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Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce
 
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A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Author:
Recipe type: Dessert, Salad
Cuisine: American
Serves: 5 cups
Ingredients
  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1½ cups water to cover pears again more or less to your preference
  • ⅓ cup white sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon grated fresh nutmeg or ground nutmeg
  • ½ teaspoon vanilla
Instructions
  1. Wash and peel pears.
  2. Core and cut into ½ inch pieces into a pan of water with 1 tablespoon lemon juice.
  3. Drain the pears and put into 4 quart sauce pan.
  4. Add water to cover pears, add 1 tablespoon of lemon juice.
  5. Add the sugars and salt.
  6. Cook to boiling for 5 minutes.
  7. Add the cinnamon, allspice and nutmeg.
  8. Cook for 30 minutes, longer if preferred for a softer pear.
  9. Remove from heat; add the vanilla.
  10. Puree in small batches ½ cup to 1 cup of to the thickness preferred.
  11. Pour into bowl to store or pour into clean sterile pint jars.
  12. Refrigerate until use.
Notes
Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
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Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce
 
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Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Author:
Recipe type: Seafood
Cuisine: American
Serves: 5
Ingredients
  • STUFFING
  • 10 pasta shells, large
  • 1 14.75 ounce can pink salmon, drained, skin and fat removed and rinsed with water
  • 1 tablespoon carrot, finely grated
  • 1 tablespoon onion, finely grated
  • 1 egg, beaten
  • 4 saltines, finely crushed
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Netta Belle's Choice Ground Black Pepper
  • ---------------------
  • CREAMY LEMON SAUCE
  • 3 tablespoons butter
  • 4 tablespoons all-purpose unbleached flour
  • 1¼ cup chicken broth, such as Swanson's 99% Fat Free Chicken Broth
  • ½ cup heavy cream or Carnation Evaporated Milk, undiluted
  • 3 tablespoons lemon juice
  • ¼ teaspoon nutmeg, freshly grated
  • 1 cup mild cheddar cheese, shredded
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  2. Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  3. Add the drained, rinsed salmon into a large bowl.
  4. Add the stuffing ingredients and blend well.
  5. Fill each shell with the salmon mixture.
  6. Set shells into the greased casserole.
  7. MAKE THE LEMON SAUCE
  8. Melt butter in a saucepan that will hold 2 cups.
  9. Blend in the flour with a whisk until thickened.
  10. Gradually whisk in the chicken broth and cream or evaporated milk.
  11. Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  12. Remove from heat.
  13. Add the lemon juice and nutmeg, blend.
  14. Pour the sauce over the stuffed salmon shells.
  15. Sprinkle the shredded cheddar cheese on top.
  16. Bake 350 F for 20 minutes, until browned and bubbly.
  17. Let cool for 5 minutes before serving
Notes
The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

MENU SUGGESTIONS:

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce
 
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Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 4
Ingredients
  • 2 large chicken breasts,skinless, boned and halved
  • ½ cup bread crumbs
  • ¼ teaspoon thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms, sliced
  • 1 tablespoon flour
  • ¼ cup chicken broth or more as needed
Instructions
  1. Butterfly ** the chicken breasts and pound to make them equal thickness.
  2. Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  3. Pour the cream into a bowl.
  4. Heat the olive oil and butter in a skillet.
  5. Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  6. Lay the chicken pieces into the hot oil/butter mixture.
  7. Brown the chicken on both sides.
  8. Remove to a plate and keep warm.
  9. Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  10. Add the flour and stir to blend; add more chicken broth if too thick.
  11. Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  12. Heat chicken and mushrooms in the sauce until cooked through.
  13. Serve over rice, pasta or mashed potatoes.
Notes
*Undiluted evaporated milk can be used as cream substitute.
**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness.
***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. ......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
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The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Canning a quantity of Maple Mesquite Bar-B-Que Sauce gets you ready for the season. The weather gets warmer, sunshine and schools on Spring Break and the feeling of winter is over. We look for fun foods to eat and go or share with friends in the backyard. 

 Maple Mesquite Bar-B-Que Sauce ingredients.

Maple Mesquite Bar-B-Que Sauce ingredients.

This recipe has many ingredients which makes about 3 pints.  I like to store in the refrigerator to have available for barbecuing or adding to foods such as in meatloaf.

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with Maple Mesquite Bar-B-Que Sauce as a  condiment.

 

Make the sauce is easy after measuring all the ingredients into a large kettle, it is just letting it cook until well blended and heated through.

Kettle of cooking Mesquite Bar-B-Que Sauce

Whisk to blend ingredients, simmer 30 minutes.

Canning Maple Mesquite Bar-B-Que Sauce

6 cups of bar-b-que sauce can be refrigerated, ready for use.

6 cups of bar-b-que sauce can be refrigerated, ready for use.

Enjoy Maple Mesquite Bar-B-Que Sauce over a recipe of  slow cooked Chicken Wings.


Spring Time: Maple Mesquite Bar-B-Que Sauce
 
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A savory sauce to use for barbecuing on chicken, beef, pork or lamb. A sweet piquant sauce to use as a condiment on sandwiches, eggs or fried potatoes, kick up sloppy joes a notch.
Author:
Recipe type: Sauce/Condiment
Cuisine: American
Serves: 6 cups
Ingredients
  • 4 cups ketchup
  • ½ cup maple syrup
  • ½ cup lemon juice
  • ½ cup dark brown sugar
  • 6 tablespoons soy sauce, light sodium
  • ½ teaspoon hot sauce
  • ½ teaspoon onion powder
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon mesquite liquid smoke
Instructions
  1. Put all ingredients in a large kettle, with a wire whisk, blend together.
  2. Cover and heat the sauce on medium heat to boiling.
  3. Simmer for 30 minutes.
  4. Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  5. Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce.
  6. Remove from heat.
Notes
The maple syrup and/or mesquite liquid smoke could be omitted for a milder flavored barbecue sauce is preferred. Putting the hot sauce in 3 pint jars will seal the lids. Allow to cool to room temperature and store in the refrigerator. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

What goes with a plate of Maple Mesquite Bar-B-Que Sauce Chicken

Plate of Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Ready to serve Platte County Pie

Ready to serve Platte County Pie

Logo 2016

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Fresh Cranberry Orange Salad

Thank you for the  Cranberry

Fresh Cranberry Orange Salad

Fresh Cranberry Orange Salad

 The fresh glossy tart red berries of winter celebrations are here in abundance as Thanksgiving and winter holidays begin. Cranberries are at their peak from October through December.  Although available all year in juices, canned, dried and frozen cranberries, there is something more festive and delicious to use the fresh cranberry.  Bags of fresh cranberries are readily available to freeze and have during the year. 

Nutritional Benefits

The cranberry belongs to the same genus as the blueberry and a good source of ellagic acid, an antioxidant compound.  Cranberry juice is known for the healing power of prevention and treating urinary tract infections.  The cranberry antioxidant provides important anti-inflammatory benefits to the cardiovascular system, digestive tract and protection against breast, colon, prostate cancers. 

The maximum nutrients and taste of cranberries are retained best when used  fresh and not prepared in a cooked recipes.  When frozen they can be chopped in a blender for fresh cranberry salads, or unfrozen tossed in salads or added to a favorite fruit juice.  Dried sweetened cranberries provide another source of the nutritional benefits to add to cereals, salads, rice, breads, cakes and brownies or a serving size of 1/3 cup to eat by the handful.

Cranberry Cooking

o   Combine cranberries with apples, oranges and  pineapple pecans and sweeten with honey or fruit juice for a salad.  o   Red gelatin combined with  whole cranberry sauce, crushed pineapple, chopped apple and  chopped walnuts makes an attractive salad for the holiday table.                                                                                                                                            o   Cooked sweeten cranberries make a good side dish to serve with roast turkey or ham.  Boil one cup of water, one cup of sugar, add 3 cups of cranberries.  Cook 10 minutes, or berries pop, pour into serving dish; let cool to room temperature.   The sauce can be refrigerated and served cold.                                                                                                        o Dried cranberries can be utilized in salads, breads, and with entrees such as Cranberry Balsamic Glazed Chicken.                                                                                                     


Cranberry Orange Salad
 
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A salad when served on lettuce or relish to be served with entrees of turkey, ham or pork . Cranberry Orange Salad for all seasons, not just Thanksgiving.
Author:
Recipe type: Salad or Relish
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder, cherry, orange, or lemon
  • ¼ cup coarsely chopped pecan
Instructions
  1. Chop cranberries in blender or food processor.
  2. Pour into large bowl.
  3. Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  4. Add the orange pieces to cranberries.
  5. Stir in the sugar, gelatin powder and pecans.
  6. Cover; refrigerate at least 2 hour to dissolve sugar and cool.
Notes
Fresh Cranberry Salad can be frozen after it is made. Thaw salad in the refrigerator........................................................................................................... .cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Look at these interesting Cranberry Recipes:

Annie’s Eats – Glazed Cranberry Lemon Cake

Simply Recipes – Jalapeno Pepper Jelly

cuisinart – Apple Cranberry Stuffed Pork Roast

cookbookinabox – Cranberry Balsamic Glazed Chicken

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Maple Mesquite Bar-B-Que Sauce

®cookbookinabox® created  Maple Mesquite Bar-B-Que Sauce.  It is a new combination of flavors for a savory, aromatic new taste for meats, potatoes, eggs and as a sandwich condiment.  cookbookinabox® Menu 102 has a recipe for sweet and tangy Maple Mesquite Bar-B-Que Sauce highlighted on Turkey Sausage Meatloaf.  Sloppy Joes get a “kick-up” with the spicy sauce.  You probably have special dishes you would like to enhance with a good, sweet and tart sauce as an ingredient or condiment.  Check our products for Netta Belle’s Choice® Herbs and Spices, with cookbookinabox® menus and recipes in a recipe storage box.


Netta Belle's Choice Maple Mesquite Bar-B-Que Sauce
 
Prep time
Cook time
Total time
 
A piquant and savory sauce for meats, eggs, potatoes and as a condiment.
Author:
Recipe type: Sauces
Cuisine: American
Serves: 6 cups
Ingredients
  • 4 cups ketchup
  • ½ cup maple syrup
  • ½ cup lemon juice
  • ½ cup dark brown sugar
  • 6 tablespoons soy sauce, light sodium
  • ½ teaspoon hot sauce
  • ½ cup Dijon Mustard
  • ½ teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mesquite liquid smoke
Instructions
  1. Put all ingredients in a large kettle, with a wire whisk, blend together.
  2. Cover and heat the sauce on medium heat to boiling; simmer for 30 minutes.
  3. Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  4. Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce. Remove from heat.
Notes
The sauce can be poured into 3 pint jars or quart jars to be saved. When jars have cooled, store in refrigerator.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

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