Spaghetti

Ingredients:

1 - 1 1/4 lbs. of ground beef
13 oz. of linguica
1/2 Onion chopped
2 tbsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper
15 oz. can of tomato sauce
14.5 oz. can of diced tomatoes
1 - 1 lb. 10oz. jar of your choice of flavored Ragu Sauce
Spaghetti noodles - Cook noodles at anytime during preparation.

Directions:

Cook hamburger, 1/2 chopped onion, salt, pepper in big pot until meat is browned. Boil sliced linguica in water until cooked. Drain oil and water from linguica. Drain Hamburger mixture. Pour linguica, tomato sauce, diced tomatoes, Ragu Sauce, onion powder, garlic powder and Italian Seasoning into hamburger mixture. Cook until hot and then pour over cooked noodles.
1/4 tsp onion powder
1/4 tsp garlic powder

Stuffed Bell Pepper

Ingredients:

1 - 6.8 oz. box of Rice-a-Roni Spanish Rice

2 cups hot water

5 bell peppers

19 oz. Italian sausage

1 cup Monterey Jack Cheese

10 oz. can Rotel diced tomatoes and peppers (drained)

8 oz. can tomato sauce

2 tbsp butter

Directions:

1. Cut away stem of each bell pepper and clean the inside of the seeds.

2. Preheat oven to 350 degrees.

3. In a large skillet, crumble and cook Italian Sausage until browned.  Drain liquids and remove sausage to a paper towel.  In the same pan, melt butter and then place rice in pan and brown.  Add 2 cups of water to rice and bring to a boil.  Add spice packet and stir and cook for 5 minutes.  Add Rotel diced tomatoes and pepper, tomato sauce, and sausage and cover and cook on low heat for 10-15 minutes or until liquid has been absorbed by rice mixture.  Then mix 1/2 cup of the cheese into the rice and sausage mixture and heat until cheese is melted.  Fill each bell pepper with the rice and sausage mixture.  Place each stuffed bell pepper into a dish such as a casserole dish and cook on 350 degrees in oven for 20 minutes.  Remove dish from oven and add the rest of the cheese to the top of each stuffed bell pepper and cook for another 40 minutes.