Holly’s Meatballs and Spaghetti Sauce

Holly says all her boys LOVE this dish.

Sauce:
1 pound Italian sausage
2 14oz cans of Italian diced tomatoes (juice and all)
1 6oz can tomato paste
1 medium onion finely chopped (I actually use dried onions. They are easier to hide.)
2 Tbs. chopped parsley (I used the spice-not fresh-easier to keep around.)
4 Tbs. sugar (I use Splenda)
1 tsp. basil leaves, crushed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

1. Brown the meat
2. Put all the ingredients in slow cooker on high for 4 hours or on low for 7 to 8 hours. (I like low best...)

Serve over pasta. Makes about 6 cups. I normally double mine.

Meatballs:
3 lbs ground beef
1 1/2 cups Italian breadcrumbs
5 cloves garlic (chopped finely) (I use the minced garlic that comes in a jar.)
2 eggs
Italian bread, soaked in warm water (Use as much or as little Italian bread as you want)
garlic powder
ground black pepper (to taste)
salt
hot oil (for frying)

1. In a large mixing bowl, mix the ground beef, garlic powder, Italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked Italian bread (make sure you drain the water out of bread very well).
2. It's okay to add a little more or less on the bread crumbs.
3. Also make sure that the bread is very soft before you mix it in.
4. Mix all ingredients together well, using hands.
5. Make sure mixture is smooth.
6. Start rolling your meatballs (whatever size you want) I usually make them large.
8. For large meatballs, cook submerged in hot oil for about 5 to 8 minutes.
9. When meatballs are done, take them out of hot oil and place on to paper toweled plate.
10. Serve warm or you can freeze them and warm them up later in the oven at 400 degrees.

from Holly Gundred

String Pie

1 lb lean ground beef (I use Jimmy Dean sausage and no veggies cuz my kids are picky)
½ cup chopped onion
½ cup chopped bell pepper
15 ½ ounce jar spaghetti sauce (I use 2 cups Hunt’s traditional spaghetti sauce)

8 oz pkg spaghetti noodles (I use angel hair), cooked
1/3 cup Parmesan cheese
2 beaten eggs
2 tsp butter

1 cup cottage cheese
1 cup mozzarella cheese

Brown the meat (onions and peppers), drain and add sauce. Heat through.

Mix cooked noodles with butter, parmesan and eggs. Layer in the bottom of a 9x13 baking dish. Top with cottage cheese. Top with meat sauce. Sprinkle with mozzarella. Bake at 350 for 20 to 30 minutes (until heated through).

from Helen Macfarlane and her friend Elizabeth Anderson

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips (or bacon)
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese


COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on
medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

from Helen Macfarlane and Kraft Kitchens obviously

Bunker Tetrazzini

1/4 cup butter
1/4 cup flour
½ tsp salt
1/4 tsp pepper

1 cup chicken broth
1 cup whipping cream

2 cups cooked chicken or turkey
1 can mushrooms

2 Tbsp Sherry
1 pkg (7 oz) thin spaghetti (cooked)

½ cup Romano Cheese

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat while stirring till mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling while stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered for 30 minutes.

from Helen Macfarlane and her friend Lore Bunker