Ruth Haffly wrote to Dave Drum <=-

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not, they stay in the store. Corn is a rare buy, in any form--usually if I'm making my family friendly chili for a cook off. I did have a serving of corn at a local cafeteria last week; it was canned, white corn.

I, bOTOH, use them often enough to keep them handy. I like to add some "zip" to many of the things I cook. Including my red spaghetti sauce.

Steve's Italian side comes thru on the red sauce that I make, from my MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water; teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
half (or 1 teaspoon) of black pepper. That was her basic; I'll add
either crushed tomatoes or tomato sauce, increase the herbs, cut the
salt down to a quarter to half teaspoon and use fresh garlic if I have
it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
but keep an eye on it, may need to add a bit more water so it doesn't
get too thick if you do) hours, stirring occaisionally. Steve will add
red pepper at the table but the sauce is made without it. Sauce can be used for all types of pasta and, if cooked down to thick (make sure it doesn't burn!) as pizza sauce.

I can-and have - do my own red pasta or pizza sauce. I learned early on
from my mother that spaghetti sauce is an *all day* deal. Even with short
cuts it takes more time than I care to spend these days. Especially as I
am mostly cooking for one. So I buya jus of Onofrio's (probably not to
be had in your range of territory) or Rao's. Or one of the not so premium brands like Bertolli or Classico and "tart it up" to my taste.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh
or frozen are *much* better- both in taste and mouthfeel.

8<----- EDIT ----->8

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

I've seen all kinds of wierd combinations passed off as chili,
including one with sausage and pineapple.

As have I .... sigh

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their
output is severely restricted. But I have read everything they have
published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

Lets make some pizza ........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... Boy: a noise with dirt on it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

I, bOTOH, use them often enough to keep them handy. I like to add some "zip" to many of the things I cook. Including my red spaghetti sauce.

Steve's Italian side comes thru on the red sauce that I make, from my MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water; teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
half (or 1 teaspoon) of black pepper. That was her basic; I'll add
either crushed tomatoes or tomato sauce, increase the herbs, cut the
salt down to a quarter to half teaspoon and use fresh garlic if I have
it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
but keep an eye on it, may need to add a bit more water so it doesn't
get too thick if you do) hours, stirring occaisionally. Steve will add
red pepper at the table but the sauce is made without it. Sauce can be used for all types of pasta and, if cooked down to thick (make sure it doesn't burn!) as pizza sauce.

I can-and have - do my own red pasta or pizza sauce. I learned early
on from my mother that spaghetti sauce is an *all day* deal. Even with short cuts it takes more time than I care to spend these days.

I'm home most days so can do it while multi tasking with laundry,
sewing, reading the paper (on line) or whatever else needs doing. Made
in quantity, it freezes well.

Especially as I am mostly cooking for one. So I buya jus of

Onofrio's DD> (probably not to DD> be had in your range of territory)
or Rao's. Or one of the not so DD> premium brands like Bertolli or
Classico and "tart it up" to my taste.

We bought some Rao's this spring at Sam's Club to take on our bug road
trip. Ended up not using it then but did, once we got home. I added some
extra herbs/spicing for the pasta sauce but we've used it right out of
the jar for quick pizzas. It is a "will buy again". When we were up in
VT a few years ago, Steve and I shopped and cooked for our mission team.
I had a nasty case of bronchitis so he did the initial shopping at
Hanniford's, a northeast grocery chain. We usually do spaghetti for the
first team meal so I told him to buy a jar of sauce and we'd doctor it
up. He bought their (IIRC) classic sauce, don't know if he added
anything but it was pretty good. I think we brought a jar home with us.
(G)

8<----- EDIT ----->8

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

I've seen all kinds of wierd combinations passed off as chili,
including one with sausage and pineapple.

As have I .... sigh

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their output is severely restricted. But I have read everything they have published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about
Henry VIII and relatives.

Lets make some pizza ........

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

Looks good but I've got supper planned for tonight. Maybe next week. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)