RANDELL(NASHVILLE, TN.) SPAGHETTII SAUCE

Have you ever met someone and felt like you have knew them all your life. We met this guy while going to a neighborhood yard sale down in Nashville.  He was making BBQ. He had already sold out when we came back out to get a sandwich. Any way my son started talking to him about a homemade spaghetti sauce and he told us his recipe. Boy is it good. He is from New York , he really has some good recipes. I could listen to him all day because you could tell he knows how to cook. So here is his recipe for it. It makes a large pan full and you can freeze it as it is sort of expensive to make.

Randell's Spaghetti Sauce

2 Jars Ragu
2 Cans Delmonte (diced)Tomatoes with oragno and basil
1 Small Pack 92% Lean Ground Beef or use a good ground chuck
1 Roll Tenn. Pride Sage Sausage (use this brand only)
1 Pack Italian Sausage can use turkey
1 Cup Italian Bread Crumbs
1 Box Spaghetti


Cook the spaghetti. Keep warm. Then drain. Or can make sauce frist and the make the spaghett. Do not rinse with cold water tho.Make sure you use a different pan for each cooking each meat. Do not combine them and fix the meat together. In a skillet cook the ground beef and drain. Sit aside. In another skillet cook and crumble the sage sausage. Drain and sit aside. Take the turkey italian sausage and boil it. Let cool and then cut in 1 inch diagional pieces. Set aside. Take the Ragu and put in a kettle and add the tomatoes let get warm then add the meat one at a time and last add the italian sausage. Stir good. Add the bread crumbs. Simmer. Serve this resturant style with the spaghetti on the plate first and the sauce over it. This is so good. We served caesar salad and garlic bread with this. He said to not use Prago or Walmart brand spaghetti sauce when making this. We used the mushroom and onion but I think it would be best just using the traditional one.

STEFEN B. BAKED POTATO DISH

3 Baking Potatoes, baked
2 Chicken Breasts, baked and deboned
1/2 Cup Bell Peppers, diced or strips
1 Medium Onion, chopped
1 Pack Shredded Cheddar Cheese
1 Jar Salsa
1 Tub Sour Cream
1/4 Stick Butter or Marg.

Bake the potatoes and then cut them up in chunks. Sit aside. In a skillet add the butter and stir fry the onion and pepper until soft.  Take the chicken and dice or chunk it up. Add the cooked chicken breasts. Next add the potato and stir. Take this mixture out and put in a 8 x 8 sprayed pan. Put cheddar cheese over top of this and put in oven and bake until cheese is melted. Take out of oven and put in plate then add the salsa and sour cream to it. Can also use steak pieces instead of the chicken.

CREAMED PEAS AND MY PEA TALE

A few years back we had to go to Florida to pick up my son from a summer collage corase. We stopped in Ga. to stay at a motel and rest and when we were leaving there was a farmers market near it so we went to it to get me some fresh Collard Greens. They had these big long purple things that looked like beans. So being from Ky. I thought I knew all about beans as we have a garden almost ever year. I ask this lady what kind of beans those were. She looked at me like I had lost it and said, honey, those are not beans they are peas. I said peas. I have never seen any peas that look like that. They are purple hull peas and you shell them out and fix them like beans. Boy was I embarrased. But here in Ky. we don't grow those type of peas. We grow salad peas like the canned ones in the store. But trust me fresh creamed peas are so good. So if you happend to be where you can get any get you about 4 lbs. and cook them like pinto beans. They are so good. There is the purple hull pea and the lady peas or black eye peas.

3-4 Cups Fresh Cream Peas or frozen Purple Hull Peas or Dried or Frozen Black Eyed Peas
6 Slices Salt Pork, cut up
Water
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper


In a large kettle add the peas. If they are dried peas look them and then wash before putting them in the kettle. Add water to come up over the top of them. Add the salt pork. Cook on medium high for 1 to 2 hous or until tender. Taste when done and add the salt on the last 20 minutes if they are not salty enough then add the pepper. Eat with the hot water cornbread fritters. You can find the frozen peas at Walmart or the dried ones there to. But fresh peas are the best. It takes a lot when you buy them as you have to shell them out.

HOT WATER CORNMEAL CAKES

2 Cups Plain Yellow Cornmeal
11/2 Teaspoons Salt
2 Cups Boiling Hot Water
1 to 2 Cups Canola Oil
1-2 Tablespoons Bacon Grease

In  a medium bowl mix together the cornmeal and salt. Don't add any baking powder to this. Add enough hot water so that is will be like a thick pancake batter. It has to be just right to get it to stick together. Make sure you stir it good as it will have more flavor the more you stir it. It should look like creamy mashed potatoes.Then get a heavy bottomed skillet or a iron skillet and pour the oil in. If you like the flavor of bacon grease you can add it to the oil. Get it good and hot. It needs to be at least half a skillet full. Don't let it get to hot or smoke as it will brown to quick and the cornbread will taste scorched. Take a spoon and spoon about four different spoonfuls in the oil. Do not let them touch each other. Fry them in the oil for around five minutes. Let them get crisp and golden brown. Turn them once. Take out and let drain on a paper towel. These are good with a recipe I will put on of creamed peas. You might be able to handle these with your hands and shape into fritters. But I just use a large tablespoon for them. I don't like them shaped like hushpuppies tho. I like them more like a small fried pie type design. Good to eat with fresh green beans and a big piece of onion and home grown tomato or creamed peas.

POP TART SMORE'S COOKIES

1/2 Cup Butter
1 Cup Sugar
1 Egg
2 Squares Unsweetened Chocolate(2oz.) melted and cooled
3/4 Cup Buttermilk
1 Teaspoon Vanilla
1/34 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped S'mores Pop-Tarts 
Mix shortening, sugar, egg and chocolate thouroughly. Stir in buttermilk
and vanilla. In a separate bowl, mix flour with baking soda and salt, mix in with wet mixture. Fold in the pop-tart pieces. Let the dough chill for at least a hour. Heat the oven to 400F. Drop rounded teaspoonfuls of dough about 2 inches apart on a sprayed or parchment-lined baking sheet. Bake for 8-10 minutes or until no imprint remains when lightly touched. Let sit  5 minutes on the cookie sheet before transferring to a wire rack to cool.

JIFFY MIX APPLESCOTCH COOKIES

1 Box Jiffy Apple Cinnamon Muffin MIx
1 Tablespoon Instant Butterscotch Pudding
1/4 Teaspoon Nutmeg

2 Tablespoons Quick Cooking Oats
1 Tablespoon Butter or Marg. softened
1 Egg
1/3 Cup Butterscotch Pieces

Preheat the oven to 375. Spray a Baking Sheet. In a bowl mix together the mffin mix, pudding and nutmeg. Cut in sofened marg or butter until mixture resembles fine crumbs. Next add the oats. Mix in the egg until well blended. Add butterscotch pieces. Roll into 3/4 to 1 inch balls and place on the cookie sheet. Bake for 10-12 minutes or until lightly browned on the edges.

EASY SUMMER GREEK SALAD

1 or 2 Cucumbers, peeled and deseeded and diced
1/2 Cup Cherry or Grape Tomatoes, cut in half
1/2 Cup or more Feta Cheese, crumbled
1/2 Red Onion, diced

1/4 Cup Sliced Pitted Black Olives or more to taste
Vinaigrette:
1Teaspoon Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Dried Oregano
1 Small Garlic Clove, finely minced
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste

In a large bowl, mix all of the salad ings. together. Set aside while you make up the vinaigrette. In another medium bowl mix everthing but the olive oil. Wisking constantly, slowly drizzle the olive oil into the other ings. until everything is mixed well. Mix some of the vinaigrette into the vegetables to taste. Seve with a baguette. If you have any left over vinaigrette it can be used over sliced tomatoes and is real good served over round sliced moz. cheese and then a piece of tomato and then the dressing. This salad is good after it has set in the ref. for awhile for the flavors to blend together good.