#3272 - Quick Pasta Sauce

(by Shirley McNevich)

2 - 14oz. cans Italian style crushed tomatoes (do NOT drain)
1 tsp. dried basil
3 garlic cloves (minced)
2 TBSP olive oil
salt
pepper
oregano

In a large skillet over medium heat add olive oil and minced garlic--cook/stir until garlic is tender. Add both cans crushed tomatoes--stir. Add basil--stir. Taste--add salt, pepper and oregano to your taste. Once you have the flavor you like, cook/stir until hot, then turn heat back to simmer. Tilt a lid on the skillet and simmer for 20-30 minutes. Serve over pasta.

#3056 - Chili Soup

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 cups Italian style crushed tomatoes
1 tsp. white sugar
2 tsp. chili powder (more if you wish)
1 - 16oz. can kidney beans (drained)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off any grease, then put the mixture in a crockpot. Add crushed tomatoes, white sugar, chili powder and drained kidney beans--stir well. Turn crockpot on low heat for 8-10 hours. Stir before serving. If you have a large crockpot recipe can be doubled.