Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts

1. Place olive oil, onion and garlic in a deep, 1 1/2-quart heat- resistant, non-metallic casserole. Heat, uncovered, in e Oven 3 minutes or until onion is tender; stir occasionally. 2. Add remaining ingredients and stir to combine. 3. Heat, covered, in Microwave Oven 5 to 7 minutes or until sauce bubbles. Makes 2 1/2 […]

Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry. Makes […]

(See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until […]

Serves 4 4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt and crushed red chile pepper to taste In large saucepan over medium heat, saute green onions and garlic in olive oil until golden. Add tomatoes and basil, […]

Heat oil in a large saucpan set over medium heat. Add ground chicken or turkey to pan along with onions. Stir frequently with a fork until meat loses most of its pink color. Add Tomato sauce and white wine. Simmer or 5 minutes. Add remaining ingredients. Saute for 2 minutes. Cover and bring to a […]

Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile mixture and simmer for 30-45 minutes.

Melt butter; blend in flour. Gradually add milk, salt, red pepper & mustard; cook, stirring often, until sauce thickens. Fold in eggs. Serve hot.

cook 1st five ingredients till thick. remove from stove and add vanilla. serve on cake.

Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness.