598038's blog: "My Recipes"

Meatloaf:

• 1 lb ground veal (or ground round) and 1 lb ground pork
• 3/4 cups Italian bread crumbs
• 1 tbls Garlic powder
• 1 tbls onion powder
• Small can Hunt's Tomato sauce
• 1 large egg

Preheat oven to 350. Thaw meat, then hand mix in large bowl with most of the bread crumbs and tomato sauce, leaving just enough to cover top of meatloaf. Add Egg and season with garlic and onion powder. Bake at 350 for 40 minutes. Bon Appitete.

Plate and serve with mashed potatoes, choice of vegatable or caesar salad. Definitely much better then mom used to make.

Sicilian Spaghetti sauce:

• One large can of Hunt's Tomato sauce and one medium can of Hunt's Tomato sauce
• 1 pound ground round or mild Italian sausage
• Garlic or garlic powder
• Onion powder
• 4 Bay leavesOregano
• 4 Tbls sugar
• Pasta (your preference)
• *Options to add are fried eggs, chicken, or pork. Sicilians are basically farmers so they add what ever they have handy.

Brown meat with garlic and onion powder in skillet on med/high heat.

While meat is browning, add tomato sauce, tsp garlic powder and tsp onion powder, 4 bay leaves, and oregano and simmer on medium for 15 minutes. Add sugar, stirring with each tbls added. (you can add more to taste to your preference, but Sicilians make sweet sauce, Italians make garlic sauce).

Bring sauce to boil then simmer for 15 more minutes.Finally, drain meat and combine browned meat with sauce in one pan, voila.

Plate and serve with garlic bread and parmesean or Romano cheese, salad with lettuce, tomato, cucumber, and of course Italian dressing. Croutons are optional.

* You may be asking what a German/Irish/French American knows about real Sicilian cooking. Well, I was married to a Sicilian family for 20 years and her parents were fresh off the boat. Only difference is that I use tomato sauce, not tomatoes cooked down for 8 hours. Why, because it's quicker.