Heather Hickman's spaghetti sauce with chicken and meatballs

Betsey says to make a double batch of the recipe since it takes so long to make and then freeze part of it. 

1/2 cup oil
3 medium onions chopped
2 bunches parsley chopped
6 bay leaves
6 gloves garlic chopped
2 bunches shallots or green onions chopped including tops
1/2 tsp red peppers seeds
2 tbsp salt

1 Tbsp pepper

2 (6oz) cans of tomato paste
1 1/2 quarts canned tomatoes
2/3 cups sugar
3 cups water

4-6 uncooked chicken breasts cubed

1 lb hamburger 

1/4 - 1/2 cup bread crumbs

1/4 - 1/2 cup Parmesan cheese

Simmer the oil, onions, parsley, bay leaves, garlic, shallots or green onion, red pepper flakes and salt and pepper together for 1 hour (stir to avoid burning and use a large pot).

Then add tomato paste and cook for 15 minutes

Add canned tomatoes, sugar, and water and cook for another hour.

Make meatballs by mixing the hamburger, bread crumbs, and Parmesan cheese together in a separate bowl. Start with a 1/4 cup each of the cheese and bread crumbs and add more if you think it needs it. You need enough that it will hold your meat together. Roll into little meatballs that are the size of the tip of your thumb where your thumbnail is and carefully drop them into the simmering sauce along with the uncooked cubed chicken breast and cook for another hour or until all of the meat is cooked.

The last time I made this I skimped on the meatballs and chicken and it was a little disappointing. 

Enjoy!

Babsie's Shredded Beef

One shoulder roast or chuck roast
Beef Broth and water
Salt and pepper
onion powder
garlic powder
Montreal Steak seasoning
Sliced onions
minced garlic

Braise meat on all sides, cover with beef broth and water. Add salt, pepper, onion powder, garlic powder, Montreal steak seasoning all to taste. Add sliced onions and minced garlic if desired. Bring to a boil, turning often. Cover and simmer for 4-6 hours.

With Singleness of Heart- Tamale Pie

1 1/2 lbs ground beef

1/2 to 1 cup chopped onions

1clove garlic, minced

1/2 cup diced green pepper

1 can (12 ounces whole kernel corn) drained

2 1/2cups cooked or canned tomatoes

1 1/2 tablespoons chili powder

1 cup water

1/2 cup yellow cornmeal

Corn Cheese Topping (below)

Lightly brown meat in 12-inch skillet. Add onions, garlic, and green pepper. Stir in corn, tomatoes, and chili powder, and simmer for 5 minutes. Mix the water and cornmeal together and stir into meat mixture. Cover and simmer about 8 minutes; then pur into a shallow 3-quart baking dish. ( Can be refrigerated at this point) Top with Corn cheese topping. Bake at 375 for 30 to 40 minutes. Serves 8 - 10.

Corn Cheese Topping

1 1/2 cups milk

1 teaspoon salt

2 tablespoons butter

1/2 cup cornmeal

1 cup (about 1/4 lb) shredded sharp cheddar cheese

2 eggs, lightly beaten

Heat together milk, salt and butter. Slowly stir in cornmeal. Cook until thickened. Remove from heat. Stir in cheese and lightly beaten eggs. Spread over casserole.

This is the curry recipe John and Norda gave me - it satisfies my need for precise measurements - and delicious curry!

H. Roland Emmett Family Curry Recipe
(As served at 395 East 600 North, Logan, Utah)

Ingredients (depending on how much you want to make):

2
4
6
8 pounds extra lean ground beef (less than 7% fat)

2
4
6
8 cups diced celery (approx 2 small bunches for 8 lbs.)

4
8
12
16 cups diced onions (12-14 large for 8 pounds)

1/2
1
1 1/2
2 cups mushrooms (stems and pieces - 2 13 oz. cans for 8 pounds)

1/2
1
1 1/2
2 cups water chestnuts (optional - slice to desired size)

1/2
1
1 1/2
2 cups bamboo shoots (optional)

2
4
6
8 Tbsp. curry powder
(one bottle of Spice Island Curry Powder or 1/2 cup is about right for 8 pounds

2
4
6
8 Tbsp. A-1 sauce (1/2 cup for 8 pounds)

2
4
6
8 Tbsp. Worchestershire sauce (1/2 cup for 8 pounds)

4
8
12
16 Tbsp. catsup (1 cup for 8 pounds)

1/2
1
1 1/2
2 Oz. lemon juice

1/4
1/2
3/4
1 Tbsp. salt (if desired - or salt to taste)

Brown meat, onions and celery. Transfer to large stock pot. Add all canned items, including liquid. Add remaining ingredients. Simmer covered until vegetables are cooked (about 3 hours) or cook in pressure cooker at 10 pounds pressure for 10 minutes. Serve over rice - type and texture of your choosing.

Marinated Flank Steak

1 flank steak - 1 lb. approx. 1/2 inch thick

Marinade:
2 cloves garlic finely chopped
1/4 cup tomato juice
1/4 cup soy sauce
3 tbsp. vegetable oil
2 tbsp. brown sugar
1/2 tsp. pepper

Place flank steak in gallon size ziploc bag. Combine ingredients of marinade and pour over flank steak. Marinate overnight (or as much time as you have!). Remove steak from marinade and barbeque over low heat. While steak is cooking place marinade in sauce pan and heat to a boil until slightly thickened. Remove from heat. Slice steak in thin diagonal strips and place on platter. Pour marinade over steak or serve extra in a small pitcher.

(This also works well for fajitas. Squeeze fresh lime juice over meat before serving.)