Recommended Recipes: Tomato Sauces - CSB | SJU - Saint John�s Community Garden Society

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	Handy Recipes > Recommended Recipes: Tomato Sauces Recommended Recipes: Tomato Sauces Master Gardener Presentation Notes September 16th, 2002: Food Preservation by LouAnn Jopp, Wright County Extension Office TOMATO MIXTURE Home canners frequently request recipes for canned mixtures of tomatoes, celery, peppers, and onions. In preparing such mixtures, it is important that the amount of ingredients with pH greater than 4.6 (peppers, onion, and celery) do not reduce the overall acidity of the mixture. If the ingredient proportions of the following recipe are followed carefully, the tomato mixture may be safely canned using the process methods and times given for tomatoes. Do not add any more pepper, onion, or celery than called for in the recipe. Minnesota Tomato Mixture (For 7 pints) 12 cups tomatoes, peeled & quartered 1/2 cup chopped pepper 1 cup chopped celery 3 teaspoon salt � cup chopped onion Simmer the vegetables for 10 minutes. Pack into clean, hot canning jars. Leave a 1/2-inch headspace. Apply two-piece canning lids and process. For 7 quarts, double the recipe and process. Recommended Processes Boiling Water Bath: Pints -40 minutes Quarts -50 minutes Recipes to Use with Minnesota Tomato Mixture Tomato Hotdish 1 pound hamburger 2 cups cooked macaroni 1 pint Minnesota Tomato Mixture 1/2 cup cheese Brown hamburger, add Minnesota Tomato Mixture, and boil for 10 minutes. Add macaroni, mix, and place into casserole dish with cheese and cover. Bake 30 minutes at 350 degrees. Remove cover and bake 5 minutes more to brown cheese. Sloppy Joes 6-8 sandwiches Heat or simmer 10 minutes: 1 pound browned hamburger with 1 pint Minnesota Tomato Mixture 6-8 buns 6-8 slices sharp process cheese Chili Bean Soup 1/2 pound browned hamburger 1 tablespoon chili powder (to taste) 1 pint Minnesota Tomato Mixture plus � cup water or tomato juice 1 can kidney or chili beans � teaspoon cumin seed (optional) 2 cloves garlic with toothpick in for easy removal Combine the above and simmer 15 minutes. Remove garlic. Serves four and "pass the crackers.� Speedy Spaghetti (takes about � hour) Brown � pound hamburger � teaspoon oregano 1 pint Minnesota Mix � teaspoon salt 1 cup tomato sauce 2 cloves garlic minced 1 teaspoon dried basil 1-12 ounce package spaghetti, cooked 1 teaspoon parsley flakes Combine hamburger, Minnesota Mix, juice, herbs, and salt. Simmer covered 15 minutes. Place hot drained spaghetti in serving dish. Pour sauce over spaghetti. Sprinkle with Parmesan cheese or other hard cheese. Serve with hard roll or garlic toast and green salad. Makes 4 servings. Best Ever Pizza 1 package roll mix 1 teaspoon oregano or Italian seasonings 1 pint Minnesota Mix 1 cup shredded Mozzarella cheese 1 pound hamburger, browned Prepare dough by package directions omitting rising. Divide dough in half and roll on floured surface to make two 14" circles. Place on ungreased baking sheet, turn up edges. Combine Minnesota Mix, browned hamburger, oregano and spread on dough circles. Bake in hot oven (450 degrees) 10 minutes. Remove from oven and top with cheese. Return to oven 10 minutes longer or until crust is done. Serve at once. Makes 2 pizzas. Other toppings can be added to the sauce as desired along with the hamburger or omit it, such as crisp fried crumbled bacon, sausage, chopped onion, green or ripe olives sliced, anchovies. Tamale & Chili Bake (6 servings) 1 pint Minnesota Mix 1/2 pound browned hamburger � cup water 1 garlic clove (on toothpick for easy removal) 1 tablespoon chili powder � pound sliced sharp process cheese 2-15 ounce cans tamales Combine the mix, hamburger, water, chili powder, garlic and bring to a boil. Simmer 5 minutes. Remove garlic. Remove wrappers from tamales and place in 2 quart greased casserole. Top first with sauce mixture, then with cheese. Bake in moderate oven (350 degrees) until bubbly hot, about 30 minutes. Serve with pineapple salad.
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