lives, the capsicums, the tomato cooking sauce and the seasonings. Mix
In large bowl, combine bottled Italian-style cooking sauce, vinegar, sugar, salad oil, water, salt and pepper.
Stir in carrots, cucumbers, green pepper and onion.
Coat with dressing. Cover; refrigerate several hours or overnight, stirring occasionally.
Drain, refrigerating marinade for use another time. Serve in lettuce-lined bowl.
Makes 8 servings.
o blend.
Add the Italian seasoning and stir again.
Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place
/4 t pepper). Continue cooking, stirring occasionally, until sauce just
cans of water during cooking to thin sauce out. If
il.
Sprinkle each with Italian Style Breadcrumbs, reserving half the
n a cutting board (reserve cooking liquid); let stand 10 minutes
cut steak into 1 inch cubes.
Place beef into 4-5 quart slow cooker sprayed with vegetable cooking spray.
Add mushrooms, italian tomatoes, beef broth, wine, italian seasoning, tapioca, and salt and pepper if desired.
Cover and cook on low for 8-10 hours.
Italian Sponge Cake (Pan di Spagna):<
Brown the sausage.
Take
the sausage out of the casing and crumble
with
a fork (or leave as chunks) while cooking. Drain fat
from the sausage.
Add the tomato puree, sauce and paste. Bring
to a boil and simmer for 4 to 5 hours, stirring frequently. If you don't have time to stay at home all day to cook and
stir it, put it on low in a crock-pot, but leave the lid
partway off so the moisture can escape. The sauce is very thick and delicious.
Preheat oven to 300 degrees. In a deep iron skillet or Dutch oven, sautA the sausage and vegetables in the olive oil until brown, breaking up the sausage as it cooks. Stir in the remaining ingredients and season to taste with salt and pepper. Cover and place in oven for about two hours.* Serve with crusty bread.
*This recipe also does well in a slow-cooker on low. Your mouth will water as soon as you come home from work.
uns are easily steamed at home by placing them in a
iced tomato. Add in the Italian seasoning, bay leaves, Worcestershire sauce
nder cold water to stop cooking, set aside.
Crumble and
side.
Saute garlic use cooking oil to taste. stir in
fill pan half full with water and let roast and onions cook for 5-6 hours.
Shred meat and let sit in fridge over night.
Next day add all other ingredients and cook again.
We let it cook in a crock pot on low all day and it's ready when we get home from work!
Sometimes I cheat and sneak home for lunch and make a sandwich.
n Italian salad dressing for 30 minutes. Drain well before cooking.
Form the Italian sausage into 4 rectangular patties.<
he butter and oil during cooking, continue to add equal amounts