Running Creek Spaghetti Sauce Recipes
RUNNING CREEK SPAGHETTI SAUCE
This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.
Provided by RogerOH
Categories Sauces
Time 3h30m
Yield 4 1/2 Quarts
Number Of Ingredients 17
Steps:
- In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
- Add oregano, marjoram, basil, rosemary and crushed red peppers.
- Saute a few minutes longer.
- Add tomatoe juice and bring to a boil.
- Reduce heat to low and add the brown sugar.
- Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
- Add the remaining ingredients.
- Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.
RUNNING CREEK BARBECUE SAUCE
This recipe was developed by my Father and Aunt in the late 60's for Dad's restaurant. Dad had people coming from surrounding counties to get his Barbecue Beef Sandwiches. Mix it with shredded beef or pork. Add it to your favorite baked bean recipe for a truly fantastic flavor. Any left over sauce can be frozen.
Provided by RogerOH
Categories Meat
Time 6h30m
Yield 2 1/2 Quarts
Number Of Ingredients 19
Steps:
- Mix all ingredients and simmer all day or until onions and peppers are tender stirring frequently.
- The longer the better.
Nutrition Facts : Calories 1515, Fat 5, SaturatedFat 0.8, Sodium 12099.8, Carbohydrate 367.3, Fiber 25.6, Sugar 310.8, Protein 21
RUNNING CREEK CONEY SAUCE #2
This is a scaled down version of Running Creek Coney Sauce #1. In some places, it does not jibe with the original. The scaled version is good, but everyone agrees it is not near as good as the original.
Provided by RogerOH
Categories Sauces
Time 3h10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and cook on low until done. About 3 hours.
Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 2.7, Cholesterol 30.8, Sodium 949.4, Carbohydrate 11.9, Fiber 0.9, Sugar 9.9, Protein 9.5
RUNNING CREEK CONEY SAUCE #1
This is another one of my Father's recipe that he developed for his restaurant in the mid 1960's. It makes a lot, but can be frozen for later use. I ussually cut the recipe in half with the same results flavor wise. The recipe makes around 7 quarts of sauce
Provided by RogerOH
Categories Sauces
Time 6h20m
Yield 7 Quarts
Number Of Ingredients 14
Steps:
- Mix all ingredients and cook over low heat for 6 hours. Stir frequenly.
- The longer you cook it, the darker and richer it becomes.
Nutrition Facts : Calories 2156.6, Fat 100.9, SaturatedFat 38.6, Cholesterol 440.6, Sodium 13613.8, Carbohydrate 182.8, Fiber 19.3, Sugar 135.9, Protein 139.2
RUNNING CREEK VENISON & RICE
Make and share this Running Creek Venison & Rice recipe from Food.com.
Provided by RogerOH
Categories Deer
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1/4 cup oil in skillet and brown meat on all sides.
- Remove meat from skillet to a large bowl.
- Add onions and peppers to skillet and saute.
- Add the to bowl with meat.
- Add water to pan and stir while bringing to a boil to gather the juices.
- Pour water into the bowl.
- Add tomatoes sauce and remaining ingredients to skillet and cook for 5-8 minutes.
- Do not boil.
- Add to bowl.
- Pour contents of the bowl into skillet and cook fo 5 min or until thoroughly heated stirring constantly.
- Serve over rice.
Nutrition Facts : Calories 300, Fat 12.9, SaturatedFat 2.6, Cholesterol 126.9, Sodium 278.4, Carbohydrate 9.5, Fiber 2.1, Sugar 4.7, Protein 35.6
GREEK SPAGHETTI
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Nutrition Facts :
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