Cooking With Margaret

Gemmeli Carbonara Serves 4  Ingredients 1 pound of gemmeli pasta 1 large onion, diced  3 garlic cloves 6 egg yolks 2 whole eggs 1/2 pound thick cut prosciutto, diced (putting in freezer, 30-60 minutes before cutting makes it much easier to cut) 1 bunch of parsley, minced, divided  1 cup grated of parmesan, plus more for serving  Salt and Pepper, to taste Directions Bring water to boil, add generous amount of salt. Add pasta, cook according to package directions, stirring often.  While the pasta is cooking sauté onion and garlic, with olive oil and salt until onion is translucent. Set aside.  In another bowl whisk together eggs, 3/4 of the minced parsley and grated parmesan. Set aside.  Chop prosciutto up into small pieces. Drain pasta, reserving about 1 cup of pasta water. Return pasta to hot pot, stir in egg mixture, making sure they don't scramble by adding a little pasta water (start with about 2 tablespoons) until a sauce coats the noodles. Fold in...

This is a a family favorite of ours and hope it is for yours as well! It’s great for a make ahead meal, for potlucks, as well as for a freezer meal.  Snerks Serves 8-10 Ingredients 1 pound spaghetti 1/3 pound of bacon 1 pound of ground beef 2 (6 oz) cans tomato purée 1 (23 oz) can of tomato soup, condensed 1/2lb sharp cheddar cheese, grated 1 (16 oz) package Velveeta cheese, cubed 2 (4 oz) can sliced mushrooms, drained 1 (6 oz) pitted, black olives, halved, drained 1 large green bell pepper, chopped 1 large onion, chopped 2 tablespoons Worcestershire sauce Salt and pepper Tomato/Vegetable juice (if needed)  Directions Preheat oven to 350  Bring a large pot of salted water to boil.  Lightly butter 13x9 casserole dish, set aside (*see tip) Fry bacon with the onion and green pepper Add the ground beef, cook until brown, then drain off the fat Cook spaghetti for about 8-10 minutes, (about 1 minute short of being done) and drain.  ** NEVER RINSE SPAGHETTI FOR ANYTHIN...

Cabbage Soup with Paprika, Golden Raisins and Kielbasa This is a recipe my mom has been making for us with the cabbage we get from neighbors and our local Farmer’s Market. It’s a soup filled with lots of vegetables along with delicious sausage and bacon . It’s perfect for one of the cooler, rainy days we often get, but it’s a soup you can enjoy anytime of year!  Ingredients   3-5 pounds green cabbage, cored, cut into 1 inch wide strips  2 quarts of chicken broth (or vegetable broth) 2 large yellow onions, diced 2 tablespoons garlic, minced 6 slices of bacon, diced (optional if making vegetarian)  28 oz can of diced tomatoes (low sodium, can be used)  1 1/2 pounds of kielbasa, diced (ham can always be used) (optional if making it vegetarian)  1 tablespoon sweet paprika  3/4 cup of golden raisins  Olive oil  Salt and pepper to taste  Directions In a heavy-bottomed stock pot, heat bacon over medium heat. *starting the bacon in a cool pan re...