Natalie Charelsworth

Spaghetti Sauce

1 lb. ground beef

1 medium onion

1 tsp. oregano

1 tsp. dried basil

1 tsp. salt

1 tsp. pepper

1 6 oz. can tomato paste

2 16 oz. cans tomato sauce

1 20 oz. can diced tomatoes

1 package spaghetti noodles

Roasted Asparagus

1 lb. asparagus spears

1-2 tsp. olive oil

lemon juice

ground pepper

garlic pepper

Vanilla Pudding

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt 

2 cups milk

2 egg yolks, slightly beaten

1 tablespoons butter

2 teaspoons vanilla

1. Mix sugar, cornstarch and salt in 2-quart saucepan.

2. Gradually stir in milk

3. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.

4. Gradually stir at least half of the hot mixture into egg yolks.

5. Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.

6. Stir in butter and vanilla

7. Pour into dessert dishes.  Cover and refrigerate.