Andy's Chunky Veggie Pasta Sauce

Categories: Sauces | Pastas | Beef

Serves: 4 Servings

Ingredients:

1/2 lb lean ground beef
1 md yellow onion, chopped
15 oz can peeled tomatoes
: or
3 md fresh peeled plus
1/2 c water
1/2 md bell pepper
: (any color), chopped
1/2 c sliced mushrooms
: (canned is fine)
3 stalks celery, sliced
2 cl garlic, minced
1 ts garlic powder
1 ts oregano
1 ts basil
1 ts rosemary
1/2 ts thyme
1 dollop good olive oil
: X-tra Hot Sauce to taste
: fresh ground black pepper
: grated Parmesan
: or
: Romano cheese
Brown the ground beef with the onions in a medium to large skillet (it
should have a lid; alternatively, a large covered saucepan may be
used). Drain the fat. Chop the tomatoes into bite-size pieces (do
not drain) and add to the beef. Add the mushrooms, celery, pepper
and garlic. Add herbs, crushing first, making sure the rosemary
needles are well broken-up. Add a dollop (just enough for flavor) of
olive oil, grind some pepper on top to taste. Finally, add the hot
sauce to taste, remembering that the sauce simmers down and it will
concentrate the hot stuff! Cook on medium heat for 5-10 minutes
uncovered, then reduce heat, cover, and simmer for 15-20 minutes.
Uncover, and reduce sauce until it is the desired consistency. Serve
over pasta with grated cheese and crusty bread. Heather Pierce Walt MM
Posted to MM-Recipes Digest V3 #250
Date: Thu, 12 Sep 1996 21:20:14 -0400
From: Walt Gray

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Andy's Creole Shrimp
Categories: None
Yield: 1 Servings

5 lb Shrimp
1 lg Bottle Wishbone Italian
-Dressing; (no other size
-given)
1 lb Butter
1/2 c Lemon juice
Worcestershire
Tabasco
Garlic salt

Place unpeeled shrimp in a large baking pan. Pour dressing and lemon juice
over shrimp; cut sticks of butter into small pieces scattering over shrimp.
Sprinkle mixture with seasonings. When melted, liquid should just about
cover the shrimp. Bake at 300 degrees for about an hour, turning
frequently. Have plenty of napkins available! Serves 6 to 8.

Posted to FOODWINE Digest by Laurie Thompson on Jan 20,
1998

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