DP Tool Club 8/CDASC08.ISO/VRAC/IL_COOK.ZIP/SAUCES

Text File | 1993-09-04 | 29KB | 938 lines

                       ********************
I guess you've noticed that restaurants are my business, but food is a
passion.
                       ********************


For cookbook:

Creole Tropical Mayonnaise Recipe:

2                   egg yolks
3/4      cup        vinegar
1        cup        water
5        tsp        flour (heaping teaspoons)
1        pint       salad oil
2        tsp        celery salt
2        tsp        salt

mix flour carefully with half of the water to prevent lumping.  Put the
other half of the water in a small pot and when it boils, pour in while
stirring well, the flour and water mixture.  Let boil for 3 minutes,
with stirring, then pour over the egg yolks, which should have been
beaten, and slowly beat into this half the oil, then add the salt,
celery salt, and 1/2 cup of vinegar.  Beat well, then slowly add,
beating all the time, the rest of the oil and vinegar.  Do not store in
metal container or use a metal top.  Store in a cool place, will keep
for a week and never curdle.  Will keep much longer than a week if
stored in a refrigerator.

      John White




 ■ SLMR 2.1a ■ Every politician has a price, some hold bargain sales.





Tartar Sauce Recipe:

1        cup      mayonnaise
2                 sour cucumber pickles
1                 green onion

chop pickles and onion fine and mix with mayonnaise.

  John White





Does anyone have a recipe for Shrimp or Seafood Cocktail Sauce??
I know it must have Catchup and Horseradish in it, but what else?
╚═══════════════════════════════════════════════════════════════════════════╝

        That plus Tabasco is fine by me.  Some people add lemon juice.






---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Ketchup
Categories: Amish, Canning, Vegetables
  Servings:  6

      4 ga Ripe tomatoes
      2    Onions
      5    Stalks celery
      2    Sweet green peppers
      3 c  Granulated sugar
      2 c  Apple cider vinegar
    1/4 t  Ground cloves
    1/2 t  Allspice
    1/2 t  Cinnamon
      3 T  Salt

  Cook tomatoes, onions, celery and peppers together
  until soft and mushy. Force through food processor or
  strainer.
   Place strained mixture in soup kettle and add
  remaining ingredients. Boil 10 minutes.
  Pour into hot, steralized jars and seal.
  Makes about 6 pints.

  Spource: The Best Of Amish Cooking by Phyllis Pellman
  Good
  Submitted by Michael Hatala, Prodigy F&W Board
-----





                 *******************************
I about fell over when I read this one.  I live in condo that borders a
couple of streams.  Yes, we *have* muskrats!  They're cute as can be and
I don't think I could ever eat one.  I printed this recipe up and left
it on the doorstep of some of my neighbors <g>.  Can't wait to hear the
responses!
                 *******************************





Basic Marinara Sauce

Make sauce once and use it for three different dishes. Refrigerate or
freeze.
Makes 3 cups.

Nutrient Value Per 1/2 cup: 80 calories, 2 g protein, 5 g fat, 9 g
carbohydrate, 307 mg sodium, 0 mg cholesterol.
Exchanges: 1 1/2 Vegetable, 1 fat.

2       T    olive oil
1       med  onion, chopped
2            cloves garlic, finely chopped
1       can  (28 ounces) crushed tomatoes
1/2     cup  fresh basil leaves, chopped
1       t    sugar
1       t    leaf oregano, crumbled
1/4     t    salt

Heat oil in medium-size skillet over medium heat. Add onion and
garlic; cook until tender, about 6 minutes.  Add tomatoes, basil,
sugar, oregano and salt.
Cover and cook over medium heat 20 minutes.

Recipe from: Family Circle 04/23/91
-End Recipe Export-

    Joan Johnson






 ■ EZ 1.31 #1143 ■ Gaseous Plutonium - Pu






I use this steak sauce on London Broil.

1/2 stick butter or margarine

1 cup tomato ketchup

About 2 tbs Worcestershire sauce.

Melt butter in saucepan, till just melted.  Add Ketchup and
worcestershire sauce and heat till bubbly.  Serve with thin sliced
London Broil.

      Sue Nussbaum






... Could Basil make thyme with Rosemary?






Sauce:

1 small jar current jelly
half as much again, standard mustard.

For dipping, and those small little sausages at Christmas.  Heat
together until mixed.  Has to be warm though, not very good cold.

Great color, and I'm sure would serve as a base for more creative
types.  Good for tote-to gatherings.  I just mix it up, dump the
little sausages in there cold, by the time I arrive, they're hot,
and ready to go.  Must be in or on a warmer though I have watched
the hungrier males plow through them without noticing the little
nicety of temperature.

I have to credit my mother-in-law for this who found it somewhere.

   Peg Schneider





                 +++++++++++++++++++++++++++++++++
 I tried a hot sauce the other day which I guarantee could knock the
 porcelain off the toilet.  The main ingredient in it was the "Habanero
 Pepper".
                 +++++++++++++++++++++++++++++++++





When I posted the Stuffing recipe from Ann Criswell just before
Thanksgiving, I said I would post her Perfect Giblet Gravy recipe when it
was found. It has been and here it is:


---------- Recipe via Meal-Master (tm) v7.01

     Title: Perfect Giblet Gravy
Categories: Sauces, LB, Ann Criswell
  Servings:  8

           Giblets, wing tips, and neck             Fat can be poultry fat,
           Bones from turkey                        Oleo, or butter
      2 qt Cold water                               Flour
      1 lg Onion, chopped                           Salt
      2    Ribs, celery, chopped                    Freshly ground pepper
      3 tb Shopped parsley

  While turkey cooks (or the day before), cover the giblets, wing tips and
  neck bones with water in a large pot. Add onion, celery and parsley and
  simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck
  and wing tips; finely chop all giblets and meat. Pour turkey drippings into
  bowl; let stand a few minutes or chill in refrigerator until fat rises to
  the top. Skim off the fat.

     Larry Bibich
-----




                   **********************************
  Now I'm curious and intrigued...how does orange juice enhance spaghetti
  sauce? What does it taste like and how much do you use. I think I'm
  going to try it tonight...Wednesday is spaghetti night at our house.
                   **********************************





  OK... here's the recipe for the gravy.

                    THIS IS THE PERFECT GRAVY by Ann Criswell

  For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour
  and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon
  and/or water).

  Measure fat into saucepan. Over low heat, blend in flour; cook until
  bubbly, stirring constantly with a wire whisk. If desired, brown fat and
  flour slightly to give more color and flavor.  Remove pan fron heat. Stir
  in liquid and whisk constantly until blended with fat-flour mixture.  Add
  chopped giblets. Summer gently about 5 minutes.  Correct the salt and
  pepper to taste. Makes 8-1/2 cup servings.

          Larry Bibich





AS> ■ SLMR 2.0 ■ Software Independent: Won't work with ANY program.







I'm sending up some sauce recipes for the cookbook in this and
the next message.  I've hesitated to send up too many recipes because
I'd hate to monopolize the cookbook; so, use what you feel may apply.
All or part - your discretion.

                               BBQ Sauce I

1/2 c honey                                 1/2 c vinegar
2 c tomato sauce                            6 large cloves garlic, minced
1 T louisana hot sauce                      1 tsp cayenne
1/2 c minced onion                          1 tsp horseradish

Combine all ingredients in a saucepan and bring to slow boil.  Simmer 20
minutes on LOW.

Makes 3 cups.

     Terri St. Louis




                           ****************
Yup.  Anne, you are welcome, and I appreciate what you've shared.
I will try to post a Squirrel Sauce Piquante recipe.
                           ****************






                              BBQ Sauce II

1 1/2 c tomato sauce                     1/2 c sugar
1/4 c vinegar                            1/4 c butter
1 tsp cayenne                            1/2 tsp cumin
1/2 c minced onion                       3 lg cloves garlic, minced
2 T worchestershire sauce

     Combine all ingredients in a saucepan and simmer 20 minutes.

Makes 3 cups

      Terri St. Louis





                   ****************************
           I think I got that one, but thanks a lot.  Is there
           anything special you're looking for lately?  Some nice
           recipe that would soothe you through this #$%@ winter?
                   ****************************






                             White Clam Sauce

2 cloves garlic, minced                  1 medium yellow onion, minced
2 T olive oil                            2 cans (10 oz) minced clams,
1/4 tsp basil                               drained, reserve liquid
1/4 tsp oregano                          1 T minced fresh parsley
1/8 tsp white pepper                     1/4 tsp salt (opt)
3 oz cream cheese

     Stir-fry onion and garlic in oil in a heavy saucepan over moderate
heat 8 to 10 minutes until golden.  Add clam liquid (but not clams) and
all remaining ingredients; cover and simmer 15 minutes.  Add clams,
cover and simmer 5-7 minutes.  Serve over pasta.

Makes 4 servings

     Terri St. Louis




                        ++++++++++++++++++++++++
Go over to Athens Grill on Clinton Drive in Houston.  Particularly about
midnight Friday or Saturday nights.  Observe the wondrous recipes of the
belly dancers...   Play bouzouki...   Opa!
                        ++++++++++++++++++++++++






                            Chinese BBQ Sauce

2/3 c packed dark brown sugar            2 T cider vinegar
2 T soy sauce                            1/8 tsp curry powder
1/4 tsp garlic powder                    1/4 tsp onion powder

     Blend all ingredients in the blender until sugar dissolves.  About
70 calories per tablespoon.

Makes 1/2 cup

      Terri St. Louis





                     ***************************
Thank you for the re-invitation.  One of the pleasures of any
conference is the contribution of new information by the callers.  This,
Cuisine, conference is one of the best with so many callers being
willing to contribute recipes, sources of various food components, taste
tests, etc.
                     ***************************






                          Chinese Mustard Sauce

2 T powdered mustard                     1 T cold water
1 T white vinegar                        1/4 tsp salt
1/4 tsp sugar                            3 drops Louisana hot sauce
pinch turmeric                           pinch giner

     Blend mustard with water and vinegar until smooth, mix in remaining
ingredients and let stand 10 minutes to develop and blend flavors.
About 5 calories per tablespoon.

Makes 1/4 cup

       Terri St. Louis






PC> * OLX 2.1 TD * Save the turtles. Don't wax your car.





                         Horseradish Cream Sauce

1/2 c heavy cream                        1/2 c mayonnaise
2 T prepared horseradish                 2 T lemon juice
1 T finely grated lemon rind             dash cayenne pepper

     Gradually beat cream into mayonnaise and, when smooth, stir in
remaining ingredients.  Chill 1/2 hour before serving.  About 80
calories per tablespoon.  For a lighter sauce - omit mayonnaise, beat
the cream to soft peaks and fold in remaining ingredients.  This last
version is about 30 calories per tablespoon.

Makes 1 cup

      Terri St. Louis




                  +++++++++++++++++++++++++++
Reminds me of taking the kids trick or treating on cold nights (nothing
like back East tho) - the parents would huddle at the curbs as the kids
went up to the door, and we all agreed that the neighborly thing to do
would be to have Hot Rum toddies for the parents!
                  +++++++++++++++++++++++++++




                            Quick Tartar Sauce

1 c mayonnaise                           1 T drained sweet pickly relish
1/8 tsp garlic powder                    1/4 tsp onion powder
1 tsp worchestershire sauce (more or
   less - to your taste)

     Blend all ingredients and chill 30 minutes.

     Terri St. Louis





                  ***************************
This is being carefully remembered for possible future HELP! request.
Thank you so much, the offer is appreciated.
                  ***************************






                EZ Sauces (Time Savers)

To 1 cup of mayonnaise add -
Buttermilk Mayo - 1/2 c buttermilk, 2 T minced chives, several drops
                  Louisana hot sauce.
French Mayo - 1/3 c French dressing, 1 tsp minced onion, 1/8 tsp garlic
              powder.
Herb Mayo -  1 tsp each: minced fresh tarragon, chervil, chives &
             parsley.
Mustard Mayo - 1/4 c milk, 3 t spicy brown mustard and 1 T cider
               vinegar.
Perfection Mayo - 1/2 c sour cream 2 T each: ketchup, A1 sauce, tarragon
                  vinegar and minced parsley.

To 1 cup of sour cream add -

Bacon - 1/4 c crisp crumbled bacon and 2 T bacon drippings

Curry - warm 1 tsp curry powder for 2-3 mins with 1 T butter and 1 T
        minced onion, blend into sour cream.

Sherry - 3-4 T dry sherry and pinch nutmeg.

Tomato - 1/4 c tomato paste, chili sauce or ketchup and 1 T lemon juice.

Bleu Cheese - (blend sour cream with) 3 oz softened cream cheese, 1/3 c
              crumbled blue cheese, and 3 T evaporated milk.

       Terri St. Louis





                    ***************************
      I know exactly what you are talking about! A couple of years
  ago I spent a bit of time on board a Russian oceanographic research
  ship. Needless to say, the fare was not what one would call great.
  Don't think I'll ever forget cabbage soup and DILL! For a while
  the cooks put DILL in everything. A little bit is OK, but I soon
  find the stuff overpowering. There was even a joke going around
  about putting the stuff in the bread. Something along the line of
  "dill dough". ;-)
                    ***************************






 The next several recipes are for the sauces section.

---------- Recipe via Meal-Master (tm) v7.01

     Title: Creamy Chicken Gravy
Categories: Sauces, Gravy
  Servings:  8

      2 tb Pan Dripping from roasted           4 c  Chicken stock
           Chicken, or unsalted butter         1    Bay leaf
    1/2 c  Finely chopped onion              1/2 c  Lowfat or skim milk
    1/4 c  Finely chopped celery             1/2 ts Salt
      4 tb All-purpose flour                 1/4 ts Black pepper*

  1.  In a medium-size sauce-pan heat the drippings over moderate heat.  Add
  the onion and celery and saute, stirring occaisionally, for five munutes
  or until the vegetables are tender. Lower the heat, stir in the flour and
  cook, stirring, 3 minutes more or until golden and bubbling. (Watch it
  doesn't get to hot...this is the critical stage.)  Add the stock and bay
  leaf, return to a boild, then lower the heat and simmer, sitrring
  frequently, for 10 minutes. Add the milk, salt, and pepper and simmer for
  about 2 minutes or until heated through. Remove the bay leaf. Makes a
  scant more than 8- half cup servings.

  *Spice note:  I like to use course ground black pepper (or restaurant
  grind) in order to give the appearance of "Country Gravy" especially when
  serving fried chicken and mashed potatoes, or with biscuits for breakfast.
  Other times I use white pepper, for flavor without appearance.  Use your
  imagination and your preferences.

           Larry Bibich
-----




 * SLMR 2.1a * English word for sushi....bait!
                                         ^^^^ true words.





---------- Recipe via Meal-Master (tm) v7.01

     Title: Tomato Salsa
Categories: Sauces, Mexican, Relishes
  Servings:  6

      3 lg Ripe tomatoes, peeled,              2 sm Jalepeno pepper, seeded and
           Seeded and diced (about 5 c)             Finely chopped*
      8 oz Low salt Tomato Sauce             1/2 ts Salt, or to taste
      5    Chopped green onions, w/tops        1 tb Red wine vinegar**
      4 tb Minced fresh cilantro

  In a medium size bowl comibine all the ingredients, in the order listed.
  Cover and refrigerate until ready to serve.  This is best, served within
  the first hours after preparation, but can stay refriderated up to two
  days.

  * If you are sensitive to peppers, please handle the jalepeno with care. I
  use rubber gloves to remove the seeds--they are the real danger--and be
  sure to wash your hands after preparation.  The pepper oils will sting
  like the dickens if it reaches your eyes.  (Learned this from experience)

  **I sometimes substitue an equal measure of Low-Fat Italian Dressing in
  this recipe.  Kraft Low-Fat Italian is special for this purpose.

       Larry Bibich
-----





    ■ SLMR 2.1a ■ Our mission:  To boldly stay at home and BBS.





My Grandmother never met a vegetable she couldn't cream.  This basic
white sauce started everything with her.  I used in hundreds of times
and have updated it by decreasing the fat and salt.

---------- Recipe via Meal-Master (tm) v7.01

     Title: Grandma's Basic White Sauce
Categories: Sauces
  Servings:  1

      1 tb Butter*                           1/4 ts Salt
      1 sm Chopped shallot (about 2 tb)      1/8 ts White pepper
      2 tb Flour                             1/8 ts Fresh ground nutmeg*
  1 1/2 c  Warm milk*

  In a medium sauce pan melt the butter over moderate heat.  Add the shallot
  and saute, stirring, for 3 minutes.  Lower the heat, add the flour, and
  cook stirring, 3 minutes more or until the roux is golden and bubbling.
  Pour in the milk and bring it to a simmer, stirring constantly, for 5
  minutes or until thickened and smooth.  Add the salt, pepper and nutmeg.
  The recipe makes a scant 2 cup, but easily doubles if you need more.

  *We substitute unsalted butter (or Weight Watchers low-fat substitute) for
  Grandma's butter, and use skim milk or 2% lowfat instead of the whole
  milk she used, with no trouble at all.

        Larry Bibich
-----





                ++++++++++++++++++++++++++++++
        Have you ever put a cinamon stick into the water when you
cook rice?  I ate at a Hari Chrishna temple once and really liked the
rice. It looked like regular rice with a few peas and carrots added
for color and variety (not really enough to call it a pilaf), but
there was something else about it.  As I watched them serve it up, I
noticed the occasional cinnamon stick.  I tried it at home, but there
must be some other trick to it.
                ++++++++++++++++++++++++++++++






Here's some more recipes from another lady at work by the name of Gwen
Pitts. I hope it all makes it to you.

       Peter


    ***************************
    ***** French Dressing *****
    ***************************

    Categories: Dressing

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

       1        cup   ketchup
       1        cup   sugar
       1 1/4    cup   oil
       1/3      cup   onion, grated
       1        cup   vinegar, red wine
       1        tsp   salt
       1 1/2    Tbsp  paprika
       1        tsp   garlic salt

    DIRECTIONS  ------------------------------------------------------------

    Put in blender and mix till thick.
    Makes 1 quart.
    Source: Gwen Pitts

      Peter Case

   *** Recipe Via Compu-Chef (tm) ***






 ■ OLX 2.1 TD ■ The future isn't what it used to be. Neither was the past





Here's a particular favorite of mine for the cookbook.

------------- Recipe Extracted from Meal-Master (tm) v6.31

     Title: Texas Mopping Sauce for Barbecue
Categories: Sauces Meats Poultry Main dish
  Servings:  1

      1 c  Strong black coffee               1/2 c  Worcestershire sauce
      1 c  Tomato catsup                     1/4 c  Butter or margerine
      1 T  Freshly ground black pepper         1 T  Sugar
      1 T  Salt

  Combine all ingredients and simmer for at least 30 minutes, stirring
  frequently.  Store in a tightly covered jar in refrigerator.
  Heat before using.  For ribs, I dunk the ribs in the sauce each time I
  turn them.  This sauce is very spicy and some people think it's too
  strong for poultry; I disagree.

  The coarser the pepper is ground, the better it is.  Warning:  if this is
  used on country style pork ribs it will make you throw rocks at steak!
-----





        Uhhhh, whut izzit..??  Sometimes I feel so $%&!(* stupid..!!






---------- Recipe via Meal-Master (tm) v7.01

     Title: Red Pesto Sauce
Categories: Sauces
  Servings:  8

    1/2 c  Oil-packed sun-dried tomato       1/2 c  Pine nuts
      3 c  Fresh Basil                       1/2 c  Olive Oil
      3    Garlic Cloves                     1/2 ts Salt
    1/2 c  Fresh grated Romano               1/4 ts Freshly ground pepper

  Drain and chop the sun-dried tomatoes. In a food processor process the
  sun dried tomatoes with the basil and garlic, pulsing the motor until the
  mix is chopped coarse. Add the Romano, the pine nuts, and 0.25 c of the
  oil and process for 10 seconds. With the motor running add the remaining
  oil, the salt, and the pepper. Scrape down the side of the processor bowl,
  and process the mix until it is well combined.

       Clay Irving
-----





RG> ■ SLMR 2.1a #rgg3 ■ That's not line noise...my modem's speaking in tongues







                T-P SAUCE PIQUANTE

2               onions, finely chopped
1       T       butter or shortening
2       cloves  garlic, minced very fine
1       sprig   thyme, minced very fine
1         "     parsley, minced very fine
1               bay leaf, minced very fine
2               pickles, 2 inches long, cut in 1/4 inch slices
1       t       vinegar
                salt and pepper to taste
                hot or cayenne pepper to taste

Smother the onions in butter or shortening; when well cooked,
without burning, add a tablespoon of water, or consomme.  Add the
garlic and herbs.  Season to taste with hot pepper, add pickles
and vinegar.  Let boil about 5 minutes.  Add salt and pepper to
taste.  Serve with oysters and bacon (recipe below), boiled meats,
boiled tongue or anything else that comes to mind. Use whatever
pickles tickles your fancy.

         John White




---------- Recipe via Meal-Master (tm) v7.03

      Title: Roux
 Categories: Sauces, Cajun
   Servings:  1

    1/2 c  All Purpose Flour
    1/2 c  Cooking Oil

   1. In a heavy skillet or 2 quart saucepan, stir together flour and
  cooking oil until smooth. Cook over medium-high heat for 5 minutes then
  reduce heat to medium.  Cook and stir about 10 minutes more until a
  reddish brown roux is formed.
  DARKER ROUX:
  1. If you want a dark roux, prepare the roux as directed above, except cook
  and stir over medium heat about 15 minutes instead of 10 minutes or until
  a dark, reddish brown roux is formed.

       Bob Hogan
-----




---------- Recipe via Meal-Master (tm) v7.03

      Title: Sweet Pea Guacamole
 Categories: Sauces
   Servings:  8

     10 oz Frozen peas (not tiny ones)
      1    Jalapeño pepper
    1/4 c  Extra-virgin olive oil
      2 ts Fresh lemon juice
    1/4 ts Ground cumin
    1/4 ts Salt
           1-inch square of red onion

  This recipe is from Michael Roberts of Trumps Restaurant in Los Angeles.
  It is interesting because the pea-based guacamole does not brown on
  exposure to air as avacado guacamole does.  Also, frozen peas are in
  season year round.

  Cook peas according to package instructions.  For this recipe, the larger
  peas work better than the tiny peas.  Drain cooked peas and pat with paper
  towelling to remove as much water as possible.

  If you want less "heat" in the guacamole, seed the pepper and discard the
  seeds.  Mince the pepper in a food processor or blender.  Add oil and
  1 1/2 teaspoons lemon juice, and let machine run until the pepper is more
  finely minced.  Add peas, cumin, and salt, and puree about 2 minutes,
  stopping several times to scrape down the sides of the container.

  Transfer the puree to a small bowl.  Cut the onion into a small dice and
  add to the mixture.  Adjust the seasoning with additional lemon juice or
  salt if necessary. Cover tightly and chill thoroughly up to 2 days before
  serving.

  From "More Taste Than Time", by Abby Mandel, Simon and Schuster, 1988.

     Nancy H. Miller
-----



For book:

Squirrel Sauce Piquant

3 or more squirels, cleaned and cut up
Roux, 1/2 cup
2 onions, chopped
2 garlic cloves, minced
2 celery stems without leaves, chopped
1 bell pepper without core, chopped
1 can (18 3/4 ounce) tomato sauce
salt and pepper

Make roux with equal amounts of flour and oil, cook over low heat until
color of brown paper bag.  Add to roux: onions, celery, bell pepper,
squirrels.  Saute' until onions are clear.  Add tomato juice and garlic.
Cover, cook over low heat 15 minutes, stirring often.  Add 2 cups of
water, cover again, cook over low heat.  Meat is cooked when thigh is
easily pierced with a fork.  Serve with biscuits, or rice, or both.

No squirrels?  Consider using chicken, or rabbit.

        John White





VC> ■ DeLuxe²/386 1.25 #6807 ■ Do, or do not.  There is no "try".






---------- Recipe via Meal-Master (tm) v7.05

      Title: Spagetti Sauce Italiano
 Categories: Crock pot, Main dish, Italian, Rice/pasta
   Servings:  8

      1 lb Ground beef                         1 c  Green pepper; chopped
    1/2 lb Italian sausage; bulk               4 tb Tapioca; quick-cooking
      1 c  Onion; chopped                      2    Bay leaves
      2    Garlic clove; minced                1 ts Basil, crushed & dry
      2 cn Tomatoes; 16 oz, cut-up             1 ts Oregano, crushed & dry
      2 cn Tomato sauce; 8 oz                1/4 ts Pepper
      2 cn Mushrooms; 4 oz, chopped and          ds Salt
           -drained                                 Hot cooked spaghetti

  In a skillet cook ground beef, sausage, onion, and garlic until meat is
  brown and onion is tender; drain off fat.

  Meanwhile in crockpot, combine undrained tomatoes, tomato sauce,
  mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and
  salt.  Stir in browned meat mixture.

  Cover; cook on low-heat setting for 10-12 hours or high heat setting for
  5-6 hours.  Remove bay leaves.  Serve over hot spaghetti.  Makes 8-10
  servings.

  Source:  Better Homes and Gardens New Crockery Cookbook

        Terrie Peterson
-----