SPAGHETTI SAUCE
1 can (16 ounces or 464 g) tomatoes
1 can (16 ounces or 426 g) tomato sauce
1 can (6 ounces or 170 g) tomato paste
l/2
medium onion
l/4
green pepper
l/2 garlic clove
1 tablespoon (16mL) sugar
2 teaspoons (1OmL) Italian seasonings
2 teaspoons (1OmL) salt
Put all ingredients into Osterizer blender container. Cover and process 2 cycles at GRATE. Pour into
2-quart (2 liter) saucepan Simmer 15 minutes. Serve with spaghetti
Ym:
4
CUPS (1 LITER)
CHUNKSTYLECHILI
3 tablespoons (45mL) oil
2 cloves garlic
4 pounds (2 kg) beef stew meat, cut in
l-inch (2.6 cm) chunks
2 cans (28 ounces or 794 g) tomatoes
with juice
2 medium green peppers, cut in
l-inch (2.5 cm) chunks
1 can (6 ounces or 170 g) tomato
paste
3 tablespoons (45 mL) chili powder
1 tablespoon (15 mL) Salt
3 cans (16 ounces or 454 g) red
kidney beans, drained and rinsed
3 medium onions, quartered
Brown garlic in oil. Remove. Brown meat on all sides. Put half the tomatoes, onion and green pepper
into Osterizer blender container. Cover and process 2 cycles at CHOP. Add to meat. Repeat. Add toma-
to paste and seasonings. Cover, bring to boiLTurn heat to low and simmer until tender, about 2-3
hours. Add kidney beans, heat through. Serve with oyster crackers or crusty French bread.
NOTE: Freeze serving size portion of chili for quick hearty meals for the months ahead.
YlELLl:
4
1/2
QUARTS
(4
LITERS)
23
To Next Page
