Mama Lee’s Free Recipes

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GUACAMOLE

Ingredients:

6 ripe avocadoes, peeled and seeded (keep one pit for the bowl, as this preserves the freshness of the dip)

2 Roma tomatoes

½ red onion

1 lime

1 bunch of cilantro

¼ tsp. salt

Cumin to taste

Chili Powder to taste (optional)

Tony Chachere’s Creole Seasoning to taste (optional)

Directions:

• Cut avocadoes in half and use a spoon to remove the pit and peel
• Place avocado in a large bowl and place on pit from the avocado in the bowl
• Dice tomatoes and onion and add to bowl
• Cut lime in half and squeeze the juice from each half into the bowl
• Finely chop cilantro and add to bowl
• Add salt, cumin, chili powder and Tony Chachere’s to taste
• May add a few shakes of Tabasco sauce to make it more spicy
• Using a large spoon, fold the contents of the bowl together until fully mixed, preserving the “chunkiness” of the dip

Submitted by:

Steve Lee

Gallatin, TN

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The following recipes were submitted by:

Linda Curdy

Hamilton, Montana

BAKED BEANS

Ingredients:

½ lb bacon

1 large onion (1 cup) diced

½ cup molasses

¼ cup brown sugar

2 to 3 tsp. prepared mustard

about 4 tsp. Worcestershire sauce

4 cans pork-n-beans

Directions:

• Preheat over to 350°
• Crisp bacon and break into small pieces. 
• Sauté onions in bacon grease. 
• Stir all ingredients together and place in a casserole dish. 
• Bake uncovered for 1 to 2 hours in a 350° oven.

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SPAGHETTI SAUCE

Ingredients:

½ lb. hamburger

½ lb. Johnsonville Italian Sausage

1 cup chopped onion (one large)

¼ chopped green pepper

2 cloves garlic minced

mushrooms sliced

1 – 14 ½ oz. can chopped tomatoes

1 – 14 ½ oz. can tomato sauce

1 – small can tomato puree

1 Tbsp. dried Italian seasoning

1 tsp. fennel seeds crushed

Directions:

• Brown meat with onions, green pepper, and garlic. 
• Add remaining ingredients and simmer for 1 to 2 hours.

For Lasagna – layer cooked noodles, cottage cheese, spaghetti sauce and cheese (shredded mozzarella and parmesan).