Subj : pasta sauces
To   : JIM WELLER
From : Ruth Haffly
Date : Sun Jul 31 2022 17:03:41

Hi Jim,

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

 RH> my own is easy enough to make up.

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

My MIL, in later years, started adding a carrot to absorb some of the
acid from the tomatoes. I still make mine without the carrot, haven't
really noticed a difference.


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

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

I've not used thyme but sometimes do a fresh sauce with all fresh
tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use the
dried ones. Celery goes in other things, not pasta sauce as a general
rule.

 JW>       Title: Pam's Shrimp Etouffee
 JW>  Categories: Cajun, Stews, Shrimp, Chilies, Rice
 JW>       Yield: 4 servings

Looks good but I'd sub out brown basmati or brown rice for the white and
something else probably for the tabasco.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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