OIL-FREE SALAD DRESSING

1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced

in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.

makes 1/3 cup

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN'T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

VANILLA SYRUP

1 cup sugar
1 cup water
1 vanilla bean, split & scraped
1 tsp vanilla extract

pour water into saucepan. add sugar & vanilla beans. throw the pod in too! let it simmer a good 5 minutes, then add vanilla extract. pour through cheesecloth. store in fridge.

PEPPERONI SAUCE

6 tbs extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
8-12 oz canned imported italian plum tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

toss the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. they will become fragrant & slightly darker in color.

heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.

add the onion & garlic; cook for 5-10 minutes, stirring often, until they are golden & fragrant.

stir in the pepperoni; cook for about 5 minutes, until fragrant & evenly coated, then add the toasted fennel seed & crushed red pepper flakes. cook for 1 minute, stirring.

add the tomatoes & their juices (to taste), the broth, & the bay leaf; stir to incorporate. once the mixture starts to bubble at the edges, cover & cook for about 45 minutes, stirring occasionally. the pepperoni slices will be soft, with a deeper color. remove from the heat.

working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). puree until smooth. the sauce is ready to use. or cool, cover & refrigerate or freeze.

makes 4 1/2-4 3/4 cups

BROWNIE BURGER/DOG SAUCE

2 lbs ground beef
5 medium onions, finely chopped
4 tsp paprika
1 (8 oz) can tomato paste
5 cups water
1/2 tsp cumin
6 tbs chili powder

combine & simmer 3-4 hours. skim the fat if you want...or not. use as a sauce for cooked burgers and/or hot dogs.

ROB'S SPAGHETTI SAUCE

2 lbs ground beef
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
2 (15 oz) cans tomato sauce
2 (12 oz) cans tomato paste
olives
2 envelopes spatini
3 cups water
1 tbs sugar
1 tsp oregano
1/4 tsp garlic powder
1 bay leaf
italian seasoning

cook & stir meat, onion & pepper until meat is brown & onion is tender. stir in remaining ingredients. cover; simmer 1 1/2 hours, stirring occasionally.

ROB'S SWEET POTATO SYRUP

3/4 cup brown sugar
1/2 cup light corn syrup
1/4 cup butter

simmer potatoes 15 minutes

ROB'S BARBECUE SAUCE

1 tbs dry mustard
1 1/2 tsps onion salt
1/2 tsp garlic powder
2/3 cup catsup
1/3 cup water
1/4 cup margarine OR butter
2 tbs worcestershire sauce
1/4 tsp red pepper sauce

heat all ingredients, stirring frequently, until margarine is melted.

QUICK 'N EASY PIZZA SAUCE

1/2 cup fresh minced onion
2 cloves garlic, minced
1/2 tablespoon oil
1 (8 oz) can tomato sauce
1 tablespoon EACH: fresh chopped parsley and water
1 teaspoon basil
1/2 teaspoon EACH: oregano, marjoram and sugar
1/8 teaspoon pepper

in a medium saucepan, saute onions and garlic in hot oil. add remaining ingredients; stir well to combine all seasonings. cover, simmer for 20 minutes.

makes 1 1/2 cups

POPPY SEED DRESSING

3/4 cup sugar
1 1/2 teaspoons onion salt
1 teaspoon ground mustard
1/3 cup vinegar
1 cup oil
1 tablespoon poppy seeds

in a small mixing bowl, combine sugar, onion salt and mustard. add vinegar; mix well. gradually add oil while beating on medium speed; beat for 5 minutes or until very thick. stir in poppy seeds. cover and refrigerate. serve over fresh fruit or salad greens. refrigerate leftovers

BEER AND BROWN SUGAR STEAK MARINADE

2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

preheat grill for high heat.

use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.

remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

4 servings

SPAGHETTI SAUCE

2 pounds ground beef
1 large green pepper, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 clove garlic, minced
1 1/2 cups chopped carrots
1 (8 oz) can mushroom stems and pieces, drained
2 cans tomato soup, undiluted
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 1/2 cups water
1 (12 oz) bottle chili sauce
1 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1-2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1/2-1 teaspoon ground allspice

in a dutch oven, brown ground beef over medium heat until no longer pink; drain. add the green pepper, celery, onion, garlic and carrots; cook and stir until tender. stir in remaining ingredients; bring to a boil. reduce heat and simmer, uncovered, for about 3-4 hours, stirring occasionally.

2 1/2 quarts

OIL & VINEGAR DRESSING

1 1/2 cups sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 cloves garlic, halved
1/4 cup vegetable oil

in a 1 quart jar with a tight-fitting lid, combine the first 5 ingredients. add water, vinegar and garlic; shake until sugar is dissolved. add oil; shake well. store in refrigerator. just before serving, remove garlic from dressing.

2 cups

DOCTORED-UP SPAGHETTI SAUCE

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 ribs celery, chopped
1 1/2 teaspoons minced garlic
2 (14 1/2 oz) can italian stewed tomatoes
1 (26 oz) jar spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard

in a large skillet, cook the beef, onion, green pepper, mushrooms, celery and garlic over medium heat until meat is no longer pink; drain.

in a 3 quart slow cooker, combine the tomatoes spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. stir in the beef mixture. cover and cook on LOW for 4-5 hours or until heated through.

10-12 servings

CHEESE SAUCE

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup (4 oz) shredded sharp cheese
cayenne pepper

in a 1 quart bowl, place butter, flour and salt. microwave on HIGH for 2 minutes, stirring after 1 minute. gradually stir in milk. microwave on HIGH for 6-7 minutes, stirring every minutes until thick and bubbly. add shredded cheese and a dash of cayenne pepper to white sauce. stir to melt cheese.

STEAK HOAGIE SAUCE

1 envelope spatini
2 (12 oz) cans tomato paste
2 cans water
herbs/spices of your choice

mix all ingredients in a saucepan. bring to a boil. turn off heat.

THAT'S IT!

BARBECUE SAUCE

1 tablespoon dry mustard
1 1/2 teaspoons onion salt
1/2 teaspoon garlic powder
2/3 cup catsup
1/3 cup water
1/4 cup butter or margarine
2 tablespoons worcestershire sauce
1/4 teaspoon red pepper sauce

heat all ingredients, stirring frequently, until margarine is melted.