Sausage Italiano

1 lb. Italian sausage cut in 2 inch pieces1 lb. potatoes cut in small chunks4 to 6 frying peppers seeded and cut in chunks1 large onion cut in 8 wedges1/4 cup olive oilsalt and pepper Spread vegetables, oil and salt and pepper in a roasting pan. Roast at 400F stirring 2 or 3 times for

Pizza Sauce

1 # 2 ½ can crushed tomatoes1 tsp salt1 tsp crushed oregano½ tsp basil clove of garlic½ lb mozzarella cheese4 Tbsp oil4 Tbsp grated Parmesan cheese dash of pepper1 large pizza shell or 1 loaf bread dough In a sauce pan heat oil and minced garlic. When garlic is lightly brown remove from heat. Add

Michigan Sauce (Serve over Hot Dogs)

My nephew wrote this one down for me. – Chris 1 medium onion chopped2 Tbsp butter2 Tbsp vinegar2 Tbsp brown sugar4 Tbsp lemon juice½ Tbsp prepared mustard3 Tbsp Worcestershire sauce1 cup ketchup½ lb hamburgsalt and pepper to taste Cook onions until soft. Add other ingredients with exception of hamburg. Sauté hamburg in pan separate. Combine

Canning Sauce Mario

I will remember that smell of the canning until the day I die – it has been instilled in my mind. We boiled and peeled and canned tomatoes with fresh basil. I remember going to my cousin’s farm in Frankfort and he would give us small salt shakers to take in the fields to eat

Arrabbiata Sauce

Arrabbiata means angry and when applied to food, it means hot. Thus, if one wants salsa arrabbiata, all one needs to do is to add peperoncino–those small, red, and terribly hot Italian peppers–to whatever sauce one prefers and in the amount one can handle. Here’s a simple recipe: Sauté several cloves of minced garlic in

Raw Sauce AKA: Uncooked Tomato Sauce

This is a colorful, zesty, fast and easy sauce for pasta during the summer months. The ingredients are simply blended together and tossed in a bowl and allowed to sit while (30 – 45 minutes) till all the flavors meld together. If you make this sauce with anything but fresh (not hothouse), ripe, flavorful, un-waxed,

Pepperoni Soup II

1 cup sliced Pepperoni, cut into 1/4-inch strips1 tablespoon butter or oil1 medium onion, diced1 clove garlic, minced2 medium baking potatoes, peeled and cut bite-size1 can (14 ½ oz) chicken broth½ cup heavy cream In medium skillet over medium heat, cook pepperoni until crisp, about 3 to 5 minutes. Drain pepperoni on paper towels; set

Pepperoni Soup

1 -28 oz. can of Hunts tomato puree or stewed tomatoes2 cans of water (using can from tomato puree)¾ cup pepperoni diced1 tsp Italian seasoning dried dash of dried basil pepper and salt to tastedash of garlic and onion powder to taste.. Also throw in some celery leaves. dash of oregano, not much. 6 Qt

Cream of Pepperoni Soup

1 stick of butter1 chicken bouillon cube6 tablespoons of flour2 cups of milkblack pepper to tasteground/chopped pepperoni (start with a cup) Melt the butter in a saucepan, then whisk in flour to make a paste. Add milk and bouillon cube. Cook until it starts to thicken, then add pepperoni – sorry I don’t have a

Mushroom Stew Mangano

2 lbs lamb, from the shoulder or leg, cut into 2 inch square pieces, trimmed1 ¼ lb crimini or portobello mushrooms, cleaned and cut into large pieces1 oz dried porcini mushrooms, reconstituted, strain and save liquid¼ cup fresh parsley, chopped4 cloves fresh garlic, chopped¼ cup extra virgin olive oil salt to taste2 tsp red pepper