Column from October 22, 2009

An Italian meal can make an evening special

We sure had fun at the annual Old Hotel Art Gallery auction.

It’s been four years since I last attended and there were lots of new faces. It was great catching up, seeing old friends and meeting new folks.

Our city administrator did a great job, as usual, as the emcee. And the Bookers kept the floor alive during the auction.

There were door prizes and games, plus a great Italian buffet complete with wine and dessert.

What a super way to spend a Saturday evening in Othello!

I won a couple items at the silent auction – a photo collage picture frame that I will fill with some of my wildlife photos and a basket of kitchen items, which I plan to give to my sister for Christmas.

My mother never cared much for cooking. She was a great cook, she just didn’t like doing it.

But her four daughters all learned to cook and enjoy it.

So anything that has to do with the kitchen makes a nice gift for any of us.

The basket I bid on contains note pads, recipe cards, a pocket calendar, dish towels and a recipe box. I know my sister will enjoy using those items.

She’s always been praised for her excellent meals. Years ago, she put together a recipe book for us. That was in the days before computers, so it’s all type written.

Not long ago, I told her I still had it and she was surprised it’s survived this long! Well, of course, I do refer to it now and then because these are some great meal items.

There is no way I could go wrong mixing up one of her recipes. Here is one of her favorite Italian recipes.

Rotelle with creamy tomato meat sauce

1 pound spiral noodles

2 tablespoons margarine

1/2 cup diced onion

1 pound ground beef

2 cups heavy whipping cream

1/2 of a small can (6 ounces) tomato paste

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon ground nutmeg

1/4 cup chopped parsley

Parmesan cheese

Cook noodles as directed on package in boiling salted water.

Melt margarine in skillet; add onion and cook until soft. Add ground beef and cook until done.

Add whipping cream, tomato paste, salt, pepper and nutmeg and bring to a boil. Lower heat and simmer 3 or 4 minutes, stirring often, until cream sauce thickens and reduces slightly. Stir in parsley.

Drain noodles. Pour sauce over noodles. Serve cheese separately.