Time at the park
Pa Lloyd is up north helping one of our sons so that leaves me in charge of Maggie, our adorable pup. Pa is her activity director; I’m her feeder and her cuddler! In the afternoon, Maggie starts fussing and barking and I realize this is the time she is taken on her car ride around the lake. She has a set schedule. For the last two days, I have taken her to Gomsrud Park. She had great fun exploring and sniffing out new territory. Today she chased a wind blown feather into the lake and got her feet wet. Three Canadian geese were sitting on the sand and upon seeing this frisky little dog, they high-tailed it into the water while scolding Maggie. The upside is that the excursion wears her out and she naps all evening not wanting to play tug of war or fetch so I can read in peace! I am grateful for the beautiful weather so we can enjoy the park. We both will be glad when the man of the house returns!
Today I am sharing one of my favorite recipes with you. It’s one my friend Sharon Hanson shared with me several years ago. Serve this with garlic toast and salad and you are all set! I like it ‘cause you don’t cook the spaghetti separately. It does need two hours to bake so you need to plan ahead. If your family doesn’t care for mushrooms or olives, omit them.
1 1/2 pounds hamburger
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced ripe olives
1 - 4oz. can sliced mushrooms, drained
8 oz. can tomato sauce
2 1/2 cups canned tomatoes
2 cups water
2 tsp salt, 1/2 tsp. pepper
1 tsp Worcestershire sauce
6 drops tabasco sauce
1 tsp dried oregano or Italian seasoning
4 oz. long spaghetti, broken
Brown hamburger, add onion and green pepper; cook 5 minutes. Add mushrooms, tomato sauce, salt and pepper, Worcestershire sauce, tabasco and oregano; then add water and tomatoes, bring to boil. Add broken, uncooked spaghetti; cover tightly and bake at 325 degrees for one hour. Uncover, stir and bake an additional hour. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.