Carrot Cake

Charity posted this recipe which I decided to post so I can try it later.... Here is her post with the recipe.

A friend brought over a few slices of carrot cake for us last night, complete with homemade cream cheese frosting. It was easily the best carrot cake I've ever personally had, so I badgered her into giving me the recipe.


Cream Cheese frosting:

1 package cream cheese, softened
1 stick butter plus 2 tablespoons, softened
(cream together)
1 tsp vanilla
1 box powdered sugar

Whip together until smooth and beautious! Light and fabulously yummy enough, this might just replace my buttercream frosting recipe as a frosting base. I can easily see adding cocoa to this for chocolate, or orange, or lemon, or....you get the picture.


Carrot cake:

* 3 eggs
* 3/4 cup buttermilk
* 3/4 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple with juice
* 1 cup raisins

Directions

1. Preheat oven to 350. Grease and flour a 9x13 pan.
2. Sift together flour, baking soda, salt and cinnamon. Set aside.
3. Combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4.Combine shredded carrots, coconut, and pineapple. Optional: also add walnuts and raisins. (I don't.)
5. Add carrot mixture to batter and fold in well.
6. Pour into prepared pan, and bake for 1 hour. Check with toothpick.
7. Allow to cool before frosting.

My friend informs me that lately, she's taken to baking it for 45 minutes - still does the toothpick check, and comes out clean, but the cake itself is a bit denser, which she likes. I can't compare, as that denser version is all I've had, but to say it was very good indeed is an understatement.


I suppose you could do all of those things that people do to make recipes like this one a little more healthy - sub applesauce for the oil, and egg beaters for the eggs, use wheat flour - but I can't vouch for how fabulous or not the cake will then be!

Baked Brie Recipe

Gwyn brought this brie to the holiday (Chickmas) party this year . Here is what she sent to us via e-mail.

The brie that I brought for Chicksmas was an amalgamation of a couple recipes. I started with the base recipe is below with the following changes:

I omitted the parsley and almond filling.
I cut the brie in half and added a 1/2 cup each of chopped pistachios and sun-dried tomatoes. (The other recipe I was working from called for dried cranberries in place of the tomatoes.) If I were to make it again, I'd use tomatoes that had been soaked in oil for more flavor and maybe a splash of balsamic vinegar.


Brie en Croute
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
Watch this elegant, sure-to-impress appetizer disappear at your next party
as creamy Brie, topped with almonds and parsley, oozes out of its flaky
pastry crust.
ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet),
thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 14-inch square. Cut off the corners to make a circle. Sprinkle the
almonds and parsley in the center of the circle. Top with the cheese. Brush
the edge of the circle with the egg mixture. Fold the pastry up over the
cheese to cover. Trim the excess pastry and press to seal. Brush the seam
with the egg mixture. Place seam-side down onto the baking sheet. Decorate
the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45
minutes. Serve with the crackers.

Potato, Leek, and Feta tart

Priscilla brought this to a potluck this holiday season (2009).

1 tbs olive oil
2 leeks (white and light green parts), cut into half moons
2 small zucchini, cut into half-moons
Salt & black pepper
1/2 cup crumbled Feta
2 tbs chopped fresh dill (dry if you don’t have fresh)
2 Red Bliss potatoes (8oz) thinly sliced
1 store bought or home-made pie crust


Heat oven to 375.  Heat the oil in a large skillet over medium heat.  Add the leks, zucchini, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until just tender, 4-5 minutes.  Stir in the feta and dill.  Add the potatoes and toss to combine.

On a piece of parchment paper, roll the piecrust to a 12-inch diameter.  Slide the paper onto a baking sheet.  Spoon the potato mixture onto the piecrust, leaving a 2 inch border.  Fold the edge of the piecrust over the mixture.  Bake until the piecrust is goldenbrown and the potatos are tender.  50-60 minutes.

Clam Dip

Recently I posted on Facebook that my clam dip tastes better after it had been in the refrigerator overnight. Several people asked for the recipe which I thought was strange as I have never really used a recipe before as I can't totally remember how my mom made it but I do remember she put in pickle juice. I guess I assumed everyone knows how to make clam dip or other dips.

My recipe changes each time a bit but this is what I did last time.

• 2 bricks cream cheese (I use all of them, regular, lowfat or fat free and don't notice much difference)
• 1 can diced clams (All of it, DO NOT drain you need that clammy juice! The can is the regular tuna size one.)
• 2 green onions chopped
• 1/4 cup juice from the pepperoncini jar (or so maybe a little more - I just pour a good swig into the mix). I also use pickle juice but I didn't have any....and I might like this better. If your dip is too thick use this to thin it.)
• 3 dashes pepper

Mix until smooth.
Let sit overnight in the fridge.
Serve with chips!

Russian Tomato Gratin

I saw this recipe in the Food Day and had to get the recipe so I can try it sometime.

 

Published August 25, 2009 in The Oregonian Food Day

Makes 8 servings

"Russian" in this dish's name refers to cookbook author Patricia Wells' favorite tomato variety. Baking these gratins individually means they're only in the oven for 12 to 15 minutes, resulting in a fresh tomato flavor. Wells says she likes to make the egg, cheese and herb mixture a few hours in advance. The herbs beautifully infuse the mixture, making for a grand summer dish.

Ingredients

• 3 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
• 2 teaspoons fresh summer savory leaves or rosemary leaves, very finely chopped
• Fine sea salt
• 2 pounds firm, ripe tomatoes
• About 4 thin slices white bread, toasted

Instructions

Preheat oven to 375 degrees
In a small bowl, combine the eggs, ricotta, Parmigiano-Reggiano and summer savory. Season lightly with salt and whisk to blend. Set aside. (The mixture can be made up to 2 hours in advance, covered, and refrigerated until baking.)
Meanwhile, bring a large pot of water to a boil. Prepare an ice water bath in a large bowl. Core the tomatoes. With a sharp paring knife, score an X in the skin of the bottom of each tomato. Plunge the tomatoes into the boiling water for about 30 seconds, then remove with a slotted spoon and place in the ice water. Allow to cool slightly. Peel the skin from the tomatoes; discard skin. Chop tomatoes coarsely and place in a sieve set over a bowl to drain slightly.
Grease eight 8-ounce ramekins. Arrange the ramekins side by side on a baking sheet. Using a cookie cutter, cut the toast into eight 2 1/2-inch rounds. Place a round of toast on the bottom of each of the ramekins. Spoon the chopped tomatoes on top of the toast and sprinkle with salt. Divide the batter between the ramekins (batter will top but not fill ramekins).
Place the baking sheet in the center of the oven and bake until the batter is set and the gratins are golden and bubbling, 12 to 15 minutes. Serve warm or at room temperature, as a first course or as a side vegetable dish.
Variations: A tiny bit of cooked bacon or chopped ham sprinkled atop the bread before adding the tomatoes makes for a pleasant, heartier gratin. This can also be cooked in a single 10 1/2-inch (6-cup) round porcelain baking dish. Proceed with the recipe through draining the tomatoes. Arrange the toast on the bottom of the baking dish, trimming it to form a single layer, add the chopped tomatoes and pour the batter over the tomatoes. Bake until set, about 15 minutes.

From "The Provence Cookbook" by Patricia Wells

Asian Tofu and Brown Rice Salad

Earlier this month I went to a ladies charity poker party. Geeta brought this amazing salad which I had two large helpings of. Normally I don't like brown rice but this dish may convert me! She said she often substitutes the vegetables for what she has handy and needs to be used. At the poker party I remember there were pieces of broccoli and shrimp in the dish. I don't remember any yellow peppers that day but my guess is the secret is in the dressing.


2 Cups of cooked brown rice
1 yellow bell pepper
8 oz of snow peas sliced on the diagonal
2 cups mung bean sprouts
1 bunch of scallions
1 can water chestnuts sliced
1/4 cup raisins
1/2 cup cashew pieces
8 oz baked tofu medium diced
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1/4 cup tamari or soy sauce2 tablespoon toasted sesame oil2 tablespoon honey
1/4 cup canola/safflower oil

In a large bowl combine the rice, yellow pepper, snow peas, bean sprouts, scallions, water chestnuts, raisins, roasted cashews and tofu together.

In a medium bowl, whisk together grated ginger, rice wine vinegar, tamari, honey and sesame oil. When combined drizzle in the canola or safflower oil while whisking briskly.

Pour the dressing over the salad and toss. Let the salad rest for 15 miniutes to allow the rice to absorb dressing.

Gold Garden Seafood Restaurant

I like to go to Gold Garden Seafood restaurant for the "salt & pepper fish" and the "crab soup". The actual names of the dishes are below. 

There is a large sign out front which reads "Gold Coin" but here is the address.

3016 SE 82nd Ave.

Portland, OR 97266

Hours: 7 days a week 11:30 am - 11:00 pm

503-777-3399

The actual name of the dish I like is Pepper & Salted Rock Cod Fillet. 

Some other dishes that are underlined on my take out menu from my last time there are (I am unsure if I have had these or not as I usually go with friends and we eat family style):

Jin Sha Pork Chop 

Chinese Broccoli with Oyster sauce (I usually make this at home)

Dry Sauteed String Beans

Lettuce Wrapped with Shredded Chicken

Crab Meat with Fish Maw Soup (I always get this instead of standard egg drop soup)

El Trompo Red Salsa

This is the recipe for a red salsa I had at El Trompo in Mazatlán Mexico. At the time I couldn't place the chile used and thought it was a cousin to a chipolte. It was only moderately spicy which usually does not appeal to me but I had to have the recipe. This is what I was able to get from the waiter.

Chile Morita (dried)

Tomato sauce

The sauce at El Trompo was very liquidy (is that a word?)

Boil the Morita chilies until soft, mix in the tomato sauce. 

I haven't tried this yet but assume there must be some breakdown of the chilies prior to adding in the tomato sauce. Maybe puree them together? Maybe take the chiles out of the boiled water once soft, puree then add the tomato sauce?

Simple Greek Orzo Salad

My friend Stephenie sent this to me as a coworker has made this a couple of times for work potlucks.  She really likes it as it tastes good and is simple.  

Orzo pasta
Feta cheese
Fresh basil – finely chopped
Cherry or grape tomatoes – split in half

Dressing:
2 – 3 Tablespoons EVOO
Juice of about ½ lemon
Zest of 1 lemon
Salt
Pepper

Note: Measurements are approximate.  Dressing ingredients can be adjusted to taste.
Suggestions: to add Kalamata Olives to the salad

Banana Bread Recipe

I got this recipe from my friend Tran who tasted the finished product some time ago and was made by her co-worker Aileen. I am modifying the recipe to be the way Aileen normally makes it.

1/2 c. butter, softened

1 c. sugar

2 eggs, beaten

1 c. buttermilk

2 1/4 c. flour

1/2 t. salt

2 t. baking soda

1 t. baking powder

3 c. mashed bananas (really ripe bananas)

1 c. chopped nuts

Pre-heat over to 375 degrees, 350 for glass pans. Grease and flour a 9x5x2 baking pan.

Cream butter and sugar, add eggs.

Put the 2 teaspoons of baking soda into the 1 cup of buttermilk, stir. Add to the creamed mixture above.

In a separate bowl, sift flour and salt, add baking powder. Add to creamed mixture.

Stir in the mashed bananas. Stir in nuts.

Put in greased and floured pan. Bake for an hour. check at 50 minutes using a toothpick. When the toothpick comes out clean, the bread is done. It usually takes at least 60 minutes. You might want to cover the bread with foil so it doesn't burn the top. Do this AFTER you have the bread as brown as you want it on top (at about 50 minutes). 

This recipe works well if you want to double it so you have two loaves of Banana Bread.

Ken's Pizza

I was at a function last Thursday night and I thought I wrote down all of the the restaurant suggestions but my phone doesn't seem to have the note any longer. :( The good news is I remember one suggestion. A man named Ali suggested Ken's Pizza as a must. 

I really must try this place out soon.

http://www.kensartisan.com/pizza.html 

Ohhhh the Coffee

Earlier this month I invited myself down to my friends house for a girls night of chatting, drinks, and watching the final episodes of Battlestar Galactica. While there she gave me some wonderful coffee. I have known for some time that she is a coffee snob but she simply lives too far away (1 hour drive) for me to participate in her coffee habit on a regular basis.

But while I was there this last trip I realized what I am missing. The coffee was from Coffee Emergency and it was the Guatemalan Palo Alto Azul. It was great!! It seems I like my coffee stronger than she does and I also like it black. I am not beyond drinking coffee with milk (I prefer soy) and other wonderful flavorings but I also like to the taste of really good coffee without all of the other stuff. 

Here is a link to her blog as it refers to coffee. I will be going over these posts to learn more about not only buying good coffee but also how best to process it. 

http://rhienelleth.livejournal.com/tag/coffee 

The other good news about coffee is the APICS Portland Chapter is going to do a plant tour of Stumptown Roasters in Portland. The good news is there will be a tasting! I have got to get the time off work to go. This will be a good start in researching coffee in the local area.  Here is the info for the tour if you are interested in participating.

Location: 
Stumptown Coffee Roasters
4525 SE Division St.
Portland, OR 97206

Date: May 15th from 1-3pm

Standard Cost:
Members: $5
Non-members: $8
Students: $3

Broccoli Casserole

Recipe from: Bonnie (who got it from Pam & John Forncrook 10/17/1989)

Serves: 6-8 people

1 pkg Stove Top Stuffing

8-16 oz broccoli (per taste)

3/4 cup milk

2 tbsp flour

2 chicken bouillon cubes

1/4 cup butter

1 pkg (8oz) cream cheese

Handful grated cheddar cheese

Sprinkling of paprika

Prepare stuffing per instructions on the box. Put in bottom of buttered 9 x 13 pan and top with broccoli. 

Stir milk, flour and 2 chicken bouillon cubes in saucepan. Cut butter and cream cheese into the saucepan while stirring. Melt the butter and cream cheese and cook until thick, pour over the broccoli.

Cover top with grated cheese and sprinkle with paprika.

Cover with foil and bake at 350 degrees for 45 minutes. 

Steamed Dumpling Wrapper

This recipe can be used for a thin or thicker wrapper depending on what you prefer based off the filling used. This is the same type of wrapper used in the steamed shrimp dumplings you see at Dim Sum (pictured left). 

This is also the version Stephenie's grand-mother uses for "Chi Chi's". 

1 cup wheat starch

1 heaping tbsp tapioca flour
3 dashes salt

1 tsp oil (vegetable)
1/2 cup boiling water

Tortilla press

Mix starch, tapioca flour, and salt together. Then add oil. Gradually add water while mixing. Mix until able to knead into a ball (pick up the extra ingredients on the side of the bowl during the kneading process).

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.
Steam for 8 minutes.

Chi Chi - Tapioca Pearl Wrappers

Makes 75-100 wrappers

1 bag (14 oz) tapioca pearls

1 bag (16 oz) wheat starch

2 cups + 4 tbsp water

1 1/2 - 2 cups boiling water (get some going in your tea kettle)

3-6 tsp vegetable oil

Tortilla press

Soak Tapioca pearls in the water, add 1 cup initially then gradually add in 1/2 cup increments while stirring. Let it sit for 5-10 minutes after the first 1-1/2 cup to review if more is needed. If dry, add more water while stirring. Set aside. 

The total amount of water depends on what is necessary to get the pearls soft. When Rosenna and I made these on 12/30/08 we needed 2 cups + 4 tablespoons.

Boil the water.

Add about 1-2 cups of the wheat starch to a bowl and drizzle some of the vegetable oil while stirring. Gradually add the boiling water while you knead the dough. Repeat the process until all of the wheat starch is used.

You might want to use a glove to help with the heat of the boiling water and the stickiness. 

Gradually add the softened tapioca pearls to the wheat starch mixture. Knead until the two are thoroughly mixed together and doesn't stick to hands. You may need to add a little oil at this point as well. 

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.

Steam for 8 minutes. 

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

Spätzle

This is Silke's recipe for Spätzle.

500 grams Mehl (5 cups Flour)

5-6 Eier (Eggs)

300-400 ml Mineralwasser (1-1/2 - 1-3/4 cup Mineral water)

Salz (Salt)

Pfeffer (Pepper)

Muskat (Nutmeg)

Mix until there are no lumps and it is relatively thick. 

Boil a pot of water.

Use the press or cut with a knife off cutting board into the water.

Boil for a couple of minutes then transfer to a bowl of cold water for a minute or so. Move to another container. Repeat the process.

Fry completed Spätzle with butter to warm then serve.

--------------------------

Here is the recipe from the press I bought in Germany.

Serves 8

500 grams flour (about 5 cups)

6 eggs

A pinch of salt

Warm water

Mix ingredients together until dough is moist and spongy. 

Put dough into the grater's container

Place grater over pan of boiling water so it rests on the rim.

Grate the dough into water.

Spätzle will rise to the surface when cooked.

Drain and serve with melted butter.

Lemon Bars

This recipe is one that a co-worker Velma perfected. It took me 3-4 tries to get it right but I finally did. The recipe below reflects all of the changes to the original recipe she gave me. 

2 cups unbleached flour

1 cup butter

1/2 cup powdered sugar

4 eggs

2 cups sugar

Dash salt

5 tbsp lemon juice (juice of 2 lemons)

2-4 heaping tsp lemon zest

1/4 cup flour

1 tsp baking powder

Powdered sugar

Preheat oven to 350 degrees. (Lightly spoon flour into measuring cup; level off.) Combine flour, butter and 1/2 cup powdered sugar. Mix thoroughly and loosely place (this is critical) into ungreased 13x9-inch pan. 

Bake 20 minutes.

Meanwhile, mix egg, sugar, salt and lemon juice. fold in 1/4 cup flour and baking powder. Pour onto hot crust.

Bake 25 minutes longer.

Cool; cut into squares and sprinkle with powdered sugar.

Makes 2 dozen

Cream Cheese Pesto Mold Recipe

After my last birthday party, several people have asked for this recipe, so I thought I would post it here so I don't lose it. My friend Kelle is the one who shared this with me originally.

Cream Cheese Pesto Mold
Serves a crowd

This makes a great alternative to a cheese ball, and can be made several days ahead of time. Although homemade pesto is preferred, a good store bought pesto can be used.

1 pound unsalted butter (I have used salted as well)
2 - 8 ounce packages Philly cream cheese
1 recipe pesto
1/4 cup pine nuts, roasted
fresh sprig of basil
cheesecloth

• We the cheesecloth and wring it dry. Use it to smoothly line an 8 cup mold (double thickness), making sure that you have a couple of inches left draped over the sides.
• Make the pesto and set aside (or get your store bought pesto out of the fridge and set aside). :) Soften the butter and cream cheese SLIGHTLY, and cream together until smooth and well-blended.
• Layer the cream cheese mixture and the pesto into the mold, starting and ending with the cream cheese. We usually end up with about 5-7 layers. Try to divide the mixtures somewhat evenly.
• When all of the mixtures have been used, fold the extra cheesecloth over the top and press down firmly to fill the crevices in the mold.
• Refrigerate at least 2 hours, or cover with plastic wrap and store in the fridge for up to 5 days. Before serving, invert onto a plate and carefully remove cheesecloth. Garnish with pine nuts and a fresh sprig of basil.

Susie's Mojito Recipe

Susie brought some mint into work for anyone who wants it. She also shared the mojito recipe she has been using this summer.

Susie's 2008 Mojito Recipe (1 glass)

• 6-8 mint leaves (torn and mashed) in the bottom of the glass
• 1/2 lime (squeezed)
• Fill the glass with ice
• 1.5 oz white rum
• 2 tbsp. simple syrup (or 4 tsp. sugar)
• Club soda (fill the rest of the glass)

I can't wait to try it!

Joanne's Easy Peanut Butter Cookies

EASY PEANUT BUTTER COOKIES

1 CUP SUGAR
1 CUP CHUNKEY PEANUT BUTTER
1 EGG
½ C CHOC. CHIPS

MIX WELL, SPOON ONTO A DRY BAKING SHEET
YOU CAN PRESS USING THE BOTTOM OF A GLASS DIPPED IN SUGAR
BAKE AT 350 FOR 8 TO 10 MINUTES


I got this recipe from my co-worker Joanne. She bakeds some of these and gave them to my other co-worker Mike. When Mike was away from his desk today, I stole his bag of cookies. Don't worry about Mike, it looks like he got a couple cookies prior to the theft. Once I ate one of these I had to find out where they came from and get the recipe. I am putting it here so I don't forget it!

Charity's Ghirardelli Chocolate Fudge

I stole this recipe from my friend Charity's blog since I know that her entire family are incredible bakers. If she or her family say something is good, I can't wait to try it out.

San Francisco Fudge

• 2 1/4 C Semi-Sweet Chocolate Chips
• 14 ounce can sweetened condensed milk
• 1 C miniature marshmallows
• 1 1/2 tsp vanilla
• 1 C chopped walnuts (optional)

Melt everything in a pan together until rich and smooth, then pour it into whatever dish you want it to harden in.
Charity never adds the nuts, since she is allergic to walnuts, and her entire family has the same sensitivity. She says it is delicious!

Murada Rosemary Chicken

Murada-Benedetti Rosemary Chicken (acquired 12, 28,2008)

This recipe came from Annette Benedetti and originally comes from her side of the family. This is great for use on drumettes and real crowd pleaser. 

1/2 of 1 package of Dixie Fry - Original Recipe (buy the 10 oz /283 g box)

Rosemary (if using fresh, use sparingly)

Beau Monde 

Dampen chicken

Add a sprinkling of beau monde

Roll in Dixie Fry

Fry in vegetable oil @ 350-375 degrees (this is critical, do not use olive oil even if you want to) - not too hot

Sprinkle a little rosemary while frying. 

Try not to turn the chicken too much (ideally 1 time per side)

Storage in oven (while waiting for all to be fried):

Put a small amount of white wine in the pan with the chicken to steam up  the flavor.

DO NOT COVER (or you will have soggy chicken)

Benedetti Spaghetti Sauce

Benedetti Spaghetti Sauce (acquired December 28, 2008)

Total cooking time: minimum 3.5 hours

2 large carrots - finely diced

2 lbs. lean hamburger

Natures (Morton's) seasoning mix

2 yellow sweet cooking onions - chopped

4 large cloves garlic - chopped

Handful Italian parsley - chopped

1/2 - 1 box (26.455 oz/750g) "Pomi" brand strained or chopped tomatoes (choose depending on how chunky you like your sauce and how much)

2 cans (15-16 oz) tomato sauce

1 can (14 oz) beef broth

1 bag (1-2 oz) dried mushrooms

2 tsp thyme

1-2 tsp allspice (use sparingly)

1-2 tsp sugar (to taste)

Hydrate mushrooms by soaking until soft (15 minutes or so), set aside.

Chop onions, garlic, and parsley together and set aside.

Brown the hamburger with a little olive oil and seasoning mix. (If desired, drain excess fat now. Another option is to wait until the next day when the sauce is cooled/completed and skim the fat off.)

Add carrots, onions, parsley, and garlic. Cook until limp. 

Add tomato sauces and beef broth. 

Add thyme and allspice.

Add mushrooms.

Heat sauce through, then set to a slow simmer (1-2 hours).

Taste sauce, if bitter add sugar (to taste).

Turn off and allow to sit for a minimum 1 hour.

Serve with sprinkled parmesan cheese.  

The Benedetti family often makes a large batch then freezes the sauce for continued use. 

Rosena's BBQ Pork

This BBQ Pork recipe I got from Rosena last week.

BBQ Pork

1 lb Pork (Paula uses pork tenderloin)

1 tsp Garlic Powder

1/2 tsp Salt

2 tbsp Sugar

1 tbsp Roast Red Pork Seasoning Mix

1 tbsp Chinese Barbecue Seasoning Mix

2 tbsp Hoisin sauce

Mix garlic powder, salt, sugar, seasoning mix together. Add hoisin sauce and mix well. Put on the meat.

Marinate for minimum 3-4 hours (overnight is really good). Turn once every hour or so.

Bake at 400 degrees for about 45 minutes depending on the thickness of the meat. The internal temperature should be between 160-165 degrees.

**Do not read the directions on the seasoning mixes, those are another method.

**Do not add water, it was deliberately omitted and once it sits for a couple of hours you will realize there is enough moisture in the recipe.