Disneyland spaghetti, two desserts

Mom made spaghetti for lunch the other day and it sure was good.

She’s been using the same recipe for years but until that day I had no idea the spaghetti sauce recipe was from Disneyland of all places.

One ingredient I was surprised to see is chili powder. There’s only a little bit so it doesn’t overpower anything. I guess it just give it a little kick.

Disneyland Spaghetti Sauce

2 tbsp. olive oil

1 lb. ground beef

3/4 cup chopped onion

1 clove mince garlic

28-oz) can whole tomatoes

6-oz. can tomato paste

2 bay leaves

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. chili powder

2 tbsp. chopped parsley

2 tbsp. melted butter

Heat oil and add beef, onions and garlic. Cook over high heat, stirring until meat browns. Add tomatoes, paste, bay leaves, basil, salt and chili powder. Cover and simmer 30 min. Taste to adjust seasonings. Stir in parsley and melted butter.

I found what sounds like an easy recipe for dewberry cobbler. I see a bunch of them getting ripe when I walk the dogs. Sure would be good with some vanilla ice cream.

Easy Dewberry Cobbler

1-1/2 cups flour

1-1/2 cups sugar

1 tsp. salt

1 cup milk

2 tsp. baking powder

1 stick butter

3-5 cups dewberries

Melt butter in 9"x13" pan. Mix together the first 5 ingredients. Pour half the batter in the pan. Put in dewberries. Add the rest of the batter on top. Bake at 325 degrees for about 1 hour.

And this next dessert just sounds and looks like summer on a plate. Kind of like lemon squares with the addition of strawberries.

The first time I made this recipe it was suggested that you dust them with powdered sugar, but I do have to say that they were much prettier without it and I won’t do that again.

The contrast between the yellow lemon batter and the strawberries is very nice.

Strawberry Lemonade Bars

1/2 cup unsalted butter, melted 1/4 cup granulated sugar

1/4 cup granulated sugar

1-1/2 cups flour

Pinch salt

3 large eggs

1/4 cup sour cream

1 cup granulated sugar

2 tablespoons flour

1/2 cup lemon juice 1 tablespoon lemon zest

1 tablespoon lemon zest

2 cups strawberries quartered

Mix the butter, sugar, flour and salt. Press the mixture into the bottom of a greased, optionally foil or parchment paper lined, 8 or 9 inch square baking pan.

Mix the eggs, sour cream, sugar, flour, lemon juice and lemon zest. Fold in the strawberries and pour into the pan on top of the crust.

Bake in a preheated 350 oven until the mixture sets and is just a little jiggly when the pan is lightly shaken, about 30 minutes. Remove from the oven and let cool completely before transferring to the fridge to chill before slicing.