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FRESH TOMATO PASTA SAUCE
1 medium Vidalia onion, chopped
3 large cloves garlic, coarsely chopped
2 tbsp. olive oil
6 cups ripe tomatoes, cut in large pieces
1 medium zucchini, coarsely chopped
¼ cup Italian parsley leaves
2 tbsp. basil leaves, coarsely chopped
1 tbsp. fresh oregano leaves
1 tsp. salt
½ tsp. seasoned pepper
¼ tsp. sugar
Hot cooked pasta
Grated Parmesan cheese
In a saucepan, cook onions and garlic in oil over medium heat, stirring
occasionally, until onion is tender. Add tomatoes and zucchini; bring to boil.
Reduce heat and allow to simmer for 10 minutes. Add parsley, basil, oregano,
salt, pepper and sugar. Simmer 5 minutes longer. Remove from heat; cover and
let sauce stand several minutes.
Attach blending attachment to motor body. Insert into saucepan making sure
cutting blade is below the surface of the soup. Select speed to be used (we
suggest speed 3). Press POWER button and move the blender inside the
saucepan to incorporate all ingredients. Blend until smooth.
Serve over hot cooked pasta. Garnish with cheese.
Makes about 7 cups of sauce
DESSERTS
ALMOND CREAM
1 pkg. cook & serve vanilla pudding
1½ cups milk
½ tsp. almond extract
1½ cups heavy cream
¼ cup pineapple preserves
¼ cup chopped toasted almonds
In a saucepan, combine pudding mix and milk; stir to blend. Cook according to
package directions. Stir in extract. Cover and chill until ready to serve.
Just before serving, in medium, bowl, combine heavy cream and preserves.
Attach wire whisk to the motor body. Insert into bowl making sure the whisk is
below the surface of the mixture. Select speed to be used (we suggest speed 3).
Press POWER button and whip until stiff peaks form.
Uncover pudding and add ½ cup whipped cream. Using speed 1, blend cream into
pudding. Spoon pudding into footed dessert dishes. Top with remaining whipped
cream and garnish with toasted almonds.
Makes about 6 servings.
