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Recipes

7

Chicken Cacciatore

1/2 C (113 g) flour 

1 onion, finely chopped

1 tsp. (5 g) salt 

1 carrot, chopped

1 tsp. (5 g) paprika 

1 stalk celery, chopped

1/4 C (60 ml) olive oil 

1/8 C (30 g) parsley, chopped

8 chicken thighs 

1 bay leaf

2 garlic cloves, minced 

2 C (.454 L) tomato puree

 

1/4 C (60 ml) dry white wine

 

Dredge chicken in flour mixed with salt and paprika. Heat oil and brown chicken 

on all sides. Remove from heat. Sauté garlic, onion, carrot, and celery until soft. 

Add parsley, bay leaf and tomato puree. Bring to boil. Add chicken and wine. 

Reduce heat and simmer. Cover for 30 minutes. Serve with pasta. 

Makes 4 servings.

Cioppino for 6

1/2 C (118 ml) vegetable oil 

1 bay leaf

1/2 C (118 ml) each chopped 

salt and pepper to taste

    onions and scallions 

2 lbs. (.91 kg) firm white fish cut in large pieces

1 green pepper, chopped 

1 lb. (.45 kg) fresh crab cut in pieces

2 garlic cloves, chopped 

1 lb (.45 kg) shrimp, shelled

3 C (.71 L) tomato puree 

1 pint (.47 L) clams or mussels

2 C (.47 L) red wine

In deep heavy saucepan heat oil. Add onions, scallions, green pepper, and garlic 

and cook until soft. Add tomato puree and red wine. Add bay leaf and salt and 

pepper to taste. Bring to a boil and simmer for 10 minutes. Add fish, lobster or 

crab, and shrimp. Cook 15 minutes. Add clams or mussels and cook for 5 

minutes. Serve very hot in deep bowls with plenty of French bread and red wine.

Molded Tomato Salad for 6

1  8 oz (225 g) package cream cheese 

1 tsp. (5 g) salt

1-1/2 C (340 g) mayonnaise  

Dash of Tabasco

(not salad dressing) 

1-1/2 packages plain gelatin

1 onion, grated 

3 C (.71 L) tomato puree

Juice of 1/2 lemon 

1 C (227 g) finely chopped celery

Soften cream cheese and beat in mayonnaise, onion, and seasonings. Soften 

gelatin in 1/4 cup (60 ml) tomato puree. Dissolve by placing cup in hot water 

until gelatin is liquid. Stir into remaining tomato puree and combine with cheese 

mixture. Fold in celery. Turn into 6 cups (1.42 L) ring mold. Freeze. Remove to 

refrigerator 1 hour before serving. Turn out and garnish with cucumbers and 

greens. Serve with tuna or chicken salad.

Recipes

Basic Tomato Sauce

1 onion, finely chopped 

1 C (.23 L) beef broth

2 cloves garlic, minced 

1/2 tsp. (2.5 g) oregano

2 Tbsp. (15 g) butter 

1/2 tsp. (2.5 g) basil

1 Tbsp. (15 ml) olive oil 

1/2 tsp. (2.5 g) sugar

1-1/2 C (.35 L) tomato puree 

salt and pepper to taste

Sauté onion and garlic in butter and oil until soft. Add tomato puree, broth, 

herbs, and spices. Boil until reduced to 2 cups. Serve over vegetables or pasta. 

May be refrigerated or frozen for later use.

Italian Spaghetti Sauce

2 Tbsp. (30 ml) olive oil 

1-1/2 tsp. (7.5 g) salt

1 onion, chopped 

1 Tbsp. (15 g) basil

2 cloves garlic, minced 

1 tsp. (5 g) sugar

2 lbs. (.9 kg) ground beef 

1/2 tsp. (2.5 g) ground pepper

8 C (1.9 kg) tomato puree

Heat oil in large sauce pan. Cook onion and garlic for 3 minutes. Add meat and 

continue cooking until meat begins to brown. Stir in tomato puree and remaining 

ingredients. Simmer uncovered for about 45 minutes or until thickened. 

Serve with cooked pasta.

Using your tomato puree!

6

Your Sauce Master II

TM

 can help you make many other delicious treats! 

Simply spread out a thin layer of any fruit puree on wax paper and dehydrate 

for terrific fruit roll-ups! You can puree cranberries for fresh cranberry sauce, 

or prunes for authentic Hungarian Lekvar. Steamed carrots and zucchini run 

through the Sauce Master II

TM

 with the pumpkin screen (available separately) 

to make wonderful cakes and breads. Or try cooked pinto or kidney beans for 

the beginning of Mexican refried beans. 

Summary of Contents for Sauce Master II

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Page 3: ...n place Replacing the gasket periodically may be necessary Replacement parts are available to order if needed Basic Operations Recipes Tomato Puree Quarter ripe tomatoes and fill the Sauce Master IITM s spacious hopper No need to peel or core the Sauce Master IITM does it all for you Then just push the plunger as you turn the handle in a clockwise direction In moments thick tangy puree will be pou...

Page 4: ... in mayonnaise onion and seasonings Soften gelatin in 1 4 cup 60 ml tomato puree Dissolve by placing cup in hot water until gelatin is liquid Stir into remaining tomato puree and combine with cheese mixture Fold in celery Turn into 6 cups 1 42 L ring mold Freeze Remove to refrigerator 1 hour before serving Turn out and garnish with cucumbers and greens Serve with tuna or chicken salad Recipes Basi...

Page 5: ...a knife inserted into the center comes out clean Allow to cool before serving Using your pumpkin puree Recipes Vegetable Juice For tomato juice just add water and your favorite seasoning to tomato puree or try this 8 qt s 7 57 L ripe tomatoes 1 C 227 g carrots finely chopped 8 stalks of celery 1 C 227 g green pepper finely chopped 3 small onion finely chopped 1 Tbsp 15 g salt 1 leek white part fin...

Page 6: ...ay need to use a stiff bristled brush to clean the screens The white plastic parts may become discolored after straining cooked foods such as tomatoes and berries We recommend you keep the original box to store the Saucer Master II when it s not being used Recipes Carrot Cake 3 C 690g carrots pureed 1 2 tsp 2 5g salt 4 eggs 2 tsp 2 5g baking powder 1 1 4 C 300ml vegetable oil 1 1 4 C 460g walnuts ...

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