Homemade Spaghetti Sauce

The taste of spaghetti sauce is something that no two people completely agree upon. Some prefer a sweet sauce, some go for a more acidic sauce with a kick. Some love a sauce heavy on basil and oregano, some want only the taste of tomato and garlic. My family prefers this homemade sauce that I made fresh seasonally and can for the winter.

Ingredients

4 large, very ripe, tomatoes

1 large, barely ripe, tomato

1 small red (purple) onion

1 small yellow onion

1 cup fresh cilantro

1 cup fresh basil (I prefer sweet basil)

1 cup fresh oregano (I prefer Greek oregano)

½ clove of garlic, cleaned

Salt to taste

Roughly chop all ingredients and simmer in a large sauce pot until the onions are translucent and soft. Allow to cool to room temperature, then pour into food processor and blend until smooth. Pour the sauce back into the pot and continue to simmer while your spaghetti noodles cook. You can add meat to the sauce at this point as well.

Pour over a bed of noodles and enjoy!

You can also serve in dishes as dipping sauce for bread sticks!

Vegetable Soup and Cornbread Muffins

I serve this soup all year long, but it’s especially pleasing during the colder months. What you choose to put in your vegetable soup is limited only by your taste preferences and creativity. The following recipe is a favorite of my family and the same one that I home can – but experiment with different vegetables that your family love!

Soup Base

6-8 Roma tomatoes, diced

1 medium white onion, diced

2 celery stalks, diced

2 cups beef bone broth

Boil until the onions are soft and translucent. Cool to room temperature, then blend until smooth in food processor or blender. Pour into a large soup pot.

2 large potatoes, diced

2 large carrots, sliced into rounds

1 cup green beans, snapped small

1 cup white Great Northern beans

1 cup cabbage, rough chopped

½ white onion, diced

1 pound red meat (I generally use hamburger)

Brown the meat and add to the soup base, then add all the other ingredients. Simmer for 30 minutes, then taste, and add salt/pepper to your liking. Simmer for another 45 minutes.

Corn Bread Muffins

2 cups self-rising cornmeal

1 egg

1 ½ cup buttermilk

½ teaspoon salt

Grease your muffin tins, and preheat oven to 350 degrees. Pour in the batter and bake for 35 minutes, or until golden brown. Enjoy!

Sausage Pan Gravy and Tomatoes

 

A Southern breakfast favorite, tomatoes and gravy are a match made in flavor Heaven!. When I prepared it in Chicago and even in Cheyenne – it received some looks to say the least! But one taste, and the critics were giving me the thumbs up and asking for seconds.

Ingredients

Breakfast meat of your choice (I prefer fresh ground pork sausage)

1 large garden fresh tomato

¼ cup all purpose flour

2 cups cold milk

1 Tablespoon grease

salt/pepper to taste

Fry the breakfast meat until golden brown, and save the pan drippings. Add the grease and turn the burner to high. Stirring constantly, slowly add the flour and allow the mixture to form a rue. (thicken) Slowly add the milk, still stirring, until the gravy reaches the desired thickness. Add the salt/pepper to taste.

Peel and slice the tomato, then pour the hot gravy directly over it!

Buttermilk Biscuit Recipe

2 cups Self-Rising Flour

1 ½ Cup Cold Buttermilk

2 Heaping Tablespoons Duke’s Brand Mayonaise

½ Teaspoon salt

Mix all ingredients together, then roll and on floured surface until smooth. Flatten to ½ inch thickness, cut into biscuits. Bake in greased pan at 350 degrees for 35 minutes.