hahabogus wrote:
> 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.
>

I buy the cheapie sauce too. The stuff in the cans is cheaper than the
ones sold in the glass jars. It's odd that spaghetti sauce tends to be
sold mostly in glass. The only thing I don't like in canned spaghetti
sauce is a starch thickener. Otherwise, they all tend to taste pretty
good.