homemade sauce

I love this sauce you will never go back to jar again.

1 28 0z. can of crushed tomato's

2 tablespoons of extra virgin olive oil if you have any basil olive oil do 1 tablespoon of each

2 cloves of garlic

4 tablespoons of margarine or butter

salt and pepper to taste

2 tablespoon of fresh parsley or 1 of dried

3 tablespoons of pasta water

In a large sauce pan add oil and garlic for about 30 sec. make sure you don't have pan to hot you can burn the garlic fast. Then add your crushed tomato's , salt, pepper and parsley. Simmer 15 to 20 Min's, when thicken add margarine or butter. Add pasta water, then simmer for 5 more Min's.Then pour over your favorite pasta.

*its also very good with anchovies

Basic Pie Dough

I do not bake, I always seem to mess up some how. But this pie crust is the most easiest thing ever ! Even I cant mess it up.

Makes 1 double-crusted 9-10 inch pie

2 cups all-purpose flour

1 teaspoon coarse salt

1 cup (2 sticks) cold, unsalted butter, cut into pieces

1/2 cup cold milk or water

1. In a large bowl or in the food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. Pour in the milk. Combine just until the dough holds together in a ball.

2. Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut dough in half . Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using. the dough can be made and refrigerated for up to 3 days in advance or frozen for up to 6 weeks.

* I like to use the food processor. I also made chicken pot pie using this pie crust and it was great!

Roast leg of lamb with lemon,garlic and rosemary

My whole family loved this meal ! I just told the kids its was steak, lol. I used oregano instead of rosemary.


serves 6 to 8

2 whole lemons, washed, seeded and chopped

2 springs of fresh rosemary, leaves removed

5 to 6 garlic cloves, peeled

2 tablespoons of coarse salt

1 teaspoon of freshly ground black pepper

2 to 4 tablespoons extra-virgin olive oil

1 boneless leg of lamb, butterflied, boned and cut to lay flat ( about 5 pds )


1. Place the chopped lemon, rosemary , garlic, salt , pepper and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.

2. Open up lamb lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foiled line roasting pan or a rimmed baking sheet. Place the meat in the oven and after 5 min. ,reduce the temperature to 425 degrees. Roast for 45 min , or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.