Spaghetti with Homemade Meat Sauce & Garlic, Cheese and Sausage Drop Biscuits

I was sitting around wondering what to prepare for dinner tonight and this is what I have decided on. I thought that I would share with all of you.

Garlic, cheese and drop biscuits ingredients:

1 cup flour

1/4 tsp. salt

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. garlic powder

1/4 cup vegetable shortening

1/4 cup milk

1/4 cup sour cream

1/4 cup shredded cheese

1/4 cup crumbled, cooked Italian sausage

Topping:

2 tbs. melted butter

1/8 tsp. garlic powder

1/8 tsp. parsley flakes

Combine flour, salt, baking powder, sugar and garlic powder in a bowl. Cut in the shortening to the flour mixture using a fork or pastry blender. Add milk, sour cream, cheese, and sausage, mixing well. Drop by large spoonfuls onto greased cookie sheet and bake for 10 to 15 minutes at 425 degrees. Remove from oven and brush with topping mixture while biscuits are still hot. You might also like to sprinkle a little shredded cheese on top as well, but this is optional.

___________________________________________________________________________________________________________________________
For the spaghetti and meat sauce you will need 1 - 12 oz. package of spaghetti, cooked according to the directions on the package.

Meat sauce ingredients:

2 26 oz. cans spaghetti sauce - any brand, any flavor

1 1/2 lb. ground beef

1 lb. Italian sausage(casing removed)

1 small container of sliced mushrooms

1 medium bell pepper, diced

2 medium onions, diced

2 tsp. Italian seasoning

2 tsp. garlic powder(or 1 tsp.fresh minced)

Crumble ground beef and Italian sausage into a large frying pan and cook over medium heat. About halfway through the cooking process add mushrooms, seasonings and 1/2 of the diced onions and 1/2 of the bell peppers. Continue cooking until the meat mixture is well done. Transfer the contents of your frying pan into a large stew pot. Add the 2 cans of spaghetti sauce and the remainder of onions and bell peppers to the meat mixture in the stew pot and simmer over low heat for about 45 minutes or until the onions are translucent. Be sure to stir contents often to avoid scorching.