Moscow-Pullman Daily News Blogs

During my 22 years at the Moscow-Pullman Daily News, I’ve covered a variety of beats, but this is my first venture into the world of blogging. Even though co-workers point out I may well be the oldest blogger around, I’m excited about getting this site up and running.

 
My goal for “Vera’s Recipe Round-Up” is to share recipes that are quick and easy for those working folks who have to prepare meals when they get home from the job. Also, as grocery prices continue to skyrocket, will be looking for recipes that are economical.

 
For those looking for credentials, I have penned the weekly column called “Cookbook Corner” for many years, as well as writing an occasional food feature for the Lewiston Tribune. I am also a frequent participant as a judge in area food competitions.

 
But I also hope to bring recipes to the blog for most anything readers might be looking for when planning meals. I have been collecting cookbooks since my teen years and my collection now numbers over 5,000 publications.

 
As the blog continues, look forward to sharing seasonal recipes and those for special occasions and holidays, but more importantly, am hoping readers will do so as well.

 
I am pleased to kick off with two favorite recipes from my Mother. The first, Skillet Spaghetti, is a favorite from childhood and a dish I still enjoy. It is quick to assemble and if possible, tastes better the next day if there are leftovers. Suggest serving with salad and a crusty loaf of bread.

 
The second is Mother’s Coney Island Sauce, a wonderful way to dress up hot dogs and a particular favorite with kids.

Skillet Spaghetti

• 4 tablespoons olive oil
• 1 pound hamburger
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 tablespoon chili powder
• dash cayenne pepper
• ½ pound elbow spaghetti, cooked and drained according to package directions
• 1 can tomato soup
• ¼ cup water
• 1 tablespoon chopped parsley for garnish (optional)

In a large heavy skillet, add olive oil and brown hamburger until crumbled and evenly browned. Add seasonings, onion and green pepper, stirring and cooking slowly until onion and pepper are tender.
Add cooked spaghetti, soup and water to meat mixture. Simmer slowly until spices are blended, approximately 20 minutes.
Additional water may be added to moisten.

Coney Island Sauce

• ½ pound ground beef
• ¼ cup water
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 cup seasoned tomato sauce
• ½ to ¾ teaspoon chili powder
• ½ teaspoon Monosodium Glutamate
• pinch of cumin (optional)
• sprinkle of oregano

Brown ground beef slowly but thoroughly, breaking up with a fork until crumbly. Add remaining ingredients; simmer uncovered about 20 minutes until thick.
Serve on heated wieners in split, toasted buns. Garnish with chopped onion if desired.
Yield: 2 cups sauce, or enough for 4 to 6 coneys.