Cooking

Since I’ve been writing this food column, the most requested recipes have been ones using ingredients that we have in our pantries or fridge, and the fewer ingredients, the better.

I have always liked to try different techniques and different types of foods on occasion, but we always come back to our comfort foods in the end. I have many old recipe books from libraries, churches, clubs and even relatives that I haven’t paid a lot of attention to until lately. The recipes below are from books from such organizations dating back to 1924.

Bolognese sauce, also known as simply ragu, is a meat-based sauce that originated in Bologna, Italy. It is a slowly cooked sauce made with onion, celery and carrots, ground or chopped beef and ground pork. White wine and milk are added, along with a small amount of tomato paste or whole, cooked tomatoes. The dish is then gently simmered for hours to produce a thick, creamy sauce.

One of the most essential pieces of equipment in the kitchen is the slow cooker, or CrockPot can add the worst quality (toughest) meat to a slow cooker, and once finished cooking, it will be the tenderest meat you have ever tasted!

If your slow cooker isn’t already your favorite thing ever for cooking, it’s time for it to become that! Liquids can be decreased in slow cooking. And if your dish contains rice or pasta, one cup of liquid is usually enough. To enhance the taste, try substituting wine for some of the water in your recipes.

Whether entertaining friends at home or just making a meal for two or three, it’s always important to know which wine to serve with which food. Even if you prefer red wine or maybe a dry white wine, sometimes it’s best to choose a wine with the same characteristics as your entrée.