Sally’s Favorite Recipes

from friends — through the years

Bob Blair’s Spaghetti: [Chapel Hill, NC 1958]

Ingredients for Sauce
1 large can Italian Tomatoes with Basil
3 cans tomato paste, Contadino preferred
3 tablespoons olive oil
1 small onion diced finely
1/2 green pepper diced finely
1 tsp garlic salt, Frenches
1 tsp sweet basil
1/2 tsp black pepper
1 tablespoon sugar [not in orig. recipe]
1 tsp oregano
hot water [see below]

Ingredients for Meat Balls
1 lb ground beef
2 eggs
1 small onion, diced finely
1/2 green pepper, diced finely
1 tsp salt
1 tsp oregano
1/2 tsp black pepper
1/2 cup parmesan cheese, grated
1 cup bread crumbs
1 tablesp. olive oil [for browning]

Ingredients for meatsauce [Blair’s Modification, not universally approved]
1 and 1/2 lbs ground beef
1 small onion, diced finely
1/2 green pepper
1 and 1/2 tsp salt
1 and 1/2 tsp oregano
1/2 tsp black pepper
1 tablesp. olive oil

Step by Step Directions Cooking Time Two Hours

Time Step

0 min 1. Place 1 tablesp. olive oil in a large saucepan,
add tomatoes, heat to simmer
6 min 2. Place two tablesp. olive oil in a large skillet, add diced
onion and green pepper, saute 15 min. or until nicely brown.
20 min 3. Add sauteed onion-pepper to the sauce. Add tomato paste.
Meatballs: Add 3 tomato paste cans hot water.
Meat sauce: Add 1 can hot water.
30 min 4. Add the spices and continue simmering.
40 min 5. Made the meatballs or meat sauce mixture:
Place ground beef in large bowl,
Add proper ingredients in order above.
Mix thoroughly by hand.
Meatballs: Roll out 16 of them.
Meatsauce: Proceed to step 6.
60 min 6. Meatballs: Brown in a large skillet using olive oil
Meatsauce: Brown meat mixture in oil, mashing with fork.
90 min 7. Meatballs: Add them to the sauce and continue simmering.
Meatsauce: Add the browned mixture to the sauce.
Continue simmer
120 min 8. Remove sauce from heat, eat, refrigerate or freeze.

Notes: 1. If you plan to eat the sauce immediately, start cooking spaghetti early enough so that it will be done at the same time as the sauce.
2. The yield is about eight medium size servings.
3. Keeps a week in refrigerator or a year in a freezer.
4. There are those who say that the ingredients for meat sauce should be the same as for meatballs, but this is probably because they don’t like anything but meatballs. Bob Blair.

Judy Eisenthal’s Garlic Bread [always served with Blair’s sphaghetti]

1 long loaf French or Italian Bread
1 stick melted butter
1 or 2 cloves garlic mashed
1/4 [?] cup chopped parsley

Cut bread on bias at 1″ intervals
Cut to but not thru bottom crust—
Spread mixture on open surfaces —
Wrap in alum. foil —
& Bake in 400 degree oven
for 10 to 12 minutes.

Kathy Alexander’s Lamb Curry, Chapel Hill, 1960
Kathy introduced me to the “Betty Crocker’s Dinner for Two Cook Book” 1st edition and the Lamb curry recipe found on page192 as a guide.
We usually doubled the sauce recipe. The sauce included coconut milk and tomatoes and was served with a spicy brown rice. We modified this recipe to suit us.

Joyce Carevic’s Cheese Cake Recipe, West Chester, Pa 1965

Sy West’s Bourbon Balls, Wynnwood, Pa 1968

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