What do you call these? My Little Gram called them "the devil's testicles."
Can be prepared in 45 minutes or less.
1 large onion, sliced and diced
4 cloves garlic, minced
1/3-cup olive oil
1 28-ounce can tomato puree
1 18-ounce can tomato paste
1 6-ounce can tomato paste
1/4-teaspoon crushed anise (or 1/2-teaspoon whole)
2.5 tomato puree cans of water (see note)
Sauté onions and garlic in oil in a large pot. Cook until golden. Add rest of ingredients. After sauce starts to boil, lower heat to a simmer. At this time add a pinch of baking soda which will cause sauce to foam. Remove foam with a spoon. Cover pot and let cook for 2 to 2.5 hours. Recipe can be doubled and then frozen for future use. One half-hour BEFORE sauce is finished cooking -add meats such as meatballs, pork or Italian sausage for flavor.* If using ground beef, cook separately and drain off fat and then add to cooking sauce.
NOTE: More water may be needed if sauce becomes too thick.
*Years ago, I came to the conclusion that cooking meatballs in sauce sucks the flavor out of them resulting in a bland tasting meatball. However, cook them independent from the sauce and you'll taste something so good you'll fall out of your chair. If you want a flavored sauce add seasoned (salt, pepper, onion powder) ground beef, chicken, pork, sausage, or beef tips.
The Greatest of all Cookies
I love cookies. I love everything about cookies. I love the shape and the smell and the taste of cookies. I’ve eaten all kinds of cookies - store bought cookies, Christmas cookies, really BIG cookies, and cookies I've baked myself. None, however, can compare to my Little Gram’s Chocolate Chip Cookies – the greatest of all cookies.
These cookies are made with chocolate chips, crushed peanuts, brown sugar, shortening, flour, baking soda, and four eggs. All these ingredients are mixed together, molded into about 60 raw cookies, and baked at 400 degrees for thirteen minutes. Believe it or not, this simple formula makes the perfect chocolate chip cookie. They’re practically a food group.
To properly eat this circular blob of perfection, I perform the “Ritual of the Perfect Cookie.” First, I get a large glass of milk. Then, I take the red, slightly dented cookie-filled tin and slowly remove the lid. Inside lay the precious delights. I look for the best one to eat first; its about an inch in diameter and speckled with chocolate chips and peanut chunks. Smiling, I baptize it in the milk and swallow it whole. I eventually consume as many as my mortal body can hold. This is my ritual for eating my Little Gram’s Chocolate Chip Cookies.
When I am eating her cookies I taste sensations that I never dreamed possible. Waves of deliciousness orally enter me, spreading rapidly through my body, and I experience a burst of energy unknown to most humans. I feel as if I have a perfect body, perfect vision, and even perfect spelling. I am mentally and physically a better person, at one with the world. And that is after only one cookie!
It sounds as if I am exaggerating, and maybe I am…just a little, but my Little Gram’s are the best darn cookie I’ve ever eaten. One ingredient of the cookie I failed to mention is also the most important: love. My great grandma’s love gives the cookies shape, taste, character, and that’s why Little Gram’s Chocolate Chip Cookies – are the greatest of all cookies.
Little Gram’s Chocolate Chip Cookies
1 lb of flour
½ lb of brown sugar
1 cup of chopped peanuts
6 oz. of chocolate chips
½ of shortening
¼ tsp of baking soda
¼ tsp of baking powder
Beat shortening then add sugar. When light and fluffy, add eggs. When fluffy add flour and beat. When it gets too heavy for beater add flour by hand. Add nuts and chips. Bake at 14 minutes at 375 or 13 minutes at 400 according to which is best for your stove. Makes approx. 60 cookies.