Blend all ingredients till smooth. Keep refrigerated.

Heat olive oil in a medium sized pot. When hot, add garlic, meat, tomatoes, tomato paste, stock, salt, pepper and the bay leaf. Simmer uncovered for at least one hour. Add the mushrooms during the last 15 minutes. Season with basil and/or oregano and serve over pasta. Grate parmesan cheese over each serving.

Mix sugar, water, and zest in a saucepan and bring to a boil. Reduce heat, cover partially and cook until the mixture is syrupy. Let cool slightly, remove the zest, and add the liqueur. Mix well. This will keep in the refrigerator. Use approximately a tablespoon per serving on bread pudding. Amaretto is also good […]

Combine, add meat and chill from 1 hour to overnight. Make enough for about one pound of meat.

Mix all ingredients in a bowl. Pour over pork, venison, or poultry. Cover and refrigerate for 12-24 hours. When cooking the meat use this as a basting suace as well.

1. Saute onions in olive oil until translucent. 2. Add garlic in chunks (you can pick it out later) 3. Add whole tomatoes (“grind” them up in your hand) 4. Add basil, salt, pepper, and oregano to taste. 5. If necessary, add tomato paste to thicken it up, but its best if just cooked down. […]

-OIL AND VINEGAR DRESSING- 1/2 c Vegetable Oil 1/4 c Vinegar 1 tb Ketchup 3/4 ts Sugar 1/4 ts Salt 1/2 ts Garlic Salt 1/8 ts Pepper Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream cheese, eggs and onion in a large bowl; cover and refrigerate. Prepare the Oil And Vinegar Dressing; cover […]

Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick. Boil the vermicelli and drain. Cool under water and toss with sauce. Add fresh vegetables if desired.

Saut‚ onions in margarine until tender. Add other ingredients and bring to a bubbling boil. To baste meat on a spit, dilute 1 cup sauce with 1/2 cup hot water. Remainder is kept hot to serve with meal. (To use this sauce for barbequed chicken or seafood, substitute 1/2 cup lemon juice for the onions.)

PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the […]