Browse Items (20 total)
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Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
Back:
Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
---
# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Beef-Eggplant Combo, Italian Style
BEEF-EGGPLANT COMBO,
ITALIAN STYLE
(Basic Recipe — Makes 6 servings)
1½ pounds ground beef
1 cup chopped onion
1 garlic clove, minced
1 (1-pound) can tomatoes, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
⅛ teaspoon pepper
1 (!-pound) eggplant, peeled and
cubed (about 4½ cups)
1 cup water
1 cup quick-cooking rice
½ cup shredded Mozzarella cheese
RANGE TOP METHOD: Cook beef, on-
ion and garlic in a large skillet until beef
is browned, about 10 minutes. Drain off
excess fat. Stir in tomatoes, salt, oregano,
pepper, eggplant and water. Bring to boil-
ing and stir in rice. Reduce heat and sim-
mer, covered, 25 minutes or until eggplant
and rice are tender. Stir occasionally.
Sprinkle with cheese. Cover and continue
cooking until cheese is melted, 3 to 5 min-
utes.
ELECTRIC SKILLET METHOD: Use in-
gredients listed in basic recipe. Heat skil-
let to 350 degrees. Add beef, onion and
garlic and cook until beef is browned,
about 5 minutes. Drain off excess fat. Stir
in tomatoes, salt, oregano, pepper, egg-
plant and water. Bring to boiling and add
rice. Reduce heat to simmer, 220 degrees.
Simmer, covered, with vent closed, until
eggplant and rice are tender, about 30
minutes. Stir occasionally. Sprinkle with
Back:
cheese. Cover and continue to cook until
cheese is melted, 3 to 5 minutes.
MICROWAVE OVEN METHOD: Use
ingredients listed in basic recipe, but de-
crease water from 1 to ¾ cup. Crumble
ground beef into 3-quart glass casserole.
Stir in onion and garlic. Microwave on
high, covered, until meat is cooked, about
8 minutes. Stir every 2 minutes to break
up ground beef. Add tomatoes, ¾ cup
water, salt, oregano and pepper.
Microwave, covered, 10 to 12 minutes
or until boiling. Stir in eggplant and rice.
Microwave, covered, until eggplant and
rice are tender, about 15 minutes. Stir
every 5 minutes. Sprinkle with cheese.
Return to oven and microwave until
cheese is melted, 1 to 2 minutes. Let
stand, covered, 5 minutes before serving.
---
# Beef-Eggplant Combo, Italian Style
*Serves 6*
## Ingredients
### Base Recipe
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 can (1 lb) tomatoes, cut up
- 2 tsp salt
- 1 tsp dried oregano
- 1/8 tsp pepper
- 1 eggplant (1 lb), peeled and cubed (approximately 4 1/2 cups)
- 1 cup water (reduce to 3/4 cup for microwave method)
- 1 cup quick-cooking rice
- 1/2 cup shredded Mozzarella cheese
---
## Method 1 — Range Top
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is browned — approximately 10 minutes. Drain excess fat.
2. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
3. Bring to a boil and stir in rice.
4. Reduce heat, cover, and simmer 25 minutes or until eggplant and rice are tender, stirring occasionally.
5. Sprinkle Mozzarella over the top.
6. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 2 — Electric Skillet
1. Heat electric skillet to 350°F.
2. Add ground beef, onion, and garlic; cook until beef is browned — approximately 5 minutes. Drain excess fat.
3. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
4. Bring to a boil and stir in rice.
5. Reduce heat to simmer setting (220°F). Cover with vent closed and cook until eggplant and rice are tender — approximately 30 minutes, stirring occasionally.
6. Sprinkle Mozzarella over the top.
7. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 3 — Microwave
*Reduce water to 3/4 cup for this method.*
1. Crumble ground beef into a 3-quart glass casserole. Stir in onion and garlic.
2. Microwave on high, covered, until meat is cooked — approximately 8 minutes, stirring every 2 minutes to break up beef. Drain excess fat.
3. Add tomatoes, 3/4 cup water, salt, oregano, and pepper.
4. Microwave covered 10 to 12 minutes or until boiling.
5. Stir in eggplant and rice.
6. Microwave covered until eggplant and rice are tender — approximately 15 minutes, stirring every 5 minutes.
7. Sprinkle Mozzarella over the top.
8. Microwave until cheese is melted — 1 to 2 minutes.
9. Let stand covered 5 minutes before serving. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
Back:
cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
---
# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
Green Bean Stuffed Peppers
GREEN BEAN STUFFED PEPPERS
2 small green peppers
2 tablespoons butter or margarine
1 small onion, sliced
2 tomatoes
1/4 teaspoon oregano
1 1/2 cups thawed frozen cut green
beans (one 9-ounce package)
Salt
Slice tops from peppers below crown
and remove seeds. Chop tops of peppers.
Drop peppers into boiling salted water
and parboil for 5 minutes. Drain.
In a skillet, heat butter and saute onion
and chopped green pepper for 5 minutes.
Chop one of the tomatoes and add to the
skillet. Stir in the oregano, green beans
and salt to taste.
Place peppers side by side into a 1 1/2-
pint ovenproof casserole. Fill peppers
with green bean mixture. Cover and bake
at 350 degrees for 20 to 25 minutes. Serve
garnished with remaining tomato cut into
slices. Serves 2.
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---
# Green Bean Stuffed Peppers
## Ingredients
- 2 small green peppers
- 2 Tbsp butter or margarine
- 1 small onion, sliced
- 2 tomatoes
- 1/4 tsp oregano
- 1 1/2 cups thawed frozen cut green beans (one 9-ounce package)
- Salt
## Instructions
1. Slice tops from peppers below crown and remove seeds. Chop tops of peppers.
2. Drop peppers into boiling salted water and parboil for 5 minutes. Drain.
3. In a skillet, heat butter and saute onion and chopped green pepper for 5 minutes.
4. Chop one of the tomatoes and add to the skillet. Stir in the oregano, green beans, and salt to taste.
5. Place peppers side by side into a 1 1/2-pint ovenproof casserole. Fill peppers with green bean mixture.
6. Cover and bake at 350 degrees for 20 to 25 minutes.
7. Serve garnished with remaining tomato cut into slices. Serves 2. -
Ratatouille
RATATOUILLE
2½ cups eggplant, peeled and cut in
chunks
2½ cups sliced zucchini
1⅓ cups whole pitted olives
¾ cup chopped onions
¾ cup chopped green pepper
3 cups canned tomatoes (or fresh),
cut in pieces, including juice, if
canned
¼ cup oil (olive or salad)
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon basil
½ teaspoon garlic powder
Layer eggplant, zucchini, ripe olives,
onion, green pepper, tomatoes in a 2½-
quart baking dish, sprinkle with oil, salt,
pepper, thyme, oregano, basil and garlic
powder.
Cover with foil and bake in a 350-
degree oven for about 2 hours, removing
foil for last half hour of cooking. Drain off
excess liquid, reserving for a soup base.
Cool and serve.
Mixture may be served as soon as cool
or may be refrigerated and served later.
This may be held up to a week covered in
the refrigerator.
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# Ratatouille
## Ingredients
- 2 1/2 cups eggplant, peeled and cut in chunks
- 2 1/2 cups sliced zucchini
- 1 1/3 cups whole pitted olives
- 3/4 cup chopped onions
- 3/4 cup chopped green pepper
- 3 cups canned tomatoes (or fresh), cut in pieces, including juice if canned
- 1/4 cup oil (olive or salad)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/2 tsp garlic powder
## Instructions
1. Layer eggplant, zucchini, ripe olives, onion, green pepper, and tomatoes in a 2 1/2-quart baking dish.
2. Sprinkle with oil, salt, pepper, thyme, oregano, basil, and garlic powder.
3. Cover with foil and bake in a 350-degree oven for about 2 hours, removing foil for the last half hour of cooking.
4. Drain off excess liquid, reserving it for a soup base.
5. Cool and serve. Mixture may be served as soon as cool, or refrigerated and served later. May be held up to a week covered in the refrigerator. -
Fresh Vegetable Medley
FRESH VEGETABLE MEDLEY
2 tablespoons butter or margarine
1 large onion, sliced
1 large green pepper, cut in strips
2 pounds zucchini, sliced
3 large ripe tomatoes, quartered
2 teaspoons salt
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
In a 10-inch skillet, melt butter over
medium heat. Add onion and green pepper
and saute until tender. Add zucchini, to-
matoes, salt, basil, oregano and pepper;
toss gently; cover. Continue cooking over
medium heat until steam appears around
lid, turn heat to low and cook all the
vegetables a total of 10 to 15 minutes,
depending on preference.
Remove cover and continue cooking un-
til vegetables are tender and most of the
liquid evaporates, about 5 minutes. Yields
4 to 6 servings.
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# Fresh Vegetable Medley
## Ingredients
- 2 tablespoons butter or margarine
- 1 large onion, sliced
- 1 large green pepper, cut in strips
- 2 pounds zucchini, sliced
- 3 large ripe tomatoes, quartered
- 2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp pepper
## Instructions
1. In a 10-inch skillet, melt butter over medium heat.
2. Add onion and green pepper and sauté until tender.
3. Add zucchini, tomatoes, salt, basil, oregano, and pepper; toss gently; cover.
4. Continue cooking over medium heat until steam appears around lid, then turn heat to low and cook all the vegetables a total of 10 to 15 minutes, depending on preference.
5. Remove cover and continue cooking until vegetables are tender and most of the liquid evaporates, about 5 minutes.
6. Yields 4 to 6 servings. -
Lasagna
20 oz can tomatoes
2 cans tom paste
1 1/2 tsp oregano
garlic salt
ground beef
onion
lasagna noodles
1/2 lb cottage cheese
1/2 lb mozzarella cheese
1/2 cup parmesan
cheese
pie
garlic bread
taco seasoning
fritos
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# Lasagna
## Ingredients
- 20 oz can tomatoes
- 2 cans tomato paste
- 1 1/2 tsp oregano
- Garlic salt
- Ground beef
- Onion
- Lasagna noodles
- 1/2 lb cottage cheese
- 1/2 lb mozzarella cheese
- 1/2 cup parmesan cheese
## Instructions
1. Brown ground beef with onion.
2. Add canned tomatoes, tomato paste, oregano, and garlic salt. Simmer to make sauce.
3. Cook lasagna noodles according to package directions.
4. Layer noodles, meat sauce, cottage cheese, mozzarella, and parmesan cheese in a baking dish.
5. Repeat layers and top with remaining cheeses.
6. Bake until bubbly and golden.
7. Serve with garlic bread.