Wednesday, April 14, 2010
This is not a typo, this is how Scott really spelled this sauce. He came up with this recipe many years ago and everyone loves it. I remember when Scott had a lot of us over for dinner one night: our folks, Bob and I, Kym, Bob, and Chad, and uncle Tom. We had a great time and enjoyed the food. This makes a huge amount of "soss" but you can freeze or can some for a later date.
In cheese cloth add:
2 Tbls. dried basil
2 Tbls. oregano
5 Tbls. parsley
1 bay leaf
3 cups chopped onion
3 cups chopped celery with leaves
1 #10 can of plum tomatoes (industrial-sized)
4 cups strong beef broth
12 ounce tomato paste
1 pound pork necks wrapped in cheese cloth
Tie the herbs up in the cheese cloth so that they won't come out; set aside. In large pot saute' onion and celery till translucent. Add tomatoes, broth, tomato paste, pork necks and herbs to the pot and bring to a slow boil, stirring every 15 minutes for an hour. Simmer for 3 hours, stirring occasionally. Remove the pork necks and herbs; dispose. Use for spaghetti, lasagne, or any other dish calling for sauce.
You could make this with the strata or alone.
Scott's Egg Nog French Toast
3 cups of egg nog plus one egg yolk
Day old Texas toast
Combine the egg nog and yolk in a bowl. Dip the toast in mixture and soak for 30 seconds. Heat butter or oil in skillet, add soaked bread to skillet and cook till done.
"This is good Christmas morning or for a Sunday brunch with french toast and Bloody Mary's." This is what Scott had written at the bottom of this recipe. I think I'd pass on the Bloody Mary's, especially for Christmas morning, but french toast might be good.
2 Tbls. butter
1 loaf white bread
1 pound cooked sausage
1 medium onion, chopped and cooked with sausage
3 cups Cheddar cheese, grated
1 cup half and half
1/4 cup prepared mustard
Grease 9"x14" Pyrex or glass baking dish with butter.
Cut crust from bread and line entire bottom of the dish with the bread. Spread sausage and onions over bread. Spread grated cheese on top of sausage. Mix eggs, milk, mustard, and hot sauce in bowl. Slowly pour egg mixture atop casserole and refrigerate 8 hours or overnight. Bake in a 350 degree oven for 1 hour and 15 minutes. Serves 12-16.