Saturday, June 7, 2008

Johnny Marzetti

This is, in all reality, just yummy gulosh. But Johnny Marzetti is the name Jeff, Tim's dad, calls it so that's it's name here. Plus it sounds better than gulosh. Once again, because I make this so often and the recipe was handed down, measurements are not exact, everything is "to taste". Sorry for any inconvienance but I like to think that this adds a personal taste so no two recipes are exactly the same.

Cook ~1/3 a box of elbow macaroni according to the box
Brown one lb. hamburger (or turkey burger if you prefer)

Also needed:

6oz can tomato paste
14oz can whole peeled tomatoes
1/4-1/3 bag brown sugar
2 bay leaves

Mix pasta, meat, and paste together. Discard juice that comes with the whole tomatoes. Take one tomato at a time and squish and tear with your hands (yes it's messy). Stir. Add brown sugar to taste. Most people like a lot, me included, but I have met those that don't like as much (Tim's gpa for instance). The brown sugar gives it it's wetness, so you need enough to keep it wet, but if you don't like it super sweet, it really doesn't take much.
Let mix simmer for ~30min. The longer it simmers (on low) the better the taste...also tastes great reheated the next day for lunch.

Thursday, June 5, 2008

Broccoli Salad

This stuff is the freakin' bomb. It's sweet and summery, and delish all year round.

Four heads broccoli (my grocer ususally packs two together) cut into bite sized pieces
raisins (two little boxes or the equivalant)
four hard boiled eggs cut into bite sized pieces
6-10 crumbled pieces of bacon


1/2 jar REAL mayo
1 cup sugar
a few splashes of vinegar

((When mixing the dressing it never tastes exactly the same. Sometimes you need to add more of one or two ingrediants. I've found the ingrediant that varies the most is the vinegar. You want it to be a nice dressing-y consistancy and the vinegar is the key. Always start with a little and add more as you go.))

Mix the dressing and pour over the other ingrediants and stir. Tastes best after setting for a few hours.

This recipe makes about 8-10 servings so double as necessary.