Spaghetti Sauce

3 lbs. ground chuck

¾ cups Italian bread crumbs

2 eggs

1 cup Parmagiano cheese

1 medium onion

3-4 gloves of fresh garlic

Fresh or dried parsley

4 large cans of tomato sauce

Olive Oil

2 Tablespoons sugar

In a bowl put the ground chuck, 2 crushed garlic, minced onion, 1/3 cups of the Parmagiano cheese, 2 tablespoons parsley and bread crumbs. Mix around, then beat 2 eggs and add 2 Tablespoons of water to the meat mixture.

In a big pot on the stove put 3 tablespoons olive oil and add the rest of the minced onion and crushed garlic and sauté approximately 5 minutes. (Do not allow garlic to brown.)

Add 4 cans of tomato sauce one at a time and mix.

Form the meat mixture into meatballs and drop individually into the sauce.

Allow the meatballs and sauce to simmer slowly for 3 to 4 hours. Add the sugar and ½ cups of Parmagiano cheese.

Serve over spaghetti or penne.

Thanks to Mary Derence for this recipe.




3/4 cup margarine, melted

2 cups crushed pretzels

2 teaspoons white sugar

1 (8 ounce) package cream cheese

3/4 cup white sugar

4 1/2 ounces frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen strawberries


Preheat oven to 400 degrees F

In a medium bowl, mix crushed pretzels, margarine and sugar.

Press crushed pretzel mixture into the bottom of a 9×13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.

Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.

In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.

Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.