Homemade Marinara Sauce

Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
2 onions — minced
4 cloves garlic — peeled and minced
3 28 ounce can whole peeled Italian plum tomatoes
1 1/2 tablespoons dried oregano
2 tablespoons dried basil
Pinch of sugar
Salt and pepper

In a large pot heat the olive oil over medium heat. Add
the onions and cook for 5 minutes or until translucent.
Add the garlic and cook for another minute. Pour in the
plum tomatoes and stir to combine. Add oregano, basil,
sugar and salt and pepper and mix well. Bring to a simmer
and cook for 25-30 minutes. Remove from heat and allow
sauce to cool for 15 minutes.

Pass the sauce through a food mill or puree in batches in
a food processor. Caution: proceed with care to avoid
being burned by the hot sauce. Return pureed sauce to pot
and heat to serve.

Yield: 6 cups

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Title: CHOCOLATE CREAM MOUSSE
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal
-chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 tb Prepared low calorie topping

In small bowl, combine pudding mix and milk.
Microwave at HIGH 5-7 minutes, or until slightly
thickened, stirring 2-3 times. Stir in Grand Mariner
and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and
fructose. Whip until egg whites form stiff peaks.
Fold in pudding. Spoon in serving dishes, chill. Serve
with low-calorie whipped topping. From “Microwaving on
a Diet” by Barbara Methven.

From: Jeffrey Dean Date: 12-06-93

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VERMICELLI WITH MEAT SAUCE AND FETA CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Cheese
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Vermicelli
1 md Onion — chopped
2 tb Olive Oil
3/4 lb Ground Beef
35 oz Can Italian Plum Tomatoes —
-undrained
6 oz Can Tomato Paste
Salt And Pepper
1 tb Sugar
1/4 c Fresh Basil — chopped -or-
2 tb Dried Basil
6 oz Feta Cheese — crumbled

Saute the onion in the olive oil over medium heat,
then add the ground beef and saute until meat is
browned and broken up. Add the tomatoes and tomato
paste. Mix well, then add the salt, pepper, sugar,
and basil and let simmer. Add the cheese to the sauce
just before serving.

Recipe By :

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CANNING SUCCOTASH

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Unhusked sweet corn — OR…
3 qt -Cut whole kernels
14 lb Green podded lima beans
–(mature), OR…
4 qt -Shelled limas
2 qt Crushed or whole tomatoes
–(optional)

Yield: 7 quarts

Procedure: Wash and prepare fresh produce as described
for vegetables in sections on lima beans and corn.

Hot pack–Combine all prepared vegetables in a large
kettle with enough water to cover the pieces. Add 1
teaspoon salt to each quart jar, if desired. Boil
gently 5 minutes and fill jars with pieces and cooking
liquid, leaving 1-inch headspace.

Raw pack–Fill jars with equal parts of all prepared
vegetables, leaving 1-inch headspace. Do not shake or
press down pieces. Add 1 teaspoon salt to each quart
jar, if desired. Add fresh boiling water, leaving
1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Succotash in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Succotash in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CHOCOLATE AMARETTO TRUFFLES
Categories: Ghirardelli, Candies
Yield: 15 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
1/4 c Butter
1 tb Amaretto liqueur
1/2 c Finely chopped nuts

DIRECTIONS: Melt broken chocolate; remove from heat. Stir in
Amaretto. Add butter, a tablespoon at a time, beating with a wire
whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture.
Drop by teaspoon and roll into nuts. Keep truffles refrigerated until
ready to serve.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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Holley’s Cheesecake

Recipe By : Pam Holley
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups graham cracker crumbs
1 cup sugar
8 tablespoons sugar
3 1/2 pounds cream cheese
5 eggs
2 teaspoons vanilla
1 1/2 pints sour cream
Hot Fudge sauce
5 tablespoons unsalted butter
2 squares unsweetened chocolate — chopped
1 teaspoon vanilla
2/3 cup evaporated milk
1/4 cup cocoa
3/4 cup sugar
2 teaspoons grand Marnier

Cheesecake
Blend together graham cracker crumbs, 4 tablespoons sugar and butter and
line bottom of springform pan. Cream cheese until blended. Add eggs, one
at a time. Add 1/2 pint sour cream, 1 cup sugar and 1 teaspoon vanilla.
Pour on crust and bake 1 hour at 300. Let stand.
Blend together 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon
vanilla. Pour over cake. Bake 5 minutes at 300. Cool and refrigerate.
Fudge sauce
Melt butter in saucepan. Remove from heat, add cocoa and wisk until smooth.
Stir in chocolate, sugar and evaporated milk. Bring to boil over medium
heat, stirring constantly. Remove from heat. Cool briefly, then add
vanilla and Grand Marnier. Mix, adding salt to taste if necessary. Pour
hot sauce over cool cake just before serving. Two cups fudge sauce stores
nicely in refrigerator.)

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Per serving: 10780 Calories; 842g Fat (69% calories from fat); 196g Protein;
673g Carbohydrate; 3163mg Cholesterol; 6320mg Sodium

NOTES : Published in the 7-13-94 issue of the Tyler Courier-Times.

Title: MINI MORSEL GRANOLA COOKIES
Categories: Cookies
Servings: 48

2 1/2 c All-purpose flour
2 t Baking powder
1 t Baking soda
1 t Cinnamon
1 c Butter, softened
1 1/4 c Firmly packed brown sugar
2 Eggs
1 pk NESTLE Toll House semi-sweet
-chocolate mini morsels
2 c Granola cereal
1 c Raisins

Prehea oven to 375’F. In small bowl, combine flour, baking powder, baking
soda and cinnamon; set aside.

In large mixer bowl, beat butter and brown sugar until creamy. Beat in
eggs. Gradually beat in flour mixture. Stir in Nestle Toll House
semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded
measuring tablespoonfuls ont ungreased cookie sheets.

Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets
5 minutes. Remove from cookie sheets; cool.

Makes about 4 dozen cookies.

MMMMM

Title: Icy Yogurt Pops
Categories: Snacks, Kids
Servings: 6

1 c Low-fat Plain Yogurt
3/4 c Frozen Fruit Juice
3/4 c Low-fat or Skim Milk

Servings: 6

* You can use pureed fresh fruit or frozen fruits instead juice. In a 4 cup
glass measure, combine yogurt, fruit juice concentrate and milk. Pour into
pop molds or use small paper cups and insert a wooden stick in the centre
of each. Freeze until firm, about 2 – 3 hours. To serve, peel off paper
cups.

From The Gazette, 91/07/24.

MMMMM

UPSIDE-DOWN ORANGE BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 AM Multigrain Biscuit Mix
— (one recipe)
2 tb Butter
1/4 c Maple syrup
3 tb Orange juice
1 t Grated rind

Combine last four ingredients; mix well. Pour about 1
1/2 tablespoons orange mixture into each well oiled
cup of a 6-cup muffin pan. Make one recipe biscuits
according to instructions on bag. Place one biscuit
in each muffin cup. Bake at 400 degrees F. about 10
minutes. Invert pan on plate. Serve warm.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Savory Red Lentils

Made for dinner:

1 cup red lentils (picked through)
1 onion
1 Tbsp. minced garlic (many many cloves)
1/2 tsp. salt
1/4 tsp. dill
1/2 tsp. savory
1/2 tsp. chili powder
2 cups water

Saute chopped onion and garlic in water (of course) for several
minutes. Rinse red lentils (mine always have bug carcasses in ’em, so
it’s a good idea that you do so), and add with the rest of the
ingredients. Bring to a boil, cover, and simmer for 15 minutes.
Uncover and cook for a few minutes more – 5 or so if you want to.
This last step is not mandatory, but I didn’t use enough water (only 1
1/2 cups), so I added 1/2 cup more and let it mix for a couple of
minutes.

Slop this up with some good fresh bread. I had some French Meadow
Summer Bread – basil flavor. I warmed a chunk up in the microwave.