Subj : Re: Red Gravy
To : Ruth Haffly
From : Dave Drum
Date : Mon Aug 18 2025 07:35 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I can-and have - do my own red pasta or pizza sauce. I learned early
DD> on from my mother that spaghetti sauce is an *all day* deal. Even with
DD> short cuts it takes more time than I care to spend these days.
RH> I'm home most days so can do it while multi tasking with laundry,
RH> sewing, reading the paper (on line) or whatever else needs doing. Made
RH> in quantity, it freezes well.
I have to take Dennis' eating schedule into account since it is different
from mine. He sometimes does eaags, meat and taters after noon. And uses
the whole stove top it seems. If I have a pot of sauce on one of the
burners ..........
DD> Especially as I am mostly cooking for one. So I buya jus of Onofrio's
DD> (probably not to be had in your range of territory)or Rao's. Or one
DD> of the not so premium brands like Bertolli or RH> Classico and
GG> "tart it up" to my taste.
RH> We bought some Rao's this spring at Sam's Club to take on our bug road
RH> trip. Ended up not using it then but did, once we got home. I added
RH> some extra herbs/spicing for the pasta sauce but we've used it right
RH> out of the jar for quick pizzas. It is a "will buy again". When we were
RH> up in VT a few years ago, Steve and I shopped and cooked for our
RH> mission team. I had a nasty case of bronchitis so he did the initial
RH> shopping at Hanniford's, a northeast grocery chain. We usually do
RH> spaghetti for the first team meal so I told him to buy a jar of sauce
RH> and we'd doctor it up. He bought their (IIRC) classic sauce, don't know
RH> if he added anything but it was pretty good. I think we brought a jar
RH> home with us. (G)
Classico and Bertolli's are both superior (IMO) to Prego.
DD> 8<----- EDIT ----->8
DD> ... "Hard work should be rewarded by good food." -- Ken Follett
RH> He's one of my favorite authors.
DD> My favourites are Heinlein, Lamour, Asimov, and lately James Lee
DD> Burke.
RH> Mine include Michener, Barbara Taylor Bradford, Alison Wier and
RH> Philippa Gregory. First 2 aren't writing any more but have books out
RH> I've yet to read. Last 2, my older daughter got me reading when she
RH> loaned me a Wier book.
DD> None of the first three I named are above ground any longer so their
DD> output is severely restricted. But I have read everything they have
DD> published with the exception of Dr. Asimov's biochemistry treatises.
DD> If you enjoy cops 'n' robbers books that are well written or just well
DD> written/plotted/presented stories I do recommend James Lee Burke
RH> My favorite genre is historic fiction, 3 of the 4 above named authors
RH> are (were) major writers of that, Wier and Gregory writing a lot about
RH> Henry VIII and relatives.
Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
he "blue skyed" in his work had come to pass. Asimov wrote both science
fiction and mysteries and won the top award in both categories. The top
award for mysteries/detective stories (the EDGAR) in novel, serialized
novel and short story categories. Louis Lamour won multiple SPUR awards
as well as Oscars for his writings. And James Lee Burke has more than
one EDGAR for his output.
I enjoy sci-fi, mysteries, historical fiction (and fact), biographies,
etc. And I much prefer reading a book to watching the boob tube or the
movies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sylvia's Class Act Dinner Theater Chicken Rosemary
Categories: Poultry, Herbs, Wine
Yield: 6 Servings
1/2 c A-P flour
1/2 ts Salt
1/4 ts Pepper
6 (6 oz ea) boned, skinned
- chicken breasts
1/4 c Olive oil
6 cl Garlic; minced (2 tb)
1 c Chicken broth
1/4 c Pale dry sherry
1/4 ts Dried rosemary
Combine flour, salt and pepper. Dredge chicken breasts
in flour mixture, shaking off excess.
Heat oil over medium heat in a large skillet. Brown
chicken in oil until lightly browned, approximately 5
minutes on each side. Remove from skillet. Add minced
garlic to the skillet and saute' lightly. Stir in
chicken broth and sherry.
Return chicken to skillet and sprinkle with rosemary.
Cover skillet tightly with a lid, and simmer slowly
for 30 to 45 minutes, or until chicken is tender.
Thicken juice, if desired.
Makes 4 to 6 servings
SOURCE: Sylvia's Italian Restaurant, Portland, Oregon.
Published in the Oregonian.
Shared by Cate Vanicek
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
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