Dougherty Family Recipe Box

Category: Sauce

  • Tuna Noodle Casserole

    Ingredients

    • 1 1/2 cups dry uncooked egg noodles
    • salt
    • 3/4 cup sour cream
    • 1 egg
    • 2 teaspoons cornstarch
    • ground black pepper
    • 2 tablespoons lemon juice divided
    • 1 (12 ounce) can tuna drained and broken into chunks
    • 1 cup frozen peas
    • 1/4 cup fresh parsley chopped
    • 1/2 cup crushed potato chips

    Method

    1. In a large skillet, pour in egg noodles and cover with water by 1 inch.
    2. Lightly salt the water.
    3. Bring to boil over high heat and cook.
    4. Drain all but 1 cup of water.
    5. Return to heat and simmer until water is almost entirely gone.
    6. In a separate bowl, beat together cream, egg, cornstarch, and half the lemon juice.
    7. Add cream sauce to noodles, stirring constantly until sauce thickens and coats noodles.
    8. Season with salt and pepper.
    9. Remove from heat.
    10. Fold in tuna, peas, parsley, and lemon juice until warmed through.
    11. Sprinkle top with crushed potato chips.
    12. Serve immediately.

    Source

  • Oven Baked Barbecued Spareribs

    Ingredients

    • 4 pounds pork side ribs
    • 1 cup sliced onions
    • 1 cup ketchup
    • 1 cup water
    • 1 teaspoon salt
    • 1 tablespoon Worcestershire sauce
    • 1/2 cup white vinegar
    • 1/2 cup brown sugar
    • 1 teaspoon dry mustard

    Method

    1. Put ribs on a baking sheet and brown in the oven under the broiler.
    2. Combine remaining ingredients.
    3. Preheat oven to 350°F.
    4. Put browned ribs in a roasting pan.
    5. Cover ribs with sauce.
    6. Cover and bake for 2 hours, basting every 30 minutes or so.
    7. Remove cover and bake 15 minutes longer.
    8. Remove from oven and serve.

    Source

    A Barkley family recipe book whose covers and front-matter section fell off long ago.

  • Chicken Paprika

    Ingredients

    • 4 boneless skin-on chicken breasts
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon pepper
    • 1/3 cup cooking oil
    • 2 1/2 cups chicken stock
    • 1 cup sour cream

    Method

    1. Wash and pat dry the chicken.
    2. Pour oil into a shallow frying pan and heat over medium heat.
    3. Mix together flour, salt, paprika, and pepper.
    4. Coat chicken in flour mixture.
    5. Brown chicken in oil.
    6. Remove browned chicken from pan.
    7. Drain oil from pan.
    8. Return pan to heat and mix together stock and sour cream in pan.
    9. Add chicken to pan.
    10. Simmer chicken in sauce until chicken is done.
    11. Serve warm over pasta.

    Source

    Unknown source, recipe card in Myrna’s writing.

  • Tomato Sauce

    Ingredients

    • 1 1/2 tablespoons olive oil
    • 1 clove garlic minced
    • salt
    • 1/2 tablespoon basil
    • 1 (14 ounce) can tomatoes

    Method

    1. Heat oil in a pan over medium heat.
    2. Add garlic and salt and cook for 1 minute.
    3. Add basil and tomatoes.
    4. Cook for at least 5 minutes and up to 20 minutes.

    Source

  • Pesto

    Ingredients

    • 1/2 cup basil leaves removed from stems
    • 1 clove garlic
    • 6 tablespoons pine nuts lightly toasted
    • 1/2 cup olive oil
    • 1/4 cup parmesan finely grated
    • salt

    Method

    1. Crush basil, garlic, and nuts.
    2. Stir in oil, cheese, and salt.
    3. Use immediately, do not heat, just stir into cooked, drained pasta.

    Source