I really found this to be tasty. First the original recipe that prompted me to try it. One-Pot Spaghetti From Better Homes & Gardens 8 ounces ground beef or bulk pork sausage 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained 1/2 cup chopped onion (1 medium) 1 clove garlic, minced 1 14 ounce can chicken broth or beef broth 1 3/4 cups water 1 6 ounce can tomato paste 1 teaspoon dried Italian seasoning 1/4 teaspoon black pepper 6 ounces dried spaghetti, broken 1/4 cup grated Parmesan cheese 1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain. 2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings. Nutrition Facts (One-Pot Spaghetti) Servings Per Recipe 4, Calories 394, Protein (gm) 22, Carbohydrate (gm) 44, Fat, total (gm) 15, Cholesterol (mg) 39, Saturated fat (gm) 6, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 3, Vitamin A (IU) 1118, Vitamin C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (õg) 24, Cobalamin (Vit. B12) (õg) 1, Sodium (mg) 926, Potassium (mg) 704, Calcium (DV %) 131, Iron (DV %) 4, Vegetables () 1, Starch () 3, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet Here's my variation of it: I made a few changes and really liked it. First, I mixed a half pound of sausage (Jimmy Dean Hot breakfast style) with half pound of lean ground beef but could easily have sufficed with less meat, but I like a lot of meat in a dish. I fried off some bacon, then cooked the meats in the bacon fat. Added some pepperoni, lemon pepper, crumbled bacon, just a tiny squirt of BBQ sauce, some green pepper and some celery seed. Naturally I omitted the mushrooms! Leftovers reheated well for several days, but I did add a touch of water to it when reheating. Served it with a salad and garlic bread. It's not going to replace my conventional spaghetti dinner but occasionally, it's quite tasty, very easy, and not much cleanup since I put the leftovers in the frig in the pan.

My tried and true recipe, that I've shared a few times :o) Taking it to potluck on Monday. Host, yes, host is preparing pulled pork for everyone. Alaska cole slaw 5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart 1/2 cups almond slivers, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced**don't use 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper **don't use This is the creamy dressing I used and it works great: mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

Special Potato balls Rachael Ray Ingredients 2 cups mashed potatoes, use leftovers or made fresh from 4 medium potatoes 1 cup grated cheddar cheese 1 bunch scallions, sliced 2 eggs Salt and freshly ground black pepper 2 cups dried potato flakes Canola oil, for frying For the dip: 6 roasted red peppers from the jar or roasted red pepper puree 1/2 cup yogurt, preferably Greek-style yogurt 1/4 cup buttermilk 1 clove garlic, grated 1 palmful chives, chopped 1 large handful parsley, chopped 1 large handful dill, chopped 1 small palmful cilantro, chopped Juice of one lemon Dash of hot sauce Salt and freshly ground black pepper ________________________________________ Yields: 10 servings ________________________________________ Preparation Pile the potato balls on a platter and serve the red pepper ranch alongside for dipping. In a large bowl, combine cooled mashed potatoes, cheddar cheese, scallions, eggs, salt and freshly ground black pepper. Mix well. Pour the potato flakes into a shallow dish and place next to your bowl. With a small ice cream scoop or teaspoon, dollop the potato mixture on the potato flakes. Roll them around in the potato flakes so each mashed potato ball gets thoroughly coated (they should each be about an inch in diameter). Set the coated potato balls aside on a plate and repeat with the rest of the potato mixture (you should have about 30 pieces). Once your potatoes are all rolled they can be refrigerated, covered, for up to 2 days. For the dipping sauce, puree up the roasted red peppers in a food processor or blender. Pour the pepper puree into a medium-size bowl then add the yogurt, buttermilk, garlic, herbs, lemon juice, hot sauce, salt and freshly ground black pepper. Stir to combine. (Since the dip only gets better as it sits, you can make it up to 3 days in advance and store it in the fridge. Just be sure to take it out a few minutes before serving to take the chill off.) In a medium-size pot over medium-high heat, add enough canola oil to go two inches up the side of the pot. Let the oil heat up to 375�F -- when you put a ball in, it should sizzle but not get dark right away. Fry the potato balls a few at a time, making sure not to crowd the pot. Once they are golden brown on all sides, remove with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. Repeat until all the potato balls are fried. (If you aren't serving them right away or are bringing them somewhere, pack them up gently or place them on a baking sheet. Right before serving, place them in a 400�F oven, uncovered, for about 5 minutes or until they are heated through and crisp.)

Let's make this a SUPER BOWL recipe thread, eh? I served this couple times with blue chips I buy from World Market. CrockPot Cream Cheese Sausage and Rotel Dip - 8 oz cream cheese - 1 can tomatoes and green chies (aka Rotel), drained - 1 lb breakfast sausage, browned and drained Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and add it. Cover and cook on low for about 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.