March 27th, 2006 by alice
Tags: Best, Leonetti, Marinara, Saucelan
INGREDIENTS
- 3 (6 1/3 lb)canscrushed tomatoes
- 8cupstomato paste
- 6 (14 1/2 ounce)cansstewed tomatoes
- 1cupextra-virgin olive oil
- 1head freshelephant garlic
- 6tablespoons choppedgarlic, in juice(from jar)
- 2largeonions(diced)
- 8tablespoonsdried oregano
- 10tablespoonsdried Italian seasoning
- 2tablespoonsdried basil
- 8tablespoonsSplenda sugar substitute
- 1teaspoonsalt
- 1teaspoonblack pepper
DIRECTIONS
- Empty 3 cans of crushed tomatoes into the pot.
- Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces,& dump them into the pot.
- Dice the large onions,& dump that into the pot.
- Add the rest of the ingredients,& stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick& wonderful sauce.
- Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles& is completely heated throughout.
- Reduce heat to simmer,& continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 2 hours.
- Remove from heat, uncover,& give it one last stir.
- Allow to completely cool.
- When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row& with a large long handled cooking ladle place 3 ladles of sauce into each bag.
- Squeeze out as much air from each bag as possible and secure the bags shut.
- Mark the bags and place into the freezer.
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March 27th, 2006 by alice
Tags: Cherry, Cobbler, Underwoods
INGREDIENTS
- 1cupCrisco
- 2 1/4cupsall-purpose flour
- 1/2teaspoonsalt
- coldwater
- 1 1/4cupssugar
- 1pinchsalt
- 3tablespoonsflour
- 1cancherries
- 1cupwater
- 4teaspoonsred food coloring(sometimes I use, sometimes I don’t)
- 1/2cupbutter or oleo(I use butter, and I don’t usually use a full stick, your preference)
DIRECTIONS
- Combine Crisco and flour in a bowl and mix well.
- Add salt and enough cold water to make ingredients cling together.
- Roll dough until it is very thin.
- Cut up butter or oleo and place in a 12 x 13 inch pan.
- Combine in bowl the sugar, salt and flour.
- Mix well.
- Add cherries, water and food coloring.
- (I put these ing. in a saucepan and cook till thick stirring frequently) Mix well and pour over butter in pan.
- Top with rolled out crust.
- Bake at 350 until brown.
- Very good!
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March 27th, 2006 by alice
Tags: Creatomato, Fettuccini, Sauce
INGREDIENTS
- 8ouncesfettuccine pasta, dried
- 1/4cup choppedonions
- 2clovesgarlic, minced
- 2/3cuplow-fat ricotta cheese
- 1tablespoon choppedfresh basil
- 1tablespoon choppedfresh chives
- 2teaspoonssugar
- 1/8teaspoonblack pepper
- 1 (14 ounce)candiced tomatoes, undrained
DIRECTIONS
- Cook and drain fettucini as directed on package, omitting any oil.
- Spray a large saucepan with Pam and heat over medium high heat.
- Cook onion and garlic in saucepan, stirring, until onion is crisp tender.
- Stir in remaining ingredients.
- Heat to boiling, then reduce to simmer.
- Cook, uncovered, 5 minutes, until slightly thickened.
- Serve over fettuccini.
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March 27th, 2006 by alice
Tags: Chicken, Cooker, Rustic, Slow, Stew
INGREDIENTS
- 2lbsboneless skinless chicken breasts, cut into 1 inch cubes
- 3mediumonions, quartered
- 2carrots, cut into 1 inch cubes
- 2potatoes, cut into 1 inch cubes
- 2 (14 ounce)cansfat-free chicken broth
- 1teaspooncelery seeds
- 1teaspoondried thyme leaves
- 1/2teaspoonblack pepper
- 8ouncesmushrooms, halved
- 1cupfrozen corn
- 1cupfrozen peas
DIRECTIONS
- Combine the first 5 ingredients in the crockery pot.
- Stir in the next 5 ingredients.
- Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
- or on HIGH 4-6 hrs.
- Stir in the peas and cook until they are done, 15 to 30 minutes.
- (Note: Baby carrots make a quick and easy substitute for the 1″ thick carrot slices).
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March 27th, 2006 by alice
Tags: Cheese, Macaroni, Skillet, Southwestern
INGREDIENTS
- 1cupelbow macaroni
- 1lbground turkey breast
- 1/2cup choppedonions
- 1/2cup seeded and choppedgreen bell peppers
- 2tablespoonschili powder
- 1teaspoonground cumin
- 1/2teaspoonsalt
- 1 (14 1/2 ounce)candiced tomatoes, with their juice
- 1 (8 ounce)cantomato sauce
- 1 (4 1/2 ounce)can choppedgreen chilies
- 1/2cupwater
- 1cup shreddedlow-fat cheddar cheese(preferably extra-sharp)
DIRECTIONS
- Bring a pot of water to a boil.
- Cook the macaroni according to package directions; drain and keep warm.
- Spray a large nonstick skillet with Pam.
- Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
- Stir in the onion, bell pepper, chili powder, cumin, and salt.
- Cook, stirring occasionally, until the onion is tender, about 3 minutes.
- Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
- Add the macaroni and cheese, stirring to combine.
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