Week of September 3, 2010
Green Escarole
Bi Color Corn
Leeks
Red Potatoes
Portabella Mushrooms
Star Krimson Pears
Red Plums
Fuji Apples (Large / Jumbo baskets)
Mushroom Pasta
Ingredients
• 1 (16 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 pound chopped portabello mushrooms
• 1 red bell pepper, diced
• 1 zucchini, cut into 1/2-inch slices
• 1/4 cup red wine vinegar
• 2 tablespoons grated Parmesan cheese
Directions
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and
zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm
German potato salad
Ingredients
• 6 red potatoes
• 4 large eggs
• 1 pound bacon
• 1 medium head escarole
• 1/4 cup apple cider vinegar
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs
stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
aside. Reserve bacon drippings.
Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and
vinegar. Cook until escarole becomes wilted and serve warm or cold
Portabello Burgers
Ingredients:
• portobello mushroom cap
• 1/4 large red bell pepper
• extra virgin olive oil
• red wine
• salt
• freshly ground black pepper
• provolone cheese
• escarole
• fresh tomato slice (preferably heirloom)
• pesto
• hamburger bun or Kaiser roll
Preparation Instructions:
1.Remove the stem from the portobello mushroom cap, and cut your bell pepper, removing the stem and seeds.
Wash the escarole and set it aside.
2. Place the portobello mushroom cap upside down on a plate and sprinkle it liberally with extra virgin olive oil,
red wine, and a little salt and pepper til it is full like a bowl. Make sure it's nice and wet, so that it can soak up all
of that juice as it cooks.
3. Carefully transfer the portobello mushroom cap to the grill without spilling its contents.
4. Watch the mushroom cap carefully. When it starts to blacken and wrinkle around the outside, check the
middle with a fork. If the cap is very soft and pliant, and the fork sinks in without any resistance, it is done. Take it
off of the grill top with provolone and set aside.
5. At the same time as the mushroom cap is cooking, put the quarter of the red pepper on the grill, skin side
down. When it starts to blacken, remove the pepper from the grill.
6. When everything is done, spread some pesto on both sides of the bun. Assemble the sandwich with the
mushroom, pepper and cheese, and escarole. Add a little salt and pepper if needed. Enjoy!
NOTE the mushrooms can be grilled ahead of time and reheated in a pan so make up a few for school lunches.
Leek and Mushroom Quiche Recipe
Ingredients:
• 5 ounces (organic) wholemeal bread flour or granary flour (see Note)
• 1 egg
• 1/2 ounce yeast
• 1 teaspoon salt
• 3 ounces melted margarine, or butter
• More flour (about as much again may be needed)
• .
• Filling:
• 1 pound leeks
• 8 ounces button mushrooms
• 2 eggs
• 1/2 pint milk
• 4 Tablespoons yoghurt (or more milk)
• 1/2 teaspoon cumin
• Pepper and salt
Preparation:
Heat the flour and salt in a bowl with a plate in the oven. Meanwhile cream the yeast in a small amount of warm
water.
When the flour is warm, add the egg and the yeast. Work to a softish dough. Add the margarine, butter or cream
or whatever. The dough will now be very runny. Add enough extra flour to stop the dough being sticky. Work the
dough into a ball, put it back in the washed up bowl, put the plate on top and wrap in a bag. It is very important
that you do not get any dry bits in, so the bag (and the washing up) is crucial. Leave to rise for an hour in a
warm place until doubled. If you want to make it rise for longer, halve the yeast quantity and do not heat the
flour. You can also raise it, bash it back down and put in a cold place (not the fridge) until it is done.
While its doing, steam the leeks for ten minutes, then add the mushrooms for about twenty more until they are
both tender. To steam: put the mushrooms and leeks in a sieve or colander over a pan of boiling water.
When the dough is risen, it will be very soft. Add a little more flour and knead again. Roll out the dough to about
ten inches round. Transfer it into a tin, and try to work round the tin and an inch up the sides. The important
thing is to make sure the dough works into the corner of the tin all the way round. Put the tin in a bag and leave
to raise for 25 minutes. Meanwhile preheat the oven to 220 degrees, mark 8.
Put the leeks and mushrooms into the bottom of the case. Whisk together the milk, yogurt cumin, salt, and
pepper. Pour gently over the mushrooms.
Bake the quiche (at 220 degrees C, gas mark 8) for twenty minutes, then put greaseproof paper over the top
and reduce the heat to 160 degrees, gas mark 6 for another ten to fifteen, until the filling is set firm.
Serve quickly, as the filling sinks.
Yield: 6 servings
Note: Mixing malted wheat flakes into wholemeal flour makes it granary flour
Grilled Portabella mushrooms
Ingredients
• 3 portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar
Directions
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let
stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.
Plum Glazed Chicken
16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken
Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed.
Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown
sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened.
About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking
pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and
bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.
Tomato Corn Salad
Ingredients
• 3 ears fresh corn in husks
• 1/4 cup butter, melted
• 2 roma (plum) tomatoes, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bunch fresh cilantro, chopped
• salt and freshly ground black pepper to taste
• A Cheese
Directions
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the
corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half
way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving
bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt,
pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad
warm, but I prefer to chill it a little before serving
Grilled Corn
Ingredients
• 4 ears corn (Bi Color)
• Garlic butter, recipe follows
• 1/2 cup grated cotija cheese : http://www.quesocotija.com.mx/ (or substitute with parmesan)
• 4 fresh limes, quartered
• 2 tablespoons chopped chives, for garnish
Directions
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover
the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off
excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with
chopped chives, to garnish.
Garlic Butter:
• 2 sticks unsalted butter, slightly softened
• 8 cloves garlic, peeled and coarsely chopped
• 1/4 habanero pepper, seeded
• 1/4 bunch fresh chives
• Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt
and pepper. Set aside until ready to use.
Spicy Red Potatoes
• 3 medium red potatoes, cut in 1-inch pieces
• 1 tablespoon taco seasoning
• 1 tablespoon canola oil
Directions
In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking
pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender,
stirring once. These can also be cooked in a foil pocket on the grill using non stick foil.
Apple Pear Berry Compote
Ingredients
• 1 pear, peeled and chopped
• 1 medium apple, peeled and chopped
• 1/4 cup fresh or frozen berries
• 1/4 cup water
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
Directions
In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the
berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the
refrigerator.
Autumn Dessert
Ingredients
• 1 large ripe pear or tart apple, peeled and thinly sliced
• 1/2 cup water, divided
• 2 tablespoons sugar
• 1 tablespoon raisins
• 1 teaspoon butter or margarine
• 1/8 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 tablespoon cornstarch
• 2 slices cinnamon bread, toasted
• Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over
medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add
to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm
over cinnamon toast. Top with ice cream or whipped cream if desired
Apple Walnut Cake
A perfect dish for Rosh Hashanah
This moist, hearty cake also works really well poured into muffin cups. If you prefer to serve it as a healthy
breakfast or brunch cake instead of dessert, replace one cup of flour with whole wheat flour and fold 1/4 cup
finely ground flax seeds into the batter along with the apples and walnuts.
Yield: 2 loaves
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups sugar
1 cup canola oil
2 teaspoons vanilla
3 eggs
3 cups Golden Delicious or Granny Smith apples, peeled, cored, and chopped
1 cup chopped walnuts
Turbinado sugar (for sprinkling on top)
Combine flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
In a second bowl, mix together sugar, oil, and vanilla. Add eggs one at a time and stir to combine. Pour wet
mixture into the dry ingredients and stir until thoroughly combined. Fold in apples and walnuts (the batter will be
thick).
Preheat oven to 350 degrees. Grease two loaf pans and spread half of the batter into each pan. Sprinkle the
tops of each loaf with a little sugar and bake for approximately one hour, or until a toothpick stuck in the middle
of the cake comes out clean.
Plum Barbecue Sauce
1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed
Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in
remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.
Makes about 2 cups of sauce.
Green Escarole
Bi Color Corn
Leeks
Red Potatoes
Portabella Mushrooms
Star Krimson Pears
Red Plums
Fuji Apples (Large / Jumbo baskets)
Mushroom Pasta
Ingredients
• 1 (16 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 pound chopped portabello mushrooms
• 1 red bell pepper, diced
• 1 zucchini, cut into 1/2-inch slices
• 1/4 cup red wine vinegar
• 2 tablespoons grated Parmesan cheese
Directions
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and
zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm
German potato salad
Ingredients
• 6 red potatoes
• 4 large eggs
• 1 pound bacon
• 1 medium head escarole
• 1/4 cup apple cider vinegar
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs
stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set
aside. Reserve bacon drippings.
Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and
vinegar. Cook until escarole becomes wilted and serve warm or cold
Portabello Burgers
Ingredients:
• portobello mushroom cap
• 1/4 large red bell pepper
• extra virgin olive oil
• red wine
• salt
• freshly ground black pepper
• provolone cheese
• escarole
• fresh tomato slice (preferably heirloom)
• pesto
• hamburger bun or Kaiser roll
Preparation Instructions:
1.Remove the stem from the portobello mushroom cap, and cut your bell pepper, removing the stem and seeds.
Wash the escarole and set it aside.
2. Place the portobello mushroom cap upside down on a plate and sprinkle it liberally with extra virgin olive oil,
red wine, and a little salt and pepper til it is full like a bowl. Make sure it's nice and wet, so that it can soak up all
of that juice as it cooks.
3. Carefully transfer the portobello mushroom cap to the grill without spilling its contents.
4. Watch the mushroom cap carefully. When it starts to blacken and wrinkle around the outside, check the
middle with a fork. If the cap is very soft and pliant, and the fork sinks in without any resistance, it is done. Take it
off of the grill top with provolone and set aside.
5. At the same time as the mushroom cap is cooking, put the quarter of the red pepper on the grill, skin side
down. When it starts to blacken, remove the pepper from the grill.
6. When everything is done, spread some pesto on both sides of the bun. Assemble the sandwich with the
mushroom, pepper and cheese, and escarole. Add a little salt and pepper if needed. Enjoy!
NOTE the mushrooms can be grilled ahead of time and reheated in a pan so make up a few for school lunches.
Leek and Mushroom Quiche Recipe
Ingredients:
• 5 ounces (organic) wholemeal bread flour or granary flour (see Note)
• 1 egg
• 1/2 ounce yeast
• 1 teaspoon salt
• 3 ounces melted margarine, or butter
• More flour (about as much again may be needed)
• .
• Filling:
• 1 pound leeks
• 8 ounces button mushrooms
• 2 eggs
• 1/2 pint milk
• 4 Tablespoons yoghurt (or more milk)
• 1/2 teaspoon cumin
• Pepper and salt
Preparation:
Heat the flour and salt in a bowl with a plate in the oven. Meanwhile cream the yeast in a small amount of warm
water.
When the flour is warm, add the egg and the yeast. Work to a softish dough. Add the margarine, butter or cream
or whatever. The dough will now be very runny. Add enough extra flour to stop the dough being sticky. Work the
dough into a ball, put it back in the washed up bowl, put the plate on top and wrap in a bag. It is very important
that you do not get any dry bits in, so the bag (and the washing up) is crucial. Leave to rise for an hour in a
warm place until doubled. If you want to make it rise for longer, halve the yeast quantity and do not heat the
flour. You can also raise it, bash it back down and put in a cold place (not the fridge) until it is done.
While its doing, steam the leeks for ten minutes, then add the mushrooms for about twenty more until they are
both tender. To steam: put the mushrooms and leeks in a sieve or colander over a pan of boiling water.
When the dough is risen, it will be very soft. Add a little more flour and knead again. Roll out the dough to about
ten inches round. Transfer it into a tin, and try to work round the tin and an inch up the sides. The important
thing is to make sure the dough works into the corner of the tin all the way round. Put the tin in a bag and leave
to raise for 25 minutes. Meanwhile preheat the oven to 220 degrees, mark 8.
Put the leeks and mushrooms into the bottom of the case. Whisk together the milk, yogurt cumin, salt, and
pepper. Pour gently over the mushrooms.
Bake the quiche (at 220 degrees C, gas mark 8) for twenty minutes, then put greaseproof paper over the top
and reduce the heat to 160 degrees, gas mark 6 for another ten to fifteen, until the filling is set firm.
Serve quickly, as the filling sinks.
Yield: 6 servings
Note: Mixing malted wheat flakes into wholemeal flour makes it granary flour
Grilled Portabella mushrooms
Ingredients
• 3 portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar
Directions
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let
stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.
Plum Glazed Chicken
16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken
Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed.
Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown
sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened.
About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking
pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and
bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.
Tomato Corn Salad
Ingredients
• 3 ears fresh corn in husks
• 1/4 cup butter, melted
• 2 roma (plum) tomatoes, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bunch fresh cilantro, chopped
• salt and freshly ground black pepper to taste
• A Cheese
Directions
Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the
corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half
way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving
bowl.
Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt,
pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad
warm, but I prefer to chill it a little before serving
Grilled Corn
Ingredients
• 4 ears corn (Bi Color)
• Garlic butter, recipe follows
• 1/2 cup grated cotija cheese : http://www.quesocotija.com.mx/ (or substitute with parmesan)
• 4 fresh limes, quartered
• 2 tablespoons chopped chives, for garnish
Directions
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover
the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off
excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with
chopped chives, to garnish.
Garlic Butter:
• 2 sticks unsalted butter, slightly softened
• 8 cloves garlic, peeled and coarsely chopped
• 1/4 habanero pepper, seeded
• 1/4 bunch fresh chives
• Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt
and pepper. Set aside until ready to use.
Spicy Red Potatoes
• 3 medium red potatoes, cut in 1-inch pieces
• 1 tablespoon taco seasoning
• 1 tablespoon canola oil
Directions
In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking
pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender,
stirring once. These can also be cooked in a foil pocket on the grill using non stick foil.
Apple Pear Berry Compote
Ingredients
• 1 pear, peeled and chopped
• 1 medium apple, peeled and chopped
• 1/4 cup fresh or frozen berries
• 1/4 cup water
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
Directions
In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the
berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the
refrigerator.
Autumn Dessert
Ingredients
• 1 large ripe pear or tart apple, peeled and thinly sliced
• 1/2 cup water, divided
• 2 tablespoons sugar
• 1 tablespoon raisins
• 1 teaspoon butter or margarine
• 1/8 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 tablespoon cornstarch
• 2 slices cinnamon bread, toasted
• Ice cream or whipped cream (optional)
Directions
In a saucepan, combine pear, 1/4 cup water, sugar, raisins if desired, butter, cinnamon, nutmeg. Cook over
medium heat for 8-10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add
to fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Serve warm
over cinnamon toast. Top with ice cream or whipped cream if desired
Apple Walnut Cake
A perfect dish for Rosh Hashanah
This moist, hearty cake also works really well poured into muffin cups. If you prefer to serve it as a healthy
breakfast or brunch cake instead of dessert, replace one cup of flour with whole wheat flour and fold 1/4 cup
finely ground flax seeds into the batter along with the apples and walnuts.
Yield: 2 loaves
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups sugar
1 cup canola oil
2 teaspoons vanilla
3 eggs
3 cups Golden Delicious or Granny Smith apples, peeled, cored, and chopped
1 cup chopped walnuts
Turbinado sugar (for sprinkling on top)
Combine flour, salt, cinnamon, and baking soda in a medium bowl and set aside.
In a second bowl, mix together sugar, oil, and vanilla. Add eggs one at a time and stir to combine. Pour wet
mixture into the dry ingredients and stir until thoroughly combined. Fold in apples and walnuts (the batter will be
thick).
Preheat oven to 350 degrees. Grease two loaf pans and spread half of the batter into each pan. Sprinkle the
tops of each loaf with a little sugar and bake for approximately one hour, or until a toothpick stuck in the middle
of the cake comes out clean.
Plum Barbecue Sauce
1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed
Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in
remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.
Makes about 2 cups of sauce.
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Copyright (c)2005 greendoororganics.com