Subj : pasta sauces
To   : RUTH HAFFLY
From : JIM WELLER
Date : Fri Jul 29 2022 22:25:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> ... Store bought pasta sauce is a serious crime in Italy.

 RH> my own is easy enough to make up.

Exactly. And most pasta sauces have sugar in them, way too much
sugar, often HFCS. I only use tomato sauces that have at most a
little added salt.

 RH> 1 tsp each, dried oregano, basil, parsley and garlic powder

I also add minced onion and celery fried in olive oil and thyme to
mine.


---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pam's Shrimp Etouffee
 Categories: Cajun, Stews, Shrimp, Chilies, Rice
      Yield: 4 servings
 
      1 lb Fresh or frozen shrimp;
           Peeled & deveined
      2 c  Onion; chopped
      1 c  Celery; finely chopped
    1/2 c  Green pepper; fine chopped
      3    Cloves garlic; minced
      3 tb Cooking oil
      2 tb Butter or margarine
      4 ts Cornstarch
    1/2 c  Tomato sauce
      1 c  Water
    1/2 ts Salt
      1 ts Cajun seasoning
    1/4 ts Ground red pepper
    1/4 ts Black pepper
      2 ds Tabasco sauce
    1/2 ts Dried basil; crushed
    1/2 ts Dried oregano; crushed
    1/2 ts Dried thyme; crushed
      1    Bay leaf
    1/8    Lemon
      2 c  Hot cooked rice
 
  Thaw shrimp, if frozen.  In a large saucepan cook onion, celery,
  green pepper, and garlic, covered, in cooking oil for 10 minutes
  or till tender. Add butter; stir till melted.  Stir in cornstarch.
  Add tomato sauce, water, salt, ground peppers, Cajun seasoning,
  basil, oregano, thyme, bay leaf and tabasco sauce. Squeeze lemon
  wedge into pot and then toss the piece of lemon into pot as well.
  Cook and stir till bubbly.
  
  Add shrimp.  Return to boiling; reduce heat.  Simmer, uncovered,
  for 4-5 minutes or till shrimp turns pink.  Adjust seasonings to
  taste. Serve over fluffy white rice.
  
  Recipe by: Pamela Creeden
  
-----


Cheers

Jim    


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