VEGETABLE RECIPE - 524
CANNED STEWED TOMATOES
About 30 tomatoes, scalded and cut up
3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt
(Adjust amount of green peppers, onions and celery to your tastes.)
Mix together and pack in sterilized jars.
Wipe jar tops, remove air bubbles and seal!
Process 45 minutes in boiling water bath.
VEGETABLE RECIPE - 525
FETTUCCINE WITH
SHELLFISH, TOMATOES, OLIVES
6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and
chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
1 lb. fettuccine
Light red wine like a bezujolias or
Garbaresco
Heat 4 tablespoon oil in heavy large skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.
Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.
Meanwhile, cook pasta in large pot, until
al dente drain and transfer pasta to bowl.
Toss with 2 tablespoons oil.
Add pasta to seafood mixture and toss to heat through.
Serve.
VEGETABLE RECIPE - 526
FROM THE SPINACH
PATCH OF
STEPHEN
VOUGHT
3/4 lb. bulk sausage (Jimmy Dean's)
1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese
Thaw dough and spinach overnight in refrigerator.
Drain spinach well.
Cook
and drain sausage; set aside.
Roll dough into 15x8 rectangle.
Sprinkle cheese over dough.
Top with sausage and spinach.
Seal long sides together, then seal
ends.
Place loaf on greased baking sheet.
Brush with egg white.
Sprinkle with seed, if desired.
Bake for 3035 minutes at 350 degrees.
Let stand for 5 minutes.
|