by Dorothea Malloy
Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional
1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.
Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts
Spaghetti with Clam Sauce
by Bill Malloy
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Rob’s Spaghetti Sauce
by Rob Malloy
My recipe changed for the better after I asked Mom for a copy of her recipe for spaghetti sauce, which she wrote down for me. My recipe is now just a slight variation of hers.
Ingredients:
3 28 oz cans tomato sauce
1 28 oz can crushed tomatoes
4 cloves fresh garlic, finely minced
1 TB oregano
½ tsp rosemary
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 bay leaf
½ tsp or more salt, depending on how much is in the tomato sauce
½ tsp pepper
½ med onion, finely chopped
Directions:
1. Put all ingredients into a large pot, heat until it bubbles merrily, then reduce heat to simmer for 4-6 hours. Stir occasionally while heating sauce to keep any from sticking and burning at the bottom of the pot.
2. Serve over pasta with Parmesan or Romano cheese sprinkled on top.
My recipe changed for the better after I asked Mom for a copy of her recipe for spaghetti sauce, which she wrote down for me. My recipe is now just a slight variation of hers.
Ingredients:
3 28 oz cans tomato sauce
1 28 oz can crushed tomatoes
4 cloves fresh garlic, finely minced
1 TB oregano
½ tsp rosemary
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 bay leaf
½ tsp or more salt, depending on how much is in the tomato sauce
½ tsp pepper
½ med onion, finely chopped
Directions:
1. Put all ingredients into a large pot, heat until it bubbles merrily, then reduce heat to simmer for 4-6 hours. Stir occasionally while heating sauce to keep any from sticking and burning at the bottom of the pot.
2. Serve over pasta with Parmesan or Romano cheese sprinkled on top.
Nonna’s Spaghetti Sauce
By Bessie Picone
1 serving
Ingredients:
1 1/2 tsp red wine
1 8 oz can Italian style tomato sauce
1 medium onion, chopped
2 cloves of garlic, crushed
1 TB olive oil
6 medium fresh mushrooms, cut small
1 TB chopped fresh parsley
1 TB chopped fresh basil, or 1/2 tsp dried basil
salt and pepper to taste
1/2 tsp dried oregano
1 pinch fennel seed
Directions:
1. Fry onions, garlic, and parsley in oil until golden brown. Add tomato sauce and one tomato sauce can of water.
2. Fry mushrooms separately and add salt and pepper to taste, then add wine.
3. Bring sauce to a boil, then add fried mushrooms and remaining ingredients.
4. Simmer at low heat for two hours. Add a pinch of sugar during last 1/2 hour of cooking.
1 serving
Ingredients:
1 1/2 tsp red wine
1 8 oz can Italian style tomato sauce
1 medium onion, chopped
2 cloves of garlic, crushed
1 TB olive oil
6 medium fresh mushrooms, cut small
1 TB chopped fresh parsley
1 TB chopped fresh basil, or 1/2 tsp dried basil
salt and pepper to taste
1/2 tsp dried oregano
1 pinch fennel seed
Directions:
1. Fry onions, garlic, and parsley in oil until golden brown. Add tomato sauce and one tomato sauce can of water.
2. Fry mushrooms separately and add salt and pepper to taste, then add wine.
3. Bring sauce to a boil, then add fried mushrooms and remaining ingredients.
4. Simmer at low heat for two hours. Add a pinch of sugar during last 1/2 hour of cooking.
Italian Spaghetti Sauce
Ingredients:
1 TB bacon drippings or olive oil
1 onion, chopped
1 large can (29 oz) tomato puree (3 cups)
6 oz can tomato paste
2 cups water plus 2 paste cans water (adjust water depending on desired
consistency)
1/4 cup red wine (opt.)
1/4 lb ground beef (optional) or cooked or uncooked beef bones such as from a pot
roast or several from round steak. (Sometimes I add leftover beef gravy, or leftover
meat loaf cut in small pieces.)
dash cloves
1/4 tsp basil
1/2 tsp oregano
1 bay leaf
1/8 tsp fennel seed
1/2 tsp sugar
2 1/2 cloves garlic, finely minced
dash cayenne, optional
1/8 tsp pepper
1 1/2 tsp salt, or to taste
Directions:
1. Brown and drain ground beef. If using bones, brown them well in fat before adding onion.
2. Brown onion lightly in fat, and add other ingredients.
3. Add seasonings. Put fennel seed in a container (such as a tea ball) to be removed before serving.
4. Stir well and simmer covered for at least one hour, or at least two hours if using bones. Remove bay leaf and fennel seeds before serving.
5. Serve over pasta with Parmesan or Romano cheese sprinkled on, or use in lasagna or other Italian dishes. Leftover sauce may be frozen.
Mushroom Sauce
By Febrina Malloy
Use with Country Burgers
Ingredients:
1 TB butter or margarine
2 1/2 TB flour
1 cup lowfat milk, or reconstituted dry milk (if using canned mushrooms, use the
liquid as part of water)
pinch salt
dash pepper
1/4 cup sauteed fresh mushrooms, sliced or 2 oz can mushrooms, drained (reserve
liquid and use as part of water in reconstituted milk)
Directions:
1. Melt butter in heavy saucepan and blend in flour and seasonings.
2. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Return to heat, bring to boil and boil 1 minute, stirring constantly. Add mushrooms.
Use with Country Burgers
Ingredients:
1 TB butter or margarine
2 1/2 TB flour
1 cup lowfat milk, or reconstituted dry milk (if using canned mushrooms, use the
liquid as part of water)
pinch salt
dash pepper
1/4 cup sauteed fresh mushrooms, sliced or 2 oz can mushrooms, drained (reserve
liquid and use as part of water in reconstituted milk)
Directions:
1. Melt butter in heavy saucepan and blend in flour and seasonings.
2. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Return to heat, bring to boil and boil 1 minute, stirring constantly. Add mushrooms.
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