Murphy’s grandmother Heidi’s recipes

2 pounds ground beef
3 large onions, chopped
6 cloves garlic, minced
½ cup butter
½  cup olive oil
1-  28 oz. can crushed tomatoes
2  – 16 oz. cans whole tomatoes
1 6 oz. can tomato paste
1 tablespoon basil
1 tablespoon oregano
1 tablespoon salt
2 teaspoons black pepper
2 teaspoon garlic powder
2 tablespoon Worcestershire sauce
2 tablespoons sugar
Dash red pepper
1 cup sliced mushrooms

Heat oil and butter in a 5 quart pot. Add onions and garlic and saute until wilted. Add meat and cook until brown. Blend whole tomatoes in meat mixture then stir in crushed tomatoes and tomato paste. Stir constantly on high heat for 15 minutes. Add water. Reduce heat to medium and simmer for l5 minutes. Add all seasonings and reduce heat to low and simmer uncovered for 2 ½  hours, stirring periodically. 15 minutes before serving add sliced mushrooms. Serve on cooked spaghetti with fresh grated parmesan or romano cheese.

*Brown tomato  sauce in butter until no longer red.

Heidi’s Fried Potatoes
1/4 cup bacon drippings
4 potatoes peeled and sliced
2 medium onions, sliced
1/2 cup of water
salt and pepper to taste

Heat drippings in iron skillet. Add sliced potatoes, turning until light brown. Add sliced onions; cook for about five minutes longer. Add salt and pepper. Pour water over potatoes and cover immediately with tight fitting lid. Reduce heat to low; let steam, turning potatoes occasionally. When tender, remove from skillet. Serves 4.


*Note from Murphy- this is a strange little recipe that sounds bad but is surprisingly good if you like asparagus…was an “appetizer” or hors d’oeurve at Heidi’s. If using fresh asparagus ( recommended) be sure to sauté it first in a little olive oil….it could be made with canned asparagus , but  I don’t recommend it that way…I include this because of fond childhood memories, and I actually like them….It’s a lot easier to “serve” them if you don’t call it by name . From Heidi’s Family Cook book:

“ Trim crust from bread and flatten with rolling pin. Spread lightly with melted butter and sprinkle with grated cheese. Place asparagus spear on cheese and sprinkle with red pepper. Roll up and place seam side down in baking pan. Brush with melted butter and bake at 400° for about 12 or 15 minutes or until brown. *The amount of bread, cheese, and asparagus depends upon the number or roll-ups you want to make. I usually start with one loaf of thin sandwich bread to start with.”

*Another note: She used cheddar cheese

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