Herself's Recipes

6 Tblsp olive oil
1/4 cup butter
leaves from 3 large bunches of fresh parsley
1/2 tsp black pepper
1/2 tsp salt
3-1 pound cans peeled plum tomatoes
1 Tblsp oregano
8 anchovies, diced
2 heaping Tblsp tomato paste

Combine olive oil and butter in a pan and heat
Chop garlic and parsley together and add to pan
Cook slowly for 5 minutes
Add salt and pepper
Drain tomatoes and dice
Add tomatoes and oregano to sauce and slow cook for 30 minutes
Add anchovies and tomato paste, stir well and remove from heat

*sauce will keep in freezer

I can’t date the paper my grandmother cut this out of, but on the back side is a Jordan Marsh Dress ad, probably late 50s early 60s by the look of the dresses.

This is great for livening up chicken or pork, especially for those who are not big chicken fans. It works well as a condiment for stir fry, or over oriental noodles.

1/4 cup plus 2 Tablespoons of peanut butter
Juice of one half lime
3 Tablespoons water
2 Tablespoons soy
2 cloves garlic minced

I place it all in the food processor (or blender), and beat until well mixed.. I recommend making it while dinner is cooking. If you chill it, it will get too thick to use.

Peanut butter is one of Americas staple foods found in about 75% of households. It is an excellent source of protein, B3, E and the antioxidant p-coumaric acid. The Incas had peanuts which they also used in a paste form giving us the first known peanut butter.