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RECIPES
OREGANO & GARLIC TOMATO SAUCE
Use this flavorful sauce immediately or
3 | 1/2 | tsp. black pepper, freshly ground | |
2 medium yellow onions, chopped | 3/4 | tsp. dried oregano | |
2 cloves garlic, minced | 3/4 | tsp. salt | |
3 | 28 oz cans whole peeled tomatoes | 3 cup swater | |
3 cups tomato sauce (15 oz. can plus 8 oz. can) | 1 tsp. sugar | ||
5 | Tbsp. canned tomato paste |
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In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining ingredients. Stir uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce.
Makes 16 cups (4 quarts).
COUNTRY SOUP-IN-A-CANISTER
Save your leftovers in a
1 lb beef stew meat | 1 small onion | ||
1 carrot | 2 celery ribs | ||
2 garlic cloves | 1 28oz can diced tomatoes | ||
basil to taste | 3 quarts water | ||
1 | 6oz can tomato paste | 1/2 cup uncooked wild rice | |
2 | 1/2 tsp. black pepper, freshly ground | 1/2 | cup dry yellow lentils |
3 | Tbsp. + 2 tsp. salt | 1/2 | cup pearl barley |
2 | Tbsp. dried onion flakes | 1/2 | cup dry split peas |
2 | Tbsp. dried parsley flakes | 1/2 | cup dry red lentils |
2 | Tbsp. beef bouillon granules | 1 bay leaf | |
1 cup uncooked rottini
In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add 1 pound beef stew meat, 1 small diced onion, 1 carrot, peeled and diced, 2 ribs celery, with leaves, washed and diced, and 2 cloves garlic. When the onion is slightly caramelized, add 1 28 oz. can diced tomatoes with basil, 1
Add remaining contents to the stockpot (except for the rottini), stir and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and correct any seasonings, add the pasta and stir. Cover and simmer an additional 20 minutes.
Make 18 servings.
SAVORY HERB MIX
A flavorful seasoning – and check out
4 | Tbsp. salt | 2 | Tbsp. ground paprika |
4 | Tbsp. granulated garlic or garlic powder (no salt added) | 2 | Tbsp. onion powder |
4 | Tbsp. dried thyme | 2 | Tbsp. black pepper, freshly ground |
4 | Tbsp. dried parsley |
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Combine all ingredients and mix thoroughly. Place the mix in a
RECIPES
SAVORY HERBED CHICKEN WITH TRI-COLORED VEGETABLES
3 lbs. whole fryer chicken, cut into serving pieces | 1 | Tbsp. |
8 small red potatoes, cleaned and cut in half | 2 | Tbsp. water |
4 carrots, peeled and cut into thirds | 2 tsp. Savory Herb Mix (see previous recipe) | |
1 bunch fresh broccoli, cut into small florets |
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Preheat the oven to 375°F. Arrange the chicken pieces, red potatoes, carrots and broccoli in a 9 x
Serves 4.
COWGIRL COOKIES-IN-A-CANISTER
These cookies have a little bit of everything! Add dried fruit or use butterscotch chips to create your own family favorites. Store your cookies in a
1/2 cup butter | 1/2 cup white sugar | |
1 egg | 1/2 cup walnuts | |
2 Tbsp. milk | 1/2 | cup rolled oats |
1 tsp vanilla | 1/2 | cup packed brown sugar |
1 cup emisweet chocolate chips | 1/4 | tsp. baking powder |
1 1/2 cup | 3/4 | tsp.baking soda |
Preheat oven to 350°F. In a large bowl, cream butter until softened. Blend in egg, milk and vanilla, beating until mixed. Add the in the rest of the contents and stir until well blended. Drop by rounded spoonfuls onto a greased cookie sheet. Bake for 10 to 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool.
ZESTY LIME MARINADE
1⁄2 | cup of fresh lime juice | 2 cloves of garlic- minced |
2 tbs. grated lime peel | 1⁄4 cup of cilantro – chopped fresh | |
1⁄2 | cup of olive oil | 2 tsp. of red pepper flakes |
Salt & pepper to taste |
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In a bowl, stir all ingredients until well blended. This is enough marinade for 2 pounds and works well with chicken, beef, fish or shrimp.
For best results, when marinating in a
