Recipes Included On This Page Marinara Sauce - Salsa Marinara Meatless Lasagna Mr. Food's Cheesy Baked Pineapple Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Marinara Sauce - Salsa Marinara Recipe By :RAO'S COOKBOOK - Over 100 Years of Italian Home Cooking Serving Size : 1 Preparation Time :1:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 56 Ounces Imported plum tomatoes with basil -- 2 28-oz. cans preferably those labeled "San Marzano" 1/4 Cup Fine Quality Olive Oil 2 Ounces Fatback or salt pork 3 Tablespoons Onion -- Minced 2 Cloves Garlic -- Peeled and Minced Salt To taste 6 Leaves Fresh Basil -- Torn 1 Pinch Dried Oregano Pepper to taste 1. Remove tomatoes from the can, reserving the juice in which they are packed. Using you hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside. 2. Put oil in a large, non reactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove and discard fatback. 3. Then add onion. Sauté for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened (see note). Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes.) 4. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve. NOTES : At Rao's, we use our Marinara Sauce on all kinds of pasta, as well as a major component in many other dishes. Each morning, Annie Sausto makes a huge pot of fresh sauce to get us through that night's service. We never have any left over. The imported tomatoes that we use come flavored with basil (basilico), but we always add additional fresh basil for its pungent aroma and taste. In the early days, our sauce was made from fresh tomatoes in the summer and home-canned in the winter. Today, I think nothing could be better than the canned, imported San Marzano tomatoes we use all year. The most important step is to clean the tomatoes of all skin and to remove the hard part of the core--this is what makes our sauce so smooth. Take care when adding garlic to hot oil, as it will burn and turn bitter very quickly. If this happens, discard oil and vegetables and start over. Contributed to the FareShare Gazette by Alaska_Michael <mmclaughlin@micronet.net>; 23 April, 2001. Year 4 Volume 04 Number 23 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Meatless Lasagna Recipe By :Beyond Breakfast; Alberta Egg and Fowl Marketing Board Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sauce** 1 tablespoon butter -- (15 mL) 1 garlic clove -- finely chopped 1/4 cup chopped onion -- (50 mL) 7 1/2 ounces tomato sauce -- (213 mL can) 2 cups canned tomatoes -- (500 mL) 1 teaspoon brown sugar -- (5 mL) 1 teaspoon basil -- (5 mL) 1/2 teaspoon oregano -- (2 mL) 1/4 teaspoon salt -- (1 mL) 1 bay leaf **Casserole** 1/4 pound lasagna noodles -- (125 g) [approx. 6 noodles] 1 cup creamed cottage cheese -- (250 mL) 1 egg -- slightly beaten 2 tablespoons chopped parsley -- (25 mL) 1/4 teaspoon salt -- (1 mL) 1/4 teaspoon pepper -- (1 mL) 1/4 cup grated Parmesan cheese -- (50 mL) 5 hard-boiled eggs -- sliced 8 ounces mozzarella cheese -- shredded (250 g) Sauce Melt the butter in a large saucepan. Sauté garlic and onion until tender but not brown. Add remaining sauce ingredients and simmer slowly for 30 minutes, stirring occasionally. Remove bay leaf. The sauce may be cooked in advance and refrigerated or frozen. Casserole Cook the lasagna noodles according to the package directions. Rinse with cold water and drain well. Combine cottage cheese, egg, parsley, salt, pepper and Parmesan cheese. Spread 1/3 of the sauce in a shallow medium-size baking dish. Arrange in layers: half of the lasagna, half of the cottage cheese mixture, half of the eggs and half of the mozzarella cheese. Repeat the sauce and layers, ending with sauce. Bake in a preheated 400F (200C) oven for 35 to 40 minutes. Garnish with parsley. Let stand 5 minutes before serving. Preparation Time: 30 minutes; Baking time: 35 - 40 minutes. From Beyond Breakfast by the Alberta Egg and Fowl Marketing Board. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 April, 2001. Year 4 Volume 04 Number 18 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 19g Total Fat; (47% calories from fat); 24g Protein; 24g Carbohydrate; 255mg Cholesterol; 955mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Mr. Food's Cheesy Baked Pineapple Recipe By :Art Ginsburg, Mr. Food TV show, Air date: April 9, 2001 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans pineapple chunks -- (20 ounces each) drained 2 cups shredded sharp Cheddar cheese -- (8 ounces) 1/2 cup sugar 3 tablespoons all-purpose flour 2 cups coarsely crushed butter-flavored crackers 1/2 cup butter -- (1 stick) melted 1. Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. Place the pineapple in the dish. 2. In a medium bowl, combine the cheese, sugar, and flour. Sprinkle the cheese mixture evenly over the pineapple. 3. In the same bowl, combine the crushed crackers and butter; mix well. Sprinkle the cracker mixture over the casserole and bake for 25 to 30 minutes, or until heated through and the topping is golden. Source : "Mr. Food.com" Copyright : "© 2001 Ginsburg Enterprises Incorporated; Copyright © 1995-99 Women.com Networks" Yield : "9 to 12" NOTES : This dish is particularly nice served with ham. Bobbie's Note: I cut this recipe in half and baked it in a smaller baking dish. We enjoyed it so much that we ate over half of it. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 10 April, 2001. Year 4 Volume 04 Number 10 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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