Artichoke Sauce
2 
T butter or olive oil
T butter or olive oil ¼ C minced onion 2 oz prosciutto or sliced ham (can be omitted) ½ C canned pear-shaped Italian tomatoes & liquid 9 oz artichoke hearts thawed/finely chopped
artichoke hearts thawed/finely chopped 1 T basil leaves ¾ C heavy cream d Salt and pepper ½ lb spaghetti, hot, cooked, and drained Grated Parmesan cheeseMelt butter in a frying pan, add onion and prosciutto and cook, stirring, until onion is soft. Stir in tomatoes, breaking them into small pieces; then add artichokes, basil, and cream. Bring to a boil and cook. stirring until artichokes are tender and sauce is reduced to about 1 3/4 cups. Season with salt and pepper to taste. Serve hot, or chill and reheat to serve. Spoon onto hot spaghetti and top with cheese.
Serves: 4
Keys: pasta, artichoke, spaghetti, Italian
Mom's Barbecue Sauce
½ C chopped onions 1 T paprika 2 T brown sugar 1 t dry mustard ¼ t chili powder1/8 t pepper 2 T Worcestershire sauce ¼ C vinegar 1 C tomato juice ¼ C catsup ½ C water 1 t saltMix together and simmer 15 minutes. Boil 3 pounds of short ribs until nearly tender,
spreading baking pan and pour sauce over them. Put in oven for 1 1/2 hours. Good for chicken too.
Serves: 4
Keys: barbecue, sauce
Quick Hollandaise Sauce
Have ready in your blender.
3eaeggs yolks2T lemon juice A pinch of cayenneHeat to bubbling stage, do not brown:
½C butterCover container and turn motor on High. After 3 seconds ,remove the lid and put the butter over the eggs in a steady stream. By the time the butter is poured in-about 30 seconds-the sauce should be finished. If not, blend on High about 5 seconds longer. Serve at once or keep warm by immersing blender container in warm water. This sauce may also be frozen and reconstituted over hot water.
Makes: 1 Cup
Keys: sauce, eggs. Quick
Mom's Vegetable Dip
1CMayonaise1CSour Cream2Tgrated onion½Cparsley flakes1Tyellow mustard salt & pepper (to taste)Blend and refridgerate 2-3 hours.
Serve with raw vegetables or bread sticks.
www.chefbill.homestead.com
Sauces
Pesto Sauce
4dzsmall fresh basil leaves 4T grated parmesan cheese3½T pine nuts 1C olive oil 5eagarlic cloves d saltThe traditional method for making pesto is using a mortar, but often nowadays, people use a blender. Blend the basil, pine nuts, garlic cloves and salt and beat at length with the pestle till a smooth mixture is obtained. Add cheese and mix, then pour a thread of oil onto mixture and mix until all is well blended.
Milk Gravy
½Cmilk3Tflour3Tdrippings from baked hamShake half of milk with flour until smooth, addd to dripping in pan. Stir until smooth, add remaining milk. Stir until thick and bubbly. Cook 2-3 minutes. Makes 1.5 cups. Add dash of pepper and salt to taste.
Keys: Mom's gravy
