Italian Sauce Mix

                        Italian Sauce Mix

  29            ounces  stewed tomatoes -- pureed

  32            ounces  tomato sauce

  2               cups  water

  12            ounces  tomato paste

  2        tablespoons  dried minced onions

  2        tablespoons  dried parsley

  1         tablespoon  salt

  2        tablespoons  cornstarch

  4          teaspoons  freeze-dried bell peppers

  1           teaspoon  dried minced garlic

  1         tablespoon  sugar

  1 1/2      teaspoons  Italian seasoning

Combine all ingredients in a large pot or Dutch oven.  Simmer 15 minutes.  Cool.  Put into 

six 2-cup freezer containers, leaving 1/2" space at top.  Seal and label containers.  Freeze.  Use within 6 months.  Makes about 6 pints ITALIAN COOKING SAUCE MIX.

Yield:

  "6 pints"

Use the recipe for:

!.Chicken Cacciatore (Italian Cooking Sauce Mix)

                        Vegetable oil -- for frying

     1/2           cup  all-purpose flour

  1           teaspoon  salt

     1/4      teaspoon  pepper

  4             pounds  frying chicken -- cut up

  4               cups  Italian Cooking Sauce Mix -- (see recipe)

Preheat oven to 350 F.  Heat oil in a skillet.  Combine flour, salt and pepper in a plastic bag.  

Add chicken pieces and shake to coat with mixture.  Brown chicken in hot oil until golden brown.  Put chicken in a 13" x 9" baking dish.  Pour Italian Cooking Sauce Mix over chicken.  Cover with foil.  Bake about 1 hour, until chicken is tender.  Makes 4 to 6 servings.

Yield:

  "4 servings"

2. Last-Minute Lasagna (Italian Cooking Sauce Mix)

  6               cups  Italian Cooking Sauce Mix -- (see recipe)

  8             ounces  lasagna noodles -- cooked

  1              pound  ricotta cheese

  3               cups  shredded Mozzarella cheese

  1                cup  grated Romano and Parmesan cheese

Preheat oven to 350 F.  Lightly butter a 13" x 9" baking pan.  Spread 1/3 Italian Cooking Sauce

Mix in bottom of pan.  Cover with 1/3 lasagna noodles.  Add 1/3 ricotta cheese, thinned with water for easier spreading, if necessary.  Add 1/3 mozzarella cheese and 1/3 Romano and Parmesan cheese.  Repeat layers twice, topping with Romano and Parmesan cheese.  Cover with foil.  Bake 30 to 35 minutes, until heated.  Let stand 10 minutes before serving.  Makes 8 to 10 servings.

VARIATION:  Substitute 6 cups Italian-Style Meat Mix for Italian Cooking Sauce Mix.

Yield:

  "8 servings"

3.               Veal Parmigiana (Italian Cooking Sauce Mix)

  6               thin  veal cutlets, pork or chicken breasts

  1                     egg -- slightly beaten

  2        tablespoons  milk

     3/4           cup  seasoned bread crumbs

     3/4           cup  grated Parmesan cheese

                        Butter or olive oil -- for frying

  2               cups  Italian Cooking Sauce Mix -- (see recipe)

  8             ounces  mozzarella cheese -- sliced

Pound veal cutlets with wooden mallet or other flat object, until thin.  Combine egg and milk in a

small bowl.  In another small bowl, combine bread crumbs and grated Parmesan cheese.  Dip veal into egg mixture, then into breadcrumb mixture.  Let veal stand at least 15 minutes before cooking.  Preheat oven to 400 F.  Heat butter or olive oil in a large skillet.  Saute veal cutlets in butter or olive oil about 2 minutes on each side until crisp.  Put veal into a 13" x 9" baking pan.  Pour Italian Cooking Sauce Mix over top.  Place a slice of Mozzarella cheese on each cutlet. 
Bake 10 to 15 minutes, until veal is golden brown and cheese is melted.  Makes 4 to 6 servings.

Yield:

  "4 servings"

4.           Stuffed Manicotti Shells (Italian Cooking Sauce Mix)

  12                    manicotti shells

                        Water, lightly salted

  2               cups  ricotta cheese

  1                     egg -- beaten

     1/4           cup  grated Romano cheese

  3        tablespoons  chopped fresh parsley

  4               cups  Italian Cooking Sauce Mix -- (see recipe)

                        Romano and Parmesan cheese -- for garnish

Cook manicotti shells in boiling salted water according to package directions.  In a medium

bowl, combine ricotta cheese, egg, Romano cheese and parsley.  Blend well.  Stuff into cooked manicotti shells.  Preheat oven to 350 F.  Place 1 cup of the Italian Cooking Sauce Mix in bottom of a 13" x 9" baking dish.  Place stuffed manicotti shells on top of sauce.  Pour remaining sauce over top of shells.  Sprinkle with Romano and Parmesan cheese, for garnish.  Cover with foil and bake 30 minutes, until heated through.  Makes 6 servings.

Yield:

  "6 servings"