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1 large red pepper, chopped 1/2 cup chopped onion 2 tbsp butter or margarine 1 cup light cream 1/4 tsp salt 2 tsp cornstarch 1 tbsp water Saute red pepper and onion in butter until soft. Run through blender to smooth. Heat cream and salt in saucepan until boiling. Stir occasionally. Mix cornstarch into water. Stir into boiling cream to thicken. Add pepper-onion mixture. Stir. Serve over plates of pasta. Makes about 1 1/4 cups which will cover 8 oz of pasta. |
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2 tbsp olive oil or cooking oil 1 cup chopped onion 2 - 3 garlic cloves, minced 28 oz canned tomateos, broken up 5 1/2 oz tomato paste 1 tbsp granulated sugar 2 tsp parsley flakes 1 1/2 tsp basil 1/2 tsp oregano 1/2 tsp salt Heat olive oil in frying pan. Add onion and garlic. Saute until soft, about 5 minutes. Add tomateos, tomate paste, sugar, parsley flakes, basil, oregano and salt. Mix together. Bring to a boil. Stir occasionally as it simmers uncovered for about 15 minutes. Makes about 2 2/3 cups. |
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3 tbsp butter 3 tbsp all-purpose flour 1/2 tsp salt 1/8 tsp pepper 2 cups milk 1 cup grated medium cheddar cheese 4 - 6 bacon slices, cooked and crumbled Melt butter in saucepan over medium heat. Mix in flour, salt and pepper. Stir in milk and cheese until it boils and thickens. |
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7 1/2 oz tomato sauce 1 tbsp dry onion flakes 1 tbsp cider vinegar 1/2 tsp worcestershire sauce 1/2 tsp crushed red pepper 1/4 tsp ginger 1/4 tsp salt Measure all ingredients into small saucepan. Heat slowly until it boils. Simmer for about 1/2 minute or so to blend flavors. Remove from heat. Makes 1 cup hot spicy dip. |
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2 tbsp butter 1 cup chopped onion 2 cups sliced fresh mushrooms 2 x 7 1/2 oz tomato sauce 5 1/2 oz tomato paste 1 tsp oregano 1 tsp salt 1 tsp granulated sugar 1/4 tsp basil Melt butter in large frying pan. Add onion. Saute until soft and clear. Add mushrooms. Saute for 3 - 5 minutes until soft. Add next 6 ingredients. Stir. Simmer slowly uncovered for 10 - 15 minutes. |
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2 slices bacon, diced 1 cup onion, finely chopped 1/2 cup celery, finely chopped 1/2 cup carrot, grated 1 1/2 lbs lean ground beef 1 cup milk 2 tbsp butter 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 14 oz can tomatoes 2 tbsp white wine(or alcohol-free wine) Saute bacon, onion, celery and carrot in frying pan until onion is clear. Add ground beef. Scramble-fry just until no pink remains in meat. Add milk, butter, salt, pepper and nutmeg. Simmer, stirring often, until most of the moisture has evaporated, about 30 minutes. Add tomatoes and wine. Cover and simmer slowly for about 30 minutes more, stirring occasionally. |
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1 cup whipping cream 1 tbsp butter or margarine 2/3 cup grated parmesan cheese 1/4 cup chopped parsley 1/8 tsp salt Mix all ingredients together in saucepan. Bring to a slow simmer. |
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1 cup chopped onion 1 tbsp finely chopped garlic 3 tbsp olive oil (for cooking) 5 cups tomatoes, peeled and coarsely chopped with juice 5 1/2 oz tomato paste 2-3 bay leaves 1 1/2 tsp basil 1 1/2 tsp oregano 2 tsp granulated sugar 1 1/2 tsp salt 1/2 tsp pepper Saute onion and garlic in olive oil in large saucepan until soft. Immerse tomatoes 1 or 2 at a time in boiling water for about 1 minute or until skin peels easily. Peel and chop. Add to saucepan. Add remaining ingredients. Stir, and bring to a boil. Allow to simmer uncovered until it reaches desired consistency, about 1 1/4 to 2 hours. Stir occasionally. Discard bay leaves. |
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2 x 14 oz cans stewed tomatoes 1 cup chopped onion 1 bay leaf 1/2 tsp oregano 1/2 tsp basil 5 1/2 oz tomato paste Combine all ingredients in saucepan. Bring to a boil. Simmer uncovered stirring often until sauce has boiled down and thickened, about 15 to 20 minutes. Discard bay leaf. |
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1/2 lb ground beef 2 tbsp chopped onion 2 tsp cooking oil 5 1/2 oz tomato paste 1 1/4 cups water 1 tsp salt 1/4 tsp parsley flakes 1/8 tsp oregano 1/8 tsp garlic powder 1/8 tsp basil Scramble-fry meat and onion in first amount of cooking oil until no pink remains. Add next 7 ingredients. Mix well and simmer over low heat until ready to use. |
