The Recipe

I bet you thought I was going to give the Baldwin Sisters' "recipe", didn't ya?

I feel it is only right I share this most wonderful recipe for Spaghetti and Meatballs with the blogworld. I've been making this recipe for about 20 years. It came to me by way of my late Aunt Pat, but, the credit of it's goodness goes to one Annie Giordano of Alexandria, LA. It takes a little time to make, but, it's absolutely fantastic.

I remember in the early days of marriage, I could make a pot of this and it would last us a few days. Now that the Smiff Kids have come and grown, this recipe here was cleaned out by us tonight. If you want to feed a bunch, you might oughta double the recipe.

I also have this recipe in a cookbook that Pat gave me when I got married. Some of my "specialty" recipes that people have always asked me for came from this cookbook-The Bishop's Bounty:Food From Heaven That Tastes Divine is in its third printing and benefits St. Mary's School in Alexandria. If you are a cookbook collector, you need to order this one. My copy is worn and has food splatters on many pages. I've used it a lot in 17 years.

Meatballs & Spaghetti

Sauce:
1 medium onion, chopped
3 cloves chopped garlic
2 Tablespoons Olive Oil
1 14 1/2 can of chopped tomatoes
3 cans of tomato sauce
2 Tablespoons Sugar
1 teaspoon sweet basil
Salt to taste
Pepper to taste
2 cups water

Saute onions and garlic in olive oil. When golden brown, add tomatoes and tomato sauce. Stir in sugar, basil, salt, pepper and water. If too thick, add more water. While sauce is cooking, make meatballs.

5 crackers soaked in water and drained
1 1/2 lbs beef
4 eggs
1 clove chopped garlic
1 Tablespoon chopped parsley
1/2 cup Parmesan Cheese
Salt and Pepper to taste
Squeeze water out of the crackers. To crackers, add ground meat, eggs, garlic parsley, and cheese; salt and pepper to taste. Roll into meatballs. Place on slightly greased cookie sheet and cook in oven until brown. Then add meatballs to sauce and simmer for at least 4 hours on medium heat.