MARCH 6, 2007

Hi Judy,
 
Nice talking with you.  Would like to make a comment about the first measurements for this recipe - for the Brooks, it says 2 bottles (small size), and I'm not sure what the small size was at that time.  I will send this as the original reads and then add my measurements for the bottle sizes.  They may not be perfect, but has always turned out fine for me!!!!   Also, included are my stories!!
 
Brooks Spaghetti Sauce and Meatballs -  W. Gray & W. Dare
  1 lb. ground beef
  1 onion chopped
  1/2 cup bread crumbs
  1 tsp. salt (I don't use this)
  Mix together, make into balls, brown, and drain.

SAUCE--
  2 bottles Brooks Tangy Catsup - (small size)
  1-1/2 onions chopped (dry minced may be used)
  1 pod of garlic (minced) or a little garlic powder
  1 tablespoon worcestershire sauce
  1 tablespoon vinegar - I use white distilled vinegar
  2 tablespoons sugar
  Dash of salt (I don't use this)
  Mix and simmer with meatballs for 45 min.  Serve over hot spaghetti.
 
Sauce for 20 oz. size -
  1 bottle of Brooks Tangy Ketchup
  chopped onion and garlic to taste
  1 tablespoon plus 2 tsp. of worcestershire sauce
  1 tablespoon plus 2 tsp. of vinegar
  3 tablespoons sugar
 
Sauce for 28 oz. size - 
  1 bottle of Brooks Tangy Ketchup
  chopped onion and garlic to taste
  Measure vinegar and worcestershire sauce SEPARATELY  - just under the 2 oz. mark on a measuring cup- would be a "scant" 1/4 cup
  6 tablespoons sugar
 
Sauce for 32 oz. size -
  1 bottle of Brooks Tangy Ketchup
  chopped onion and garlic to taste
  1/4 cup worcestershire sauce
  1/4 cup vinegar
  9 tablespoons sugar

Double or triple these recipes if using 2 or more bottles. Also, any amount of ingredients can be used for the meatballs, depending on the quantity you need. I usually make at least a double "batch" with meatballs included, and this freezes very well -   Enjoy!!!
 

Stories------
 
Thirty or so years ago, a town in Central Wisconsin didn't have a variety of grocery stores, and we couldn't buy Brooks Catsup.  Our source was always from our southern Indiana hometown!!!  One afternoon, my friend called me in a panic, as she was having some people in for dinner who had never been to her home before, and she said she was planning to have Brooks spaghetti, but much to her dismay, she found that she didn't have the catsup and wondered if I had some.  Unfortunately, I didn't have any, but suggested she call a very small IGA store in an even smaller town near-by, and they DID have it!!  She called later very relieved because she said that was the only "company" meal she could depend on! She knew it would always be good!!!
 
Story 2-
My children always liked spaghetti, especially if it was Brooks!!!!
When I would tell them we were having spaghetti for dinner, their question would be - "is it the GOOD kind?" meaning is it BROOKS?!!!!!!!!!   To this day, they both still make it themselves and have been in an area to have access to purchase the "precious stuff!" :) 
 
There have been times I have asked "Santa" for Brooks ketchup for Christmas!!! :)
 
Hope all of you who are involved in this Brooks "Fan Club" will enjoy this recipe as much as we have!!!

Cheerio, Wendy Gray