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Dam
Zesty Red Clam Sauce
July 26, 2016
Uncategorized
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Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
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:
Submitted by: Judie Sylak Lot # 2281
Ingredients
Print Recipe
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:
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.
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Chicken Italian in Foil
May 31, 2016
Uncategorized
Edit
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
large
potatoes
1/4
tsp.
salt
2
green peppers
sliced
2
tomatoes
cut in wedges
4
boneless chicken breasts
olive oil
4
Tbsp.
Ketchup
1
tsp.
oregano
2
Tbsp.
butter
melted
Servings:
Submitted by: Barb Buckley Lot # 78
Ingredients
Print Recipe
2
large
potatoes
1/4
tsp.
salt
2
green peppers
sliced
2
tomatoes
cut in wedges
4
boneless chicken breasts
olive oil
4
Tbsp.
Ketchup
1
tsp.
oregano
2
Tbsp.
butter
melted
Servings:
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.
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Classic Lasagna Plus 2
May 31, 2016
Uncategorized
Edit
Servings
6 to 8
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1
lb.
ground beef
3/4
cup
onion
chopped
2
Tbs
olive oil
1
can (28 oz.)
Italian tomatoes
2
cans (6 oz.) each
tomato paste
2
cups
water
4
tsp.
parsley
chopped
1
tsp.
salt
1
tsp.
garlic powder
1/2
tsp.
pepper
1/2
tsp.
oregano
8
oz.
lasagna noodles
1
lb.
cottage or ricotta cheese
8
oz.
mozzarella cheese
shredded
1
cup
Parmesan cheese
grated
3
hard boiled eggs
sliced
2
cups
zuchini
thinly sliced
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1
lb.
ground beef
3/4
cup
onion
chopped
2
Tbs
olive oil
1
can (28 oz.)
Italian tomatoes
2
cans (6 oz.) each
tomato paste
2
cups
water
4
tsp.
parsley
chopped
1
tsp.
salt
1
tsp.
garlic powder
1/2
tsp.
pepper
1/2
tsp.
oregano
8
oz.
lasagna noodles
1
lb.
cottage or ricotta cheese
8
oz.
mozzarella cheese
shredded
1
cup
Parmesan cheese
grated
3
hard boiled eggs
sliced
2
cups
zuchini
thinly sliced
Servings:
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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