CONTEST MAIN DISHES: "More"

Three versions of the same "MORE" recipe, which illustrates how recipes evolve and how you can develop your own version of a recipe.

"MORE" the original 1933 "Depression Era" version
Courtesy of BumbleBeeBoogie

1 package (8-ounces) noodles or spaghetti
1 pound ground beef
1/4 pound ground sausage (optional)
1 onion
1 garlic clove
1 tablespoon butter
1 can corn
1 can peas
1 can tomatoes or tomato sauce, or both
1 can ripe olives
1/2 pound cheddar cheese, grated

Cook the noodles in boiling salted water. Brown the meat, onion and garlic in butter. Mix all ingredients together, including half of the cheese. Sprinkle the remaining cheese on top. Bake in a 350 degree oven for 40 minutes.
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"MORE" the 1949 Sunset Cookbook version
Courtesy of BumbleBeeBoogie

1 pound ground beef
1/4 pound salt port
1 tablespoon margarine
1 small onion, minced
1-1/2 cups broken, uncooked spaghetti
1 No. 2-1/2 can tomatoes (about 3-1/3 cups)
1 No. 2 can peas
1 small can chopped pimientos
1 small can chopped ripe olives
1/2 pound American cheese, grated

Have the butcher grind the beef and salt pork together (Newspaper Editor's 1995 Note: This could be done in a food processor.)

Melt the margarine in a large skillet, add the onion and cook until brown. Add the meat and cook until brown.

Cook the spaghetti according to package directions until tender; drain. Add to the meat mixture along with the tomatoes, peas and half the pimentos, olives and cheese. Pour into a greased casserole and sprinkle the remaining pimientos, olives and cheese on top.

Bake in a 400 degree over for 20 minutes, until cheese is melted. Serves 6 to 8.
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"MORE"
BumbleBeeBoogie's 2000 version, an original recipe

1 pound of ground beef chuck
1/2 pound ground pork sausage
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 large red onion, coarsely chopped
2 garlic cloves, minced
2 cups broken, uncooked spaghetti
1 - 28-ounce can stewed tomatoes (chunky or sliced variety) including juice
1 - 16-ounce bag frozen petite peas, thawed
1 - 16-ounce bag frozen petite corn kernels (yellow or white) thawed
1 - 3.8-ounce can sliced black olives
1 small jar or can of pimientos (diced)
10 fresh small button mushrooms, cleaned and sliced whole
*1 tablespoon freshly snipped oregano (or 1/4 teaspoon ground)
*1 tablespoon freshly snipped marjoram (or 1/4 teaspoon ground)
*1 tablespoon freshly snipped thyme (or 1/4 teaspoon ground)
*1/4 teaspoon dried summer savory
*1/4 teaspoon dried ground rosemary
*1 tablespoon freshly snipped sage (or 1/4 teaspoon ground)
*1 small bunch chopped fresh basil leaves (or 1/4 teaspoon ground basil)
1/3 cup chopped flat Italian parsley
1/3 cup red wine
1/2 pound smoked Gouda cheese, grated (reserve 1/3 cup for topping)

•NOTE: If using all dried ground herbs, you may substitute 1-12 tablespoons ground spaghetti or Italian seasoning.

Cook the broken spaghetti to the "al dente" stage according to the package directions. Drain.

Combine the ground chuck and pork sausage meats by hand in a bowl, or in a food processor and pulse until blended, about 5 seconds.

In a large skilled, over medium heat, saute the meat with the salt and pepper, stirring to break into small chunks, until brown. Drain all but 1 tablespoon of the fat.

Add the chopped onion and cook until translucent; add the minced garlic, sliced mushrooms and chopped pimientos. Return the cooked meat to the pan, add the 1/3 cup red wine and mix with the onion mixture and saute for 3 minutes more.

Add the tomatoes and juice, peas, corn, olives and grated smoked Gouda cheese to the meat mixture and cook for 3 minutes to heat. Add and stir in all of the ground or fresh herbs (except the fresh basil leaves and parsley) to the meat mixture.
Add the fresh basil leaves and fresh chopped parsley to the meat mixture. Pour into a greased casserole dish with a lid. Sprinkle the remaining 1/3 cup of grated smoked Gouda cheese over the top of the mixture.

At this point, the casserole and contents may be refrigerated for later baking and serving.

Preheat the oven to 400 degrees F.

If unrefrigerated prior to baking, bake uncovered for 15 to 20 minutes, until the cheese is melted. If refrigerated prior to baking, bake covered for 15 minutes; remove the casserole lid and continue baking for 15 minutes more to brown the melted cheese.

Serves 8.