Josh Haley

Spaghetti

Tossed Salad

Butter Dips

Cream Cheese Pie

Milk

Spaghetti

1 lbs ground beef

1 tablespoons olive oil

1/2 medium onion, chopped

1 cloves garlic, minced

1/2 teaspoon oregano

1/2 teaspoon dried basil

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

2 can tomato sauce

4 oz. mushrooms

parmesan cheese, freshly grated as garnish

Brown the ground beef, onion and garlic and mushrooms in olive oil.  Add oregano, basil, Italian Seasoning, and salt.  Add tomato sauce. Stir well and bring to a simmer over medium heat. Cover and simmer for 1/2 hour.

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.