Ron’s Recipe Book”

Misc. & Speciality Dishes

Baked Egg Rolls   Ron’s Old World Style Tomato Sauce

Baked Egg Rolls
Shared by Ron

Ingredients:
   Egg Roll Wrappers
   Cabbage - finely shredded in food processor
   Shrimp - finely chopped
   Boneless Pork - broiled, cooled & shredded in
         a food processor.
   Vegetable Oil
   Garlic Powder
   Duck Sauce
   Sesame Oil
  Preparation:
   On an egg roll wrapper, add shredded cabbage,
       1 teaspoon of shredded pork, 1 teaspoon
       chopped shrimp, a sprinkle of garlic powder
       and a dash of sesame oil
   Fold ends of egg roll wrapper in, and then roll.
       Wet the end with water to form a seal.
   Place egg rolls on a cookie sheet sprayed with
       cooking spray, and brush a light coating of
       vegetable oil on each egg roll.
   Bake in 400 degree oven for about 30 min. or until
       brown & slightly crisp, turning every 5-7 min.
       and brushing again with oil.
   Set on paper towels for 5-min. to set & drain any
       remaining oil.
   Serve:
   Serve as an appetizer with Duck Sauce for
   dipping.

Ron’s Old World Style Tomato Sauce
Shared by Ron
An Italian cooks “sauce” is the hallmark of their cusine, and we all do it differently.  This was how my grandmother who came from Itality at the turn of the century taught me!

Ingredients:
   5- 32 oz. cans of peeled Italian tomatoes, put
         through a “potato ricer” to remove all seeds
         and form a smooth puree.  ** Can also be put
         through a blender and strained to remove
         seeds
   5- 6-oz cans of Contadina tomato paste
   Olive oil
   Fresh Chopped Garlic
   Fresh Chopped Italian Parsley
   Fresh Chopped Basil
   Black Pepper
   Sugar
   Pork Neck Bones or Country Style Ribs
   Italian Sweet Sausage
   Homemade Meatballs, browned
   Bracoli
   Preparation:
         In a large sauce put, put 1/4 cup olive oil and
   garlic, and simmer until garlic starts to brown.
       Add sausage links, brocili and pork, and
   slowly brown.
       Add strained tomatoes, and bring to a slow
   simmer.
       Add the tomato paste and one can of water
   for each can of paste.  Stir until mostly dissolved.
       Add about 3-tbls. each of chopped parsley
   and basil, 2-tbls. sugar, 1-tsp. black pepper.
       Slow simmer, stirring often, until pork is
   tender. Remove pork, bracoli and sausage from
   sauce, and keep in covered dish.
       Add browned meatballs to sauce, and simmer
   for 1-addt. hour, and remove meatballs to a
   covered dish.
       Total cooking time for sauce is about 2 1/2
   hours, and sauce will thicken as it cooks.  Thin
   with small amounts of water if it gets too thick.
   DO NOT ALLOW SAUCE TO BURN. STIR
   OFTEN!
   Serve:
      Serve over your favorite pasta, with assorted
   meats from the sauce. Make extra and use for
   Lasagna or for future meals.  Keeps in the fridge
   for at least 1-week, and in the freezer for months.