Hey everyone! This is Day Two of sharing family and friend’s favorite dishes. We hope you enjoy the array of great recipes. Happy Thanksgiving!
Meet Judy! Recipe #1: Red Velvet Cheesecake
Favorite Memory Verse: “So that you will walk in a manner worthy of the Lord, to please Him in all respects, bearing fruit in every good work and increasing in the knowledge of God.” (Colossians 1:10)
Meet Ms. Anna! Recipe #2: Spaghetti Sauce
Favorite Memory Verses: “Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. (7) And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus.” (Philippians 4:6-7)
2 28oz. cans of stewed tomatoes
3 15 oz. cans of crushed tomatoes (can use diced tomatoes)
3 lbs. of ground beef (use lean such as ground chuck or sirloin)
3 large yellow onions chopped
3 chopped green bell peppers ( can substitute roasted red pepper for one green pepper)
2 small cans of mushrooms (do not drain)
- 8 cloves of garlic chopped (or to taste)
- 1 tsp. of dried oregano
- 6 bay leaves
- 2 T of dried basil
- 3 T of sugar, if it tastes acidic
- Salt and pepper to taste
- Tone’s Italian Spaghetti Seasoning Blend is good to be used instead of oregano and basil.(if available)
Chop onions and peppers and sauté in a small amount of olive oil or vegetable oil.
Brown ground beef in a separate skillet and drain off all excess fat.
In a large pot or two smaller ones place all ingredients together except the spices. Do not drain vegetables and add a little water to make more liquid for cooking. Cover and cook on medium to low heat for a couple of hours. Stir occasionally to be sure it is not sticking. Add spices and cook for another hour on low heat. Taste to see if more sugar, salt, or pepper is needed. If it is too juicy, take off lids and cook a bit longer.
Mouth-watering good. Will feed 48 or can divide and put into freezer boxes or bags for several meals at home. I like to put mine over Vermicelli spaghetti.
Meet Mary Jane! Recipe #3: Moist Banana-Pineapple Bread
Favorite Memory Verses: “Trust in the Lord with all your heart And do not lean on your own understanding. (6) In all your ways acknowledge Him, And He will make your paths straight.” (Proverbs 3:5-6)
Moist Banana-Pineapple Bread
3 cups of all-purpose flour
2 cups of sugar
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 ¼ cups of canola oil
2 teaspoons of vanilla extract
1 can (8 ounces) of crushed pineapple, drained (yields ½ cup fruit or 4 oz. fruit)
2 cups of mashed ripe bananas (4-5 medium)
In a large bowl, combine the flour, sugar, salt, baking soda, and cinnamon.
In another bowl, whisk the eggs, oil, and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened.
Pour into two greased 8×4-inch loaf pan. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield 2 loaves (16 slices each. Or, Yield 4 Mini Loaves. I use 4 Mini Loaf Pans 5 ¾ x 3¼ x 2 ¼ in. Chicago Metallic Professional, Heavy Aluminized Steel. (Purchased @ Bed Bath & Beyond)
Note: 1 can pineapple (20 oz.) drained, yields 1 cup 8 oz. crushed fruit. Use ½ cup- 4 oz. in one recipe of Moist Pineapple Banana Bread.
Recipe can be made in different pans just adjust the cooking times. Banana muffins- adjust cooking time to about half.