BAKED HALIBUT WITH TOMATOES AND GARLIC SAUCE

From: HOST GFS DdH2

Submitted by: USSGERI

4 halibut fillets (about 6 oz. each)

5 T olive oil

2 medium size tomatoes, sliced 1/2" thick

1 can (6 oz) pitted ripe olives

1 clove garlic

Place fillets in a shallow baking pan. Brush with 1 T oil arrange tomatoes

over top. Bake 375° until fish is opaque in thickest part, 15-20 minutes

Place garlic and olives in blender and whirl until finely minced. Add

remaining 4 T oil in a thin steady stream; whirl until mixture forms a paste.

To serve spoon mixture evenly over each fillet.

--------------------------------------------

BANANA CREAM CREPES WITH RASPBERRY SAUCE

From: HOST GFS DdH2

BANANA CREAM CREPES WITH RASPBERRY SAUCE

Submitted by: USSGERI

Banana-Cream Crepes with Raspberry Sauce

From Village Mag

I've provided two crepe recipes -- one for chocolate and one for vanilla --

and each recipe makes two dozen 6-inch crepes. If you want to make both

kinds, double the filling and sauce recipes. The crepes can be made a couple

of weeks in advance, wrapped tightly in plastic, and frozen. The raspberry

sauce can also be made up to a week ahead and frozen.

Serving: Yields: 2 dozen

Chocolate Crêpes:

1 cup unsifted all-purpose flour

1/2 cup Dutch-processed cocoa powder

1/2 cup confectioners' sugar

1/4 teaspoon salt

4 large eggs

2 1/2 cups milk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Vanilla Crêpes (optional):

1 3/4 cups unsifted all-purpose flour

1/4 cup confectioners' sugar

1/4 teaspoon salt

4 large eggs

2 1/2 cups milk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Raspberry Sauce:

2 cups fresh or frozen red raspberries

1/3 cup granulated sugar

2 tablespoons brandy (optional)

Banana-Cream Filling:

2 cups heavy cream

1 3 ounce package cream cheese, softened

1/4 cup confectioners' sugar

6 very ripe bananas, mashed

1/4 teaspoon ground cinnamon

1. Prepare Chocolate Crepes: In a medium bowl, combine flour, cocoa powder,

confectioners' sugar, and salt. In another bowl, use a wire whisk to beat

eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to

thicken.

2. Prepare Vanilla Crepes (optional): In a medium bowl, combine flour,

confectioners' sugar, and salt. In another bowl, use a wire whisk to beat

eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to

thicken.

3. Heat a nonstick crepe pan or a heavy 8-inch skillet over medium heat;

spray with vegetable-oil cooking spray. Ladle a scant 1/4 cup batter into

skillet; tilt pan, covering bottom with batter and creating a 6-inch circle.

Cook crêpe until top has set and is lighter in color -- about 2 minutes.

Carefully turn and cook other side briefly. Transfer crepe to a sheet of

waxed paper. Repeat with remaining batter, stacking crepes between

sheets of waxed paper. Set aside until ready to serve or freeze.

4. Prepare Raspberry Sauce: In the bowl of a food processor fitted with

chopping blade, puree raspberries, granulated sugar, and brandy, if desired,

until smooth. Transfer mixture to a fine strainer set over the bowl of an

airtight container. Using the back of a spoon, press purée through strainer;

discard pulp and seeds. Cover and refrigerate until ready to use.

5. Prepare Banana-Cream Filling: Place heavy cream, cream cheese, and

confectioners' sugar in a medium bowl. Using an electric mixer on high speed,

beat until stiff peaks form. In another medium bowl, mix together bananas and

cinnamon. Fold 1 cup whipped cream into banana mixture, then fold banana

mixture into remaining whipped cream until well combined. If crêpes have been

frozen, bring to room temperature.

6. When ready to serve, warm crêpes in microwave and place 1/3 cup filling

into center of each crêpe. Fold both sides of crêpe toward the center,

covering filling. Place on plate and drizzle with Raspberry Sauce.

Nutrition information per Chocolate Crepe -- protein: 4 g; fat: 13 g;

carbohydrate: 21 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories:

204.

Nutrition information per Vanilla Crepe -- protein: 4 g; fat: 12 g;

carbohydrate: 22 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories:

210.

Calories: 210

Total Fat: 12.0 g

Saturated Fat: 0.0 g

Cholesterol: 69.0 mg

Sodium: 65 mg

Carbohydrates: 22 g

Fiber: 2.00 g

Protein: 4.0 g

----------------------------------

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

--------------------------------------------

Beef Brisket with Smokey BBQ Sauce

From: HOST GFS DdH2

BEEF BRISKET WITH SMOKEY BBQ SAUCE

Submitted by: USSGERI

Ingredients

1 2-3 lb. fresh beef brisket

1 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. celery seed

1/8 tsp. pepper

1/2 C. ketchup

1/2 C. chili sauce

1/4 C. packed brown sugar

2 T. vinegar

1/2 tsp. liquid smoke

2 T. Worchestershire sauce

1/2 tsp. dry mustard

Method

Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and

pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot.

For sauce combine ketchup, chili sauce, brown sugar, vinegar, Worchestershire

sauce, liquid smoke and dry mustard. Pour over brisket.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Remove meat from crockpot. Cut into thin slices across the grain. Skim fat

off juices in cooker; serve juices with meat.

Serves 6-8

358 calories

34 gm protein

22 gm carbohydrate

15 gm fat

104 gm cholesterol

676 mg sodium

596 mg potassium

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Beer Sauced Links

From: HOST GFS DdH2

BEER SAUCED LINKS

Submitted by: USSGERI

2 lbs fully cooked Polish sausage or frankfurters, cut into 1/2" pieces

1 c beer

1/4 c brown sugar

2 T cornstarch

1/4 c vinegar

1/4 c prepared mustard

1 T prepared horseradish

* * *

In skillet combine sausage and beer, Cover; simmer 10 minutes.

Combine sugar and cornstarch. Stir in vinegar, mustard, and horseradish.

Add to sausages; cook and stir till bubbly.

Turn into fondue pot; place over fondue burner.

Serve warm with wooden picks.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Bread Pudding With Special Sauce

From: Host GFS DarlaJo

Bread Pudding With Special Sauce

.

..

1 (10 oz.) loaf, stale French bread, broken in pieces

4 c. milk (or 1/2 milk, 1/2 cream)

1 c. sugar

4 tbsp. butter, melted (use double for richness)

3 eggs

2 tbsp. vanilla

1 c. raisins

1 c. chopped pecans

1 tsp. cinnamon

1 tsp. nutmeg

.

.

Combine all ingredients (mixture should be moist, but not soupy). Pour

into a buttered 9 x 9 inch baking dish. Place on middle rack of

non-preheated oven. Bake at 350 for about 1 hour and 15 minutes, or

until top is golden brown. Serve warm with sauce. Reheat in water bath

in oven. 20 servings.

HostGFSDarlaJo

Keyword: ROOTS

GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners

Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners

Keyword: ROOTS > Library > New File Uploads > New File Uploads

--------------------------------------------

CAJUN BREAD PUDDING WITH BOURBON SAUCE

From: HOST GFS DdH2

Bread Pudding with Bourbon Sauce

from Alva

Ingredients:

3-4 Slices white bread

1 tbsp vanilla

4 tbsp sugar

pinch salt

3 1/2 cups milk

1/2 stick butter

4 eggs, separated

raisins, optional

Break bread into oven proof dish (1 1/2 quart at least) Soften bread with

small amount of milk.

Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt.

Pour milk mixture over bread. Fold in raisins if used.

Cut butter into chunks and fold in.

Place dish in pan of water and bake at 300 degrees for 40-50 minutes or until

silver knife inserted comes out clean.

Make meringue adding 2 level tablespoons sugar to each egg white. Spread and

return to 350 degree oven until brown (browning in slow oven prevents

falling).

Serve Warm. (About 8 servings.)

Bourbon Sauce:

1/2 cup sugar

1/4 cup water

1/4 block butter

Cook until dissolved. Remove from heat, add bourbon to individual taste.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Chicken Breasts With Lemon And Caper Sauce

From: MemoriesR4ever

Chicken Breasts With Lemon And Caper Sauce

Servings: 4

4 boneless skinless chicken breast halves -- about 1 1/4 pounds

1/4 cup all-purpose white flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

SAUCE:

1/3 cup chopped shallots

1/3 cup dry white wine or fat-free chicken broth

1/4 cup lemon juice

3 tablespoons drained capers

To flour and cook chicken breasts, follow Basic Recipe.

Reduce heat to medium-low. Add shallots to the skillet and stir until they

are lightly browned, about 1 minute. Add wine, lemon juice and capers. Bring

the sauce to a simmer and cook about 3 minutes, or until it has reduced and

thickened slightly. Spoon the sauce over the chicken breasts.

Makes 4 servings.

--------------------------------------------

Chicken In Apricot Sauce

From: Host GFS DarlaJo

Chicken In Apricot Sauce

from SpeedRoots

Sauteed Chicken Breasts served in a Sweet Apricot Sauce with Red Bell

Peppers, Onions, and Apricot Pieces

4 each chicken breast, boneless, skinless, large

1/8 cup flour

1 1/2 tablespoons oil

1 1/2 tablespoons butter

1/2 each onions, small, diced

1/4 cup red bell peppers, diced

1 1/2 cups chicken broth

1 cup apricot nectar

1/2 cup apricots, dried, diced

salt and pepper, to taste

Wash and dry chicken. Gently pound to an even thickness. Lightly

dredge in flour. Heat butter and oil (can reduce quantity to reduce

fat content) in a large saute pan over medium-high heat and cook

chicken on both sides until golden brown, then remove from pan. Lower

heat and add onions and bell peppers and cook for 5 minutes. Add

chicken broth, apricot nectar, and dried apricots. Return chicken to

the pan and simmer, uncovered, approximately 20 minutes or until sauce

is slightly thickened. Season to taste with salt and pepper, then let

cool, place in containers and store in the freezer.

Re-heating instructions: Thaw in refrigerator the night before day of

consumption. Heat in microwave or saucepan on stove top, covered, at

a medium setting until chicken is heated throughout

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

Chicken Fingers With Dipping Sauce

From: MemoriesR4ever

Chicken Fingers With Dipping Sauce

*Just watch it with the crackers, not too many of these carb providers.

4 boneless skinless, chicken breasts

2 tbsps. plain lowfat yogurt

15 soda crackers, crushed (I used ritz crackers)

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/4 tsp. curry powder salt to taste

Dipping Sauce;

1/2 c. plain lowfat yogurt

2 tbsps. catsup

2 tbsps. celery, finely chopped

2 tsps. soy sauce

1/2 tsp. garlic, finely chopped (I used 1/4 tsp garlic powder)

1/4 tsp. ground black pepper

Trim visible fat from chicken; cut each breast into 6 even strips.

Coat chicken pieces with yogurt.

Combine cracker crumbs, thyme, marjoram and curry.

Roll chicken strips in crumbs.

Place chicken in single layer on cake rack set in baking pan.

Bake at 375 degrees for 25 minutes or until crumbs are lightly browned and

crisp. Remove from oven.

FOR DIPPING SAUCE: Combine yogurt, catsup, celery, soy sauce, garlic (if

desired) and pepper to taste.

Serve as dip for chicken fingers.

--------------------------------------------

Chocolate Sauce

From: TurnedOntoChrist

3/4 cups unsweetened cocoa

1/2 cup sugar

3/4 cup milk

2 tablespoons margarine

1 teaspoon vanilla

1/2 teaspoon cinnamon

Mix cocoa and sugar in small saucepan. Stir in milk; add margarine. Heat

over medium heat until boiling. Stir constantly. Reduce heat and simmer

until smooth and slightly thickened. Remove from heat. Stir in vanilla and

cinnamon. Serve warm.

--------------------------------------------

CRISPY CHICKEN WITH HONEY DIPPING SAUCE

From: HOST GFS DdH2

CRISPY CHICKEN WITH HONEY DIPPING SAUCE

Prep Time: 20 mins.

Skill: Learning Cook

Ready In: 34 mins.

Serves: 8

1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing

1/4 cup honey

2 Tbsp. Dijon mustard or Chinese hot mustard

2 Tbsp. peanut butter

4 boneless skinless chicken breast halves (about 1 1/4 lb.), cut into strips

1 1/2 cups finely crushed potato chips

MIX the dressing, honey, mustard, and peanut butter.

BRUSH chicken with 1/2 cup of the dressing mixture; coat with crushed chips.

Place on greased cookie sheet.

BAKE at 425°F for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes or

until lightly browned.

Serve with remaining dressing mixture as dipping sauce. Makes 8 servings.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

CROCKPOT CORNED BEEF WITH SMOKY BARBECUE SAUCE

From: HOST GFS DdH2

CROCKPOT CORNED BEEF WITH SMOKY BARBECUE SAUCE

I made this yesterday and my family really liked it. I substituted the chili

sauce with the below recipe and I also mixed the seasonings in with the sauce

instead of "rubbing" it on the corned beef. This was by accident. But it

turned out great!

Crockpot Corned Beef With Smoky Barbecue Sauce

Ingredients

2 to 2 1/2 lbs. corned beef brisket

1 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. celery seed

1/8 tsp. pepper

1/2 cup catsup

1/2 cup chili sauce

1/4 cup brown sugar (firmly packed)

2 Tbl. vinegar

2 Tbl. worcestershire sauce

1 1/2 tsp. liquid smoke

1/2 tsp. dry mustard

Directions

Trim fat from corned beef. Only if necessary, cut so it will fit in your

crockpot.

Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over

meat.

Place in a crockpot that holds 3 1/2 to 5 quarts.

For sauce combine catsup, chili sauce, brown sugar, vinegar, worcestershire

sauce, liquid smoke, and dry mustard.

Pour over corned beef. Cover; cook on LOW for 8 to 10 hours.

Serving Suggestions

Remove meat from crockpot and cut it into thin slices across the grain. Serve

with juice over meat. Serves approx. 7

*I didn't have any chili sauce on hand. I used the following recipe to

substitute it with.

1/2 cup tomato sauce

1/8 cup brown sugar

1 Tab. vinegar

1/8 tsp. cinnamon

dash of cloves

dash of allspice

Measure out 1/2 cup and use it in place of the chili sauce.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Grandma Ash's Apple Pudding w/sauce

From: PlumbFun66

TRY THIS YOU WILL LOVE IT!!

APPLE PUDDING

1 3/4 C. sugar

1/2 C. shortening

2 eggs

6 big apples grated

2 C. flour

2 t. soda

1t. salt

1 t. nutmeg

1t. cinnamon

Combine and pour into greased pan. Bake at 350 degree oven for 55 minutes.

SAUCE

1/2 pkg. brown sugar

1/4 t. salt

3 C. water

Heat and add 2T. cornstarch

Cook until thickened. Pour over apple pudding and top with whipped cream.

(real whipped Whipping cream is best, of course. It just doesn't seem right

to use Cool Whip on Grandmas recipe)

--------------------------------------------

Green Sauce

From: DdHober

GREEN SAUCE

Ingredients:

4 avocados

1 16 oz. carton sour cream

1 can rotel tomatoes

1 Tbs. garlic powder

1 4 oz. can green chili peppers

2 tsp. salt

1 tsp. lemon juice

3 oz. cream cheese

Directions:

Blend all ingredients together and serve with Mexican Food or on the

Quesadillas.

DdHober

Civil War Resources

My BROWN Family Tree

Dees Recipe & Recipe Exchange

--------------------------------------------

HOLLANDAISE SAUCE

From: HOST GFS DdH2

Hollandaise Sauce (Full Proof)

A Copycat Recipe

Notes:

This is an easy way to make Hollandaise sauce. This also goes well with Eggs

Benedict, over asparagus, and much more.

Ingredients:

3 Egg Yolks (jumbo eggs, room temperature)

2 Tbs. Fresh Squeezed Lemon Juice (room temperature)

1/2 C. Butter (1 stick)

1/16 tsp. Cayenne Pepper (or to taste)

Dash of Salt

Blender

Preparation:

Melt butter in sauce pan. You want to bring it to a gentle boil. Turn heat

down but do not let butter cool.

Place egg yolks, cayenne pepper, and lemon juice in blender and whip for a

few seconds. Keep the lid on but remove the little clear lid in many blenders

its very helpful when pouring the hot butter in very slowly.

When the eggs have been blended add the heated butter very slowly and keep

whipping the egg mixture. If you think the remainder of the butter has cooled

slightly return to heated burner and bring the remainder of butter to a quick

boil. The hot butter will cook the egg yolks and the Hollandaise

Sauce should be slightly thick when completed.

Please note: the eggs are not hard cooked, if you are auto-immune compromised

you may not wish to eat this recipe. In some areas pasterized eggs are

available. Egg beaters and other egg substitutes will not work for this

recipe.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

homemade honey peach bar-be-que sauce/family secret

From: HILTLAWANA

my husband loves to bar-be-que and this is one of his favorite sauce

4 medium peaches,peeled, 2 tablespoons lemon juice, 2 tablespoons honey, 1/2

teaspoon cracked black pepper 1 to 2 teaspoons snipped fresh thyme, 1 grated

onion, 1 cup tomatoe ketchup ,1 teaspoon celery salt ,1 teaspoon mustard,2

tablespoon brown sugar, salt, red pepper,and

garlic powder to taste, 2 teaspoons hickory salt. cut up 3

peaches in bowl. combine peaches, lemon juice, honey, brown sugar,mustard,and

ketchup in blender container. blend until smooth.transfer blended mixture to

a saucepan.add grated onion celery salt, red pepper, garlic powder and

hickory salt. bring to a boil; reduce heat. simmer, uncovered, for about 15

minutes or until slightly thickened, stirring occasionally. chop remaining

peach finely. stir into sauce with thyme. brush sauce onto meat the last 15

minutes of barbequeing. heat remaining sauce until bubbly. serve with meat.

very good and tasty. my dad handed me this recipe and my husband just adores

this tasty sauce.enjoy.

--------------------------------------------

HOOTERS HOT WINGS AND SAUCE

From: HOST GFS DdH2

HOOTERS HOT WINGS AND SAUCE

Submitted by: USSGERI

SUPERBOWL FAVORITE! WITH SAUCE!

Ingredients:

4 1/2 LB - 5 LB. Chicken Wings

( cut into drumettes and flappers)

2 C. Whole Wheat Flour

1 C. All Purpose Flour

2 1/2 tsp. salt

1 tsp. Paprika

1/4 tsp. Cayenne Pepper

Hooters Hot Wing Sauce

Preparation:

In large mixing bowl mix flours, salt, paprika and cayenne pepper together,

blend well. Cut chicken wings into drumettes and flappers. Wash and drain

chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90

minutes.

When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in

hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil

and drain. When all wings have been fried,place in a large bowl. Add Hot

Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces

on a serving platter. Serve immediately and with lots of paper towels.

Hooters Special Dipping Sauce for Wings

Ingredients:

8 oz Tobasco Sauce

3 Tbsp. brown sugar

2 Tbsp. ketchup

Preparation:

Mix all three ingredients together in a small sauce pan. Simmer over medium

low heat for 10 minutes, stir frequently. When sauce has simmered and

completely blended pour in a small serving bowl and let cool before serving.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

--------------------------------------------

Hot Fudge Sauce

From: TurnedOntoChrist

Hot Fudge Sauce

6 tblspns margarine

2 cups powdered sugar

2/3 cups cocoa

1 cup undiluted evaporated milk

Melt margarine in saucepan. Add sugar and cocoa. Mix well. Add milk

gradually, beating until smooth. Bring to a boil over medium heat and cook,

stirring constantly about 4-5 minutes or until thick. Serve hot on ice cream

or store in refrigerator and reheat. Makes 2 cups of sauce. For thinner

sauce, add

2 tablespoons of hot water.

--------------------------------------------

Hunter's Sauce For 4

From: HOST GFS DdH2

HUNTER'S SAUCE FOR 4

from Julie

1 tsp. Butter

5 button mushrooms, sliced

1 Tbsp. minces red onion

1 ounce of white wine

1 tsp. fresh parsley

1/2 tsp. tarragon leaves

1 cup brown sauce

1/4 cup of prepared pasta sauce, like Ragu Chunky Style

3 Tbsp. diced tomato, Roma

Saute the mushrooms and onion in the butter for a couple minutes in a hot

skillet.

Add the wine and allow it to reduce a bit.

Add the parsley and tarragon and stir in until you get a blast of tarragon

fragrance in your nose.

Add the brown sauce and pasta sauce and heat to a boil.

Add the diced tomato and simmer for two minutes.

Serve over chicken, veal medallions, rabbit, grilled pork chops, or any game

bird.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Italian Tomato Sauce (meatballs)

From: HBattman

Spaghetti Pomodora

Italian Sauce and meatballs

Helen Battocletti (Conrad)

Amherst OH from Indiana

--------------------------------------------

Linguine with Red Pepper Sauce

From: HOST GFS DdH2

LINGUINE WITH RED PEPPER SAUCE

Submitted by: US GERI from Delicious Ways to Control Diabetes Cookbook

Makes 6 (1/2-cup) servings

" A fabulous red pepper sauce made with fresh basil and fresh red bell

peppers. This pureed sauce will amaze you with its simplicity and flavor.

Ingredients

Cooking spray

1 teaspoon olive oil

1 1/2 cups chopped sweet red pepper

1 clove garlic, crushed

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

6 ounces linguine, uncooked

Fresh basil sprigs (optional)

Directions

1 Coat a nonstick skillet with cooking spray; add oil. Place over medium heat

until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes,

stirring occasionally. Set aside, and cool slightly.

2 Place pepper mixture in container of an electric blender or food processor;

add chopped basil and next 3 ingredients. Cover and process until smooth,

stopping once to scrape down sides.

3 Cook pasta according to package directions, omitting salt and fat.

4 To serve, top pasta with pepper sauce. Garnish with basil sprigs, if

desired.

Per Serving:

Calories 117 Fat 1.5g (sat 0.2g) Protein 3.7g Carbohydrate 22.2g Fiber 1.7g

Cholesterol 0mg Sodium 51mg Exchanges: 1 Starch, 1 Vegetable

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

LINGUINE WITH RED PEPPER SAUCE

From: HOST GFS DdH2

Linguine with Red Pepper Sauce

from Delicious Ways to Control Diabetes Cookbook

Makes 6 (1/2-cup) servings

" A fabulous red pepper sauce made with fresh basil and fresh red bell

peppers. This pureed sauce will amaze you with its simplicity and flavor.

This diabetic recipe is a free preview of our Quick-Smart(tm) Diabetic recipe

collection. The complete Diabetic recipe collection is available by

subscription only. "

Ingredients

Cooking spray

1 teaspoon olive oil

1 1/2 cups chopped sweet red pepper

1 clove garlic, crushed

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

6 ounces linguine, uncooked

Fresh basil sprigs (optional)

Directions

1 Coat a nonstick skillet with cooking spray; add oil. Place over medium heat

until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes,

stirring occasionally. Set aside, and cool slightly.

2 Place pepper mixture in container of an electric blender or food processor;

add chopped basil and next 3 ingredients. Cover and process until smooth,

stopping once to scrape down sides.

3 Cook pasta according to package directions, omitting salt and fat.

4 To serve, top pasta with pepper sauce. Garnish with basil sprigs, if

desired.

Per Serving:

Calories 117

Fat 1.5g (sat 0.2g)

Protein 3.7g

Carbohydrate 22.2g

Fiber 1.7g

Cholesterol 0mg

Sodium 51mg Exchanges: 1 Starch, 1 Vegetable

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

MAC' S FABULOUS SPECIAL SAUCE

From: HOST GFS DdH2

MAC' S FABULOUS SPECIAL SAUCE

Submitted by: USSGERI

Mix togeher:

1 cup Miracle Whip

1/3 cup Orange colored French dressing (not red)

4 TB sweet pickle relish

1 TB sugar

dash of pepper

1 tsp dry minced onion

Spoon it on your burgers and enjoy!!

Makes two cups

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

MARIE'S MARINARA SAUCE AND MEATBALLS

From: HOST GFS DdH2

MARIE'S MARINARA SAUCE AND MEATBALLS

3 large cans of Italian whole plum tomatoes-place one can at a time in

blender & puree

(do not use crushed tomatoes as they tend to be bitter)

3 cloves whole garlic

one small can of tomato paste diluted with two cans of water

half small onion chopped

1 teaspoon dried oregano, fresh preferred if available

5 or 6 leaves of fresh basil, if available, if not substitute

1 teaspoon of dried basil

1 teaspoon of dried parsley flakes, if available use fresh, chop finely

approx. a handful of parsley

1/4 cup of olive oil, no substitutes, olive oil is key to sauce

salt & pepper to taste

pinch of red pepper flakes, optional

In pot large enough to hold sauce, saute garlic & onions in olive oil on low

flame-saute approx. 3 minutes.

Keep flame low so you do not burn garlic and onion. If garlic & onion burn,

it will give sauce a bitter taste.

Then add tomatoes, tomato paste & seasonings & meatballs (optional) and cook

on medium flame until sauce begins to bubble, then lower heat to a medium

simmer. Cook approx. 45 minutes or so. Taste sauce to adjust for

seasonings, more salt, etc. or to add more hot red pepper flakes if you like

sauce with a bite.

If you wish, you can fry up some meatballs to put into sauce. I generally

fry my meatballs first & then start to cook sauce. Add meatballs to sauce

after you add the tomatoes, tomato paste & seasonings.

If sauce & meatballs are left over, both freeze very well.

MEATBALLS

1 lb. chopped meat-mixture of beef/pork/veal make the best meatballs, but j

ust beef is okay too

1 clove of crushed garlic

1 teaspoon of dried parsley flakes

1/2 cup bread crumbs

1 whole egg

1/4 cup grated Romano or Parmesan cheese

(lots of cheese give meatballs great flavor so don't skimp on 1/4 cup)

salt and pepper to taste

1/2 cup of olive oil for frying

Place chopped meat & all ingredients in a bowl & mix well, Italians do it

with their hands, best tool. After mixing, roll out as many meatballs as you

can. Meatballs should be somewhat smaller than a tennis ball.

Heat the 1/2 cup of olive oil in frying pan and when it is hot, but not

smoking, put in meatballs and fry on both sides until brown. Cook on medium

heat. When meatballs finish frying, place them in the sauce. Taste sauce

while cooking to adjust if you need more salt, or if you would like more hot

red pepper flakes, in the event you like sauce with a bite.

Any questions or anything you don't understand, email me, I'll be glad to

help.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Meatballs in Barbecue Sauce

From: HOST GFS DdH2

Meatballs in Barbecue Sauce

Submitted by: DianeAbra

1/2 cup brown sugar

1 (8-oz) can tomato sauce

1/4 cup catsup

1/4 cup vinegar

juice from 1 lemon

1 1/2 tsp celery seed

1/2 onion (chopped fine)

1/2 tsp chili powder

1 Tbsp Worcestershire sauce

2 Tbsp Open Pit barbecue sauce

2 lbs hamburger

Heat together all but hamburger. Make small meatballs with the hamburger and

brown. Add meatballs to the sauce and simmer 1/2 hour. (These are best made

the day before and refrigerated in the sauce, then reheated just before

serving.)

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

--------------------------------------------

Meatballs in Barbecue Sauce

From: HOST GFS Hope

Meatballs in Barbecue Sauce

1/2 cup brown sugar

1 (8-oz) can tomato sauce

1/4 cup catsup

1/4 cup vinegar

juice from 1 lemon

1 1/2 tsp celery seed

1/2 onion (chopped fine)

1/2 tsp chili powder

1 Tbsp Worcestershire sauce

2 Tbsp Open Pit barbecue sauce

2 lbs hamburger

Heat together all but hamburger. Make small meatballs with the hamburger and

brown. Add meatballs to the sauce and simmer 1/2 hour. (These are best made

the day before and refrigerated in the sauce, then reheated just before

serving.)

HOST GFS Hope

Newsletter Team Member

Web Team Member

--------------------------------------------

MEATBALLS IN BARBECUE SAUCE (Like Win Schuler's)

From: HOST GFS DdH2

MEATBALLS IN BARBECUE SAUCE (Like Win Schuler's)

1 1/2 lb. ground round or chuck

1 envelope dry onion soup mix

1/4 c. undrained pickle relish

1/4 c. ketchup

1 1/2 t. soy sauce

1/2 t. A-1 steak sauce

1/2 t. Worcestershire sauce

1/4 t. garlic salt

1 1/2 T. grated Parmesan cheese

2 eggs, well beaten

3 T. dark molasses

1/2 c. wheat germ or quick oats

3 c. very dry toast crumbs

6 1/2 oz. canned Pet milk or coffee cream

In order listed combine all ingredients and knead as you would bread dough

til flavors have been well blended. Shape mixture into 1 inch balls and

arrange on lightly oiled baking sheet or in very large roasting pan (or use 4

nine inch layer cake pans).

Place balls in a preheated 450° oven to brown. Bake 8-10 minutes; cool 5

minutes and remove gently to a 6 quart kettle or into 2 or 3 smaller

casseroles sufficient to fill with meatballs 2/3's full and bake in barbecue

sauce.

BARBECUE SAUCE:

Combine 1 c. bottled Open Pit (or your favorite) barbecue sauce with 1 c.

strawberry jelly, 1/2 c. bottled chili sauce, 3 T. dark molasses, 1 (28 oz.)

can tomatoes (undrained), 3 c. tomato juice or 2 (10 oz.) cans Campbell's

beef broth. Add enough water to each casserole or kettle to completely

submerge meatballs.

Bake covered for 1 hour at 325°. Freeze unused meatballs in sauce in family

sized containers for another time.

Note: if you don't have the wheat germ use bread crumbs. Try adding finely

ground pecans or another beaten egg.

(serves 8)

Aug. '99

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

Mexican sauces

From: AChavez108

1 Bag of red chili pods or 3/4 cup chili powder.

Take seeds and stem off chili pods. Wash pods.

Place in blender with 1-2 cups of hot water and blend.

Place in deep frying pan or stock pot the following:

1/2 cup of oil

1/2 cup of flour

1 tablespoon garlic powder or 1 whole clove of garlic minced.

1/2 tablespoon oregano. (Optional)

1/2 teaspoon cummin powder (optional)

Salt to taste.

Brown Flour in oil as if making gravy. Pour blended Chili pods into flour

mixture and add spices. Let chili boil until thickened.

Fry corn tortillas just until soft, about 30 seconds. Dip tortillas in

chili and place on plate. If you are making rolled enchiladas then place

cheese, onions or meat in center of tortilla and roll. If you are making

stacked enchiladas then place cheese and onion on dipped tortilla as if

making a pizza. Stack dipped tortillas. Place in oven until cheese melts or

eat with a fried egg. I hope you enjoy this recipe. This is New Mexican

Style.

Achavez108@aol.com

--------------------------------------------

OLIVE GARDEN ALFREDO SAUCE

From: HOST GFS DdH2

Olive Garden Alfredo Sauce

from Copy Cat Recipes

1 pint of Heavy Cream

1 stick of butter

2 Tbs.. Cream Cheese

1/2 - 3/4 C. Parmesan cheese

1 tsp. Garlic powder

In pan, combine butter, heavy cream, and cream cheese.

Simmer this until all is melted, and mixed well.

Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on

low.

You may wish to season with a little salt and pepper.

Makes 4 servings

Source: My collection of recipes collected in 1996 off of old BBS Boards

under Public Domain Recipes

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE

From: HOST GFS DdH2

Passover Cheesecake With Strawberry Sauce

by: Kraft Foods

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready in: 3 Hours 20 Minutes

Ingredients

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)

6 tablespoons margarine, melted

4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup white sugar

4 eggs

2 tablespoons grated orange peel

1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained,

reserving 1/4 cup syrup (Kosher for Passover)

2 teaspoons orange juice

Directions

1 Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of

lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2 Beat cream cheese and sugar with electric mixer on medium speed until well

blended. Add eggs, 1 at a time, mixing well after each addition. Blend in

peel; pour over crust.

3 Bake for 50 to 60 minutes or until center is almost set. Loosen cake from

rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries

in blender or food processor container; cover. Blend until smooth. Strain.

Stir in reserved syrup and juice. Serve with cheesecake.

AR

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Pasta with Eggplant and Tomato Sauce

From: Host GFS DarlaJo

Pasta with Eggplant and Tomato Sauce

from SpeedRoots

.

2 lb. Eggplant

2 garlic cloves, finely chopped

1 cup plus 1 tbsp. extra-virgin olive oil

3 lb. plum tomatoes, chopped

1/4 cup finely chopped fresh basil

1 lb. spaghetti

1 cup freshly grated ricotta salata cheese or pecorino (2 1/2 oz.)

.

Cut eggplant lengthwise into 1/2-inch-thick slices and layer in a colander,

sprinkling each layer generously with salt. Let stand 1 hour. Cook garlic in

1 tbsp. oil in a 5 to 6 quart heavy saucepan over moderate hear until pale

golden.

.

Add tomatoes and simmer, stirring occasionally, until thickened, 30 to 40

minutes. Force mixture through food mill into a bowl. Return sauce to pan and

stir in basil and salt and pepper to taste.

.

Rinse eggplant and pat dry with paper towels. Heat remaining cup oil in a

large heavy skillet over moderately high heat until hot but not smoking,

then cook eggplant in 3 or 4 batches, turning once, until browned and

tender, 5 to 6 minutes. (If eggplant begins to brown too quickly, lower heat

to moderate.) Transfer to paper towels to drain. Cool and cut crosswise into

1/4 inch strips.

.

Cook pasta in a large pot of boiling salted water until al dente, then drain

well. Toss pasta with half of sauce, half of eggplant, and 3/4 cup cheese.

.

Serve pasta topped with remaining sauce, eggplant, and cheese.

--------------------------------------------

Poached Pears with Vanilla Sauce

From: HOST GFS DdH2

Poached Pears with Vanilla Sauce

3 cups water

2 Tbsp. pure vanilla extract

1 cup sugar

4 - 6 ripe pears, peeled, sliced in half and cored

Combine water, vanilla and sugar in a saucepan. Cook over medium heat

until sugar is dissolved. Add pears and simmer for 20 minutes.Remove fruit

and set it aside to cool. Heat syrup until it thickens slightly. Place fruit

in dessert bowls and pour syrup over top of fruit.

The Skinny: Hey, at least we didn't tell you to add whipped cream on top

of the syrup. Use your favorite sugar substitute.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

POACHED SALMON WITH ALFREDO SAUCE

From: HOST GFS DdH2

POACHED SALMON WITH ALFREDO SAUCE

Submitted by: USSGERI

Poached Salmon with Alfredo Sauce (Makes 2 servings)

Ingredients:

1 (10-oz.) package BUITONI refrigerated Alfredo Sauce, warmed

1/2 cup water

1/4 cup dry white wine or chicken broth

2 (6-oz.) salmon fillets or steaks

1 (9-oz.) package BUITONI refrigerated Linguine

2 tablespoons finely grated carrot, optional

1 tablespoon chopped fresh parsley, optional

1 tablespoon fresh dill, optional

BOIL water and wine in a large skillet; add salmon. Reduce heat to low;

cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes

easily when tested with a fork.

PREPARE pasta according to package directions. Toss pasta with carrot and

parsley; divide among plates. Top with salmon. Spoon sauce over each serving;

garnish with dill. Season with salt and ground black pepper.

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

--------------------------------------------

PORK CHOPS WITH OREGANO SAUCE

From: HOST GFS DdH2

Pork Chops with Oregano Wine Sauce

from VJJE Recipe Weekly

4 thick pork chops

1/4 cup olive oil

2 green peppers, sliced

1/2 lb. sliced mushrooms

2 teaspoons minced garlic

1 can diced tomatoes

1 can tomato sauce

1/2 cup white wine

2 teaspoons oregano

salt and pepper

Brown chops in oil for 10 minutes.

Add peppers and mushrooms, cook 5 minutes. Add garlic, tomatoes and tomato

sauce.

Stir and cook 3 minutes. Add wine and seasonings.

Cover and cook for 20-25 minutes.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

QUICK AND EASY BARBECUE SAUCE

From: HOST GFS DdH2

Quick and Easy Barbecue Sauce for Ribs and Pork Chops

from Annie

1 (14 oz.) bottle ketchup

1 c. brown sugar

1 tbsp. liquid smoke

1 tbsp. Worcestershire sauce

1 tbsp. garlic salt

1/2 tbsp. salt

1 tsp. pepper

5 dashes soy sauce

Mix above ingredients together. Good on pork chops on grill.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Raisin sauce for ham

From: GFA Terry

Found this, but haven't made it --

Ham with Raisin Sauce

1 half ham (5 - 6 lb.), fully cooked

2 qt. apple cider or juice

1 c. brown sugar

2 tsp. dry mustard

1 tsp. ground cinnamon

Cloves

Soak ham overnight in cider in large pan in refrigerator, skin side down.

Remove ham from pan and drain cider into medium sauce pan. Place ham on rack

in roasting pan and bake at 350 degrees for about 2 hours (20 minutes per

pound). Baste occasionally with cider. Remove ham from oven and strip off

skin, if necessary. Score ham. Mix brown sugar, mustard and cinnamon and

spread over ham. Stud ham with cloves. Return to oven and continue to bake

30

minutes at 350 degrees, basting occasionally with cider. Let set 20 minutes

before carving. Serve with Raisin Sauce.

RAISIN SAUCE:

2 c. cider, from ham

1/2 c. currants

1/4 tsp. cloves

1 tsp. cornstarch mixed with 1 tbsp.

cider

Simmer cider, currants and cloves in small sauce pan about 10 minutes. Stir

in cornstarch mixture and simmer, stirring until sauce thickens slightly,

about 3 to 5 minutes.

>Subject: Raisin sauce for ham

>Date: Sun, 26 December 1999 08:39 AM EST

>From: Yogis 5

>Message-id: <19991226083922.04542.00001739@ng-fn1.aol.com>

>

>I am looking for the recipe for the sauce used for ham in the military about

>30 years ago. It would be appriciated for any feedback, Thank you,

>

--------------------------------------------

recipe for vineager sauce

From: GFA Terry

I have a recipe for Chocolate Vinegar Cake. I know it is not exactly what you

wanted, but maybe it is close?

--GFA Terry

******

Chocolate Vinegar Cake

3 c. flour

1/2 c. cocoa

2 c. sugar

2 tsp. baking soda

2 tbsp. vinegar

2 tsp. vanilla

2/3 c. vegetable oil

2 c. tepid water

Mix dry ingredients in 13 x 9 x 1/2 inch ungreased pan. Make three (3)

depressions putting vinegar, vanilla and oil in, one per each hole. Pour

water over all. Mix. Bake 30 to 35 minutes at 350 degrees. Cool in pan.

Cut and serve.

--------------------------------------------

Red Clam Sauce

From: Host GFS DarlaJo

Red Clam Sauce

(Makes about 4 1/2 cups)

1/4 cup olive oil

2 garlic cloves, minced

2 cans (10 ounces each) baby clams, drained and liquid reserved

1 can (28 ounces) whole Italian tomatoes, drained and chopped

2 tablespoons chopped fresh parsley

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1/8 teaspoon black pepper

In a medium saucepan, heat the oil over medium-high heat. Add the garlic and

saute for 1 to 2 minutes, or until golden. Add the reserved clam juice, the

tomatoes, parsley, crushed red pepper, salt, and black pepper; bring to a

boil. Add the clams and return to a boil. Serve over your choice of warm

cooked pasta.

Note: This makes enough to cover about a pound of cooked pasta.

--------------------------------------------

SAUCES THAT MAY BE USED ON BREAD PUDDING

From: HOST GFS DdH2

SAUCES THAT MAY BE USED ON BREAD PUDDING

Submitted by: USSGERI

RUM FLAVORED SAUCE

1 cup water

1/2 cup margarine

2 teaspoons all-purpose flour

1/8 teaspoon salt

2 teaspoons vanilla extract

1/4 teaspoon butter flavored extract

2 teaspoons rum flavored extract

To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup

margarine. Bring to a boil. Mix 1 cup sugar, 2 tablespoons flour and 1/8

teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2

teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum

flavoring. Pour sauce over the cake and serve.

In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2

tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until

bubbling and thickened. Stir constantly to avoid scorching. Serve with bread

pudding.

~~~~~~~~~~~~

BROWN SUGAR SAUCE

1/2 cup unsalted butter

1 cup packed brown sugar

1/3 cup water

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

1 egg, beaten

Melt the unsalted butter in a saucepan over medium heat. Stir in the brown

sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for

about 2 minutes. Remove from heat, and whisk in the egg. Return to the

burner, and cook stirring constantly until thickened, about 1 minute. Serve

hot over the hot bread pudding.

~~~~~~~~~~~

LEMON SAUCE FOR BREAD PUDDING

1/2 cup white sugar

1/2 tablespoon cornstarch

1 cup hot water

2 tablespoons butter

3 tablespoons lemon juice

1 tablespoon lemon zest

-------

ANOTHER SAUCE FOR BREAD PUDDING

1 cup white sugar

1/2 cup butter

1/2 cup heavy cream

1 teaspoon vanilla extract

While pudding cools: In a large saucepan over medium heat, combine 1 cup

sugar, 1/2 cup butter, cream and 1 teaspoon vanilla. While stirring, bring to

a boil, then reduce heat to low and stir 3 minutes more. Spoon over bread

pudding while warm.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find complacency in the oddest places, that is when we find our

heart is content.

--------------------------------------------

Sea Bass Poached in Soy Sauce

From: Host GFS DarlaJo

Sea Bass Poached in Soy Sauce

1/2 cup dark soy sauce

1/2 cup water

2 bunches of scallions, trimmed and cut into 2-inch lengths

1 tsp minced ginger root

1 fresh green or red chile, seeded, de-veined, and minced

4 pieces black sea bass

Place all ingredients except the bass in a skillet just large enough to hold

the fish. Turn the heat to medium high and bring the sauce to a boil.

Add the fish and bring it to a gentle boil.

Cook about 8 minutes, turning the fish over once or twice, until it becomes

coated

with a nice brown glaze and is cooked through.

Serve with white rice, spooning the sauce over all.

Garnish with more scallions.

Makes 4 servings.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

Secret Ingredient Spaghetti Sauce

From: GFA Terry

Secret Ingredient Spaghetti Sauce

1 lb. hamburger (or make meatballs),

browned

--SAUCE:--

1 & 1/2 to 2 quarts stewed tomatoes or whole tomatoes

1 onion, sauteed

1 c. celery, sauteed

1 tsp. minced onion

1 tsp. minced garlic or garlic salt

1 tsp. salt

1/2 tsp. pepper

2 bay leaves

1 1/2 tsp. oregano

1/4 tsp. thyme

1 tbsp. dried parsley

1/4 tsp. sage

1/4 tsp. marjoram

1/4 tsp. allspice

2-3 drops Tabasco sauce, if desired

4 tbsp. catsup

4 tbsp. chili or picante sauce

2 tbsp. steak sauce

2 tbsp. Heinz 57 sauce

1 tbsp. Worcestershire sauce

1 tbsp. soy sauce

1/2 c. brown sugar

1 Hershey's milk chocolate candy bar

1 (12 oz.) can tomato paste

Saute onion and celery; add to tomatoes. Combine ingredients except tomato

paste. Simmer 3 hours, then add tomato paste. Heat through and serve. This

recipe looks complicated, but it's easy and good. It freezes well. (Don't

be afraid to add the chocolate bar - it works well.)

--------------------------------------------

SHRIMP N CHARDONNAY SAUCE

From: HOST GFS DdH2

SHRIMP N CHARDONNAY SAUCE

Shrimp in Chardonnay Sauce

from VJJE Recipes

2 cups chardonnay or other full-bodied white wine

2 shallots, minced

3 tablespoons butter

Salt to taste

1/4 teaspoon cayenne, or to taste

1 1/2 to 2 pounds shrimp (deveined if you like)

1/2 cup heavy cream, optional

Chopped parsley or chervil for garnish, optional.

1. In a 10-inch skillet with sloping sides, or a wok or saucepan,

combine wine, shallots, 2 tablespoons butter, a large pinch of

salt and cayenne. Bring to a boil over high heat and reduce,

stirring occasionally, until nearly dry, about 10 minutes. While

it reduces, peel shrimp.

2. Add shrimp to skillet and cook, stirring occasionally, until

cooked through, 3 to 5 minutes. Stir in remaining butter and, if

you like, cream. Taste and add more salt or cayenne if necessary.

Garnish and serve immediately. Yield: 4 servings.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Spaghetti Sauce & Meatballs

From: Host GFS DarlaJo

Spaghetti Sauce & Meatballs

Sauce:

1 lbs. lean pork cut in 2 inch cubes

4 (6 oz.) cans tomato paste

10 (about) tomato paste cans of water

4 cloves garlic, mashed

1 tblsp oregano

1 tblsp sweet basil

1 tbsl sugar

2 tsp salt

Brown pork cubes in olive oil on high heat. Add rest of ingredients; stir

well. Bringto a boil. Simmer at least 3 hours. If sauce gets too thick, add

water.

Meatballs:

1 lb ground beef

1 cup bread crumbs

1/2 tsp garlic salt

1 tsp oregano

1 tsp sweet basil

1 tsp salt

1 egg

Mix all ingredients together. Roll into balls. Drop into simmering spaghetti

sauce. (Do not fry meatballs ahead of time. They do not need browning and

will be thoroughly cooked after simmering 3 hours in sauce.)

You can cut this recipe in half. You can also cook longer. It's better if

made a day ahead.

Second recipe:

This is the quick, all purpose one. :)

This is something my teen son lives on! He plays and refs soccer, and says he

has to be careful what he eats so it doesn't sit like a lump in his stomach.

My husband likes it too; he just won't admit it cuz it isn't low calorie. I

think it is just an excuse to eat spaghetti, but it can be made ahead and

reheated, so it's a keeper. :) The ingredients may sound strange, but

they go together to make it very tasty. I even take it to pot lucks, and

people of all ages rave about it.

NOTE: it is not for those on low sodium diet. :)

1 pound ground beef

1 med onion, chopped

1/4 pound grated cheddar cheese

1 tsp Lawrys seasoned salt

2 tsp Worcestershire sauce

2 cans tomato soup

10 oz (or more) cooked spaghetti

1 tbsp butter

1 can tomato paste

Cook onion in butter and add meat. Cook till brown. Add remaining

ingredients, and cook slowly on lowest heat for one hour stirring VERY

frequently so it doesn't stick.

now..for those secret things.

I leave out the onion, (my kids won't eat them unless they are beer

battered), and I brown the beef in the microwave. It saves time. :)

I use cracker barrel extra sharp cheese, a half stick.

If I want it to last for a few meals, (I told ya he lives on it), I double

everything except the meat.

I use vermicelli instead of spaghetti, and a big handful instead of

measuring.

It reheats in the microwave nicely too. Once you make it, you will see how

easy it is to vary it, and it makes you feel creative. ;)

Enjoy!

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

STEAK WITH SHALLOT-RED WINE SAUCE

From: HOST GFS DdH2

STEAK WITH SHALLOT-RED WINE SAUCE

from Good Housekeeping

Yields: 4 main-dish servings

Prep Time: 5 minutes

Cook Time: 25 minutes

1 teaspoon vegetable oil

2 boneless beef rib-eye steaks, 3/4 inch thick (about 12 ounces each)

1 teaspoon margarine or butter

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

2 medium shallots, finely chopped (1/4 cup)

1 cup dry red wine

1. In 12-inch skillet, heat oil over medium-high heat until very hot but not

smoking.

2. Meanwhile, pat steaks dry with paper towels.

3. Add margarine to skillet. Add steaks; sprinkle with salt and pepper and

cook 8 to 10 minutes for medium-rare or until desired doneness, turning

steaks over once. Transfer steaks to cutting board; keep warm.

4. To drippings in skillet, add shallots and cook over medium heat 3 to 4

minutes or until browned and tender. Add wine to skillet and heat to boiling

over high heat. Boil 2 minutes.

5. To serve, thinly slice steaks and spoon wine sauce on top.

Based on individual serving.

Calories: 505

Total Fat: 40 g

Saturated Fat: 16 g

Cholesterol: 116 mg

Sodium: 405 mg

Carbohydrates: 3 g

Fiber: 0 g

Protein: 30 g

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Stuffed Salmon Filet with Roasted Pepper Sauce

From: HOST GFS DdH2

Stuffed Salmon Filet with Roasted Pepper Sauce

from Nancy

2 8-ounce salmon filets (do not use the tail cut)

1/2 cup spinach leaves, whole

2 tablespoons feta cheese

1 tablespoon red onion, finely chopped

2 tablespoons shitake mushrooms, stemmed and sliced

1/2 garlic clove, crushed

1/4 cup basil leaves, whole

1 tablespoon kosher salt

1/2 teaspoon black pepper, crushed

1/2 cup flour

2 tablespoons olive oil

Place one tablespoon of olive oil in a sauté pan, add the mushrooms and onion

and cook for one minute. Remove the mixture from the pan and set aside. Wipe

out the pan to use in cooking the salmon. To create a "pocket" in each filet,

slice the filets horizontally from the side, stopping at approximately one

inch from the opposite side. Then, open the filet and layer in the following

ingredients: spinach leaves, feta cheese, the red onion and shitake

mushroom mixture, garlic, and top with the basil leaves. Fold the top section

of the filet down, season with salt and black pepper, roll in flour, and then

cook in one tablespoon of olive oil in a sauté pan over medium heat for 3-4

minutes on each side. Serve on white rice and top with:

Roasted Pepper Sauce

1 whole medium-sized red pepper

2 tablespoons extra virgin olive oil

pinch of kosher salt

pinch of cumin

1 tablespoon fresh parsley, finely chopped

Roast the outside of the red pepper. Remove the charred portions from the

pepper and blend together with the remaining ingredients. Add extra olive

oil, if needed.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

Stuffed Salmon Filet with Roasted Pepper Sauce

From: HOST GFS DdH2

Stuffed Salmon Filet with Roasted Pepper Sauce

from HOst Nancy

2 8-ounce salmon filets (do not use the tail cut)

1/2 cup spinach leaves, whole

2 tablespoons feta cheese

1 tablespoon red onion, finely chopped

2 tablespoons shitake mushrooms, stemmed and sliced

1/2 garlic clove, crushed

1/4 cup basil leaves, whole

1 tablespoon kosher salt

1/2 teaspoon black pepper, crushed

1/2 cup flour

2 tablespoons olive oil

Place one tablespoon of olive oil in a sauté pan, add the mushrooms and onion

and cook for one minute. Remove the mixture from the pan and set aside. Wipe

out the pan to use in cooking the salmon. To create a "pocket" in each filet,

slice the filets horizontally from the side, stopping at approximately one

inch from the opposite side. Then, open the filet and layer in the following

ingredients: spinach leaves, feta cheese, the red onion and

shitake mushroom mixture, garlic, and top with the basil leaves. Fold the top

section of the filet down, season with salt and black pepper, roll in flour,

and then cook in one tablespoon of olive oil in a sauté pan over medium heat

for 3-4 minutes on each side. Serve on white rice and top with:

Roasted Pepper Sauce

1 whole medium-sized red pepper

2 tablespoons extra virgin olive oil

pinch of kosher salt

pinch of cumin

1 tablespoon fresh parsley, finely chopped

Roast the outside of the red pepper. Remove the charred portions from the

pepper and blend together with the remaining ingredients. Add extra olive

oil, if needed.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

STUFFED SALMON FILET WITH ROASTED PEPPER SAUCE

From: HOST GFS DdH2

Stuffed Salmon Filet with Roasted Pepper Sauce

from Ksl-TV Cooking Show

Stuffed Salmon

2 8-ounce salmon filets (do not use the tail cut)

1/2 cup spinach leaves, whole

2 tablespoons feta cheese

1 tablespoon red onion, finely chopped

2 tablespoons shitake mushrooms, stemmed and sliced

1/2 garlic clove, crushed

1/4 cup basil leaves, whole

1 tablespoon kosher salt

1/2 teaspoon black pepper, crushed

1/2 cup flour

2 tablespoons olive oil

Place one tablespoon of olive oil in a sauté pan, add the mushrooms and onion

and cook for one minute.

Remove the mixture from the pan and set aside. Wipe out the pan to use in

cooking the salmon.

To create a "pocket" in each filet, slice the filets horizontally from the

side, stopping at approximately one inch from the opposite side. Then, open

the filet and layer in the following ingredients: spinach leaves, feta

cheese, the red onion and shitake mushroom mixture, garlic, and top with the

basil leaves.

Fold the top section of the filet down, season with salt and black pepper,

roll in flour, and then cook in one tablespoon of olive oil in a sauté pan

over medium heat for 3-4 minutes on each side.

Serve on white rice and top with:

Roasted Pepper Sauce

1 whole medium-sized red pepper

2 tablespoons extra virgin olive oil

pinch of kosher salt

pinch of cumin

1 tablespoon fresh parsley, finely chopped

Roast the outside of the red pepper. Remove the charred portions from the

pepper and blend together with the remaining ingredients. Add extra olive

oil, if needed.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

Genealogy Forum

Sometimes we find true happiness in the oddest places, that is when we find

our heart is content.

--------------------------------------------

White sauce for apple dumpling

From: GFA Terry

APPLE DUMPLINGS

Ingredients :

2 lbs. or 12 med. apples

4 oz. prepared pie dough

Cinnamon-sugar mix (see below)

Egg wash (see below)

CINNAMON-SUGAR MIX

EGG WASH

VANILLA SAUCE:

1 pt. milk

8 oz. sugar

Pinch salt

1 Tbsp. cornstarch

1 egg

1/2 tsp. vanilla

Preparation :

Roll out dough to a rectangle measuring 18 x 24 inches. Cut into

12 squares, three along the 18-inch side and 4 across the 24-inch

length, each measuring 6 x 6 inches. Place one peeled and cored

apple in center of each square. Pour 1/2 ounce cinnamon-sugar mix

into cored out center of each apple. Cover apple over with dough by

lifting up each corner and placing one corner on top of the other.

Press covers down and together with fingers to seal. Place on

greased sheet pan with folded corners on top. Wash tops and sides

with egg wash. Bake in preheated 450 degree oven for just 15

minutes then reduce heat to 400 degrees and bake for an additional

30 minutes. Combine 6 ounces of granulated sugar and 1 1/2

teaspoons cinnamon until uniformly blended. Beat together with wire

whip 1 egg or 2 tbsp., 1 ounce water and a pinch of salt. Serve

with Vanilla Sauce: Bring milk to boil in saucepan. Combine sugar,

salt, cornstarch and egg. Mix until well blended. Add to milk.

Stir with wire whip to blend completely. Return to fire. Bring

back to boil. Boil 5 minutes. Remove from fire and add vanilla.

Stir. Serve sauce warm over dumplings. Enough for 12 dumplings.

--------------------------------------------

WHOLE CRISPY BROOK TROUT WITH MANG-PINEAPPLE SAUCE AND LONG BEANS

From: HOST GFS DdH2

WHOLE CRISPY BROOK TROUT WITH MANG-PINEAPPLE SAUCE

AND LONG BEANS

Submitted by: USSGERI

4 brook trout

2 cups rice flour

1 tablespoon ground cumin

1 tablespoon chile powder

1 tablespoon ground coriander

1 tablespoon ground fennel

Salt to taste

1 thinly sliced yellow onion

Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees

until golden brown. Season with salt. Repeat process with the onions.

On an oval plate, place a small mound of the long beans and top with trout.

Encircle with sauce. Garnish with crispy onions.

MANGO PINEAPPLE SAUCE

1 tablespoon minced lemon grass

3 sliced shallots

1/8 cup fish sauce

1 diced small pineapple

2 peeled and diced mangoes

Juice of 1 lime

Salt and black pepper to taste

Canola oil to cook

In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with

fish sauce. Add pineapple, mango and lime juice. Check for seasoning.

SPICY CHINESE LONG BEANS

3 cups Chinese long beans, cut into 3-inch pieces

1 tablespoon sambal

1/2 tablespoon sesame oil

Salt and black pepper to taste

Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and

toss with sambal and sesame oil. Check for seasoning.

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 45 minutes

Difficulty: Easy

Recipe Courtesy of Ming Tsai

BACK TO MAIN RECIPE PAGE

Beef/Pork | Breads | Cakes | Casseroles | Cheese | Chicken

 Chili | Chocolate | Cookies | Cream | Easy | Fruit | Holidays

 Pies | Potato | Puddings | Rice | Salads | Sauces | Seafood | Soups