Sauce recipe found

Recipe finder

May 29, 1991|By Sherrie Clinton

Pam Underhill of Jarrettsville says this homemade Italian sauce is very good. It's for Mildred L. Dorsch of Baltimore.

Italian Spaghetti Sauce

2 large chopped onions

2 medium chopped green peppers

1 cup chopped celery

3 garlic cloves, minced

2 tablespoons olive oil

2 pounds ground beef

1 4-ounce can mushrooms, drained

3 6-ounce cans tomato paste

2 16-ounce cans tomatoes, undrained, chopped

3 8-ounce cans tomato sauce

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon cinnamon

2 teaspoons white vinegar

1/4 teaspoon curry powder

6 drops hot sauce

2 bay leaves

1/2 cup water

1/2 cup dry red wine

Saute onions, peppers, celery and garlic in olive oil. Add beef. Cook, drain. Stir in remaining ingredients except wine. Cover, reduce heat. Simmer one hour. Stirring occasionally. Remove bay leaves, stir in wine. Spoon sauce over spaghetti. Top with cheese.

Jo Ann Nuetzel of Baltimore has come to the rescue with two recipies forMilk Chocolate cake. The recipes are for Evelyn W. Snyder of Sunbeury, Pa. This recipe was the Pillsbury Bake-Off winner in 1954.

Milk Chocolate Queen's Cake


1 package Pillsbury Plus German chocolate cake mix

1 1/4 cups water

1/3 cup oil

3 eggs

Mocha Frosting:

1/4 cup butter or margarine, softened

3 tablespoons unsweetened cocoa

1/2 to 1 teaspoon instant coffee granules or crystals

1/4 teaspoon salt

3 cups powdered sugar

1 teaspoon vanilla

5 to 6 tablespoons milk

Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened, beat two minutes at high speed. Pour into greased and floured pan. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

Meanwhile, make frosting. In small bowl, beat margarine, cocoa, instant coffee and salt until light and fluffy. Gradually add powdered sugar, beating well after each addition. Beat in vanilla and enough milk for desired spreading consistency. Frost cooled cake. Makes 12 servings.

Hershey Bar Cake

7 small plain milk chocolate Hershey bars

2 small cans Hershey chocolate syrup

2 sticks butter

2 cups sugar

4 eggs

2 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

Melt Hershey bars with syrup; cool. Set aside. Cream butter and sugar. Add eggs, one at a time, and blend well. Set aside. Mix flour, salt and baking soda. Add these ingredients alternately with buttermilk to butter mixture.

Add chocolate mixture, pour into well-greased tube pan. Bake one hour at 325 degrees or until done. Cool and remove from pan.

Chocolate Glaze

1 6-ounce bag semi-sweet chocolate bits

1 6-ounce can evaporated milk

Cook and stir over low heat till well blended. When mixture boils lower heat. Cook gently, stirring, three to five minutes till thick. Cool, stirring occasionally; pour over cake.


Nichole E. Frazer of Huntingtown sent us this recipe for cornichons. The recipe is for Joan Mannion of Baltimore.

Working Woman's Cornichons

30 tiny cornichon cucumbers

1 cup water

1 cup white wine vinegar

1 teaspoon salt

1/2 teaspoon sugar

2 cloves garlic, peeled

1 tablespoon fresh tarragon

Scrub cornichon cucumbers and set aside. Combine water, vinegar, salt and sugar in a saucepan and bring to a boil. Add garlic and tarragon and pour over cucumbers. Cover and let stand for 12 hours. Refrigerate for at least 2 hours before serving.


Here is a recipe for cream of spinach soup recipe for Peggy

Doak of Selinsgrove, Pa. Diana Bull of Stewartstwon, Pa.; who says she has served the soup several times, sayhs she adds a crushed clove of garlic.

Cream of Spinach soup 1 10-ounce package frozen chopped spinach

1/4 cup chopped onion

1/3 cup sliced celery

1/4 teaspoon salt

1/8 teaspoon ground pepper

1/8 teaspoon ground nutmeg

1 bay leaf


2 cans 10 3/4 -ounce each condensed chicken broth, undiluted

2 tablespoons butter or margarine

2 tablespoons all purpose flour

1 1/2 cups light cream (or half-and-half)

1/2 cup heavy cream, whipped, for garnish

In three-quart saucepan combine spinach, onion, celery, salt, pepper, nutmeg and bay leaf. Add water to chicken broth to make three cups; add to spinach mixture. Bring to boiling; reduce heat and simmer, covered, until spinach is defrosted and tender, about five minutes.

Drain and reserve broth. Discard bay leaf. Puree vegetables in blender or food processor with half of reserved broth.

In large saucepan, melt butter, remove from heat. Add flour, stirring until smooth. Gradually add remaining broth, stirring until mixture boils. Add pureed vegetables and light cream. Continue stirring until soup is hot and well blended, about five minutes. Top each serving with a spoonful of whipped cream. Makes eight servings.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.