3 vine ripened tomatoes,diced ½ onion, diced
1 8oz can tomato paste 1 clove garlic, diced2 Tbsp olive oil 1 pinch of sugar
1 tsp. dried oregano 1 tsp.salt
1 tsp. black pepper 1 tsp. basil
2 Tbsp dry sherry
1. Sauté onions in the olive oil until soft over medium heat. Add the garlic.
2. Next add the tomatoes, tomato paste, and 1 can of water.
3. Add oregano, salt, pepper, basil, sugar, and dry sherry.
4. Let sauce simmer on low for twenty minutes. Stirring occasionally.
If the sauce gets too thick, add a little more water or dry sherry to desired consistency.
5. Serve warm over spaghetti or other favorite pasta.6. Garnish with grated Parmesan or Pecorino Romano cheese.
Serves 2
Strawberry Sorbet
1 jar strawberry "jam" or syrup
½ cup french vanilla yogurt
1 cup frozen strawberries
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a freezer safe container.
4. Freeze for 20-30 minutes.
Serves 4
Macaroni & Cheese
2 Tbsp butter 2 Tbsp all-purpose flour
2 cups whole milk 2 cup shredded cheddar cheese
4 oz cream cheese 1 tsp white pepper
1 tsp chili powder 1 tsp dry mustard
½ tsp garlic powder ½ tsp salt
12 oz penne pasta 10 Ritz crackers, crushed
1. Preheat oven to 350 degrees.
2. Cook pasta until al dente and drain.
3. In a medium sized pot, melt butter. Stir in flour and cook until light in color.
4. Slowly whisk in milk until smooth.Whisk in cream cheese, cheddar cheese, salt,
pepper, mustard, and garlic.
5. In a medium-sized baking dish, mix together the cheese sauce and the pasta.
6. Sprinkle the crushed crackers over top.
7. Bake at 350 degrees for 20 minutes.
Serves 4
