Sunday September 26th.

Michael Stevenson's request for spaghetti and Meatballs finally came to fruition this week!! I gave in.....I gave into serving "dinner" for lunch!! I have been trying hard to serve lunch, because as I have said before, that is the biggest challenge in cooking for large groups! I love a good challenge....I love searching after the perfect lunch menu! But, I will give Michael the creit he deserves....I loved this meal and I know that many of the staff members did too!! Michael, it was a great idea!!



Spaghetti and Spicy Meatballs

SPICY MEATBALLS

1 pound lean ground beef
3/4 cup seasoned breadcrumbs
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning

place on a broiler pan so the fat can strain. Broil 10-15 minutes. Serve with Spaghetti and marinara sauce!!



Homemade Marinara sauce

1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

In a Dutch oven, cook onion, and garlic in a little olive oil over med. heat until translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.




Scott's favorite Ceasar Salad

1 head of Romaine
6 cloves garlic
3/4 cups Mayonnaise
1 teaspoon anchovy paste
1 Tablespoon Dijon -mustard
3 Tablespoons grated Parmesan cheese (divided)
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Salt & pepper to taste

Mince garlic combine with the rest of the ingredients. Serve with favorite garlic croutons and extra parmesan cheese!!


MOTHER HURST’S SPECIALTY FRIED BREAD

Soften 1 package dried yeast in 1/4 cup warm water. In large bowl, put 1 3/4 cups water 1 t. salt, blend in 3 cups flour and add softened yeast. Mix well. Add 2-2 1/2 cups sifted flour…to make soft dough kneed about 10 minutes. Let dough rise for 1-2 hours punch down & kneed to original size. Roll dough to about 1/4-1/2 inch thickness and cut out small rounds. Drop rounds into hot Crisco *420 when done frying, roll into 1 cup butter 2-3 garlic cloves & pecorino cheese.

YUM YUM!!! Enjoy!!