1 quart whole tomato, undrained
24 ounces tomato sauce
1 cup chopped onion
1/4 cup sugar
3 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried Italian spices
1/8-1/4 teaspoon red pepper flake
1 bay leaf
Saut
Serves 6é onions and garlic in oil till soft. Add whole tomatoes, breaking them up with spoon into smaller chunks. Let tomato liquid simmer down for about 15 minutes. Add all other ingredients and simmer on low heat for 30 minutes.
Why go to a restaurant? Easier than falling off a log.
1/4 c. finely chopped onion
4 cloves garlic, minced very finely
4 sprigs fresh parsley, chopped
3/4 c. butter, melted
2 lb. Fresh medium shrimp, peeled and deveined
1/4 c. dry white wine
2 Tbsp. Lemon jice
Salt and pepper to taste
Saute onion, garlic and parsley in butter until the onion is tender. Reduce heat to low, add shrimp, cook, stirring frequently, about 5 minutes. Remove shrimp with a slotted spoon to a serving dish; keep warm. Add remaining ingredients to butter mixture; simmer 2 minutes. Pour butter mixture over shrimp. Serve immediately with French bread or garlic toast.
Serves 4
Use a really strong broth and you’ll be happy. This is a crowd pleaser. Some hoity toity people look down on Tetrazzini as unfashionable. Their loss.
4 Tbsp. Butter
1 tsp. Salt
1 tsp. Pepper
4 Tbsp. Flour
1/8 tsp nutmeg
2 c. broth
1 c. cream
1/3 c. sherry
half a lb. Spaghetti, cooked and drained
half a lb. Mushrooms, sauteed
3 c. diced cooked chicken or turkey
1/4 c. graqted Parmesan cheese
1/4 c. slivered almonds
Paprika
Melt butter in a large pan. Add flour, salt, pepper and nutmeg. Stir until smooth. Add broth and cream. Cook, stirring, until smooth. Remove from heat. Combine with sherry, spaghetti, mushrooms and turkey. Pour into 9x13 inch pyrex pan. Sprinkle with cheese and almonds. Sprinkle lightly with paprika. Bake 45 minutes at 350 degrees.
Serves 10.
This no nonsense homemade dish is over 150 years old from a very determined old plantation owner in the delta.
3 beaten eggs
Cream
1/8 tsp. Salt
Flour
One cooked chicken and the broth in which it was cooked.
Measure the 3 beaten eggs and combine with the same amount of cream. Beat until well-blended. Add 1/8 tsp salt and enough flour to make a very stiff dough. Divide into halves and roll out into a thin sheet. Roll up, jelly-roll fashion, and slice into very thin pieces. Toss into chicken broth, which has had chicken removed and is very hot. Cook in broth until tender, stirring often. Return chicken to broth.
It's easy, It's delicious and anybody in their right mind will love you for it.
1 pkg. Skinny egg noodles (fettuccine or linguini)
1 clove garlic, minced
One and one half lb. Lean ground beef
f1 Tbsp. Butter
3 (8 oz.) Cans tomato sauce
Salt and pepper
1 Tbsp. Sugar
1 c. cottage cheese
1 (* oz.) Pkg. Cream cheese
1/4 c. sour cream
1/3 c. onion, finely chopped
1/4 cup green pepper, chopped
1 cup Cheddar cheese, grated
cook noodles according to package directions. Brown ground beef and garlic in butter. Add tomato sauce, salt and pepper and sugar. Blend cheeses and add sour cream, onion and green pepper to cheese. In a greased 9x13-inch dish, put half of the cooked noodles, then a layer of cheese and then the rest of the noodles. Cover with ground beef mixture and top with Cheddar cheese. Bake at 350 for 30 minutes
Serves 8
WARNING: These are SO good one dear lady was requested to make these for 200 people-it was her daughter’s wedding and couldn’t say "No". It took three days. Vita Brevis, Ars Longa. The house smelled like Italy for a week. Being too good a cook comes with a price.
General observations for good meatballs:
Handle the meat gently; don’t pack it. The object is to keep them tender, yet firm enough not to fall apart. Mix your meat and seasonings with your hands, gently but thoroughly. Use an ice cream scoop to dip out each meatball; put the meatballs on a foil or paper-covered cookie sheet (to minimumize clean-up); then roll each into a round ball.No ice cream scoop? No problem, use a Tablespoon; just make those 10 meatballs about the same size. Keep nearby a bowl of water in which to dip your hands, preventing the meat from sticking to them.
Alternatively. use the Spicy Marinara Sauce found in the Pasta section instead of this one. Both are equally good, the spicy one has a bit more flavor. Do use the pan in which you fried your meatballs to fry your sauce ingredients-those crusty bits left behind from frying the meatballs harbor a good deal of flavor.
Serve with 1 pound pasta of choice.
1 pound lean ground beef, preferably chuck
1 medium onion, minced
3 or 4 toes garlic, minced
½ small green pepper (optional), minced
2 eggs
3-inch piece stale French bread, soaked in water, squeezed out well
Salt and pepper and chopped parsley
½ to 1 cup Italian bread crumbs
½ cup grated Parmesan cheese (optional)
Olive oil for pan-frying, you do not deep-fry these. You may need to add a little from time to time
Place all ingredients except bread crumbs in a large bowl and mix gently but thoroughly. Add bread crumbs to tighten the consistency of the meat and add Parmesan cheese if desired.
Make a small patty. Fry in olive oil, and taste for seasoning. Adjust salt, pepper or bread crumbs if necessary.
Shape mixture into 10 balls. Heat olive oil in a large skillet and brown the meatballs. After browning, move meatballs to the pan in which the gravy is to be cooked. Stir the sauce carefully so as not to cut into the meatballs.
Tomato Gravy
about 1/4 cup olive oil
1 large onion, chopped
2 green onions, chopped
3 or 4 large cloves of garlic, chopped
1/4 to ½ green bell pepper, chopped (optional)
1 (6-ounce) can tomato paste
1 or 2 Tbsp sugar
Oregano and sweet basil to taste
1 (16 ounce) can canned plum tomatoes in puree with basil, slightly chopped
Salt and pepper
Chopped fresh Italian Parsley
In the same skillet in which the meatballs were fried, heat olive oil and fry onions, garlic and green pepper until soft. Scrape up browned pieces of meat while frying vegetables. Do not let the garlic burn or it will taste bitter.
Add tomato paste, sugar, oregano, basil and parsley. Fry until slightly brown, being sure not to burn the paste. Add plum tomatoes to the skillet. Mix well and let simmer a couple of minutes to evaporate some of the liquid.
Transfer this mixture to a large saucepan. Fill each empty tomato and tomato paste can twice with water; add to sauce. You may add a splash of wine when adding the water. Add salt and pepper to taste. Add parsley. Cover saucepan, bring to a boil, reduce heat and let simmer until thick or the consistency you prefer.
At this point you can put hot meatballs and sauce into a Dutch Oven together and bake, covered for 30 minutes at 300 degrees. Highly reccommended.
Variation: Brown Italian sausages or chicken pieces (wings in particular) as you would the meatballs, then place them in the pan with sauce to be cooked. Proceed as for meatballs.
To add to your confusion. The plum tomatoes in puree with basil are entirely optional. You can use a can of tomato puree or a can of diced tomatoes and a can of puree. If you want to reduce the water called for in the recipe because you used extra tomatoes feel free, it really doesn’t matter much.
