Ingredient:
- 6 oz penne pasta, uncooked vegetable cooking spray
- 4 oz Canadian bacon, chopped
- 3/4 cup chopped sweet red pepper
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
- 1 tsp sugar
- 1/2 tsp dried basil
- 1/4 tsp freshly ground pepper
- 1/4 tsp salt
- 2 tsp all-purpose flour
- 1/4 cup evaporated skimmed milk
Direction:
Cook pasta according to package directions, omitting fat or salt, then drain and set aside.
Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.
Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.
Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.
Garnish with a basil sprig if desired.
Makes 4 servings.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |