Pasta and Gaarlic Bread

Here are some guest recipies from the NEAR Immortal Brad H (too soon?)

Pasta with Meat Sauce

2 lbs ground beef

1/2 cup diced onion (preferably sweet onion)

2 cloves garlic, minced

1 tsp thyme

1/3 cup parmesian

2 15oz cans whole tomatos

1 1/2 lbs rigatoni pasta

Black pepper, salt, olive oil or lard

Heat large cast iron pan or heavy pot and add olive oil or lard. Add diced onion and cook until onion is translucent and tender. Add ground beef and brown, turning every couple of minutes. When the beef is nearly browned, add garlic, taking care to keep it from browning. Drain most excess grease and save drippings. Add salt and pepper to taste, along with thyme.

Add tomatos (with juice) and reduce heat to a simmer. Cover the pot and allow to stew for 30 minutes, stirring occasionally.

Prepare rigatoni per box directions. Salt the water add drippings. Always rinse with cold water and take care not to overcook.

When prepared, the tomatos in the meat sauce should have become very soft and tender, breaking in small peices. Stir parmesian into the meat sauce. Serve in shallow bowls over pasta.

Garlic Cheese Texas Toast

8 thick slices of bread (Texas Toast)

1/4 cup grated parmesian

1/4 cup mayonnaise (light mayo does not cook well, I recommend the real stuff)

1/2 cup grated cheddar

1/2 cup grated provolone or gouda

1/2 stick butter or margarine

2 cloves garlic, minced

2 green onions, minced greens and whites

Lard (optional)

Mix cheeses, mayo, garlic and green onions into a mash and set aside. In small skillet over medium heat, melt butter 2 tsps at a time. Place bread in butter and allow buttered side to just begin to brown around the edges. Lightly grease baking sheet with lard and place bread butter-side up on it. Spread cheese mix evenly over all 8 slices of bread. Bake bread at 400F for about 12 mins. Cheese should be bubbling but not brown when ready, and bottom of the bread should be toasted.