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.
