On Sun, 17 Aug 2008 10:07:18 -0400, "Mocassin Joe"
> wrote:

>
>"Wayne Boatwright" > wrote in message
.247...
>> On Sat 16 Aug 2008 08:01:12a, Mocassin Joe told us...
>>
>>> Before my mother passed away I asked her for her landmark stuffed
>>> mushroom recipe. She gave it to me on the condition, "you can never
>>> give my recipe out". I agreed.
>>>
>>> Now my wife has decided, that she is in charge of making this recipe.
>>> She looked it up in my personal cookbook. What she doesn't know is that
>>> I left out a "secret" ingredient.
>>>
>>> Naturally the dish doesn't come out as expected.
>>>
>>> What should I do??
>>
>> First, stop making a mountain out of a mole hill. Your wife *is* family,
>> isn't she? Logically, I would think your mother meant outside of the
>> family, or to the masses. Fess up to your wife and let her make them if
>> she wants to.
>
>Wives are property.
>

Obviously you don't think much of her, so it's better that you make
them.... and make the rest of the meal while you're at it. Be a manly
man, tell her you're taking over cooking duties because she's so lousy
at following a simple recipe.

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.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> wrote
> 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.

Whenever I see this "secret recipe" crap crop up I suspect we are dealing
with morons.

It's only food, FFS.

Just my 2 cents, as they say.

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"

On Sun, 17 Aug 2008 17:29:05 -0700, Terry Pulliam Burd
> wrote:

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


LOL, good story!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

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

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.