Recipes (Cont.)

MIDDLE EAST PASTA SAUCE

120-ounce can tomatoes, basil and oregano flavored

1/2 cup pimentos

114-ounce can artichoke hearts, drained

3large cloves garlic

1/4 teaspoon cinnamon

1/4 teaspoon cumin

1/4 teaspoon allspice

1small onion, chopped

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Put tomatoes in Blender Container and blend on Speed 1 until smooth. Add remaining ingredients and Pulse until coarsely chopped. Heat and pour over cooked pasta. Makes 3 cups.

FIESTA MEAT LOAF

2slices bread, torn into pieces

1/2 cup celery, chopped

1/4 cup green pepper, chopped

1/4 cup onion, chopped

1cup carrot, chopped

2eggs

1/4 cup steak sauce, divided

2pounds ground beef Salt and pepper to taste

Preheat oven to 350º F. Place bread into Blender Container one slice at a time. Pulse until desired texture is achieved. Set aside. Repeat with the other slice of bread. Place vegetables into blender and cover with water. Cover and process on Pulse until coarsely chopped. Drain thoroughly. Place eggs and 2 tablespoons steak sauce into blender. Cover and blend on Speed 3 for 5-10 seconds. In a bowl combine bread crumbs, vegetables, egg mixture and meat. Pat into 9” x 5” loaf pan. Place pan in oven. Bake for 1 hour 20 minutes or until done. Spread 2 tablespoons steak sauce over meat loaf and bake for another 5-10 minutes. Makes 6-8 servings.

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