Some saucy recipes

Nancy's Pasta with Smoked Sausage and Tomato Sauce

1 ring smoked sausage, sliced diagonally
1 Tablespoon olive oil or butter
1 package of your favorite pasta, cooked until tender

SAUCE:

3 Tablespoons olive oil
1 small clove garlic, crushed
1 cup Spanish or Bermuda onion, coarsely chopped
1/2 cup green bell pepper, seeded, cored and diced
1/2 small carrot, grated
1 large can (1 quart) crushed tomatoes
1 bay leaf
1 teaspoon Worcestershire or bottled hot sauce
Leaves only, from 4 stalks celery, chopped
1/4 cup sliced black olives (strictly optional)
1/4 teaspoon each, salt and pepper
2 Tablespoons grated parmesan cheese
1 teaspoon granulated sugar

In a small skillet, brown smoked sausage in butter. Set aside. Heat oil in a large saucepan or stock pot. Add onion, green pepper and carrots, and saute until onion begins to turn soft. Add garlic, and continue cooking until onion turns a nice golden color. Stir in tomatoes, bay leaf, celery leaves, olives (if using), salt, pepper and Worcestershire sauce. Bring to a boil, stirring, until sauce begins to thicken, then reduce heat to simmer. Simmer, covered, over very low heat, for 45 minutes, stirring occasionally to prevent burning. Stir in parmesan cheese, sugar and meat, about 15 minutes before serving. Serve over your favorite hot pasta. Serves approx. 4 people.


Nancy's New England Beef Roast with Cider-Raisin Sauce

3 pound beef eye of round roast
Salt and pepper or salt-free seasoning blend, to taste

SAUCE:

2 Tablespoons brown sugar
2 Tablespoons corn starch
1 1/2 cups non-alcoholic sweet cider
1 teaspoon butter or margarine
1/4 cup seedless raisins

Pre-heat oven to 300 F degrees

Allow refrigerated meat to come to room temperature--about hour. Rub meat with desired amount of salt and pepper or seasoning blend. Place on a rack--the side with the most fat turned up-- in a shallow roasting pan. Roast for 2 1/2 hours to 2 hours 45 minutes, or until meat tests done at medium rare to medium. Allow meat to rest while you're making the sauce.

Meanwhile, combine the sugar and cornstarch in a large saucepan, until well blended. Stir in cider, and bring to a boil, sitrring constantly. Reduce heat. Add butter and raisins and simmer, stirring, until sauce is smooth and well-blended. Serve sauce over slices of hot roast. Serves 4 to 6.

four Diner Dessert & Pudding Recipes

Nancy's Creme de Menthe Chocolate Brownies


LAYER ONE:

1 cup granulated sugar
1/2 cup softened butter or margarine
4 brown eggs, beaten
1 16-ounce can, Hershey's chocolate syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

LAYER TWO:

1/2 cup softened butter or margarine
2 cups powdered (confectioner's) sugar
4 1/4 Tablespoons creme de menthe
1/4 Tablespoon whole milk

LAYER THREE:

6 ounces dark bittersweet chocolate chips
6 Tablespoons butter or margarine

FORTH STEP:
Whipped cream, and dark chocolate sprinkles (optional)

Pre-heat oven to 350 F degrees

First step: Mix together all ingredients in layer one, until well blended. Pour into a lightly greased baking pan, preferably a 9-inch by 13-inch pan. Bake for 30 minutes.

Second step: Blend together all ingredients of layer two, until well-blended. Wait for brownies to cool, then spread an even layer of the mixture over the top of the brownies.

Third step: In a small sauce pan, over lowest heat setting, melt chocolate chips and butter. Remove from pan and stir until well blended. May use microwave instead of saucepan for this step. When it has cooled--but is still slightly warm, spread over the creme de menthe layer.

Forth step (optional): Cut brownies into desired serving sizes, and top with dollop of whipped cream and a few dark chocolate sprinkles.

Serves approx. 8 to 12. Cover and refridgerate any leftover brownies.


Nancy's Frozen Mud Pie

One 1/2 gallon coffee flavor ice cream, softened
one 16-ounce can Hershey's chocolate syrup
one chocolate cookie (Oreo) crumb pie crust
Whipped cream
Marichino cherries

Press ice cream into a smooth, even layer in chocole crumb pie crust. Refreeze. Just before serving, warm can of Hershey's syrup--warm, but not so warm as to melt ice cream. Pour over ice cream, and slice into serving size wedges. Before serving, generiously top each serving with whipped cream and a cherry. Serves 4 to 8.


Nancy's Peach Crumb Pie


4 cups peaches, peeled, pitted and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 Tablespoons tapioca powder
one 9-inch unbaked pie crust
2 1/2 Tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar

Pre-heat oven to 425 F degrees

In a large bowl, mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. In a seperate bowl, blend together remaining ingredients, until crumbly. Spread an even layer of the crumb mixture over peaches. Bake for 45 to 50 minutes.


Grandma's Bread Pudding


2 cups whole milk
2 brown eggs (can sub. white)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch, nutmeg
Pinch, salt
Handful of seedless raisins
4 cups stale bread, cubed
Whipped cream (optional)

Pre-heat oven to 350 F degrees

In a large bowl, whisk together milk and eggs. Add sugar, salt, and spices and whisk well. Add bread and raisins and gently turn over with a spoon until the bread is evenly saturated with the milk. Grease a baking pan with butter or margarine. Pour bread mixture into pan. Bake for 1 hour, or until a toothpick inserted comes out clean. Serve warm or cold, topped with whipped cream, if desired. Refrigerate any leftovers. Serves 4.