Spaghetti with marinara sauce

Charissa Larson is a long-term substitute instructor of family and consumer science (FACS) at Princeton High School this year. Her husband Jared Larson also teaches there, his subject is English.

Charissa grew up in Minot, N.D., and Jared in Andover. The two met while attending North Dakota State University (NDSU). She studied apparel and textiles in retail merchandising the first two years because of her strong interest in the subject, but decided a degree in FACS education would be more practical. She says she plans to teach a class on fashion and sewing at PHS next trimester, where her knowledge on apparel and textiles will be useful.

Charissa says she liked growing up in Minot and noted that it has been changing rapidly in the past few years with the big oil shale drilling boom going on in North Dakota. ā€œA new hotel is going up every day, it seems,ā€ she said.

Charissa says she likes Princeton and feels welcomed by the teachers at school. Her interests include cooking, baking, exercise workouts, in-line skating and shopping. She says Jared also likes shopping, in-line skating, history and playing electric guitar.

 

SPAGHETTI WITH MARINARA SAUCE

1 1/2 tsp. olive oil

1 can diced and undrained tomatoes

1/2 tsp. sugar

7 oz. spaghetti noodles

2 thinly sliced cloves of garlic

1/8 tsp. or dash of crushed red pepper

3/4 tsp. dried oregano

1/2 tsp. salt

 

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned (about one minute). Reduce heat to medium low. Simmer, while crushing the tomatoes with the back of a wooden spoon, until sauce thickens slightly (about 20 minutes). Remove from heat. Cook the spaghetti noodles according to package directions. Drain.

Add sauce to noodles and serve.

Note: This recipe has been halved from the original recipe that served 4-6.

 

CHEESE Nā€™ HERB FRENCH BREAD

1/4 cup margarine or butter

1 1/2 tsp. parsley flakes

1/4 tsp. oregano

1/4 tsp. minced garlic

1/4 tsp. dill weed

1/2 or whole loaf of French bread

1/2 cup shredded cheese

 

Combine margarine or butter, herbs and garlic. With bread knife, cut bread loaf in half lengthwise. Spread herbed butter onto cut edges of bread. Place bread on large sheet of foil. Top bread with cheese. Heat oven to 350 degrees. Close foil, leaving it open at top. Bake until heated through and cheese is melted (15-20 minutes).

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