Zesty Red Clam Sauce

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

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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:

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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.

Chicken Italian in Foil

Published May 31, 2016 | By admin

Submitted by: Barb Buckley Lot # 78

Ingredients

Servings:

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Submitted by: Barb Buckley Lot # 78

Ingredients

Servings:

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Instructions

Cut potatoes lengthwise into slices. Place on 18 X 12 in. double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of veggies and brush with oil. Mix ketchup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and veggies. Bake for 1 hour at 400 degrees, or grill 5 inches from coals for 25 - 30 minutes each side.

Published May 31, 2016 | By admin

Servings

6 to 8

Submitted by: Jo Yarish Lot # 43

Ingredients

Servings:

Units:

Submitted by: Jo Yarish Lot # 43

Ingredients

Servings:

Units:

Servings

6 to 8

Instructions

In large heavy pan, lightly brown beef and onions in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano. Simmer uncovered about 30 minutes. Mean while cook lasagna noodles as directed. In 9 1/2" X 13" baking pan spread about 1 cup of sauce, then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs and zucchini ending with sauce, mozzarella and Parmesan. Bake at 350 degrees for 40 - 50 minutes or until slightly browned and bubbling.

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