I really don't like Spaghetti Sauce that not cooked to long. Reminds me of the way they did it in the Army. Heat the tomatoes and dump it over the Pasta. Why have a no cooked sauce when you can make a large batch , when you have the time and freeze it in portions, with meat. Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. Bon Appetite !!! Here is another: Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. The egg mixture makes a thin sauce. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU 

I agree with lindac, especially since it has raw eggs blended in. I make a similar sweet potato casserole, but I bake the yams and make the streusel topping a couple days in advance. Then all I do is whip it together on Thanksgiving day and bake it after I remove the turkey.

ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!

We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day.