Miscellaneous

Pasta Sauce

Summary

Yield
8 Servings
SourceAmy Erickson (1997)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 clv
garlic, minced
1
onion, large (chopped)
2 T
olive oil
1⁄2 c
parsley, fresh (chopped)
2 cn
Italian plum tomatoes (16 oz. cans)
1 cn
tomato paste (6 oz.)
1 cn
tomato sauce (8 oz.)
1⁄2 c
red wine
1 t
basil leaves
1 t
salt
1⁄2 t
pepper

Instructions

Sauté garlic and onion in the oil until soft, but not browned. Add all other ingredients. Stir and simmer, uncovered, for 20 to 30 minutes, or until thickened. 

Notes

Good as the sauce in recipes for manicotti, lasagne, etc. or simply poured over plain pasta. 

Peach Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

1⁄4 c
sugar
1
can peach halves (16-oz., well drained)
1⁄4 t
nutmeg

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Crystallized Popcorn

Summary

Yield
12 Servings
SourceMarion Shepherd (1973)
Prep time5 minutes
Cooking time20 minutes
Total time25 minutes

Ingredients

1 t
butter
3 T
water
1 c
sugar
1⁄4 t
salt

Instructions

Put into a big saucepan. Boil until it spins a thread. Remove from heat. Throw in 3 quarts popped corn (and a little food coloring if desired). Stir until it cools. Serve in a large bowl.

Food Network's Guacamole

Summary

Yield
2 Cups
SourcePeggy Greisberger (2002)
Prep time1 hour, 10 minutes
Cooking time
Total time1 hour, 10 minutes

Ingredients

4
avocados (ripe)
1
lime (juiced)
1⁄2
red onion (chopped)
1
garlic clove (minced)
1
tomato (diced)
2 T
cilantro, fresh (finely chopped)
1⁄4 t
chili powder
 
Salt and pepper to taste

Instructions

Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix. Refrigerate, covered with plastic wrap, for at least 1 hour before serving. Makes 1 1/2 cups. 

Sauce Parisienne

Summary

Yield
4 Servings
SourceSally Joyce (2003)
Prep time5 minutes
Cooking time20 minutes
Total time25 minutes

Ingredients

1⁄3 c
butter
1⁄2 c
flour (sifted)
2 3⁄4 c
chicken stock (or coffee cream)
1 t
salt

Instructions

In saucepan, melt butter. Add flour and gradually add chicken stock or cream. Mix well. Place over moderate heat and let come to simmering point. Add salt and gently cook 5 minutes.

Dried Cranberry Granola

Summary

Yield
9 Servings
SourceMary Ann Duffy (1995)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

3 c
old-fashioned rolled oats
1⁄2 c
wheat germ
1 c
sliced unblanched almonds
3⁄4 c
cashews (coarsely chopped)
1⁄2 c
flaked coconut
1⁄2 c
sunflower seed
1⁄2 c
sesame seed
1⁄3 c
vegetable oil
1⁄4 c
liquid honey
1⁄4 c
maple syrup
1⁄4 c
orange juice
1⁄2 t
salt
1⁄2 t
pumpkin pie spice or cinnamon
1 t
vanilla
1 c
dried cranberries
1⁄2 c
dried apricots
1⁄2 c
pitted dates (coarsely chopped)

Instructions

In large bowl, combine oats, wheat germ, almonds, cashews, coconut, sunflower seed and sesame seed; set aside. In small saucepan, combine oil, honey, maple syrup, orange juice, salt and pumpkin pie spice. Stir over medium-high heat until hot. Stir in vanilla. Pour over oat mixture; mix thoroughly. Spread mixture into greased baking sheet with rim. Bake at 325° for 15 to 30 minutes, or until golden, stirring frequently. Stir and let cool on baking sheet on wire rack. In large airtight container, combine oat mixture with cranberries, apricots and dates. (Can be stored for up to 1 week at room temperature or 2 weeks in the refrigerator.) Makes about 9 cups.

Pesto

Summary

Yield
3 Cups
SourceTerri McKeown (2002)
Prep time35 minutes
Cooking time
Total time35 minutes

Ingredients

3 c
basil leaves, fresh (packed)
2 clv
garlic
3⁄4 c
Parmesan cheese (grated)
1⁄2 c
olive oil
1⁄4 c
pine nuts

Instructions

Combine basil, garlic, Parmesan cheese, olive oil and pine nuts in the bowl of a food processor. Blend to a smooth paste. Let sit at room temperature for 30 minutes.

Summer Favorite: Slice a small loaf of crusty bread (such as Panera three seed). Spread with thin layer of pesto. Top with thinly sliced Roma tomatoes; sprinkle with shredded cheese such as mozzarella or asiago. Bake at 350° until melted, about 10 minutes. 

Creamy Egg Sauce

Summary

Yield
6 Servings
SourceHeather Phalen (1982)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

2
hard-boiled eggs
2 T
oleo
2 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 c
milk

Instructions

Shell and cut eggs into wedges. In saucepan over medium heat, melt oleo. Stir in flour, salt and pepper until well blended. Continue to cook 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Gently stir in hard-boiled eggs. Spoon over tuna cakes.

Recipe for Tuna Cakes available here.

Brandied Cranberries

Summary

Yield
1 Servings
SourceMrs. Bowser (1970)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 pk
cranberries
2 c
sugar
4 T
brandy

Instructions

Spread on cookie sheet and pour over 2 cups sugar. Put aluminum foil over tightly. Bake at 300° for 1 hour. Lift off foil. Sprinkle on 4 tablespoons brandy. Sprinkle lightly with sugar. An attractive holiday gift when stored in decorative containers.

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