Mom's famous spaghetti

Ok, this is one of my mom's classic recipes. And anyone who has tried knows that there isn't a marinera sauce out there that can beat it. I asked her for the recipe not too long ago and she didn't even have it! She had to make the sauce and write down what she was doing because she usually just throws the ingredients in. One day I hope to be able to cook in that way! Just throw things in without a recipe! Well, here you go... it is really yummy!

Ingredients:

2 bottles Newman Marinera Sauce
1/2 cup ketchup
2 packets of McKormick Thick & Zesty Spaghetti Sauce mix
1/4 cup sugar
Ground Beef

Directions:

Brown the ground beef in a large, deep skillet. Add remainder of ingredients and stir until mixed well. Cook in skillet for 15 minutes and serve.

**As you can see this makes a TON of sauce. I have halfed the recipe and it is still delicious. I usually make this when I am taking a meal to another family and there is enough to feed mine as well!

Swedish Meatballs

• 2 pound bag of frozen meatballs


• 1 can jellied cranberry sauce


• 12 oz bottle chili sauce "homemade" brand is recommended but I have used other brands and they work just fine. (Chili sauce can be found on the ketchup isle)


• 2 tablespoons brown sugar


• 1 tablespoon lemon juice

Put the meatballs into the bottom of a crock pot. Mix the remaining ingredients together in a bowl and then pour over the top of the meatballs. Cook on high for 4 or 5 hours. Serve over rice.

(If you want to thicken up the sauce you can do so by removing the meatballs then mixing cornstarch with water and slowly adding it to the sauce until you reach the desired consistency. Once thickened, pour the sauce back on top of the meatballs and serve).

Serves 6 to 8

Beef Stroganoff

This one's pretty quick and pretty good. We had this at least twice a month when we were first married! Enjoy!

Meatballs
1 lb Hamburger
1/4 tsp Garlic Salt
1/4 tsp Pepper
1 tsp Salt
2 T Parsley
1/4 cup milk

Mix ingredients and make meatballs. Fry meatballs until brown in 1/4 cup margerine & diced onion.

Add 1 can Cream of Chicken Soup. Simer for 5 minutes uncovered. Add lid and simmer for 10 more minutes. Add 1/2 pint of Sour Cream.

Serve over extra wide egg noodles.