On Wed, 12 Dec 2007 17:46:31 +0200, ChattyCathy
> wrote:

>Lou Decruss wrote:
>> On Wed, 12 Dec 2007 10:13:27 +0200, ChattyCathy

>>
>> Lou: GURRRRRR... OK baby. Whatever makes you happy.
>
>ROFL! Thanks Lou, made my day.

It was actually funnier when it happened. But glad you got a chuckle.

>Actually..... "potato salad" is not such a bad idea...

Yup she's usually right.
>
>I have been known to make one like this:

<snip recipe>

Thanks. Mint sounds interesting. I usually use cilantro, which I
have a bunch of. I've got a bag of waxy (red) spuds so I'll have to
do some playing and come up with something. I like bacon and dijon in
my spud salad too.

>Howzat! for convenience food??? <veg>
>
><and before anyone asks: No - I am not related to Jimmy Tango>

I miss his humor!!!

>> We've gone through a few lifestyle transitions in the last 6 months.
>> I didn't even have an oven for a month. That problem has been fixed
>> and I'm back to having the time and mindset to get back to cooking.
>> I'll be doing exactly what you've described. But we've accumulated a
>> few cans and jars that need to be used up. <g>
>>
>I unnerstan' completely. Not having a fully functional kitchen is a
>total PITA. Happy cooking!

Thanks. It's nice to be kinda-sorta back to normal.

Lou

"Wayne Boatwright" > wrote in message >


> Straight from Hormel's website:
>
> Spaghetti Sauce
>
>
> Total Time: More than 1 Hour
> Preparation Time: Under 30 minutes
> Serving Size: 4
> Preparation Method: Stove-Top
> Level of Difficulty: Easy
>
> Ingredients
> 1 large onion,chopped
> 1 large clove garlic, minced
> 2 tablespoons cooking oil
> 1 (28-ounce) can Italian tomatoes
> 1 (6-ounce) can tomato paste
> 3/4 cup water 1/2 teaspoon dried basil leaves
> 1/2 teaspoon dried oregano leaves
> 1/2 teaspoon salt
> 1/2 teaspoon sugar
> 1/8 teaspoon black pepper 1 bay leaf
> 1 (12-ounce) can SPAM® Classic, diced
>
> In large pot, sauté onion and garlic in oil until tender, stirring often.
> Break up tomatoes or puree in blender; stir into pot with tomato paste,
> water, and seasonings. Bring to a boil; lower heat and simmer 45 minutes,
> stirring occasionally. Stir in SPAM®; simmer 15 minutes longer. Remove and
> discard bay leaf. Serve over spaghetti and sprinkle with grated Parmesan
> cheese, if desired.
>
>
> --
> Wayne Boatwright


Hey, this looks great -- now let me see if I've got this straight: just
substitute any kind of meat with the regular ingredients for spaghetti
sauce. I can do that.
Now, where's my chipped beef?
Gotta go now -- headin' for the kitchen.

Thanks, Wayne. This is indeed incredible. I see that the recipe does call
for "SPAM® Classic." That's pretty darned fancy. I don't know if DH bought
that or not. He'll have to check on that. I know he's just gotta be making
this soonest. I'll email it over to his computer; I know that he'll
appreciate it.

Dee Dee

"Lou Decruss" > wrote in message
...

>>
>>By the time all the other cans are used up, I hope to have 'collected' a
>>shelf full of the San Marzanos (the 3 cans to the left).
>
> Use the Contadina first. Those are nasty. What on the shelf below?

Don't I know it!! I purchased 4 or 6 cans at Costco in a package. Icky!
I'd like to throw them away, but so far I've not been able to get them to
pass muster to go into the trash. Perhaps one can at a time. We also
purchased 6 cans of Contadina tomato 'sauce.' It DID go into the trash can
in DH's own hands. I really hate to use them for a soup because I know that
it will be ruined. Contandina used to be a decent sauce, so I thought. Did
it change, or did I, or both?

I guess this is good reason for people who don't like Costco who say that it
is a waste to buy in bulk. Well, in this case, it is for me, too. I could
put it in the food bin for the needy, but I wouldn't wish it on them either.

> Lou

Oh pshaw, on Wed 12 Dec 2007 03:29:07p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message >
>
>
>> Straight from Hormel's website:
>>
>> Spaghetti Sauce
>>
>>
>> Total Time: More than 1 Hour
>> Preparation Time: Under 30 minutes
>> Serving Size: 4
>> Preparation Method: Stove-Top
>> Level of Difficulty: Easy
>>
>> Ingredients
>> 1 large onion,chopped
>> 1 large clove garlic, minced
>> 2 tablespoons cooking oil
>> 1 (28-ounce) can Italian tomatoes
>> 1 (6-ounce) can tomato paste
>> 3/4 cup water 1/2 teaspoon dried basil leaves
>> 1/2 teaspoon dried oregano leaves
>> 1/2 teaspoon salt
>> 1/2 teaspoon sugar
>> 1/8 teaspoon black pepper 1 bay leaf
>> 1 (12-ounce) can SPAM® Classic, diced
>>
>> In large pot, sauté onion and garlic in oil until tender, stirring
>> often. Break up tomatoes or puree in blender; stir into pot with tomato
>> paste, water, and seasonings. Bring to a boil; lower heat and simmer 45
>> minutes, stirring occasionally. Stir in SPAM®; simmer 15 minutes
>> longer. Remove and discard bay leaf. Serve over spaghetti and sprinkle
>> with grated Parmesan cheese, if desired.
>>
>>
>> --
>> Wayne Boatwright
>
>
> Hey, this looks great -- now let me see if I've got this straight: just
> substitute any kind of meat with the regular ingredients for spaghetti
> sauce. I can do that.
> Now, where's my chipped beef?
> Gotta go now -- headin' for the kitchen.
>
> Thanks, Wayne. This is indeed incredible. I see that the recipe does
> call for "SPAM® Classic." That's pretty darned fancy. I don't know if
> DH bought that or not. He'll have to check on that. I know he's just
> gotta be making this soonest. I'll email it over to his computer; I
> know that he'll appreciate it.
>
> Dee Dee
>
>
>

Dee, I knew you'd be really anxious to get this! Your DH should be a most
happy fella! :-)

--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************

Sqwertz > wrote:

>How do you like to Pacific Organics tomato soup? They also have
>a red pepper and tomato soup that sounds good, but I'm a little
>leery of anything they make after trying their chicken stock.

The soups are fine. One thing to watch out for is they
are not necessarily non-dairy.

Steve

Sqwertz > wrote in news:lpemxhace0lz
:

> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy wrote:
>
>> http://www.recfoodcooking.com/
>>
>> I am going to blame Little Malice for this one...
>
> The best commercial spaghetti sauce are the Hunts and Del Monte
> brands, in the ~28oz CANS. Yes, CANS. They run about $1.19 here
> in Austin.
>
> They're simple, no frills sauces that aren't too sweet. After
> trying every brand of jarred spaghetti sauce out there, from the
> nasty-sweet Prego @ $2.70, to the $8 quart, fufu Mama
> Whatsherface's bolognese marinara vodka especial supremo brands,
>
> Del Monte and Hunts has them all beat for tasty red sauces that
> you can doctor up if you'd like, or leave as is.

I like those, too. When I make tomato based pasta sauces, I often use a
jar or a can of prepared stuff to augment the vegetables and tomatoes
etc.

On Dec 11, 12:26 pm, "Giusi" > wrote:
> "ChattyCathy" > ha scritto nel om...
>
> >http://www.recfoodcooking.com/
>
> > I am going to blame Little Malice for this one...
> > --
> > Cheers
> > Chatty Cathy
>
> Why, why, why? Why would people insist on jarred stuff when there are
> gazillions of ways with pasta that take 10 minutes? You might as well pour
> fruit juice over the pasta with most of them.
> --http://www.judithgreenwood.com

sometimes, it's just one less pot to clean up. And I have a dozen
heat&serve red gravies I can throw together in 5 minutes.

maxine in ri

On Dec 11, 12:34 pm, ChattyCathy > wrote:
> The Ranger wrote:
> > ChattyCathy > wrote in message
> ...
> >>http://www.recfoodcooking.com/
>
> >> I am going to blame Little Malice for this one...
>
> > D'oh! Second!
>
> > "Missed it by... That much!"
>
> > ObJarredSauce: Prego with Mushrooms
>
> You can have my share But then again, I don't live where you do,
> maybe the brands you get are better? Dunno. I bought one of the 'better'
> brands available here - in fact I like the herbs/spices products they
> make - but it was still awful.

Depends on which ones you buy. The ones in the glass jars vary from
plain awful to acceptable for a lazy night. We even have one
locally by our felon former mayor that the local Italian population
likes....sometimes.

maxine in ri

Sqwertz wrote:
>
> The best commercial spaghetti sauce are the Hunts and Del Monte
> brands, in the ~28oz CANS. Yes, CANS. They run about $1.19 here
> in Austin.
>
> They're simple, no frills sauces that aren't too sweet. After
> trying every brand of jarred spaghetti sauce out there, from the
> nasty-sweet Prego @ $2.70, to the $8 quart, fufu Mama
> Whatsherface's bolognese marinara vodka especial supremo brands,
>
> Del Monte and Hunts has them all beat for tasty red sauces that
> you can doctor up if you'd like, or leave as is.


I'd add Muir Glen to the list of excellent canned tomato sauces. I say
that because I like it, not because it is advertised as organic.


--Lia

"maxine in ri" > wrote in message
...
> On Dec 11, 12:26 pm, "Giusi" > wrote:
>> "ChattyCathy" > ha scritto nel
>> om...
>>
>> >http://www.recfoodcooking.com/
>>
>> > I am going to blame Little Malice for this one...
>> > --
>> > Cheers
>> > Chatty Cathy
>>
>> Why, why, why? Why would people insist on jarred stuff when there are
>> gazillions of ways with pasta that take 10 minutes? You might as well
>> pour
>> fruit juice over the pasta with most of them.
>> --http://www.judithgreenwood.com
>
> sometimes, it's just one less pot to clean up. And I have a dozen
> heat&serve red gravies I can throw together in 5 minutes.
>
> maxine in ri


Sometimes putting things together is a hastle (sp?) when they've had an
awful day, and they are mulling their day over in their minds; hard to
concentrate on the smallest thing. The worst thing then is getting the
darned jar open.

Dee Dee

On Wed, 12 Dec 2007 22:10:59 +0200, ChattyCathy
> wrote:

>Wayne Boatwright wrote:
>> Oh pshaw, on Wed 12 Dec 2007 10:52:27a, blake murphy meant to say...
>
>>> there must be a recipe for spaghetti sauce with spam out there
>>> somewhere.
>
>> Straight from Hormel's website:
>>
>> Spaghetti Sauce
>>
>>
>> Total Time: More than 1 Hour
>> Preparation Time: Under 30 minutes
>> Serving Size: 4
>> Preparation Method: Stove-Top
>> Level of Difficulty: Easy
>>
>
>O.M.G. so there is... ThankyewWayneIThink....

how could you doubt it for even an instant?

your pal,
blake

Giusi > wrote:

> Why, why, why? Why would people insist on jarred stuff when there are
> gazillions of ways with pasta that take 10 minutes? You might as well pour
> fruit juice over the pasta with most of them.

Most, but not all. Alba brand sugo all' amatriciana is not bad at all,
and neither is Voiello's Scarpariello (wonder what shoemakers have to do
with it) tomato-based line of sauces, particularly "ricetta picante".
On the other hand, De Cecco sauces are not interesting at all.

Victor

Sqwertz wrote:
>
> I looked at all the Muir Glen this morning and I didn't see any
> *spaghetti* sauces.


I suppose I use "tomato sauce" and "spaghetti sauce" interchangeably.
Is there a difference if tomato sauce is poured over spaghetti?


--Lia

On Thu, 13 Dec 2007 18:02:09 -0500, Julia Altshuler
> wrote:

>Sqwertz wrote:
>>
>> I looked at all the Muir Glen this morning and I didn't see any
>> *spaghetti* sauces.
>
>
>I suppose I use "tomato sauce" and "spaghetti sauce" interchangeably.
>Is there a difference if tomato sauce is poured over spaghetti?

Some people add spices to their spaghetti sauce.

Just a thought.

Lou