This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no … Continue reading
Here’s another twofer recipe, in that there were two cards called Jean’s Spaghetti Sauce, but the real bonus is that one of them includes the recipe for the meatballs referenced in the sauce. Whew, I wasn’t sure what we were going to do there! Both recipes seem to have the same ingredients just in a … Continue reading
This originally made me think it was only for the sauce, but step 3 is for the addition of chopped ham. It doesn’t say how much, unfortunately, so add as much or as little as you feel necessary for your meal.
Today let’s look at two distinctly different preparations for barbecue sauce.
Well, hello there! I got behind on posting, procrastinated, and all of a sudden it’s November! What the heck happened?? Here’s a recipe for a mushroom sauce that might be nice with a steak or chicken dish.
This particular recipe card was wrapped in saran wrap, which leads me to believe it was a good one used over and over. The recipe is actually for a barbecue sauce for chicken that has been broiled or fried, and it sounds yummy. I usually make barbecued chicken on the grill, painting the sauce directly … Continue reading
Have you ever made your own barbecue sauce? My mother used to make one called Black Knight sauce. It was deep, rich and spicy. I also remember one that included coffee in it. This recipe for barbecue sauce sounds lovely, smooth and flavorful. The inclusion of butter will give it a mellow taste, although how … Continue reading