Category Archives: Sauces

PASTA SAUCE ALA MARJORY

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  • 1/3 cup olive oil

  • 2 cloves garlic chopped

  • 1 large can crushed plum tomatoes

  • 2-3 T. sun dried tomato paste

  • 3 T. dried basil

Sauté garlic in oil for 3 minutes.  Add tomatoes and basil.  Simmer on low for 20 minutes.

PASTA JIM FULLER STYLE

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  • 1/3 cup olive oil

  • 1 small chopped onion or shallot

  • 4 chopped Roma tomatoes

  • 1 thick slice of prosciutto chopped

  • 1 small jar of marinated sun dried tomatoes chopped

  • ½ cup pine nuts

  • 2 t. dried basil

  • ¼ – 1/3 cup heavy cream

Warm oil.  Sauté onion 5 minutes.  Add tomato and cook 5 minutes.  Add prosciutto and sun dried tomatoes and cook 5 minutes.  Add pine nuts and basil.  Then cream.  Serve immediately over favorite pasta.

PONCHO BURGERS FROM CAUCUS CLUB

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  • 1 medium onion chopped

  • 3 T. oil

  • 2 cloves of garlic minced

  • 2 # ground chuck

  • 2 eggs

  • 1 T. parsley

  • 1 t. salt

  • ¼ t. pepper

  • ¼ cup crumbled Roquefort cheese

  • 2 T soft butter

  • 2 T brandy

Mix first 6 ingredients plus salt and pepper.  Mix cheese, butter and brandy.  Make little balls of butter mix and place inside meat mixture patties.  Grill burgers and top with Poncho Sauce.

  • ½ cup chili sauce

  • 1 cup catsup

  • 1 t. wine vinegar

  • 2 t. Worcestershire sauce

  • ¼ t. accent

  • ½ t. ginger

  • 3 drops Tabasco sauce

  • 1 t. dry mustard

  • ½ cup mayonnaise

  • 1 t. horseradish

  • 2 T. pineapple juice

HOMEMADE MUSTARD

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  • ½ cup dry mustard (Coleman’s)
  • 1 large egg
  • ½ cup apple cider vinegar
  • 1/3 cup sugar
  • Mayo
  • 1 t salt

Mix vinegar and dry mustard.  Let stand overnight.  Next day put in sauce pan.  Add egg and sugar and salt.  Cook over slow heat until bubbling.  Cool.
Mix with equal parts of mayo.

MINCEMEAT

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  • 15 cups spy apples (about 8 #)

  • Chuck shoulder blade roast (about 5 #)

  • 4 # raisins

  • 2# currants

  • 3 quarts of left over fruit juices or cider

  • 1 jar currant jelly

  • 2 ½ # brown sugar

  • 1 T. + 1 t. salt

  • ¾ cup vinegar

  • 1 quart water

  • 2 soup spoons white sugar

  • 3 soup spoons cinnamon

Boil beef and remove meat from bones.  Should have 3 cups of chopped apples to every one cup of shredded cooked meat.  Add meat to remaining ingredients.  Pretty well cover mixture with liquid.  Simmerfor 2 hours.  Cut meat from bones and shred in sauce

MARINATED SHRIMP (KITTY STOREN)

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  • 2 # package of cooked large shrimp thawed

  • ½ cup fresh lemon/lime juice

  • ½ cup olive oil

  • 1 T. Dijon mustard

  • ½ cup parsley chopped

  • ¾ cup celery cut in ½” pieces

  • ¾ cup scallions

  • 1 t. salt

  • 1 t. pepper

  • ¼ cup capers

Blend all except shrimp and capers in processor.  Add ¼ c. capers.  Two hours before serving drain shrimp, blot dry, and mix with marinade.