Domino's Pizza Sauce (Copycat)

Ingredients:

2 cups Hunt's Angela−Mia pizza sauce (You can find this at the wholesale shopping clubs − Sam's, BJ's, etc.)*
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt

Directions:

In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.

Lower heat, cover, and cook 20−25 minutes, stirring occasionally.

Cool to room temperature.

Store in an airtight container, refrigerated, until needed.

*Because the sauce base comes only in large #10 size cans, store remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer, or fridge until you make the next batch.

Makes 2 cups

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Yocco's Hot Dog Sauce

This is from "Yocco's the Hot Dog King"...which is the hot dog shop (now expanded) that has been around for over 75 years. We eat their sauce on dogs, burgers, sausage sandwiches (made with smoked sausage)...and there is burger in it, but you can either run it through the processor when cooked or keep chopping it up in the pan because it's not supposed to look like burger.

Recipe Ingredients:

1 pound ground meat (hamburger)
1 medium onion, chopped
3 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon cumin
1/4 teaspoon red pepper flakes
2 cups water

Method:

Brown meat (breaking up pieces) and onions; drain. (At this point you can run it through a little chopper if you want it smaller). Add spices; mix well. Add water and simmer one hour.

Can be frozen.

Posted by philocrates at Recipe Goldmine

Chili Powder

Ingredients:

3 Tbsp. paprika

1 Tbsp. ground cumin

2 Tbsp. dried oregano

1 tsp. red or cayenne pepper

1/2 tsp. garlic powder

Mix well. Place in an airtight container. This makes 2/3 cup.


Chili Powder Blend

12 tablespoons mild ground Chile powder (homemade)
* * * * * *                      * * * * * *

Ingredients:

3 tablespoons ground cumin

3 tablespoons ground dried oregano

3 tablespoons garlic powder

2 tablespoons cayenne powder

2 tablespoons salt (optional)

Directions:

Combine all ingredients and mix together well. Store in a tightly sealed glass jar, away from heat and light.

www.oldfashionedliving.com

Coney Island Hot Dog Sauce

Ingedients:

2 lbs. lean ground beef
4 medium onions, chopped
1/2 Tblspn garlic powder
1-1/2 Tblspn white vinegar
4 Tblspn chili powder
1/4 teaspn cinnamon
1/2 teaspn red pepper
1/4 teaspn cumin
1 teaspn salt
1 teaspn allspice
2 dashes worcestershire sauce
6 oz tomato paste
1 quart water

How to make it:

This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog. (see below)

Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce.

In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours.

I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.

CONEY ISLAND HOT DOG correct creation procedure:

Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.

Coney Island Hot Dogs

Bakers Square-style Pie Crust

Ingredients:


1/4 lb. butter (1 stick)
1 cup all-purpose flour
1/2 tsp. salt
dash cinnamon

Directions:

Place 1/4 lb. butter in deep narrow microwave mixing bowl. Melt without letting it change color. Soon as it bubbles have electric mixer ready to work quickly.

Dump into hot butter all at once: 1 cup all-purpose flour, 1/2 tsp. salt, and of dash cinnamon. Beat half a minute just to combine and while it's still warm gather up into your hands and pat out evenly over bottom and up sides of a "PAM-ed" 9-inch pie pan.

For a partially baked pie crust:

Bake partially 6 minutes at 375º F before adding a filling (like pumpkin or custard) to be baked.

For a pre-baked pie crust:

Bake completely 375º F for 18 to 20 minutes OR till golden when using a no-bake filling.

Makes 1 single crust.

To add a top crust:

Make a second Perfect Pie Crust and pat out over "PAM-ed" wax paper to 9-inch circle Invert over filling and bake the pie per recipe for the filling.

To make Streusel topping:

Make a second Perfect Pie Crust. Make into a 9-inch pie shell and fully bake. Cool and then crumble the shell and sprinkle over pie made with no-bake pie filling.

Source: Gloria Pitzer's Secret Recipes

Basic Coffee Creamer

Ingredients:


1 cup half and half
1/4 cup sugar

Directions:

1. In a small saucepan, heat half and half and sugar over low heat. Once small bubbles form around the edges of the pan and the sugar completely dissolves, take off the heat and use immediately or cover and store in the fridge for up to 2 weeks.

www.relish.com

Classic Tuna Salad

Ingredients:

2 (6-ounce) cans solid white tuna in water
2 tablespoons juice from 1 lemon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small rib celery, minced (about 1/4 cup)
2 tablespoons minced red onion
2 tablespoons minced dill or sweet pickles
1/2 small clove garlic, minced or pressed through garlic press (about 1/8 teaspoon)
2 tablespoons minced fresh parsley leaves
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard

Directions:

Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

VARIATIONS:

Tuna Salad with Balsamic Vinegar and Grapes

Follow recipe for Classic Tuna Salad, omitting lemon juice, dill (or pickles), garlic, and parsley and adding 2 tablespoons balsamic vinegar, 6 ounces halved red seedless grapes (about 1 cup), 1/4 cup lightly toasted slivered almonds, and 2 teaspoons minced thyme leaves to tuna along with salt and pepper.

Curried Tuna Salad with Apples
and Currants

Follow recipe for Classic Tuna Salad, omitting dill (or pickles), garlic, and parsley and adding 1 medium firm, juicy apple, cut into 1/4-inch dice (about 1 cup), 1/4 cup currants, and 2 tablespoons minced fresh basil leaves to tuna along with lemon juice, salt, and pepper; mix 1 tablespoon curry powder into mayonnaise before folding into tuna.

Tuna Salad with Lime and
Horseradish

Follow recipe for Classic Tuna Salad, omitting lemon juice, dill (or pickles), and garlic and adding 2 tablespoons juice and 1/2 teaspoon grated zest from 1 lime and 3 tablespoons prepared horseradish to tuna along with salt and pepper.

Tuna Salad with Cauliflower, Jalapeno, and Cilantro

Follow recipe for Classic Tuna Salad, omitting dill (or pickles), garlic, and parsley and adding 4 ounces cauliflower florets cut into 1/2-inch pieces (about 1 cup), 1 medium jalapeno chile, minced (about 2 tablespoons), 2 medium scallions, minced (about 1/4 cup), and 2 tablespoons minced fresh cilantro leaves to tuna along with lemon juice, salt, and pepper.

www.americastestkitchen.com

Tuna Egg Salad

INGREDIENTS:

6 ounces tuna, water packed
1 hard-boiled egg, finely chopped
3 tablespoons red onions, fineley chopped
4 -5 tablespoons mayonnaise (moisten to suite your taste)
1 teaspoon celery seeds (to taste) or 1 teaspoon celery salt (to taste)
1 -2 tablespoon mustard (to taste)


DIRECTIONS:

Drain tuna and place in a small mixing bowl.

Finely chop boiled eggs and add to tuna.

Finely chop red onion (or onion of your choice) and add to tuna and egg.

Using a fork or masher, combine these ingredients well.

Add celery seed or celery salt.
Add Mayo (or Miracle Whip).
Add mustard.

Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.

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How to make Lipton Sun Tea

Put three (3) Lipton Family Size Tea Bags in a clean gallon jar and fill with cold water. (If desired, you may substitute nine (9) regular (cup size) tea bags.)*
Cap loosely and place in the sunshine, away from combustible materials, for three to four hours.*
Remove tea bags. Add recipe ingredients, such as sweeteners or lemon, if desired. Serve over ice.
Refrigerate within five hours of brewing start.
*Vary the number of tea bags and the duration of brewing according to the tea strength you desire.

www.RecipeCurio.com

Roosevelt Scrambled Eggs

This was a favorite dish of President Franklin D. Roosevelt. It was prepared frequently for him by Mrs. Eleanor Roosevelt.

1 (3 oz) package Philadelphia cream cheese
1/2 cup cream or top milk
6 eggs, lightly beaten
1 teaspoon salt
few grains of pepper

Mash the cream cheese with a fork into a frying pan. Add cream or top milk, and heat until cheese has melted and cream is bubbling.

Break eggs into a bowl and beat lightly with a fork.

Add salt and pepper to beaten eggs and mix all ingredients with the cream cheese mixture in the frying pan. Cook over a low heat, stirring constantly and scraping bottom of pan, using long, folding strokes.

Remove from heat when consistency is creamy and serve at once. Do not overcook.

Serves 4.

Source: Portsmouth, Ohio - Times newspaper,
Thursday, December 28, 1949

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Best-Ever Banana Bread

Ingredients:

Topping:

6 tablespoons butter
10 tablespoons dark brown sugar
3 tablespoons milk
1 cup chopped pecans (or more, toasted)

Batter:

1 cup butter
1 1⁄2 cups sugar
2 eggs
4 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they're nearly black!)
1 teaspoon pure vanilla extract (I add 1 tblsp)
4 tablespoons buttermilk
2 cups all-purpose flour
1 1⁄2 teaspoons baking soda (I also add 3/4 tsp baking powder)
1 teaspoon salt


DIRECTIONS:

Preheat oven to 350 degrees F.

Cream butter and sugar; mash bananas, beat 2 eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda and salt; add to banana mixture, beat well; pour into 2 greased and floured 9x5x3-inch loaf pans; bake 45 to 50 minutes (I find this bread needs over an hour) or until bread pulls away from sides of pan; add topping.

To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey); remove from heat and add chopped pecans; pour over bread spreading to all the corners and place under broiler until bubbly and brown.
Watch closely (this takes around 1 minute- maybe even less!).

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