Grandmama's Recipes

Bring 4 cups of milk with 0.5 cup of whipping cream to a boil without scalding. Reduce the mixture to a simmer. Slowly add 1 cup of Quaker cornmeal. With a wooden spoon, stir the mixture. In the old days, the stirring was alloted to the man of the house - the thickening cornmeal can become quite resistant to stirring. Lumps will have a tendency to form. I have found that an electric hand blender will obviate these problems and will result in a smooth, lumpless (homogeneous), creamy polenta. I continue the process for 30 to 45 minutes.

Ingredients

* 2 tablespoons olive oil
* 1 2 1/2-pound boneless pork loin
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 large onion, chopped
* 2 sprigs fresh rosemary, leaves picked and chopped
* 4 cloves garlic, chopped
* 1 35-ounce can crushed tomatoes with juices
* 1 pound cooked pappardelle or other flat noodle
* grated Romano cheese, to taste

Directions

Ingredients

* 2 pounds round steak, tenderized
* 1/2 cup all-purpose flour
* 2 eggs
* 1 cup milk
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 package (15 ounces) seasoned bread crumbs
* 1/4 cup canola oil

Directions

Ingredients

* 1 pint heavy whipping cream
* 1/2 cup butter
* 1 1/2 cups grated Parmesan cheese

Directions

1. In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.  You can add fresh Italian Parsley to garnish :0)

*** NO GREEN CAN STUFF! YOU MUST USE THE REAL DEAL!*** 

Ingredients

* 1/2 cup butter
* 1 onion, diced
* 1 cup vodka
* 2 (28 ounce) cans crushed tomatoes
* 1 pint heavy cream

Directions

1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Move the skillet off of the flame and  pour in the vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.