Gourmet Foods

• 1 can (8 ¼ oz.) crushed pineapple in syrup
• 1 large thin-skinned navel orange, unpeeled
• 1 package (12 oz.) fresh cranberries, washed
• 1 cup sugar

Drain syrup from pineapple into blender. Cut orange into about 1 inch pieces; add to the blender. Whir until pieces are coarse. Stop and stir as needed. Pour half of the mixture from blender into a bowl. Add half the cranberries to the blender; whir until coarsely chopped. Repeat with remaining cranberries and orange. Pour all into a bowl; add pineapple and sugar. Cover with plastic wrap. Stand at room temperature overnight. Store in tightly covered jars in the refrigerator.

• ½ lb. chopped beef
• ¼ cup olive oil
• ½ can tomato paste
• 1/8 tsp. crushed red pepper seeds
• 1 cup boiled sliced mushrooms
• 1 clove garlic
• 1 large can plum tomatoes
• Salt and pepper to taste

Heat oil in saucepan; add mushrooms, garlic, pepper seeds, beef; simmer for 5 minutes; stir frequently. Add tomatoes; simmer over low flame for 45 minutes. Stir occasionally; add tomato paste and blend; stir; add salt.

Cover. Simmer for 30 minutes more; stir occasionally to prevent sticking. The longer this cooks, the better the flavour. Keep hot over very low flame until ready to use. This is enough sauce for 1 ½ pounds of spaghetti or any type of macaroni.

Serves 6 to 8.

• 1 lb. mushrooms
• 1 large can plum tomatoes
• 4 tbs. olive oil
• 2 sweet basil leaves
• 1 large clove garlic
• Pinch of crushed red pepper seeds
• Salt to taste

Wash and slice mushrooms. Place olive oil in saucepan; brown garlic 2 minutes. Add mushrooms; simmer for 10 minutes. Mash tomatoes and add; stir; add pepper seeds, basil leaves, and salt. Cover. Simmer for 1 hour over low flame. Stir occasionally to prevent sticking. Pour over spaghetti when steaming hot. Enough sauce for 1 ½ pounds of any type pasta. Sprinkle with Pecorino cheese if desired.

• 1 cans tomato paste
• 2 tbs. olive oil
• 1 clove chopped garlic
• 2 ½ cups warm water
• 1 chopped onion
• 1 bay leaf
• ½ lb. chopped lean beef or pork
• Salt and pepper to taste

Brown onion, garlic, and meat in olive oil in saucepan for about 10 minutes. Add paste; stir; cook 3 minutes longer. Add salt and pepper, water, bay leaf. Cover; simmer for 1 hour. Remove bay leaf; simmer 30 minutes longer.

• 2 egg yolks
• ¼ teaspoon salt
• Dash cayenne pepper
• 1 tablespoon lemon juice
• ½ cup melted butter

Beat the egg yolks until thick; stir in the salt, cayenne pepper and lemon juice. Add ½ teaspoon butter at a time, beating steadily. When half the butter is used, add the rest a little faster, still beating steadily. Serve immediately. Serves 2 to 4.

• 1 cup sugar
• 3 tablespoons flour
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 cups boiling water

Mix sugar, flour and salt. Gradually add water. Boil 5 minutes, stirring constantly. Remove from heat and add butter and vanilla. Serve over cake or use on other desserts.