Recipes Included On This Page Ginger-Pear Upside-Down Cake Glazed Carrot Packet Grandma's Italian Sausage Grandma's Spaghetti Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger-Pear Upside-Down Cake Recipe By :clipped from magazine many years ago Serving Size : 9 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces canned pear halves -- reserve liquid 1/3 cup butter 1/4 cup molasses 1/4 cup brown sugar 3/4 teaspoon ginger Maraschino cherries -- for colour 1 1/3 cups all-purpose flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup soft butter 2/3 cup milk 1 teaspoon vanilla 1 egg **Pear Sauce** 1 1/2 tablespoons cornstarch -- [cornflour in UK] 2 cups liquid -- see Note 2 1 tablespoon lemon juice 1 tablespoon butter Preheat oven to 350F. Drain the pears; reserve the liquid for the sauce. Blot the pear halves dry with paper toweling. Melt the 1/3 cup butter in a 9-inch-square pan - either in the oven or over the oven vent. Remove the pan from the heat and mix the molasses, brown sugar and ginger into the melted butter. Arrange the pear halves, cut side down, on the butter/sugar mixture. Add some maraschino cherries for a bit of colour. You could tuck one under each pear in the seed cavity and distribute others attractively. In a medium bowl combine the flour, baking powder and salt. Make a well in the center and add 1/3 cup butter, 2/3 cup milk and 1 teaspoon vanilla. Beat for 2 minutes on medium speed with an electric mixer. Add the egg and beat for another 2 minutes. Pour over the pears. Bake for 40 to 50 minutes or until cake tests done. Serve warm with the pear sauce. Note 1 - We always found this fairly rich and I usually never bothered with the pear sauce. Pear Sauce: Note 2 - The liquid for the sauce is made up of the reserved pear liquid plus water. Combine the cornstarch and 1/4 cup of cold liquid, stirring until it is smooth. Put the rest of the liquid and the lemon juice into a saucepan and heat to boiling. Reduce the heat to low and gradually stir in the cornstarch mixture. Return to the boil and cook for 1 minute, stirring constantly. Stir in the 1 tablespoon of butter. Serve warm. This is easy to make and looks very attractive when unmolded onto a nice serving dish. To do this, place the dish upside-down over the cake pan, then turn the whole unit over. The cake should come out of the pan fairly easily. When you lift the cake pan off you will have a lovely arrangement of pears and cherries on top of the cake base. Source - I clipped this recipe from a magazine, probably around 1960. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 31 August 2000. - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 14g Total Fat; (50% calories from fat); 3g Protein; 27g Carbohydrate; 57mg Cholesterol; 376mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Glazed Carrot Packet Recipe By :Reynolds Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sheet heavy duty foil -- (18x24 inches) 16 ounces peeled baby carrots 1/3 cup orange marmalade 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine Preheat oven to 400F. or grill to medium high. Center carrots on sheet of foil. Combine marmalade, brown sugar and cinnamon. Spread over carrots. Top with butter or margarine. Bring up foil sides. Double fold top and sides to seal, making one large packet, leaving room for heat circulation inside. Bake 25 to 30 minutes on a cookie sheet in oven. Or grill 25 to 30 minutes in covered grill. Serves 4. A really good "no mess" recipe from Reynolds. Contributed to FareShare by Genevieve. FareShare Gazette; 29 August, 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's Italian Sausage Recipe By :Grandma DeMaio Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds ground pork -- I use shoulder 5 teaspoons salt 5 teaspoons fennel seeds 2 tsp red pepper -- (2 to 3) Combine ingredients and use sausage funnel to force into cleaned casings OR form into patties or link shapes and cook until browned. Excellent for use in your basic spaghetti gravy recipe. This is also great just crumbled on top of pizza. This recipe can be multiplied, if you wish. It freezes well. NOTES : E hele mai oukou e ai! (Come and eat!) All the recipes are from Joe's grandmother, who was born in Como, Italy. These are all very authentic. I watched her make the spaghetti sauce, ricotta filling and sausage many times! Enjoy! Contributed to FareShare by Mary. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's Spaghetti Sauce Recipe By :Grandma DeMaio Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage -- cut up * 1 pound short ribs -- cut up 2 tablespoons olive oil -- optional 1 pound Italian meatballs 6 cloves garlic -- crushed 1/2 cup tomato paste -- homemade, if poss. 6 pounds fresh tomatoes -- peeled/seeded/diced 1 small Maui onion -- chopped fine 1 small green pepper -- chopped fine 1 bunch Italian parsley -- fresh, chopped 1 bunch sweet basil -- freshly chopped 2 tablespoons fresh oregano salt and pepper -- to taste 1 teaspoon red pepper flakes -- crushed 1/2 pound fresh mushrooms -- sliced, optional 1 teaspoon sugar 1/4 cup Parmesan cheese -- freshly grated MEATBALLS 1 pound ground beef 1 large clove garlic -- minced 2 large eggs 1 cup Italian bread crumbs 1 tablespoon Parmesan cheese -- freshly grated Italian parsley -- fresh, chopped * See recipe for Grandma's Italian Sausage In a large heavy pot brown the sausage over a medium heat. Remove and add the short ribs. Brown the ribs. Remove. If necessary, add a couple of tablespoons of olive oil and brown the meatballs OR you can brown them in the oven together with the sausage and ribs. Remove the meatballs and add the garlic and tomato paste to the pan drippings. Cook until the drippings are absorbed. Adjust the tomato paste and drippings until they are well combined. (Add extra tomato paste or remove some of the drippings.) Add the fresh tomatoes, onions, green pepper, parsley, sweet basil, oregano, red pepper and salt and freshly ground black pepper to taste. Bring to a boil. Add the sausage, ribs and meatballs. Reduce heat and simmer over a VERY LOW heat for two or three hours. Adjust seasonings. About 1/2 hour before cooking is finished add sliced mushrooms, sugar and Parmesan cheese. This is a very rich spaghetti sauce and sooo delicious, you may never want to eat any other spaghetti sauce again. If you're lucky enough to have a little sauce left over, it's great for pizza. MEATBALLS: Combine the ground beef, garlic, eggs, Italian bread crumbs, Parmesan cheese and Italian parsley. Form into meat balls. Fry them in the drippings from the sausage and ribs, or if there aren't enough drippings, add a little olive oil, browning on all sides. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) All the recipes are from Joe's grandmother, who was born in Como, Italy. These are all very authentic. I watched her make the spaghetti sauce, ricotta filling and sausage many times! Enjoy! Contributed to FareShare by Mary. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 1075 Calories (kcal); 81g Total Fat; (66% calories from fat); 46g Protein; 44g Carbohydrate; 245mg Cholesterol; 1485mg Sodium Food Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates

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