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Veal & Pork Meatballs Ingredients:

  • 1- pounds ground veal
  • 1- pounds ground pork
  • 1-2 large eggs, beaten
  • 1 cups Italian flavored breadcrumbs
  • - cups grated Parmesan cheese
  • CJs' World Famous Sauce

    Mix all ingredients in a large bowl. Form meatballs into the size of golf balls. Place meatballs into a baking dish and bake at 350 degrees for 30 minutes, turning them over after 15 minutes of cooking. Remove from pan and drop meatballs into CJs' World Famous Sauce. Cook them in your batch of CJs' World Famous Sauce for two hours. Please note that your meatballs soak up sauce so do not leave them in longer than the two hours. Remove them and place them in a bowl. Cover with aluminum foil to keep them warm while your sauce continues to cook. Any sauce that has had meatballs cooking in it will become a little thicker than its' usual consistency.

    Anne-Marie's Beef Stew & Vegetables Ingredients:

  • 2 pounds beef stew or sirloin tips cut into 2-inch squares
  • 1 medium yellow onion
  • pound sliced carrots
  • 2 celery stalks
  • 1 medium to large size rutabaga
  • 6 medium size potatoes
  • 2 tbls. Olive or Canola oil to brown beef in
  • All spice to taste
  • Salt and Pepper to taste
  • Water

    Heat olive oil in bottom of large dutch oven, at least 6 quarts large. Brown meat, then slice onion and brown along with the meat. Add enough water to cover meat and onions. Salt and pepper to taste and add all spice to your taste. My family loves this flavor so I am generous with this spice. Simmer on low heat until meat is tender, about 3 to 4 hours, stirring occasionally. Add the vegetables to the pot approximately 1- hours before serving. If necessary, add more water to cover all of the ingredients. I serve this as is. This makes a brothy stew beef dish. If you prefer a thicker sauce, add one teaspoon of cornstarch mixed in a little water and beat in a cup. Remove your vegetables and place them on your serving platter. Add the cornstarch to the pot and cook for about 5 minutes. Makes 6 generous servings.

    Raisin Pot Roast Ingredients:

  • 3 pounds beef pot roast
  • 2 tbls. shortening
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1 tsp. salt
  • cup water
  • 1 tbls. brown sugar
  • 2 tbls. white vinegar
  • 3 tbls. ketchup
  • 1/3-cup raisins
  • 1-cup cold water
  • 1 tbls. cornstarch
  • 6 medium potatoes
  • pound sliced carrots /p>

    Brown your beef in a 6-quart dutch oven. Add onion, bay leaf, salt and cup water. Cover and simmer for 1 hour. Mix together brown sugar, vinegar, ketchup and raisins. Add to beef. Add potatoes and carrots to beef. Cover and continue simmering 1 to 1 hours, or until meat if fork tender. Remove pot roast and vegetables and place on a hot serving platter. Cover with foil to keep warm. Skim excess fat from broth remaining in dutch oven, leaving about 2 tbls. fat. Gradually combine 1-cup cold water with cornstarch. Mix until smooth. Add to broth and stir until gravy is clear and thickened. Serve gravy over roast. Makes 6 to 8 servings.

    Baked Stuffed Chicken Breasts Ingredients:

  • 4 boneless chicken breasts, intact
  • 1- cups cooked rice
  • 1 medium onion, chopped
  • 2 tbls. chopped, fresh parsley
  • 2 tsps. salt divided Pepper
  • cup canola oil, divided
  • cup flour
  • tsp. Paprika
  • cup lemon juice
  • cup water
  • 3 tbls. sugar
  • 1- tsps. Tabasco

    Wash and dry chicken breasts, thoroughly. Place breasts skin side down. Mix rice, onion, parsley, tsp. Salt, and dash of pepper and cup canola oil. Blend well. Spoon into hollows of chicken breasts. Bring sides together and fasten with wooden toothpicks. Lightly dust breasts with a mixture of flour and paprika. Place chicken pieces skin side up in a shallow baking pan, lined with aluminum foil. Bake at (450 degrees F) for about 25 minutes. Reduce heat to (325 degrees F). Combine remaining canola oil, lemon juice, water and remaining salt, sugar and Tabasco sauce. Heat to boiling. Baste chicken with sauce. Bake about 25 more minutes or until tender. Baste frequently to use all of the sauce. Makes 4 servings.

    Grilled Garlic Shrimp Ingredients:

  • 1 tbls. Olive oil
  • 3 tbls. Chicken Stock or Vegetable Stock***
  • 2 tbls. lemon juice
  • 2 tsp. Tamari or soy sauce
  • 6 cloves garlic, sliced
  • 2 tsp. minced fresh tarragon or tsp. dried tarragon
  • tsp. fresh thyme leaves or dash of dried thyme
  • 16 jumbo size shrimp peeled and deveined.

    Combine the oil, stock, lemon juice, tamari, garlic, tarragon, and thyme in an 8 x 8-inch baking dish.

    Place the shrimp in the marinade, cover, and chill overnight. Drain well, then grill or broil 5 inches from the heat just until the shrimp are opaque throughout, about 5 to 7 minutes.

    Serve with rice pilaf and a fresh vegetable. Baked potatoes are great as well!

    Chicken Stock Ingredients:

  • 2 lbs. Chicken pieces or bones (or 2 chicken carcasses)
  • 6 cups water (or water to cover, if using carcasses)
  • 1 large onion, quartered
  • 1 large carrot, thickly sliced
  • 2 stalks celery, halved
  • 1 bay leaf
  • 2 sprigs fresh parsley
  • 1 tsp. cider vinegar or herbed vinegar
  • 1 clove garlic, halved (optional)

    Place all of the ingredients in a large stockpot. Bring to a boil and skim off any foam that rises to the surface. Reduce heat, cover, and simmer gently for 1 to 2 hours. Strain and refrigerate overnight. Remove fat from surface, refrigerate or freeze.

    Vegetable Stock Ingredients:

  • 5 cups water
  • cup chopped spinach
  • cup chopped tomatoes
  • cup sliced turnips
  • cup sliced onions
  • cup coarsely chopped celery
  • 1 bay leaf
  • 1 clove garlic

    Combine all ingredients in a large stockpot and bring to a boil. Remove any foam that might come to the top. Reduce heat, cover, and simmer slowly for 1- hours. Strain, cool, cover, and refrigerate or freeze.

    ***If you prefer a quick chicken stock, substitute with broth made from a chicken bouillon cube. Read instructions on bouillon container for preparing this broth.

    Or,check out the Sauce Page to taste CJ's Famous Sauce!

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