Freezer Spaghetti Sauce
I have had several requests to publish the recipe that we use for our frozen spaghetti sauce - here it is! (We love it) I mostly use the peeled La Roma tomatoes, but the Brandywine are great too. They just need to be cooked down to remove the fluid.
Note: Recipe By:Stephanie Lane. Find the original recipe here
"This is a great sauce to make and freeze. Grab your tomatoes and crockpot and you're set!
Decadent Pumpkin Pie
You only live once!
Note: This recipe for pumpkin pie appeared in a Philadelphia newspaper in 1974. It is as good now as it was then but check with your cardiologist. The best pumpkin pie is made with fresh Butternut or Buttercup squash. Next best is fresh pumpkin and least desirable is store bought canned pumpkin. We make it every year at Thanksgiving.
1.5 cups of cooked pumpkin pulp (Butternut or Buttercup squash)
1.5 cups heavy cream
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
1/8 teaspoon ground cloves
4 eggs slightly beaten
1 splash of rum
Cook the squash or pumpkin in the oven or microwave until tender. Scoop out the pulp and mash it with a potato masher. Put all the ingredients into a bowl and mix well, adding the eggs last. Spoon the resulting mixture into an unbaked pie shell and bake in the oven for 10 minutes at 450 degrees: then turn the temperature down to 350 and bake until the filling sets (about another hour+). Serve the warm pie with lots of fresh whipped cream.
Buttercup may become your favorite winter squash with this super simple recipe.
Remove the stem and slice the squash in half through its greater diameter. You will have two plate like pieces. Remove all the seeds and bake in the oven at 400 degrees for 45 minutes or until tender. This can be accomplished in a pan with a little water. The squash can be cooked with either surface in the water. After cooking the squash can be spooned out into a saucepan and mashed with a potato masher. Add brown sugar (1/4 cup with every 2 lbs of squash) and butter and cook over low heat to incorporate and melt the sugar and butter. Stir well to mix the ingredients and serve hot. You can add maple syrup, cinnamon and salt and pepper if desired. Start out with the butter, brown sugar and salt and pepper. You can’t go wrong and it will become your favorite winter squash.
When eggplants are in season! Feeds four.
½ pound of eggplant per person (2 lbs)
1 jar of tomato sauce (24oz)
1 lb mozzarella cheese grated or shredded
1 cup Parmesan cheese
½ lb fresh sliced mushrooms (optional)
Peel and slice the eggplant in 3/8 – 1/2 inch thick slices. Salt lightly and put in a colander to sit for 30 minutes. Rinse the slices under water and pat dry. Beat the 2 eggs in a bowl and pour the breadcrumbs in another bowl. Dip each slice of eggplant in the egg and then coat with the breadcrumbs. Place slices on oiled cookie sheet and bake in the oven for 10 minutes on each side at 400 degrees. Must turn them to get them lightly brown on both sides.
Place some tomato sauce in an ovenproof bowl and layer eggplant, tomato sauce, mushrooms, mozzarella cheese and parmesan cheese in layers until you have used all the eggplant. Top with extra parmesan cheese and bake for 45 minutes at 350 degrees. Serve hot.
Treat yourself to homemade dressing without all the additives, atop some fresh-picked Romaine. Make it deluxe by adding homemade croutons!
1 garlic clove, minced
1 heaping teaspoon anchovy paste or mashed anchovies
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup Parmesan cheese
1/4 teaspoon salt
3 half turns on the peppermill for freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the rest of the ingredients and whisk well.
Easter Ham Pie
Old Nunamaker Recipe (3rd generation) as modified by DMN in 2013.
Pie Filling (original formula)
3.5 cups cubed ham
3 oz (.1875 lbs) grated Parmesan cheese
0.5 lb Ricotta cheese
Pepper fresh ground
Mix together ingredients with a whisk until creamy
Use pizza crust bread recipe
2 cups water
6 cups bread flour
2 tsp salt
3 tsp yeast
2 tbs olive oil
Let the dough rise 2-3 times
Roll out dough for deep dish pan. Should cover the sides completely
Use deep dish pizza pan
spread dough in pan and rub with olive oil before adding filling
pour in the filling
put top dough on and pinch edges together to prevent leakage
add slash in top for escaping steam.
Rub top with egg white plus a tablespoon of water in egg white.
Bake @375 degrees for 20 minutes, coat with egg white and another 20 minutes at 375 degrees. Maybe an extra 5-10 minutes until top is golden brown
Comments: Serve cold sliced with some mustard.
Cornmeal Buttermilk Pancakes
Special occasions call for special breakfasts. These pancakes fit the bill and are always there for Christmas and other special breakfasts in our household. Can double the recipe for bigger groups and freeze extras for heating in your toaster.
(5 generations have eaten them so far)
1 cup flour
1 cup of corn meal
1 tsp salt
1 tsp baking powder
2 eggs lightly beaten
1 cup buttermilk
1 tsp baking soda
1. Add baking soda to buttermilk, mix and let sit for 15 minutes.
2. Mix flour and corn meal with salt and baking powder.
3. Add beaten eggs to flour mixture.
4. Combine buttermilk and flour mixture a little bit at a time and mix well until smooth. (Use a mixer)
5. Cook pancakes on frying pan with a little oil
6. Serve hot with maple syrup.
Creamy Southern Coleslaw with Mayonnaise
Great way to make use of your spring green cabbage and carrots.
By Meathead Goldwyn
Recipe Yield: 8 servings Preparation time: 15 minutes
Ingredients for the slaw:
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled and shredded
1/2 small white onion shredded Ingredients for the dressing:
1 tablespoon distilled vinegar
1 tablespoon sweet pickle relish
1/2 cup mayonnaise
1 tablespoon white sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk ingredients and mix in the cabbage, onion and carrots. Let sit in refrigerator for at least an hour (better overnight) before serving.
Put that fresh-picked spinach to use! Serves four.
1 lb fresh spinach
1 can chicken broth (14.5 oz)
3 cup whole milk or half and half
1 small diced onion
1 garlic clove crushed (optional)
4 TBS butter
¼ cup all purpose flour
Salt and Pepper to taste
Chop spinach and cook with onion in the chicken broth until tender. Cool and puree in blender or use immersion blender. Melt butter in saucepan and add garlic and flour. Add salt and pepper.Cook for several minutes to incorporate the flour. Wisk in the 3 cups of milk and heat to thicken. Add the spinach mixture. Bring to a boil and serve. Add a dollop of sour cream or some parmesan cheese if you like.
A Nunamaker Family Favorite...
Take 4 cups of thinly sliced zucchini or yellow squash (about 1 pound) and 1 cup thinly sliced onions,
Cook with a little water until barely tender on medium heat. Drain off all water.
Make a white sauce of:
2-3 tbsp butter - melt - stir in
2-3 tbsp flour
1 cup of milk (whisked in)
and 1/4 cup of shredded cheese (sharp, for example)
salt and pepper.
Stir sauce into zucchini/onions (put into fireproof dish).
2 slices of white bread, buttered and torn into very small pieces, and top with
1/2 cup of shredded cheese.
Bake at 350 degrees for about 20-30 minutes
Crusty White Bread
Although not a recipe for fruits or vegetables from our produce garden this easy bread recipe goes great with most menus
Dave's Crab Cakes
Perfect with a fresh Romain lettuce Caesar Salad using the dressing listed on this page.
1 lb crab lump meat
1 tbs mayonnaise
1 egg beaten
½ tsp Old Bay Seasoning
1/4 tsp Worcestershire Sauce
½ tsp mustard
1 tbs white wine
1/4 cup panko bread crumbs
Beat egg and mix well with all ingredients. Mix crab meat by hand gently. Cool in refrigerator for 30 minutes. Cook in frying pan with 2 tbs butter. Medium heat (5). Cover. 5 minutes per side. Take off lid and fry an additional 2 minutes. Serve.
(I also use bluefish instead of crab to make Bluefish Cakes using the same recipe)
Slow-Cooker Caramelized Onions & French Onion Soup
Fresh onions are usually available by the middle of July. Here is a way that you can have them all year long.
The slow-cooker is a great way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you want them. Included is my recipe for great French Onion Soup using the caramelized onions as a base.
For the Slow Cooker Caramelized Onions
To Make the Slow Cooker Caramelized Onions:
Pink Eyed Purple Hulled Peas
This southern dish is easy to make and makes a great meal by itself or as a side dish vegetable. I get a lot of questions about preparation. This is one example, my favorite.
Ingredients -Meal for 2 people
1 lb of shelled peas
1 cup chopped onions
1 cup chopped sweet peppers
Slice of ham or ham bone
Cover the peas with water
Add onions and peppers
Add ham bone or slice.
Simmer on stove for 1 or more hours until water evaporates and forms a thick gravy.
Serve and enjoy!
Note: This recipe works well in a crock pot and can be started in the morning before leaving for work and enjoyed immediately when you get home in the evening. Also cooks quickly in an Instant Pot
Makes a great winter meal. We blanch and freeze the peas for winter use.
Tomato Basil Soup
Great way to use our Roma tomatoes, Basil and Garlic