SLOSHED AUNTY RAGU SPAGHETTI SAUCE
1 Large Jar of Ragu Spaghetti Sauce with Mushrooms
1 (or 2) cloves of garlic
1 teaspoon of oregano
1/2 teaspoon of sweet basil
1 pinch of rosemary
1 drizzle of Olive Oil into pot.
Pour the jar of Ragu spaghetti sauce into a big pot (if you have room). Rinse out the jar with about half jar of water
and pour it into the pot. Add above mentioned herbs and garlic. Put it on simmer. In a skillet brown
1lb of ground beef (we like ground turkey instead). While cooking meat sprinkle it with garlic powder. Drain off
the grease and add meat to sauce then simmer 1 1/2 hours, stirring often to keep from sticking. Delicioso!
Choose your own pasta. We prefer De Boles organic spinach Spaghetti style pasta, made with
jerusalem artichoke flour.
SLICED BAKED PINEAPPLE
1 Whole Pineapple or pineapple rings (washed)
1 can frozen concentrate orange juice
1 can of cinnamon
Place pineapple rings on baking pan. Cover with water and frozen concentrate orange juice. Cover tops of
pineapple. Sprinkle with cinnamon and bake for 1 hour at 350 degrees. Delicious vegetarian desert (or put
something else in there you like) and let you imagination tip over.
SAILORS EZEKIEL GARLIC BREAD (Ezekiel Bread)
Here is your chance to try something different. This bread is made from an ancient biblical recipe. You buy
it at the health food store and keep it in the freezer. It is great to store on a sailboat “iced down.” We put celtic
sea salt on the bread, while it is still frozen. Then spread butter, onion, powder, garlic powder, and a few flakes of
sweet basil on it. Put in a toaster oven and tan it. We like it because it turns real crunchy when over toasted!
May all of your sailboat cooking be smooths ones!