Italian Red Sauce
Italian Red Sauce
1 (5 pound) pork or beef neck bones
1 1/2 cups olive oil
3 pounds or 5 large onions, chopped
1 small whole bunch celery with leaves, chopped
1 whole garlic bulb, minced
2 (28 oz) cans tomatoes
1 (12 oz) can tomato paste
20 (8 oz) cans tomato sauce
2 (8 oz) cans water
3 tablespoons oregano leaves
4 tablespoons basil
5 tablespoons parsley flakes
1 (4 oz) bottle Kitchen Bouquet
In large pot brown neck bones in olive oil
Add onions, celery and garlic
Mash tomatoes with hands and add to the bones
Add remaining ingredients and simmer 5 to 6 hours
Remove bones
Serve over spaghetti or use as a sauce in any Italian dish such as pizza or lasagna
May be prepared ahead
Freezes well
Yields 12 pints
Chocolate Salami
Chocolate “Salami”
Posted by artsycook at recipegoldmine
com
Ok guys, while we’re on the subject of chocolate (and when are we NOT?), here’s a family favorite you HAVE to try
Any amaretti biscuits (cookies) should work
You can’t eat a lot of this one either
It’s a Sicilian thing!
This very rich dessert is very popular in every region of Italy
It looks like salami so bring it to the table whole
Your guests won
Kung Pao Chicken
Kung Pao Chicken
This is a delicious Weight Watchers recipe
2 Tbspreduced-sodium soy sauce
2 Tbspdry sherry
1 garlic clove, minced
1 tps minced ginger root
5 ounces skinless chicken breasts, cubed
1 tps peanut or vegetable oil
2 to 3 mild, dried chile peppers
1 ounce unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagonally-sliced scallions
1/4 cup canned, ready-to-serve chicken broth
1 tps cornstarch
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic & ginger root; add chicken & turn to coat
Cover with plastic wrap & refrigerate at least 30 min
In a nonstick skillet, heat oil; add chile peppers & cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute
Remove & discard peppers
Add peanuts & cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute
Transfer nuts to plate; set aside
Using a slotted spoon, transfer chicken to same skillet, reserving marinade
Cook chicken over medium-high heat, stirring frequently, until browned on all sides & cooked through, 2 to 3 min
Transfer chicken to plate with peanuts; set aside
Add bell pepper & scallions to skillet & cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 min
Add broth & cornstarch to reserved marinade
Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken & peanuts
Cook, stirring constantly, until mixture comes to a boil & thickens, 2 to 3 min
Makes 2 servings