Aunt Judis Easter Pineapple Raisin Sauce Food

AUNT JUDI'S EASTER PINEAPPLE RAISIN SAUCE

Steps:

• Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.

SWEET PINEAPPLE SAUCE

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.

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.

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.

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 -- !