Skillet Spaghetti

1 lb ground chuck (or leaner)
2 tsp chili powder
1 1/2 tsp dried oregano, crushed
1 tsp sugar
1 tsp salt
1 tsp garlic salt
1 6 oz can tomato paste
1 1 pint 2 oz can tomato juice (2 1/4 cups)
2 Tabl instant minced onion
1 7 ounce pkg uncooked spaghetti
Grated Parmesan cheese (I use grated cheddar instead)

In 12-in skillet, brown ground beef; drain off excess fat. Stir in chili powder, oregano, sugar, salt and garlic salt. Blend in tomato paste. Stir in tomato juice, onion and 3 1/2 cups of water. Bring to boiling. Carefully add spaghetti, stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes. Serve with cheese. 4-6 servings

Notes: I use a saucepan with lid because I don't have a skillet big enough to fit everything. I also do not use tomato juice because nobody in this house drinks that stuff. I use an 8 oz can of tomato sauce and 8 oz of water instead of tomato juice. That is an 'emergency substitution' from the Better Homes and Garden Cookbook, which is where I got this recipe.

Enjoy!!

Aunt Helen's Potato Soup

9 potatoes, peeled and sliced very thin (I used Idaho potatoes)
1 and 1/2 onions, diced
2 tsp salt
little pepper

Cover with water (about 3 cups). Cook until the potatoes are done. If there is too much liquid pour some off.

Add 1 pint of milk and 4 Tabl. butter (I just guess on the milk)

Dumplings
3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 egg

Stir the flour, baking powder and salt together. Make a hole in the middle of the mixture (like a volcano) and break the egg into the center. Mix by hand. Drop small sized amounts into hot soup. (make this twice for the amount of potatoes listed here). I don't know why but Aunt Helen only made one batch at a time. I'm sure you could experiment and do both at the same time.

You can also add cheddar cheese and bacon if desired.

Chicken and Asparagus over Bow Tie Pasta

1/2 pkg. bow tie pasta, cooked and drained
2 T. olive oil, divided
3/4 lb. skinless boneless, chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
1 can chicken broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 tsp. crushed red pepper flakes
Soy sauce to taste
1/2 c. grated Parmesan cheese

Cook pasta while preparing chicken and aspargus mixture. Heat 1 tablespoon olive oil in skillet over medium heat. Cook chicken until lightly browned. Remove from pan. Add the remaining olive oil. Cook and stir garlic until lightly browned. Add about 1/2 - 3/4 of the can of chicken broth to the skillet. Add the asparagus, red pepper flakes and soy sauce to taste. Cook uncovered approximately 8-10 minutes, until asparagus is tender and most of the liquid has been absorbed. Serve chicken and asparagus misture over the bow tie pasta. Sprinkle with Parmesan cheese. Can substitute pork for the chicken and/or broccoli for the asparagus. I added fresh mushrooms to this dish.

For the soy sauce, I just sprinkled a little over the mixture as it was cooking.

Everyone loved this dish!!!