Categories
Recipes

Ray’s Spaghetti Sauce

Beef plus 3 pack – use 1/3 of veal, 1/3 beef and 1/3 pork sausages (cut up)  – drain after cooking for 20 mins.

Chopped celery, onions (large white) , peppers, 2 carrot’s,  mushrooms, garlic – drain after cooking

Boil both – meat for 20mins, vegs about the same.  Mix in pot or slow cooker.  Add 2 large  tins tomatoes, and 2 small tins of paste, plus tomato puree or juice, plus spices – oregano, thyme, bay leaf, s & p, parsley.  Simmer for 2 hours or all day on low in slow cooker.  Add more tomato juice as needed.

Very good

Categories
Recipes

NO KNEAD BREAD

Ingredients:

3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups lukewarm water

Directions:
  • In a large mixing bowl, whisk together flour, salt and yeast.
  • Add water and mix until a shaggy mixture forms.
  • Cover bowl with greased plastic wrap and set aside for 12-18 hours.  Making it the night before works well.
  • Heat oven to 450 F.
  • When the oven has reached 450 F, place a CAST IRON pot with a lid, (or alternatively, a regular pot covered in foil) and heat the pot for 30 minutes.
  • Meanwhile, pour dough onto a very heavily floured, movable surface (cheesecloth, cutting board). With floured hands, shape dough into a ball.
  • Cover with greased plastic wrap and let sit while the pot is heating.
  • Remove hot pot from the oven, drop in the dough and cover. (Optionally, I suggest first sprinkling a generous pinch of cornmeal in the bottom of the pot FIRST to keep dough from sticking. Another generous pinch sprinkled over the top of the unbaked loaf also adds a pleasant texture to the baked crust!)
  • Return to oven for 30 minutes.
  • After 30 minutes remove the lid and bake an additional 10 minutes.
  • Remove bread from oven and place on a cooling rack to cool.
  • For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
    For crustier bread, let cool to room temperature on a rack.
Categories
Recipes

Turkey Pot Pie

Recipe by David C.
Ingredients:
1 LB COOKED TURKEY (OR CHICKEN) CUT INTO CUBES
1 C CARROTS- DICED SMALL
1C FROZEN PEAS
1/2C CUT UP CELERY
1/3 C BUTTER
1/3 C CUT UP ONIONS
1/3 C FLOUR
½ TSP SALT
¼ TSP PEPPER
¼ TSP CELERY SEEDS
2 C CHICKEN BROTH – YOU CAN USE MORE IF YOU WANT MORE GRAVY
1/2C MILK
1 UNBAKED PIE CRUST
1 PIE CRUST MADE OF BISCUIT FOR THE TOP
Instructions:
  • Heat oven to 425’F or 220C
  • Combine carrots, peas and celery in a pot with chicken broth
  • Bring to a boil and simmer until veggies are cooked but not mushy.
  • Remove veggies with slotted spoon into a bowl but do not drain broth – you’ll need it
  • In a saucepan cook onions in butter until translucent.
  • Whisk in flour, celery seeds and salt and pepper
  • Add reserved broth along with milk. Simmer until thick. – should be gravy-like
  • Add vegetables and turkey to gravy and mix together.
  • Pour into the pie shell and cover with biscuit crust – cut slots into top to let out steam.
  • Bake for 35 mins or until the crust is golden.