nd herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped
Y \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP
p 3 shallow bowls. In the first, stir together 1/4
Place chicken in casserole dish.
Mix Italian sauce (dressing) and lemon juice.
Pour over chicken; melt butter and pour over chicken, then salt and pepper.
Bake at 350\u00b0 for 1 hour.
rimp completely. Reserve shells for sauce (recipe to follow) and rinse
Brown all but 3 of the sausages in olive oil in
ccording to the directions on the box.
>the assembly of the layers that the
y heating the tomato sauce over a
nutes.
My Note: Double the recipe because its going to go
eheat the oven
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
omatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned
>the OJ, soy sauce
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
Mix first 7 ingredients throughly together and pack into a loaf pan.
Next put the strips of bacon on top and bake for an hour at 350F degrees.
While waiting, mix the sauce ingredients together.
After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes. I have sometimes added 1/2 teaspoon of garlic salt instead of the salt to the sauce mixture and that is also delicious!
Marinara Sauce: Combine onion, chicken broth, garlic,
Mix all of the ingredients.
Chill at least one hour and stir before serving.
ew raisins or nuts in the bottom of tart shells.
egrees Celsius.
Melt the butter and lightly grease