Smokey Ham-Bone Soup Stock

• 1 meaty bone from a smoked ham (half-cut)
• A few chicken bones
• 1 bay leaf
• 2 - 3 medium onions, with skin left on
• 2 - 3 large carrots, snapped in half
• 2 medium or 3 small potatoes, quartered
• Other vegetable scraps: zucchini, green beans, etc.
• Water, to cover

1. Assemble stock ingredients in large stockpot
2. Fill with water to cover by at least 3 - 4 inches
3. Bring the stock to a boil. Once it reaches a boil, reduce heat to low and cook for about 1 to 1 1/4 hours
4. Cool stock and strain through colander. Refrigerate
5. Remove congealed fat from stock and 2 - 3 days in fridge or up to 6 months in freezer.

Smokey Ham-Bone Soup Stock @ Group Recipes

Smokey Ham-Bone Soup - In Action!

Margy’s Spaghetti Sauce

• Olive oil
• 1 pound lean ground beef
• 1 onion
• 2 cloves garlic
• 1 or 2 sweet peppers
• 2 large cans chopped tomatoes, or 1 can chopped tomatoes and 1 can tomato puree
• I medium zucchini
• 4-5 medium sized mushrooms
• 1 bay leaf
• Dried oregano
• Dried basil
• Dried thyme
• Dried Italian herbs
• Garlic powder
• 1 small can tomato paste
• Salt and pepper

1. Chop onions, garlic and sweet peppers. Separately, chop zucchini and mushrooms.
2. Add oil to a large skillet or Dutch oven. Heat over medium-high heat.
3. Add ground beef and brown. Put in bay leaf.
4. Add onions and garlic. Stir to combine and cook a bit. Add peppers and stir. Cook until onions and peppers are wilted. Add canned tomatoes and bring to a boil.
5. Add oregano, basil, thyme, Italian herbs, salt, pepper and garlic powder. Amounts vary. I use a lot of basil, thyme, oregano and Italian herbs (1 - 2 tbs?). I use less of the garlic powder and add salt/pepper to taste.
6. Bring back to a boil. Add mushrooms and zucchini.
7. Cover and cook over low heat for one and one-half hours. Serve over spaghetti, linguini or angel hair pasta.

Margys Spaghetti Sauce @ Group Recipes

Margy’s Spaghetti Sauce

I've made a version of this sauce since the 1970s. I lived in a "hippy" vegetarian house and we made this all the time. Later on, I decided to add ground beef. It's a rich sauce with lots of traditional spaghetti-sauce veggies in addition to the beef. Don't forget the red wine and Italian opera!

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Spice Girl

No wonder it takes hours to clean out the pantry. You think I’d learn? Nooooooo…

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Chicken, Bell Pepper, Onion and Tomato Stew

Easy, fast and delicious!

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Chicken With Bell Peppers, Tomatoes and Onions

4 pound roasting chicken
3 sweet peppers, various colors
2 large tomatoes
Olive oil
2 medium onions, chopped
6 large cloves of garlic, minced
1/2 cup dry white wine
Salt and pepper, to taste

If roasting chicken separately, preheat oven to 350. Rub chicken with a bit of olive oil and sprinkle with salt and pepper. Roast about 90 minutes or until done. Prepare vegetables as listed below and add to finished sauce.

If cooking everything together, heat oil in pan and brown chicken. Add pepper, onions and garlic. Saute a few minutes, then add tomatoes, salt, pepper and wine. If cooking Simmer 25-30 minutes, until sauce thickens.

Serves 6