Aunt Judis Easter Pineapple Raisin Sauce Food

PINEAPPLE RAISIN SAUCE

Steps:

• Combine brown sugar and cornstarch in a saucepan; stir pineapple juice, vinegar, and salt into brown sugar mixture until combined.
• Bring pineapple juice mixture to a boil, whisking constantly, until sugar dissolves, about 10 minutes. Remove from heat.
• Whisk butter and cloves into pineapple juice mixture; stir raisins into mixture. Serve immediately or refrigerate overnight.

PINEAPPLE RAISIN SAUCE

Steps:

• In a bowl,mix together the sugar, mustard and flour.
• In a saucepan, mix the remaining ingredients, then add the dry ingredients to the pan.
• Bring to a boil, cook on a low boil for about 5-10 minutes.
• Add the cornstarch-water mixture,and cook a few minutes more, until thickened.

PINEAPPLE-RAISIN SAUCE

Steps:

• In medium saucepan, mix together brown sugar, mustard, ginger & cloves so that mustard moistens sugar.
• To sugar mixture, add drained pineapple chunks, diced onion & raisins.
• Over medium-high heat, bring JUST to a boil, then reduce heat to medium-low & SIMMER about 10-15 minutes, until slightly thickened.
• Mix cornstarch with water, then, stirring this mixture into the raisin sauce, continue to simmer about 8-10 minutes.
• Serve with pork or chicken (OR ham) -- OR -- !

RAISIN SAUCE FOR POUND CAKE

Steps:

• With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

AUNT JUDI'S LASAGNA

Steps:

• Meat Sauce:.
• Brown and drain meat.
• Add all other meat sauce ingredients to pan with meat and simmer, uncovered until thick - about 45 minutes to an hour.
• Cook noodles. Drain and rinse.
• Cheese mixture:.
• Mix together all cheese mixture ingredients in large bowl.
• Note: If using 9x13 pan, makes 2 layers. If using 8x8 pan, makes 3 layers with left over ingredients. We like a thicker lasagna so I go for the smaller pan and then use left over noodles to make little "lasagna rolls.".
• Spread small amount of sauce in bottom of pan to help with sticking.
• Make first layer of noodles. Spread 1/2 (or 1/3) of cheese mixture over noodles. Top with just shy of 1/2 (or 1/3) of meat sauce spread over cheese. Then just shy of 1/2 (or 1/3) of mozzerella over meat.
• Repeat layers until you run out of cheese mixture or you reach the top of the pan.
• Layer one final layer of noodles, light layer of sauce and remaining mozzerella cheese.
• Bake at 375 degrees for 30 minutes. Let stand for 10 minutes.
• Can be frozen before or after baking.