European Stars and Stripes (Newspaper) - March 2, 1990, Darmstadt, Hesse                                Spaghetti and meatballs would have to Swap plates with me. To bring this Long Story to an end while i ordered Spaghetti and meatballs throughout the country it was mom who ate it. Aunt Betty was the one who taught mom How to make Spaghetti and meatballs. There Wasny to a drop of italian blood in Betty but she sure made a mean Spaghetti sauce her secret done to Brown the meatballs or the sausage before adding them to the sauce. The meatballs and sausage should be plopped right in the sauce raw to allow the fat from the meat to flavor the sauce. Fresh herbs Are certainly not important to Spaghetti and meatballs. A Little Olive Oil in the Bottom of the pan is. The Oil just enough to cover the pan Bottom is used in sauteing the onion and garlic and helps prevent the sauce from sticking. Also important is starting your sauce a Good four hours before dinner. The sauce can Cook for a time by itself before adding the meat. If you d like however a few Cut up strips of Bacon will give the sauce an added flavor and Cut Down on any possible sticking. For this How to Story we made the dish with both meatballs and sausage. If you do this add the sausage two hours before serving and the meatballs one hour. Another note should be made on the cheese. I always use the canned Parmesan in the sauce and meatballs and fresh grated for the top. But that a up to you your pocketbook and grating ability. When it comes to meatballs i throw everything in but the Kitchen sink. I use the same spices As in the sauce a Basil oregano Salt. And i also add some grated or chopped onion and garlic an egg bread crumbs and a dash of Worcestershire sauce. The size of the meatballs depends on you. Just remember not to add them to the sauce too Early. They break up if you do. This recipe is accessible for those children who Are capable of using a knife. A knife is needed for chopping because kids have time on their hands while school is out for summer have them Start this while you re at work. Singles also May want to use this recipe and freeze leftovers for later Spaghetti with meatballs and sausage Olive Oil 1 Large onion chopped 4 cloves garlic minced 1 Large can 28 ounces tomatoes 2 Small cans 6 ounces Tomato paste 1 medium can 8 ounces Tomato sauce 2 Tablespoons oregano 2 Tablespoons Basil 2 Bay leaves Viz cup Parmesan cheese 1 Tablespoon Salt % cup red wine or water 1 package 4 or 5 to the package italian sausages optional 1 Pound noodles Spaghetti or fettuccine meatballs 1 Pound ground beef 2 cloves garlic minced Viz onion grated or chopped 1 Tablespoon oregano 1 Tablespoon Basil 1 Tablespoon Salt 1 egg 4 Servings. Spaghetti and meatballs Isnit Complete unless accompanied by garlic bread. This recipe is simple to make and can be readied while the sumptuous sauce is simmering. Make sure to set the butter out ahead of time so it can soften. And make sure to preheat the oven. And if you re watching your weight use a Low calorie butter substitute. Your 10-item-or-less shopping list should include 4 ounces fresh mushrooms 1 Bunch Broccoli 1 package Sharp Cheddar cheese 1 Pound ground Chuck 8 Small red skinned potatoes. Leaf lettuce Cherry tomatoes sprouts Parsely. Beef stuffed with vegetables and cheese 2 Tablespoons butter or Margarine 1 cup fresh mushrooms chopped coarsely 3 Green onions sliced about a cup 1 cup fresh Broccoli sliced Salt and Pepper to taste 2 shakes Worcestershire sauce 1 Pound ground Chuck 1 egg Well beaten a cup seasoned bread crumbs 3 Long strips Sharp Cheddar cheese about 4 inches Long in Small frying pan saute mushrooms onions and Broccoli in butter on medium High until soft. Add Salt and Pepper to taste and a couple of shakes of Worcestershire sauce during the cooking. Meanwhile mix beef beaten egg and bread crumbs together in a medium bowl. Put about 1 foot of Clear plastic wrap on counter. Put ground beef on wrap and cover with another Sheet of plastic wrap. Using a rolling pin Roll out the beef to about 1/s to 1/4-Inch thickness just enough so the beef wont break in cooking. Remove top layer of plastic wrap. Using a slotted spoon remove the sauteed vegetables and place them Down the Center of the flattened beef. Add slices of Cheddar cheese. Roll the beef using the plastic wrap to Aid the rolling motion. Fold Over and Pinch the edges. Line broiling rack with aluminium foil but prick holes so fat can drip to pan underneath. Broil on highest rack in the oven about 8 to 9 minutes for each Side. The time will vary depending on your oven and the time of Day you Are cooking. Flip the beef Roll by putting a Spatula under each end. You can also use the aluminium foil to help Roll the beef to the other Side. To serve Cut the Roll in slices so that the filling is exposed. Before serving add Broccoli and cheese for Garnish. Makes 4 Servings. Pars eyed potatoes 8 Small red skinned potatoes 2 to 3 Tablespoons melted butter 3 to 4 Tablespoons chopped Parsley Wash potatoes Well. Put potatoes in Saucepan cover with water and bring to boil. Turn Down to medium cover and Cook for 20 minutes. When ready to serve melt butter and Roll potatoes in butter and Parsley. Makes 4 Servings. Garlic bread 1 loaf French bread 1 stick of butter softened 8 minced cloves garlic a cup Parsley flakes a cup Parmesan cheese fresh or canned Viz Teaspoon garlic powder preheat oven to 350 degrees. Cut slices of French bread approximately 1/2-Inch thick. Do not slice All the Way through. Leave Bottom crust intact. In bowl Combine butter minced garlic Parsley flakes Parmesan cheese and garlic powder. Mix together Well with Fork. With knife spread one Side of each bread slice with garlic butter mixture. Wrap in foil and heat in oven for 30 minutes. Remove from oven but keep foil around bread. Put loaf in Long bread Basket. Cover with Kitchen Towel and serve. A salad is something Many people love to eat but hate to make. I guess that a because there is so much ripping tearing and chopping involved. A Good salad just Isnit an instant food. Tastes differ. But i prefer a mixture of two lettuces for my greens. And i done to mean iceberg either. The preference in our House is for Romaine and butter lettuces. The greens should be washed thoroughly and dried Leaf by Leaf with paper towels. To make mixing the salad easier i put slices of Cucumber and Tomato and a few Garbanzo Beans on the Bottom of the bowl ahead of the lettuce. After adding the lettuce i then top the salad with Green onion Jacama and a Little grated cheese. Salt Pepper and a bit of Basil can be sprinkled Over the mixture at this time. The salad is ready to be tossed with the dressing. Personal taste will determine what you put in your Green salad. Experiment. Have fun. But done to make it so heavy that it wont complement your main dish. Mixed salad 1 head each Romaine and butter lettuces 1 Bunch Cilantro chop off leaves and discard stems Viz Cucumber peeled and sliced 1 Tomato sliced Viz cup Garbanzo Beans 6 Green onions chopped Viz cup chopped Jacama a cup grated cheese Salt Pepper Basil leaves As desired rinse off All vegetables. Tear lettuce into bite size pieces. Chop leaves from Cilantro. In a bowl Combine Cucumber and Tomato slices and Garbanzo Beans. Add lettuce and Cilantro. Add to the mixture the chopped Green onions Jacama grated cheese and spices As desired. When ready to serve toss with italian dressing. Italian dressing Viz cup Olive Oil Viz cup red wine vinegar 1 Tablespoon Mustard 2 Teaspoons sugar 1 Teaspoon Basil leaves 2 cloves garlic minced Combine ingredients in a Jar. Shake Well and pour a portion Over the salad. Save remaining dressing in the refrigerator. The 2,1990 the stars and stripes a a a Page 15