Recipe: MARINARA SAUCE

A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant.


(Makes 3 pints)
6 pounds ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 teaspoon sugar
Ground white pepper to taste.


Optional seasoning (any one of the following): 
2 teaspoons ground coriander;
1/2 to 1 teaspoon dried marjoram; 
1 teaspoon dried basil; 
1/4 to 1/2
teaspoon dried oregano
1 to 2 teaspoons salt, to taste


1. Drop the tomatoes into boiling water, a few at a time. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.
2. In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
3. Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
4. Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.
5. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
6. Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen. 

Recipe: Tomato Puree and Tomato Sauce

TOMATO PUREE


1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered) 

Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath for 45 minutes.

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TOMATO SAUCE


18 Tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar


Peel, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath. 

Recipe: Tomato Catsup

1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt 

Wash and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to
about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band
firmly tight. Process in Boiling Water Bath 5 minutes. 

Yield: 6 pints. 

Recipe: Some tomato recipes

TOMATO CONSERVE
18 cups tomatoes, cut in chunks
3 teaspoons ginger
6 cups sugar
3 lemons (thinly sliced)
Cook tomatoes 45 minutes. Add sugar, lemon, and ginger. Cook until thick and smooth. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. 
Yield: 8 eight oz. jars.

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TOMATO MARMALADE
3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick


Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil
rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. 
Yield: 8 eight oz. jars.

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GREEN TOMATO SWEET PICKLES
1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed


Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag)
and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. 
Yield: 8 pints.

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GREEN TOMATO DILL PICKLES - KOSHER STYLE
Green tomatoes
Stalk celery
Sweet green peppers
Garlic
2 quarts water
1 quart vinegar
1 cup salt
Dill


Use small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts. 

Recipe: Big Batch Spaghetti Sauce

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. cans tomato paste
3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper

Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family.
When ready to use, thaw and heat. Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. We use it as a sauce for several types of pasta and as a pizza sauce.
Fresh tomatoes may be substituted for large cans. You will still need to include the tomato paste. Peel, core, and chop enough tomatoes to make approximately 12 cups. The rest of the recipe remains the same.

Recipe: Smothered Chicken w/Mushrooms

This recipe serves 4 people.

3 lb. frying chicken, in serving pieces
Salt & freshly ground pepper
¼ C olive or vegetable oil
1-1/2 C chopped onions
¼ C flour
2 C chicken broth
1 lb mushrooms, sliced
¼ C chopped parsley

Preheat the oven to 400°F.
Wash the chicken pieces and pat dry.
Season to taste with salt and pepper.
In a large heavy-bottomed skillet, heat the oil over high heat and brown the chicken pieces, turning when necessary.
Adjust the heat so that the chicken browns quickly but does not burn.
Transfer the chicken to a shallow casserole large enough to hold the chicken in one layer.
Add the onions to the skillet and cook, stirring frequently, for about 5 minutes, or until they are soft and lightly colored.
Stir in the flour and mix it in well with a spoon.
Pour in the chicken broth and, stirring constantly, bring to a boil.
Reduce the heat and let it simmer for 2-3 minutes.
Pour the sauce over the chicken in the casserole, cover tightly, and cook in the oven for about 20 minutes.
Scatter the mushrooms over the chicken, re-cover and bake for another 10 minutes, or until the chicken is tender.
Sprinkle the parsley over the top and serve.

Recipe: Poached Chicken

This recipe serves 4 people.

Chicken prepared this way stays juicy and moist for salads and sandwiches.
The broth may be saved and used for stock, for boiling noodles or rice, or for poaching another chicken.

3-lb. chicken, whole
Salt

Wash the chicken with cold water.
Truss and place in a large saucepan.
Add water halfway up to the chicken, with ½ teaspoon salt for every quart of water used.
Cover and simmer over medium-low heat for 1 hour, turning the chicken over once or twice during the cooking.
Cool the chicken in the broth and refrigerate until needed.

Recipe: Rhode Island Chicken

This recipe will serve 4 people.

3-lb chicken, whole
1 stalk celery with leaves, in 4 pieces
½ onion, sliced
1 t thyme, crumbed
½ t freshly ground pepper
3 parsley sprigs
1 bay leaf
1 carrot, sliced
3 T butter
3 T flour
2 egg yolks, lightly beaten
2 T lemon juice
Salt

Wash and truss the chicken.
Place it in a large saucepan and add water halfway up the chicken.
Add the celery, onion, thyme, pepper, parsley, bay leaf, and carrot.
Partially cover and simmer for 1 hour.
Remove the chicken and keep it warm in the oven.
Strain the broth, return it to the pan, and boil until reduced to 2 cups.
Melt the butter in a second saucepan.
Stir in the flour and cook, stirring 2-3 minutes until smooth.
Slowly add the reduced broth, stirring over low heat for 3-4 minutes more.
Little by little, add ½ cup of simmering sauce to the egg yolks, beating constantly.
Return the sauce-egg mixture to the sauce remaining in the pan, and cook 1 minute more.
Remove from the heat, stir in the lemon juice, and then add salt to taste.
Serve the sauce alongside the chicken.

Recipe: Chicken w/Dumplings

This recipe serves 6 people.

4-5 lb. chicken, in 8 pieces
2 carrots, sliced thin
2 stalks celery with leaves, sliced thin
1 large onion, chopped
1-1/2 t thyme, crumbled
½ t rosemary, crumbled
2 t salt
½ t freshly ground pepper


Feather Dumplings

1 C flour
½ C fresh bread crumbs
2 t baking powder
¾ t salt
1 egg, well beaten
2 T butter, melted
¼ C finely chopped onion
1/3 C milk
1 T finely minced parsley
Freshly ground pepper to taste

Rinse the chicken pieces, put them in a large pot with a cover, and cover with water.
Add the carrots, celery, onion, thyme, rosemary, salt, and pepper.
Bring to a boil and reduce to a simmer.
Combine the flour, bread crumbs, baking powder, and salt in a mixing bowl, and stir to mix.
In another bowl lightly beat the egg, melted butter, onion, and milk together.
Stir into the dry ingredients to make a stiff batter.
Stir in the parsley and pepper.
When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth.
Cover and steam for 20 minutes without lifting the cover.

Recipe: Corned Beef Pokies

1 12-oz. can corned beef
2 T prepared mustard
1 T Worcestershire sauce
1 to 2 t prepared horseradish
½ C diced American cheese
6 hot dog rolls

Separate corned beef into small pieces.
Combine with mustard, Worcestershire sauce, horseradish and cheese.
Mix well; fill rolls with mixture.
Wrap each roll individually in aluminum foil.
Bake at 350°F for 20 minutes or until cheese melts.

Recipe - Grilled Corned Beef & Cheese Sandwiches

1 12-oz. can corned beef, shredded
4 oz. sharp American cheese, diced
½ C mayonnaise
2 T sweet pickle relish
1 T instant minced onion
8 hamburger buns, split and buttered

Mix corned beef, cheese, mayonnaise, relish and onion; spoon into buns.
Wrap in heavy foil.
Heat over medium coals for 12 to 15 minutes, turning several times.

Recipe: Brunswick Stew

This recipe will serve 6 people

A southern stew, originally made with squirrel or rabbit, that is traditionally long-cooked so that the vegetables become soft and the potatoes are cooked to a thickening paste.

4-5 lb. chicken, in quarters
Salt
1 C chopped canned or fresh tomatoes
2 onions, sliced thin
1 C green lima beans
3 potatoes, peeled & diced
1 C whole-kernel corn
1 t sugar
1/8 to ¼ t cayenne pepper

Rinse the pieces of chicken and put them into a large pot with 2 teaspoons salt and water to cover.
Bring to a boil and simmer for 40 minutes.
Remove the chicken from the broth, take the meat off the bones, and set aside.
Put the tomatoes, onions, lima beans, potatoes, corn, sugar, and cayenne pepper into the broth and boil gently for 30 minutes, covered.
Add the pieces of chicken and simmer for 10 minutes more, uncovered.
Taste and add cayenne pepper and more salt if needed.

Recipe: Chicken Parmesan

Will serve 4 people.

1 egg, lightly beaten
1 C freshly made bread crumbs
½ C freshly grated Parmesan cheese
1-1/2 lbs. skinned & boned chicken breasts
1/3 C flour
Salt
Freshly ground pepper
2 T lemon juice
¼ t nutmeg
1-1/2 C chopped cooked spinach, or 1 pkg. frozen chopped spinach, cooked
4 T butter
2 T oil
1 C heavy cream

Mix the egg with 2 tablespoons water in a shallow bowl.
Combine the bread crumbs and cheese on a piece of wax paper.
Coat the chicken breasts with flour, and sprinkle with salt and pepper.
Dip them into the egg and then into the bread crumb-cheese mixture; set aside.
Add the lemon juice and nutmeg to the spinach and stir over low heat until it is warm.
Melt the butter and oil in a large skillet.
When it foams, add the chicken and sauté over medium-high heat for 2-3 minutes on each side, or until just done.
Spread the spinach on a warm platter, place the chicken on top, and keep warm.
Remove all but 3 tablespoons of fat from the skillet.
Place it over high heat and add the cream.
Stir, scraping the bottom of the pan, until the cream comes to a boil.
Spoon a little of this sauce over the chicken and spinach, and pour the rest into a serving bowl.

Recipe: Nippy Beef Sandwiches

Makes 6 servings

½ C finely shredded dried beef
1 3-oz. pkg. cream cheese, softened
1 T horseradish
1 T minced onion
1 T salad dressing
Soft butter
12 whole wheat bread slices

Combine beef, cream cheese, horseradish, onion, and salad dressing.
Butter bread slices to edge.
Divide beef mixture into 6 parts.
Place 1 part on each of 6 bread slices, spreading to edges.
Top with remaining bread slices; cut in half.

Recipe: Italian Steak Sandwiches

Serves: 4

Butter
1 Bermuda onion, sliced
1 8-oz. can tomato sauce
1/8 t salt
1/8 t instant minced onion
½ t oregano
Dash of pepper
Dash of garlic salt
½ t Worcestershire sauce
1-1/4 lb sandwich steaks
4 Italian rolls
Olive oil
2 medium dill pickles, sliced

Melt 2 tablespoons butter in skillet.
Brown onion slices in butter slowly until tender.
Combine tomato sauce, salt, minced onion, oregano, pepper and garlic salt in saucepan; bring to a boil.
Stir in 1 teaspoon butter and Worcestershire sauce.
Cover; reduce heat.
Simmer for 10 minutes.
Brown steaks on both sides in pan with onion.
Slice rolls; sprinkle with olive oil.
Place 2 tablespoons tomato mixture with olive oil.
Place 2 tablespoons tomato mixture in each roll; add steak and onion.
Top steak with remaining mixture.
Garnish with pickle slices and additional oregano.
Serve immediately.

Recipe: Cantonese Short Ribs

1 can sliced pineapple
3 lbs. short ribs
3 T shortening
1/3 C soy sauce
Brown sugar
1 t ginger
Melted butter

Drain pineapple, reserving juice.
Add enough water to reserved juice to make 2 cups liquid.
Brown ribs in shortening in roasting pan.
Mix reserved pineapple liquid, soy sauce, 1 tablespoon brown sugar and ginger.
Pour over ribs.
Simmer for 3 hours or until tender.
Brush pineapple slices with melted butter; sprinkle with brown sugar.
Place under broiler to brown.
Serve pineapple slices with ribs.

Recipe: Mushroom-Stuffed Chicken Breasts

Recipe.

Serves 4 to 6

5 T butter
½ lb mushrooms, chopped fine
½ t salt
¼ t freshly ground pepper
1-1/2 C freshly made bread crumbs
¼ t nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ C heavy cream
½ C chicken broth

Preheat the oven to 350°F.
Melt 4 tablespoons of the butter in a skillet.
Add the mushrooms, salt, and pepper, and cook, stirring often, until the mushrooms turn very dark and absorb all the butter.
Remove from the heat and stir in ¾ cup of the bread crumbs and the nutmeg.
Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.
Fold the chicken around the stuffing, and place, seam side down, in a buttered shallow casserole or baking dish.
Melt the remaining tablespoon of butter and brush over the chicken.
Sprinkle with the remaining ¾ cup of bread crumbs.
Pour on cream and broth.
Bake for 30 minutes, until lightly brown.

Recipe: Hot-and-Sour Soup

Makes 4 servings
Time: about 40 minutes

As taught to me many years ago by my good friend Peter Cheng, who made this daily for thirty years. All of the dried ingredients can be found in any Asian market and many supermarkets.

1 whole chicken breast, bone-in, about 1 lb, skin & excess fat removed
6 C chicken stock or water
5 dried lily buds, available at Asian markets
3 or 4 dried cloud ear or tree ear fungus, available at Asian markets
3 or 4 dried shiitake (sometimes labeled "black") mushrooms
½ lb soft or firm tofu, cut into ½-inch cubes
1 T soy sauce
2 T rice or white vinegar
½ t freshly ground black pepper, plus more to taste
Salt to taste
2 eggs, lightly beaten
1 T cornstarch mixed with 2 T water (optional)
1 T dark sesame oil
Minced scallions for garnish
Tabasco or other bottled hot sauce or hot sesame oil

Place the chicken and the stock together in a large, deep saucepan or casserole and turn the heat to high. When the stock or water boils, reduce the heat to medium-low and partially cover. Cook for 20 minutes, or until the chicken is just cooked through. Meanwhile, soak the lily buds, fungus, and shiitakes in hot water to cover until soft, 10 to 15 minutes; if the water cools before the shiitakes soften, drain and add more hot water.
Remove the chicken and, as soon as it is cool enough to handle, strip the meat from the bones and chop it. Trim and shred the lily buds, trim and mince the fungus and mushrooms, and add all of this to the simmering broth. Return the chicken meat to the broth, along with the tofu, soy sauce, vinegar, and plenty of pepper---at least ½ teaspoon.
Taste and add more soy sauce, salt, pepper, and/or vinegar if necessary. Raise the heat a little bit and stir eggs into the soup, followed, if you like, by the cornstarch, which will thicken the already fairly thick mixture even more. Float the sesame oil on top of the soup, garnish, and serve, passing hot sauce or hot oil at the table.

Recipe: Cotriade (French traditional stew)

Makes 4 servings
Time: 1 hour

A traditional stew of northern France.

½ C minced bacon
1 large onions, roughly chopped
About 1 lb baking potatoes, peeled & cut into small chunks
Salt & freshly ground black pepper to taste
1 t fresh thyme leaves or ½ t dried thyme
6 C fish or chicken stock, preferably warmed
About 2 lbs fillets or steaks of white fish, cut into chunks
Juice of 1 lemon
Minced fresh parsley leaves for garnish

Place the bacon in a large, deep saucepan or casserole and turn the heat to medium-high. Cook, stirring, until it is crisp, about 10 minutes. Remove with a slotted spoon and set aside.
Turn the heat to medium and cook the onions in the bacon fat, stirring, until softened, about 5 minutes. Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with fat. Season with salt, pepper, and thyme; stir, then add the stock.
Cook over medium heat until the potatoes are just tender, about 15 minutes.
Add the fish and cook another 5 to 10 minutes, until the fish is opaque and tender but not falling apart. Add the lemon juice, ladle into bowls, garnish, and serve.

Recipe: Twice-Cooked Chicken Stock

Makes about 3 quarts
Time: about 1 hour

This makes a delicious stock, and gives you perfectly cooked chicken to add to any of the following chicken soups.

3 quarts any chicken stock
1 small chicken or 2 or 3 lbs chicken parts, skin and all visible fat removed, rinsed and patted dry with paper towels
1 carrot, peeled and cut into chunks
1 clove garlic, peeled (optional)
Several sprigs fresh parsley or dill
Salt & freshly ground black pepper to taste

Combine all ingredients except salt and pepper in a large, deep saucepan or casserole and turn the heat to medium-high. Bring just about to a boil, then turn the heat to medium-low and partially cover; adjust the heat so the mixture sends up a few bubbles at a time.
Chicken parts will be done in 30 to 40 minutes, whole chicken in 45 to 60 minutes. Strain the stock. Remove the meat from the bones and either return it to the stock or reserve for another use. Season the stock with salt and pepper and use immediately, refrigerate for 4 to 5 days (longer if you boil it every third day), or freeze.