Grandma D’Onofrio’s Italian Spaghetti Sauce (Straight from Naples)

4 – 5 tablespoons olive oil
1 medium yellow onion chopped
2 – 3 cloves garlic smashed (not chopped)
2 28 oz. can of crushed tomatoes
1 28 oz. can of whole tomatoes
salt & pepper
½ cup George’s Red
2 – 4 fresh basil leaves
½ stick of butter

In a large pan, heat olive oil and add onion and smashed garlic. Let the garlic just infuse with the oil and then discard. Add the tomatoes, salt, pepper, and George’s Red. Let simmer for at least 2 hours. Tear 2 to 4 fresh basil leaves and add the butter into the sauce, let simmer until butter has completely melted. Serve over your favorite style of spaghetti with a glass of George’s Red.

If you want meatballs, you can add to the sauce within the last hour of cooking. If adding frozen meatballs, defrost first. Add a garden salad, a loaf of hard crusted Italian bread, and voilá, you have a feast!

Mangia, Mangia!

Cheddar Cheese Soup

Compliments of Pat D’onofrio

3 stalks of celery
1 small onion
1 small bag of grated carrots (or 4 or 5 carrots grated)
1 stick butter
2 cans cream of potato soup
1 large can or carton of chicken stock
1 can evaporated milk
4 cups grated cheddar cheese

Finely chop celery and onion. In a large frying pan, melt butter on medium heat and add celery, onion and carrots. Sauté until onions are transparent. Place sauté mixture into crock pot and add cream of potato soup and chicken stock. Cook on high for 3 to 4 hours.

One hour before serving, turn temperature on crock pot to low. 30 minutes before serving add evaporated milk and cheddar cheese. NOTE: If the soup is to hot when you add the evaporated milk, it will curdle!

Serves 8

Quick Chicken Dinner

Purchase from your favorite grocery store!

1 large ready to serve roasted chicken
1 package (24 oz.) of heat-n-serve mashed potatoes (Bob Evans are really good)
1 dan of early peas, or lima beans, or French-cut green beans, etc.
1 loaf of your favorite artisan style bread
1 glass of Fox Valley Niagara
and for dessert, some plain cheesecake

Here is a quick and easy meal that everyone can enjoy. Treat the kids to some white grape juice served a pretty wine glass to make this dinner even more special.

Apricot-Glazed Pork Loin

Compliments of Reader's Digest (Canada) On-Line

The tangy glaze on this pork roast adds flavor wihthout fat and the delicious curried fruit topping is a good-for-you condiment. You'll find oven cooking bags (which keep the meat moist while it roasts) in most supermarkets. Makes 12 servings, Preparation time: 15 minutes, Maarinating time: 30 minutes, Roasting time: 2 hours

Ingredients:
2 cloves garlic, minced
1-1/2 teaspoons salt
1-1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary leaves
3/4 teaspoon chopped fresh thyme, or 1/4 teasppon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 boneless pork loin roast (4 pounds), trimmed and tied 1 oven cooking bag (14-inches x 20-inches) with a nylon tie

Glaze:
1 tablespoon all-purpose flour
1 jar (12 ounces) apricot preserves
1/4 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard

Step 1:
In a small bowl, combine the garlic, salt, rosemary, thume, paprika, and pepper. Rub spice mixture into the roast, coating it completely. Cover tightly with plastic wrap and refrigerate for 30 minutes.
Step 2:
Preheat oven to 325°F and set out a 13-inch x 9-inch x 2-inch baking pan. Spoon the flour into the cooking bag and shake to coat the inside. Unwrap the roast, place it in the bag, secure the opening with the nylon tie, then place in the pan. Using scissors, cut six 1/2-inch slits in the top of the bag. Roast 1-1/2 hours.
Step 3:
To make the glaze: In a small saucepan, combine the glaze ingredients; stir over low-medium heat until the mixture begins to bubble, then simmer for 1 minute.
Step 4:
Remove the roast from the oven, cut the bag open, and fold down the sides, being carful of the steam. Pour the glaze over the roast. Cook, uncovered, 30 minutes, or until an instant-read thermometer inserted in the center registers 160°F. Transfer the roast to a large warm platter, remove the ties, and surround with Curried Fruit Medley. Serve with the pan juices if you wish.

Macadamia-Crusted Perch Fillets

Compliments of Amanda Faltz Stanley and Cathy Dean

4 Perch Fillets
Flour for dusting
3 eggs, lightly beaten with equal amount of milk or water

Macadamia breading:
3/4 cup ground Macadamia nuts

2 cups bread crumbs, preferably Japanese bread crumbs, available in most grocery stores
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon sugar
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Extra virgin olive oil for cooking with a table spoon of butter

Procedure:
Mix together Macadamia breading.
Dredge fish in flour, then egg wash, then Macadamia breading. Make sure to pat off extra at each stage or mixture will not adhere.

Heat extra virgin olive oil and butter in a sauté pan large enough to hold fish fillets (use two pans if needed) over medium high heat. Cook until golden brown, turn to other side and continue cooking. Fish is done when soft but firm to the touch.

Old Glory Red Wine Sauce
Made with Fox Valley Winery’s Famous Old Glory Red Wine

1 ½ cups Old Glory Red Wine
½ cup sugar
½ tb grated orange zest
½ tb grated lemon zest

In heavy skillet bring wine and sugar to a boil. Stir until sugar is dissolved. Add orange and lemon zest, simmer until sauce is reduced by one third. Smother waffles, pancakes, cheese blintzes, or potato pancakes with butter and/or cream cheese. Top with warm Old Glory Red Sauce on top.