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Whole Tomato Greats: Delicious Whole Tomato Recipes, The Top 88 Whole Tomato Recipes

Whole Tomato Greats: Delicious Whole Tomato Recipes, The Top 88 Whole Tomato Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Whole Tomato Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: -way Cincinnati Chili, Artichoke and Tomato Chicken, Turtle Sauce Piquante, Twisty Beef Bake, Two-Tomato Soup With Barley, Vegetable Burritos, Venison Chili, Venison Lasagna, Whole Stuffed Cabbage ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Whole Tomato Greats is packed with more information than you could imagine. 88 delicious dishes covering everything, each employing ingredients that should be simple to find and include Whole Tomato. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Whole Tomato Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: -way Cincinnati Chili, Artichoke and Tomato Chicken, Turtle Sauce Piquante, Twisty Beef Bake, Two-Tomato Soup With Barley, Vegetable Burritos, Venison Chili, Venison Lasagna, Whole Stuffed Cabbage ...and much much more!This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!Whole Tomato Greats is packed with more information than you could imagine. 88 delicious dishes covering everything, each employing ingredients that should be simple to find and include Whole Tomato. This cookbook offers great value and would make a fabulous gift.This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful. The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them. Yummy!!

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Published by: Emereo Publishing on Jan 14, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781486459629
List Price: $16.99

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02/05/2016

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9781486459629

Sections

  • 4-WAY CINCINNATI CHILI
  • ARTICHOKE AND TOMATO CHICKEN
  • BAKED LASAGNA
  • BAKED LASAGNA - 2
  • BARBECUE BEEF
  • BASIC MARINARA SAUCE
  • BASIC TOMATO SAUCE
  • BEEF AND BARLEY SOUP
  • BEEF POT PIE
  • BEEF ROULADES
  • BOUILLABAISSE
  • BRAISED LEEKS WITH TOMATOES
  • CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER)
  • CARIBBEAN SHRIMP-&-PUMPKIN CHOWDER
  • CASSOULET
  • CHICAGO SINFUL CHILI
  • CHICKEN AND ARTICHOKE CACCIATORE
  • CHICKEN BAKED IN THE YUCATAN STYLE
  • CHICKEN ENCHILADA CASSEROLE
  • CHICKEN MOLE ENCHILADAS
  • CHICKEN WITH LINGUINE, LEEKS, AND TOMATOES
  • CHICKEN, MUSHROOM, AND BARLEY STEW
  • CHILI ( ITALIAN STYLE )
  • CHILI ( MOUNTAIN EXPRESS )
  • CHILI MAC 'N CHEDDAR
  • CHIPOTLE-BLACK BEAN CHILI
  • CHUNKY MINESTRONE
  • CHUNKY VEGETABLE SOUP
  • CRACKER TOMATO SALAD
  • CROCKPOT BEAN SOUP
  • DINKUM CHILI
  • DOWN EAST BRUNSWICK STEW
  • DYMAMITE CHILI WITH BEANS
  • ENGLISH BEEF POT PIE
  • FENNEL, WHITE BEAN AND SHRIMP STEW
  • FESTIVE LASAGNA
  • FIVE-ALARM SALSA
  • FRENCH COUNTRY BEEF STEW
  • FRENCH MARKET SOUP
  • HEARTY LASAGNA
  • HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATO- CHILE SA
  • IMPOSSIBLE CREOLE PIE
  • INFAMOUS BAKED BEANS
  • KIDS' FAST, FAKE-BAKED ZITI
  • LASAGNA - 1
  • MAKE YOUR OWN BURRITO BAR
  • MARY PASTA
  • PASTA AND KIDNEY BEAN SOUP
  • PASTA VEGETABLE SOUP
  • PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS
  • PEPPERS AND PASTA
  • PEPPY HUSH PUPPIES
  • PICANTE SAUCE
  • PIPERADE
  • PISMO BEACH STEAMED MUSSELS
  • PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO
  • QUICK BEAN SOUP
  • RED BEANS WITH PASTA SAUSAGE AND TOMATOES
  • RED BEANS, PASTA, SAUSAGE & TOMATOES
  • RUBY TOMATO CHUTNEY
  • SALSA DE LINDA
  • SANTA FE CHILI APPETIZERS
  • SCALLOP BISQUE
  • SHRIMP CREOLE SALAD
  • SLOW COOK MEAT LOAF
  • SOUTHWEST BLACK BEAN SOUP
  • SPANISH CHICKEN WITH YELLOW RICE
  • SPANISH FRIED RICE
  • SPANISH RICE WITH CHICKEN AND PEPPERS
  • SPEEDY CHICKEN PAPRIKASH
  • SPICY CHICKEN-PUMPKIN CHILI
  • SPICY HAM-AND-BEAN SOUP
  • SPICY HOT BLACK BEANS AND TOMATOES
  • STUFFED TOMATOES AND BELL PEPPERS
  • TEJAS GAZPACHO
  • TEXAS CHILI
  • TOMATO SOUP
  • TOSTADA SOUP
  • TURTLE SAUCE PIQUANTE
  • TWISTY BEEF BAKE
  • TWO-TOMATO SOUP WITH BARLEY
  • VEGETABLE BURRITOS
  • VENISON CHILI
  • VENISON LASAGNA
  • WHOLE STUFFED CABBAGE
  • Index

Whole Tomato Greats

Copyright © 2013 Jo Franks

Table of Contents

°°°°°

Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 4-way Cincinnati Chili ................................................................................... 1 Artichoke and Tomato Chicken ...................................................................... 2 Baked Lasagna............................................................................................... 3 Baked Lasagna - 2 ......................................................................................... 3 Barbecue Beef ................................................................................................ 4 Basic Marinara Sauce ..................................................................................... 4 Basic Tomato Sauce ....................................................................................... 5 Beef And Barley Soup ..................................................................................... 6 Beef Pot Pie.................................................................................................... 6 Beef Roulades ................................................................................................ 7 Bouillabaisse.................................................................................................. 9 Braised Leeks With Tomatoes....................................................................... 10 Cajun Chicken Sauce Piquante (Pressure Cooker) ......................................... 10 Caribbean Shrimp-&-Pumpkin Chowder ...................................................... 11 Cassoulet .................................................................................................... 12 Chicago Sinful Chili ..................................................................................... 13 Chicken And Artichoke Cacciatore ............................................................... 14 Chicken Baked In The Yucatan Style ............................................................. 15 Chicken Enchilada Casserole........................................................................ 16 Chicken Mole Enchiladas.............................................................................. 18 Chicken With Linguine, Leeks, And Tomatoes .............................................. 20 Chicken, Mushroom, And Barley Stew .......................................................... 21 Chili ( Italian Style ) ...................................................................................... 22 Chili ( Mountain Express ) ............................................................................ 23 Chili Mac 'n Cheddar.................................................................................... 24 Chipotle-Black Bean Chili............................................................................. 24 Chunky Minestrone...................................................................................... 25

iii

Chunky Vegetable Soup ............................................................................... 26 Cracker Tomato Salad.................................................................................. 27 Crockpot Bean Soup .................................................................................... 28 Dinkum Chili ............................................................................................... 29 Down East Brunswick Stew ........................................................................... 29 Dymamite Chili with Beans........................................................................... 30 English Beef Pot Pie...................................................................................... 31 Fennel, White Bean And Shrimp Stew ........................................................... 32 Festive Lasagna ........................................................................................... 33 Five-Alarm Salsa.......................................................................................... 34 French Country Beef Stew ............................................................................ 35 French Market Soup ..................................................................................... 36 Hearty Lasagna ............................................................................................ 37 Hearty Lasagna ............................................................................................ 38 Huevos En Rabo De Mestiza/poached Eggs In Tomato-chile Sa .................... 39 Impossible Creole Pie .................................................................................. 40 Infamous Baked Beans ................................................................................. 41 Kids' Fast, Fake-Baked Ziti ........................................................................... 41 Lasagna - 1 ................................................................................................. 42 Make Your Own Burrito Bar .......................................................................... 43 Marinara Sauce ............................................................................................ 45 Marinara Sauce ............................................................................................ 46 Mary Pasta ................................................................................................... 47 Chapter 2 N-Z ................................................................................................................................................48 Pasta And Kidney Bean Soup ........................................................................ 48 Pasta Vegetable Soup................................................................................... 49 Pasta With Black Beans And Artichoke Hearts ............................................... 49 Peppers And Pasta ....................................................................................... 50 Peppy Hush Puppies .................................................................................... 51 Picante Sauce............................................................................................... 51 Piperade ...................................................................................................... 52 Pismo Beach Steamed Mussels ..................................................................... 53 Provencal Chicken Breasts With Rosemary Orzo ........................................... 54 Quick Bean Soup.......................................................................................... 55 Red Beans With Pasta Sausage And Tomatoes .............................................. 55 Red Beans, Pasta, Sausage & Tomatoes ........................................................ 56 Ruby Tomato Chutney ................................................................................. 58 Salsa De Linda ............................................................................................. 58 Santa Fe Chili Appetizers ............................................................................. 59 Scallop Bisque ............................................................................................. 60 Shrimp Creole Salad..................................................................................... 61

iv

....... 67 Spicy Ham-and-Bean Soup ....................................... 77 Vegetable Burritos .............. 78 Venison Chili ......................................................................................... 70 Tejas Gazpacho ...............................................................................................................................83 v ........ 79 Venison Lasagna..................................... 70 Stuffed Tomatoes And Bell Peppers............................................................................................................................................................................................................................................................................................................................................................................................................................ 77 Two-Tomato Soup With Barley ....................................................................................................... 75 Twisty Beef Bake ...... 65 Spanish Rice With Chicken and Peppers ..................................................... 66 Spicy Chicken-Pumpkin Chili ................................................................................................................................. 81 Index ................................ 80 Whole Stuffed Cabbage.................... 74 Tostada Soup....................................................... 63 Spanish Chicken With Yellow Rice ....................Table of Contents Slow Cook Meat Loaf .......................................................................................................................................... 75 Turtle Sauce Piquante ............................................... 73 Tomato Soup ............................................................................................................................................ 69 Spicy Hot Black Beans and Tomatoes ......................................................................................................................................................................................... 66 Speedy Chicken Paprikash ..................... 64 Spanish Fried Rice........................................................................................ 72 Texas Chili ........................................... 62 Southwest Black Bean Soup.....

Jo Franks vi . No such use. or the use of any trade name. Where those designations appear in this book. without the prior written permission of the publisher. or otherwise. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. and the publisher was aware of a trademark claim. is intended to convey endorsement or other affiliation with this book. recording. While every precaution has been taken in the preparation of the book. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. electronic. photocopying.°°°°° Preface Notice of Rights All rights reserved. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. No part of this book may be reproduced or transmitted in any form by any means. mechanical. the designations appear as requested by the owner of the trademark.

chopped 4 ½ cups hot cooked spaghetti ¾ cups low calorie cheddar cheese. place over medium-high heat until hot. Spoon chili over spaghetti.Chapter 1: A-M Chapter 1 A-M 4-WAY CINCINNATI CHILI 6 servings Source: Whole Tomato Greats 3 ½ cups chopped onion. Coat a large Dutch oven with cooking spray. 1 . 3 ounces 36 oyster crackers This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. divided 1 cup chopped green bell pepper 2 cloves garlic. stir. To serve. top with cheese and remaining 1-1/2 cups onion. cook until meat is browned. arrange spaghetti on individual serving plates. ground round 2 teaspoons ground cinnamon 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon ground allspice ½ teaspoon dried whole marjoram ¼ teaspoon ground nutmeg 1 stick cinnamon. Add 2 cups onion and next 3 ingredients. (3-inch) ¾ teaspoons salt ¼ teaspoon pepper 2 cans no-salt-added whole tomatoes & liquid 14 ½ ounces. minced 1 lb.

30 g protein. grated 2 tablespoons Parsley. Add the wine and reserved tomato juice and bring to a boil. Arrange the chicken legs in a single layer on top of the tomatoes and artichokes. Slit open the tomatoes and pick out the seeds. g saturated fat. Combine the tomatoes with the artichoke hearts in a large skillet and place over moderate heat. 2 . 9 g fiber. ARTICHOKE AND TOMATO CHICKEN 3 servings Source: Whole Tomato Greats 28 ounces Can Whole Tomatoes 9 ounces Box Frozen Artichoke Hearts thawed ½ cup Dry White Wine ½ cup Reserved Tomato Juice 1 teaspoon Dried Tarragon ½ teaspoon Salt ¼ teaspoon Ground Pepper 6 Chicken Legs 2 teaspoons Lemon Zest. Stir in the tarragon.salt and pepper. 833 mg sodium. Stir in the lemon zest. 96 mg cholesterol. Per Serving: 242 calories. chopped Drain the tomatoes and reserve 1/2 cup juice. spoon the sauce over and sprinkle with the parsley. Arrange the chicken on a platter. or until the chicken is no longer pink at the bone when slashed. Cover and simmer about 25 minutes. 5 g fat. drain the juices and finely chop the flesh. 17 g carbohydrate.Whole Tomato Greats Serve with crackers.

chopped 2 cups tomato paste 1 cup tomato sauce. chop 1 ½ tablespoons oregano 1 ½ tablespoons Italian seasoning 2 tablespoons sugar 1 garlic clove. ricotta cheese 1 lb. and 1/2 Cheddar.Chapter 1: A-M BAKED LASAGNA 6 servings Source: Whole Tomato Greats 1 onion. add 1/2 cottage cheese. garlic. drain. grated ¾ lbs. Add layer of noodles. sliced mozzarella cheese 1 cup cream cottage cheese ½ cup cheddar cheese Saute onion. Simmer for 40 minutes. Put 1/3 meat mixture in baking dish. with 1 tsp salt. lasagna noodles 2 ½ qt boiling water ½ lb. Add next four ingredients. Cook noodles with 1 tbsp salt for 20 minutes. BAKED LASAGNA . mozzarella cheese 3 . minced 1 clove garlic menced 1 lb. minced (1/8t) ⅓ cup parmesan cheese. and meat in shortening about 20 minutes.2 1 servings Source: Whole Tomato Greats 2 lbs. Repeat layers. ground beef 2 teaspoons shortening 1 medium can whole tomatoes 1 can tomato sauce 1 teaspoon oregano ¼ teaspoon pepper ½ lb. 1/3 Mozzarella. ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. small 12 lasagna noodles 2 cups whole tomatoes. ground beef 1 onion.

Cook on low for 8 hours. sugar.Whole Tomato Greats 1 cup tomato juice Directions . and mozzarella. Simmer for 1 hour. paste and whole tomatos. Over this layer spread sauce to cover the spread ricotta cheese. Layer on more noodles. minced garlic. Italian seasoning. When all ingredients have been layered add tomato juice to liquify. Bake at 350 for 45 minutes BARBECUE BEEF 12 servings Source: Whole Tomato Greats 3 lbs. more sauce and the 3 cheeses. parmesan and salt and pepper to taste. along with oregano. parmesan cheese. Drain. BASIC MARINARA SAUCE 8 servings Source: Whole Tomato Greats 4 .brown meat with onion. Place 3 cooked lasagna noodles bottom of low baking dish. Lean beef stew meat 16 ounces Can whole tomatoes 6 ounces Can tomato paste 16 ounces Bottle barbecue sauce ½ Stick arine Mix all ingredients together and add to crockpot. Add tomato sauce.

can tomato paste 2 teaspoons dried Italian seasoning 2 bay leaves Salt to taste Pepper to taste In a medium. Cook over low heat. cover and simmer for 3 hours. cans whole tomatoes 1 6-oz. puree the tomatoes. Add the Italian seasoning and cook 1 minute. until soft. heavy-bottom saucepan. In a food processor or blender. chopped 2 28-oz. stirring. until the onion is very soft and aromatic. chopped 2 cloves garlic. onion and garlic.Chapter 1: A-M 1 tablespoon Garlic Infused Olive Oil 1 Med Onion [sliced] 1 teaspoon Italian Seasoning 1 can Tomato Puree (28oz) 1 can Whole Tomatoes With Basil (28oz) 1 can Tomato Sauce (28oz) 1 can Sliced Black Olives (2oz) ½ teaspoon Freshly Ground Black Pepper 1 tablespoon Parsley [chopped] Heat the olive oil in a large Dutch oven. Reduce the heat to very low and let the sauce simmer 5 . about 6 to 8 minutes. BASIC TOMATO SAUCE 4 servings Source: Whole Tomato Greats 1 teaspoon vegetable oil 1 medium onion. Freeze it in containers to pull out when needed. You can make a multitude of dishes using this as a base. stir together the oil. stirring often. Add the onion and cook. Add the rest of the ingredients. Add the tomatoes and tomato paste to the onions and bring to a simmer over mediumhigh heat.

chopped 2 teaspoons water 4 chicken bouillon cubes ⅓ cup medium pearl barley In a large Dutch oven or kettle. Season to taste with salt and pepper. heat oil over medium-high. Cover and simmer for about 2 hours or until beef is tender. bring to a boil. coarsely chopped 3 carrots. do so at this time. simmer another 50-60 minutes or until barley is done. tomatoes. sliced 3 stalks celery. beef short ribs 2 medium onions.Whole Tomato Greats slowly for 30 minutes. simmer the sauce for another 20 minutes (50 minutes total). stirring the bottom often to prevent burning. and simmer them in the sauce for 20 minutes. Add barley. If you are not adding meatballs. (28 oz) with liquid. Brown beef. BEEF POT PIE 6 servings Source: Whole Tomato Greats 6 . celery. sliced 1 can whole tomatoes. BEEF AND BARLEY SOUP 10 servings Source: Whole Tomato Greats 1 tablespoon cooking oil 2 lbs. If you are adding meatballs. carrots. Remove bay leaves before serving. water and bouillon. Add onions. stirring often.

Dissolve cornstarch in 1/3 cup cold water. then add sherry and beef stock. Cook one minute. chopped 2 cloves garlic. Add onion and garlic. pearl onions 1 tablespoon cornstarch pastry for 9" pie crust Brown meat in oil. Place over meat mixture. Blanch celery and green peppers. and brown sugar. Pour into pie pan. Roll pastry into a round to cover pie pan. chopped 2 whole tomatoes. Chop tomatoes. sirloin* ⅓ cup vegetable oil ½ cup chopped onion 1 ½ cups sliced carrots ½ cup chopped green pepper ½ cup sliced onion ¼ cup butter or margarine 1 16 oz ca whole tomatoes** 1 lb. beef stew meat 3 tablespoons vegetable oil 1 whole onion. Bake at 450 degrees for 30 minutes. chopped 2 whole carrots.Chapter 1: A-M 1 ½ lbs. When meat is done. Sprinkle with salt. Add meat. sealing edges to pan. pepper. then vegetables. Add enough water to make 1-1/4 cups. Cut slits in top. Cover and simmer until meat is tender. Saute until limp. BEEF ROULADES 6 servings Source: Whole Tomato Greats 3 lbs. over high heat. sausage meat 1 beef bouillon cube 7 . drain off liquid and measure. Bring meat juices to a boil and add cornstarch. peeled and seeded 1 lb. drain. sliced 1 whole green peppers. minced ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon brown sugar 2 tablespoons sherry 1 ½ cups beef stock 2 celery stalks.

add carrots and sliced onion. Blend the 2 tablespoons four into fat in pan. Roll meat rolls in the 1/4 cup flour. cut each piece into 3 portions. stirring constantly. remove meat from frying pan. Cook vegetables. add meat and cook until lightly browned on all sides. Heat oil in large frying pan. cook 60-70 minutes over low heat until meat is tender. Remove from heat. 8 . Pour meat gravy into 1-quart measuring PM cup. Roll up. Spoon about 3 tablespoons stuffing onto each slice of meat. add to tomatoes. Gradually add gravy in measuring cup. Reduce heat. Place meat rolls in warm serving dish. Dissolve bouillon cube in boiling water. return it to frying pan. add tomatoes. Cook chopped onion and green pepper in melted butter until tender. cook over low heat until thickened. mix sausage. cooked vegetable mixture and bread crumbs. secure with toothpicks. Serve gravy over meat rolls. stirring occasionally until crisptender. Sprinkle meat lightly on both sides with salt and pepper. In bowl or food processor.Whole Tomato Greats ½ cup fine dry bread crumbs 1 cup boiling water ¼ cup flour 2 tablespoons flour *Sirloin should be cut into slices about 1/2-inch thick **Canned whole tomatoes in tomato puree or Tomato Sauce Trim excess fat from meat. Skim off 3 tablespoons fat. Return meat to pan . Cover frying pan. Skim off remaining fat and discard. stirring occasionally. Pound meat on both sides with mallet to 1/16" thickness. set aside.

(1 can) drained 1 bay leaf ¾ lbs. 1-inch pieces Pierce potatoes with a fork. set aside. cod or other lean white fish fillets. (2 bottles) 2 cloves garlic. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole. Discard bay leaf. shrimp. and let stand 5 minutes. Microwave at HIGH 10 minutes. stirring after 5 minutes. medium peeled shrimp ¾ lbs. red potatoes. and fish. Peel and cube potatoes. Stir in potato. and microwave at HIGH 10 minutes. (4 medium) 1 ½ cups thinly sliced onion ½ cup dry white wine ¼ cup chopped fresh parsley 1 ½ tablespoons tomato paste 1 tablespoon olive oil ½ teaspoon dried thyme ¼ teaspoon salt ¼ teaspoon saffron threads ¼ teaspoon pepper ⅛ teaspoon fennel seeds 16 ounces clam juice. rearranging potatoes after 5 minutes. stir well. Yield: 5 servings (serving size: about 1-1/2 cups). Wrap potatoes in a towel. minced 2 slices lemon 14 ½ ounces no-salt-added whole tomatoes.Chapter 1: A-M BOUILLABAISSE 5 servings Source: Whole Tomato Greats 1 ½ lbs. Cover with casserole lid. 9 . Cover and microwave at high 3 minutes or until fish flakes easily when tested with a fork.

stir well. Microwave. (1 can) drained Combine the first 7 ingredients in a 2-quart casserole. Stir in tomatoes. Cover with casserole lid. cut up 2 tablespoons peanut oil 1 cup diced celery 1 cup chopped onion ½ cup diced bell pepper 4 cloves garlic. stirring after 3 minutes. uncovered. finely chopped 1 cup Rhine wine 4 cups canned whole tomatoes with juices Louisiana hot sauce to taste 10 . at HIGH 6 minutes or until thickened and bubbly. (4 medium) ¾ cup low-salt chicken broth ½ teaspoon dried basil ½ teaspoon dried chervil ¼ teaspoon salt ⅛ teaspoon pepper 2 cloves garlic. stirring until blended. stirring after 3 minutes. and microwave at HIGH 6 minutes. Combine wine and cornstarch in a bowl. Yield: 5 servings (serving size: 1/2 cup). add to leek mixture. CAJUN CHICKEN SAUCE PIQUANTE (PRESSURE COOKER) 4 servings Source: Whole Tomato Greats 1 fryer.Whole Tomato Greats BRAISED LEEKS WITH TOMATOES 5 servings Source: Whole Tomato Greats 3 cups chopped leek. crushed ¼ cup dry white wine 1 tablespoon cornstarch 14 ½ ounces no-salt-added whole tomatoes.

minced and peeled ¼ teaspoon crushed red pepper 3 cloves garlic. If it is too thick. Start off with a little. Add all the rest of the ingredients to the pot and stir to blend. Time from this point on for 12 minutes. The amount of Louisiana Hot Sauce you add determines how "piquante" your dish will be. CARIBBEAN SHRIMP-&-PUMPKIN CHOWDER 16 servings Source: Whole Tomato Greats 2 tablespoons vegetable oil 4 cups chopped onion 2 tablespoons Madras curry powder 1 tablespoon ginger root. If it is too thin. Remove pot from heat and cool. Stir the ingredients very gently to distribute and check the consistency of the sauce. Lower heat immediately to a level that keeps the weight just barely moving. turn the fire up high and reduce the liquid. crushed 5 cups clam juice 1 cup diced red bell pepper 1 cup diced yellow bell pepper ½ teaspoon salt 29 ounces no-salt-added whole tomatoes 11 . (whole) Add the peanut oil to a very hot pressure cooker pot. Place lid on pressure cooker tightly. Brown the cut up chicken pieces nicely on all sides. When the pressure has been reduced. Leave heat under cooker on high until the weight begins to jiggle. you can always add more at the table when the meal is served. Put pressure regulator weight in place. open the pot and place back on the burner. add a little water. Serve the Sauce Piquante over hot fluffy rice with extra Louisiana Hot Sauce on the side for those who like it fiery hot.Chapter 1: A-M 1 teaspoon salt 2 large bay leaves.

reduce heat. and simmer 20 minutes. Add curry powder. CASSOULET 2 servings Source: Whole Tomato Greats ¼ lb. crushed red pepper.Whole Tomato Greats chopped and undrained 6 ounces tomato paste. cook. saute 7 minutes or until tender. medium shrimp. lean boneless leg of lamb Vegetable cooking spray ⅔ cup thinly sliced carrot ½ cup thinly sliced leek ½ cup chopped onion 2 slices turkey bacon. gingerroot. Cover. (1 can) undrained ¼ cup fine dry breadcrumbs 2 tablespoons chopped fresh parsley 1 clove garlic. and garlic. 5 minutes or until shrimp is done. Stir in remaining ingredients. saute 2 minutes. peeled and deveined 2 cups fresh pumpkin. Add clam juice and next 5 ingredients (clam juice through tomato paste). bring to a boil. minced ⅔ cup drained canned navy beans ½ cup Burgundy or other dry red wine ¼ teaspoon dried whole thyme ⅛ teaspoon pepper 1 bay leaf 14 ounces no-salt-added whole tomatoes. cook 5 minutes or until thoroughly heated. uncovered. cooked 1 cup evaporated skimmed milk ⅓ cup minced green onions ¼ cup minced fresh parsley 2 tablespoons minced fresh cilantro 2 tablespoons lime juice Heat oil in a large Dutch oven over medium heat. minced 12 . Add onion. chopped 2 cloves garlic. Add shrimp. (1 can) 1 ½ lbs.

Yield: 2 servings (serving size: 1-1/2 cups). Discard bay leaf. and top each casserole with 3 tablespoons breadcrumb mixture. and cook. stirring occasionally. and place over medium heat until hot. CHICAGO SINFUL CHILI 1 servings Source: Whole Tomato Greats 1 ½ lbs. ground beef 1 large yellow onion 1 large green pepper 2 large cans whole tomatoes 2 cans dark red kidney beans. and garlic. Coat a large nonstick skillet with cooking spray. stir well. parsley. Add carrot and next 4 ingredients. (soup can size) 3 teaspoons grocery store chili powder 3 teaspoons real chili powder 2 teaspoons cumin 1 teaspoon ground ginger 1 teaspoon ground cardamom ⅓ cup white or red wine Brown ground beef. Add beans and next 5 ingredients. Divide the lamb mixture between 2 (2-cup) individual casserole dishes coated with cooking spray. and cook. 3 minutes or until browned. Add diced onion and green pepper and cook until soft. stirring occasionally. Bring to a boil over medium-high heat. and set aside. Bake at 350℉ for 15 minutes.Chapter 1: A-M Trim fat from lamb. Combine breadcrumbs. Add lamb. cover and cook 5 minutes. uncovered. and set aside. uncovered. cut lamb into 3/4-inch cubes. Put both cans of whole tomatoes into crock pot and crush with 13 . 8 minutes.

Serve over cooked elbow noodles. Add all seasonings and wine. sliced fresh mushrooms 3 cloves garlic. crushed ½ teaspoon oregano ½ teaspoon rosemary ½ teaspoon basil 1 28 oz can whole tomatoes. Brown chicken in butter mixture over Medium-High heat. Place marinade and butter in a lg. undrained salt and pepper. Pour tomato mixture over chicken. Saute onion and next 5 ingredients in reserved butter mixture in lg. skillet. linguine Drain artichoke hearts. Add cooked meat/onion/green peppers. CHICKEN AND ARTICHOKE CACCIATORE 8 servings Source: Whole Tomato Greats 2 6 oz jars marinated artichoke hearts. chicken pieces 1 cup flour 1 large onion. undrained 1 tablespoon butter 4 lbs. Cover and 14 . Add both cans of kidney beans. Cover and bake at 350℉. salt and pepper to taste. Cook over Low heat for 10 minutes. Remove cover and pour Madeira over chicken. skillet until vegetables are tender. rinsed.Whole Tomato Greats hands. tomatoes. reserving marinade. for 50 minutes. Stir in reserved artichokes. reserving butter mixture in skillet. to crock pot. chopped ½ lb. stirring occasionally. Dredge chicken in flour. to taste ½ cup madeira wine 1 lb. Transfer chicken to 13x9" baking dish. Cook on high all day. Set artichokes aside.

CHICKEN BAKED IN THE YUCATAN STYLE 8 servings Source: Whole Tomato Greats 8 cloves garlic ½ cup water ½ cup orange juice 2 tablespoons ground annatto seeds. turning bag occasionally. Heat chicken broth in a large nonstick skillet over medium-high heat. and seal. (optional) Drop the garlic through food chute with food processor on. Cook linguine according to pkg. and process until blended. and process until minced. (1 can) undrained 8 large Swiss chard leaves or banana leaves cilantro sprigs. Combine garlic mixture and chicken in a large zip-top heavy-duty plastic bag. Remove chicken from bag. directions. set both aside. 15 . Add water and the next 8 ingredients (water through pepper). reserving 1 cup marinade. Serve cacciatore over linguine. (4 ounce) ¼ cup low-salt chicken broth 2 cups sliced onion 14 ½ ounces whole tomatoes.Chapter 1: A-M bake in additional 10 minutes. (optional) 2 tablespoons lemon juice 1 ½ teaspoons salt 1 teaspoon dried oregano 1 teaspoon ground cumin ½ teaspoon ground allspice ¼ teaspoon pepper 8 boneless skinless chicken breast halves. Marinate in refrigerator 8 hours. Drain well.

bring to a boil. boneless skinless chicken breasts 1 ½ cups chopped onion 4 cloves garlic. Add 1/4 cup reserved marinade and tomatoes. cook for 3 minutes or until tender.Whole Tomato Greats Add onion. minced ½ cup beer ½ teaspoon ground red pepper 28 ounces whole tomatoes drained and chopped ½ cup thinly sliced green onions 2 ¼ ounces olives drained and sliced 2 cans chopped green chiles. CHICKEN ENCHILADA CASSEROLE 8 servings Source: Whole Tomato Greats Cooking spray 1 ¼ lbs. Drain and rinse under cold water. uncover and bake for an additional 10 minutes. Fold in the edges of leaves. Cover and bake at 350℉ for 50 minutes.5-ounce) drained 5 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground coriander 2 cups 1% low-fat milk 2 large egg whites. Yield: 8 servings (serving size: 1 chicken roll). place the chicken rolls in a 13 x 9-inch baking dish. Place 1 chicken breast half in center of each Swiss chard leaf. Remove tomato mixture from heat. and roll up. cook 30 seconds. (4. and top with 1/4 cup of tomato mixture. and set aside. Pour remaining 3/4 cup of marinade over the chicken rolls. lightly beaten or 6 tablespoons egg substitute 16 . and cook for 5 minutes or until reduced to 2 cups. Drop Swiss chard leaves into a large saucepan of boiling water. drain well.

Combine flour. and coriander in a medium saucepan. Add shredded chicken. set aside. stirring with a whisk until blended. (6-inch) cut in half ½ cup fat-free sour cream ½ cup salsa Preheat oven to 350 degrees. cook 10 minutes or until most of liquid evaporates. cumin. Bake. Gradually add hot milk mixture to egg whites. place over medium heat until hot. cook 7 minutes or until thick. (3 ounces) 6 corn tortillas. and tomatoes. bake an additional 5 minutes. remaining olives.Chapter 1: A-M ¾ cup shredded sharp cheddar cheese. saute 5 minutes or until tender. toss well. Stir remaining green onions. Arrange 4 tortilla halves over sauce. Set aside. Repeat layers twice. and reserved olives. Place over medium heat. Let stand 10 minutes before serving. Remove chicken from skillet. Sprinkle with remaining 1/2 cup cheese mixture. (3 ounces) ¾ cup shredded Monterey Jack cheese. salt. top with 2 cups chicken mixture. set aside. and chiles into chicken mixture. stirring constantly with whisk. Remove from heat. Set aside. reserved green onions. Place cheeses in a bowl. place over medium heat. cook 6 minutes on each side or until done. 1/2 cup white sauce. Shred chicken with 2 forks. Set remaining 1/2 cup cheese mixture aside. Spread 1/2 cup white sauce in bottom of a 2-1/2-quart round casserole or souffle dish coated with cooking spray. beer. stirring constantly. ending with sauce. Recoat skillet with cooking spray. let cool. red pepper. Gradually add milk. 17 . and 1/2 cup cheese mixture. uncovered. Add onion and garlic. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. at 350 degrees for 40 minutes or until hot. Coat a large nonstick skillet with cooking spray. Add chicken.

CHICKEN MOLE ENCHILADAS 6 servings Source: Whole Tomato Greats 2 dried ancho chiles. then bake for 1 hour or until thoroughly heated. (¾ ounces) 2 dried pasilla chiles. cover and chill in the refrigerator overnight. then bake at 350 degrees for 1 hour or until bubbly. 1 tablespoon sour cream. Or freeze casserole. (1-1/2 ounces) sliced onions shredded lettuce and sliced radishes 18 . (¾ ounces) 3 dried mulato chiles. You can assemble the casserole ahead of time. (6-inch) 3 cups shredded cooked chicken breast. chopped 12 corn tortillas. (6-inch) ¾ cups low-salt chicken broth 14 ½ ounces no-salt-added whole tomatoes. crushed ¼ teaspoon ground cinnamon ¼ teaspoon ground cumin ⅛ teaspoon ground cloves 1 corn tortilla. thaw in refrigerator 24 hours. (1 can) drained and chopped ½ teaspoon salt ½ ounce semisweet chocolate.Whole Tomato Greats Serving Ideas : Serve with sour cream and salsa. Yield: 8 servings (serving size: 1 wedge. (about 1-1/ boned 6 tablespoons shredded Monterey jack cheese. (½ ounce) 2 cups water 2 tablespoons slivered almonds 2 tablespoons unsalted pumpkinseed kernels 1 tablespoon sesame seeds vegetable cooking spray ½ cup chopped onion 2 cloves garlic. and 1 tablespoon salsa).

Set mole aside.Chapter 1: A-M Remove stems and seeds from chiles. Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Pour mixture into a medium nonstick skillet. and bring to a boil. Cook for 5 minutes or until lightly browned. Set aside. Add tortilla pieces. shaking skillet frequently. pumpkinseed kernels. and cook for 1 minute. bake at 350℉ for 10 minutes or until softened. shredded lettuce. To serve. Add onion and garlic. cumin. Yield: 6 servings. Add salt and chocolate. and place over medium heat. and sprinkle 19 . and cloves. spoon 1/4 cup mole over each serving. Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil. Add chiles. arrange 2 enchiladas on each of 6 serving plates. Add sesame seeds to skillet. Author Note: Top with sliced onions. Cover and bake at 350℉ for 20 minutes. Remove from skillet. remove from heat. and sesame seeds in a food processor. if desired. onion mixture. Combine chiles and water in a medium saucepan. Place filled tortillas in a 13 x 9-inch baking dish. and process until finely ground. Place almonds. Add cinnamon. chicken broth. Cover and let stand 1 hour. and rollup. and process until smooth. Coat a medium nonstick skillet with cooking spray. and cook over low heat 5 minutes or until chocolate melts. stirring frequently. and set aside. Drain and set aside. cook 2 minutes or until lightly browned. and process until finely ground. and tomatoes. Spread 1 tablespoon mole over each tortilla. and sliced radishes. and saut? 5 minutes or until tender. top each with 1/4 cup shredded chicken. Remove from skillet. stirring constantly. shaking skillet frequently. and set aside. and place over medium heat until hot.

and place over medium-high heat until margarine melts. garlic powder. using a meat mallet or rolling pin. LEEKS. minced 1 cup low-salt chicken broth ½ teaspoon dried basil ⅛ teaspoon salt 14 ½ ounces no-salt-added whole tomatoes. AND TOMATOES 4 servings Source: Whole Tomato Greats 4 boneless skinless chicken breast halves ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon paprika ¼ teaspoon ground red pepper ¼ teaspoon black pepper ⅛ teaspoon ground cumin vegetable cooking spray 2 teaspoons margarine 3 cups sliced leeks. Coat a large nonstick skillet with cooking spray. Add leeks and garlic to skillet. 20 . and next 4 ingredients. Add chicken broth and next 3 ingredients. CHICKEN WITH LINGUINE. Add the chicken. add margarine. uncooked Place each chicken piece between 2 sheets of heavy-duty plastic wrap. (1 can) undrained and chopped 4 ounces linguine. sprinkle over both sides of chicken. Remove from skillet. and cook 1-1/2 minutes on each side or until lightly browned.Whole Tomato Greats with 1 tablespoon cheese. Combine 1/4 teaspoon of salt. (3 medium) 3 cloves garlic. cook over medium-high heat 3 minutes or until tender. and flatten to 1/4-inch thickness. set aside. and set aside.

MUSHROOM. Cover and cook over medium-low heat 15 minutes or until pasta is tender. (about 6). cut into thin slices 1 lb. Add the carrots and cook for about 3 more minutes. Continue cooking and stirring until the flour has completely absorbed the butter. slowly add a small amount of the chicken broth. cut bite-size pieces 10 cherry tomatoes 1 small bunch scallions -. Reduce the heat to maintain a simmer. it is safe to add the remaining chicken broth. melt the butter over medium heat. Increase the heat to medium-high. Break linguine into 2-inch pieces. Also add the thyme and pepper. stir in the barley. until slightly thickened. 21 . coarsely chopped In a large saucepan. stirring. and cook for 3 minutes. boneless skinless chicken breasts. Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables). AND BARLEY STEW 4 servings Source: Whole Tomato Greats 2 tablespoons butter 3 tablespoons all-purpose flour 3 cups chicken broth ¾ teaspoons dried thyme ¼ teaspoon freshly-ground black pepper ½ cup quick-cooking barley 2 large carrots.Chapter 1: A-M bring to a boil. Stir in the flour. When there are no lumps of flour left. add linguine and chicken to skillet. and stir to combine with butter and flour. CHICKEN. Bring to a boil and cook.

cover.undrained Broken up. Reduce the heat to medium-low. CHILI ( ITALIAN STYLE ) 1 servings Source: Whole Tomato Greats 1 lb. Refrigerate leftovers. drained ⅓ cup Pepperoni. Stir in the scallions and serve hot. breaking up the tomatoes with a spoon. Ground beef.Whole Tomato Greats Add the mushrooms. bring to a boil. chicken. Reduce heat. 22 . Return the stew to a boil over medium-high heat. and simmer until the chicken is cooked through. granulated OR 3 Bouillon cubes 1 tablespoon Chili powder 2 teaspoons Sugar In large kettle or Dutch oven. about 5 minutes. pour off fat. sliced (2 oz) 1 tablespoon Beef bouillon. Add remaining ingredients. simmer uncovered 30 min.. brown meat with onion. 1 cn Sliced mushrooms. Garnish as desired. chopped 1 26 oz jar pasta sauce 1 ½ cups Water 1 cn Whole tomatoes. lean ¾ cups Onion. and whole tomatoes. stirring occasionally. This recipe yields 4 servings.

23 . broth water and dry spices in a bowl. Drain and add to tomato sauce and simmer 30 minutes. finely chopped Tabasco Sauce 4 pounds tri-tip or bottom sirloin. Adjust seasoning with salt and add Tabasco if hotter chilli is desired. trimmed and cut in 4 inch cubes. pressed Salt to taste 3 tablespoons Ground cumin 2 tablespoons Flour 1 tablespoon Garlic powder 1 teaspoon Ground Mexican oregano 1 cn (14 1/2 oz. Meanwhile. Simmer for 1 1/2 hours or until meat is tender. In a large skillet. Clean tomatoes of seeds and put through sieve or chop finely. Cooking time . Combine all dry ingredients in a small container. Combine tomatoes.) chicken broth 4 cups Water 1 Pod garlic. cook meat until no longer pink. drain off juices and add to chilli pot.Chapter 1: A-M CHILI ( MOUNTAIN EXPRESS ) 999 servings Source: Whole Tomato Greats 4 tablespoons Gebhardt chili powder 4 tablespoons California chile powder 3 tablespoons Mild New Mexico chile powder 2 tablespoons HOT New Mexico chile powder 1 tablespoon Pasilla chile powder 1 cn (14 1/2 oz.) Hunt's Whole Tomatoes 2 md Onions. Put into a chilli pot and simmer. in a skillet. mix well. saute onions and garlic in a little water over low heat for 30 minutes.3 hours or longer (start to finish).

drained (4 oz) 1 cup Shredded Cheddar cheese (4 oz) Sour cream Corn chips Prepare CREAMETTES Elbow Macaroni according to package directions. Makes 6-8 servings. minced 2 tablespoons chili powder 1 teaspoon canned chipotle chile in adobo sauce. simmer until cheese melts. undrained. sprinkle cheese over top. drain. mix well. * see note minced and drained ¼ teaspoon pepper ⅛ teaspoon salt 30 ounces canned black beans. combine chili. Stir in cooked macaroni. Serve with sour cream and corn chips. optional 24 . about 5 minutes. chopped (16 oz) 1 cn Diced green chilies or jalapeno peppers. In large skillet. drained 29 ounces no-salt-added whole tomatoes undrained and chopped 4 ½ ounces green chiles. CHIPOTLE-BLACK BEAN CHILI 4 servings Source: Whole Tomato Greats 1 teaspoon olive oil 1 cup finely chopped onion 6 cloves garlic. tomatoes with juice and green chilies. drained and chopped Cilantro sprigs.Whole Tomato Greats CHILI MAC 'N CHEDDAR 8 servings Source: Whole Tomato Greats 1 package CREAMETTES Elbow Macaroni (7 oz) 2 cn Chili with beans (15 oz) 1 cn Whole tomatoes. Cover. Refrigerate leftovers. Simmer 10 minutes.

bring to a boil.Chapter 1: A-M Heat oil in a large saucepan over medium-high heat. Add chili powder and next 6 ingredients (chili powder through green chiles). (2 cans) undrained and chopped 10 ½ ounces low-sodium chicken broth. (3/4 cup) halved lengthwise and sliced 1 clove garlic. saute 3 minutes or until tender. and simmer 15 minutes. Substitute 1/4 teaspoon ground pepper for the chipotle. (1 can) 1 medium zucchini. (2 cups) halved lengthwise and sliced ¼ teaspoon salt ¼ teaspoon pepper 15 ½ ounces cannellini beans. if desired. and garnish with cilantro sprigs. 25 . CHUNKY MINESTRONE 10 servings Source: Whole Tomato Greats 2 teaspoons olive oil 1 ½ cups chopped onion 1 med carrot. uncooked 1 teaspoon dried Italian seasoning 2 ½ cups water 29 ounces no-salt-added whole tomatoes. To serve. ladle chili into individual bowls. They're usually found in the Mexican section of your supermarket. minced ½ cup long-grain rice. NOTES : Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. if desired. (1 package) thawed and drained 2/3 cup grated Parmesan cheese. Reduce heat. (1 can) drained 10 ounces frozen chopped spinach. Add onion and garlic.

uncooked ½ cup mozzarella cheese. Add onion. Add rice and next 4 ingredients. Cover. small carrots. and simmer 20 minutes. and sprinkle with cheese. CHUNKY VEGETABLE SOUP 8 servings Source: Whole Tomato Greats Vegetable cooking spray 2 teaspoons vegetable oil 1 cup chopped onion 2 cloves garlic. carrot. cut into 1" cubes ½ lb. shredded 26 . red potatoes. part skim milk. drained or other white beans 14 ½ ounces whole tomatoes undrained and chopped 10 ounces frozen large lima beans ½ cup orzo. cook an additional 5 minutes.Whole Tomato Greats Heat oil in a large Dutch oven over medium-high heat. Yield: 10-1/2 cups (serving size: 1-1/2 cups soup and 1-1/2 tablespoons cheese). NOTES : Ladle into individual soup bowls. bring to a boil. Add zucchini and next 4 ingredients. reduce heat. cut into 1" pieces 15 ½ ounces canned cannellini beans. minced 7 cups water 1 tablespoon dried basil ¾ teaspoon salt ½ teaspoon dried marjoram ½ teaspoon pepper 1 lb. and garlic. sauté 3 minutes.

Add orzo. pepper 1 hard-cooked egg. saute 5 minutes or until tender. Repeat layers. Add onion and garlic. NOTES : Yielding 12 cups. and sprinkle with cheese. or freeze it for up to 3 months.Chapter 1: A-M Coat a large Dutch oven with cooking spray. diced lettuce cups Place half of crackers in shallow salad bowl. Add water and next 9 ingredients (water through lima beans). ladle soup into individual bowls. reduce heat. Cover. this soup goes a long way. over medium heat an additional 10 minutes. and place over medium-high heat until hot. chopped ⅓ cup mayonnaise salt. cut up ⅓ cup dill pickles. With our freezing instructions. you can reheat it for future meals. cook. broken into quarters 1 1 lb can whole tomatoes. Yield: 8 servings (serving size: 1-1/2 cups soup and 1 tablespoon cheese). add oil. bring to a boil. Refrigerate remaining soup in an airtight container for up to 1 week. Top with half of tomatoes with their juice and sprinkle with half of pickles. CRACKER TOMATO SALAD 6 servings Source: Whole Tomato Greats 16 saltine crackers. and simmer 20 minutes. uncovered. 27 . To serve. Spread with half of mayonnaise and season to taste with salt and pepper.

(hint: you can shortened time by covering beans with 6-8 cup water and covering with vented saran wrap . drain. assorted dried beans Soak beans overnight.Whole Tomato Greats Sprinkle with egg and chill 2 hours.cook in microwave 10 minutes . rinse and drain again. Combine all ingredients in a crock pot and cook 3-4 hours on high or all day on low.let sit on counter 1 hour). Serve in lettuce cups. Simple and simply delicious! The flavor is enhanced by allowing the soup to sit refrigerated for 1-2 days. CROCKPOT BEAN SOUP 10 servings Source: Whole Tomato Greats 32 ounces whole tomatoes 1 large can college inn chicken b 2 cups water 1 cup white wine 1 ½ cups onions chopped 4 carrots sliced 3 celery stalks sliced ½ teaspoon garlic powder 1 teaspoon pepper 2 teaspoons paprika 2 teaspoons parsley 2 cups ham diced 1 lb. 28 .

Chopped 1 Green Pepper. Chopped 500 g Ground Emu Ham 31 ½ g Tasmanian Light Red Chili 31 ½ g Wooroorooks Chili 26 ½ g Mount Isa Dark Red Chili 140 g Oregano 1 tablespoon Cumin 3 tablespoons Brown Sugar 1 White Onion. chicken 112 ounces canned whole tomatoes 45 ounces canned baby lima beans 6 cups frozen baby lima beans 6 medium potatoes 2 large yellow onions 60 ounces canned cream corn 2 cups sugar 3 tablespoons salt 1 tablespoon black pepper 1 stick butter or margarine 1 ½ ounces Texas hot sauce 29 . Serve hot and enjoy. Chopped 1 Brown Onion. Chopped 500 g Gray Kangaroo Steak. Minced 740 Australian Beer 1 cn Whole Tomatoes #411 Combine all ingredients and simmer until ready to serve. Chopped 2 Celery Stalks. DOWN EAST BRUNSWICK STEW 1 servings Source: Whole Tomato Greats 7 lbs.Chapter 1: A-M DINKUM CHILI 8 servings Source: Whole Tomato Greats 500 g Wallaroo Bacon 2 tablespoons Vegetable Oil 1 kg Red Kangaroo Shank. Diced 2 Garlic Cloves.

Open cans of whole tomatoes and place in a second large pot. mashed limas. if necessary. drained 1 tablespoon Oil or bacon drippings 1 lg Sliced onion ½ md Chopped green pepper 1 Minced garlic clove ⅔ lbs. about 40 minutes. potatoes. Bring mixture to a boil. and Texas . Reduce heat and simmer until tender. butter or margarine. Add cream style corn. sugar. and onions. and cook for about 40 minutes.Whole Tomato Greats Wash and cut chicken. Continue cooking over low heat for an additional hour. Simmer mixture over low heat for about 3 1/2 hours. Stew meat cubed 16 ounces Can whole tomatoes 30 . Set mashed limas aside. reserving stock. When tomato liquid is sufficiently reduced. DYMAMITE CHILI WITH BEANS 4 servings Source: Whole Tomato Greats S. stirring almost constantly until done.Grabowski ½ cup Soaked pinto beans. While the liquid is cooking down. stirring frequently. bone the chicken and shred chicken meat. Place chicken in a large pot. Stir frequently. Put the canned baby limas into a mixing bowl and mash. add chicken. pepper. and bring to a boil. Open cans of baby lima beans and add liquid to the tomatoes. Boneless pork cut into ½ inch cubes ⅓ lb. salt. or until liquid is reduced by about a third. Crush tomatoes with your hands. Add six cups chicken stock to the tomatoes. reduce heat to medium. barely cover with water. Peel and finely dice the potatoes and onions. frozen baby limas. Remove chicken from pot and set aside to cool.

Stir in 31 . thinly sliced 1 cn Whole tomatoes (16. Combine flour. and garlic. 30 min. Add onion. Add wine and cook. large. Mix well. green pepper. ENGLISH BEEF POT PIE 4 servings Source: Whole Tomato Greats 2 lbs. Add beans and their liquid along with tomatoes and seasonings. cover and simmer 1 hour. salt and pepper. Saute until tender. Stir into vegetables in Dutch Oven. Heat oil in large skillet over med-high heat. about 1 hour.Chapter 1: A-M 2 tablespoons Chili powder 1 Diced Jalapeno pepper OR Serrano pepper 1 teaspoon Dried Mexican oregano 2 teaspoons Cumin ⅓ cup Dry red wine Salt to taste Fresh ground pepper to taste 2 tablespoons Tortilla flour mixed in Water to form a paste Combine water and beans in medium saucepan and bring to boil over medium high heat. Season with salt and pepper. pared & sliced 3 Poetatoes. Add pork and beef to same skillet. Beef round steak* 3 tablespoons Flour 1 teaspoon Salt ¼ teaspoon Pepper 2 Carrots. Transfer to Dutch Oven and set aside. toss with steak to coat thoroughly. stir in some of the tortilla flour paste to thicken. Reduce heat and simmer until tender. peeled & sliced 1 Onion.oz) 1 *BISCUIT TOPPING** * cut into 1-inch cubes PLace steak cubes in crock-pot. uncovered. Brown well. If mixture is too liquid.

remove meat and vegetables from crock-pot and pour into shallow 2-1/2-quart baking dish. Preheat oven to 425℉. stirring occasionally. Add to Dutch oven 32 . until golden. Sprinkle shrimp with salt. peeled and deveined ¼ teaspoon salt 1 small fennel bulbs. drained and rinsed (19-oz) 2 tablespoons fresh parsley. Add milk all at one time.Whole Tomato Greats remaining ingredients except Biscuit Topping and mix thoroughly. stir well. shrimp. 4 servings (about 2-1/2 quarts. WHITE BEAN AND SHRIMP STEW 6 servings Source: Whole Tomato Greats 1 tablespoon plus 2 teaspoons olive oil 3 cloves garlic. roll out to cover baking dish. One hour before serving. 1/4 cup shortening. cut into slivers ¾ lbs. Cover and cook on LOW setting for 7 to 10 hours. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 3 teaspoons baking powder. (8-oz) clam juice ½ cup dry white wine ¼ cup water 1 can cannellini beans. cored and cut into 1/2-inch dice 1 small onion. chopped Heat 1 tablespoon oil in Dutch oven over medium heat. 1/4 cup milk. Increase heat to high. Mix dry ingredients. chopped ¾ teaspoons tarragon ¼ teaspoon ground pepper 1 can whole tomatoes. out on floured board. add garlic and cook. FENNEL. (14 or 16-oz) 1 bottle. Discard garlic. BISCUIT TOPPING: 2 cups flour. 1 teaspoon salt. Cut in shortening until mixture resembles coarse cornmeal.

Stir in rest of ingredients UP THROUGH PEPPER. Sprinkle with parsley. FESTIVE LASAGNA 1 servings Source: Whole Tomato Greats 9 lasagna noodles. stirring frequently. cook. Bring to boil. Add remaining 2 teaspoons oil to Dutch oven. Transfer shrimp to bowl. cut up (undrained) 1 12 oz can tomato paste 1 teaspoon sugar 1 teaspoon salt 1 ½ teaspoons basil leaves. cooked meat mixture--2 lbs. onion. and garlic. beaten ⅓ cup fresh parsley 4 cups mozzarella cheese. Stir in tomatoes.Chapter 1: A-M and cook. Add fennel. bulk Italian sausage 1 medium onion. clam juice. 5 minutes. crushed 1 teaspoon oregano ½ teaspoon marjoram ½ teaspoon red pepper ¼ teaspoon pepper --cheese mixture--30 ounces ricotta cheese 1 egg. chopped 2 cloves garlic minced 1 28 oz can whole tomatoes. until just opaque throughout. Bring to a boil. tarragon and pepper. reduce heat and 33 . stirring frequently. Stir in beans and shrimp. Author Note: Once the fennel is chopped and the shrimp are ready. onion. until vegetables are tender. this hearty one-pot seafood stew practically cooks itself. grated In a large pan. breaking up tomatoes with spoon. drain. wine and water. Cook until sausage is no longer pink. heat through. shredded 1 cup parmesan cheese. combine sausage. stirring occasionally.

Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. and parsley. Process the jars in a boiling water bath for 5 minutes. sterilized jars and attach the lids. Remove from the water and cool at room temperature. you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or 34 . In a medium bowl blend ricotta. undrained 2 fresh hot green chili pepper seeded and minced or 1/2 c chopped canned green chili peppers ½ cup finely chopped white or yellow onion 2 garlic cloves. bring all the ingredients to a simmer over medium-low heat.Whole Tomato Greats simmer 20 minutes. Layer as follows: sauce 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/3 Parmesan Bake one hour in a preheated 375℉ oven. egg. Spoon the salsa into hot. then cook for 5 minutes. minced 2 tablespoons lime juice In a medium saucepan. FIVE-ALARM SALSA 1 servings Source: Whole Tomato Greats 1 28 oz can whole tomatoes tomato puree. After opening.

until meat is almost tender. covered. Add carrots. and Garlic Powder Granules. Reduce heat and simmer. covered. about 1 hour. Tarragon. brown on all sides. remove with slotted spoon and repeat with remaining beef. Beef Soup Mix. Return meat to kettle. Worcestershire Sauce. Add tomatoes. cut into 1-inch cube 1 16 oz ca whole tomatoes and juice. about 5 minutes. drained In large kettle or Dutch oven heat oil until hot. about 20 minutes. Stir in beans and cook until beans are heated through. onions. FRENCH COUNTRY BEEF STEW 8 servings Source: Whole Tomato Greats 2 tablespoons vegetable oil 2 lbs. water. Serve hot. Makes about 2 pints. chopped 1 cup coarsely chopped onion 1 ½ cups water 3 tablespoons beef soup mix 1 tablespoon Worcestershire sauce ¾ teaspoons tarragon ½ teaspoon black pepper ½ teaspoon garlic powder granules 2 cups sliced carrots 3 15 oz cans great northern beans -ornavy beans. Bring to a boil.Chapter 1: A-M thawed corn kernels. Add half of the beef. 35 . Black Pepper. until carrots and meat are tender. Simmer. boneless beef shoulder or chuck.

take the meat from the bone.Whole Tomato Greats FRENCH MARKET SOUP 6 servings Source: Whole Tomato Greats 2 cups French market soup mix 2 qt water 1 ham hock 1 ¼ tablespoons salt ¼ tablespoon pepper 1 16 oz ca whole tomatoes. Remove ham hock from the soup. chopped ¼ cup lemon juice Sort and wash 2 cups of the bean mix. ham hock. The following morning: Drain the beans. coarsely chopped. place in a large heavy soup kettle. Simmer for another 30 minutes. Reduce the heat and simmer for 1 1/2 hours until beans are tender. Soak overnight. stirring occasionally. 36 . chop and return to the soup. and add 2 qt water. Cover with water that reaches 2 inches above the beans. Makes 2 1/2 quarts of soup. Cover and bring to a boil. salt and pepper. don't drain 1 ½ cups chopped onion 1 clove garlic. Add remaining ingredients. minced 1 chili pepper.

Repeat layers. (2 cups) Fresh oregano sprigs. ending with noodles. (1 can) undrained and chopped 14 ½ ounces Italian-style stewed tomatoes. 37 . reduce heat. divided 28 ounces whole tomatoes. and sauté 5 minutes. (optional) Cook meat in a large saucepan over medium heat until browned. Cover. ground round Vegetable cooking spray 1 cup chopped onion 3 cloves garlic. Return meat to pan. minced ¼ cup chopped fresh parsley. (1/2 cup) 15 ounces nonfat ricotta cheese. (12 noodles) 8 ounces shredded Italian provolone cheese. simmer 20 minutes. and next 3 ingredients in a bowl. Combine remaining 2 tablespoons parsley. cottage cheese. Arrange 4 noodles over tomato mixture. (1 can) undrained and chopped 8 ounces no-salt-added tomato sauce. Coat pan with cooking spray. and simmer 15 minutes. Remove from heat.Chapter 1: A-M HEARTY LASAGNA 9 servings Source: Whole Tomato Greats ¾ lbs. lightly beaten 6 cups cooked lasagna noodles. stirring to crumble. Add 2 tablespoons parsley and next 7 ingredients. top with half of cottage cheese mixture. Uncover. and set aside. Wipe pan with a paper towel. drain and set aside. (1 can) 6 ounces tomato paste. (1 can) 2 teaspoons dried oregano 1 teaspoon dried basil ¼ teaspoon pepper 2 cups nonfat cottage cheese 1 ounce finely grated fresh Parmesan cheese. stir well. 2-1/4 cups tomato mixture. (1 container) 1 egg white. and 2/3 cup provolone. bring to a boil. add the onion and garlic. Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Sprinkle with remaining provolone. Cover. (2 cups) fresh oregano sprigs. for 10 minutes. (1 can) 2 teaspoons dried oregano 1 teaspoon dried basil ¼ teaspoon pepper 2 cups nonfat cottage cheese 1 ounce finely grated fresh parmesan cheese. (1 can) 6 ounces tomato paste. (1/2 cup) 15 ounces nonfat ricotta cheese. (1 container) 1 egg white. Let stand 10 minutes before serving.Whole Tomato Greats Spread the remaining tomato mixture over noodles. drain and set aside. ground round vegetable cooking spray 1 cup chopped onion 3 cloves garlic. uncovered. Yield: 9 servings. minced ¼ cup chopped fresh parsley. (1 can) undrained and chopped 8 ounces no-salt-added tomato sauce. (optional) Cook meat in a large saucepan over medium heat until browned. bake. 38 . bake at 350 degrees for 1 hour. lightly beaten 12 cooked lasagna noodles 8 ounces shredded Italian provolone cheese. HEARTY LASAGNA 9 servings Source: Whole Tomato Greats ¾ lbs. divided 28 ounces whole tomatoes. Wipe pan with a paper towel. stirring to crumble. (1 can) undrained and chopped 14 ½ ounces italian-style stewed tomatoes.

Return meat to pan. bake at 350℉ for 1 hour. cottage cheese.Chapter 1: A-M Coat pan with cooking spray. bake. uncovered. cut into strips 2 cups Water 1 teaspoon Salt ½ teaspoon Sugar ⅛ teaspoon Black pepper 8 Eggs 3 ounces Monterey cheese cut into 8 slices 39 . thinly sliced 2 lbs. bring to a boil. Cover. Cover. Spread the remaining tomato mixture over noodles. Canned whole tomatoes 7 ounces Canned whole green chiles. top with half of cottage cheese mixture. Arrange 4 noodles over tomato mixture. simmer 20 minutes. for 10 minutes. ending with noodles. and simmer 15 minutes. add the onion and garlic. and saute 5 minutes. Combine remaining 2 tablespoons parsley. Yield: 9 servings. Sprinkle with remaining provolone. Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Remove from heat. Add 2 tablespoons parsley and next 7 ingredients. and next 3 ingredients in a bowl. Uncover. Repeat layers. stir well. and 2/3 cup provolone. HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATOCHILE SA 8 servings Source: Whole Tomato Greats ⅓ cup Oil 2 md Onions. Let stand 10 minutes before serving. and set aside. 2-1/4 cups tomato mixture. reduce heat.

Whole Tomato Greats Heat oil in large. Add onions and cook until tender but not browned. sliced ½ teaspoon Chili powder ⅛ teaspoon To 1/4 t red pepper sauce 1 cup Milk ⅔ cups Bisquick baking mix 2 Eggs 1 teaspoon Salt ½ teaspoon Pepper * Drained ** Frozen cut okra. Grease pie plate. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes. Add water. thawed and well drained *** Well drained. and cut up Heat oven to 400℉. 10 x 1-1/2 inches. frozen. deep skillet. 35 to 40 minutes. ** 1 cn (16-oz) whole tomatoes. Pour into plate. or until eggs are set and cheese is melted. Add tomatoes and chiles to onion and cook 5 minutes. salt. one at a time. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. 40 . Place tomatoes in blender or food processor and blend until chopped but not pureed. vegetables. * 1 package (10-oz) okra. Mix crabmeat. spread in pie plate. Cook 5 minutes. sugar and pepper and cook 5 minutes longer. ½ cup Green pepper. Bake until knife inserted between center and edge comes out clean. IMPOSSIBLE CREOLE PIE 4 servings Source: Whole Tomato Greats 1 (6-1/2 oz) crabmeat. chili powder and pepper sauce. onto small plate and slide into hot water mixture carefully so as not to break yolk. chopped ⅓ cup Green onions. Break each egg.

FAKE-BAKED ZITI 6 servings Source: Whole Tomato Greats 3 tablespoons extra-virgin olive oil 3 cloves garlic. optional) Coarse salt. scoop some of the juice from the top and mix in a couple teaspoons corn starch.(14 oz) = (San Marzano recommended. and add back to the beans and stir in. if San Marzanos are not available.chopped fine Put all ingredients in the crock and leave it (after you turn it on) for a 12 .or 2 cn Hunt's spicy brands 1 lb. KIDS' FAST. mix well.diced up or chunked 1 cn Diced green chilies-sml (hot. med.14 hour time period. Dark brown sugar 1 Clove garlic. finely chopped 1 can whole peeled tomatoes (28 oz) = (San Marzano recommended) 1 can crushed tomatoes . Stir every couple hours or so. if possible. add a teaspoon sugar to your sauce.acc'd to taste) 1 lb.large. When finished. Bacon pieces 2 Onions.32oz 2 cn Rotel Whole Tomatoes. to taste A handful fresh basil leaves.Chapter 1: A-M INFAMOUS BAKED BEANS 8 servings Source: Whole Tomato Greats 2 cn Pork and Beans. torn 41 .

Whisk in flour. Serve immediately with Spinach And Artichoke Salad and bread. melt butter in a small pot over medium heat. Pour the bechamel over the already coated pasta. to pass at table Put pasta water on to boil. ziti rigate with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly-ground black pepper. 42 . to taste A generous grating nutmeg 2 cups whole milk ½ cup shredded asiago cheese ½ cup shredded ParmigianoReggiano 1 cup sliced fresh mozzarella Crusty bread. In a medium sauce pot over medium heat. add basil and simmer over low heat 10 minutes more. Add crushed tomatoes and salt and simmer 10 minutes. Cover the top of the pasta with Asiago.Whole Tomato Greats 1 lb. 3 to 5 minutes. ground beef 1 can whole tomatoes. While pasta cooks. This recipe yields 6 servings. Add salt and pasta to boiling water and cook 6 minutes. Reduce 5 minutes. Parmesan and mozzarella. Chop whole tomatoes and add them to the pan. LASAGNA .1 6 servings Source: Whole Tomato Greats 1 ½ lbs. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly. saute garlic in extra-virgin olive oil. adding salt and pepper and nutmeg to flour. Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. leaving pasta a little chewy. then cook 1 minute. Add milk and bring sauce to a bubble.

seeded.] Stir together cottage cheese and one half of the Parmesan cheese. chopped 2 cloves garlic. to taste === CHICKEN AND CHORIZO FILLING === 1 tablespoon vegetable or olive oil 43 . (1 lb) 1 cup parmesan cheese 12 ounces mozzarella cheese 1 box lasagna noodles Cook meat and drain off fat. Shred the mozzarella cheese. chopped 1 medium onion. and the noodles. Add tomatoes (break up with a fork).) Let stand for 15 minutes before cutting. ending with the meat sauce. Bake at 350℉ for one hour (or 45 minutes if it has not been refrigerated. Sprinkle on the remaining Parmesan cheese. and oregano. [I sometimes let it simmer longer.Chapter 1: A-M (1 lb 12 oz) 1 can tomato paste. (12 oz) 1 teaspoon garlic salt 1 teaspoon basil leaves 1 ½ teaspoons oregano 2 cups cottage cheese. Simmer about 20 minutes. alternate layers of the meat mixture. In a 13" x 9" pan. basil. Cook lasagna noodles according to the directions on the box. chopped 2 cans black beans. MAKE YOUR OWN BURRITO BAR 4 servings Source: Whole Tomato Greats 12 burrito-size flour tortillas === BLACK BEAN FILLING === 1 tablespoon vegetable or olive oil 1 jalapeno. garlic salt. tomato paste. drained 2 tablespoons chopped cilantro 1 teaspoon ground cumin 1 teaspoon cayenne pepper sauce Coarse salt. shredded mozzarella cheese. cottage mixture.

to taste 2 cloves garlic. boneless chicken breast tenders. add oil and chicken. 2 to 3 minutes. red peppers and chorizo and saute 5 to 6 minutes. and the thick slices of onion.(to 4) 1 handful cilantro leaves Coarse salt. chorizo. chopped Green Onion Sour Cream. add 2 tablespoons oil. heat a skillet over high heat. jalapeno. garlic and onion for black beans. and diced === TOPPINGS === 2 cups Roasted Salsa. and cut across into 3 thick slices 3 sprigs fresh mint leaves . diced 1 teaspoon dark chili powder Coarse salt. juiced and zested 3 scallions. (optional) = (parsley can be substituted) Heat 2 nonstick skillets over medium high heat. For salsa. then reduce heat to low. pepper and onions to a food processor. In the second skillet. to taste === GREEN ONION SOUR CREAM === 2 cups sour cream 1 lime. Add blackened tomatoes. Reduce heat to low and simmer. Saute 2 or 3 minutes. peeled. seeded. In the first. add beans and seasonings and cayenne pepper sauce. Season salsa with coarse salt. Add garlic. (listed below) === ROASTED SALSA === 4 plum tomatoes 1 jalape“o pepper 1 small onion. casing removed. Season chicken with chili powder and salt and lightly brown the meat. chopped 1 romaine lettuce heart. sliced 2 tablespoons cilantro leaves. (listed below) 1 ½ cups grated Pepper Jack cheese 1 ½ cups shredded smoked white cheddar = (preferred brand Cabot) 4 scallions . 44 . Allow the tomatoes. chopped ½ lb. skin-side down.Whole Tomato Greats ¾ lbs. chopped 1 red bell pepper. Add whole tomatoes and a seeded jalapeno. pepper and onion to char on all sides. Pulse grind the salsa with mint and cilantro leaves.(to 6).

rosemary. Serve fillings out of the pans you cooked them in. 45 .Chapter 1: A-M Char and soften tortillas by holding them over hot burner 15 seconds on each side. Pile tortillas near stove and line up your toppings. crushed ½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepper 14 ½ ounces no-salt-added whole tomatoes. sauté 3 minutes. Add onion. cook. heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side. Serve with burritos. (1 can) undrained and chopped ¼ cup finely chopped fresh basil Heat oil in a medium saucepan over medium heat. Green Onion Sour Cream: Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. and garlic. If you do not have gas burners. stirring frequently. MARINARA SAUCE 7 servings Source: Whole Tomato Greats 1 tablespoon olive oil ¾ cup chopped onion 1 teaspoon dried whole rosemary. Add sugar and next 3 ingredients. over medium heat 10 minutes. crushed 4 cloves garlic. (Makes about 2 1/2 cups) This recipe yields 4 servings. uncovered.

It contains only 2 grams of fat per 1/4 cup. until onions are translucent. Serving Ideas : Serve with breadsticks. about 3 minutes. and cook until thick. about 30 minutes. NOTES : The calorie-and-fat problem is not so much with bread as it is with what you slather on it. Add tomatoes. 46 . salt.Whole Tomato Greats Remove from heat. Remove from heat.(28 oz ea). to taste 2 tablespoons chopped fresh basil Heat olive oil over medium heat in a medium saucepan. Reduce to simmer. stir in basil. try this classic tomato sauce. and cook 2 minutes more. Yield: 1-3/4 cups (serving size: 1/4 cup). MARINARA SAUCE 1 servings Source: Whole Tomato Greats 3 tablespoons extra-virgin olive oil 1 large onion. and cook. Add garlic. season with salt. stirring occasionally. a fraction of the 12 to 13 grams found in butter or olive oil. Bring to a boil. Stir in basil. strained and pur»ed 3 ounces tomato paste Coarse salt. Instead of butter or olive oil. tomato paste. and pepper. finely diced 1 tablespoon minced garlic 3 cans peeled whole tomatoes . Add onion.

Add all other ingredients except sour cream. optional pine nuts. 47 . optional Brown pasta n olive oil. Add sour cream and heat through. Cook until most liquid is absorbed. MARY PASTA 1 servings Source: Whole Tomato Greats 16 ounces angel hair pasta 2 red peppers olive oil 1 28 oz can whole tomatoes 1 onion 1 clove garlic chicken stock sour cream sun-dried tomatoes parmesan cheese.Chapter 1: A-M This recipe yields about 6 cups.

Simmer uncovered about 10 minutes or until beans are hot. Cover and simmer about 20 minutes. Stir in and break up tomatoes.Whole Tomato Greats Chapter 2 N-Z PASTA AND KIDNEY BEAN SOUP 4 servings Source: Whole Tomato Greats ½ cup chopped red onion 1 can whole tomatoes. until onion is tender. until rosamarina is tender. Makes 4 servings. 4 grams fat. stirring occasionally. (orzo) pasta -unc 1 tablespoon fresh oregano. chopped or ½ teaspoon dried oregano ⅛ teaspoon crushed red pepper 1 garlic clove. Cook onion in saucepan over medium heat about 10 minutes. 48 . undrained -4 cups chicken broth 1 cup rosamarina. Stir in beans. Stir in broth. Per serving: 275 calories. Sprinkle with cheese and parsley. chopped Low Fat Cooking Spray 3-quart nonstick saucepan with nonstick cooking spray. crushed 1 can red kidney beans -rinsed/dra 15 ounces (15 to 16) 2 tablespoons parmesan cheese fresh parsley. stirring frequently. rosam.

onion. beans. combine 4 cups water. minced 29 ounces no-salt-added whole tomatoes. Stir in macaroni. tomatoes. divided 1 cup onion. garlic. pepper. reduce heat. PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS 6 servings Source: Whole Tomato Greats 1 tablespoon olive oil 1 cup sliced green onions ¾ teaspoons dried whole oregano ¼ teaspoon salt ⅛ teaspoon crushed red pepper ⅛ teaspoon black pepper 1 clove garlic. thyme. undrained/crushed 1 9 oz pkg green beans. chopped 1 cup carrot. packed ½ teaspoon basil ½ teaspoon marjoram ½ teaspoon oregano ½ teaspoon thyme ½ teaspoon black pepper 3 cloves garlic. crushed 8 cans chicken broth 1 28 oz can whole tomatoes. chicken broth. marjoram. and tomato paste then bring to a boil. basil. Add remaining 2 cups water. brown sugar.Chapter 2: N-Z PASTA VEGETABLE SOUP 10 servings Source: Whole Tomato Greats 6 cups water. Cover. bring to a boil. sliced 1 tablespoon brown sugar. top with Parmesan cheese. Ladle into soup bowls. carrot. frozen 1 6 oz can tomato paste 1 cup macaroni. sliced 1 cup celery. oregano. and cook an additional 8 minutes. 49 . and simmer 45 minutes. uncooked 1 cup parmesan cheese In a large sauce pan. celery.

(1 can) drained 4 cups hot cooked radiatore (short. Add beans. and artichoke hearts in a large bowl. cover and simmer 10 minutes. You could substitute 1 16-ounce can tomatoes. and toss well. chopped 2 ounces chopped fresh basil. chopped and drained. PEPPERS AND PASTA 4 servings Source: Whole Tomato Greats 2 tablespoons olive oil 2 red bell peppers. cover and simmer an additional 5 minutes. 50 . fat. half the basil. onion. pasta. tomatoes. garlic. hot cooked pasta. divided in half 1 ounce chopped fresh rosemary 1 ounce chopped fresh thyme 1 lb. penne. core 4 whole tomatoes. Yield: 6 servings (serving size: 1-1/2 cups). and saute 6 minutes. Add oregano and next 5 ingredients. cooked ½ cup grated parmesan cheese Dice or thinly slice the bell peppers. rippled pasta) cooked without salt or fat 14 ounces artichoke hearts. chopped 1 onion.Whole Tomato Greats (2 cans) undrained and chopped 15 ounces black beans. and thyme. Cook until the vegetables are tender. (1 can) drained and quartered Heat oil in a large nonstick skillet over medium heat. heat the oil and saute the peppers. the rosemary. Combine bean mixture. core 2 yellow bell peppers. Add green onions. chopped 2 ½ cloves garlic. In a large saute pan.

Chapter 2: N-Z Pour this mixture over the pasta and toss to combine well. chopped fine 51 . stirring just until moistened. 3 to 5 minutes or until hush puppies are golden brown. chopped ¼ cup chopped green pepper ¼ teaspoon pepper ¼ teaspoon crushed red pepper ⅛ teaspoon garlic powder 1 pn baking powder 1 egg. make a well in center of mixture. Yield: about 1-1/2 dozen. fry only a few at a time. Combine egg and beer. PEPPY HUSH PUPPIES 1 servings Source: Whole Tomato Greats 1 ¼ cups commercial hush puppy mix 1 can whole tomatoes. PICANTE SAUCE 8 servings Source: Whole Tomato Greats 28 ounces Can Whole Tomatoes 1 Medium onion. Drop batter by tablespoonfuls into deep hot oil (375 degrees). beaten ⅓ cup beer vegetable oil Combine first 8 ingredients. turning once. chopped fine 4 Jalapeno peppers. Drain on paper towels. Sprinkle the finished dish with the remaining basil and Parmesan cheese. (7 1/2 oz) drained and chopped 1 sm onion. add to dry ingredients.

minced 2 tablespoons olive oil 2 whole tomatoes. to taste 1 dash cayenne pepper 6 whole eggs. 52 . Bring to boil. chopped 1 tablespoon fresh parsley. PIPERADE 4 servings Source: Whole Tomato Greats 1 whole yellow onion. Number of peppers be varied to increase flavorful "heat". seeded and chopped ¼ cup black olives. Add tomatoes. and garlic in olive oil for 10 minutes. slightly beaten Saute onion. Lower heat and simmer uncovered 15 minutes. parsley. Chop tomatoes while cooking. Add eggs and cook. stirring constantly until eggs are set. olives. peeled. salt and pepper. Simmer until reduced to a soft mush. peppers. Serve chilled with Doritos or similar tortilla chips.Whole Tomato Greats 2 tablespoons Apple cider vinegar 1 teaspoon Garlic powder ½ teaspoon Salt Combine all ingredients in saucepan. chopped salt. to taste black pepper. stirring occasionally with a fork. chopped 2 whole green peppers. sliced 1 clove garlic. basil. sliced 1 teaspoon fresh basil.

about 5 minutes. Cover and cook until mussels pop open. chopped 1 tablespoon crushed red pepper flakes ⅓ cup chopped parsley 1 cup dry white wine 2 cups clam juice 2 cups tomato puree 2 cups whole peeled tomatoes 2 Roma tomatoes. Bring to boil. (Discard any mussels that do not open. oregano and dried basil. Cover. chopped 1 small onion. salt and pepper to taste. Turn heat to medium-high and add mussels. 3 to 5 minutes. onion. Add wine. whole tomatoes. clam juice.Chapter 2: N-Z Serving Ideas : Serve on buttered toast or thin slices of fried ham. tomato puree. reduce heat and simmer 5 minutes. Cook over medium heat until vegetables are soft. pepper ¼ teaspoon dried oregano leaves ¼ teaspoon dried crushed basil leaves 32 large black mussels 12 fresh basil leaves. PISMO BEACH STEAMED MUSSELS 8 servings Source: Whole Tomato Greats ¼ cup olive oil 4 cloves garlic. Roma tomatoes. 53 . garlic. Pile mussels into 8 soup bowls with some of broth. green pepper.) Top with fresh basil leaves just before serving. sliced Salt. chopped Combine oil. red pepper flakes and parsley in 8-quart pot. minced 1 small green bell pepper.

halved 2 tablespoons olive oil ½ cup dry white wine 2 large garlic cloves. until chicken is cooked through. halved sliced 1/4 in. washed and drained 2 cups chicken broth 1 28 oz can whole tomatoes. 54 . tomatoes. Transfer chicken to a platter. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender.Whole Tomato Greats PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO 6 servings Source: Whole Tomato Greats 3 whole boneless chicken with skin. about 10 minutes. crosswise. turning chicken once. transferring with tongs as browned to a large plate. rosemary. zest and chicken with any juices accumulated on plate and simmer. scraping up browned bits until almost evaporated. about 15 minutes. (28 to 32) and chopped 1 teaspoon freshly grated orange zest 1 cup drained nicoise or kalamata ***ROSEMARY ORZO*** pound orzo -. (about 2 ½ lbs. minced 4 leeks. Drain orzo well. Add garlic. covered. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches.(rice-shaped pasta) tablespoons olive oil tablespoon finely chopped rosemary Pat chicken dry with paper towels and season with salt and pepper. leeks. broth. Add olives to tomato mixture and boil sauce until thickened slightly. Add wine to casserole and boil. Season sauce with salt and pepper and serve with chicken and rosemary orzo. and in a large bowl toss with oil. and salt and pepper. white part.

undrained 29 ounces no-salt-added whole tomatoes.Chapter 2: N-Z QUICK BEAN SOUP 13 servings Source: Whole Tomato Greats ¾ lbs.other tubular 2 large swiss chard leaves. (2 cans) undrained and chopped 15 ounces garbanzo beans (1 can). (red or green) 1 tablespoon olive oil 6 italian-style sausages. or as desired ½ teaspoon ground black pepper 55 . tightly packed chopped fresh kale. =or=. Cover. bring to a boil. undrained 13 ¾ ounces no-salt-added chicken broth. Yield: 13 servings (serving size: 1 cup). -=or=1 teaspoon . (1 can) Combine all ingredients in a large Dutch oven. -=or=28 oz-can whole peeled tomatoes ½ lb. reduce heat.dried oregano leaves ½ teaspoon salt. RED BEANS WITH PASTA SAUSAGE AND TOMATOES 4 servings Source: Whole Tomato Greats ¾ cups dry red beans 12 ripe plum tomatoes. each cut in 2-or-3 p 1 tablespoon minced garlic ½ cup white wine 1 tablespoon fresh oregano leaves. (6 cups) 1 cup chopped onion 1 teaspoon garlic powder 1 teaspoon onion powder 48 ounces red kidney beans (3 cans). and simmer 1 hour. rigatoni.

If using canned whole tomatoes. cut them in half and squeeze out seeds. Remove from water. Add water to keep the beans just covered as necessary. Pour off the fat. If the casserole appears dry. remove from heat.Whole Tomato Greats PLACE BEANS IN A POT with enough water to barely cover. SAUSAGE & TOMATOES 4 servings Source: Whole Tomato Greats ¾ cups dry red beans 12 ripe plum tomatoes. another minute. add the garlic and cook. Lay the chard leaves on a work surface and cut out the center stem. chard stems. cut them in half crosswise and squeeze out the seeds. stirring. PASTA. Add the tomatoes. Serve piping hot from the oven and offer grated cheese. beans and pasta. Drain and mix with the beans. (red or green) 56 . PREHEAT OVEN TO 350℉. Replace in the oven for 5 minutes. cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute. RED BEANS. When it's time to get dinner on the table. add chopped chard to the casserole. peel the tomatoes. =or=. Cut each tomato half in quarters and set aside. Combine oil and sausages in a Dutch oven. Set aside. cover the pot and cook over low heat until beans are barely soft.other tubular 2 large swiss chard leaves. When beans are done. drain and set aside. Roughly chop the leaves and thinly slice the stems. oregano. Cook pasta until barely soft according to the manufacturer's directions. -=or=28 oz-can whole peeled tomatoes ½ lb. Meanwhile. place over medium heat and cook 3 minutes. salt and pepper. Cover and place in the oven for 20 minutes. about 2 hours. or until skins crack. wine. rigatoni. add up to 1 cup water.

drain and set aside.Chapter 2: N-Z 1 tablespoon olive oil 6 italian-style sausages. cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute.dried oregano leaves ½ teaspoon salt. add the garlic and cook. Replace in the oven for 5 minutes. When beans are done. If using canned whole tomatoes. If the casserole appears dry. Pour off the fat. or as desired ½ teaspoon ground black pepper PLACE BEANS IN A POT with enough water to barely cover. or until skins crack. Remove from water. cut them in half and squeeze out seeds. cut them in half crosswise and squeeze out the seeds. each cut in 2-or-3 p 1 tablespoon minced garlic ½ cup white wine 1 tablespoon fresh oregano leaves. 57 . wine. -=or=1 teaspoon . add chopped chard to the casserole. add up to 1 cup water. chard stems. cover the pot and cook over low heat until beans are barely soft. Cook pasta until barely soft according to the manufacturer's directions. Add the tomatoes. Lay the chard leaves on a work surface and cut out the center stem. When it's time to get dinner on the table. Set aside. Add water to keep the beans just covered as necessary. peel the tomatoes. place over medium heat and cook 3 minutes. remove from heat. PREHEAT OVEN TO 350℉. Combine oil and sausages in a Dutch oven. Roughly chop the leaves and thinly slice the stems. Cut each tomato half in quarters and set aside. salt and pepper. about 2 hours. beans and pasta. Serve piping hot from the oven and offer grated cheese. another minute. oregano. Meanwhile. Cover and place in the oven for 20 minutes. Drain and mix with the beans. stirring.

Store in canning jars or freeze. so liquid evaporates and gets very syrupy (depends on how watery the tomatoes were). then continue to simmer over low heat for another hour. Combine all ingredients. minced 1 tablespoon Mustard seed 2 cups Sugar ⅛ teaspoon Cayenne pepper ¼ cup Raisins Preparation Time: 2:00 Drain and chop the tomatoes.Whole Tomato Greats RUBY TOMATO CHUTNEY 20 servings Source: Whole Tomato Greats 2 cn Whole tomatoes. fresh. to taste 1 package green onions 1 teaspoon garlic powder 1 green chile. res 1 ½ cups Cider vinegar 1 lg Onion. SALSA DE LINDA 15 servings Source: Whole Tomato Greats 2 16 oz cans whole tomatoes 1 teaspoon sugar 1 7 oz can green chiles. chopped 1 ½ tablespoons Ginger. drained. slivered 5 Cl Garlic. with 1 cup of the tomato juice in a heavy saucepan or crockpot. the tomatoes will get translucent and "ruby" colored. chopped salt and pepper. Stir. chopped fine 1 teaspoon oregano 58 . Simmer covered for 1/2 hour. As the chutney gets done. reserving the liquid.

chopped 3 Cloves garlic. fresh. Filo Butter. Pulse just enough to make a coarse sauce. minced 1 teaspoon cayenne pepper 1 tomato. minced 1 cn Whole tomatoes (16-oz) 1 cn Kidney beans (16-oz) 1 tablespoon Chili powder ½ teaspoon Cayenne pepper (or less) 1 teaspoon Ground cumin 2 teaspoons Salt ½ teaspoon Paprika 1 Bay leaf. Coarsely chop the onions. SANTA FE CHILI APPETIZERS 35 servings Source: Whole Tomato Greats --THE ART OF FILO --Use Triangle (see shapes) 1 lb. Empty blender container into a large serving bowl. Lean ground beef 2 Onions. Salt and pepper to taste.Chapter 2: N-Z 1 jalapeno pepper. diced 1 teaspoon cumin 1 tablespoon vinegar tortilla chips. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish. Add remainder of ingredients. Stir to mix well. chopped 1 Bell pepper. broken in half ½ cup Parmesan cheese freshly grated 59 . and peppers and add to the bowl along with the canned chilies. melted for brushing filo -FILLING--1 lb. fresh. tomatoes (canned and fresh). crispy Put 1 can of tomatoes in a blender. this is the base of the salsa.

Add the remainder of the ingredients. Let cool a few minutes before serving. add the Parmesan cheese. bay scallops 2 tablespoons sherry Combine first 3 ingredients in a large saucepan. about 20 minutes. Follow the folding instructinos for the triangle. and mix well. except the Parmesan cheese. Add the onions. Wipe pan with a paper towel. stirring occasionally. cook over medium heat 10 minutes.Whole Tomato Greats TO ASSEMBLE ~~~~~~~~~~~ In a heavy skillet. drain thoroughly and add to the meat. Remove from the heat. and garlic to the pan and remove from heat. Place mixture in a blender. bell pepper. 60 . set aside. Bake in a preheated 375 oven until golden brown. bring to a boil and simmer over a low flame for 1 hour. SCALLOP BISQUE 7 servings Source: Whole Tomato Greats 1 teaspoon sugar ½ teaspoon dried basil 29 ounces no-salt-added whole tomatoes. (2 cans) undrained and coarsely chopped 2 tablespoons margarine ¼ cup chopped onion 3 tablespoons all-purpose flour ⅛ teaspoon pepper 1 ½ cups 1% low-fat milk 8 ounces clam juice. (1 bottle) 1 lb. crumble the beef and brown without adding extra fat or oil. Rinse the kidney beans. When the chili has cooled. and process until smooth. Then cut the tomatoes into small pieces and add them to the meat and onion mixture along with the tomato juice from the can. Cover the skillet.

hot peppers.fine chopped 1 Small sweet pickle. Add onion. Combine chopped celery. Stir in tomato mixture. adding salt and cayenne to taste. stirring constantly. sauté 1-1/2 minutes. Peel and devein shrimp. Gradually add milk and clam juice. Yield: 7 servings (serving size: 1 cup). Serve on lettuce leaves or use to fill avacado halves or hollowed 61 . cook 1 minute. egg. garlic and celery tops into boiling water. boil for about 15 minutes. Cook 3 minutes or until scallops are done. and sherry. Add flour and pepper.Chapter 2: N-Z Melt margarine in pan over medium heat. SHRIMP CREOLE SALAD 6 servings Source: Whole Tomato Greats 1 lb. stirring constantly with a wire whisk. cut each into 2 or 3 pieces. Mayonnaise and shrimp. stirring constantly. Cook an additional 5 minutes or until thickened and bubbly. scallops.fine chop 1 teaspoon Chopped hot peppers 2 tablespoons Mayonnaise Salt(to taste) Cayenne pepper(to taste) Lettuce leaves Avacado halves Whole tomatoes Drop shrimp. Shrimp in shells 1 Large garlic clove 4 Celery tops 2 Ribs celery. mix thoroughly.finely chopped 1 Hard-cooked egg. pickle.

and let stand until the bread has absorbed all the milk. 62 . break the bread into crumbs. not thin. Beat the eggs a little. Shape into a round cake and place in the slow cooker. ground beef 2 eggs 1 small onion. pepper and mustard. Cover and cook on Low for 5-7 hours. turn the heat to High and bubble away some of the sauce. With two forks. Make a hollow in the center of the meat and break the eggs into it. peeled 1 ½ teaspoons salt ½ teaspoon pepper 1 teaspoon dry mustard 1 can whole tomatoes. Before serving: Uncover pot. SLOW COOK MEAT LOAF 6 servings Source: Whole Tomato Greats ½ cup whole or condensed milk 2 slices white bread 1 ½ lbs. Add salt. Drain the tomatoes and place them on the meat. Beat the ground beef into the crumbs until well mixed. It should be thick. then grate the onion into the eggs. Beat the eggs into the beef. (12 oz) Place the milk and bread in a large mixing bowl.Whole Tomato Greats tomatoes.

Dried 2 teaspoons Cumin. Undrained 1 Chipotle Chile. Fresh. about 2 1/2 hours.x Red Bell Pepper. Serve with Quick Creme Fraiche and Bell Pepper. Snipped 1 tablespoon Oregano Leaves. Cubed 6 cups Chicken Broth 2 tablespoons Red Chiles. Cooked. Smoked. Boil 2 minutes. Dried 2 cups Ham. 1 Large 4 Clove Garlic. Cover and simmer until beans are tender. Black Beans. Finely Chopped 2 tablespoons Vegetable Oil 1 lb. Repeat with remaining soup. Chopped. cover and process until smooth. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper.Chapter 2: N-Z SOUTHWEST BLACK BEAN SOUP 8 servings Source: Whole Tomato Greats 1 cup Onion. heat to boiling. 63 . Cover and refrigerate up to 48 hours. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. reduce heat. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container. Ground 2 tablespoons Cilantro. Ground 28 ounces Whole Tomatoes. Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. * QUICK CREME FRAICHE 1/3 c Whipping Cream 1/3 c Dairy Sour Cream --GARNISHES-. Chopped * Chipotle Chile should be one that has been canned in Adobo Sauce.

divided ½ teaspoon freshly ground pepper. Reduce heat. Bring to a boil. Return chicken to pot. Add cumin. Stir into stew and cook 5 minutes. salt and turmeric. Add green pepper. Stir in tomatoes with juice. bring water to boil in medium saucepan. breaking up tomatoes. divided 1 tablespoon olive oil 2 cups chopped green pepper 2 cups chopped celery. Add chicken in two batches and cook 4 minutes per side until browned. cover and simmer 20 minutes. transfer to plate. canned 1 cup chicken broth 1 tablespoon flour 2 tablespoons white wine 4 cups water 2 cups long-grain rice ½ teaspoon salt ¼ teaspoon turmeric Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Uncover and simmer 20 minutes more until chicken is cooked through. stir in rice. remaining 1 teaspoon salt and 1/4 teaspoon pepper. celery. Stir in broth. cook 30 seconds. stirring occasionally until vegetables have softened. with leaves 1 cup chopped onions 1 tablespoon chopped garlic 1 tablespoon cumin 16 ounces whole tomatoes in juice. stirring to cover with sauce. skinned 1 ¼ teaspoons salt. Combine flour and wine in small bowl. onions and garlic to pot. reduce heat to medium. Heat oil in large Dutch oven over medium-high heat. cook 5 minutes. cover and 64 . Make Yellow Rice: Meanwhile.Whole Tomato Greats SPANISH CHICKEN WITH YELLOW RICE 6 servings Source: Whole Tomato Greats 6 whole chicken legs.

set aside. stir-fry 3 minutes. Remove from skillet. Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Yield: 5 65 .Chapter 2: N-Z simmer 20 minutes until liquid is evaporated and rice is tender. Add rice and saffron. Add tomato sauce and next 5 ingredients. Add onion and next 4 ingredients. stir-fry 2 minutes or until tender. grasp the skin with paper towels and pull it off the leg in one piece. cook 2 minutes. crushed ¼ cup no-salt-added tomato sauce 1 teaspoon chili powder ½ teaspoon sugar ½ teaspoon salt 1 Dash ground red pepper 14 ½ ounces no-salt-added whole tomatoes. (1 can) drained and chopped Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. which are usually a good bargain at the supermarket. Tip: To easily skin the chicken legs. Return rice to skillet. SPANISH FRIED RICE 5 servings Source: Whole Tomato Greats 1 tablespoon olive oil. and stir-fry until thoroughly heated. stirring frequently. divided 4 cups cooked rice cooked without salt or fat ⅛ teaspoon saffron powder ½ cup chopped onion ¼ cup chopped celery ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper 2 cloves garlic. NOTES : This simple yet savory chicken dish calls for whole chicken legs.

and simmer 15 minutes or until liquid is absorbed. (1-inch) ½ cup squares red bell pepper. SPEEDY CHICKEN PAPRIKASH 6 servings Source: Whole Tomato Greats 66 . Add chicken broth and next 2 ingredients. Yield: 5 servings (serving size: 1-1/2 cups). sauté 3 minutes or until crisp-tender. Add rice. sauté 9 minutes or until golden. Cover. SPANISH RICE WITH CHICKEN AND PEPPERS 5 servings Source: Whole Tomato Greats 1 tablespoon vegetable oil 1 ¼ cups long-grain rice. (1-inch) ½ teaspoon dried whole oregano ½ teaspoon ground cumin 1 clove large garlic.Whole Tomato Greats servings (serving size: 1 cup). bring to a boil. minced 1 ½ cups one-third-less salt chicken broth ¼ teaspoon salt 7 ½ ounces whole tomatoes (1 can) undrained and chopped ½ lb. reduce heat. Add onion and next 5 ingredients. bring to a boil. skinned boned chicken thighs cut into 1/2-inch cubes Heat oil in a large saucepan over medium heat. uncooked 1 ⅓ cups chopped onion ½ cup squares green bell pepper. Add chicken.

Add butter and poppy seeds. SPICY CHICKEN-PUMPKIN CHILI 6 servings Source: Whole Tomato Greats 2 tablespoons olive oil 2 cups chopped onion 67 . stirring three times. oil. in a 2 quart casserole. If so use wide prepare noodles or dumplings according to package directions. cook on high for 7 to 9 minutes. Meanwhile. tomatoes. bouillon. bay leaf. Cover with vented lid.Chapter 2: N-Z 10 ½ ounces spaetzle. Drain spaetzle and place in serving bowl. 1 tablespoon paprika. Cover and cook on high for 11 to 13 minutes. In a microwave. boneless chicken breasts 14 ½ ounces whole tomatoes in puree 2 tablespoons flour 1 package chicken bouillon 1 bay leaf ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons butter 1 teaspoon poppy seeds ½ cup light sour cream Note: egg noodles can be used in place of the dumplings. (sweet Hungarian) ⅛ teaspoon paprika 1 ¼ lbs. Cook only until vegetables are tender. Notes: By using boneless chicken you can cut cooking time in half. (Swiss dumplings) ½ teaspoon garlic powder 1 large green pepper 1 tablespoon vegetable oil 1 tablespoon paprika. top with sour cream and sprinkle with paprika. combine green pepper. until chicken is cooked though and vegetables are tender. salt and pepper into casserole. garlic. Stir chicken. Spoon chicken mixture into serving platter. Toss to mix. Stir twice while cooking.

and simmer 20 minutes or until chicken is done. 68 . cut in tiny pieces 2 cups cooked fresh pumpkin. 1 1/2 ounces 6 tablespoons nonfat sour cream Heat oil in a large Dutch oven over medium heat. bring to a boil. Add beer and next 7 ingredients (beer through chicken). Stir in pumpkin.Whole Tomato Greats 2 cups chopped red bell pepper 3 tablespoons minced seeded jalapeno pepper 1 clove garlic. cilantro. Partially cover. and beans. cocoa. 1 tablespoon green onions. reduce heat. NOTES : To serve. saute 5 minutes. crushed 1 cup beer 1 cup low-salt chicken broth ¼ cup sliced ripe olives 3 tablespoons chili powder 1 teaspoon ground coriander ½ teaspoon salt 29 ounces no-salt-added whole tomatoes undrained and chopped 1 lb. and sour cream. and garlic. top with green onions. ladle chili into individual soup bowls. cheese. jalapeno. 1 tablespoon cheese. and 1 tablespoon sour cream. cook 5 minutes. saute 8 minutes or until lightly browned. Serving size: 1-1/2 cups chili. Add bell pepper. boned and skinned chicken breasts. cubed 2 tablespoons chopped fresh cilantro 1 tablespoon unsweetened cocoa 16 ounces canned pinto beans. drained 6 tablespoons sliced green onions 6 tablespoons shredded reduced-fat sharp cheddar cheese. Add onion.

Cover with water to 2 inches above beans. and simmer 10 minutes or until heated. Remove from heat. cover and let stand 1 hour. Return mixture to pan. cover. Add 2 quarts water and next 8 ingredients (water through ham bone). (1 can) Sort and wash beans. reduce heat. and simmer 1 hour or until beans are tender. and bring to a boil. Bring to a boil. (2 cups) ¼ cup finely chopped fresh basil 14 ½ ounces no-salt-added whole tomatoes. place in a large Dutch oven. Drain beans. cook 2 minutes. Yield: 3 quarts (serving size: 1-1/2 cups). cover. (1) from an 8-1/2-pound cooked low-sodium ham 9 ounces finely chopped Maple-Glazed Ham. Place 2 cups of bean mixture in a blender. (1 can) undrained and chopped 8 ounces no-salt-added tomato sauce. 69 . discard ham bone. and return to pan. minced 18 ounces ham bone. Remove from heat. reduce heat. and process until smooth.Chapter 2: N-Z SPICY HAM-AND-BEAN SOUP 8 servings Source: Whole Tomato Greats 1 ¼ cups dried navy beans 2 quarts water 1 cup chopped onion 1 cup chopped green bell pepper 1 cup sliced celery ¼ cup minced fresh parsley 1 ½ teaspoons pepper 2 ½ teaspoons minced seeded jalapeno pepper 2 cloves garlic. add ham and remaining ingredients. Bring to a boil.

Cover and Cook 5 Min. (hot) 1 small can chunky spaghetti sauce 1 whole ginger and grater --chop fairly small bowl 70 . (15 oz. Saute Until Tender.Whole Tomato Greats SPICY HOT BLACK BEANS AND TOMATOES 8 servings Source: Whole Tomato Greats cooking spray 1 teaspoon olive oil 30 garlic minced 2 cans no salt. OR Until Mixture Is Slightly Thickened. OR Until Thoroughly Heated.) STUFFED TOMATOES AND BELL PEPPERS 4 servings Source: Whole Tomato Greats --pre prepare--1 cup meat . Add Garlic.poultry recommended 1 cup dry rice cooked and cooled. Stir in Beans. (Fat 1 G. (14 1/2 oz. Garnish With Fresh Cilantro If Desired.) whole tomatoes drained and chopped 2 cans black beans. Reduce Heat and Cook Uncovered 6 Min. Serve Over Rice. Red Pepper and Cilantro. Add Olive Oil and Place Over Medium Heat Until Hot. (dry) five spice powder nutmeg crushed red peppers. should be roasted or have ready--olive oil soy sauce 1 package taco seasoning.) Coat A Large Nonstick Skillet With Cooking Spray. Add Chopped Tomatoes.) and drained ½ teaspoon ground red pepper ¼ teaspoon fresh cilantro chopped fresh cilantro (opt.

juice and center of. PREPARATION: In a large frying pan. cleaned ginger root. Add the fresh tomato bowl (Bowl #3) and stir until tomatoes are tender. a dash of nutmeg. Stir carefully. trying to fill all 71 . a dash of five spice powder. but sauce should be hot. some of the leaves) ½ zucchini 5 medium or 6 md mushrooms --bowl two--3 medium carrots . add the spaghetti sauce. poultry -. Add enough water to make it mix well. When mixture begins to dry.Chapter 2: N-Z ½ medium red bell pepper ½ medium green bell pepper 2 green onions 2 stalks celery. Stir in the powder well. and add the meat (Bowl #4). and taste. add the remaining garlic (crushed). about 3 Tbsp for each item to be stuffed. chicken or turkey is preferable but experiment --have ready to prepare--5 large to 6 garlic cloves. and when it stops spitting. Add soy to taste to mixture and toss. * 3 large to 4 lg tomatoes. Let cook until onions start to clarify. baking tomatoes -cut up in small pieces--1 can whole tomatoes. When it begins to cook. and stir in well.grated --bowl three--5 roma tomatoes. Add crushed red peppers to desired taste. stirring frequently. add Bowl #1. up to 6 up with seeds and juice. ** * Green or Red. heat pan and add olive oil. Reduce until semi-thick while stirring (or it will stick) Let it cool for a few moments. Stuff the tomatoes and peppers carefully. flaked into chunks. I used about a 1/2 tsp. and the taco sauce mixture. While cooking. Press 2 cloves of garlic into oil. Let the sauce cool for a few minutes on simmer. pepper. (fresh) 4 large to 5 lg bell peppers. Mix equal amounts of rice and sauce in a bowl. and stir. add Bowl #2 (carrots). (including 1 small yellow onion. (bowl 3) -bowl four--1 cup cooked meat. cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. Add the cooked tomatoes and juice. grate the ginger.

diced in 1/4" piece 1 cup zucchini. but still have some crunch.Whole Tomato Greats gaps. peeled & seeded 24 ounces fluid tomato juice 4 ounces fluid balsamic vinegar 5 tablespoons tomato paste 2 serrano peppers 1 dash Tabasco sauce ¼ teaspoon Worcestershire sauce 1 tablespoon sugar. peeled & seeded. TEJAS GAZPACHO 12 servings Source: Whole Tomato Greats 3 lbs. diced in 1/4" pieces 72 . diced in 1/4" piece 1 whole yellow bell pepper. Be careful to fill them completely. peeled & seeded. diced in 1/4" piece 1 cup yellow squash. the skins will be wrinkled and lighter in color. and bake at 350℉ for about a half hour. but not overfill. peeled & seeded. to taste 1 teaspoon salt 2 teaspoons ground cumin ½ teaspoon fresh ground black pepper 2 tablespoons lime juice. thinly sliced 2 cups cucumber. peeled & seeded. peeled. diced in 1/4" pieces 1 whole green bell pepper. When done. Arrange on pan that fits them. fresh tomatoes. Serve with extra unused sauce as a toping. use fresh-squeezed 2 cups water 1 whole red bell pepper. The baked sauce will be far less spicy than the original sauce. Sauce can also be served over rice. diced in 1/4" pieces 2 cups scallions. the idea being that they should not leak any of the sauce. diced in 1/4" pieces 2 cups jicama.

Chapter 2: N-Z 4 whole tomatoes. Strain and chill the mixture. or parsley. stir in all of the remaining ingredients. basil. stirring frequently. TEXAS CHILI 8 servings Source: Whole Tomato Greats Vegetable cooking spray 2 lbs. 73 . place over medium-high heat until hot. When chilled. and cook 5 minutes or until browned. seeded 3 cloves garlic. lean beef brisket cut into 1/2-inch cubes 2 cups chopped onion 1 cup chopped green bell pepper 3 fresh serrano peppers. Serve chilled. diced in 1/4" piece 2 tablespoons cilantro. Add meat. Will keep well in the refrigerator for up to three days. chopped Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender. minced 2 tablespoons chili powder 1 teaspoon ground cumin ½ teaspoon dried whole oregano ½ teaspoon ground red pepper ⅓ cup masa harina or cornmeal 14 ½ ounces no-salt-added whole tomatoes undrained and chopped 13 ¾ ounces no-salt-added beef broth 12 ounces beer ¾ teaspoon salt ½ teaspoon hot sauce 2 tablespoons white vinegar Coat a large Dutch oven with cooking spray. Drain well. outside skin and flesh only.

Cover and simmer for 15 minutes. garlic. peeled Mix the onion. place over medium heat until hot. Sprinkle meat mixture with masa harina. bell pepper. 30 minutes or until meat is tender. wipe drippings from Dutch oven with a paper towel. oregano. paprika. Reduce heat. NOTES : Masa harina. and simmer. serrano pepper. and red pepper. ham. 74 . Add tomatoes and next 4 ingredients. mushrooms. minced ⅛ teaspoon sweet paprika 1 Dash allspice 1 can (14. Puree the soup in a blender and serve. and add chili powder. Return meat to Dutch oven.Whole Tomato Greats Set meat aside. Add vinegar. 1-1/2 hours. Add the chicken broth. Cook for 1 minute. is added to thicken this hearty chili. oil. Recoat Dutch oven with cooking spray. chickpeas. a fine cornmeal flour. and allspice in a large pot. Add onion. partially covered. stir well. cumin. and tomatoes. and garlic. bring to a boil. sauté 5 minutes or until tender. stir well. and simmer. TOMATO SOUP 2 servings Source: Whole Tomato Greats 1 sm onion. partially covered. Yield: 2 quarts (serving size: 1 cup). chopped ¼ cup sliced mushrooms 3 ounces diced ham ¼ teaspoon extra-virgin olive oil 1 clove garlic.5 ounces) fat-free chicken broth 1 can (15 ounces) chickpeas 3 whole tomatoes.

chopped. sour cream and additional picante sauce as desired.Chapter 2: N-Z TOSTADA SOUP 4 servings Source: Whole Tomato Greats 1 lb. stem only 75 .a few 1 can salsa de jalapeno -. reduce heat. Bring to a boil.to taste 3 cans mushrooms -. Cover and simmer 15 minutes. cans) 5 large e bell peppers . Makes about 6 cups of soup. ground beef or pork 1 cup Chopped onion 1 cn (16 ozs) whole tomatoes 1 cn (15 ozs) pinto beans. can) 1 ½ bunches celery . tomato sauce. (8 oz. drain well.chopped bay leaves . (7-1/2 oz. and top with tortilla chips. lettuce. Drained 1 cn (8 ozs) tomato sauce 1 cup Water or tomato juice 1 cup Picante sauce ½ teaspoon Ground cumin --Toppings:--Tortilla chips. Drain and chop tomatoes. cheese. picante sauce and cumin. reserving juice. crushed Shredded cheddar cheese Shredded lettuce Sour cream Brown meat with onion in 3-quart saucepan. TURTLE SAUCE PIQUANTE 1 servings Source: Whole Tomato Greats 15 lbs. water (or tomato juice). Add tomatoes and juice to saucepan with beans. Ladle into soup bowls. turtle meat 24 ounces tomato paste 2 cayenne peppers 3 ounces Worcestershire sauce ½ cup oil salt and pepper .

onions and bell peppers. This recipe serves very large groups. and use only the tomatoes and add the tomato sauce and paste. (29 oz.. Worcestershire sauce and lemons. 76 . Add sherry of desired and serve over rice. pour in 1 gallon whole tomatoes. After the sauce has been thickened.chopped 9 lemons . Add the black pepper. Should take about 8 . When the vegetables are tender. Let simmer. Add to mixture. Should be hot to be good. Wash and add olives and cook a few minutes longer. Cook until meat is tender and is falling apart.10 hours. The sauce should be cooked down to the desired consistency before adding gator meat which requires a shorter cooking time than turtle. drain mushrooms (save liquid) and saute together in oil. can) sherry . NOTE: Alligator meat can be substituted for turtle in this recipe. jar) 2 gl whole tomatoes 3 tablespoons sweet basil 3 teaspoons garlic .Whole Tomato Greats 1 can tomato sauce -. (13 oz. Makes about 4 gallons.optional 4 lbs. garlic and sweet basil. Let simmer for about 4 hours. Use the water from the mushrooms to wash out the cans. drain 1 gallon of whole tomatoes. stirring every so often to keep from sticking. red onions . salt and Salsa de Jalapeno (use Tabasco sauce if Salsa not available) to taste.granulated Cut up celery. add the turtle meat (the turtle meat can be fried in a little additional oil if desired as some say this improves it). Put in the cayenne peppers. bay leaves.sliced and deseeded 1 jar salad olives -. and desired thickness is attained.

Chapter 2: N-Z TWISTY BEEF BAKE 4 servings Source: Whole Tomato Greats 2 cups corkscrew macaroni. top with remaining onions and bake 5 minutes longer. Combine all ingredients except French fried onions. drain fat. (10 3/4 oz) 1 can whole tomatoes. packed without oil 1 teaspoon brown sugar ¼ teaspoon salt 77 . uncooked 1 lb. Pour half the mixture into a greased 2 quart casserole. ground beef 1 can cream of mushroom soup. Cover and bake at 350℉ for 30 minutes. Brown ground beef. Uncover. TWO-TOMATO SOUP WITH BARLEY 4 servings Source: Whole Tomato Greats 2 teaspoons olive oil 2 cups sliced mushrooms ½ cup chopped onion 3 cups water 2 tablespoons diced sun-dried tomato. drain. Pour remaining macaroni mixture over onions. cut up (14 1/2 oz. Top with 1/2 can of onions. (3 oz) Cook macaroni as directed on package. ) ¾ cups shredded cheddar cheese ¼ cup chopped green pepper ¾ teaspoons seasoned salt 1 can French fried onions.

thawed 6 flour tortillas. chili powder. and garlic powder. cover and cook 10 minutes or until barley is tender. reduce heat. 78 . Position knife blade in food processor bowl. VEGETABLE BURRITOS 6 servings Source: Whole Tomato Greats 16 ounces light red kidney beans (1 can). bring to a boil. Process until smooth. Cover.Whole Tomato Greats ¼ teaspoon hot sauce ⅛ teaspoon ground allspice ⅛ teaspoon pepper 14 ½ ounces no-salt-added whole tomatoes. reserved bean liquid. (1 can) undrained and chopped ⅓ cup uncooked quick-cooking barley Heat oil in a large saucepan over medium-high heat. and simmer 10 minutes. reserving 1/4 cup liquid. (7-inch) Vegetable cooking spray 1 cup thinly sliced onion ½ cup thinly sliced green bell pepper rings ½ cup thinly sliced red bell pepper rings 1 ½ tablespoons lemon juice ⅓ cup commercial mild salsa 14 ½ ounces no-salt-added whole tomatoes. Add water and next 7 ingredients (water through canned tomatoes). Yield: 4 servings (serving size: 1-1/4 cups). add beans. (1 can) drained and chopped Drain beans. Add mushrooms and onion. and sauté 4 minutes or until tender. Add barley. drained 1 tablespoon chili powder ½ teaspoon garlic powder ½ cup frozen whole kernel corn.

Place. roll up. place over mediumhigh heat until hot. seam side down. simmer 1 minute. Add salsa and tomatoes. Set aside. venison stew meat 1 tablespoon vegetable oil 2 cups chopped onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper ½ cup chopped seeded poblano chile 6 cloves garlic. Add onion and next 3 ingredients. sauté 5 minutes or until crisptender. Cover and bake at 350 deg for 30 minutes or until heated. stir in corn. VENISON CHILI 7 servings Source: Whole Tomato Greats 2 ½ lbs. Reduce heat to medium. minced 1 ½ teaspoons ground cumin 1 teaspoon fennel seeds 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon pepper ½ teaspoon salt 79 . Stack tortillas. keep warm. Set aside. in an 8-inch square baking dish coated with cooking spray. Yield: 6 servings (serving size: 1 burrito and 1/4 cup sauce). Spread 1/4 cup bean mixture down center of each tortilla.Chapter 2: N-Z Spoon bean mixture into a bowl. wrap stack in damp paper towels and microwave at HIGH for20 seconds. Coat a large nonstick skillet with cooking spray.

reduce heat. stirring occasionally. for 1 minute. (1 can) Trim fat from venison. bell peppers. Add onion. Cover. Add the venison. (1 can) undrained and chopped 12 ounces beer. whole tomatoes 1 cn 15 oz. pkg ricotta cheese ½ cup Parmesan cheese 1 ½ teaspoons Oregano leaves 2 cups Chredded mozzarella cheese 80 . Heat the vegetable oil in a Dutch oven over medium-high heat. and cook for 5 minutes or until browned. and simmer for 1-1/2 hours or until venison is very tender. and bring to a boil. VENISON LASAGNA 6 servings Source: Whole Tomato Greats 1 lb. cook. and beer. Uncover and cook an additional 10 minutes. chile. Spicy venison sausage 2 teaspoons Onion salt 2 teaspoons Garlic salt 1 cn 16 oz. uncovered.Whole Tomato Greats 6 tablespoons chili pepper sauce 14 ½ ounces no-salt-added whole tomatoes. cut venison into 3/4-inch cubes. mushroom pieces 6 Uncooked lasagna noodles 1 package 16 oz. tomatoes. and garlic. Stir in cumin and next 5 ingredients (cumin through salt). Add the chili pepper sauce. tomato sauce 3 tablespoons Dried parsley flakes 1 teaspoon Sugar 1 teaspoon Basil leaves 2 teaspoons Salt 1 cn 8 oz. Yield: 7 servings (serving size: 1 cup). cover and cook for 10 minutes.

Reserve 1/2 cup of the sauce mixture. 2 tablespoons parsley. tomato sauce. remaining sauce mixture. Simmer uncovered until mixture is consistency of thick spaghetti sauce. Cabbage ¼ lb. Carefully pull 2 lg leaves from cabbage and set aside. Reduce heat. drain. 1/2 teaspoon salt and mushrooms. sugar. Drain. set aside. chopped ¾ teaspoons Salt 1 Clove garlic. cooked ¾ cups Water 1) Combine tomatoes and next 3 ingredients. 2) Remove and discard any tough outer leaves from cabbage. 14-1/2oz ea 6 ounces Tomato paste 1 tablespoon Brown sugar ½ teaspoon Worcestershire sauce 3 ½ lbs. Repeat above process until you have 2 layers. mozzarella cheese and ricotta cheese mixture in ungreased oblong pan. Cook uncovered at℉ for 45 minutes. about 1 hour. 1 1/2 teaspoons salt and oregano. Spoon reserve sauce on top. stirring occasionally. WHOLE STUFFED CABBAGE 6 servings Source: Whole Tomato Greats 2 cn Whole tomatoes.Chapter 2: N-Z Cook and stir sausage. 1/4 cup Parmesan. Heat to boil. Layer 1/2 each of the noodles. Add tomatoes (with liquid). chop. 1 tablespoon parsley. Let stand 15 minutes. 10X6X2 inches. 81 . Ground chuck 1 sm Onion. minced ¼ teaspoon Pepper 1 cup Long-grain rice. onion and garlic salt in 10-inch skillet until sausage is light brown. basil. top with mozzarella and sprinkle with Parmesan. Cook noodles as directed on package. Mix ricotta cheese.

reserving 1 cup. Set cabbage shell aside. 6) Place in a slow cooker. add remaining tomato mixture and 3/4 c water. Drain and return meat mixture to pan. Discard stem and chop inner leaves. leaving a 1" thick shell. 5) Cook over med-high heat 15 minutes or until cabbage is tender. Remove and discard wooden picks. 7) Cover and cook on HIGH 6 hours.Whole Tomato Greats 3) Cut out stem and inner leaves. Stir in 1 cup tomato mixture and rice. securing with wooden picks. Set aside remaining chopped inner leaves for another use. 4) Combine 1 cup reserved chopped cabbage. Fill cabbage shell with mixture and cover with reserved leaves. ground chuck and next 4 ingredients in a large Dutch oven. 82 . stirring often.

59 --toppings:---. 58 9 oz pkg green beans. 70 and diced. 44 === toppings ===. 57 --bowl three---. 75 1 lb can whole tomatoes.dried oregano leaves. 32 (14.chopped. 76 (3 oz). 50 *biscuit topping**. 42. 55. 22 28 oz can whole tomatoes. 18. 54 28-oz.. 70 --have ready to prepare---. 31 -. 18. 5 6 oz can tomato paste. 15. 38 (red or green). can). 44 a generous grating nutmeg. cans whole tomatoes. 44 83 . 70 --the art of filo ---. 54 (29 oz. 74 (2 cans).. 75 . 60 and chopped. 5 7 oz can green chiles. 21. 54. 58 26 oz jar pasta sauce. 24 (6-1/2 oz) crabmeat. 70 (optional). 36 16 oz cans whole tomatoes. 49 = (parsley can be substituted). 34.5 ounces) fat-free chicken broth. 42 a handful fresh basil leaves. 7 16 oz ca whole tomatoes. 77 (4 oz). 14 6-oz. 71 --pre prepare---. 71 --cheese mixture---. 48. 18. 33 --chop fairly small bowl. 48. 71 --bowl two---. 41 (opt. 35 16 oz ca whole tomatoes**. 50 (28 to 32). 60 12 oz can tomato paste. 40 (7 1/2 oz). 41 all-purpose flour. 16. 21. 44 = (preferred brand cabot). 59 (short. 14. 38 (1 container). 44 === roasted salsa ===. 49. 75 .). 47 28 oz can whole tomatoes. 55. 39. 56 (see shapes). jar). 33 15 oz cans great northern. 49. 76 (14 or 16-oz). 43 (13 oz. 16. 54 (1 can). 41 = (san marzano recommended).Index °°°°° Index . 35 16 oz ca whole tomatoes and. 49 6 oz jars marinated artichoke. 27 1% low-fat milk. can tomato paste. 43 === green onion sour cream ===. 20. 44 = (san marzano recommended. 43 === chicken and chorizo filling ===. 33. 41 === black bean filling ===. 38 (1 lb 12 oz). 74 (15 ounces) chickpeas. 18. 51 (hot.

54. 2 box lasagna noodles. 64 canned baby lima beans. 4. 35 beef stew meat. 21 boneless skinless chicken breasts. 18 breast halves. 75 can tomato paste. 8 boned. 59. 51. 50 assorted dried beans. 7 cabbage. 48 can salsa de jalapeno. 35 boneless chicken breast tenders. 43 breast. 14. 42. 20 breasts. 24 canned cannellini beans. 41 basil. 80 bell pepper. 48. 67 butter or margarine. 26 canned chipotle chile in adobo sauce. 23 can cannellini beans. 43 but experiment. 43 can tomato sauce. 16. 22 brown onion. 76 can whole tomatoes. 29. 42. 3 can tomato sauce -. 73. 68 boneless beef shoulder or. 30. 32 can cream of mushroom. 60 beans. 24 canned cream corn. 9. 13 84 . 7 beer. 6. 30 boneless skinless chicken. 2. 35 beef bouillon. 75 bay scallops. 29. 12 burrito-size flour tortillas. 12.. 33. 29 canned pinto beans. 5 bay leaves .a few. 22 beef bouillon cube. 7. 29. 16 bottle. 39 cannellini beans. 35. 49. 59 bisquick baking mix. 20.chopped. 71 butter... 50. 3. 68 canned whole green chiles. 49. 77 can french fried onions. 29 avacado halves. 7 beef round steak*. 77 can red kidney beans --. 40 black beans. 59. 52 black pepper. 29 canned black beans. 10. 43. 81 california chile powder.... 63 black olives. 77. 47 apple cider vinegar. 67 boneless pork cut into. 14. 44 boneless chicken breasts. 67 bay leaves. 33 bunches celery . 52 boiling water. 15. 43. 4 bouillon cubes. 49 basil leaves. 18 boned and skinned chicken breasts. 32 bottle barbecue sauce. 77 canned. 32. 29 brown sugar. 70 cans chicken broth. 51. 7 beef stock. 4. 25 cans black beans. 21 broken up. 21. 62.Whole Tomato Greats and drained. 49. 80 bay leaf. 20.. 68. 28 australian beer. 51. 81 bulk italian sausage. 39 canned whole tomatoes. 16 cans dark red kidney. 75 burgundy or other dry red wine. 61 bacon pieces. 7. 22 box frozen artichoke. 71 can whole tomatoes. 70 angel hair pasta. 31 beef short ribs. 13 beans -or-. 52 artichoke hearts. 6 beef soup mix. 49 cans chopped green chiles. 15. 39.

59 cayenne pepper (or less).chopped fine. 48. basil. 44 cilantro sprigs. 5. 38. 1. 18. 15. 63. 1. 7. 6 chicken broth. 79 chopped green pepper. 24 cn diced green chilies. 60. 63 cl garlic. 59. 50. 80 chuck. 73. 71 clove garlic. 36. 44 chredded mozzarella cheese.Index cans mushrooms -. 18. 71 cider vinegar. 69. 24. 12 chopped celery. 10 chopped onion. 12.. 36. 50 chopped fresh thyme. 75 cans no salt. poultry -. 68.. 38. fresh. 9. 68. 20. 64 chicken legs. 28 cayenne pepper. 65.) chicken broth. 80 chili peppers. 28 celery tops. 58 cilantro leaves. 49 carrots. 64 chopped parsley. 1. 2 chicken pieces. 64. 61 cheddar cheese. 29 celery stalks sliced. 47 chili pepper. 53. 53 chopped red bell pepper. 46. 47. 58. 31. 38. 65. 15. 11. 40 cn (8 ozs) tomato sauce. 1. 51. 3 clove garlic. mushroom pieces. 73. 22. 9. 7. 49 celery stalks. 50 chopped fresh cilantro. 61 chopped leek.. 59 cloves garlic minced. 24 85 . 54. 67. 50 chopped garlic. 23 cn (15 ozs) pinto beans. 36 chili pepper sauce. 33 cn (14 1/2 oz. 78 chipotle chile. 31 carrots sliced. 49. 11. 25. 49. 43 chopped fresh basil. 80 cherry tomatoes. 80 cn 16 oz. 48 chopped seeded poblano chile. 59 cayenne pepper sauce. 26.) hunt's. 73. 80 cn chili with beans (15 oz). 63 chopped. 24 cilantro. 77. 75 celery. 65. 73 cilantro. 37 chopped fresh parsley. 75. 75 cn 15 oz. 45. 38 chopped fresh rosemary. 34 chili powder. 79 chorizo. 81 clove garlic menced. 1 chopped and undrained. 41 cloves garlic. 65. 70 cans no-salt-added. 14 chicken stock. 46 carrot. 35 chunks. 3 cheese. 77 chopped hot peppers. 55. 29 chicken b. 7. 64 chopped green bell pepper. 68. 60 cleaned. 18. 40. 1. 43 cayenne pepper(to taste). 6. 28 chicken bouillon cubes. tomato sauce. 65 chopped cilantro. whole tomatoes. 37. 66. 38. 10.(28 oz ea). 23 cn (14 1/2 oz. 1 cans peeled whole tomatoes . 69. 12. 79 chopped onions. 32. 16. 79 chopped red onion. 61 cayenne peppers. 75 cn (16-oz) whole tomatoes. or parsley. 21 chicken. 80 cn 8 oz. 70 chopped fresh parsley. 21. 14. 58 clam juice. 75 cn (16 ozs) whole tomatoes. 10. 63. 64.

70 crushed tomatoes . 49. 53 86 .. 38 cooked meat. 25 dried marjoram. 12 drained nicoise or kalamata.or. 63. 69 dried oregano. 58. 51 commercial mild salsa. 59 cn pork and beans. 29 cn whole tomatoes (16-oz). ). 73 cut into strips. 22 cn whole tomatoes. 32 corkscrew macaroni. 20. 10 dried crushed basil leaves. 41 cn rotel whole tomatoes. 35 cucumber. 35 coarsely chopped. 9 commercial hush puppy mix. 78 drained and quartered. 11 dill pickles. 59 cn whole tomatoes (16.. 10 diced celery. 36 drain. 58. 18 corn tortillas. 32 diced bell pepper. 44. 71 cooked rice. 54 crushed red pepper. 44 dash allspice.. 42 cube. peeled & seeded. 16 drained canned navy beans. 77 diced yellow bell pepper. 64 cut across into 3 thick slices. 31 dried mulato chiles. 31 diced red bell pepper. 60 dried chervil. 75 drained (4 oz). 18 dried navy beans. 22 cn whole tomatoes #411. 70 cored and cut into 1/2-inch. 24 cn whole tomatoes. 43 cream cottage cheese. 5. 59. 65. 44. 51. 39 cut up (14 1/2 oz..Whole Tomato Greats cn diced green chilies-sml. 72 cumin. 48 dried oregano leaves. 41 cn hunt's spicy brands. 64 don't drain. 54 dried ancho chiles. 10 diced ham. 31. 16. 24 corn tortilla. 32 drained and sliced. 18 dried basil. 53 dried italian seasoning. 9.oz). 11.(14 oz).. 37. 50. 27 divided.32oz. 7. 51 crushed red pepper flakes. 77 cut up (undrained). 38. 70 cooled. 41 dark chili powder. 41 cn sliced mushrooms. 53 crushed red peppers. 81 coarse salt. 44 cut into 1/2-inch cubes. 10. 36 cod or other lean white fish fillets. 26 dried mexican oregano. 74 dash cayenne pepper. 52 dash ground red pepper. 6 cooking spray. 65 cooking oil. 15. 66. 33 dark brown sugar. 46 coarsely chopped onion. 74 diced jalapeno pepper or. 65 cooked without salt or fat. 81 drained. 17. 78 cooked fresh pumpkin. 11 diced sun-dried tomato.undrained. 38. 50 drained and rinsed (19-oz). 16. 65 dash tabasco sauce. 72 dice. 24 drained and chopped. 68 cooked lasagna noodles. 10 cottage cheese. 18 cornstarch. 31 cn whole tomatoes. 37. 29. 37. 41. 43. 38. 77 corn chips. 26. 48. 18. 3 crosswise. 41 crusty bread. 13. 41 cn kidney beans (16-oz).

11. 16. 56 dry red wine. 53 fresh cilantro. 37 five spice powder. 12 dry mustard. 59 fine dry bread crumbs. 8. 64. 50 grated pepper jack cheese. 35 grated parmesan cheese. 43. 79 garlic . 3. 76 garlic clove. 58. 69 finely chopped maple-glazed ham. 32. 29 green chile. 38 eggs. 29 frozen chopped spinach. 64 freshly-ground black pepper. 70 fresh ground black pepper. 80 gebhardt chili powder. 8 fine dry breadcrumbs. 11. 34 garlic infused olive oil. 21 dried whole marjoram. 71 gl whole tomatoes. 10. 52. 72 fluid tomato juice. 51 egg white.Index dried parsley flakes. 42 from an 8-1/2-pound cooked lowsodium ham. 67. 2 dried thyme. 26. 2. 44. 73 fresh tomatoes. 78 fluid balsamic vinegar. 78 garlic salt. 40 frozen baby lima beans. 59 freshly grated orange zest.. 23. 55. 54 freshly ground black pepper. 1 dried whole oregano. 10. 52 fresh basil leaves. 28. 5 freshly ground pepper. 57 fresh oregano sprigs. 72 freshly grated. 41. 45. 70 flour. 33. 74. 17 fennel seeds. 12 fresh serrano peppers. 12. 48. 46. 20. 44 87 . 67 flour tortillas. 36 fresh basil. 48 garlic cloves. 37. 52. 78 fryer. 53. 12 finely chopped fresh basil. 58 green chiles. 10 garbanzo beans (1 can). 35. 55. 48 fresh oregano leaves. 38 finely grated fresh parmesan cheese. 49. 8. 31 dry rice cooked and. 69 finely chopped onion. 24 finely chopped white or yellow. 73 dried whole rosemary. 54 egg. 45 dried whole thyme. 80 dried pasilla chiles. 62 dry red beans. 12. 43. 29. 62 evaporated skimmed milk. 41. 74 fat-free sour cream. 9. 18 dried tarragon. 53. 26 frozen whole kernel corn. 65. 40.. 37. 70 dry white wine. 34 fresh oregano. 37 fresh oregano sprigs. 9. 31. 44 gray kangaroo steak. 23. 25 frozen large lima beans. 45..granulated. 24. 34 finely grated fresh parmesan. 7. 12 extra-virgin olive oil. 31 fresh hot green chili pepper. 21. 70 garlic powder. 9. 9. 33. 25. 55. 55 garlic. 24 green onion sour cream. 39. 72 fresh ground pepper to taste. 68. 76 granules. 32. 52 fresh pumpkin. 23 ginger. 72 french market soup mix. 51. 66. 58 ginger root. 79 filo. 69. 69 frozen. 5 garlic minced. 14. 38 fresh parsley. 73.

3. 14. 72 juice. 37. 30 italian seasoning. 50 hot cooked spaghetti. 40. 2. 2 lemons .. 79 ground cumin. 3. 57 ground cardamom. 25 ham bone. 18 ground cloves. 3. 20. 42. 44 jalapeno. 73 lean beef stew meat. 72. 73 ground round. 17 halved lengthwise and sliced. 36 ham. 11 large black mussels. 1.. 35. smoked. peeled. 13 ground allspice. 73. 1 ground pepper.sliced and deseeded. 29. 71 large to 5 lg bell peppers. 13. 15. 21 large e bell peppers. 2 hot cooked radiatore. 32 ground red pepper. 59 jalapeno peppers. 81 ground cinnamon. 13 large carrots. 1. 38 half. 55. 78 light sour cream. 61 large garlic cloves.Whole Tomato Greats green onions. 66. 54 lemon juice. 57 italian-style stewed tomatoes. 14 hearts thawed. 59 leeks. 55. 56 large to 4 lg tomatoes. 51 jar salad olives -. 30 light red kidney beans (1 can). 3. 36. 15. 15 ground beef. 16. 23. 79 ground emu ham. 72 linguine. 13 ground chuck. 18 ground coriander. 44 lime juice. 37 jalape“o pepper. 1 hot new mexico chile powder. 75. 13 large yellow onions. 67 large onion. 75 ground black pepper. 46 large swiss chard leaves. 59. 70.fine chopped. 76 jicama. 77 ground beef or pork. 54 large green pepper. 18. 3.. 29 lasagna noodles. 12 lean ground beef. 61 lg onion. 53 large can college inn. 16 large garlic clove. 25. 22. 28 large cans whole tomatoes. 67 lime. 73. 78 ground annatto seeds. 71 large garlic. 1. 14. 33 lean beef brisket. 27 lettuce leaves. 20. 55. 15 large swiss chard leaves. 23 ground nutmeg. 20 88 . 58 lg sliced onion. 34. 1. 16. 43. 75 large egg whites. 44 hard-cooked egg. 66 large bay leaves. 78 lemon zest. 43 jalapeno pepper. 29 ground ginger. 61 hearts. 12. 68. 78 inch cubes. 69 ham diced. 27 hard-cooked egg. 63 handful cilantro leaves. 38 italian-style sausages. 76 lettuce cups. 23 hot sauce. 13 ground mexican oregano. 15. 16. 71 large yellow onion.. 28 ham hock. 40 grocery store chili powder. 5 italian-style. 13. 62. 4 lean boneless leg of lamb. 71 green pepper. 71 large to 6 garlic cloves.

20. 39. 24 madeira wine. 68. 54. 22. 28 onions. 15 oregano. 67. 69 monterey cheese cut into. 25 mild new mexico chile powder. 3. 26 mustard seed. 63. 69 no-salt-added tomato sauce. 12 medium zucchini. 3. 51 medium onions. 23 milk. 24 minced fresh cilantro. 50. part skim milk.large. 69. 37 nonfat ricotta cheese. 64. 34 or banana leaves. 70 oil. 55. 29 medium red bell pepper. 50 onion powder. 25 macaroni. 25. 73 no-salt-added chicken broth. 33. 30 md onions. 70.grated. 24. 33. 69 minced garlic. 23.. 41 or. 41 masa harina or cornmeal. 10 low calorie cheddar. 78. 20. 39 mount isa dark red chili. 53. 16 one-third-less salt chicken broth. 27. 33. 60. 77 olives. 9 medium potatoes.. 43. 66. 1 89 . 30 olive oil. 14. 52. 47. 43 mozzarella cheese. chopped. 15 or jalapeno peppers. 24. 55 onion salt. 68. 65. 29 mozzarella cheese. 20. 80 orzo. 12 minced seeded jalapeno pepper. 45. 3. 26 other white beans. 25. 3. 12. 64. 70 med carrot. 70. 78. 25. 68 nutmeg. 80 onion.. 55 no-salt-added tomato sauce. 39 meat . 80 no-salt-added whole tomatoes. 1 low-salt chicken broth. 49 macaroni (7 oz). 25 med onion [sliced]. 10. 75 oil or bacon drippings. 6 medium or 6 md mushrooms. 49. 14 madras curry powder.Index long-grain rice. 26. 18. 73.diced. 60 marjoram. 68 low-sodium chicken broth. 55. 49 nonfat cottage cheese. 30 minced green onions.poultry recommended. 65. 66 onion. 58 oregano leaves. 59 onions chopped. 33. 6 medium peeled shrimp. 71 medium pearl barley. 11 margarine. 57 minced garlic clove. 37. 71 medium green bell pepper. 37. 38 nonfat ricotta cheese. 24 orange juice. 35 no-salt-added beef broth. 61 md chopped green pepper. 57. 55. 49. 65. 10. 9. 11. 12. 71 medium onion. 47. 3. 31. 5 medium can whole tomatoes. 34. 45. 15. 9. 18. 49.. 12 minced fresh parsley. 40 minced and drained. 71 medium shrimp. 48 or 1/2 c chopped canned green. 43. 81 louisiana hot sauce to taste. 46. 58 navy beans. 73 mayonnaise. 5. 3 medium carrots . 26 oyster crackers. 63 onions. 29. 38 nonfat sour cream. 49 marzanos are not available. 38 no-salt-added whole tomatoes.

18 raisins. 48. 26 reserved tomato juice. 28. 45. 67. 52. 77 shredded cooked chicken. 60 sherry . 18. 33 red peppers. 31. 67 quick-cooking barley.. 47. 80. 40 package 16 oz. 61 ricotta cheese. 20. 18 shredded italian provolone. 7 pepper. 68. 69. 14 s. 51 pod garlic. 37. 70 sausage meat. 39. 17 salt. 18 serrano pepper. 38 shredded italian provolone cheese. 56 roasted salsa. 3 shredded asiago cheese. 63 red kangaroo shank. 9. 5 pasilla chile powder. 67 package creamettes elbow. 10 ribs celery. 22 picante sauce. 15. 78. 27 sauce. 29 red kidney beans (3 cans). 2 rhine wine. 28 parsley [chopped]. 75 pine nuts. 55. 79. 57. 53. 9. 3. 80 parsley. 23 pasta. 25. 34 semisweet chocolate. 31 poppy seeds. 58 package taco seasoning.chopped. 33. 36. 50 red chiles. 64. 40. 9. 52. 49. 62. 12. 79 parmesan cheese. 59. 5. 24. 40. 47 red potatoes. 58 real chili powder. 24. 20. 3. 55. 72 scallions . 76 red pepper.finely chopped. 77 seeded and minced. 59. 7. 55 red onions . 67. 31 serrano peppers. 24. 33. 3. 59. 44 plus 2 teaspoons olive oil. 37 shredded lettuce. 43. 7. 1. 32.(to 6). 62. 32 pn baking powder. 61 saltine crackers. 18 sherry. 44. 9 salsa. 33. 65. 81 salt and pepper. 44 red bell peppers. 29.Whole Tomato Greats package (10-oz) okra. 44 rosamarina. 79. 75 salt to taste. 2. 31 salt(to taste). 1. pkg ricotta. 26. 58 salt and pepper . 60. 2. 75. 42 shredded cheddar cheese. 36. 80 package chicken bouillon. 23 poetatoes. 33 rigatoni. 20. 72 sesame seeds. 5 pepperoni. 56 ripe plum tomatoes. 28. 27. 55. 10. 81 pepper to taste. 67. 21 radishes. 44 roma tomatoes. 26. 76 shortening. 49. 64. 7 scallions. 66. 30 saffron powder.to taste. 25.grabowski. 47 plum tomatoes. 67. 51. 70 paprika. 71 romaine lettuce heart. 31. 1. 11. 75 90 . 14. 48 rosemary. 53. 11. 44 seasoned salt. 16. 24 package green onions. 45. 15. 7 peanut oil. 72. 50 pastry for 9" pie crust.optional. 10. 38. 73. 77. 65 saffron threads. 13 red bell pepper. 10 pearl onions.

76 sweet paprika. 39. 74 tablespoons egg substitute. 44. 22. 3.(to 4). 55 to 1/4 t red pepper sauce. 25 thinly sliced carrot. 44 squares green bell pepper. 70 spaetzle. 9. 18 sm onion. 7 skinned boned chicken thighs. 30 some of the leaves). 47. 32. 66 sliced 1/4 in. 5 sliced carrots. 75 tortilla flour mixed in. 68 slices lemon. 75 soy sauce. 75 stew meat cubed. 33. 80 sun-dried tomatoes. 12 thinly sliced green bell pepper rings. 14 sliced green onions. 81 small bunch scallions. 71 soaked pinto beans. 16 thinly sliced leek. 62 slivered almonds. 38. 53. 7. 6. 17 shredded parmigiano-reggiano. 74. 45. 35 sliced celery. 68 shredded sharp cheddar cheese. 77 sour cream. 42 shredded reduced-fat sharp cheddar cheese. 9 slices turkey bacon.. 46. 20 sliced mozzarella cheese. 72. 53 small onion. 69 sliced fresh mozzarella. 3. 5 tortilla chips. 59. 30 stewed tomatoes. 78 thyme. 54 sliced black olives (2oz). 17 shredded smoked white cheddar. 58. 3 tomato sauce (28oz). 51. 68 sliced leeks. 16 tarragon. 42 sliced fresh mushrooms. 31 91 . 3 sliced mushrooms.Index shredded lettuce and sliced. 44 shrimp. 70 small carrots. 81 tomato puree. 66 stalks celery.. 53 tomato puree (28oz). 5 tomato sauce. 78 thinly sliced green onions. 35 tasmanian light red chili. 74. 18 sliced ripe olives. 18 shredded monterey jack. 47 sweet basil. 40 tomato. 58. 21 small can chunky spaghetti. 37. 41 texas hot sauce. 49. 12. 9. 65. 72. 32 shrimp in shells. 62 small sweet pickle. 61 sirloin*.. 15 sliced onions. 4 tomato paste. 34. 67 spicy venison sausage. 4 stick butter or margarine. 44.fine chop. 66 squares red bell pepper. 77 sliced onion. 29 thawed and drained. 26 small fennel bulbs. 18 shredded monterey jack cheese. 32. 71 stem only. 49 tightly packed chopped fresh kale. 61 small yellow onion. 29 teaspoon sugar to your sauce. 60. 12 thinly sliced onion. 24. 1 sugar. 71 soup. 59 tomato juice. 29 stick cinnamon. 78 thinly sliced red bell pepper rings. 80 sprigs fresh mint leaves . 7. 75. 12 slices white bread. 38 stick arine. 29. 32 small green bell pepper.

71. peeled & seeded. 41 whole red bell pepper. 73 whole yellow bell pepper. 59 vegetable cooking spray. 24 undrained --. 16. 29 white or red wine. 7 whole chicken legs. 72. 66.. 55. 36. 42 zucchini. 75. 28. 79 vinegar. 35. 50. 38. 35. 73. 56 whole peeled tomatoes . 81 water or tomato juice. 7.(28 oz). 66 whole tomatoes drained. 18. 55. 37. 68 up or chunked. 26. 52 with juices. 60 unsalted pumpkinseed kernels. 10 with liquid. 18 unsweetened cocoa. 12. 70 whole green bell pepper. 20. 26. 11. 31 white onion. 13 white vinegar. 7. 59 wallaroo bacon. 72 92 . 70 whole tomatoes in juice. 78 vegetable oil. 15. 63. 3. 35. 52 whole ginger and grater. 20. 45. 37. 51. 22. 62 whole peeled tomatoes. 73 white wine. 12. 54 whole carrots. 64 whole boneless chicken. 48 undrained and chopped. 1 whole tomatoes (1 can). 25. 78. 75 water to form a paste. 52 whole milk. 48 uncooked lasagna noodles. 64. 61. outside skin and flesh only. 72 ziti rigate with ridges. 80 uncooked quick-cooking barley. 15. 53. 69. 55. peeled & seeded. 67. 7 whole or condensed milk. 26. 72 whole tomatoes. 74 whole tomatoes & liquid. 41 up with seeds and. 28. 24. 64 whole tomatoes in puree. 81 yellow bell peppers. 6 with skin. 29 worcestershire sauce. 5. 39. 72 whole yellow onion. 25.Whole Tomato Greats turmeric. 49. 64 whole eggs. 50. 71 use triangle. 37. 26. 80 undrained and coarsely chopped. 7. 63. 73. 67 whole tomatoes with basil (28oz). 43. 29. 78 undrained. 38. 23. 42 whole onion. 66. 75 unc. 28. 72. 7. 38. 57. 37. 69. 38. 50 yellow squash. 29 water. 23. 18. 26. 77. 64 turtle meat. 5 whole tomatoes. 79 vegetable or olive oil. 32. 54 wooroorooks chili. 6. 52. 43 venison stew meat. 68. 72 whole green peppers. peeled & seeded.

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