1/4 cup oil
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon; optional
1 teaspoon baking soda
2/3 cup milk
2 tablespoon lemon juice
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended. Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well. Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined cupcake wells. Bake ata 350°F for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutese. Remove to platter to continue cooling. Frost as desired.
Mini Carrot Cakes
2 eggs
1 teaspoon vanilla
6 oz oil
1 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon cinnamon
1 cup sugar
1 1/4 cup all-purpose flour
1 cup carrots; grate fine
1 cup walnuts; well-chopped
1/2 cup light raisins; optional
Cream Cheese Icing:
6 oz cream cheese; softened
1/4 lb butter
1 lb powdered sugar
1 1/2 teaspoon orange extract
1 teaspoon spice island orange peel
1 tablespoon light corn syrup or pancake; syrup
1 tablespoon cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325°F about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts. Icing: Cream the cream cheese with the butter until light and fluffy, using med-high spped of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.
Zucchini Bread
3 eggs
1 cup oil
2 cup sugar
2 cup zucchini, grated
3 teaspoon vanilla
3 cup whole wheat flour
1 teaspoon salt
1 teaspoon soda
3 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 cup nuts, chopped
Mix the eggs, oil, sugar, zucchini and vanilla. Add to this mixture the flour, salt, soda, cinnamon, baking powder. Fold in the chopped nuts. Grease and flour two 8x4x2 loaf pans. Evenly divide mixture. Bake 1 hour in 325°F oven.
Sardine Spread
3 can sardines (two packed in oil; one packed in mustard)
3 hard boiled eggs
mayonnaise
mustard
salt
pepper
relish
Mash sardines with eggs. Add remaining ingredients to your taste and texture preference.
Scrub potatoes; cut in 1/4-inch thick slices and place in bowl. Combine rosemary, oil, garlic, salt and pepper; toss with potatoes.
Spread on nonstick or foil-lined baking sheet. Roast in 375F 190C oven, stirring occasionally, for 40-45 minutes or until tender. Broil for 2 minutes or until golden.
Per Serving: about 155 calories, 3 g protein, 4 g fat, 29 g carbohydrate
Sausage and Meatballs in Sauce
Sauce:
5 lb italian plum tomatoes - peeled, coarsely chopped
1 large onion; minced
4 garlic cloves; minced
1/4 cup fresh italian parsley - chopped
1/4 cup fresh basil; chopped
2 tablespoon fresh oregano; chopped
1/2 cup dry red wine
1 teaspoon sugar
1 tablespoon salt; or to taste
1 teaspoon hungarian paprika
2 bay leaves
4 oz fresh mushrooms; sliced
6 oz italian tomato paste
6 oz ; water
Sausage:
2 lb italian sausage - hot, sweet or mixed
3 tablespoon olive oil
Begin simmering tomatoes in a 6-qt. stockpot. Cut sausage into 2" lengths, brown well in 3 tb. olive oil, and add to tomatoes.
Combine all meatball ingredients (except oil), form into 1" balls, brown in olive oil in a large skillet, and add to tomatoes. In the same skillet, saute onions and garlic until soft. Add all other herbs listed for the sauce. Add tomato paste and water and simmer for about 10 minutes, until of a fairly thick consistency. Empty contents of skillet into tomatoes, and cook uncovered on very low heat for about 4 hours. Stir frequently to prevent sticking.
Serve over rigatoni or spaghetti.
Pork and Noodle Bake
1 tablespoon butter or margarine
1 cup cubed cooked pork
1/2 cup uncooked noodles
10 1/2 oz cream of chicken soup, canned, condensed
8 3/4 oz can whole kernel corn, undrained
1 tablespoon sliced pimiento
1/2 cup sharp cheddar cheese shredded
1/4 cup finely chopped green pepper
Place 1 tablespoon butter in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 30 seconds.
Add pork and heat, uncovered, in Microwave Oven 2 minutes. Drain off excess fat.
Add remaining ingredients and mix well.
Heat, covered, in Microwave Oven 12 to 15 minutes or until noodles are tender. Stir occasionally.
Sour Roast
Marinade:
1 cup water
1 cup vinegar
1 cup wine
1 salt
1 peppercorns
1 carrot; (chopped)
2 bay leaves
1 large onion
3 whole cloves
1 garlic
1 fresh parsley
Roasting:
2 oz oil
salt
pepper
1 small onion; (chopped)
3 cup marinade
2 oz corn starch
2 tablespoon red wine
1 tablespoon sour cream
Marinade: Boil all the ingredients for 10 minutes and pour over meat.
Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.
Sausage And Cabbage Casserole
2 lb bulk breakfast sausage
1 medium onion, coarsely chopped
2 lb cabbage, cored and cut into 1-inch; pieces
16 oz can whole peeled tomatoes, undrained
1 tablespoon sugar
1/2 teaspoon dried oregano leaves
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon flour
1/4 cup cold water
Crumble sausage into a deep, 3-quart, heat-resistant, non- metallic casserole and add onion.
Heat, uncovered, in Microwave Oven 7 minutes or until sausage is cooked and onion is tender. Stir freequently. Drain off excess fat.
Add cabbage, tomatoes, sugar, oregano, salt and pepper. Stir to combine.
Heat, covered, in Microwave Oven 8 to 10 minutes or until cabbage is tender.
In a small cup mix flour and water until smooth.
Gradually stir flour mixture into sausage mixture.
Heat, uncovered, in Microwave Oven 3 minutes, stirring frequently until thickened.
Sausage and Eggplant
1 lb mild bulk sausage
1 can (28 oz) tomatoes; undrained & chopped
1 medium onion; sliced
2 small green bell peppers; core/seed/chop
1/3 cup tomato paste
1 salt and pepper
1 large eggplant; peeled & cubed
1/2 cup romano cheese; grated
Cook the sausage, onion and green bell pepper in a large skillet until the sausage is browned. Drain on paper towels. Return to the skillet. Add all the remaining ingredients except the cheese. Simmer until the eggplant is tender (about 20 minutes). Sprinkle the cheese over. Serve.
Yields 6 Servings
Lasagna
1 quart spaghetti sauce
1 1/2 lb ricotta cheese, part skim milk
1 1/2 lb mozzarella cheese, part skim milk
3/4 lb italian sausage
1 1/2 cup parmesan cheese
1 egg; beaten
6 oz spinach; cooked
1 teaspoon sugar
1/4 teaspoon nutmeg
Cook sausage in skillet and drain, set aside. Mix ricotta, spinach, egg and spices until smooth Pour 1 cup sauce into bottom of baking dish Cover with a layer of cooked lasagna noodles. Add a layer of ricotta, mozz and sausage. Top with a layer of sauce and grated cheese.
Bake in a moderate oven for 35 min.
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