Italian Tomato Sauce with Pasta
1 medium onion
1 large clove garlic
1 small green bell pepper
1 tablespoon olive or vegetable oil
1 (14 1/2 ounce) can whole tomatoes — undrained
1 (8 ounce) can tomato sauce
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon pepper
7 ounces uncooked spaghetti, fettuccine or linguine
(7 to 8 ounces)
Peel and chop the onion. Peel and finely chop the garlic. Cut the bell
pepper lengthwise in half, and cut out seeds and membrane. Chop enough
bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell
pepper.
Heat the oil in the saucepan over medium heat 1 to 2 minutes. Cook the
onion, garlic and bell pepper in the oil 2 minutes, stirring occasionally.
Stir in the tomatoes with their liquid, and break them up with a fork.
Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper.
Heat to boiling over high heat. Once mixture is boiling, reduce heat just
enough so mixture bubbles gently and does not spatter.
Cover and cook 35 minutes, stirring about every 10 minutes to make sure
mixture is just bubbling gently and to prevent sticking. Lower the heat if
the sauce is bubbling too fast.
After the tomato sauce has been cooking about 20 minutes, fill the Dutch
oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and
heat over high heat until the water is boiling rapidly. Add the spaghetti.
Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring
frequently, until tender. If using fettuccine or linguine, boil 9 to 13
minutes.
Drain the spaghetti in a strainer or colander. Serve with the tomato
sauce.
____________________
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:35″
Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g Protein; 50g Carbohydrate; 0mg Cholesterol; 634mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium saucepan (about 2-quart size); Dutch
oven (about 4-quart size)
Tips
The cooking time over low heat for the sauce allows the flavor to
develop.
A tightly held bundle of spaghetti, about the diameter of a
quarter, weighs about 4 ounces, which makes about 2 servings.
Fresh Tomato Salsa
3 medium tomatoes
1 small green bell pepper
6 medium green onions with tops
3 cloves garlic
1 medium jalapeńo chili
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
Flour tortillas or tortilla chips — if desired
Place the bowl near your cutting board. After cutting or chopping each
ingredient, add each one to the bowl. Cut the tomato crosswise in half.
Gently squeeze each half, cut side down, to remove the seeds. Chop the
tomatoes.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop the bell pepper.
Peel and slice the green onions. Peel and finely chop the garlic.
Cut the stem off the jalapeńo chili, cut the chili lengthwise in half and
scrape out the seeds. Cut the chili into strips, and then finely chop.
Add the cilantro, lime juice and salt. Mix all the ingredients. Cover and
refrigerate at least 1 hour to blend flavors but no longer than 7 days.
Serve salsa with flour tortillas or tortilla chips or as an accompaniment
to chicken, fish and other main dishes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Yield:
“3 1/2 cups”
Refrigerate:
“1:00″
Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large bowl
Tip
If you desire a hotter salsa, leave some of the seeds in the
jalapeńo chili.
The flesh, ribs and seeds of chilies contain irritating, burning
oils. Wash hands and utensils in soapy water, and be especially
careful not to rub your face or eyes until the oils have been
washed away.
Cranberry Sauce
4 cups fresh or frozen cranberries (1 pound)
2 cups water
2 cups sugar
Rinse the cranberries in a strainer with cool water, and remove any stems
or blemished berries.
Heat the water and sugar to boiling in the saucepan over medium heat,
stirring occasionally. Continue boiling 5 minutes longer, stirring
occasionally.
Stir in the cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Remove the saucepan from the
heat, and pour the sauce into a bowl or container. Refrigerate about 3
hours or until chilled.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“3:00″
Per serving: 108 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Cook: 20 minutes
Essential Equipment: 3-quart saucepan.
Spring Holiday Braid
6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground mace or nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine — cut up
3 eggs
1 egg white — lightly beaten
Additional sugar — for decoration
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast,
lemon peel, salt and mace. Heat milk, water and butter until very warm
(120ş to 130şF); stir into dry ingredients. Stir in whole eggs and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half; reserve one dough half. Divide one half into four
equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased
baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece
into three equal pieces; roll each piece to 9-inch rope. Braid. Place
small braid on large braid. Pinch ends to seal and secure to large braid.
Repeat with remaining dough. Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 60 minutes.
Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350şF
for 35 to 45 minutes or until done; if needed, cover with foil during last
10 minutes to prevent excess browning. Remove from sheets; cool on wire
racks.
Variations—see notes.
Yield:
“1 braid”
Per serving: 252 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 43g Carbohydrate; 47mg Cholesterol; 260mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : • Replace lemon peel and mace with 2 teaspoons ground cardamom.
• After letting dough rest, knead in 2 cups chopped nuts, toasted
or chopped dried or candied fruit (or combination). Proceed as
directed.
Parmesan Pepper Wreath
1 1/4 cups warm water (105ş to 115şF)
2 packages Fleischmann’s® Active Dry Yeast
2 tablespoons sugar
1 1/2 teaspoons medium ground black pepper
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups)
1 egg
1 cup grated Parmesan cheese (4-ounces)
1 egg white — lightly beaten
Additional medium grind black pepper — optional
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour;
blend well. Stir in whole egg, cheese and enough remaining flour to make
soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.
Punch dough down. Remove dough to lightly floured surface; divide into
three equal pieces. Roll each to 28-inch rope; braid ropes. Place on
greased baking sheet. Form braid into circle; pinch ends together to seal.
Cover; let rise in warm, draft-free place until doubled in size, about 20
to 40 minutes.
Brush loaf with egg white. If desired, sprinkle with additional pepper.
Bake at 375şF for 25 to 30 minutes or until done. Remove from sheet; cool
on wire rack.
Yield:
“1 wreath”
Per serving: 137 Calories (kcal); 2g Total Fat; (13% calories from fat); 6g Protein; 23g Carbohydrate; 16mg Cholesterol; 235mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
SUN-DRIED TOMATO SPAGHETTI SAUCE
1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine 1
teaspoon dried fennel seed
1 1/2 tsp. basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste
Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.
Note: You can add mushrooms if desired.
SHRIMP MARINARA
* 1 (16 oz.) can of tomatoes, cut up
* 2 tbsp. minced parsley
* 1 clove of garlic, minced
* 1/2 tsp. dried basil
* 1 tsp. salt
* 1/4 tsp. pepper
* 1 tsp. dried oregano
* 1 (6 oz.) can tomato paste
* 1/2 tsp. seasoned salt
* 1 lb. cooked shelled shrimp
* Grated Parmesan cheese
* Cooked spaghetti
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.
Serve over cooked spaghetti. Top with Parmesan chees
FRANKS IN SPICY TOMATO SAUCE
* 1 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* 1 pound beef or chicken frankfurters, cut into 1″ pieces
Place ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot. Cover and cook on High until blended. Stir occasionally. Add frankfurters and stir to coat. Cook until thoroughly blended. Serve with toothpicks or wooden skewers to spear franks.
CROCKPOT SPAGHETTI SAUCE
4 tbsp. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lbs. sausage (Italian links or country style)
Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 ½ quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.)
CROCKPOT CREAM OF SWEET POTATO SOUP
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk
Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired.
Makes about 1 quart.
CROCKPOT CRANBERRIES
* 1 pkg. fresh cranberries
* 2 c. sugar
* 1/4 c. water
Combine cranberries with sugar and water in Crock Pot. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken.
CROCKPOT CRANAPPLE SAUCE
10-12 medium apples
1-2 cups cranberry juice
lemon juice — use 1/4 to 1/2 lemon
2 tbs sugar — or up to 1/4 cup if you want it sweet
1/4 to 1/2 cup dried cranberries or “craisins” (sweetened dried cranberries)
-Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.
-Put apples in crockpot with cranberry juice — use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste.
-Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins. (All I found at my store was craisins–since they’re sweetened, I used less sugar.)
-The applesauce is a very pretty pink and the cranberries & juice give it a nice zing.
-As you can see, the recipe is simple and forgiving — let the apples stew a little longer or a little less — the longer you stew them the mushier the applesauce will be. It warms up nicely, or you can eat it cold.
CROCKPOT APPLE SAUCE
About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 TBS lemon juice
nutmeg
Put apples in cooker, sprinkle w/sugar and add cinnamon stick. Sprinkle lemon juice on. Cover and cook on low for 6 1/2 to 8 hours til apples form a thick sauce.
Sprinkle with nutmeg to taste.
Blueberry Sauce For Waffles/Pancakes 2
1 pound can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
BARBECUE SAUCE
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter
Saute until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef
Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is better reheated)
CASSEROLE SAUCE MIX
2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken broth
2 tbsp. dried minced onion
1/2 tsp. pepper
Combine ingredients and store in airtight container. To use as substitute for ONE can condensed soup, mix 1/3 cup of the dry mix with 1 1/4 cup COLD water in saucepan. Cook and stir until thickened. Add 1 tablespoon margarine, if desired. This will add 11.5 grams of fat. For less calories, sodium and fat; Substitute for cream of chicken, celery or mushroom soups in your recipes.
The 1/3 cup with 1 1/4 cup water is equal to 1 can of soup, and there are 95 calories, 0.2 grams fat and 710 milligrams sodium.
Campbells canned soup has 330 calories, 23.8 grams fat and 2370 milligrams sodium.
CHOCOLATE SAUCE 2
3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla
Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding.
2 tablespoons per serving.
Calories 31, cholesterol 3 grams, protein 1 gram, fat 2 grams, NA 52 milligrams.
Food exchanges per serving, 1/2 vegetable. Low sodium diets – omit salt.
CREAMED SAUCE
1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste
Cook cauliflower in water as directed. Put in blender, using water it’s cooked in. Add mushrooms using water they are packed in. Add onion flakes, garlic powder, salt and pepper. Blend until smooth.
BAR-B-Q SAUCE
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste
Combine, bring to a boil then lower heat and simmer until thick as you desire.
CHOCOLATE SAUCE
1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt
Melt butter. Combine cocoa, cornstarch and salt; blend with melted butter until smooth. Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat. Stir in vanilla. Set pan in ice water and stir until completely cold. (Sauce thickens as it cools.)
One serving – (1 tablespoon) free exchange.
BARBECUE SAUCE FOR CHICKEN
2 c. vinegar
1/2 c. salt
1/2 stick of oleo
1 tsp. hot pepper
1/2 c. water
Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing.
LEMON CHICKEN SAUCE
4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring (optional)
Rind from lemon
Several drops lemon extract
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup
DIABETIC SPAGHETTI SAUCE
1 tsp. vegetable oil
1 1/4 lb. lean ground round
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
4 c. water
1/4 tsp. salt (optional)
1 tsp. pepper
1 tsp. oregano
Dash of garlic
Brown onions in oil;
- add meat and brown. Drain fat; add rest of ingredients. Simmer 1 hour uncovered. Serving size, 1/2 cup. (Lean meat exchange 1, vegetable exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber 0 g, Cholesterol 21 mg, Sodium 264 mg.
Quick Lemon Raisin Sauce
6-ounce can of frozen lemonade
1 1/2 tbs. water
1 1/2 tbs. cornstarch
1/3 cup raisins
1. Make a quick lemon-raisin sauce by heating a 6-ounce can of frozen lemonade with 1 ½ tablespoons each of cornstarch and water.
2. Stir in plump seedless raisins and serve hot over squares of gingerbread or other pan cake.
Pineapple Date Nut Topping
1 cup drained pineapple bits (13 ½ ounce can)
1 cup pineapple syrup from the can plus water
1 tbs. cornstarch
2 tbs. brown sugar
½ cup diced dates
½ cup chopped pecans
1. Drain can of pineapple tidbits, reserving syrup.
2. Add water to syrup to make one cup.
3. Combine cornstarch with brown sugar in a saucepan.
4. Stir in the liquid and cook, stirring, until the mixture thickens and clears.
5. Remove from the heat: add pineapple, dates and nuts.
6. Serve warm or chilled on ice cream, puddings or cake
Yield: 3 c
Lemon Sauce
½ cup sugar
1 tbs. cornstarch
1/8 tsp. Salt
1/8 tsp. nutmeg
1 cup boiling water
2 tbs. butter
1 ½ tbs. lemon juice
• Blend all the ingredients except the water, butter and sugar.
• Gradually add the boiling water and stir constantly and cook over low heat for 5 minutes.
• When it is thick and clear add the lemon juice and butter.
Lemon Lime Sauce
Serve over fruit or sponge cake.
1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
4 very thin lemon slices
4 very thin lime slices
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
1. Whisk sugar and cornstarch in small saucepan to blend.
2. Add 1 cup water and stir over medium heat until mixture boils and thickens.
3. Remove from heat.
4. Add butter and stir until melted.
5. Whisk in lemon juice and lime juice.
6. Cool sauce to room temperature.
7. Stir in lemon and lime slices and vanilla extract.
8. Add food coloring, if desired.
Yield: Serves 1 2/3 cups.
Hot Fudge Sauce
½ cup cocoa
1 cup sugar
1 cup light corn syrup
½ cup light cream or evaporated milk
1/8 tsp. salt
3 tbs. butter
1 tsp. vanilla extract
• Combine all the ingredients except vanilla in a saucepan.
• Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil briskly three minutes, stirring occasionally.
• Remove the mixture from the heat and add the vanilla.
• Serve warm
Note:
• The sauce may be stored in the refrigerator.
• To reheat, place in a pan of hot, not boiling, water until the sauce has thinned to pouring consistency.
Yield: 2 ½ cups
Ginger Carmel Sauce
1 ¼ cups brown sugar
2/3 cup light corn syrup
1 tbs. syrup from preserved ginger
¼ cup butter
½ cup heavy cream
4 tbs. chopped preserved ginger
½ tsp. vanilla extract
• Combine the sugar, corn syrup, ginger syrup and butter in a saucepan and stir over low heat until the sugar has dissolved.
• Continue cooking until the mixture forms a firm ball in cold water (242 degrees F. on a candy thermometer).
• Remove the syrup from the heat and add the cream, chopped ginger and vanilla.
• Cool.
• This sauce is recommended for vanilla and coffee ice cream.
Yield: 1 ½ cups