On Sun, 17 Aug 2008 09:11:51 -0700, sf fired up random neurons and
synapses to opine:

>In any case, this thread reminds me of the Everyone Loves Raymond
>episode where his mom finally taught his wife how to make her special
>spaghetti sauce... but changed the label on a jar of some crucial
>herb.

My [now] adult kids ragged on me for ages to give them my Secret
Spaghetti Sauce recipe. I milked this until it had lost some of its
humor [to me], as I knew there would be a payoff: I self-printed a
cookbook and gave it to each of them for Christmas a couple of years
ago. They must have gone right to the "meats and poultry" section, b/c
not seconds after they'd unwrapped the cookbook, I heard the screaming
begin, "Ragu??? All this time, your Secret Spaghetti Sauce was
Ragu???" Well, yes and no, my darling kidlets. I used the
*Traditional*, *Original* Ragu, not just *any* stinkin' Ragu. And I
doctor it up a bit. The recipe as it reads in the cookbook:

@@@@@ Now You're Cooking! Export Format

Mama's Ultra Secret Spaghetti Sauce

meats and poultry

1 jar traditional Ragu
1 onion; chopped
3 cloves garlic; chopped
1 jar sliced button mushrooms
1 1/2 pounds ground beef; browned, drained of fat
1 tablespoon dry mustard
3 tablespoons worcestershire sauce
chopped fresh or dried parsley; to taste
salt and pepper; to taste

Okay, on this recipe I am so busted. I've used Ragu as a base for
years and just jazzed it up a little. Throw everything together in a
crockpot and let it simmer merrily all day. It's better the second
day, after the flavors have had a chance to meld.

** Exported from Now You're Cooking! v5.83 **

When you work fulltime and are raising kids, you take the shortcuts
where you find 'em.
--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

To reply, replace "meatloaf" with "cox"