Well I guess I also will post

Recipes!  That's right everyone.  I can.. COOK.  Well what do you expect, I'm a woman my place is in the kitchen, but I figure I'll share my wealth of cooking knowledge with you people out there.

Tonight I cooked Vegetable Fusili with meat sauce and home baked garlic bread.

For the Fusili:

1 Box of Catelli Bistro Vegetable Fuslili Cooked/drain

the SAUCE:

1lb ground beef
1/2 a big white onion.
2tbsp margerine
1-2tbsp Clubhouse Italiano seasoning
3tbsp Montreal Steak Spice
a whole bunch (like 5 cloves) Minced Garlic
2tbsp Oregano
2tbsp Marjoram
2tbsp Basil
Step 1:  Finely chop the half an onion, place in big skillet with the margarine and italiano seasoning.  Turn on Med High heat, cover and let cook for about 5 minutes or so

Step 2: Push onions off to the side,  put in ground beef and mush it up so it is into little bitty pieces.  Cover and steam the beef/Onions

Step 3:  Mix up the beef with half the garlic and the steak spice...then push it all off to the side and make a well and let all the juices evaporate

Step 4:  Add the can of tomato sauce, and the rest of the spices.  stir, cover and simmer while the pasta cooks.

Step 5: Mix the pasta in with the beef sauce after it's all drained

OK THE BREAD:  (you really should make the bread before starting the pasta, or a little before...not too much...like try to time it as in, we usually eat at 5 so I start the bread at 3.

2 Cups Flour
1 packet of Rapid rise yeast
a few shakes of salt
a tsp of sugar
WARM (not hot, but not cold, like bath temperature warm) water. to make a dough.

Mix in the yeast with a little water and sugar in a small dish and put aside
Put the flour and the rest of the sugar and the salt in a big bowl.  Add the water little bit at a time, stirring, and the yeast, after it's all frothy and bubbly...Mix well,  it's hard to give an approx of how much water to use, just ad a little at a time until when you stir it, it pulls away from the side of the bowl and makes a lump of dough.
Then Knead the dough for a few minutes.  It should be kinda springy/smooth to the touch.
let rise covered with a towel till it's double in size.
Then punch it down (this part's fun) and shape it into whatever shape loaf you want...put on a sheet, let raise for 20min.  Bake at 400deg for about 20+ minutes or so.  you can tell it's done when you pick it up, tap it on the bottom and it sounds hollow.  USE OVEN MITTS...or you'll burn yourself.

Garlic butter..minced garlic, parsley, butter, garlic powder, all mixed together.

And there you go.  Noms...this is a good bit of copy pasta.  Heh COPY MAH PASTA