Super Bowl food and my not-so-wicked stepmother
One thing it's done is made me forget about posting anything about Super Bowl food, except for the top five unhealthy ones. Before the snow, I was thinking of looking into whether any restaurants were doing anything this past week. (I know, for instance, that Regi's American Bistro in Federal Hill has been running New Orleans specials.)
And I haven't even asked you yet what, if anything, you're serving during the game tonight.
Yesterday I made my stepmother's spaghetti sauce for Super Bowl dinner tonight. (That is, it will be eaten in front of the TV.) ...
This is not a fancy Italian sauce, and it's not even a homey comfort food southern Italian sauce. My stepmother was from Nashville. Can you have a southern spaghetti sauce? That's what this is.
My father married her a year after my mother died, which I resented because I was convinced he only married her because he wanted someone to cook for him again. But we ended up getting quite close in the decade after my father died. She turned out to be a fine grandmother to Gailor, who was too young to remember my mother.
My stepmother did have peculiar food habits. For instance, she could never eat the same breakfasts two days in a row. I would come downstairs and she would be fixing kippers or chicken livers for breakfast for herself -- something different every day.
And she wasn't much of a cook. Once when we were visiting over July 4, she served me some meringues she had made. They were surprisingly delicious -- dry and crisp. It wasn't until after I had eaten several that she announced she had made them the summer before and just discovered them in a tin on the back of a kitchen shelf.
Well, I didn't die.Anyway, I'm getting away from Super Bowl food and my stepmother's spaghetti sauce. It's the one thing I ever got her recipe for, and I'm going to give it to you here only because if I don't someone will ask for it. It's easy and I think it's good, but I'm not pretending it will change your life.
Grandmother Dorothea's Spaghetti Sauce
4 pieces of bacon
2 medium onions, chopped
2 medium green peppers, seed and chopped
2 cloves garlic, chopped
1 tablespoon butter
4 ounces fresh mushrooms, chopped
1 pound lean ground beef
2 14.5-ounce cans diced tomatoes, unseasoned
1 8-ounce can tomato sauce (not paste)
2 tablespoons Worchestershire Sauce (very important)
1/2 teaspoon Italian seasoning
Freshly ground pepper, salt to taste
While chopping the veggies, except for the mushrooms, cook the bacon slowly in a large skillet. When done, set aside and cook the veggies in the drippings until translucent.
Cook the mushrooms in another frying pan in the butter until lightly brown.
When the mushrooms are done, add to the other vegetables and brown the ground beef in the mushroom pan.
Put all the ingredients together and simmer covered at least one hour. Add water if necessary. Freezes well.
Makes 4 servings.
I'm not sure what she did with the bacon, whether she crumbled it and added it or not. I don't.