Terry Pulliam Burd > wrote in
:

> 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"
>

Hey! that's my secret recipe too! Except I use the cheapie store brand
'herbed' sauce.

--

The house of the burning beet-Alan