SPOONS DIRECTIONS RECIPES

LEMON SAUCE (FOR BREAD PUDDING) RECIPE | MYRECIPES

Lemon Sauce (for Bread Pudding) Recipe | MyRecipes image

I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both!

Provided by BlessedOkie

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup white sugar
1 tablespoon corn starch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg (I prefer to exclude)
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon rind (I like more than 1 tsp)
1 lemon, juiced (I use a large one)

Steps:

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice.
Serve warm over bread pudding (recipe from Southern Living, January 1997).

SPAGHETTI WITH MEAT SAUCE RECIPE | MYRECIPES

Spaghetti with Meat Sauce Recipe | MyRecipes image

Homemade spaghetti sauce doesn't have to simmer all day on the stove to be good. Try our recipe for Spaghetti with Meat Sauce that has simple ingredients and is table-ready in an hour.

Provided by MyRecipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

12 ounces ground beef
8 ounces button mushrooms, finely chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 28-oz. can tomato puree
1 cup low-sodium beef broth
2 tablespoons Italian seasoning
1 bay leaf
Salt and pepper
12 ounces spaghetti

Steps:

Warm a large pan over medium-high heat. Add beef and cook, stirring and breaking it up, until beginning to brown, about 5 minutes. Drain off all but 1 Tbsp. of fat, if necessary. Add mushrooms, onion and garlic; sauté for 5 minutes. Stir in tomato puree, broth, Italian seasoning, bay leaf and 1/2 tsp. each salt and pepper. Bring to a boil, then reduce heat to lowest setting and simmer for 45 minutes, stirring often.
Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 10 minutes or as package label directs. Remove bay leaf from sauce and season with additional salt and pepper, if desired. Pour sauce over spaghetti, toss and serve.

Nutrition Facts : Calories 392 calories, CarbohydrateContent 55 g, CholesterolContent 47 mg, FatContent 7 g, FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 2 g, SodiumContent 344 mg

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I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both!
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