Woohoo! Spaghetti, meatballs and our own, yummy sauce. Or, to change things up – penne alfredo with pork medallions.
I’m hungry just thinking about it.
I believe I’ve shared a version of this sauce recipe before, but I’m unsure if it was here, or at Myspace. Either way, another posting of it won’t hurt.
Rhiannon’s Spaghetti Sauce
Ingredients:
2 pounds ground pepperoni
1 lrg can Hunts Thick & Rich Pasta Sauce
2 lrg cans diced tomatoes
1 can Hunts Italian tomato sauce
2 cloves garlic
1 sm onion
2 tsp oregano (not ground)
2 tsp dried basil
salt, pepper and garlic powder to …

After several requests… and most especially for Zoe Whitten.. 😉 These recipes are, except for the Fried Rice, from a Canadian magazine that floats around the doc’s office. I scribbled them down while we waited to have yet another round of tonsillitis confirmed.
For the Fried Rice, I just experimented until I found something that was close to Rosie’s. I don’t like dry fried rice, so I am quite liberal with the soya sauce, and occasionally also add a bit of chicken broth to moisten it.
Fried Rice
Ingredients:
2 cups leftover basmati …

Years ago, a woman named Rosie used to own the Chinese restaurant on the main street in (ha! New Bedlam) Morden. Apparently, she’d given these recipes to someone in my family, who eventually tweaked them and handed them on down to me.
I miss Rosie. She was awesome. It’s not that I don’t love the new restaurant on the highway (new? it’s been there for at least 12 years now…) because it’s now my go-to Chinese place, but Rosie was just plain wonderful. That woman let me taste things to see …

There are now six quarts of crabapple juice sitting on my kitchen table. They’ve been there for two days or so, waiting for the shelves in the porch to be cleared off enough to stack ’em away. Thing is, there were seven. The girls finally got around to drinking one.
Four gallons of crabapples (we used an empty peach case from the store to haul them home in) boiled up, strained through a piece of broadcloth and cooled, turned into two and a half gallons of usable juice. I also still …

Couple of recipes for you all today. I’ve been formatting files and attempting to design a gorgeous cover for Mr. R. Scott McCoy, Boss, sir.
It’s tea break, and whilst th’kettle warms for the tea and Corrie loads in another tab, I thought..hey, quick post!
S’Mash
1 kg package frozen hashbrowns
6 eggs
1 can Flakes of Ham
1 1/2 cup medium heat salsa
2 cups medium or old cheddar, shredded*
1/2 cup green onions, chopped
In a very large non-stick frypan, or electric skillet, heat hashbrowns in a little butter or olive oil. When they have begun to …