Grandma Annes Codfish Sauce Recipes

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GRANDMA ANNE'S CODFISH SAUCE



Grandma Anne's Codfish Sauce image

This was Grandma Anne's recipe. It's good over mashed potatoes. She called it gravy but my sister Chris said that sounds nasty. It's not. It was one of the best things that Grandma made. It must have been warm on those cold winter nights.

Provided by Dienia B.

Categories     Canadian

Time P1DT6h

Yield 8 serving(s)

Number Of Ingredients 6

1 (1 lb) box dried codfish
1 (12 ounce) can canned milk
1/4 cup flour
3 tablespoons butter
salt
pepper

Steps:

  • Soak cod overnight; drain.
  • Boil in fresh water; drain; do this 4 times.
  • After last drain, chop up fish, add water and cook until fish is tender.
  • Blend flour in canned milk.
  • Add to fish and cook until thickened.
  • Add butter and salt and pepper to taste.

Nutrition Facts : Calories 362.1, Fat 9.6, SaturatedFat 5.5, Cholesterol 113, Sodium 4072.6, Carbohydrate 27.6, Fiber 0.1, Sugar 24.6, Protein 39.6

GRAPE SAUCE



Grape Sauce image

This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.

Provided by Alan Leonetti

Categories     Sauces

Time 22m

Yield 2 cups

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup white grape jelly
1 1/2 cups white grape juice
1 tablespoon flour
1 tablespoon cornstarch, dissolved in
1 tablespoon water
1/2 cup chicken stock or 1/2 cup chicken broth
1/4 cup Splenda granular, sugar substitute

Steps:

  • Using a double boiler, melt butter and stir in the flour.
  • Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
  • Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
  • Continue to cook and stir until thickened again.

Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9

GRANDMA ANNE'S SOURDOUGH STARTER FOR PANCAKES



Grandma Anne's Sourdough Starter for Pancakes image

Make and share this Grandma Anne's Sourdough Starter for Pancakes recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time P2DT10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups flour
salt
1/2 cup sugar
2 (1/4 ounce) packages yeast
3/4 quart buttermilk
3 tablespoons sugar
1 teaspoon baking soda
3 cups buttermilk
3 cups flour

Steps:

  • Mix ingredients well in a large container because it grows.
  • Let stand in warm place for two days at least.
  • Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.

GRANDMA'S BBQ SAUCE



Grandma's BBQ Sauce image

Use to baste chicken or fish.

Provided by DRFHRLAW

Categories     BBQ Sauce

Time 20m

Yield 20

Number Of Ingredients 10

1 cup ketchup
1 cup water
½ medium onion, diced
¼ cup lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon ground paprika
1 teaspoon salt
¼ teaspoon chili powder
1 pinch ground black pepper

Steps:

  • Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.

Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.7 g, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 124.5 mg

GRANDMA'S SUNDAY SAUCE



Grandma's Sunday Sauce image

Sunday sauce with ribs and sausages or meatballs.

Provided by KelseyS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h45m

Yield 8

Number Of Ingredients 16

¼ cup olive oil, divided
1 pound pork ribs, chopped
6 (3.5 ounce) links Italian sausages
1 large white onion, finely chopped
1 ½ teaspoons salt, divided
4 cloves garlic, minced
¼ cup red wine, divided
2 tablespoons tomato paste
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
1 cup water
2 (28 ounce) cans whole peeled tomatoes in juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 pinch white sugar
¼ cup chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
  • Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
  • Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
  • Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
  • Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 13.8 g, Cholesterol 56.7 mg, Fat 27.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1313.3 mg, Sugar 6.6 g

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