Recipes by Barbara McNair: All-in-the-Pot Spaghetti; Collard Greens

Barbara McNair's All-in-the-Pot Spaghetti

For the meat balls:

1 1/2 pounds lean ground beef
2 tablespoons chopped chives
1/2 teaspoon oregano
2 tablespoons salad oil
2 tablespoons chopped parsley
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper

Mix together beef, chives, oregano, parsley, seasoned salt and pepper. With fingers, shape meatballs into 2-inch balls. Heat oil in large stock pot (or
Dutch oven). Brown meatballs in hot oil until lightly browned on all sides. Remove meatballs and set aside.

For sauce and pasta:

1 medium-sized green pepper, chopped
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, pressed
One (16-oz.) can tomatoes
1/4 teaspoon salt
One (6-oz.) can tomato paste
1/4 teaspoon seasoned salt
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
3 quarts boiling salted water (use 1 tablespoon salt)
8 ounces spaghetti (or shell macaroni)
Freshly grated Parmesan cheese

Add green pepper, celery, onion and garlic to same pot (or Dutch oven). Cook, stirring occasionally, until vegetables are limp. Add undrained tomatoes, tomato paste, seasoned salt, basil, oregano, crushed red pepper and black pepper; mix well. Bring to a boil; add meatballs. Cover and simmer slowly about 45 minutes, stirring occasionally. Meanwhile cook spaghetti (or macaroni) in boiling salted water until tender. Drain in colander. To serve, put spaghetti (or macaroni) in deep heated bowl. Pour sauce and meatballs over spaghetti (or macaroni). Toss lightly to mix. Serve with Parmesan cheese. Makes a delicious late night offering with tossed green salad and garlic bread. Serves 4.

Barbara McNair's Collard Greens

3 large smoked ham hocks
2 medium onions, chopped
1 quart water
3 pounds fresh collard greens
3 tablespoons bacon fat
1 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper to taste

Boil ham hocks and onions in water 1 1/2 hours. Wash greens carefully, break off stems, discard. Chop greens into small pieces, add to pot with ham hocks. Add more water if necessary (water should reach halfway up side of pot). Add bacon fat, salt, red pepper flakes and black pepper to taste. Cover and simmer 1 hour (or longer) until greens are tender. Makes a fabulous accompaniment to roast turkey. Serves 4-6.