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.

Sunday Ham

Awesome Ham Glaze

you need:
Spices. I use Basil, Thyme, Oregeno, Salt, Lemon Juise, Black pepper, Celery salt
BROWN sugar
Honey
Water.

Simmer some water, one to one and a half cups should do. Add about half a cup to a cup of brown sugar slowly, so it totally dissolves. Add your herbs and spices, enough to add flavor but not to overpower the sugar. Ham glazes are meant to be sweet. Let this simmer uncovered a few minutes so it can lose a bit of water. Add honey to keep it sweet and thicken it up, usually about 1-2 tablespoons. Pour glaze slowly over ham and as you bake your ham, go in an use a baster to reglaze the ham as it drips off. Be careful not to burn yourself because that sucks and hurts.


Rosemary Potatos
Spices: rosemary, oregneo, basil, pepper, salt and onion powder
Potatos
Veggie oil

Cube your potatos into 1-inch cubes. Coat in oil. Coat oily potatos in spices. Bake 45 minutes or till soft on the inside and crispy on the outside, turning every 15 minutes. Nom Nom Nom.

Steamed Buttery Broccli
Brocci
butter

Steam your broccli however you usually do. Just as it's finishing up, put it in a micowave safe bowl. Chop up about 2 tablespoons butter and sprinkle that, and some salt and peppter over the bowl. Nuke for 45 seconds.