Buttermilk Pancakes: Without the Buttermilk.

3/4 cup milk

2 Tbsps. white vinegar (see note)

1 C all-purpose flour

2 Tbsps. white sugar (I used 3)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsps. melted butter

1 tsp. vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different from sour milk (modern homogenised, pasteurised milks do not normally sour; they become rotten, ill tasting). I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whip the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and stir with the whip until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!!

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.~~Al (Ales-Alexander) D Girvan.

Real-not Frozen Custard-3-Ingredient ICE CREAMS; and an Ice-Cream float.

Coffee Ice Cream: All you need to make this for yourself are:

-3 Tbsp instant coffee (and a couple of Tbsp of water)
-1/2 can of condensed milk
-2 1/2 cups whipping cream

Beat until whipped, pour into a freezer safe container, then freezer for 3-6 hours. When it’s ready to come out of the freezer, use an ice cream scoop to spoon that creamy goodness into your favourite dessert bowl. Enjoy.

The second recipe comes from my Cook Book; and; while it has very little to do with actual survival; from my Survival blog.

Here’s what you need:

-8-12 cups fresh, clean snow
-1 tsp vanilla
-10 oz. sweetened, condensed milk

-what ever flavour you might wish to add.

And here’s what you do:

1.      Scoop your fresh, clean snow into a large bowl.

2.      Sprinkle vanilla, and then drizzle condensed milk all over as well. Fold all ingredients together and stir until they’re well-combined.

3.      If necessary, fold more snow in until you've achieved your desired consistency.

4.      Scoop into a bowl and enjoy!

5.    Store remaining (if any) snow ice cream in a freezer-proof container with a lid.

Looking for a tasty, festive, yet non-alcoholic drink to enjoy as a treat? Then you’re definitely going to want to check out this home made Italian cream float recipe They look and are absolutely delicious. The recipe only requires 4 or 5 ingredients. If you plopped these in front of your family for dessert, I'm guessing you’d be the hero of the day.

Here’s what you need to make one glass:

-1/2 cup Club Soda

-3 Tbsp fruit flavoured syrup

-1Tbsp half & half (coffee cream)

-3 ice cubes-standard size

-whipped cream/maraschino cherry, to top it off

Here’s what you do:

Add your ice cubes to the glass. Then pour club soda into the glass. Pour in 3 tbsp of your desired flavour combination of fruit syrup  into the soda. Just before you serve, pour the half & half into the soda mixture. This way, the cream with seep down and create a cool design as it falls. Serve will whipped cream and a cherry on top. I do encourage everyone to stir before gulping.©Al (Alex-Alexander) D.Girvan. All rights reserved.

A Descriptive Story of Meat Cookery

There are only five general methods of cooking meats: They  are described below.

Moist Heat-Cooking in liquid: For: Large less tender cuts of  meat; stews, soups .    

1. Brown meat on all sides

2. Add seasonings

3. Cover meat with water, vegetable juices, or soup stock.

4. Cover pan tightly.

5. Simmer until tender, about 185 F. do not boil.       

6. If vegetables are to be added, add whole or large    pieces, just long enough before the meat is tender, to cook them.

Stew Tips:

1. Seasoning Suggestions: Bay leaf, Celery Seed, Celery Salt, Parsley, Thyme, Marjoram, Cloves, Peppercorns, or Curry powder.

2. Variety in Vegetables: (Select vegetables of various colours, textures, and flavours.) Cabbage, Carrots, Brussels Sprouts, Onions, Celery, Green Pepper, Tomatoes, Lima beans, Navy or Green Beans, Potatoes, Peas, Corn , Turnips(white or yellow).

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.


Braising Steaming Method

1. Dredge meat with flour, if desired

2. Season with salt and pepper and other seasonings, if desired.

3. Brown slowly on all sides in small amount of fat.

4. Add small amount of liquid.

5. Cover tightly.

6. Cook at simmering temperature on top of range, or in a slow to moderate oven (325-350 F) until tender.

Oven Broiling Method

You are really roasting the meat. This is the closest many Canadians have ever come to eating roast beef.

1. Turn oven regulator to "Broil". (Broiler may be preheated or not, as desired).

2. Place meat 2 to 5 ins. from heat.

3. Broil until top side is brown.

4. Turn and broil the other side.

5. Season and serve at once.

6. Season with salt and pepper, and other seasonings, if desired. Do not use salt before cooking. Salt draws out the juices and will cause the meat to be tough.

7. The one disadvantage to broiler cooking is that many home broilers are not hot enough to successfully cook, without drying out and toughening, the thinner cuts of meat now so common in the supermarkets

Broiling also includes all, grill and rotisserie cooking

Broiler tips:

1. Place steaks desired rare close to flame. Surface will brown before meat is cooked through.

2. Place 1-ins chops 2 to 3 ins. from heat. Place 2ins steaks 3 to 5ins from heat.

Pan Broiling Method-The preferred method for cooking a "Really Good" steak or chop.

1. Place meat in sizzling hot heavy frying pan or on griddle.

2. Do not add fat. Do not add water. Do not cover.

3. Brown meat on both sides.

4. Turn occasionally to cook evenly.

5. Remove fat as it accumulates.

6. When done, season and serve at once.

Pan Frying Method

(Thin, tender meat or meat made tender by pounding, scoring, cubing, or grinding.

1. In hot, heavy frying pan, brown meat on both sides in a small amount of fat.

2. Season with salt and pepper only after cooking.

3. Do not cover meat-to cover it would be braising.

4. Turn occasionally and cook at moderate temperature until done.

Roasting Method

Remember-Modern roasting  (in an oven)is really baking

1. Season with salt if desired (Use salt very sparingly, salt dries and toughens meat. More can be added later. I prefer not to add any salt until the meat is almost cooked) and pepper. .Searing is not necessary, again, it only dries, hardens and toughens the meat.

2. Place meat, fat side up, on rack in a shallow, open roasting pan. Do not use the deep covered pan commonly called a roaster (which is really a very poor quality casserole and an "American" innovation and suitable only for braising). You do not want to steam the meat.

3. Insert meat thermometer. The bulb of the thermometer should be in the meatiest part of the roast. Be sure the bulb doesn't touch bone or rest in fat.

4. Do not add water. Do not cover. Why spend the extra money to obtain a tender cut, if you intend to braise it? Strange as it may sound, many North Americans have never eaten true roast beef or roast meat of any kind. All hope is not lost however, as recently I have seen several styles of fairly well designed roasting pans- all of European or Asian design- coming into the hardware and department stores. Most of these new pans have good sturdy carrying handles and are equipped with a rack that facilitates lifting of the meat and prevents it from sticking to the bottom of the pan. Because these pans are intended for roasting-usually fish, meat, or poultry but sometimes vegetables, there are, of course, no lids.

5. Roast in a slow oven 250-350 F.

6. Roast to desired degree of doneness (a meat thermometer is the only accurate test for doneness. Be sure to use one, when you roast and remember, a large cut will continue cooking after it has been removed from the oven.

7. Take meat from oven and let stand 10-15 minutes for easier carving.

For meat Cookery, A Meat Thermometer is a Must

A Meat Thermometer is a Must

The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best kept secret of top chefs.

The touch method or a cooking time chart, are only approximate guides to the degree of doneness of meat. A Meat thermometer is the only accurate guide to the degree of doneness of roasts, steaks, and chops. As the degree of doneness is increased the amount of shrinkage is increased. When meat is cooked to exactly the correct degree of doneness, it is juicier and more flavourful. Consequently, there is more meat to serve, too. For these reasons, use a meat thermometer: If you ever have occasion to be in the kitchen of a large hotel or restaurant, observe the breast pocket of the chefs’ uniform. You will undoubtedly see his personal thermometer. It is probably the best kept secret of top chefs.

**Refrigerator Roll Dough

          Refrigerator dough should contain sugar and salt in proportions that will extend the activity of the yeast over several days. Refrigerate only those doughs made from recipes labeled "Refrigerator Dough" or "Cool-Rise or use method outlined for checking yeast growth in the freezer

                             3/4 cup milk

                             6 Tbsps.sugar

                             2 Tbsps.salt

                             5 Tbsps. shortening

                             2 Tbsp.sugar

                             1/2 cup warm water

                   2 envelopes granular yeast

                   1  beaten egg

                             4 cups flour

1. Scald milk; stir in larger portion of sugar, salt and shortening; cool to lukewarm.

2. Meanwhile, stir the smaller portion of sugar into warm water; sprinkle with yeast and let stand without stirring for 10 minutes

3. Stir yeast into milk mixture; add beaten egg and half of the flour. Beat until smooth.

4. Stir in remaining flour to make a smooth dough; place in greased bowl, rotate dough to grease top.

5. Cover bowl tightly with waxed paper or foil; store dough for at least 2 hours or until needed (up to 3 days).

6. To use, punch down and cut off dough as needed.

7. Let rise on greased pans until doubled in bulk; bake 15-20 minutes at 400 F. yield 18-24 rolls.

**Freeze and Bake Rolls

                        A very satisfactory, time saving method. Try it.

1 pkg. fast acting granulated yeast                                                                              

        1/2 cup sugar

        3/4 cup hot water

        3/4 cup milk, scalded

         2 Tbsps. salt

         1/4 cup soft shortening

         4 cups all purpose flour

                        Follow instant method; dough will be quite soft.

          Turn on to a floured board and knead until smooth and elastic; kneading in more flour if needed to make a dough easy to handle but not stiff. Put in greased bowl and let rise until double (1-1/2 hours) Punch dough down and form into 24 balls. Place on a baking sheet or in muffin tins. Brush with butter and let rise until double (45 min.). Heat oven to 275 F. Bake about 25 minutes (they should be set but only very lightly browned). Cool in pans 20 minutes, then remove from pans and finish cooling on cake racks. Freeze until needed (plastic freezer bags).Heat oven to 400 F. Heat buns until well browned and hot 10 -12 min.

Cool-Rise White Bread

Cool-Rise White Bread

            Bread prepared by the cool-rise can be baked any time from 2 to 24 hours after refrigerating. Work area should be warm while dough is being mixed and mixing should be done quickly to prevent cooling the dough.

                             2 tsp.sugar

                             1/2 cup warm water

                             2 envelopes granular yeast (4 tsp.).

                             1- 3/4 cups warm milk

                             2 Tbsps  sugar

                   1 Tbsp.salt

                             3 Tbsps.shortening

                             5- 1/2-6-1/2 cups flour

            Prepare the dough as for white bread until after first rising. Cover dough with plastic wrap, then a towel and let rest for 20 minutes in the board. Punch down, shape and fit into bread pans. Brush surface of dough with oil; cover pan loosely with greased wax paper, then plastic wrap. Refrigerate pans of dough for 2-24 hours. Remove from refrigerator when needed; let stand at room temperature for 10 minutes while preheating oven to 400F. Puncture any large surface bubbles which may have formed on dough during refrigeration, using greased toothpick. Bake 30- 40 minutes. Cool on a rack. For a soft crust, brush tops of baked loaves with margarine after removing from pans. Yield 2 loaves.

Barbecue Sauces

Barbecue Sauces-can give individuality, and distinction, to simply grilled, roasted, broiled, braised, or rotisserie cooked meat, fish, or poultry. All the barbecue sauces can also be used as a dip.

Refer also to Barbeque in Volume 1- Section4= Chapter 1- Some Cooking Terms and Methods Defined

Uncooked Barbecue Sauce

Mix together 1 ½ cups ketchup, 1 dry chilli pepper, soaked in water until soft and finely diced, ¼ cup lemon juice, 1 teaspoon each of prepared mustard and freshly ground black pepper, and 1 tablespoon Worcestershire sauce. Add 1 garlic clove split, 1 onion, halved, and 1 bay leaf. For meat or poultry.

Two Basic Barbecue Sauces

In a saucepan heat 3 tablespoons bacon drippings, and stir in 1/4 cup grated onion and 1garlic clove, mashed. Cook the mixture over medium heat for 2 minutes, stirring constantly, until meat begins to brown.

            In a bowl, mix 1cup tomato ketchup, ¼ cup each cider vinegar and Worcestershire sauce. 1 tablespoon prepared mustard, 2 teaspoons paprika, 1 teaspoon each of Tabasco and chilli powder, and 1/2 teaspoon salt. Add this to the saucepan and cook the sauce, stirring constantly, over low heat until it thickens. Simmer the sauce gently for 10 minutes and serve it very hot, with any barbecued meat or fowl.

OR

Saute 5 garlic cloves, diced. In 1/3 cup olive oil until the garlic is golden. Add ½ cup red wine, Bring he wine to a boil, and simmer for 2 minutes. Add ¼ cup A.1. Sauce, 2 tablespoons brown sugar, 1 teaspoon each of salt, pepper, mustard, and oregano, 1 cup brown stock, and ½ cup tomato paste and simmer over low heat for 15 minutes Correct the seasoning to taste with a dash of Tabasco and lemon juice. For meat, game, or poultry.

General Purpose Basting Sauce

Combine 1 ½ cups olive oil, 1 cup red wine, ¼ cup vinegar, 1 teaspoon minced parsley, 1 tablespoon salt, 2 garlic cloves, crushed, and ¼ teaspoon freshly ground black pepper.

OR

Combine 1 cup tomato ketchup, ½ cup butter, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, the juice of 1 lemon, and 4 thin slices of lemon. Simmer the mixture for 10 minutes. For all meats and poultry.

Dry Spicy Barbecue Rub-This mix can be used for meat, poultry, fish, or vegetables, and is especially good on potato chips.

Dry Rub Mix

ground cumin

paprika

garlic powder

onion powder

 chilli powder

salt

cayenne pepper

black pepper

white pepper

crushed red pepper

brown sugar

          In a large bowl, combine 1/4 cup each of cumin paprika, garlic powder, onion powder, chilli powder, salt, ground pepper and crushed red pepper. Add 1/2 cup dark brown sugar.

          Mix all ingredients together well.

          Store in clean zip-loc freezer bags until ready to use.

To Use- Pour out amount required. Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight. Use a greased pan, to cook.

Aussie Style Barbecue Sauce

1 onion,     minced very finely

1/4 cup       water

1/2 cup       ketchup

1/4 cup       red wine or good beef stock

1/4 cup       Worcestershire sauce

2 Tbsps.       vinegar

1 Tbsp.        instant coffee.

1/4 cup       brown sugar, packed

1 oz.           margarine

2 tsp.                     lemon juice

1.    Saute, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes

2.   This sauce is great with ribs, chicken, or meatloaf

          To Use:

            Depending on size, after a meatloaf has cooked for about 30 minutes, pour half of the sauce over the meat,           and bake 45 minutes more basting often with remaining    sauce. All other meats should be half to three- quarters       cooked before basting with sauce.

Brazilian Barbecue Sauce

Saute 2 cups coarsely diced Spanish onions in ¼ cup butter until they are transparent. Add 1garlic clove, finely diced ½ teaspoon oregano, the juice of 1 large lime, and salt and pepper to taste. Cook the mixture over low heat for 3 to 4 minutes, add 2 cups red wine, and bring the sauce to a boil. Reduce the heat and simmer the sauce gently for 5 minutes. Just before serving, add ½ cup each of butter and minced parsley. Serve with steak or hamburgers.

Cajun Barbecue Sauce

Heat 2 tablespoons butter over low heat until it foams and saute 1 green pepper, 1  small onion, and ½ small garlic clove, all finely diced, until they are golden brown. Stir in 1 tablespoon flour and blend well. Stir in 2 cups tomato puree and cook the mixture until it thickens, stirring constantly from the bottom of the pan. Add 1/4 cup minced celery tops 3 tablespoons Worcestershire sauce, 1tablespoon each of finely minced parsley and chives, 2 teaspoons chilli powder, and ½ teaspoon salt. Simmer the sauce gently over very low heat, or place an asbestos mat under the saucepan, until the vegetables are tender. If the sauce seems too thick, add a little stock or hot water.

Chinese Barbecue Sauce

Mix 6 teaspoons dry mustard with enough white wine to make a fairly thick paste. Add 6 preserved Kumquats, very finely diced, and 1 tablespoon of the syrup in which they were preserved. Blend thoroughly with 2 to 3 tablespoons soy sauce. For any barbequed meat.

Chinese Ginger Barbeque Sauce

Mix  together 1 cup soy sauce, 2 garlic cloves crushed, 1 tablespoon grated fresh ginger, and ½ cup each of Sherry and Tomato ketchup. Use as a marinade for spareribs and other pork cuts and for basting the meat.

Sweet and Sour Barbeque Sauce

In a saucepan mix 1cup each of red-wine vinegar, water, and brown sugar. Add 3 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon dry mustard, 1 cup pineapple chunks, fresh or frozen, 1 green pepper, seeded and cut into strips, and 2 tomatoes, peeled and cut into wedges. Bring the sauce to a boil and simmer it gently for 10 minutes. Stir in 1½ tablespoons cornstarch, mixed to a smooth paste with ¼ cup cold water and cook the sauce, stirring, until it is clear and thickened. For chicken, shrimps, roast pork, or spareribs

Fish Barbeque Sauce

Saute ½ cup onions, finely diced, in ¼ cup olive oil until the onions are golden but not brown. Add 1 cup tomato paste, 2 tablespoons Worcestershire sauce, ½ cup strained honey, and 1 teaspoon each of basil and salt. Simmer the sauce for 5 minutes, stirring constantly, and add ½ cup red wine Strain the sauce through a fine sieve and use it for basting grilled fish.

French Barbeque Sauce

1/3 cup       corn syrup

1/3 cup       white wine

¼ cup                   corn oil

¼ cup          Dijon mustard

2 Tbsp.        parsley, c hopped

1                 garlic clove, crushed

1 tsp.           salt

1/8 tsp        pepper

1/3 cup       onion or shallots, diced

Saute onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.

Leman Butter Barbeque Sauce

In a saucepan combine 1 cup butter with ¼ cup each of lemon and Sherry, 1 teaspoon Worcestershire sauce, 1 garlic clove, 1 teaspoon minced parsley, and ½ teaspoon salt. Bring the mixture to the boiling point but do not cook it. Use for basting grilled meats and poultry.

Mexican Barbeque Sauce

Combine 1 cup olive oil, ½ cup vinegar, 3 tablespoons each or finely minced shallot and green pepper, 1 cup tomato juice, 1 teaspoon oregano, 1 tablespoon chilli powder, 4 garlic cloves, crushed, and 1 tablespoon salt. Simmer the mixture for 10 minutes. Use for basting meats and fish.

Orange Barbeque Sauce

In 1 cup olive oil, saute 4 garlic cloves, crushed, and ¾ cup diced onions until they are golden but not brown. Add 1 cup each of ripe olives and tomatoes, both finely diced, 1 cup red wine, 2 tablespoons Worcestershire sauce, ½ cup each of orange juice and brown sugar, the juice of 1 lemon, the grated zest of 1 orange, 1 teaspoon rosemary, 3 tablespoons diced green pepper, and ¼ cup minced parsley. Bring the mixture to a boil and simmer it gently for 20 minutes. Strain and use for basting grilled meats and poultry. .

The Tomato Sauces

The Tomato Sauces

The latest of the Mother Sauces, because tomatoes come from South America and Europeans long believed them to be poisonous.

            Basic Tomato Sauce

In a heavy saucepan in 3 tablespoons butter cook 1 small carrot and 1 small onion, coarsely diced, until the onion is soft but not brown. Add ¼ cup flour and cook it, stirring occasionally, until it starts to turn golden. Add 2 to 2- ½ cups cooked tomatoes or diced fresh tomatoes, 1- ½ cups brown stock or water, 2 garlic cloves, crushed, a bouquet garni, 1 teaspoon sugar, ½ teaspoon salt, and a pinch each of thyme and pepper. Bring the sauce to a boil and simmer it, stirring constantly, until it thickens. Simmer the sauce, stirring occasionally and removing the scum as it accumulates on the surface, for 1 to 1 ½ hours, or until the sauce is reduced to about 2 cups. Discard the bouquet garni. Strain the sauce through a fine sieve, rubbing the pulp through. Bring it again to a boil and simmer it for 4 to 5 minutes longer, stirring constantly.

            Store the sauce in a jar, covered, in the refrigerator. If it is not used within a week, reheat it, cool it and resieve it. Return the jar to the refrigerator. A little Sherry poured over the surface of the sauce will hold it longer than a week. The Sherry may be stirred into the sauce

Tomato Sauce No. 2

1 quart                 fresh or canned Roma tomatoes-                                          crushed or chopped

1                           onion, dice

8                           cloves, in bag

3 Tbsps                  fat

3 Tbsps.                flour

                             Salt pepper, as needed

1. Set the tomatoes, onion and cloves on the fire and cook for twenty minutes.

2. In another stock pot make and cook roux.

3. Remove cloves from tomatoes; then add tomatoes to roux season and cook. This makes a thin sauce, if a thicker sauce is preferred use more roux

Rich Tomato Sauce

In a saucepan in 3 tablespoons olive oil sauté 1 garlic clove and 1 large Bermuda Onion, both finely diced, and ½ large green pepper and ½ small carrot. Both diced, stirring constantly, until the onion begins o brown. Add 1 quart fresh diced tomatoes and 1 large bay leaf tied with 4 sprigs of green celery tops and 1 small sprigs of thyme. Season to taste with salt and pepper and cook the sauce slowly over low heat for 40 minutes, or until it becomes thick. Strain it through cheesecloth or a fine sieve. For meat, fish, poultry, or vegetables.

Tomato Sauce Diable

In a saucepan combine ½ cup tarragon vinegar, 1 teaspoon each dry mustard and paprika, 1 scant teaspoon salt, 2 small garlic cloves, 1 large bay leaf, a pinch of cayenne, and 12 peppercorns, gently bruised. Reduce the liquid over high heat by half and strain it through a fine sieve, pressing gently. Add 1 cup rich tomato sauce heated, bring the sauce to a boil, and simmer gently for 8 to 10 minutes. Add ¼ cup boiling beef stock, 1 tablespoon sweet butter, and 1 scant teaspoon Worcestershire sauce. For broiled meat or fish.

Tomato Puree

Peel, seed and dice 4 ripe tomatoes and combine them in a heavy saucepan with 2 tablespoons butter. Cook the sauce, stirring frequently, until the tomatoes are reduced to a                                              smooth pulp and strain the pulp through a fine sieve. There will be less than a cup. (The amount will vary according to the liquid content of the tomatoes). Season the sauce with salt to taste

Tomato Sauce for Pasta

Peel, quarter, and seed 6 large ripe tomatoes. Put them in a saucepan with ½ teaspoon salt, a small onion stuck with 2 cloves, ½ cup chicken stock, and a few leaves of sweet basil. Cover and simmer for 35 to 40 minute, or until the tomatoes are very soft. Strain them through a fine sieve and stir in 1 tablespoon butter

.Mushroom Tomato Sauce

Saute 2 garlic cloves, crushed and diced, in ¼ cup olive oil until the garlic begins to colour. Add 1 pound mushrooms, sliced, and simmer for 10 minutes. Add 2-½ cups tomatoes, 2 leaves of sweet basil, a pinch of cayenne, and salt to taste. Cover and simmer for 1 hour over low heat, stirring occasionally

Tomato-Meat Sauce No.1

Saute 1 onion and 1 garlic clove, both diced. In 2 tablespoons olive oil, until the onion is golden. Add 1 can tomato paste, stir, and cook for 3 minutes. Add salt and pepper to taste, 2- ½ cups warm water, ½ pound of ground lean beef or pork, and 1 bay leaf. Cover and simmer for 1-½ hours.

Tomato-Meat Sauce No.2

Brown 1 minced medium onion and 2 minced cloves garlic lightly in ¼ cup olive oil in large saucepan. Add 1 pound ground chuck, and brown lightly. Add 1 can (28 ounces) tomatoes, 1 can (6 ounces) tomato paste, 2 teaspoons salt, 1/8 teaspoon cayenne, 1 teaspoon sugar, pinch basil, 1 bay leaf, and 2 cups water. Simmer, uncovered, about 1- ½ hours.