I know, I know I haven’t posted like forever….please forgive me. I will be up and running soon…I promise! To make up for it how about a couple of recipes from my recipe box….one brand new that I recently concocted, the other from Ruthy, my Mom.  I did both today in somewhat of a cooking frenzy and now I am exhausted and writing this with wine in hand….yes, yes, yes!  I know I should be doing Easter or Passover recipes (for some unknown reason I’ve never done a brisket, do send a good recipe along, but I do have a fabulous noodle kugel, that one of mom’s sales associates, a million years ago, gave her, it is amazing….which I’ll find and share later).  I usually do either a ham (I love ham!) or leg of lamb, but I’m going out for Easter supper this year and what would I do with an entire ham….which I insist on doing because you need the bone in for the flavor…at least I think so..and how many ham sandwiches, salads, soups, etc. can one do. I’m not fond of freezing ham. Leg of lamb a different story I did one last year because I wanted to do my lamb curry, which I am mad for…so no big deal and cold lamb sandwiches…yum, yum, yum!!

I didn’t think to take a photo while preparing what I have named Nena’s Concoction…which it truly is….a no recipe, recipe….here you go…


This takes minutes to prepare and is perfect not only when you want something quick for yourself or your SO or a dinner or perfect for a buffet in a chafing dish.

The basics for one serving….

Throw a good gob of butter into a skillet, add a hand full of diced onions  (I use already chopped onions saves time), a generous teaspoon of garlic paste (thanks Tommy for turning me on to this magic ingredient) cook until slightly brown, add a handful of fresh sliced mushrooms of your choice (I buy them already sliced…my knife skills aren’t the best…need a class), brown them, add a protein of your choice…I’ve used chicken (rotisserie chicken again my choice) dark or white or combination, shrimp (super yummy in this dish) could be all veggie, etc.  Combine, add a hand full of frozen peas, add a generous splash (be generous!!) of Bristal Cream Sherry (again my preference, never use cooking sherry….dreadful stuff…always cook with wine or liquor you would drink don’t skimp) and heat through then add a generous amount of whole fat sour cream. And voila you have a meal  I serve with any kind of rice that  suits my fancy, which is cooking at the same time.  I have become addicted to Uncle Ben’s  Ready Rice, its really good, (this is not a commercial, just a handy suggestion!) a zillion flavors or egg noodles or pasta.  CC4C2F9F-6A95-46F1-B1D6-A1C8F5FCF3DD


Is there anything more nostalgic than using recipes that you have done all your life, I think not.  And when I find Mom’s handwriting I get a warm glow.  All of you would have adored her….everyone did.  Here is her spaghetti sauce, yes, I know everyone has their own but this one is especially tasty.  It is on the stove as I write this, just saying, and is smelling delish!  I haven’t made it forever but had a taste for it. I’ll have at least two nice containers to freeze in addition to my Saturday supper.  It was her go to when we had big informal gatherings…unless Daddy was doing something in his repertoire!

Serves 8 (easy to double or triple depending on # of guests)

2 Tablespoons parsley

4 medium size onions chopped

4 cloves garlic (I used a teaspoon of the minced in a jar)

1/4 cup butter

2  8 ounce cans tomato puree

3  6 ounce cans tomato paste + 3. 6 ounce cans of water water

2 teaspoons Worcestershire sauce

2/3 cup red wine (your choice perhaps a Chianti Classico)  that you would serve with dinner

1 finely crushed bay leaf

1 box sliced fresh mushrooms

1 pound ground beef

1 pound long spaghetti

Parmesan cheese

Cook parsley, onions and garlic in hot butter until soft.  Add tomato purée, tomato paste, mushrooms, Worcestershire sauce, water and wine.  Add browned meat( cooked in additional butter, then cook slowly for three (3) hours.  Cook spaghetti according to directions, drain and place on warm plate, pour sauce over spaghetti, generously sprinkle with freshly grated Parmesan cheese, fun to do at table.  Serve with tossed green salad and Italian bread, a light fruit dessert and, of course, bottles of Italian red wine, Salute!!






  1. Sally April 14, 2019 / 2:28 pm

    These recipes sound so delicious especially Ruthie’s pasta sauce, must have been wonderful having a mom who was such a great cook!!

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