Have you ever lost a favorite recipe and spent months or years looking for it and searching the net for something like it? I recently found an old box of recipes and found some that I thought were lost forever! You can't imagine my shock and surprise. I can't wait to make these again!
Actually, I have never tried this one, but will be testing it out this weekend. I'll let you know if it turns out like I remember.
* Exported from MasterCook *
Brooklyn House Spaghetti Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 pork chops
5 beef ribs
5 cans tomato sauce -- large
olive oil
1 can tomato paste -- large
3/4 cup Italian parsley -- chopped
1 stalk celery
3 green peppers -- quartered
3 large onions -- quartered
1 cup red wine
1 head garlic -- about 10 cloves; pressed
1 beef bouillon cube
3/4 cup Parmesan cheese
1/4 cup oregano
2 bay leaves
1/4 cup basil
4 teaspoons thyme
salt and pepper -- to taste
red wine
Brown meat in olive oil. (Salt and pepper the meat.) Remove meat and brown tomato paste in drippings for about 5 minutes.
Add 2 cans of water and cook for 20 minutes. Add tomato sauce and 2 cans of water. Add meat back and add parsley.
Saute onions and add this, green peppers and whole celery stalk to the sauce. Cook for about 5 hours.
Remove green pepper, celery, and meat.
Shred meat and add back to sauce. Add cheese, wine, spices, and garlic.
Mix bouillon with 1 cup water and add to sauce.
Season with salt, red and black pepper. Cook for one hour.
Remove bay leaves before using.
Description:
"My family used to love visiting this restaurant when I was young. It was always a special treat. Before they closed down, a friend got this recipe from the little old Italian lady that worked the kitchen."
This recipe was shared with my mother many years ago. We used to have it all the time, but then the recipe was lost. When my mother called the widow of the author of the recipe, she said, "You know, Ann, you are the third person that lost their recipe and asked for this recipe. I tried to find my copy, but mine is gone, too." A couple of years ago, when I remember it and wanted to make it, I learned about this mystery. I spent months looking for it online, but never found it. We all thought it was gone forever until recently. Don't stick up your nose at the use of the little "Blue Box" until you try it...LOL!
Macaroni and Cheese Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box macaroni and cheese -- prepared
1/2 onion -- chopped fine
1 stalk celery -- chopped fine
1/2 green pepper -- chopped fine
2 dill pickles -- chopped fine
1 cup mayonnaise -- must be Hellmann's
red pepper -- to taste
garlic salt -- to taste
black pepper -- to taste
salt -- to taste
1/2 pound shrimp -- coarsely chopped
Mix all together except shrimp. Fold in shrimp and chill. (Measurements are approximate. No measurements were given in the recipe.)
- - - - - - - - - - - - - - - - - - -
NOTES : Tuna or crab meat can be substituted for shrimp.
Finally, a recipe for primavera that a good friend shared with me. It used to be stapled to a bunch of other recipes from a Dairy Competition. This is another recipe I have spent years looking for something similar online, but never found one to match this one. Like so many things, we messed with it only to the point of playing with the veggies and adding seafood. The "sauce" was the best! I'm wondering if we may have added a little thyme as well.
Garden Picken' Pasta Primavera
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium squash -- sliced
3 medium zucchini -- sliced
1 1/2 cups broccoli florets
10 ounces snow peas -- thawed if frozen
3 green onions -- chopped
1 teaspoon garlic -- minced
1/2 pound mushrooms -- sliced
1/4 cup olive oil
2 cups cherry tomatoes -- cut in halves
1/2 cup parsley -- chopped
1/2 cup pecans -- coarsely chopped
1 pound spaghetti
1/2 cup butter
1 cup heavy cream
1/2 cup Parmesan cheese -- grated
2 tablespoons basil -- chopped
1 1/2 pounds shrimp -- or 2 pounds
In a large pot, in salted water, blanch squash, zucchini, broccoli, and peas for 2 minutes. Drain and set aside. (I don't think we used all the veggies when adding shrimp....just broccoli and snow peas.)
Saute onion, garlic and mushrooms in olive oil in skillet over medium heat until onions are soft. Add tomatoes, parsley, and pecans. (We didn't use the pecans.) Cook for 3 minutes. Remove from heat and set aside.
Cook spaghetti by package directions; drain.
Melt butter in a large pot over medium heat. (This is where we cooked the shrimp.) Add heavy cream, Parmesan, and basil. Cook stirring until sauce is creamy. Remove from heat and add all vegetables, tossing gently to coat. Spoon over cooked spaghetti. Serve with additional Parmesan cheese if desired.
Description:
"A good friend shared this recipe with me years ago. We used to make it and add shrimp for the best primavera ever!"
Actually, I have never tried this one, but will be testing it out this weekend. I'll let you know if it turns out like I remember.
* Exported from MasterCook *
Brooklyn House Spaghetti Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pork chops
5 beef ribs
5 cans tomato sauce -- large
olive oil
1 can tomato paste -- large
3/4 cup Italian parsley -- chopped
1 stalk celery
3 green peppers -- quartered
3 large onions -- quartered
1 cup red wine
1 head garlic -- about 10 cloves; pressed
1 beef bouillon cube
3/4 cup Parmesan cheese
1/4 cup oregano
2 bay leaves
1/4 cup basil
4 teaspoons thyme
salt and pepper -- to taste
red wine
Brown meat in olive oil. (Salt and pepper the meat.) Remove meat and brown tomato paste in drippings for about 5 minutes.
Add 2 cans of water and cook for 20 minutes. Add tomato sauce and 2 cans of water. Add meat back and add parsley.
Saute onions and add this, green peppers and whole celery stalk to the sauce. Cook for about 5 hours.
Remove green pepper, celery, and meat.
Shred meat and add back to sauce. Add cheese, wine, spices, and garlic.
Mix bouillon with 1 cup water and add to sauce.
Season with salt, red and black pepper. Cook for one hour.
Remove bay leaves before using.
Description:
"My family used to love visiting this restaurant when I was young. It was always a special treat. Before they closed down, a friend got this recipe from the little old Italian lady that worked the kitchen."
This recipe was shared with my mother many years ago. We used to have it all the time, but then the recipe was lost. When my mother called the widow of the author of the recipe, she said, "You know, Ann, you are the third person that lost their recipe and asked for this recipe. I tried to find my copy, but mine is gone, too." A couple of years ago, when I remember it and wanted to make it, I learned about this mystery. I spent months looking for it online, but never found it. We all thought it was gone forever until recently. Don't stick up your nose at the use of the little "Blue Box" until you try it...LOL!
Macaroni and Cheese Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box macaroni and cheese -- prepared
1/2 onion -- chopped fine
1 stalk celery -- chopped fine
1/2 green pepper -- chopped fine
2 dill pickles -- chopped fine
1 cup mayonnaise -- must be Hellmann's
red pepper -- to taste
garlic salt -- to taste
black pepper -- to taste
salt -- to taste
1/2 pound shrimp -- coarsely chopped
Mix all together except shrimp. Fold in shrimp and chill. (Measurements are approximate. No measurements were given in the recipe.)
- - - - - - - - - - - - - - - - - - -
NOTES : Tuna or crab meat can be substituted for shrimp.
Finally, a recipe for primavera that a good friend shared with me. It used to be stapled to a bunch of other recipes from a Dairy Competition. This is another recipe I have spent years looking for something similar online, but never found one to match this one. Like so many things, we messed with it only to the point of playing with the veggies and adding seafood. The "sauce" was the best! I'm wondering if we may have added a little thyme as well.
Garden Picken' Pasta Primavera
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium squash -- sliced
3 medium zucchini -- sliced
1 1/2 cups broccoli florets
10 ounces snow peas -- thawed if frozen
3 green onions -- chopped
1 teaspoon garlic -- minced
1/2 pound mushrooms -- sliced
1/4 cup olive oil
2 cups cherry tomatoes -- cut in halves
1/2 cup parsley -- chopped
1/2 cup pecans -- coarsely chopped
1 pound spaghetti
1/2 cup butter
1 cup heavy cream
1/2 cup Parmesan cheese -- grated
2 tablespoons basil -- chopped
1 1/2 pounds shrimp -- or 2 pounds
In a large pot, in salted water, blanch squash, zucchini, broccoli, and peas for 2 minutes. Drain and set aside. (I don't think we used all the veggies when adding shrimp....just broccoli and snow peas.)
Saute onion, garlic and mushrooms in olive oil in skillet over medium heat until onions are soft. Add tomatoes, parsley, and pecans. (We didn't use the pecans.) Cook for 3 minutes. Remove from heat and set aside.
Cook spaghetti by package directions; drain.
Melt butter in a large pot over medium heat. (This is where we cooked the shrimp.) Add heavy cream, Parmesan, and basil. Cook stirring until sauce is creamy. Remove from heat and add all vegetables, tossing gently to coat. Spoon over cooked spaghetti. Serve with additional Parmesan cheese if desired.
Description:
"A good friend shared this recipe with me years ago. We used to make it and add shrimp for the best primavera ever!"
Daphne
Keep your mind wide open.
Keep your mind wide open.
