1 brick of spinach
1 28-oz can of crushed
1 tomatoes
1 10-oz bag of frozen green
1 pepper
2 7-oz cans of salt-free
1 mushrooms
1 each lots of dehydrated onion
1 each garlic to taste
1 each parsley to taste
1 each italian seasoning to taste
1 pinch black pepper
Directions
It was good, but much more of a stew than a sauce. Next time I make
it, I'll use real onions, and two cans of tomatoes, and have
containers ready to freeze most of it... my freezer is full these
days. In summer, fresh tomatoes (and probably zucchini) would be
good...
Source: Original
Posted by "Aliza R. Panitz"
Digest [Volume 15 Issue 20] Feb. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Aliza's Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Historians have traced the existence of recipes back into ancient history, at least as far back into recorded history as the Egyptians, and potentially, even further back. However, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
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We hope you enjoy this Aliza's Spaghetti Sauce recipe.
