Category Archives: Carol and Bruce’s Recipes

Quellzone by Bruce and Carol

Posted on October 9, 2013 by | Leave a comment

Dissolve 1 T yeast in 1 c warm water. Let stand 5 minutes. Add 1 T sugar, 1 ½ t salt, and 2 T margarine and stir well. Beat in 2 c flour, and add 1 c flour. Knead, adding flour as necessary. Allow to rise 30– 45 minutes. Divide into 4-6 sections. Roll out each into a thin 9” circle. On half the circle, layer one piece mozzarella, chopped and cooked Italian sausage or pepperoni, and any or all of the following, chopped: mushrooms, peppers, onions. Top with ricotta cheese. Ladle seasoned tomato sauce over top. Fold into half-moon like a turnover and crimp edges. Bake at 400 for 20 minutes or more until crust is done. Serve hot with sauce on the side. One serves two people if you aren’t starving.

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Posted in Breads, Carol and Bruce's Recipes, Entrees, Original Cookbook

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Red Sauce by Bruce

Posted on October 9, 2013 by | Leave a comment

Bring to a simmer in one cup of olive oil 2 large onions, chopped, and one bud of garlic, crushed. Cook until onions are translucent. Add three large cans of whole tomatoes and one large can of tomato paste. Add spices to taste: 1 t oregano, 1 t black pepper, 2 T sweet basil, 1 T red pepper, and 2 cloves. Add about one pound or so of browned (boiled) spare ribs, 8 oz fresh mushrooms, and allow to simmer for a few hours. Add about 2-3 pounds of hot Italian sausage, cut into bite-sized pieces, precooked and drained. Allow to simmer.

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Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces

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White Clam Sauce by Bruce

Posted on October 9, 2013 by | Leave a comment

For four persons:
1 c virgin olive oil
1 c clam liquor
1 dozen clams, large, or 20 medium clams
3 T fresh parsley or dried flakes
Garlic

Heat oil. Add parsley flakes. Add one bud garlic, crushed. (Good and strong—less if you are a nonhacker.) Let simmer for one minute. Add one cup clam liquor. Allow to simmer over very low heat while you dice cleaned clams into very small pieces. Add to oil and bring almost to a boil, then simmer for three minutes. Serve over homemade pasta or very thin pasta with lots of freshly grated parmesan and romano cheese.

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Crab Bisque

Posted on October 9, 2013 by | Leave a comment

Put in deep pan
2 T butter
1 t chopped onion
1 sprig parsley
Cook until onion is yellow. Add
1 ½ c shite crab meat
Cook and stir 5 minutes. Stir in
2 T flour
1 T tomato paste
Add 2 c chicken stock. Simmer 20 minutes. Remove the parsley. Add 2 c thin cream or half and half. Heat but do not boil. Season with salt and cayenne. Add a dash of dry sherry to the bowl. Serves six.

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Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews

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Broccoli Vichyssoise by Carol

Posted on October 9, 2013 by | Leave a comment

Stick of butter
1 onion or a few green onions
1 potato
1 head broccoli
1 glass white wine
1 quart cream (half and half)
Salt
White pepper
Beau monde
Lemon pepper

Into a pot large enough to hold soup for the number of people you’re cooking for, melt a stick of butter, chop in an onion, one potato, the bushy part of a head of broccoli. Add a glass of white wine, some pepper, salt, lemon pepper, and beau monde. Add one quart of cream (light). Simmer until potato is soft. Run through blender. Serve warm or place in freezer until soup begins to freeze around edges. Whip one more time and serve. To hasten process, boil potato before adding to mixture; allow to simmer over very low heat for flavors to blend and other vegetables to soften. Take care not to curdle the cream.

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