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Aug 9, 2010

Homemade Spaghetti Sauce Recipe | Country Cooking Recipes

pounds Italian Sausage
tablespoons olive oil
 Onion (chopped)
1 Red Bell Pepper (chopped)
1 Green Bell Pepper (chopped)
3 Cloves Garlic (minced)
12 Roma tomatoes (chopped)
2 small cans Tomato Paste
3 small cans Tomato Sauce
1 bay leaf
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon salt
1/4 teaspoon black pepper
Spaghetti Noodles
Parmesan cheese

1. In a large soup pot - brown Italian Sausage and crumble the meat into chunks. Drain grease.
2. Add olive oil, bell peppers, onion and minced garlic. Cook for 5 minutes, stirring frequently. Add chopped tomato and cook 5 more minutes, still stirring.
3. Add tomato paste and tomato sauce. Fill empty cans with water and add to pot.

4. Add spices to the spaghetti sauce. Add salt and pepper. Stir well.
5. Cook on low heat for 1 1/2 hours. Stir often to keep spaghetti sauce from sticking to bottom of pan. (add more water if sauce becomes too thick)
6. Remove bay leaf and ladle sauce over spaghetti noodles.
Top with Parmesan cheese.

Serves approx 6 people.

Wanda Rawlins
Country Cooking Recipes

The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks  Paula's Home Cooking Vol. 1-3 Box Set CollectionThe Blue Ribbon Country Cookbook: The New Standard of American CookingSouthern Country Cooking; My Grandmother's Cookbook

Country Raisin Nut Bread Recipe | Country Cooking Recipes

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3/4 cup Unsalted butter
1 cup Sugar 
1 tsp. Vanilla 
2 lg. Eggs 
3 oz. Cream Cheese 
1 3/4 cup Flour
1/4 tsp. each of cinnamon, nutmeg, cloves1 1/4 tsp. Baking Powder 1/4 tsp. Salt 1/2 cup Yellow Raisins 1/2 cup Brown Raisins 2/3 cup Buttermilk

1/2 C Confectioner's Sugar
2 1/2 Tsp. Lemon Juice

Set out butter and cream cheese to soften to room temperature.
Preheat oven to 325.
Grease and flour a 9-inch loaf pan.

Use a large bowl to blend with mixer set on low -- butter, sugar and vanilla. Add the eggs and continue to mix until well blended. Add in softened cream cheese and mix until fluffy.

In another bowl stir with spatula the flour, baking powder, spices, and salt.
Slowly stir 1/2 of the flour mixture to the butter batter. Then mix in the buttermilk. Add remaining flour mixture. Last add the raisins.
It is best to use a wooden spoon at this point to finish mixing as the batter will be very thick.
Pour into the loaf pan and tap lightly on counter to even the top smooth.
Bake in center of the oven for 1 hour, 10 minutes. The nut bread should be well browned and often the top will be cracked down the middle.
Mix together the Confectioner's Sugar and lemon juice to make glaze. Pour over warm Raisin Nut Bread and let it soak in.

Wanda Rawlins
Country Cooking Recipes