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Back To Main Dishes Baked Ham with Brown Sugar Glaze Serving Size : 12 Preparation Time :2:45 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pounds fully cooked smoked bone-in ham -- (6 to 8 lb.) whole cloves 1 cup packed brown sugar 1 tablespoon balsamic vinegar 1/2 teaspoon dry mustard orange slices -- optional maraschino cherries -- optional
Heat oven to 325. Place ham, fat side up on rack in shallow roasting pan. insert meat thermometer so tip is in thickest part of ham and does not touch bone or fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until meat thermometer reads 135. (13 to 17 minutes per pound) 2. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on surface of ham. Insert a whole clove into each diamond. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer. 3. Cover ham and let stand about 15 minutes or until thermometer reads 40 degrees. garnish with orange slices and cherries. Per serving (excluding unknown items): 69 Calories; 0g Fat (0% calories from fat); 0g Protein; 18g Carbohydrate; 0 mg Cholesterol; 7 mg Sodium Food Exchanges: 1 Other Carbohydrates
Recipe By : Marilyn Ohl Serving Size : 6 Preparation Time :1:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pork loin chops -- 1/2 inch thick 1 teaspoon vegetable oil 1 can cream of chicken soup, condensed -- (10 3/4 oz. can) 1 cup celery -- chopped 1 cup onion -- chopped 1/4 teaspoon pepper 1/8 teaspoon poultry seasoning -- or sage 1 egg 1 can refrigerated biscuits
Heat oven to 350F. In large nonstick skillet, brown pork chops in oil. Place in ungreased 13x9-inch pan. In medium bowl, combine soup, celery, onions, pepper, poultry seasoning and egg; mix well. Separate dough into 10 biscuits; cut each into 8 pieces. Stir biscuit pieces into soup mixture; spoon over pork chops. Bake at 350F. for 45 to 55 minutes or until biscuit pieces are golden brown. Per serving (excluding unknown items): 304 Calories; 14g Fat (43% calories from fat); 36g Protein; 7g Carbohydrate; 119 mg Cholesterol; 503 mg Sodium Food Exchanges: 1/2 Starch/Bread; 5 Lean Meat; 1/2 Vegetable; 1 Fat Recipe By : Woman's Day Online Serving Size : 8 Preparation Time :1:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 4 tablespoons cold butter (1/2 stick) -- cut in small pieces 1/4 cup vegetable shortening -- (like Crisco) 3/4 cup buttermilk 2 tablespoons butter -- melted Mustard-Maple Butter: 4 tablespoons butter -- room temperature 1/4 cup grainy mustard 1 tablespoon maple flavored pancake syrup Filling: 6 ounces ham -- sliced 2 cups watercress sprigs
BUNNY BISCUITS WITH HAM Prep: 20 min Bake: 12 min Cost per Serving: 50 cents These flaky "bunnies" can be served without the fixin's too. Planning Tip: Can be made up to 1 day ahead.
1. Heat oven to 450 F. Have a baking sheet ready. 2. To make dough in food processor: Process flour, baking powder and baking soda to mix. Add butter and shortening. Process on/off until coarse crumbs form. With motor running, add buttermilk. Process just until dough leaves sides of bowl. By hand: In a medium-size bowl, mix flour, baking powder and baking soda until blended. Cut in butter and shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas. Stir in buttermilk with a fork until mixture clumps together. Press dough into a ball. 3. On a lightly floured surface with a lightly floured rolling pin, roll dough into a 10x6-inch rectangle. With long edge facing you, fold in both short ends so they meet in center (see Cooking Lesson, below). Fold dough in half (as if you were closing a book) forming a packet 4 layers thick. Again roll dough into a 10x6-inch rectangle. 4. With a floured 2 1/2-inch bunny-shaped cutter (or other simple 2 1/2-inch cutter), cut dough in one downward motion. Place biscuits 1 1/2 inches apart on ungreased baking sheet. Brush tops with melted butter. Gently press scraps together, reroll and cut more biscuits. 5. Bake 10 to 12 minutes until biscuits are lightly browned. Remove to a wire rack. While still warm, split biscuits with a sharp knife. Let cool, then store airtight up to 1 day. 6. To assemble: Spread cut sides of each biscuit with Mustard-Maple Butter. Fill each biscuit with a piece of ham and some watercress.
Exchanges: 1 3/4 starch/bread, 2/3 lean meat, 4 1/4 fat
MUSTARD-MAPLE BUTTER With a whisk or fork, beat 1/2 stick (1/4 cup) butter or margarine, at room temperature, 1/4 cup grainy mustard and 1 tablespoon maple-flavored pancake syrup until well blended. Refrigerate up to 1 week. Bring to room temperature to use.
COOKING LESSON: Biscuit Dough These biscuits are extra flaky because the unusual folding and rolling process layers the butter throughout the dough. 1. After you've rolled the dough into a 10x6-inch rectangle, fold over the shorter (6-inch) sides until they just touch in the middle. 2. Then fold dough over again, in half, as shown. Use the lightest touch possible when rolling and folding the dough. If overworked, the biscuits will turn out tough and chewy. 3. Roll the dough to 10x6 inches again. Dip cutter in flour and cut biscuits. Biscuits from the first cutting rise more evenly, so cut close together and get as many as you can. Place on ungreased baking sheet. Gather together scraps, lightly reroll and cut. (Bake remaining scraps as they are; kids love them with jam for a snack.) Per serving (excluding unknown items): 342 Calories; 19g Fat (50% calories from fat); 9g Protein; 34g Carbohydrate; 40 mg Cholesterol; 606 mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates
Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Ketchup 2 tbl... Honey 2 tbl... White Vinegar 2 tbl... Soy sauce 1/4 t Five spice powder -- (opt.) 1 sm. Onion: finely chopped 2 tsp. Fresh ginger -- minced 1 Garlic clove -- minced 1 t Cornstarch - dissolved in 1 T cold water 4 lb. Country ribs: - cut into individual ribs Hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice. HILL COUNTRY RIBS: Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into a medium saucepan, and simmer until reduced to 1 cup.
(From Jean Allen - GRDG72B) Per serving (excluding unknown items): 865 Calories; 1g Fat (1% calories from fat); 10g Protein; 223g Carbohydrate; 0 mg Cholesterol; 9665 mg Sodium Food Exchanges: 2 Starch/Bread; 3 Vegetable; 12 Other Carbohydrates
Serving Size : 4 Preparation Time :10:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups barbecue sauce 1/2 cup beer -- or beef broth 3 pounds pork country-style ribs 1 cup chopped onions 1/2 teaspoon coarsely ground pepper 1 teaspoon minced garlic
In crockery cooker (crock pot) stir together all ingredients. Cook on high for 4 to 6 hours, low for 10 to 12 hours or until ribs are fork tender. Per serving: 697 Calories; 47g Fat (62% calories from fat); 43g Protein; 21g Carbohydrate; 164 mg Cholesterol; 1160 mg Sodium Food Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates Serving Size : 1 Preparation Time :0:10 Categories : Ethnic Luncheon Pork & Ham Sandwiches
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cuban bread butter mustard mayonnaise pork roast -- cold -- thinly sliced boiled ham -- thinly sliced Swiss cheese -- thinly sliced dill pickles -- thinly sliced
Slice the bread in half lengthwise;Butter both the inside and the outside of the bread (butter the outside if you are going to press the sandwich in a sandwich press otherwise you don't need to butter the outside) Construct the sandwich with the following ingredients according to your taste; mustard, mayonnaise, roast pork, cold and not overcooked, thinly sliced, boiled ham thinly sliced, Swiss cheese thinly sliced, and dill pickle slices. For an authentic Cuban you now need to place the sandwich in a preheated sandwich press. Toast to your taste and serve. If you don't have a sandwich press skip this step and eat. Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0 mg Cholesterol; 0 mg Sodium Serving Size : 24 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bulk sausage -- browned -- drained 8 ounces cheddar cheese -- grated 2 cups Bisquick® baking mix
Preheat oven to 375 Break up and brown the sausage in a frying pan like you would ground beef. Drain. Grate the cheese. Mix the cheese, sausage and Bisquick mix in a bowl until everything is moist and holds together when pressed into 1 inch balls. Trust me it will get there. Place 1 inch balls (for appetizer size) or press into biscuit size shapes. Place on lightly greased baking sheet and bake in a preheated 375 degree oven for about 20 minutes. Maybe a little lees time for smaller horderves or a little longer for bigger biscuit size. makes about 24 balls or 12 to 14 bigger biscuit size. Per serving: 157 Calories; 12g Fat (70% calories from fat); 5g Protein; 7g Carbohydrate; 23 mg Cholesterol; 301 mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 2 Fat
NOTES : Fantastic using regular Bisquick, regular or hot bulk pork sausage and regular cheddar cheese. Pretty good using regular Bisquick, light turkey sausage, and reduced fat cheddar cheese. Hey if you want people to really rave about them go for the higher fat version. Serving Size : 4 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces egg noodles -- (3 cups) 1 cup light sour cream 10 3/4 ounces cream of mushroom soup -- condensed 1 tablespoon dried onions 1/8 teaspoon pepper 16 ounces Frozen Broccoli Cauliflower Carrots Comb. -- thawed 2 cups cooked ham -- cubed 1/4 cup corn flake crumbs 2 tablespoons margarine -- melted
Cook noodles to desired doneness as directed on package. Drain; keep warm.
Heat oven to 350F Grease 2 1/2-quart casserole. In small bowl, combine sour cream, soup, onion and pepper. In greased casserole, combine cooked noodles, vegetables and ham. Pour soup mixture over noodle mixture; blend well. In small bowl, combine cornflake crumbs and margarine; sprinkle evenly over casserole. Bake at 350F for 30 to 35 minutes or until bubbly.
MICROWAVE DIRECTIONS: Cook noodles as directed. In small bowl, combine sour cream, soup, onion and pepper. In 3-quart microwave-safe casserole, cook vegetables as directed on package and drain. Add noodles, ham and soup mixture; blend well. Microwave on HIGH for 9 to 10 minutes or until bubbly, stirring once halfway through cooking. In small bowl, combine cornflake crumbs and margarine; sprinkle evenly over casserole. Microwave on HIGH 2 minutes. Per serving (excluding unknown items): 370 Calories; 18g Fat (45% calories from fat); 19g Protein; 32g Carbohydrate; 72 mg Cholesterol; 1390 mg Sodium Food Exchanges: 2 Starch/Bread; 2 Lean Meat; 2 1/2 Fat Serving Size : 8 Preparation Time :2:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds ham, rump half -- or shank, fully cook 1/2 cup brown sugar 1/2 teaspoon dry mustard 2 tablespoons fruit juice whole cloves
Place ham, fat side up, on rack in shallow pan. Do not cover or add water. Score ham fat in diamonds. (cut only 1/4 inch deep)Insert meat thermometer. Roast in slow oven 325 degrees until thermometer reads 140 degrees for a fully cooked ham or 160 degrees internal temperature for a ham that wasn't fully cooked to start with. Meanwhile prepare tangy mustard glaze. The last 30 minutes of cooking time, spoon fat from pan. Stud ham with whole cloves. Spoon glaze over ham. Continue baking, basting occasionally. Per serving: 472 Calories; 30g Fat (58% calories from fat); 35g Protein; 14g Carbohydrate; 124 mg Cholesterol; 120 mg Sodium Food Exchanges: 5 Lean Meat; 3 Fat; 1 Other Carbohydrates Serving Size : 4 Preparation Time :8:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons honey 1/4 cup Dijon mustard 1 teaspoon cider vinegar -- or wine vinegar salt pepper 1 1/4 pounds pork loin chops -- 4 (5 oz. each) chops
1. To prepare marinade, in small saucepan heat honey over low heat until it liquefies. Add mustard, vinegar, salt and pepper; blend completely and cool to room temperature. 2. Place pork chops in gallon size resealable plastic bag. Pour marinade over chops. Seal bag squeezing out air; turn bag to coat chops. refrigerate overnight, turning bag occasionally. 3. Preheat broiler. Remove chops from refrigerator 30 minutes before broiling. Drain and discard marinade. 4. Broil on rack, close to heat source, until done about 6 to 7 minutes per side. Per serving: 198 Calories; 8g Fat (35% calories from fat); 25g Protein; 7g Carbohydrate; 59 mg Cholesterol; 243 mg Sodium Food Exchanges: 3 1/2 Lean Meat; 1/2 Other Carbohydrates
NOTES : Speed Alert: Really Quick to Cook but needs long no-work marinating time. If you like you can liquify the honey in a microwave. Place in a small, microwavable bowl and microwave on 25% power for 30 seconds.
Serving Size : 4 Preparation Time :1:15 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 4 pork loin chops 1 small onion -- thinly sliced 2 medium potatoes -- thinly sliced 4 small frozen corn -- small or halved 1 teaspoon dill weed -- if desired-I like it 1/4 cup light margarine
Also needed 4 rectangles heavy-duty foil (16x12 inches)
Heat oven to 350F. In large skillet heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 of onion slices and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 dill weed over each dinner; top with 1 tablespoon light margarine.
Fold foil around pork chop and corn; seal top and sides securely. Place packets in 15x10x1-inch baking pan. bake at 3350F. for 1 hour or until pork chops are no longer pink. Per serving: 739 Calories; 24g Fat (28% calories from fat); 46g Protein; 95g Carbohydrate; 80 mg Cholesterol; 234 mg Sodium Food Exchanges: 6 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat
Serving Ideas : Creamy Cole Slaw, Onion Pepper Biscuits Serving Size : 4 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Jerk Rub 2 pounds pork tenderloin or spareribs -- cut in small steaks
Jamaican Jerk Rub: Combine together: 4 tsp. ground allspice, 1 Tbs. each dried thyme and paprika, 1 tsp. each ground red pepper (cayenne), garlic powder, onion powder and salt and 1/4 tsp. black pepper.
1. Sprinkle 1/4 teaspoon Jerk Rub over 1 side of 1 inch thick slices of pork loin, then spread over surface with fingertips. Repeat with other side of steaks. Lightly spray both sides with nonstick cooking spray.
2. To grill or broil: Grill 4 to 6 inches above hot coals 5 to 6 minutes, turning once, until opaque in middle. Broil on broiler rack 4 to 6 inches from heat source as directed.
Cut in Slices. Serve
You can also Jerk chicken and seafood or Make a Jamaican Jerk Pork Sandwich. Just put it in a bun. Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0 mg Cholesterol; 0 mg Sodium
Serving Ideas : Red Beans and Rice, and Fried Plantains
NOTES : I found this recipe for Jerk rub in Woman's Day, but I usually use a prepared Jerk Marinade that I get at the grocery store called Island Pit Hot Barbecue Jerk Marinade. I have a good friend at Church who is Jamaican . Note she is the mother of 4 which includes 5 year old twin boys. She just finished getting her law degree at Stetson and is studying to take the Bar. Jamaican culture is fascinating and I love the hot spicy food. Jamaica is not the Bob Marley image that most Americans have. It is mostly Protestant and the largest denominations down there are Baptist and Church of God. Jamaican culture is a mixture of Chinese, African and Indian. Jerk sauce comes from the Islands of Jamaica. It was developed by the Arawak Indians. It was a method of preserving meats using ocean salt, Scotch Bonnet Peppers, and the fruit of the pimiento tree. In modern Jamaica, Jerk sauce is the method of barbecuing and everyone has their own recipe.
Recipe By : Heart4Hom Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- sliced 3/4 cup lime juice 1 cup honey 1/2 teaspoon cayenne pepper 2 pounds pork center loin chops -- boneless
In a large bowl, combine the onion, lime juice, honey, and pepper. Add the pork chops, cover, and refrigerate the excess marinade. Place the chops on the grill and grill for 15-20 minutes, or until completely cooked through, turning them over halfway through the cooking. In a small saucepan on the stovetop, bring the marinade to a full boil, then serve over the chops. Yield: 4 serving Per serving: 621 Calories; 21g Fat (30% calories from fat); 35g Protein; 77g Carbohydrate; 113 mg Cholesterol; 106 mg Sodium Food Exchanges: 5 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 4 1/2 Other Carbohydrates
NOTES : Use white or red onion. "Apricot, peach, or pineapple preserves will even work here in place of the honey." Recipe By : Deana Serving Size : 4 Preparation Time :0:15 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ham slices 1/4 cup peach preserves 1/4 cup Dijon mustard
Baste ham with melted peach preserves mixed with mustard while broiling. Per serving: 72 Calories; 2g Fat (19% calories from fat); 2g Protein; 14g Carbohydrate; 3 mg Cholesterol; 268 mg Sodium Food Exchanges: 1 Other Carbohydrates
Serving Ideas : Fresh-Fruit Salad, Scalloped or AuGratin Potatoes Recipe By : Bisquick Serving Size : 10 Preparation Time :0:45 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked ham -- cut in small pieces 1 1/2 cups frozen shredded potatoes 1 1/2 cups frozen broccoli cuts 1 can cream of mushroom soup, condensed -- Healthy Favorites 1/3 cup skim milk 2 cups Bisquick® baking mix 3/4 cup water 3/4 cup cheddar cheese, low fat -- shredded
Heat oven to 400. generously grease 13x9x2" baking dish. Mix ham, potatoes, broccoli, soup and milk in a bowl. Stir baking mix and water in baking dish until moistened; spread evenly. Spread ham mixture over batter; sprinkle with cheese. Bake 30 minutes. Per serving (excluding unknown items): 230 Calories; 11g Fat (43% calories from fat); 12g Protein; 19g Carbohydrate; 26 mg Cholesterol; 1137 mg Sodium Food Exchanges: 1 Starch/Bread; 1 1/2 Lean Meat; 1 1/2 Fat Serving Size : 4 Preparation Time :0:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces yellow rice mix 2 teaspoons vegetable oil 1 1/4 pounds pork loin chops -- (about 4 thin cut) 14 1/2 ounces salsa-style tomatoes 1/4 cup cilantro (or parsley) -- chopped
Prep: 5 min Cook: 25 min Cost per Serving: $1.05
1. Cook rice in a medium-size saucepan according to package directions, omitting butter, oil or margarine. 2. After rice has cooked 18 to 19 minutes, heat oil in a large nonstick skillet over medium-high heat. Add pork chops and cook 2 minutes per side or until no longer pink at center. Remove to one side of a serving platter. 3. Put tomatoes in skillet and heat through. 4. To serve, mound rice on serving platter. Top with pork chops. Spoon on tomatoes and sprinkle cilantro over all.
Exchanges: 2 1/2 starch/bread, 1 vegetable, 2 3/4 medium-fat meat Per serving (excluding unknown items): 385 Calories; 12g Fat (26% calories from fat); 37g Protein; 39g Carbohydrate; 59 mg Cholesterol; 176 mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Fat
Recipe By : Deana Serving Size : 11 Preparation Time :1:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bag cornbread stuffing mix -- (Pepperidge Farm) 2 1/2 cups water -- (or chicken broth) 1 stick butter 1 pound bulk sausage -- (I use hot ) 1/2 cup chopped celery -- (or more) 1 cup chopped onion -- (or more) 1/2 cup chopped pecans -- (or more or walnuts) 1 teaspoon thyme 1/2 teaspoon nutmeg
One recipe is enough to stuff a 14 to 16 pound bird. If Making a larger bird double the recipe. You can freeze leftovers.
Heat water and margarine to a boil. Remove from heat. In a very large bowl, add cornbread stuffing crumbs. Pour in water and butter mixture. Toss lightly until moist throughout. Set aside.
In skillet breakup and brown sausage until all pink is gone. Use spatula to keep meat separated while cooking. Remove meat from skillet and drain. Drain all but 2 tablespoons grease from skillet and add chopped onion and celery. Sauté until soft and translucent. Add the cooked sausage back to the pan along with 1 tablespoon water, the thyme and nutmeg. Stir, cover and simmer on low for 5 minutes.
Add the meat mixture to the stuffing mixture in the large bowl. Add pecans if desired. Toss together lightly.
Stuff the bird generously, but don't over pack it. Roast the bird as usual. The remaining stuffing can be formed into serving size balls and wrapped individually in aluminum foil, or placed into a covered baking dish. Bake the remaining stuffing balls in the oven for about 1 hour. I put them in about one hour before the turkey is due to come out. Per serving (excluding unknown items): 221 Calories; 21g Fat (85% calories from fat); 5g Protein; 3g Carbohydrate; 31 mg Cholesterol; 293 mg Sodium Food Exchanges: 1/2 Lean Meat; 3 1/2 Fat
NOTES : * For lower fat stuffing (Mind you this is filled with fat regardless so you might as well indulge) Use 3 cups water and 1/2 stick butter in place of the butter and water amounts given in the above recipe.
Serving Size : 12 Preparation Time :2:30 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage -- bulk 1 1/2 cups onion -- finely chopped 12 ounces tomato paste -- canned 84 ounces crushed tomatoes -- canned 2 cups water 4 cloves garlic -- minced 4 bay leaves 1 1/2 tablespoons sugar 1 tablespoon dried basil leaves 1 tablespoon dried oregano 4 tablespoons fresh parsley -- chopped 2 teaspoons salt -- 2
In a large pot, cook and stir the bulk Italian sausage with the onion until the meat is brown; drain fat, add remaining ingredients. Bring sauce to a boil; reduce heat. Partly cover and simmer for 2 hours, stirring occasionally. (If desired simmer in crock-pot instead of a pot) Makes 12 cups of sauce. Per serving (excluding unknown items): 225 Calories; 13g Fat (47% calories from fat); 9g Protein; 23g Carbohydrate; 29 mg Cholesterol; 1363 mg Sodium Food Exchanges: 1 Lean Meat; 3 1/2 Vegetable; 2 Fat
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Deana
deanarrca@aol.com
Date Last Modified: 2/2/00