Enjoy, all you Knit-a-holics!
Wednesday, December 30, 2009
Sunday, August 30, 2009
Not exactly knitting related, but hey - this is one of my all-time favourite recipes which I originally found in the 1987 (!!!) Milk Calendar and have not seen since until this morning when, after having spent 2 hours crawling through the crawl space and digging through boxes and making a right mess of the crawl space, not to mention myself, I gave up and Googled it and some precious person had posted it to their blog and yes, it is the same one! It is a milk-based sauce as opposed to the standard tomato-based sauce, so for those of you who may suffer tomato allergies, make this with confidence... Oh! And if any of you actually HAVE the 1987 milk calendar, and are of a mind to share the recipes in it (it was a stellar year for the MC), I would be ever so grateful!
Oh, and if you want to check out the blog where I found this long-lost recipe, go here:
thoroughlymodernvintage.blogspot.com/2009/05/my-creative-space-completed-wips-and.html
COUNTRY STYLE SPAGHETTI
Country Style Spaghetti -serve 4 to 6
2 Tbsp. vegetable oil
2 cloves garlic, minced
1 tsp. salt
1 onion, chopped
1/2 tsp. pepper
1/4 tsp. hot red chili flakes (opt.)
1/4 c. chopped pimento or sweet red pepper
1 lb. sausages (sweet or hot Italian) removed from casing and broken up
2 Tbsp. flour ( or tapioca starch)
2 1/2 c. milk
1/4 tsp. nutmeg
1 lb. spaghetti
1/2 c. grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1. Heat oil in a large skillet and brown sausage as you break it into chunks. When the sausage is getting brown, add the garlic, onions and hot pepper flakes. Drain off any excess fat.
2. Sprinkle meat with flour and cook a few minutes, stirring. Add milk and bring to a boil. Reduce heat and add nutmeg, salt, pepper and pimentos. Simmer gently for 15 minutes.
3. While sauce is cooking, cook spaghetti in a large pot of boiling, salted water. Cook until tender 10 to 12 minutes and drain.
4. Toss spaghetti with sauce, cheese and parsley. Taste and season if necessary.
Serve with any green vegetable and if you wish, garlic bread.
Prep. Time: 20 minutes
Cooking Time: 20 minutes
Oh, and if you want to check out the blog where I found this long-lost recipe, go here:
thoroughlymodernvintage.blogspot.com/2009/05/my-creative-space-completed-wips-and.html
COUNTRY STYLE SPAGHETTI
Country Style Spaghetti -serve 4 to 6
2 Tbsp. vegetable oil
2 cloves garlic, minced
1 tsp. salt
1 onion, chopped
1/2 tsp. pepper
1/4 tsp. hot red chili flakes (opt.)
1/4 c. chopped pimento or sweet red pepper
1 lb. sausages (sweet or hot Italian) removed from casing and broken up
2 Tbsp. flour ( or tapioca starch)
2 1/2 c. milk
1/4 tsp. nutmeg
1 lb. spaghetti
1/2 c. grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1. Heat oil in a large skillet and brown sausage as you break it into chunks. When the sausage is getting brown, add the garlic, onions and hot pepper flakes. Drain off any excess fat.
2. Sprinkle meat with flour and cook a few minutes, stirring. Add milk and bring to a boil. Reduce heat and add nutmeg, salt, pepper and pimentos. Simmer gently for 15 minutes.
3. While sauce is cooking, cook spaghetti in a large pot of boiling, salted water. Cook until tender 10 to 12 minutes and drain.
4. Toss spaghetti with sauce, cheese and parsley. Taste and season if necessary.
Serve with any green vegetable and if you wish, garlic bread.
Prep. Time: 20 minutes
Cooking Time: 20 minutes
Friday, June 19, 2009
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