Clam Spaghetti (Leon)

2 medium size onions (chopped)

2-3 cloves of garlic (minced)                        

2-4 red chiles (whole unchopped)                 

1/2 cup olive oil

Dollop of butter (about 1 - 2 tsp.)                 

2 TBS. basil

2 TBS. oregano

Salt (few dashes)

Pepper (few dashes)

1 1/2 to 2 cups clam juice

1 lb. spaghetti (use good brand)

1/2 lb. canned clams (2 small cans or 1 big can, minced – save juices)

Fresh parsley (handful chopped

1/4 cup parmesan cheese

In large skillet or Dutch oven, cook onions, garlic, red chiles, olive oil, & butter at very low heat for 30 min - 1 hour with lid on.  Onions and garlic should become translucent without browning.  Take lid off and heat almost at low—basil, oregano, salt, pepper, clam juice (not the clams), 1/2 cup beef bouillon, tomato juice, or diluted cider vinegar.  Cook to sludge like Ragu spaghetti sauce looks ~ 1 ¼ to 1 ½ hrs.  Cook spaghetti until done.  Add clams and parsley to sauce.  Drain spaghetti and add to sauce (toss over medium heat for 5 minutes.  Toss in cheese and serve.

Spaghetti Sauce (Grandma Morgan)

1/2 cup chopped onion                                

1 lb. ground beef                                          

1 tsp. garlic salt                                          

1/4 cup chopped parsley or 2 tsp. dried parsley     

2 cups canned tomatoes                            

1/2 tsp. oregano                                          

Dash of basil                                      

1 can mushrooms

1- 8 oz. can tomato sauce

1 tsp. salt

1/4 tsp. pepper

1 Bay leaf   

Sauté onions and ground beef together.  Add all other ingredients.  Cover and simmer 1 hour.  Uncover for 30 minutes.  Remove Bay leaf.  Enjoy!

Sherreah--Lebanese Chicken & Rice (Stefanie)

1 whole chicken (You can half it with thighs or whatever chicken you have…it makes a lot)

1 ½ TBS. oil or melted butter

¼ package vermicelli or thin spaghetti (Normal size works great too)

3 cups rice

butter to taste (I use a couple TBS. or more)

salt and pepper to taste

Fill a pot with enough water to cover chicken. Boil chicken until meat is falling off bones.  Bone chicken.  Break spaghetti into small pieces and sauté in melted butter or oil. Brown spaghetti lightly.  Add rice and spaghetti to chicken broth.  Bring to boil and then simmer until rice is cooked through.  (You may need to add some more chicken broth if it is too dry.)  Serve with plain yogurt and sour cream and salsa.