Salad Dressing

1 onion
3-5 cloves garlic
1 teaspoon salt
1/4 to 1/2 cup honey
1 1/2 cups ACV
olive oil
pepper

Blend together in blender

Mamma Gallo's Bolognese Sauce

This is an authentic recipe from an Italian woman (Clelia Gallo) from the City of Bologna.  Bologna is famous for its flavorful and filling pastas and sauces.  

·         one carrot

·         one onion

·         3-4 celery stocks

Dice finely vegetables and sauté with two tablespoons butter.  Add one pound lean hamburger and cook until light brown.  Add large (28 oz) can on pureed whole tomatoes.  Add pinch of nutmeg and salt and pepper to taste.  Cook slowly uncovered for 1-2 hours.  Serves 4-6  Buon appetito!

Vegetable Stir Fry Sauce

2 tablespoons corn starch
2 tablespoons brown sugar
1/4 cup honey
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon ginger
2-3 cloves garlic, minced

Stir corn starch and brown sugar together in sauce pan.  Add remaining ingredients.  Stir well.  Cook over medium heat, stirring occasionally.  Heat until mixture boils for one full minute.  Cook and stir an additional one to two minutes, or until thickened to a syrup like consistency.  Poor over your favorite stir fry (onion, mushrooms, carrots, broccoli, red pepper, water chestnuts) just before serving. 

Bolognese

Bolognese

From the Kitchen of the Pessetto Family

1 large carrot

1 medium onion

1 stalk of celery

1 pound ground beef

2 Tbs. butter

1 large can (28 oz.) tomato sauce

Salt, pepper, and nutmeg to taste

Very finely dice carrot, onion, and celery in food processor, blender, or by hand. Melt butter in pot and add diced vegetables. Cook for about five minutes in the butter over medium heat. Add beef and cook with vegetables until completely brown. Add the tomato sauce and stir well. Simmer for about two hours and add salt, pepper, and nutmeg to taste. Typically the longer the sauce cooks the better the result.

* Bolognese makes a great sauce to use in lasagna.

Guiltless Alfredo Sauce- Our Best Bites

Guiltless Alfredo Sauce

Our Best Bites

*Austin is super particular with alfredo sauce. I don't think I made one he really liked until I made this one. It's Good!

2 Cups milk

1/3 cup (3 ounces) cream cheese

2 Tbsp. flour

1 tsp salt

1 Tbsp butter

3 garlic cloves, minced

1 cup freshly grated parmesean cheese

1. In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside.

2. In a large nonstick saucepan, melt butter on medium-high heat and add the garlic. Sauté the garlic for about 30 second, stirring constantly to prevent the garlic from sticking and burning.

3. Add the milk mixture to the pan. Stir constantly for 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thicken, about 6-7 minutes.

4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.

5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.

6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.