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Monday, September 01, 2008

This is why the kids love me

8 ounces of ring pasta ("O" shaped) you can make these yourself. A basic flour pasta recipe. As for the shape, I am sure you can buy something to cut them out. My husband has made me a small little machine that will make the rings. Sorry still no camera.

1 can condensed tomato soup or 10 3/4 oz. 1 peck ripe tomatoes (12 1/2 lbs) 4 slices of white onion, 12 sprigs of parsley, 2 bay leaves, 1 tsp peppercorn, 1 tsp celery seed, 1 tsp cloves, 2 TB salt, 1 TB sugar. Wash and halve tomatoes. Place herbs in a piece of cheese cloth, tie and add to the pot of tomatoes, mix in the rest of the seasonings. Bring to a low simmer for 1 hour. Drain through a food mill, into another large pot. can what you won't use for this recipe. You can reduce this recipe without issue. To make the soup (mock) condensed, make a smooth paste of 1 T flour and a little water. Add 1 cup tomato soup slowly and mix well. Cook until thickened.

1 cup (8 ounce can) tomato sauce 1/4 cup olive oil, 6 tomatoes, chopped 3 sliced onions, 2 green bell peppers, sliced, 4 cloves garlic, minced, 3 tablespoons white wine. Place garlic, bell pepper and onions in cheese cloth, tie and add to a sauce pan with tomatoes, stir in all ingredients. Simmer at least 30 minutes, drain through a food mill to make smooth.

dash garlic powder

dash dried oregano

dash dried basil

Cook pasta until tender. Drain well, pat dry. In a saucepan, mix soup, sauce, and seasonings. Simmer gently, stirring often, so not to burn, until it comes to a boil. Remove from heat and add the drained pasta. toss, add more water if needed to the sauce. If canning see below

I do not have the original meatball recipe. But that's ok, I have better meatballs. Use your own recipe, make sure the are small.

Disclaimer time! The USDA says you should not can pasta. But if you are going to do it anyway, I'll tell you how to.

Pack them into the jar, loosely and then add your sauce. Processing takes the same amount of time as your meats do, 75 minutes for pints and 90 minutes for quarts at 10 pounds pressure, unless you live at an altitude more than 1,000 feet; consult your canning manual for directions for increasing your pressure.

Have a great Labor Day! We are off to go apple picking. See you tomorrow.


MeadowLark said...

No, make that Double Wow!

I am impressed.

Nita said...

No wonder your kids love you, I like how you can take store bought glop idea and make REAL food for your kids.

Sounds great!

Anonymous said...







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