Not from today's emails but from the past. I am trying to clean up and clean out a few older aol files.

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Meaty Spaghetti Sauce

2 pounds lean ground beef

2 pounds ground pork or veal

1 pound Italian sausage, casings removed

2 large onions, chopped

2 medium sized green pepper, chopped

5 cloves garlic, minced

2 cans (28 oz each) whole tomatoes, undrained and chopped

2 cans (6 oz each) tomato paste

2 cups Burgundy or other dry red wine

2 cups water

1 cup chopped fresh parsley

3 bay leaves

1 1/2 t. salt

2 t. dried whole oregano

2 t. dried whole basil, crushed

2 t. brown sugar

Hot cooked spaghetti

Grated Parmesan cheese

Combine first 6 ingredients in a stockpot. Cook over medium high heat until

meat is browned, stirring to crumble meat. Drain well. Stir in tomatoes and

next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours,

stirring occasionally. Remove bay leaves. Serve over hot spaghetti. Sprinkle

with Parmesan cheese. Makes about 16 cups.

To Store: Refrigerate remaining spaghetti sauce in tightly covered container

up to 1 week. Freeze remaining sauce in desired amounts in labeled airtight

container up to 3 months.

Notes: I make this to use in my lasagna. It's a great recipe, but I'm a

purist. I don't include the green peppers when I make this sauce. It makes a

boatload, so I freeze a lot of it. Be sure to use a very big pot to make

this in. There's a lot of it!

Source: My Old Recipes and The Complete Do Ahead Cookbook

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Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally

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John's Red Velvet Cake

VJ weekly

Enjoy, Sugar
===============
Cake:
    2 cups sugar
    1/2 pound (2 sticks) butter, at room temperature
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 tablespoon vinegar

Icing:
    1 (8-ounce) package cream cheese
    1 stick butter, softened
    1 cup melted marshmallows
    1 (1-pound) box confectioners' sugar
    1 cup shredded coconut
    1 cup chopped pecans

Preheat oven to 350F. In a mixing bowl, cream the sugar and butter,
beat until light and fluffy. Add the eggs one at a time and mix well
after each addition. Mix cocoa and food coloring together and then
add to sugar mixture; mix well. Sift together flour and salt. Add
flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla. In a small bowl, combine baking soda and vinegar
and add to mixture. Pour batter into 3 (8-inch) round greased and
floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
into the center comes out clean. Remove from heat and cool completely
before frosting.

For The Icing: Blend cream cheese and butter together in a mixing
bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake.

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Gorilla Bread

VJ weekly

N joy

Sugar
=============
    1/2 cup granulated sugar
    3 teaspoons cinnamon
    1/2 cup (1 stick) butter
    1 cup packed brown sugar
    1 (8-ounce) package cream cheese
    2 (12-ounce) cans refrigerated biscuits (10 count)
    1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350F. Spray a bundt pan with nonstick cooking
spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the
butter and brown sugar over low heat, stirring well; set aside. Cut
the cream cheese into 20 equal cubes. Press the biscuits out with
your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit, wrapping
and sealing the dough around the cream cheese. Sprinkle 1/2 cup of
the nuts into the bottom of the bundt pan. Place half of the prepared
biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the
melted butter mixture over the biscuits, and sprinkle on 1/2 cup of
nuts. Layer the remaining biscuits on top, sprinkle with the remaining
cinnamon sugar, pour the remaining butter mixture over the biscuits,
and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes.
Remove from the oven and cool for 5 minutes. Place a plate on top and
invert.

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http://allrecipes.com/Recipe/Gingerbread-Latte/detail.aspx

Gingerbread Latte

By: THEARIZONA BULEYS

"If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite."

Ingredients

2 fluid ounces espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder

Directions

In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Footnotes

Cook's Note:
Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. You can also order it from several online sources.