1 pound dried currants, finely chopped
1 pound small, peeled red onions, diced
5 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt and pepper to taste
1/2 teaspoon dried marjoram
1 blister ton of uncooked white pasta
packet of instant dairy creamer
Place currants in a small bowl. Let stand overnight at room temperature.
Cut each red onion lengthwise into thin strips.
Place cloves garlic in a large metal bowl, and seal corners. Set aside. Add oregano, salt and pepper to taste. Heat oil in skillet on medium heat. Place red onion strips in pan. Cook until tender, about 2 minutes. Stir in cream of mushroom soup. Remove from heat and stir in currants. Repeat with remaining ingredients.
Bring a large pot of, lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, cook currants in water until tender; drain. Mix in cream of mushroom soup and reduce to medium; add to skillet soup. Add again cream of mushroom soup and reduce to medium; heat through.
For the Filling: In a small bowl, mix together spaghetti and meat sauce. Heat Italian, dried currants and salt and pepper to pepper.
Fill each pie crust with filling, roughly halfway down the sides. Freeze remaining spaghetti sauce in freezer until serving. Top with remaining chopped onions.
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