Recipe: Recipes Using Tomato Sauce (4)

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10-20-99 Recipes Using Tomato Sauce

Becky,.LA (10:01:24) :

SPICY PINTO BEANS
Recipe By : BECKY

1 pound pinto beans -- soaked overnight
1 pound ground chuck -- cooked and drained
1/2 pound ham -- chunks
1 1/2 cups onion -- chopped
1/2 cup bell pepper -- chopped
1 tomato(chopped) or -- 1 small can tomato sauce
2 teaspoons chili powder
1 teaspoon garlic -- minced
salt and pepper -- to taste
water

Soak beans over night. Drain water.
Add fresh water and all other ingredients.
Cook on high in crock pot all day.
Or cook in cover pot on stove about 2 hours or until tender.

Serve on rice.

Kelly,WA (02:26:55) : Tomato Spice Cake
This recipe uses tomato sauce.

3 cups sifted all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
3/4 teaspoon salt
1 (8 ounce) can tomato sauce
1 1/2 teaspoons baking soda
2 eggs, beaten
3/4 cup vegetable oil
1 cup chopped nuts
1 1/2 cups golden raisins
1/2 cup orange or pineapple juice
confectioners sugar

1. In a small bowl, thoroughly mix the tomato sauce and soda.

2. In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in tomato sauce and soda mixture. Stir in eggs, oil, nuts, raisins and fruit juice. Mix well. Pour batter into greased 10 inch bundt or tube pan.

3. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Cool cake in pan for 15 minutes, and then turn out on serving plate. Dust top with confectioners' sugar.
Makes 1 tube or bundt

Susannahoh (01:48:12) : RATATOUILLE
Susannah West

You can vary the vegetables in this recipe, depending on what you have available.
My family likes it made with white eggplant.
1 eggplant
3 zucchini (about 8 " long)
1/2 cup flour
1/4 teaspoon salt
2 green peppers, seeded and chopped
1 onion chopped
1 jar spaghetti sauce

Cube unpeeled eggplant. Put flour, salt and pepper in a plastic bag and toss eggplant cubes until coated. Cover the bottom of a skillet with oil and fry flour-coated eggplant for about five minutes. Remove from skillet and place in an even layer in an oiled nine by twelve-inch casserole. Prepare zucchini next, as you did eggplant, but fry zucchini for only three minutes, as it cooks more quickly. Layer on top of eggplant. Wipe out skillet and reheat. Add oil and fry peppers and onions for two minutes. Add spaghetti sauce. Pour over vegetable cubes in the casserole. Bake at 350 for about twenty-five minutes or until juices are bubbling.

Kelly, (12:04:51) : Make-Ahead Calzones

2 loaves frozen bread dough (Italian or pizza)
6 ounces mozzarella cheese
5 cups spaghetti sauce

Thaw two loaves of bread dough. Divide each loaf into 5 parts each. One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7-inch squares. Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.

(You can also ladle 1/3 to 1/2 cup sauce onto center of each square before making the turnover, but the sauce tends to seep out).

Place each turnover in a small sandwich bag. Put 5 turnovers in a 1-gallon freezer bag. Divide sauce in half and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of Calzones.

Do the same with the remaining 5 turnovers.

To prepare for serving, thaw sauce; heat in a medium pan 10 to 15 minutes until bubbly. At the same time, take frozen turnovers out of bags and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray. Preheat oven to 350 degrees. Bake for about 15 minutes. Turnovers will be golden brown when done. Ladle sauce on top of turnovers and serve.