Zesty Red Clam Sauce

Name: Zesty Red Clam Sauce
Ingredients: 1 14 oz can Italian style stewed tomatoes (I use Del Monte with basil, garlic and oregano)); 1 8 oz. can tomato paste ((I use Contantino Italian with Roasted Garlic)); 1 6 1/2 oz. can clams (minced); 1 6 oz. can mushroomstems and pieces (rinsed and drained); 1 medium onion (minced); 2 Tbsp. olive oil; 1 tsp. Italian seasoning; 1/2 tsp. garlic powder; 1/2 tsp. oregano; 1 tsp. fennel seeds

Published July 26, 2016 | By admin

Submitted by: Judie Sylak Lot # 2281

Ingredients

1 14 oz can Italian style stewed tomatoes I use Del Monte with basil, garlic and oregano)
1 8 oz. can tomato paste (I use Contantino Italian with Roasted Garlic)
1 6 1/2 oz. can clams minced
1 6 oz. can mushroomstems and pieces rinsed and drained
1 medium onion minced
2 Tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. fennel seeds

Servings:

Units:

Submitted by: Judie Sylak Lot # 2281

Ingredients

1 14 oz can Italian style stewed tomatoes I use Del Monte with basil, garlic and oregano)
1 8 oz. can tomato paste (I use Contantino Italian with Roasted Garlic)
1 6 1/2 oz. can clams minced
1 6 oz. can mushroomstems and pieces rinsed and drained
1 medium onion minced
2 Tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. oregano
1 tsp. fennel seeds

Servings:

Units:

Instructions

Saute onions in oil until translucent. Add mushrooms, juice of clams and everything else except clams. Gently simmer for 30 minutes. Add clams last to just heat through.
Serve over 1 lb. of linguini.
NOTE: 1/2 lb. of Itaian sausage may be substituted for the clams.

Creamed Spinach

Published April 5, 2016 | By admin

Servings	2-4
Cook Time	Total time - 30 minutes

Ingredients

1 cup milk
1 tsp. peppercorns
2 - dried bay leaves
4 - whole cloves
2 Tbs. butter split
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg this is an essential ingredient, dont skip
2 Tbs. half & half
1 - medium onion diced
1 bag baby spinach
- splash olive oil

Servings:

Units:

Ingredients

1 cup milk
1 tsp. peppercorns
2 - dried bay leaves
4 - whole cloves
2 Tbs. butter split
2 Tbs. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg this is an essential ingredient, dont skip
2 Tbs. half & half
1 - medium onion diced
1 bag baby spinach
- splash olive oil

Servings:

Units:

Servings	2-4
Cook Time	Total time - 30 minutes

Instructions

To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.