MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julia Child's Provencale Tomato Sauce
Categories: Vegetables, Herbs, Sauces, Citrus
Yield: 3 servings

1/3 c Fine minced yellow onion
2 tb Olive oil
2 ts Flour
3 lb Ripe red tomatoes; peeled,
- seeded, juiced & chopped
1/8 ts Sugar
2 cl Mashed garlic
1/8 ts Fennel seeds
1/8 ts Dried basil
1 sm Pn saffron
1 sm Pn ground coriander
1/4 ts Dried orange peel granules
+=OR=+
1 (1") piece dried orange
- peel)
1/2 ts Salt
1 tb (to 2 tb) tomato paste; opt
Salt & pepper

MMMMM-----------------------BOUQUET GARNI----------------------------
4 Parsley sprigs
1 sm Bay leaf
1 Sprig (1/4 ts) thyme; tied
- in cheesecloth

First, blanch the tomatoes in boiling water for 10
seconds. Then use a knife to cut out the stem and peel
off the skin, starting at the stem hole. To seed and
juice the tomatoes, cut each peeled tomato in half
crosswise (horizontally) and gently squeeze to remove
the seeds and juices from the center of the tomato.

First, cook the onions in the olive oil in a three-quart
heavy-bottomed saucepan over medium-low heat for 10
minutes, until the onions were tender. Then add the
flour, and cook for three minutes. Finally, stir in the
chopped tomatoes, sugar, garlic, herbs and spices,
placed the lid on the pan, and cook over low heat for 10
minutes. Last but not least, remove the lid and let the
sauce simmer for 30 minutes.

According to Julia, the sauce is done when "it tastes
thoroughly cooked and is thick enough to form a mass in
the spoon."

This sauce is quite versatile and Julia suggests using
it over chicken, beef, eggs, pizzas and of course,
pasta. And, if you’ve made the tomato sauce from
scratch, you probably ought to serve it over homemade
pasta.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Famous Doubletree Cookie
Categories: Cookies, Nuts, Citrus, Grains, Chocolate
Yield: 26 servings

1/2 lb Butter; softened
3/4 c + 1 tb granulated sugar
3/4 c (packed) lt brown sugar
2 lg Eggs
1 1/4 ts Vanilla extract
1/4 ts Fresh squeezed lemon juice
2 1/4 c A-P flour
1/2 c Rolled oats
1 ts Baking soda
1 ts Salt
pn Cinnamon
2 2/3 c Nestle Toll House semisweet
- chocolate chips
1 3/4 c Chopped walnuts

Cream butter, sugar and brown sugar in the bowl of a
stand mixer on medium speed for about 2 minutes. Be sure
to scrape the sides of the bowl so everything is
incorporated.

Add eggs, vanilla and lemon juice, blending with mixer
on low speed for 30 seconds, then medium speed for about
2 minutes, or until light and fluffy, scraping down
bowl.

You may be tempted to skip the 1/4 teaspoon of lemon
juice-but don't! Lemon juice in cookies gives a tiny hit
of acidic balance to the buttery richness and also helps
the cookies to rise perfectly.

With mixer on low speed, add flour, oats, baking soda,
salt and cinnamon, blending for just about 45 seconds
and then STOP as soon as the dough is just blended.

Add the chocolate chips and walnuts and let the mixer
start the incorporation, but finish stirring by hand to
ensure the cookies aren’t overmixed.

Set oven @ 300ºF/150ºC.

Portion dough with a scoop (about 3 tablespoons) onto a
baking sheet lined with parchment paper about 2" apart.

Bake for 20 to 23 minutes, or until edges are golden
brown and center is still soft. Remove from oven and
cool on baking sheet for about 1 hour.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... If you don't think every day is a good day, just try missing one.
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