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Ingredients:
2 cans (28 oz. each) crushed tomatoes, 1 can ( 28 oz.)
tomato puree, 2 cans (6 oz. each) tomato paste, 1 cup onion, chopped,
2 cloves garlic, minced, 1 bay leaf, 1 tsp. dried oregano or 1 Tbs.
Italian seasoning, 1 Tbs. dried basil, 2 tsp. salt,
1
/2 tsp. pepper, 1 Tbs.
sugar.
THICK AND RICH TOMATO SAUCE - Slow cooking
Cooking time:
5 hours
Place all the ingredients in the slow cooker and stir. Close the lid and
slow cook for 5 hours. Optional: If fresh basil is available, take ten to
twelve leaves, wash and dry them, chop fine and add to the sauce just
before serving. Serving Suggestion: Use a good quality Durham wheat
pasta and cook it “al dente”. Sprinkle with grated Parmesan cheese to
taste. Makes about 4 quarts. This sauce can be easily frozen for later
use.
Preparation:
10 mins
(for 4)
Ingredients:
6 lbs. boneless stewing beef, cut in cubes, 1 bottle (12 oz.)
dark beer, 1 Tbs. corn starch, 2 Tbs. soy sauce or 2 tsp. salt,
1
/2 tsp.
black ground pepper, 1 clove garlic, chopped, 1 cup onion, chopped,
1
/2 cup dark brown sugar, firmly packed.
BRUSSELS BEEF AND BEER STEW - Slow cooking
Cooking time:
8 hours
Pour the beer into the slow cooker and whisk in the corn starch. Then
add the rest of the ingredients and stir. Close the lid and slow cook for
8 hours. Optional: Add six ounces of small cocktail onions before ser-
ving. Serving Suggestion: Place the stew in a large platter and decorate
with parsley potatoes. Serves ten to twelve people.
Preparation:
10 mins
(for 10 to 12)
Ingredients:
2 lbs. lamb stew meat (shoulder) cut in cubes, 1 cup
onion, chopped, 3 Tbs. honey, 1 Tbs. lemon juice, 1 cinnamon stick,
1 tsp. curcuma or tumeric, 2 cloves garlic, minced, 1 tsp. salt, 3 oz.
dried apricots, halved, 1 oz. raw chopped almonds.
CASABLANCA LAMB AND APRICOT STEW - Slow cooking
Cooking time:
4 hours
Place all the ingredients in the slow cooker and stir. Close the lid and
slow cook for 4 hours. Optional: The smallest pinch of saffron. Serving
Suggestion: Serve with round grain Arborio rice. Serves about six peo-
ple.
Preparation:
10 mins
(for 6)