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Spaghetti Sauce [Print]
From: Bob Marsh on Wednesday, April 10, 2019 @ 2:36:35 PM (Pacific Time Zone). Time Table
To each, their own but things to avoid is "too watery" and "over-cooked" (too thick and dry)

Crushed tomatoes, tomato sauce, tomato paste, and/or spaghetti sauce in a can or bottle. Tomatoes are the main ingredient and they are slow cooked down to remove the water. They are very easy to burn and will stick and burn to the bottom of the pot. Using a non-stick pot, low heat, and a lot of stirring works best, or use a double boiler. I avoid pressure cookers because they are intense heat and are too easy over-cook without a lot of trials and errors, and they also change the texture and flavor a lot.

Meat: I prefer simple ground beef, but many other types of meat can and are used by some people, or without meat for vegetarians. With beef, you can also add a shredded carrot. They are a flavor enhancing combination.

Spices: S & P, garlic, onion, (carrot) for me. The Italian spices for me tend to overpower all of the other flavors. If you use them go easy. To me, if you add Oregano it just ends up tasting like Oregano no matter what other flavors you have added.

Use for spaghetti, lasagna, pizza, eggplant parmesan, or with any other pasta dishes.

PS-BTW: Close cousin to hot sauce. Leave out the meat and add hot peppers.

TIM [Print]
From: Betty Marsh on Friday, March 16, 2012 @ 7:57:19 AM (Mountain Time Zone). Time Table
This is what I remember re. Gramma's Beans:

Buy a one lb. package of Pink Bean's, this is what they are called. Go through them good and pick out small pieces of rocks. When finished checking them out wash them good. Place in water and boil for approximately six hours.

I think Gramma cooked the beans for a couple hours and then placed a couple medium sized cut up onions and ham and ham bone. I have also seen her use Bacon that is on the rine. She would cut the bacon off the rine and cut in small pieces and she would also cut up the rine and used it at the same time as the bacon. This is two separate way's to do it. She just used whatever she had at the time.

When this was done she would put in the spices which were Salt, Pepper, Cumin, Allspice and just a little cinnamon.

When this is complete, continue cooking for another four hours or so until the beans are soft.

Let me know how this works for you.

Spinach Steak Pinwheels [Print]
From: Bob Marsh on Friday, January 20, 2012 @ 7:48:48 PM (Pacific Time Zone). Time Table
Jan did this with fresh spinach chopped and Carne Asada steak already 1/4" thick. Meat and filling held together very well without a toothpick.

Knorr Spinach Dip [Print]
From: Andrew Marsh on Friday, December 31, 2010 @ 4:05:14 PM (Pacific Time Zone). Time Table
I know, it's on the package, but I need something to print out so that I can read it.

1 package (10 oz.) frozen chopped spinach, thawed, and squeezed dry.
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 package Knorr's Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped

Combine all ingredients and let chill for 2 hours.

From: Betty Marsh on Friday, December 17, 2010 @ 7:47:54 AM (Mountain Time Zone). Time Table
1 Lb. Package of Albertsons Pink Beans
4 White Onions
3 1/2 Lbs. Ground Beef
1 16 oz.Bag Texas Chili
1 Can Tomatoe Paste
1 Can Tomatoe Sauce
Salt & Pepper
Chile Powder
Garlic Powder

Wash Beans good and place in a large pot. Fill pot with water covering the beans by approximately 1 inch. Cook on medium for 7 - 8 hours until very tender. Check beans through -out the day to make sure that water stays above the beans.

When Beans have been cooked, place stove burner on low add Salt, Pepper, Chile Powder, Garlic Powder, Tomatoe Sauce and Tomatoe Paste. Be sure to stir all together until liquid is smooth and even. Add the Texas Chili and stir good. Keep burner on low.

Peel onions and cut in small pieces. Fry until cooked and tendar. Place in pot of beans and stir together good.

Next, fry the 3 1/2 lbs. of ground beef, keep ground beef in very small pieces and when cooked place in pot with beans and stir all together good.

When all together, taste and make sure that the spices are just like you want them. This will be the salt, pepper, Garlic Powder and Chili Powder.

Eggplant Parmesean [Print]
From: Bob Marsh on Wednesday, December 8, 2010 @ 12:52:22 PM (Pacific Time Zone). Time Table
This can be a side dish or the main course. Meat optional. Make it like doing lasagna, just use the fried eggplant instead of noodles.

Egg Plant - 2 or 3 small to medium eggplants. Peel off purple skin and slice into 1/4" pieces. Dip pieces in egg and flour or breadcrumbs and fry in olive oil or butter.

Casserole Dish - Layer the fried eggplant with spaghetti sauce and grated cheese between layers. I generally get 3 layers. Top with the spaghetti sauce and grated cheese. I just use store bought spaghetti sauce and get a package of the Kraft's shredded 4 Italian cheeses.

Oven: Bake for about 1/2 hour at 350 so it is brown on top and hot down through. If you let it sit for a few minutes before serving, it will firm up and the pieces are easier to get out.

It's hard to tell fried eggplant apart from fried zucchini. I will try this dish with zucchini sometime.

split pea soup [Print]
From: Chris Marsh on Saturday, March 20, 2010 @ 5:49:07 PM (Pacific Time Zone). Time Table
Have not tried it yet, but here goes:

1 (16 oz.) bag split peas, washed (about 2 c.)
1/2 c. chopped onion
1/2 tsp. salt
1 c. chopped carrots
1/4 c. snipped fresh parsley
1/4 tsp. Italian seasoning
8 c. water
2 c. diced potatoes
1 tsp. each oregano & basil
1 clove garlic, minced
Pinch of cayenne pepper

Bring water to a boil. In a 4 quart round casserole, combine peas, onion, carrots, potato, garlic, parsley, Italian seasoning, oregano, basil, salt and cayenne. Add boiling water. Cover and microwave on high 10 minutes or until mixture begins to boil. Stir and re-cover (stir every 10 minutes). Microwave on medium for 20 to 30 minutes or until peas are tender. Serves 6.

From: Betty Marsh on Thursday, January 28, 2010 @ 11:27:04 PM (Mountain Time Zone). Time Table
3/4 Stick of Butter
2 Onions, Chopped
2 Lbs. Hamburger
2 Cans, Chopped Mushrooms
2 Tbls. Flour
1 1/2 Cups Sour Cream
1 Can Cream of Mushroom Soup
Salt & Pepper to taste
Garlic Powder to taste
1 Bag of Wide Noodles

Melt Butter in large Frying Pan. Place cut onion in Frying Pan and cook until tender. Place Hamburger in Frying Pan and cook until done (chop hamburger into small pieces). Place the two cans of Chopped Mushrooms with liquid in pan. Next, put the two spoons of Flour in pan and stir around. Put Sour Cream and Can of Cream of Mushroom Soup in pan along with Garlic Powder, Salt and Pepper to Taste. Let cook on low for approximately 15 to 30 minutes while cooking noodles.

Boil Water and cook Noodles until done. Rinse noodles in cullendar and place in bowl, put Stroganoff on noodles and stir together.

Is good with Salad and Warm Bread

From: Betty Marsh on Wednesday, September 30, 2009 @ 9:41:20 AM (Mountain Time Zone). Time Table
3 lbs. Hamburger
2 Med. Onions (Sliced & cut up)
2 Bell Peppers (Sliced & cut up)
3 Sticks of Celery (Sliced & cut up)
1 Cup of White Pearl Rice
1 Can Stewed Tomatoes
1 Large Can cut up tomatoes
Salt, Pepper, Garlic Powder
Chile Powder (Use as much as you want, I usually use
approx. 4 tablespoons)
Cooking Oil

Put Cooking Oil in large deep skillet and get warm.

Place Onions in skillet and turn until they begin to get tendar. Place Hamburger in skillet and stir in with onions. While Hamburger is cooking, place Celery & Bell Pepper's in with Hamburger. When all is cooked, put in Salt, Pepper, Garlic Power and Chili Powder and mix well.

Place in Pearl Rice & stir often until Rice begins to turn light color.

Add can of Stewed Tomatoes. Add large can of Plain Tomatoes cut into small pieces. Stir good - make sure the sauce from the tomatoes is just a little over contents in skillet (about 1/16th inch).

Press down on contents in pan to see just how much liquid you really have. Usually I don't have enough liquid so I take another large can of tomatoes and pour the liquid into the rice plus I squeese the tomatoes for more liquid and pour into rice. This is just if it is needed.

Place you skillet in oven.
Bake at 350 degrees until rice if cooked. Takes approx. 1 & 1/2 hrs.

Banana Nut Plus Bread [Print]
From: Bob Marsh on Friday, September 25, 2009 @ 1:25:41 AM (Pacific Time Zone). Time Table
I experimented to make a healthy quick bread and the first try was a success. So easy too.

This recipe makes (2) 5x10 loaves. Oven 350, 1 hour.

(Basic Batter) In a large mixing bowl, mixing with a wooden spoon:
6-8 Very ripe bananas, mashed
1 cube melted butter or margrine, or 1/2 cup vegetable oil
1-1/2 cup Splenda, or other sweetener equivalent
2 large eggs, beaten
1 Tablespoon Vanilla
1 Tablespoon Baking Soda
1 Teaspoon Salt
3 cups Whole Wheat Flour

Mix all of the above, then add:

2 cups milk/water. Use 1 cup of each or 2 cups one or the other.

Lastly, feel free to add other nuts, seeds, and dried fruits as as you desire. I added:

2 cups chopped Walnuts
1 cup Flax Seed Meal
1 cup Raisins

Pour/spoon into 2 bread pans and bake for 1 hour. Cool on racks. I suspect that this recipe could be the beginning of a great fruit cake with an additional cup or two of other dried fruit and some rum or brandy before storage. This recipe is very good, and very easy to adjust on subsequent batches by adding or subtracting cups of various nuts, seeds and dried fruit.

From: Betty Marsh on Sunday, June 28, 2009 @ 6:39:15 PM (Mountain Time Zone). Time Table
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready in 30 Minutes
Servings: 4

4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth (Mine was only 14 oz. can)
1 (10 ounce) can asparagus, drained
4 slices provolone cheese


1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg
beat, then coat in bread crumbs. Brown in skillet on both

2. When chicken is browned, add broth and place asparagus evenly
over chicken. Lay a slice of cheese over each chicken piece.

3. Cover skillet and cook over mediun heat for 15 mnutes, or
until chicken is cooked through and no longer pink inside.

I was too busy to go to the store and get everything that the recipe called for so I did mine this way and it was delicious:

I used just dry bread !@#$bs, not Italian. I did't have Provolone cheese so I used Monterey Jack. I placed the cheese on the chicken when it was done and waited until it melted. Also I used short legs and drum sticks because this is what Dad likes. This was just absolutely delicious.

From: Betty Marsh on Tuesday, March 24, 2009 @ 9:49:57 AM (Mountain Time Zone). Time Table
2 lbs. Stew Meat
1 cup drained mushrooms (or fresh mushrooms)
1/2 cup red wine
1 package dry onion soup
1 can cream of mushroom soup
Mix everything in the crock pot!
Cook on low all day
Serve over noodles or rice
Serves 4 nicely! Enjoy!
From: Betty Marsh on Wednesday, November 26, 2008 @ 4:51:23 PM (Mountain Time Zone). Time Table

2 20 oz. cans crushed pineapple
2 16 oz. cans manderian oranges
1 Pt. small curd cottage cheese
1 10 oz. carton cool whip
1 Small box orange jello (dry)
1 pkg. shreaded coconut
1 bottle maraschino cherries


1. Drain both the pineapple and the manderian oranges

2. Mix first 5 ingredients all together in a bowl and then
place in a shallow dish (9"x13"x2")

3. Sprinkle coconut on top and then place cherries on top.

4. Make this up, cover and place in refrigerator over night

(Original Source - Gramma Doza)

From: Betty Marsh on Wednesday, November 19, 2008 @ 8:55:05 PM (Mountain Time Zone). Time Table
French Bread - Approximately two loafs or what's needed to fill turkey
Boil the Turkey neck and giblets - Cut into pieces, set aside
Hard boil eggs - Cut into pieces and set aside
Onions - Slice in small pieces, fry until tender, not brown
Salt and Pepper
Cumin Powder

Start out by frying onions in large pan until tender, do not fry until brown. Soak French Bread in water and squeeze dry. Tear apart French Bread and crumble upon onions and stir. Add all other ingredients. Keep heat going on low under pan until dressing is finished.

Put your Giblets and hard boiled eggs in first, then vinegar and spices.

Just keep tasting until spices and vinegar taste good. By the time you have this all done correctly you will be totally full and bloated but it will all be totally worth it.

From: Joe Cardoza on Wednesday, August 23, 2006 @ 10:52:25 PM (Pacific Time Zone). Time Table

Potatoes (Russets)
1ea.... Yellow Onion (Medium size)
1 can.. Corn Beef
Hot Sauce

Use a three quart pan.

Peel potatos and place in pan like doing mashed poatoes, filling pan up approximately 1/3 to less than 1/2 level.

Dice approximately 1/2 (or more if you like) of an onion that is about four inches accross. Put into pan with potatoes and bring to boil.

Cook potatoes till done (same as you would do for mashed)

Drain water from potatoes and onions.

Mash them like for mashed, put in butter and milk the same way.

Open a can of cornbeef (I do not us Safeway brand, I don't care for it) I place it on a plate and use a fork to mash it and break it up.

I then add it to the potatoes and onions mix and stir it in.

Place lid on pan and in a few minutes after the heat transfers to the meat. I serve.

Salt to order and use old home style hot sauce to spice it up a little.

This is enough for three to four people.

From: Betty Marsh on Monday, February 13, 2006 @ 12:10:05 AM (Mountain Time Zone). Time Table
2 Cans Minced Clams with Juice & Crumbs
1 Stick of Butter
1 1/2 Clove Garlic, Minced
1 Med. Onion, Chopped
1 Cup Italian Bread Crumbs
1 Tsp. Lemon Juice
1/4 Tsp. Oregano
1/2 Tsp. Parsley
4 Ozs. Grated Cheddar Cheese

Melt Butter, Saute Onion and Garlic. Mix Clams with juice and crumbs, Lemon Juice, Oregano and Parsley. Add Onion mixture and Bread Crumbs. Mix well. Spread Cheese on top.

Bake at 325 degrees for 1/2 hour.

These are great with Scoops, the corn chips with curls on each end.

Tandori Chicken [Print]
From: Bob Marsh on Saturday, January 7, 2006 @ 1:37:14 PM (Pacific Time Zone). Time Table
There was a deal on chicken thighs so I got a large pack. This recipe is based on 10 thighs which fit well on a standard cookie sheet.

Use a roasting pan or a cookie sheet with sides, then set in a couple of wire cookie cooling racks to keep the chicken off the bottom.

Prepare chicken: Make slash cuts diaginally across the thighs down to the bone. This helps flatten them out and helps with the marinade and cooking.

Marinade: (I just used 1 tablespoon (ground or powdered)of each spice to keep it simple. The flavors blend well). I also used the large tupperware bowl with the lid, so after the marinade is mixed, just toss in the chicken, put on the lid and let sit for 1 hour at room temperature. Other recipes say up to 4 hours, but I figure you can just do it the night before and let it marinate in the frige over night. I didn't have the time and just did 1 hour before cooking.

2 Large Lemons
2/3 cups plain yogurt
Garam Masala
Chili Powder

Start by squeezing the lemons into the bowl. It makes it easier to remove the seeds if you do this first. Then just dump in all of the other ingredients and stir it up. I added about 1/4 cup of water to thin it a bit. Mix in slashed up chicken parts, cover and wait. Don't get discouraged looking at the marinade, it is a pretty ugly looking glop.

Set the oven at 450, broil, and use the second rack from the top. Otherwise the BBQ is a great alternative. I cooked the chicken for 1 hour, turning every 10-15 minutes. While the chicken is cooking you have plenty of time to prepare side dishes.

As the chicken cooks, the marinade melts and runs off. This is why you need a BBQ pit or a cookie sheet with sides. I melted a cube of butter to baste the last couple turns. I doubt that this is really neccessary. I only did it because it was in one of the recipes that I saw. Next time I'll just use some extra marinade to coat the chicken while cooking.

Lentle Soup (Dahl) - Use your favorite recipe or just toss in lentles with water and a bit of the above spices.

Rice - 1 cup White Basmati Rice, 2 cups water, pat of butter, salt.
1 - 5oz package Mahatma Saffon Yellow Rice, 1 2/3 cups water, pat of butter, salt.
Make the rice in separate pans. Bring to a boil, reduce heat and simmer for 20 minutes. To serve, spoon out the white rice, then top with the yellow rice.

Bread (Nan) - Die hards can make any rising white bread recipe. Punch down after first rising and make small balls of dough. Work it with your fingers to strech and flatten into a large thin pancake. Then fry or bake. The traditional way was to slap these down on the outside top bulge of the clay oven to cook them. I just get flat bread or tortillas at the store. Wrap them in tin foil and put on rack under the chicken when it is cooking.

When I get back to barbequeing I think I will try this marinade a time or two instead of standard BBQ sauce. It is low fat and has a great taste and aroma.

For any of you repulsed by yogurt, never fear. It just holds the spices together and melts away when you cook it. There is NO yogurt taste left after it is cooked. The chicken has a yellow tint to it from the Turmeric, but otherwise just looks like broiled or BBQ chicken.

I think this must be the largest collection of spices in one recipe that I have ever seen that actually comes out tasting good. I find that kind of amazing.

TJ style BBQed Oysters [Print]
From: TJ Marsh on Tuesday, September 20, 2005 @ 8:14:55 AM (Pacific Time Zone). Time Table
1 -cube of butter
3 -cloves of garlic
1 -bunch of sweet basil

Chop garlic into small peices and place in a small sauce pan. Start cooking it until it is somewhat soft to the touch.
Add the butter to the garlic and melt down.
Chop approx. 1/2 cup of sweet basil and add to the garlic and butter, letting the butter copme to a simmer, then shut it all off and let stand.

Take the Oysters and open. This is difficult as you have to slide a thin bladed knife down along the flat side of the shell towards the back of the oyster. Once the blade of the knife is inside the oyster, let the TIP of the knife move left and right. This will cut the muscle and allow the oyster to be opened. Half the battle is finding the separation point between the oysters top and bottom shell.....anyway.....

Once you have opened the oyster, cut him/her free from the shell, and place in a bowl. Throw away the flat side of the oyster shell, keeping the deep more cup like side of the shell. Rinse the shell well, and place on a cookie sheet.

Take the oyster and wash it off completely getting rid of any grit or shell fragments. Put the clean oyster back into the half shell and place one table spoon full of the garlic butter basil mix on each.

Take the oysters and place on the BBQ. Cook to desired texture. I usually take mine off when the butter starts to simmer in the shell.

You can eat like they are or add some more garlic butter to them right before you serve them. Enjoy

ALTERNATE PLAN!!! - You can BBQ the oysters without cutting them open first. Just place them on a very hot BBQ, and they will steam themsleves open. (from their own juice inside the shell) Watch them carefully because it is very, very easy to over coook them. Sometimes the shell barely opens. Then just take a fork or small butter knife and pop them open, dip in the butter garlic basil mix and enjoy.

Candied Yams [Print]
From: Bob Marsh on Saturday, September 17, 2005 @ 12:36:41 PM (Pacific Time Zone). Time Table
2-3 Yams or Sweet Potatoes (Yams are moister and a little sweeter.)
1 - Cube of Butter
1 - Box of Brown Sugar
1 - Package Walnuts
1 - Package of Miniture Marshmallows

First cut yams. Cut off tips at ends and then in 1/2 or 1/3s. Boil til soft, drain, cool, and pull off skins.

In a caserole dish:
1.) Slice disks of yam to make a layer.
2.) Distribute a few pats of butter on layer.
3.) Sprinkle on brown sugar and chopped nuts.
Repeat for 2 or 3 layers.
Finally, completely cover top with mini marshmallows.

Bake at 350 until the marshmallows are a golden brown.

Tip: Chop the walnuts in large pieces so that people who don't like them can avoid them.

Old Bay Seasoning [Print]
From: Tammy Corpuz on Wednesday, May 18, 2005 @ 9:26:02 AM (Eastern Time Zone). Time Table
The McCormick plant is about 10 miles down the road and you can really smell the spices when they're churning them up. Old Bay seems to be a staple around here. That's what we use on steamed crabs and shrimp...or anything else you're sauteing or frying. They practically give it away free here and if anyone wants a can of it I'd be glad to send it out. It'd be a heck of a lot easier than buying the ingredients and mixing it yourself. Just let me know if you want it.