The Cookbook


Wednesday, September 15, 2010

Meat Dishes

Martha’s Spaghetti Carbonara

1 lb. spaghetti

8 oz. (8 slices) bacon

Salt and pepper

3 lg. eggs

¾ C. grated Parmesan cheese

½ C. half & half

  • Set a large pot of water to boil for pasta. In a large skillet, cook bacon over medium heat, turning occasionally, until crisp. Drain on paper towel.
  • Salt boiling water generously; add pasta and cook according to package directions or until done.
  • Meanwhile, in a large bowl, whisk together eggs, Parmesan and half & half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkle with additional Parmesan cheese.

Lynn’s Kitchen Adventures

Spaghetti Carbonara

¼ lb. bacon, cut into pieces

2 cloves garlic, minced

1/3 C. white wine

3 eggs, beaten

1/3 C. Parmesan cheese

Salt and pepper to taste

1 lb. spaghetti

  • Cook noodles according to directions on the package and drain. When noodles are done reserve ½ cup of pasta water.
  • Meanwhile cook bacon until lightly browned.
  • Drain off most of the fat. Leave about 2 T. of fat.
  • Add garlic and cook for about 1 minute.
  • Carefully and slowly add wine.
  • Cook for 3-4 minutes or until wine has reduced by about ½.
  • In a large bowl combine eggs and cheese.
  • Working quickly, add hot pasta to egg and cheese mixture. Stir until combine. Then add bacon/wine mixture.
  • Add reserved pasta water to achieve desired consistency. You can reserve about ¼ C. of water.
  • Note: I think this one sounds better than the other one, but I’ll probably try both and let you know.

Lynn’s Kitchen Adventures, September 2010

Spaghetti Carbonara

2 pkg. (3 oz. each) Primo Taglio Pancetta, chopped

1 med. Onion, cut in half and thinly sliced

8 oz. fresh sliced mushrooms

¼ C. dry white wine

4 lg. eggs, at room temperature

¾ C. heavy or whipping cream

¾ C. shredded Primo Taglio Parmigiano Reggiano

¼ tsp. dried pepper flakes

1 lb. spaghetti

  • In large skillet over medium heat, cook pancetta, stirring often, until fairly crisp. Drain on paper towel.
  • Cook onion in drippings in skillet, stirring frequently over medium-high heat until beginning to soften, about 7 minutes. Add mushrooms and wine; cook, stirring occasionally for 5 minutes.
  • Bring a large pot of salted water to a boil. In a bowl, whisk eggs and cream. Stir in Parmigiano Reggiano, pepper flakes, salt and black pepper to taste.
  • Cook pasta in boiling water until tender.
  • Drain reserving ½ cup pasta water. Return pasta to cooking pot. Immediately add egg mixture, onin mixture, pancetta and ½ cup pasta water.

Toss well. Serve immediately.

Crockpot Beef Tips

This is super easy! All I (my sister-in-law, Marcia) do is if I use one pound of beef tips, then I use one package of brown gravy mix that is mixed with two cups of water, then pour that in over the beef tips in the crockpot and turn on and cook for 6-8 hours! For every pound of meat, then use 1 package of brown gravy mix!

Marcia Cox Browder, September 2010

Golden Beef Casserole

1 lb. lean ground beef

¼ C. diced onion

¼ C. diced green pepper

¾ tsp. salt

1/8 tsp. pepper

1 (10.5 oz.) can cream of mushroom soup

1 C. shredded cheddar cheese

2 (12 oz.) cans golden whole kernel corn, drained

  • Brown beef, onion and green pepper in small amount of oil in large heavy frying pan.
  • Mix in regaining ingredients.
  • Spoon into greased 1 ¾ quart casserole.
  • Bake in preheated 350º oven for about 40 minutes.

Meatball Stew

Mix and form into balls and roll in flour:

1 ½ lbs. ground beef



Milk soaked bread

1 egg

Brown in ¼ C. oil.


2 cloves garlic

1 (6 oz.) can tomato paste

2 C. water

¾ C. Burgandy wine

1 tsp. salt

½ tsp. thyme

1 bay leaf

Simmer while preparing following vegetables:





Add 1 (3 oz.) can mushrooms

Just before done, add 1 T. chopped parsley and 1 T. chopped pimentos.

Mexican Casserole

1 lg. can white hominy

1 lg. can chili (no beans)

4 medium onions

½ lb. cheese

1 tsp. garlic salt

½ tsp. salt

½ C. water

Drain hominy and place in casserole in this order:

1 layer hominy

1 layer chili

1 layer chopped onions

1 layer hominy

Add remaining chili plus ½ C. water. Place in oven at 400º and cook until hominy is well done. Just before serving, add the grated cheese. Return to oven for a few minutes.

Mexican Pizza

1 can refried beans, heated (makes them easier to spread)

½ lb. of ground beef, cooked and seasoned with taco seasoning

Shredded cheese, either cheddar or Colby jack

1 jar taco sauce

Chopped tomatoes

Sliced olives (optional)

Tostada shells

  • Place tostada shells on a cookie sheet or pan. Spread beans on top of each shell. 1 can of beans makes 6 of these pizzas.
  • Spread a layer of meat on top of beans and then sprinkle a small amount of cheese on top of meat. Place another shell on top of that. Spread taco sauce on that shell. Then place olives and tomatoes and top off with taco seasoning. Then place more cheese on top of that. Bake at 400º for about 8 minutes or until heated through.

Lynn’s Kitchen Adventures

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