http://www.recfoodcooking.com/

I am going to blame Little Malice for this one...
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/
>
>I am going to blame Little Malice for this one...

OK!!! I got this one. I voted not fussy. I'd rather make my own but
sometimes you gotta do what you gotta do.

Lou

ChattyCathy > wrote in message
...
> http://www.recfoodcooking.com/
>
> I am going to blame Little Malice for this one...

D'oh! Second!

"Missed it by... That much!"

ObJarredSauce: Prego with Mushrooms

The Ranger

"ChattyCathy" > ha scritto nel messaggio
...
> http://www.recfoodcooking.com/
>
> I am going to blame Little Malice for this one...
> --
> Cheers
> Chatty Cathy

Why, why, why? Why would people insist on jarred stuff when there are
gazillions of ways with pasta that take 10 minutes? You might as well pour
fruit juice over the pasta with most of them.
--
http://www.judithgreenwood.com

Lou Decruss wrote:
> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
> > wrote:
>
>> http://www.recfoodcooking.com/
>>
>> I am going to blame Little Malice for this one...
>
> OK!!! I got this one. I voted not fussy. I'd rather make my own but
> sometimes you gotta do what you gotta do.
>
> Lou
>
You get the TFH today then

I bought a jar (once). I opened it, looked at it, sniffed it, took a
teaspoon, tasted a tiny bit of it ... spat it out and decided it was
"Blech". The contents went into the trash. I kept the jar, it was made
of glass ;-)

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Giusi wrote:
> "ChattyCathy" > ha scritto nel messaggio
> ...
>> http://www.recfoodcooking.com/
>>
>> I am going to blame Little Malice for this one...
>> --
>> Cheers
>> Chatty Cathy
>
> Why, why, why? Why would people insist on jarred stuff when there are
> gazillions of ways with pasta that take 10 minutes? You might as well pour
> fruit juice over the pasta with most of them.

Quite so.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

The Ranger wrote:
> ChattyCathy > wrote in message
> ...
>> http://www.recfoodcooking.com/
>>
>> I am going to blame Little Malice for this one...
>
> D'oh! Second!
>
> "Missed it by... That much!"
>
> ObJarredSauce: Prego with Mushrooms

You can have my share But then again, I don't live where you do,
maybe the brands you get are better? Dunno. I bought one of the 'better'
brands available here - in fact I like the herbs/spices products they
make - but it was still awful.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

I'd like to throw a distinction into the discussion: jarred, canned,
and fresh tomato. I don't normally make tomato sauce from fresh
tomatoes. I tried it once and decided it was too much trouble. I don't
normally open a jar of tomato sauce. As others have mentioned, they
tend to be too sweet or have off flavors.


But canned.
Canned tomato products are yummy.
If you check the ingredients, canned can have one ingredient: tomatoes.
Canned sauces can have spices added to them or not.
A small can of Muir Glen tomato sauce poured over pasta can make an
excellent quick meal.
Canned tomato products can be paste or chopped seedless or sauce
depending on how much liquid is evaporated off in the process.
Canned tomato products can be the one great excuse for buying canned
goods at all.
They are, in my opinion, better than fresh.
I'll stand on a soap box for canned tomato sauce any time.


--Lia

"ChattyCathy" > ha scritto nel messaggio
...
> Lou Decruss wrote:
>> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
>> > wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> I am going to blame Little Malice for this one...
>>
>> OK!!! I got this one. I voted not fussy. I'd rather make my own but
>> sometimes you gotta do what you gotta do. Lou
>>
> You get the TFH today then
>
> I bought a jar (once). I opened it, looked at it, sniffed it, took a
> teaspoon, tasted a tiny bit of it ... spat it out and decided it was
> "Blech". The contents went into the trash. I kept the jar, it was made of
> glass ;-)

Yeah! Hurrah! (I believe my cats would not eat it. They eat my and my
neighbors' leftover pasta with a strong preference for those containing
pancetta or Gorgonzola. One is mad for pesto Genovese.)

Julia Altshuler wrote:
> I'd like to throw a distinction into the discussion: jarred, canned,
> and fresh tomato. I don't normally make tomato sauce from fresh
> tomatoes. I tried it once and decided it was too much trouble. I don't
> normally open a jar of tomato sauce. As others have mentioned, they
> tend to be too sweet or have off flavors.
>
>
> But canned.
> Canned tomato products are yummy.
> If you check the ingredients, canned can have one ingredient: tomatoes.
> Canned sauces can have spices added to them or not.
> A small can of Muir Glen tomato sauce poured over pasta can make an
> excellent quick meal.
> Canned tomato products can be paste or chopped seedless or sauce
> depending on how much liquid is evaporated off in the process.
> Canned tomato products can be the one great excuse for buying canned
> goods at all.
> They are, in my opinion, better than fresh.
> I'll stand on a soap box for canned tomato sauce any time.

Fresh tomatoes are not that much trouble - I just plop them in some
just-boiled water for about 30 seconds and they peel very easily... Also
I don't by canned sauce per se, so I can't say. But I'll give you this:
canned peeled whole or chopped tomatoes (just the tomatoes) are fine -
but I always add my own garlic/herbs and/or meat (if it's a meat sauce).
But that store bought "heat and eat" stuff available locally is still
*Blech* IMHO...
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote in message
...
> The Ranger wrote:
>> ChattyCathy > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>>>
>>> I am going to blame Little Malice for this one...
>>
>> D'oh! Second!
>>
>> "Missed it by... That much!"
>>
>> ObJarredSauce: Prego with Mushrooms
>
> You can have my share But then again, I don't live
> where you do, maybe the brands you get are better?
> Dunno. I bought one of the 'better' brands available
> here - in fact I like the herbs/spices products they make - but
> it was still awful.

Oh don't worry 'bout me taking your share. I make my own when
given the choice but some nights Prego microwaved for two minutes
just works best. I'd rather use my local grocery store's brand
over Prego, too, given a choice of insta-sauces but Prego is what
the daughter-units prefer.

The Ranger

The Ranger wrote:

>
> Oh don't worry 'bout me taking your share. I make my own when
> given the choice but some nights Prego microwaved for two minutes
> just works best. I'd rather use my local grocery store's brand
> over Prego, too, given a choice of insta-sauces but Prego is what
> the daughter-units prefer.

Forgot to ask.... is the Prego sauce you buy hot stuff - as in chili? A
Prego roll (fried steak served on buns with hot sauce) is not a Prego
roll 'round here unless it is smothered in tomato/garlic/chili sauce ( I
haven't noticed any mushrooms in the sauce to be honest)...
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote:
> The Ranger wrote:
>
>>
>> Oh don't worry 'bout me taking your share. I make my own when given
>> the choice but some nights Prego microwaved for two minutes just works
>> best. I'd rather use my local grocery store's brand over Prego, too,
>> given a choice of insta-sauces but Prego is what the daughter-units
>> prefer.
>
> Forgot to ask.... is the Prego sauce you buy hot stuff - as in chili? A
> Prego roll (fried steak served on buns with hot sauce) is not a Prego
> roll 'round here unless it is smothered in tomato/garlic/chili sauce ( I
> haven't noticed any mushrooms in the sauce to be honest)...

Prego is a brand of Italian style tomato/spaghetti sauce.

http://www.prego.com/prego.aspx#

-Tracy

ChattyCathy wrote:
> http://www.recfoodcooking.com/

I'm waiting for someone to produce jarred ****ghetti sauce under the
label "Dago Red". <G>

ChattyCathy wrote:
>
>
> You can have my share But then again, I don't live where you do,
> maybe the brands you get are better? Dunno. I bought one of the 'better'
> brands available here - in fact I like the herbs/spices products they
> make - but it was still awful.


I can get a pretty good variety of bottled spaghetti sauces here. While the
old standard labels are not very good, some of the others are quite
palatable. I don't often eat spaghetti with tomato sauce, but I do find it
a time saver when making lasagne. If we have spaghetti I usually make a
sauce with fresh tomatoes or, more often, with just olive oil and garlic.

Dave Smith wrote:
> ChattyCathy wrote:
>>
>> You can have my share But then again, I don't live where you do,
>> maybe the brands you get are better? Dunno. I bought one of the 'better'
>> brands available here - in fact I like the herbs/spices products they
>> make - but it was still awful.
>
>
> I can get a pretty good variety of bottled spaghetti sauces here. While the
> old standard labels are not very good, some of the others are quite
> palatable. I don't often eat spaghetti with tomato sauce, but I do find it
> a time saver when making lasagne. If we have spaghetti I usually make a
> sauce with fresh tomatoes or, more often, with just olive oil and garlic.

Funny, I do the opposite - if I am reading you correctly that is. If I
am going to take the trouble to make a lasagna, I make the sauce.
Spaghetti is usually a quick meal with jarred sauce or defrosted frozen
homemade or like you said, garlic and olive oil.

-Tracy

Sheldon wrote:
> ChattyCathy wrote:
>> http://www.recfoodcooking.com/
>
> I'm waiting for someone to produce jarred ****ghetti sauce under the
> label "Dago Red". <G>

I saw a bottle of wine with that label at a wine shop in Santa Barbara,
CA about 10 years ago. We laughed.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> Sheldon wrote:
> > ChattyCathy wrote:
> >>http://www.recfoodcooking.com/
>
> > I'm waiting for someone to produce jarred ****ghetti sauce under the
> > label "Dago Red". <G>
>
> I saw a bottle of wine with that label at a wine shop in Santa Barbara,
> CA about 10 years ago. We laughed.

http://www.marabellavineyard.com


SHELDON

l, wrote on Tue, 11 Dec 2007 19:33:35 GMT:

??>> http://www.recfoodcooking.com/
??>>
??>> I am going to blame Little Malice for this one...
??>> --

lnl> A small, local chain of restaurants (Pasta House Co., St.
lnl> Louis metropolitan area) offers jars of its sauce, in
lnl> restaurant and through local grocers. I like it quite
lnl> well and don't believe it worth my time and effort to make
lnl> my own.

It's slightly deviating, if not OT, but I use Contadina pizza
sauce bought in a squeeze bottle to make a quick slice or two of
pizza from the frozen pizza dough I keep in the freezer. It's a
pretty quick lunch and there are usually things in the fridge
worthwhile putting on top in addition to the thin-sliced onion
that I always use. I find that vegetarian fat-free Pepperoni
(Yves) is quite flavorful on such a pizza and it freezes well.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Tracy wrote:
>
>
> > I can get a pretty good variety of bottled spaghetti sauces here. While the
> > old standard labels are not very good, some of the others are quite
> > palatable. I don't often eat spaghetti with tomato sauce, but I do find it
> > a time saver when making lasagne. If we have spaghetti I usually make a
> > sauce with fresh tomatoes or, more often, with just olive oil and garlic.
>
> Funny, I do the opposite - if I am reading you correctly that is. If I
> am going to take the trouble to make a lasagna, I make the sauce.
> Spaghetti is usually a quick meal with jarred sauce or defrosted frozen
> homemade or like you said, garlic and olive oil.


Sorry, but I am not a fan of the North American version of Italian
cuisine..... spaghetti and shapes of pasta with tomato sauce. It's just not
worth the effort. I have had lots of home made pasta (tomato) sauces and
they aren't much better. I would rather go to the extra effort with good
cheese than the sauce. That IMO makes a much bigger difference. I have
dinner once in a while with my Italian neighbours who use their home made
sauce and then use canned Parmesan. My lasagne is better then hers.

On Tue, 11 Dec 2007 19:29:34 +0200, ChattyCathy
> wrote:

>Lou Decruss wrote:
>> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
>> > wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> I am going to blame Little Malice for this one...
>>
>> OK!!! I got this one. I voted not fussy. I'd rather make my own but
>> sometimes you gotta do what you gotta do.
>>
>> Lou
>>
>You get the TFH today then

I don't think I've looked at them until now. I didn't realize you
kept track. <my bad> I can't figure out which one looks the most like
a dunce hat. That's what I need for spending too much time on usenet
this morning.

>I bought a jar (once). I opened it, looked at it, sniffed it, took a
>teaspoon, tasted a tiny bit of it ... spat it out and decided it was
>"Blech". The contents went into the trash. I kept the jar, it was made
>of glass ;-)

The major advertised brands are all pretty nasty. Around here the
smaller Italian stores all carry "off" brands that are usually good.
Nothing's as good as making your own, but I'd question the honesty of
anyone who claimed to cook from scratch 365 days of the year. I'm
sure these are all canned locally in smaller quantities than stuff
like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
get them for a buck a jar usually. Actually, my confession: When I
read this in the morning I went to the pantry, grabbed two jars and
tossed them in the slow cooker. Then browned a few dago snausages and
cut them in smaller pieces and added them to the sauce. All I have to
do is the pasta and bread and dinner is done. The kitchen is clean
and life is good. Thanks for the idea.

Lou

On Tue, 11 Dec 2007 20:45:34 GMT, "James Silverton"
> wrote:

> l, wrote on Tue, 11 Dec 2007 19:33:35 GMT:
>
> ??>> http://www.recfoodcooking.com/
> ??>>
> ??>> I am going to blame Little Malice for this one...
> ??>> --
>
> lnl> A small, local chain of restaurants (Pasta House Co., St.
> lnl> Louis metropolitan area) offers jars of its sauce, in
> lnl> restaurant and through local grocers. I like it quite
> lnl> well and don't believe it worth my time and effort to make
> lnl> my own.
>
>It's slightly deviating, if not OT, but I use Contadina pizza
>sauce bought in a squeeze bottle to make a quick slice or two of
>pizza from the frozen pizza dough I keep in the freezer. It's a
>pretty quick lunch and there are usually things in the fridge
>worthwhile putting on top in addition to the thin-sliced onion
>that I always use. I find that vegetarian fat-free Pepperoni
>(Yves) is quite flavorful on such a pizza and it freezes well.

Pastorelli makes the best pizza sauce I've found. When Costco sold it
I'd buy the gallon can and freeze it in zip lock bags. They're out of
Chicago and not available everywhere. Do a google and you'll be
surprised. It even made it's way into the "big green egg forum." I've
made my own many times, but You can't make it as cheap.

Lou

"Lou Decruss" > wrote in message
news
> On Tue, 11 Dec 2007 19:29:34 +0200, ChattyCathy
> > wrote:
>
>>Lou Decruss wrote:
>>> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
>>> > wrote:
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>>> I am going to blame Little Malice for this one...
>>>
>>> OK!!! I got this one. I voted not fussy. I'd rather make my own but
>>> sometimes you gotta do what you gotta do.
>>>
>>> Lou
>>>
>>You get the TFH today then
>
> I don't think I've looked at them until now. I didn't realize you
> kept track. <my bad> I can't figure out which one looks the most like
> a dunce hat. That's what I need for spending too much time on usenet
> this morning.
>
>>I bought a jar (once). I opened it, looked at it, sniffed it, took a
>>teaspoon, tasted a tiny bit of it ... spat it out and decided it was
>>"Blech". The contents went into the trash. I kept the jar, it was made
>>of glass ;-)
>
> The major advertised brands are all pretty nasty. Around here the
> smaller Italian stores all carry "off" brands that are usually good.
> Nothing's as good as making your own, but I'd question the honesty of
> anyone who claimed to cook from scratch 365 days of the year. I'm
> sure these are all canned locally in smaller quantities than stuff
> like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
> get them for a buck a jar usually. Actually, my confession: When I
> read this in the morning I went to the pantry, grabbed two jars and
> tossed them in the slow cooker. Then browned a few dago snausages and
> cut them in smaller pieces and added them to the sauce. All I have to
> do is the pasta and bread and dinner is done. The kitchen is clean
> and life is good. Thanks for the idea.
>
> Lou


I just now took a picture to show that I have no Ragu, Prego, etc. (No, I
didn't hide them for this picture :-)) )
Actually I have tried just about every 'what looks like a good brand of
spaghetti sauce. The last was a high-priced one with sausage in it --
usually sauces have been a one-time thing for me to try and then that's it.
I've quit trying. It's sooo easy otherwise.

On my shelf, the only cans here that I will buy again are the Tutto Rosso,
crushed.
http://i1.tinypic.com/8bj3kag.jpg

By the time all the other cans are used up, I hope to have 'collected' a
shelf full of the San Marzanos (the 3 cans to the left).

"Snausages" are those snouts? ;-)))

Dee Dee

Oh pshaw, on Tue 11 Dec 2007 06:34:47p, Dee.Dee meant to say...

>
> "Lou Decruss" > wrote in message
> news
>> On Tue, 11 Dec 2007 19:29:34 +0200, ChattyCathy
>> > wrote:
>>
>>>Lou Decruss wrote:
>>>> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
>>>> > wrote:
>>>>
>>>>> http://www.recfoodcooking.com/
>>>>>
>>>>> I am going to blame Little Malice for this one...
>>>>
>>>> OK!!! I got this one. I voted not fussy. I'd rather make my own
>>>> but sometimes you gotta do what you gotta do.
>>>>
>>>> Lou
>>>>
>>>You get the TFH today then
>>
>> I don't think I've looked at them until now. I didn't realize you
>> kept track. <my bad> I can't figure out which one looks the most like
>> a dunce hat. That's what I need for spending too much time on usenet
>> this morning.
>>
>>>I bought a jar (once). I opened it, looked at it, sniffed it, took a
>>>teaspoon, tasted a tiny bit of it ... spat it out and decided it was
>>>"Blech". The contents went into the trash. I kept the jar, it was made
>>>of glass ;-)
>>
>> The major advertised brands are all pretty nasty. Around here the
>> smaller Italian stores all carry "off" brands that are usually good.
>> Nothing's as good as making your own, but I'd question the honesty of
>> anyone who claimed to cook from scratch 365 days of the year. I'm
>> sure these are all canned locally in smaller quantities than stuff
>> like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
>> get them for a buck a jar usually. Actually, my confession: When I
>> read this in the morning I went to the pantry, grabbed two jars and
>> tossed them in the slow cooker. Then browned a few dago snausages and
>> cut them in smaller pieces and added them to the sauce. All I have to
>> do is the pasta and bread and dinner is done. The kitchen is clean
>> and life is good. Thanks for the idea.
>>
>> Lou
>
>
> I just now took a picture to show that I have no Ragu, Prego, etc. (No,
> I didn't hide them for this picture :-)) )
> Actually I have tried just about every 'what looks like a good brand of
> spaghetti sauce. The last was a high-priced one with sausage in it --
> usually sauces have been a one-time thing for me to try and then that's
> it. I've quit trying. It's sooo easy otherwise.
>
> On my shelf, the only cans here that I will buy again are the Tutto
> Rosso, crushed.
> http://i1.tinypic.com/8bj3kag.jpg
>
> By the time all the other cans are used up, I hope to have 'collected' a
> shelf full of the San Marzanos (the 3 cans to the left).
>
> "Snausages" are those snouts? ;-)))
>
> Dee Dee
>
>
>
>

I believe you have another "hidden" shelf that is loaded down with every
possible jarred sauce available at your supermarket. :-)

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

"Wayne Boatwright" > wrote in message > I believe
you have another "hidden" shelf that is loaded down with every
> possible jarred sauce available at your supermarket. :-)
>
> --
> Wayne Boatwright
>

I was hoping you wouldn't see my post because I can't trick YOU.

It 'was' difficult moving all those jars onto another shelf as it was loaded
up with a couple of cases of spam ;-))

Dee Dee

Oh pshaw, on Tue 11 Dec 2007 07:10:06p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message > I
> believe you have another "hidden" shelf that is loaded down with every
>> possible jarred sauce available at your supermarket. :-)
>>
>> --
>> Wayne Boatwright
>>
>
> I was hoping you wouldn't see my post because I can't trick YOU.
>
> It 'was' difficult moving all those jars onto another shelf as it was
> loaded up with a couple of cases of spam ;-))
>
> Dee Dee
>
>
>

I knew it, I just knew it! Tsk tsk, Dee! And now all of rfc knows...jars
of sweet spaghetti sauce and a ton of Spam. How sad. :-)

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

"Wayne Boatwright" > wrote in message > I knew it, I
just knew it! Tsk tsk, Dee! And now all of rfc knows...jars
> of sweet spaghetti sauce and a ton of Spam. How sad. :-)
>
> --
> Wayne Boatwright


Here are two cliches:
I can run, but I can't hide. The truth will always out.

Shamed,
DeeDee

Oh pshaw, on Tue 11 Dec 2007 07:26:43p, Dee.Dee meant to say...

>
> "Wayne Boatwright" > wrote in message > I knew
> it, I just knew it! Tsk tsk, Dee! And now all of rfc knows...jars
>> of sweet spaghetti sauce and a ton of Spam. How sad. :-)
>>
>> --
>> Wayne Boatwright
>
>
> Here are two cliches:
> I can run, but I can't hide. The truth will always out.
>
> Shamed,
> DeeDee
>
>
>

But you're a sweetheart nontheless. I would most anything you cooked, but
not Spam spaghetti. :-))))

--
Wayne Boatwright

Date: Tuesday, December(XII) 11th(XI),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 4dys 13hrs 20mins 56secs
*******************************************
If you don't get everything you want,
think of the things you *don't* get
that you don't want.

ChattyCathy wrote:
>
> http://www.recfoodcooking.com/
>
> I am going to blame Little Malice for this one...
> --
> Cheers
> Chatty Cathy
>
> Garlic: the element without which life as we know it would be impossible

Definitely "it's not too bad". I remember the bad old days of jarred
spaghetti sauce when there were like two brands of flavorless watery
crap. Many of the ones available these days are pretty decent and many
have ingredient lists that sound like what you would make, not something
out of a lab.

Lou Decruss wrote:

> The major advertised brands are all pretty nasty. Around here the
> smaller Italian stores all carry "off" brands that are usually good.
> Nothing's as good as making your own, but I'd question the honesty of
> anyone who claimed to cook from scratch 365 days of the year. I'm
> sure these are all canned locally in smaller quantities than stuff
> like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
> get them for a buck a jar usually. Actually, my confession: When I
> read this in the morning I went to the pantry, grabbed two jars and
> tossed them in the slow cooker. Then browned a few dago snausages and
> cut them in smaller pieces and added them to the sauce. All I have to
> do is the pasta and bread and dinner is done. The kitchen is clean
> and life is good. Thanks for the idea.

LOL! That often happens to me - I see some dish discussed here and then
we end up having it (or something like it) for dinner Hope you
enjoyed it! And I do agree with you about the "cooking from scratch"
thing - nobody does that 365 days year; there are some convenience foods
that are fine. Hey, I buy Miracle Whip - I like it - Let the flaming
begin! <veg>

But.. I always make my own spaghetti sauce (usually with meat, tomatoes
and a carrot or two). I like plenty of minced garlic in mine (surprise,
surprise) - and you can make a big batch - it freezes nicely. So on days
I am feeling lazy, all I have to do is defrost some sauce, heat it up in
a pot and then cook some pasta to go with it!
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"Lou Decruss" > ha scritto nel messaggio
news
> On Tue, 11 Dec 2007 19:29:34 +0200, ChattyCathy
> > wrote:
>
>>Lou Decruss wrote:
>>> On Tue, 11 Dec 2007 19:15:41 +0200, ChattyCathy
>>> > wrote:
>>>
>>>> http://www.recfoodcooking.com/
>>>>
>>>> I am going to blame Little Malice for this one...
>>>
>>> OK!!! I got this one. I voted not fussy. I'd rather make my own but
>>> sometimes you gotta do what you gotta do.
>>>
>>> Lou
>>>
>>You get the TFH today then
>
> I don't think I've looked at them until now. I didn't realize you
> kept track. > The major advertised brands are all pretty nasty. Around
> here the
> smaller Italian stores all carry "off" brands that are usually good.
> Nothing's as good as making your own, but I'd question the honesty of
> anyone who claimed to cook from scratch 365 days of the year. I'm
> sure these are all canned locally in smaller quantities than stuff
> like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
> get them for a buck a jar usually. Actually, my confession: When I
> read this in the morning I went to the pantry, grabbed two jars and
> tossed them in the slow cooker. Then browned a few dago snausages and
> cut them in smaller pieces and added them to the sauce. All I have to
> do is the pasta and bread and dinner is done. The kitchen is clean
> and life is good. Thanks for the idea.
>
> Lou

Then doubt me, because I don't use mixes or packaged foods ever. Yes, I do
buy mustard and mayonnaise... I wouldn't have thought to count them.
Freezing extra keeps me from having to cook for myself 365 days, but if I've
made it and frozen it?

They do have frozen first courses here, but none of the TV dinner kind of
thing. They do have bottled sauces, too. They have refrigerated sauces
that aren't bad, but never good enough to use if I have a working kitchen.

I feel like half my allergies are because of all the additives that crept
into food.

--
http://www.judithgreenwood.com

On Tue, 11 Dec 2007 20:34:47 -0500, "Dee.Dee" >
wrote:


>I just now took a picture to show that I have no Ragu, Prego, etc. (No, I
>didn't hide them for this picture :-)) )
>Actually I have tried just about every 'what looks like a good brand of
>spaghetti sauce. The last was a high-priced one with sausage in it --
>usually sauces have been a one-time thing for me to try and then that's it.
>I've quit trying. It's sooo easy otherwise.

Yes it is easy. So are cookies. But I'll buy those too. <g>

>On my shelf, the only cans here that I will buy again are the Tutto Rosso,
>crushed.
>http://i1.tinypic.com/8bj3kag.jpg
>
>By the time all the other cans are used up, I hope to have 'collected' a
>shelf full of the San Marzanos (the 3 cans to the left).

Use the Contadina first. Those are nasty. What on the shelf below?
<EG>

>"Snausages" are those snouts? ;-)))

Must be a Chicago thing.

Lou

On Tue, 11 Dec 2007 21:10:06 -0500, "Dee.Dee" >
wrote:

>
>"Wayne Boatwright" > wrote in message > I believe
>you have another "hidden" shelf that is loaded down with every
>> possible jarred sauce available at your supermarket. :-)
>>
>> --
>> Wayne Boatwright
>>
>
>I was hoping you wouldn't see my post because I can't trick YOU.
>
>It 'was' difficult moving all those jars onto another shelf as it was loaded
>up with a couple of cases of spam ;-))

<gasp!>

Lou

On Wed, 12 Dec 2007 10:13:27 +0200, ChattyCathy
> wrote:

>Lou Decruss wrote:
>
>> The major advertised brands are all pretty nasty. Around here the
>> smaller Italian stores all carry "off" brands that are usually good.
>> Nothing's as good as making your own, but I'd question the honesty of
>> anyone who claimed to cook from scratch 365 days of the year. I'm
>> sure these are all canned locally in smaller quantities than stuff
>> like Ragu, Prego, etc. Not the greatest but will do on a lazy day. I
>> get them for a buck a jar usually. Actually, my confession: When I
>> read this in the morning I went to the pantry, grabbed two jars and
>> tossed them in the slow cooker. Then browned a few dago snausages and
>> cut them in smaller pieces and added them to the sauce. All I have to
>> do is the pasta and bread and dinner is done. The kitchen is clean
>> and life is good. Thanks for the idea.
>
>LOL! That often happens to me - I see some dish discussed here and then
>we end up having it (or something like it) for dinner

The problem is I read and then get 5 ideas and get cornfuuzed. I
already decided tonight will be Polish sausage and kraut sandwiches.
Louise has her company Holiday party today at noon so she won't be
hungry until later so I'll start things later.

>Hope you enjoyed it!

I wasn't home made, but certainly edible. And better than ordering
out. We don't enjoy going out for dinner or any other meal actually.

> And I do agree with you about the "cooking from scratch"
>thing - nobody does that 365 days year; there are some convenience foods
>that are fine. Hey, I buy Miracle Whip - I like it - Let the flaming
>begin! <veg>

Gasp-Gasp- and double Gasp!!! LOL. Actually Louise like it too. She
was out Christmas shopping last weekend and decided to stop at one of
our favorite grocery stores. So I brought in the groceries and
started unpacking, and putting things away and found not one, but TWO
jars of MW!!

Lou: WTF am I going to do with this?

Louise: I dunno. You'll figure something out. You always do- and I
like it.

Lou: If I keep looking in these bags am I going to find spam too?

Louise: Nope. Can you make me some potato salad?

Lou: GURRRRRR... OK baby. Whatever makes you happy.

>But.. I always make my own spaghetti sauce (usually with meat, tomatoes
>and a carrot or two). I like plenty of minced garlic in mine (surprise,
>surprise) - and you can make a big batch - it freezes nicely. So on days
>I am feeling lazy, all I have to do is defrost some sauce, heat it up in
>a pot and then cook some pasta to go with it.

We've gone through a few lifestyle transitions in the last 6 months.
I didn't even have an oven for a month. That problem has been fixed
and I'm back to having the time and mindset to get back to cooking.
I'll be doing exactly what you've described. But we've accumulated a
few cans and jars that need to be used up. <g>

Lou

Lou Decruss wrote:
> On Wed, 12 Dec 2007 10:13:27 +0200, ChattyCathy

<bit of snipping for space>
>> Hey, I buy Miracle Whip - I like it - Let the flaming begin! <veg>
>
> Gasp-Gasp- and double Gasp!!! LOL. Actually Louise like it too. She
> was out Christmas shopping last weekend and decided to stop at one of
> our favorite grocery stores. So I brought in the groceries and
> started unpacking, and putting things away and found not one, but TWO
> jars of MW!!
>
> Lou: WTF am I going to do with this?
>
> Louise: I dunno. You'll figure something out. You always do- and I
> like it.
>
> Lou: If I keep looking in these bags am I going to find spam too?
>
> Louise: Nope. Can you make me some potato salad?
>
> Lou: GURRRRRR... OK baby. Whatever makes you happy.

ROFL! Thanks Lou, made my day.

Actually..... "potato salad" is not such a bad idea...

I have been known to make one like this:

For 4 people

Ingredients: (approximate)

About 8 medium potatoes - peeled - then boiled until tender and diced
into cubes (bite sized) - you pick the spuds; the 'waxy' ones work best
for me, because I don't want them to go to "mush"...
2 or 3 medium onions - very finely chopped
6 "Jumbo sized" eggs - hard-cooked - peeled and sliced
about 3 or 4 handfuls of fresh mint (yes, I said mint) (we have plenty
in the garden) - about half a cup once it's chopped up finely....
Some Miracle Whip <I know, shudder> - can't say exactly how much, see
"method"

Method:

Once the potatoes are boiled, chopped and cooled, put them into a big
mixing bowl. Add the onion and 4 of the sliced eggs and sprinkle about
2/3 of the mint over this lot. Stir until everything is all mixed in
nicely. Then add as many "dollops" of Miracle Whip as you need (until
everything is nicely coated with it).... If you have guests coming,
transfer this lot into another "pretty serving bowl" (if not the mixing
bowl will do) and then arrange the remaining slices of egg
"artistically" over the top of the potatoes to cover them, and lastly...
sprinkle the rest of the mint over this to make it look pretty....
Voila! spud salad!

Howzat! for convenience food??? <veg>

<and before anyone asks: No - I am not related to Jimmy Tango>

I suppose "real mayo" would work as well

>
> We've gone through a few lifestyle transitions in the last 6 months.
> I didn't even have an oven for a month. That problem has been fixed
> and I'm back to having the time and mindset to get back to cooking.
> I'll be doing exactly what you've described. But we've accumulated a
> few cans and jars that need to be used up. <g>
>
I unnerstan' completely. Not having a fully functional kitchen is a
total PITA. Happy cooking!

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Wed, 12 Dec 2007 17:46:31 +0200:

C> Lou Decruss wrote:
??>> On Wed, 12 Dec 2007 10:13:27 +0200, ChattyCathy

C> <bit of snipping for space>
??>>> Hey, I buy Miracle Whip - I like it - Let the flaming
??>>> begin! <veg>
C> chopped up finely.... Some Miracle Whip <I know, shudder> -
C> can't say exactly how much, see "method"

C> Method:

C> Once the potatoes are boiled, chopped and cooled, put them
C> into a big mixing bowl. Add the onion and 4 of the sliced
C> eggs and sprinkle about 2/3 of the mint over this lot. Stir
C> until everything is all mixed in nicely. Then add as many
C> "dollops" of Miracle Whip as you need (until everything is
C> nicely coated with it).... If you have guests coming,
C> transfer this lot into another "pretty serving bowl" (if not
C> the mixing bowl will do) and then arrange the remaining
C> slices of egg "artistically" over the top of the potatoes to
C> cover them, and lastly... sprinkle the rest of the mint over
C> this to make it look pretty.... Voila! spud salad!

C> Howzat! for convenience food??? <veg>

C> <and before anyone asks: No - I am not related to Jimmy
Tango>

C> I suppose "real mayo" would work as well

Even Kraft fat-free mayonnaise works well in potato, chicken and
tuna salads. Those who shudder might have to agree that it's as
good as "Miracle Whip"!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 12 Dec 2007 02:24:53 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Tue 11 Dec 2007 07:10:06p, Dee.Dee meant to say...
>
>>
>> "Wayne Boatwright" > wrote in message > I
>> believe you have another "hidden" shelf that is loaded down with every
>>> possible jarred sauce available at your supermarket. :-)
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>> I was hoping you wouldn't see my post because I can't trick YOU.
>>
>> It 'was' difficult moving all those jars onto another shelf as it was
>> loaded up with a couple of cases of spam ;-))
>>
>> Dee Dee
>>
>>
>>
>
>I knew it, I just knew it! Tsk tsk, Dee! And now all of rfc knows...jars
>of sweet spaghetti sauce and a ton of Spam. How sad. :-)

there must be a recipe for spaghetti sauce with spam out there
somewhere.

your pal,
blake

Oh pshaw, on Wed 12 Dec 2007 10:52:27a, blake murphy meant to say...

> On Wed, 12 Dec 2007 02:24:53 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Tue 11 Dec 2007 07:10:06p, Dee.Dee meant to say...
>>
>>>
>>> "Wayne Boatwright" > wrote in message > I
believe
>>> you have another "hidden" shelf that is loaded down with every
>>>> possible jarred sauce available at your supermarket. :-)
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>>
>>> I was hoping you wouldn't see my post because I can't trick YOU.
>>>
>>> It 'was' difficult moving all those jars onto another shelf as it was
>>> loaded up with a couple of cases of spam ;-))
>>>
>>> Dee Dee
>>>
>>>
>>>
>>
>>I knew it, I just knew it! Tsk tsk, Dee! And now all of rfc
knows...jars
>>of sweet spaghetti sauce and a ton of Spam. How sad. :-)
>
> there must be a recipe for spaghetti sauce with spam out there
> somewhere.
>
> your pal,
> blake
>

Straight from Hormel's website:

Spaghetti Sauce


Total Time: More than 1 Hour
Preparation Time: Under 30 minutes
Serving Size: 4
Preparation Method: Stove-Top
Level of Difficulty: Easy

Ingredients
1 large onion,chopped
1 large clove garlic, minced
2 tablespoons cooking oil
1 (28-ounce) can Italian tomatoes
1 (6-ounce) can tomato paste
3/4 cup water 1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper 1 bay leaf
1 (12-ounce) can SPAM® Classic, diced

In large pot, sauté onion and garlic in oil until tender, stirring often.
Break up tomatoes or puree in blender; stir into pot with tomato paste,
water, and seasonings. Bring to a boil; lower heat and simmer 45 minutes,
stirring occasionally. Stir in SPAM®; simmer 15 minutes longer. Remove and
discard bay leaf. Serve over spaghetti and sprinkle with grated Parmesan
cheese, if desired.


--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************

Wayne Boatwright wrote:
> Oh pshaw, on Wed 12 Dec 2007 10:52:27a, blake murphy meant to say...

>> there must be a recipe for spaghetti sauce with spam out there
>> somewhere.

> Straight from Hormel's website:
>
> Spaghetti Sauce
>
>
> Total Time: More than 1 Hour
> Preparation Time: Under 30 minutes
> Serving Size: 4
> Preparation Method: Stove-Top
> Level of Difficulty: Easy
>
> Ingredients
> 1 large onion,chopped
> 1 large clove garlic, minced
> 2 tablespoons cooking oil
> 1 (28-ounce) can Italian tomatoes
> 1 (6-ounce) can tomato paste
> 3/4 cup water 1/2 teaspoon dried basil leaves
> 1/2 teaspoon dried oregano leaves
> 1/2 teaspoon salt
> 1/2 teaspoon sugar
> 1/8 teaspoon black pepper 1 bay leaf
> 1 (12-ounce) can SPAM® Classic, diced
>
> In large pot, sauté onion and garlic in oil until tender, stirring often.
> Break up tomatoes or puree in blender; stir into pot with tomato paste,
> water, and seasonings. Bring to a boil; lower heat and simmer 45 minutes,
> stirring occasionally. Stir in SPAM®; simmer 15 minutes longer. Remove and
> discard bay leaf. Serve over spaghetti and sprinkle with grated Parmesan
> cheese, if desired.
>
>

O.M.G. so there is... ThankyewWayneIThink....


--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Oh pshaw, on Wed 12 Dec 2007 01:10:59p, ChattyCathy meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Wed 12 Dec 2007 10:52:27a, blake murphy meant to say...
>
>>> there must be a recipe for spaghetti sauce with spam out there
>>> somewhere.
>
>> Straight from Hormel's website:
>>
>> Spaghetti Sauce
>>
>>
>> Total Time: More than 1 Hour
>> Preparation Time: Under 30 minutes
>> Serving Size: 4
>> Preparation Method: Stove-Top
>> Level of Difficulty: Easy
>>
>> Ingredients
>> 1 large onion,chopped
>> 1 large clove garlic, minced
>> 2 tablespoons cooking oil
>> 1 (28-ounce) can Italian tomatoes
>> 1 (6-ounce) can tomato paste
>> 3/4 cup water 1/2 teaspoon dried basil leaves
>> 1/2 teaspoon dried oregano leaves
>> 1/2 teaspoon salt
>> 1/2 teaspoon sugar
>> 1/8 teaspoon black pepper 1 bay leaf
>> 1 (12-ounce) can SPAM® Classic, diced
>>
>> In large pot, sauté onion and garlic in oil until tender, stirring
often.
>> Break up tomatoes or puree in blender; stir into pot with tomato paste,
>> water, and seasonings. Bring to a boil; lower heat and simmer 45
minutes,
>> stirring occasionally. Stir in SPAM®; simmer 15 minutes longer. Remove
and
>> discard bay leaf. Serve over spaghetti and sprinkle with grated Parmesan
>> cheese, if desired.
>>
>>
>
> O.M.G. so there is... ThankyewWayneIThink....
>
>

LOL!

--
Wayne Boatwright

Date: December(XII) 12th(XII),2007(MMVII)

*******************************************
Countdown 'til Christmas
1wks 3dys 18hrs 40mins 22secs
*******************************************
Research causes cancer in rats.
*******************************************