Creamy Parmesan Spaghetti Sauce

This is my updated/changed/revamped version of the Spaghetti Sauce that I remember my Dad making (I'm sure Mom did too, but for some reason I only remember Dad making it.)  Anyway, I made a few changes and my boys (all three of them) beg for this sauce.  And as you can see in the picture - we put it over more then just Spaghetti.

1 lb Ground Beef

1 can (15 oz) Beef Broth

3 cups Tomato Sauce

1 pack Spaghetti Sauce Mix (I like Western Family)

1 cup Cream

1/2 cup Parmesan Cheese

Pepper

Onion Salt

Garlic Salt

Brown the Ground Beef.  Once it's nice and brown, pour in the Beef Broth and deglaze the pan.  Add the Tomato Sauce and Sauce Mix, and stir until the Mix is dissolved.  Add the Cream and the Parmesan Cheese and bring to a simmer.  Add Seasoning to taste.  Pour over desired Pasta and enjoy.

Beef Burgundy

Really easy to make, and really yummy. I love stroganoff type recipes and this one is yummy.

The original recipe called for red wine, which I've used in the recipe and I don't like the taste that it gives it. I just use beef broth instead. Really fast, only takes 5-10 minutes to throw together. We eat it over egg noodles and the boys (who have become picky eaters) devoured it!

Easy Beef Burgundy

1 1/2 lbs. beef round steak or beef stew meat cut into 1 inch pieces.

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup red wine

1 small onion chopped

1 can (4 oz) sliced mushrooms

1 package (1 oz) dry onion soup mix

1 Tablespoon minced garlic

Combine all ingredients in crock-pot, cover and cook on low for 6-8 hours or on high for 4.

Chicken Enchiladas

I believe this recipe is actually Heather's, but it's a regular at our house. The ranch dressing might sound a little funny, but it makes a huge difference in the final flavor.


1 lb. Chicken
Seasoning salt
Dill weed
Onion salt
Ranch dressing
Tortillas
1 can Enchilada sauce
1 can cream of mushroom soup
1 can milk

Cube and season chicken to taste with seasoning salt, dill weed and onion salt and cook in small amount of olive oil.  Warm tortillas in microwave to make them softer and less likely to break, then spread a small amount of ranch dressing on the tortilla. Fill tortilla with cheese, chicken and olives.  Combine Enchilada sauce, cream of mushroom soup and milk in saucepan and heat.  Pour over top of enchiladas.  Bake in oven at 350 degrees for 25-30 minutes.
I sometimes add beans, rice or whatever strikes my fancy while I'm cooking.
They may be really fattening, but what comfort food isn't?