Post by amberngriffinco on Oct 23, 2010 17:25:29 GMT -5
Apricot Carrots
• 1 lb baby carrot
• 2 tablespoons water
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1/2 cup apricot jam
• 1 tablespoon lemon juice
• 1/8 teaspoon mace (I didn’t use this)
1. Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
2 Drain thoroughly, return to saucepan.
3 Combine butter, jam, lemon juice, salt and mace.
4 Pour over cooked carrots.
5 Cook, stirring constantly until carrots are evenly glazed and heated through.
24K Carrots
• 1 lb carrots, peeled and sliced or 1 lb baby carrot, whole
• 2 tablespoons brown sugar, packed
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon ground ginger
•
•
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
2 Melt butter and add brown sugar and ginger, stirring to blend.
3 Add sauce to carrots and stir to coat.
Jo Mama's World Famous Spaghetti
• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to
meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black per.
Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Black Eyed Pea Broccoli Cheese Soup
Yield: 8 servings. .. serve w/salad and warm bread
1 1/2 lbs. Broccoli – fresh
2 C. Water
3/4 tsp. Salt
1/2 C. Cornstarch mixed with 1-cup water
1 pint half-and-half
1 pound pasteurized processed cheese (Velveeta)
Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Marie Callender's Potato Cheese Soup
• (Serve with cornbread)
8 cups peeled and cubed potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or 6 tablespoons margarine
1 cup shredded sharp cheddar cheese
4 tablespoons chopped fresh parsley, garnish (optional)
Place potatoes, onions, celery and salt in water to cover in a large pot.
Simmer until tender, about 15 minutes. Puree just until chunky in blender or food processor fitted with a metal blade. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.).
• 1 lb baby carrot
• 2 tablespoons water
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1/2 cup apricot jam
• 1 tablespoon lemon juice
• 1/8 teaspoon mace (I didn’t use this)
1. Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
2 Drain thoroughly, return to saucepan.
3 Combine butter, jam, lemon juice, salt and mace.
4 Pour over cooked carrots.
5 Cook, stirring constantly until carrots are evenly glazed and heated through.
24K Carrots
• 1 lb carrots, peeled and sliced or 1 lb baby carrot, whole
• 2 tablespoons brown sugar, packed
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon ground ginger
•
•
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
2 Melt butter and add brown sugar and ginger, stirring to blend.
3 Add sauce to carrots and stir to coat.
Jo Mama's World Famous Spaghetti
• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to
meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black per.
Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Black Eyed Pea Broccoli Cheese Soup
Yield: 8 servings. .. serve w/salad and warm bread
1 1/2 lbs. Broccoli – fresh
2 C. Water
3/4 tsp. Salt
1/2 C. Cornstarch mixed with 1-cup water
1 pint half-and-half
1 pound pasteurized processed cheese (Velveeta)
Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Marie Callender's Potato Cheese Soup
• (Serve with cornbread)
8 cups peeled and cubed potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half-and-half
6 tablespoons butter or 6 tablespoons margarine
1 cup shredded sharp cheddar cheese
4 tablespoons chopped fresh parsley, garnish (optional)
Place potatoes, onions, celery and salt in water to cover in a large pot.
Simmer until tender, about 15 minutes. Puree just until chunky in blender or food processor fitted with a metal blade. Return to soup pot; add half-and-half, butter and cheese. Stirring, simmer until piping hot. (Do not boil.).