Bucolic Living

Martha Stewart's Pasta Sauce

3 cloves garlic

1 14.5 oz. can Italian stewed tomatoes

fresh basil

2 T. olive oil

salt and pepper to taste

pinch of sugar

Thinly slice, do not crush, garlic cloves and set aside. Heat skillet to medium heat and add oil. saute garlic until transparent. One by one, lift tomatoes out of can and squeeze to remove excess liquid and add to skillet. Stir until tomatoes start to break down into a sauce. If the sauce becomes too dry, add liquid from tomato can. Tear basil into small pieces and add to sauce. Add salt, pepper, and sugar. Simmer 1-2 minutes. Add to cooked spaghetti and mix thoroughly.

Garden Pilaf

2 3/4 c. water

1/4 c. butter

2 T. instant chicken bouillon

1/4 tsp. salt

pinch pepper

1 clove garlic, minced

1 1/4 c. uncooked long grain rice

1/3 c. finely chopped carrots

1/2 c. toasted almonds ( to toast: bake 20 min. @ 250 degrees)

1/4 c chopped pressed parsley

1 T. sliced green onions

optional 3/4 c golden raisins

In a 2 qt pan, bring water, butter, chicken bouillon, salt, pepper, and garlic to a boil. Add rice and carrots. Return to a full boil, cover and reduce heat to low and simmer until rice is tender (25-30 min.)

Stir in remaining ingredients.

Chewy Gingersnaps

1 cube butter 1/2 tsp. salt

1 c. sugar 1 tsp. ground ginger

1 egg 3/4 tsp. cinnamon

1/4 c molasses 1/2 tsp. cloves

2 c. flour 2 tsp. soda

Cream butter with sugar, then add all other ingredients. Roll into balls and place on ungreased cookie sheet. Gently press down one time with a fork. Bake for 6-8 minutes at 350 degrees. Let cool on cookie sheet.

Paper Bag Apple Pie

Crust:

1 1/2 c flour 1/2 c salad oil

1 1/2 tsp. sugar 2 T. milk

1 tsp. salt

Combine all ingredients. Mix until well blended. Pat in bottom and sides of 9 inch pie pan. Do not roll out.

Filling:

4 c sliced apples 1/2 tsp. nutmeg

1/2 c sugar 1/2 tsp. cinnamon

2 T. flour

Combine filing ingredients and pour into crust.

Topping:

1/2 c flour 1/2 c sugar

1/2 c margarine or butter

Combine topping ingredients until crumbly. Sprinkle over top of pie. Place pie in a paper bag and seal or fold end under so it is sealed. Bake at 350 degrees for 1 hour 45 minutes. No peeking!

Norwegian Pancakes

2 c. milk

8 eggs 1 t. salt

1 c. flour 1 cube melted butter

1/4 c. sugar

Mix or blend in blender. Fry like crepes. Serve with sugar or syrup. My Grandpa Nilsen made these for us for breakfast every time they came to visit. So good!

Pudim de Leite

(Brazilian-Style Flan)

1 c. sugar

1 can sweetened condensed milk

equal volume of regular milk (use the can to measure

3 eggs

1 8-inch ring mold

Place 1 to 2inches of water in a roasting pan. Place the pan in the oven and preheat to 325 degrees.

Put the sugar in the ring mold. Place the mold directly over the medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful it is hot! Let the mold cool.

Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator for at least 6 hours.

Just before serving run a knife around the ring mold to loosen. Place a deep platter over the mold and invert. The pudim should slide out easily. Spoon caramel sauce over the top and serve. Yummy! Serves 10.

Raspberry Cream Cheese Pie

1 (8oz.) pkg. cream cheese softened 1 tsp. vanilla

1/2 c. powdered sugar 1/2 pt. whipped cream

1 can raspberry pie filling ( or any berry flavor you like) 1 graham cracker pie crust

Mix cream cheese with sugar and vanilla, then fold whipped cream into cheese mixture. Scoop into crust and chill. When ready to serve spread pie filling on top.