Pasta

Veal Parmigiana

1/3 cup grated Parmesan cheese

2 tbsp cornflake o dry bread crumbs

1 to ½ lb boneless veal cutlets or veal round steak, cut into 4 serving pieces

1 egg, slightly beaten

2 tbsp oil

1 medium onion, chopped

¼ tsp salt

1/8 tsp oregano leaves or Italian seasoning

8 oz can tomato sauce

4 oz shredded mozzarella cheese
Parmesan cheese

Pasta

Heat oven 375°F; in small bowl, combine 1/3 parmesan cheese and crumbs. Dip veal in egg; coat with cheese-crumb mixture. In large skillet, brown veal in hot oil. Remove veal to ungreased 8 inch square or round pan. Add onion to skillet; sauté until tender. Stir in salt, pepper, oregano and tomato sauce. Top pieces of veal put mozzarella cheese. Pour tomato mixture over cheese, spreading to cover. Sprinkle with additional Parmesan cheese. Bake at 375°F for 30 minutes until bubbly. Then put it in top of pasta.

Chicken Cacciatore

            Cacciatore sauce, “hunter style”, is a rich sauce of tomatoes, mushrooms, herbs, and wine.

¼ cup all purpose flour

2 ½ to 3 lb frying chicken, cut up, skinned

2 tbsp oil

1 medium onion, sliced

1 medium green pepper, sliced

1 tsp Italian seasoning

½ tsp sugar

½ tsp salt

1/8 tsp pepper

16 oz cans tomatoes, undrained, cut up

Hot cooked egg noodles

Place flour in shallow dish; coat chicken pieces with flour. In large skillet, brown chicken in hot oil; drain excess oil form skillet. Add remaining ingredients except spaghetti; mix well. Cover; simmer 30 to 40 minutes or until chicken is fork tender, stirring occasionally. Serve over hot cooked spaghetti.

Bolognese Sauce

            This is perhaps the most famous of Italian meat sauces. Bolognese Sauce is a rich one, containing meat, onions, carrots, and butter. It is a sauce that improves with age; so if you have time, make it a day ahead.

            Although traditionally made with veal and pork, we have adopted this classic to use lean ground beef and pork.

2 tbsp olive oil

2 tbsp butter

1 large garlic clove, minced

½ cup chopped onion

½ cup chopped celery, including some leaves

½ cup finely diced carrots

½ to ¾ pound lean ground beef and pork, or lean ground beef

1/8 tsp nutmeg

1½ to 2 tsp oregano

Salt and freshly ground pepper

½ cup dry white wine

½ cup half-and-half

1 can (28 oz.) Italian plum tomatoes, chopped (reserve and use the juice), or crushed

                                 Tomatoes

½ in by 1 in strip lemon peel (no white pitch)

Heat the oil and butter in a large, heavy bottomed pan. Add the garlic, onion, celery, and carrots. Sauté until the vegetables are softened, about 5 minutes. Add the ground beef and pork, nutmeg, oregano, salt, and pepper to taste. Sauté, breaking up the meat and stirring frequently, just until meat is barely cooked and not at all browned, about 2 minutes. Add wine. Raise the heat to medium high and cook, stirring often, until the wine evaporates, 8 to 10 minutes. Add the cream. Reduce the heat and cook gently, stirring frequently, until the cream has almost entirely reduced. Then add the tomatoes with their juice and the lemon peel.

            Cover and simmer gently, stirring occasionally, until the sauce has thickened, about 2 hours. Or bake in a 325°F oven in a covered earthenware casserole until the sauce thickens, 1 ½ to 2 hours

            Remove the lemon peel. Taste and correct the seasonings. Serve over hot pasta; it is recommended for all shapes and is the classic sauce for baked lasagna.

Carbonara Sauce

            The word Carbonara derives from carbon, meaning “coal”. One guess is that the mixing bowl should be so heavily coated with black pepper that it looks like the inside of a coal cellar. This dish was popularized by allied soldiers who had their first taste of it in Rome during World War II.

Butter

1½ tsp coarsely ground black pepper

2 tbsp butter

¼ pound pancetta or Canadian bacon, cut into slivers

4 eggs

¼ cup whipping cream

Salt to taste

1 pound spaghetti

1 cup grated parmesan cheese

            Generously grease a large serving bowl with butter and coat it with the black pepper.

            Melt the 2 tbsp butter in a skillet, add the bacon, and sauté for about 2 minutes. Remove from heat and keep warm.

            I n a small bowl beat the eggs with the cream and adds the salt.

            To serve, cook the spaghetti until just tender, Drain and return the pasta to the pot. Add the bacon and toss. Slowly add the eggs mixture to the hot pasta, tossing continuously. Pour immediately into the pepper-coated serving bowl. Add parmesan cheese, mix well and serve.

Mushroom Cheese Sauce

            This is a simple, elegant sauce. It is wonderful on spinach fettuccine.

¼ cup butter

2 tbsp olive oil

½ pound fresh mushrooms, sliced

2 tbsp all purpose flour

1 cup milk

¾ cup light cream

¼ cup dry white wine

1 cup grated Parmesan cheese

Salt and Pepper to taste

            Heat the butter and oil in a skillet over medium heat. Add the mushrooms and sauté until tender, about 5 minutes. Sprinkle the flour over the mushrooms and blend it in. Slowly add the milk and cream, stirring continuously, add cook until the mixture becomes thick and bubbly. Reduce the heat to a simmer and stir in the wine and cheese. Season it with salt and pepper. Serve at once over hot pasta. Pass additional Parmesan cheese at the table.

Tomato Sauce with Shrimp and Feta

            Tomatoes, shrimp, and feta cheese bring together the sunny flavors of the Mediterranean. If you start with frozen cleaned shrimp, this sauce takes very little time to prepare.

4 tbsp olive oil

1 tbsp minced garlic

2 cups peeled, seeded, and chopped ripe tomatoes

1/3 cup dry white wine

¼ cup chopped fresh basil

1 tsp dried oregano

Salt and freshly ground pepper to taste

30 medium shrimp, peeled

1/8 tsp crushed dried red pepper flakes

½ pound feta cheese, crumbled

            Heat 2 tablespoons of the oil in a saucepan over medium heat, add the garlic, and sauté for about 1 minute. Add the tomatoes and cook, stirring constantly for 2 to 3 minutes. Add wine, basil, oregano, salt, and pepper. Simmer and stirring occasionally for about 10 minutes.

            In a medium-size sauté pan, heat the remaining oil over the high heat. Add the shrimp and sauté for 1 to 2 minutes or until the shrimp are pink and firm. Sprinkle with the red pepper. Add to the tomato sauce and keep warm.

            Serve immediately over hot pasta (rigatoni or a tubular-shaped pasta is recommended) Sprinkle each serving with the feta cheese.

Fresh Crab and Tomato Sauce

            This sauce is for those fortunate to get fresh crabmeat and garden-fresh tomatoes.

2 tbsp olive oil

2 large garlic cloves, minced

2½ pounds fresh tomatoes, peeled, seeded, and chopped

Salt and pepper to taste

¼ cup chopped fresh parsley

1 pound fresh crabmeat, cartilage removed

            Heat the oil in a skillet over medium high heat. Add the garlic and sauté until pale gold. Add the tomatoes and season with salt and pepper. Cook the tomatoes at a slow boil for 15 to 20 minutes. Add the parsley and crabmeat and simmer for 3 minutes. Remove from the heat and serve over hot pasta (spaghetti is recommended).

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Sauces and Gravies

The flavor and texture of gravies and sauces can add a special touch to many types of meat. Roasts become gourmet accomplishments; leftovers look like new; chops and steaks take on an elegant air; and ground meat patties seem extra special.

Basic White Sauce

            This basic white sauce or its variations are great to use in creamed dishes or casseroles and make excellent bases for gravies and sauces to serve over meats.

¼ up margarine or butter

¼ cup flour

½ tsp salt

¼ tsp pepper

2 cups milk

In medium saucepan, melt margarine. Blend in lour, salt and pepper. Cook until mixture is smooth and bubbly; gradually stir in milk. Stirring constantly, heat until mixture boils and thickens.

Brown Sauce

            It is gravy you can make without meat drippings. It is a great idea for serving with leftovers.

2 tbsp margarine or butter

2 tbsp flour

¾ tsp salt

1/8 tsp pepper

2 beef-flavor bouillon cubes or 2 tsp beef-flavor instant bouillon

2 cups water

In small saucepan, melt margarine. Add flour; cook until golden brown, stirring constantly. Add remaining ingredients. Cook until mixture boils and thickens, stirring constantly.

Bordelaise Sauce

2 tbsp minced green onion

1 garlic clove, minced

1 carrot, finely chopped

1 small bay leaf

4 peppercorns

2 tbsp Margarine or butter

2 tbsp flour

¾ tsp salt

1/8 tsp pepper

2 beef broth

2 cups water

Sauté green onion, garlic, carrot, bay leaf, and peppercorns in margarine then add flour. Cook until golden brown, stirring constantly. Add remaining ingredients. Cook until mixture boils and thickens, stirring constantly. Strain to remove vegetables and spices before serving. If desired, stir in ½ tsp chopped parsley and dash thyme. Serve warm.

Madeira Sauce

2 tbsp margarine or butter

2 tbsp flour

¾ tsp salt

1/8 tsp pepper

2 beef-flavor bouillon cubes or 2 tsp beef-flavor instant bouillon

½ cup Madeira wine

In small saucepan, melt margarine. Add flour; cook until golden brown, stirring constantly. Add remaining ingredients. Cook until mixture boils and thickens, stirring constantly.

Mushroom Sauce

            Fresh mushrooms in a sauce add a finishing touch to our favorite roast, steaks, or chops.

2 tbsp margarine or butter

2 tbsp flour

¾ tsp salt

1/8 tsp pepper

2 beef-flavor bouillon cubes or 2 tsp beef-flavor instant bouillon

2 cups water

4.5 oz jar whole or sliced mushroom, drained

In small saucepan, melt margarine. Add flour; cook until golden brown, stirring constantly. Add remaining ingredients. Cook until mixture boils and thickens, stirring constantly. Stir in mushroom, cook until thoroughly heated.

Creamy Mushroom Sauce

            Serve this tasty mushroom sauce hot over any of your favorite meats.

1 ½ cups sliced mushrooms

¼ cup butter or margarine

¼ cup flour

1 1/3 cups condensed beef or chicken bouillon

½ cup light cream

¼ tsp salt

2 tbsp chopped parsley

Dash Pepper

In saucepan, sauté mushrooms in butter until golden. Cover; let simmer 5 minutes. Blend ¼ cup flour. Add beef broth slowly, stirring continually until smooth. Stir in cream, salt, parsley, and pepper. Heat just until mixture simmers.

Béarnaise Sauce

½ cup margarine or butter

1 tbsp finely chopped onion

1 tsp tarragon leaves

½ tsp chervil leaves

¼ tsp salt

Dash pepper

¼ cup hot water

4 egg yolks

2 tbsp white wine

4 tsp lemon juice

In small saucepan or top double broiler, combine margarine, onion tarragon, chervil, salt, pepper, and hot water. Cook until margarine is melted, stirring frequently. In small bowl, beat egg yolks slightly. Blend small amount of margarine mixture into beaten egg yolks; add to remaining margarine mixture. Cover over low heat or place top of double boiler over hot but not boiling water. Beat mixture with rotary beater or briskly with spoon until thick and smooth. Add white wine and lemon juice; blend well. Serve immediately.

Pot Roast and Gravy

2 tbsp oil

3-4 lb. beef chunk arm, blade or 7-bone pot roast

½ tsp pepper

4 medium onions, quartered

4 stalks celery, cut into pieces

1 bay leaf

2 beef-flavor bouillon cubes or 2tsp beef-flavor instant bouillon

1 ½ cups hot water

6 medium potatoes, halved

6 medium carrots cut into pieces

3 tbsp flour

¼ cup cold water

Salt to taste

Heat oven to 325°F, In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat; brown meat about 5 minutes on each side. Drain excess fat, if desired. Sprinkle pepper on all sides of meat. Add 1 onion, 1 stalk celery and bay leaf to meat. Dissolve bouillon in hot water; pour ¾ cup of bouillon around meat, reserving ¾ cup. Bring to boil; cover. Bake at 325°F for 60 minutes. Add remaining vegetables; cover and bake an additional 60-75 minutes or until meat and vegetables are fork-tender.

To prepare gravy, place meat and vegetables on warm platter. Cover loosely to keep warm. Measure drippings form oven. Skim off fat, if desired. Add reserved bouillon to drippings to make 3 cups; return to oven. In small jar with lid, add flour to cold water. Shake well. Gradually stir into drippings. Cook over medium heat, stirring constantly, until mixture thickens and boils. Salt to taste; serve with meat and vegetables.

Deluxe Barbecue Sauce

1 cup sauce

1 cup chili sauce

½ cup finely chopped onion

¼ cup firmly packed brown sugar

1 tsp celery seed

1 tsp salt

¼ tsp instant minced garlic

2 tbsp Worcestershire sauce

2 tbsp lemon juice

1 tsp prepared mustard

In medium saucepan, combine all ingredients. Bring to a boil, stirring until well blended. Simmer 15 minutes, stirring occasionally.

Barbecue Sauce

200 ml tomato paste

100 ml maple syrup

50 ml dark treacle

50 ml tomato ketchup

50 ml white wine vinegar

3 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp garlic powder

¼ tsp hot paprika

Sea salt and freshly ground black pepper

Put all the ingredients in a small saucepan, bring to the boil and simmer gently for 10-15 minutes until reduced slightly and thickened. Season it with salt and pepper to taste and let cool.

Pour into an airtight container and store in the refrigerator for up to 2 weeks.

Sweet Chili Sauce

6 large red chilies, deseeded and chopped

4 garlic cloves, chopped

1 tsp grated fresh ginger

1 tsp salt

100 ml rice wine vinegar

100 ml sugar

            Put the chilies, garlic, ginger, and salt in a food processor and blend to a coarse paste. Transfer to a saucepan, add the vinegar and sugar bring to the boil and simmer gently, part-covered, for 5 minutes until the mixture becomes thin syrup. Remove from the heat and let cool.

            Pour into an airtight container and store in the refrigerator for up to 2 weeks.

Asian Barbecue Sauce

100 ml tomato paste

50 ml hoi sin sauce

1 tsp hot chili sauce

2 garlic cloves, crushed

2 tbsp sweet soy sauce

1 tbsp rice wine vinegar

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp Chinese five-spice powder

            Put all the ingredients in a small saucepan, add 100 ml water, bring to the boil and simmer gently for 10 minutes. Remove from the heat and let cool.

            Pour into an airtight container and store in the refrigerator for up to 2 weeks.

Teriyaki sauce

2 tsp cornstarch

1 tsp ground ginger

¼ cup white wine

¼ cup soy sauce.

In small saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until thickened; serve warm.

Skillet Gravy

            It is great to serve with potatoes, noodles, and over meat. Save leftovers for hot meat sandwiches the next day.

3 tbsp meat drippings

3 tbsp flour

2 cups liquid

Salt to taste

Pepper to taste

Shake or spoon flour into drippings in skillet. Blend over low heat until smooth and browned. Gradually add liquid. Cook, stirring constantly, until mixture thickens. Season it with salt and pepper.

Sweet-Sour Sauce

            Sweet and tart flavors in this sauce add a snazzy to pork, ham, or lamb. Serve warm or cool.

½ cup pineapple juice

2 tbsp vinegar

2 tbsp brown sugar

1/8 tsp pepper

½ tsp paprika

1 chicken bouillon cube

½ tsp prepared mustard

1 tbsp cornstarch

¼ cup water

In small saucepan, combine all ingredients except cornstarch and water. Cook until bouillon cube is dissolved. Combine cornstarch and water. Stir into hot liquid. Cook, stirring constantly, until mixture thickens and comes to a boil.

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