Theresa's Spaghetti Sauce
In large stockpot, heat olive oil until haze forms. Add onion, celery and garlic and sauté for 5 minutes until celery is tender.
Combine tomatoes, tomato sauce and tomato paste. Stir and bring to a boil.
Add Franzia Merlot and cream sherry and stir.
Add parsley, oregano, basil, salt and pepper.
Cover, lower heat and simmer for 45 minutes.
Time: 1 hour
Serves: 6 people (makes 3 pints)
1 large white onion, coarsely chopped
1/3 cup olive oil
1 celery rib, finely chopped
3 large cloves, minced
1 8oz can Italian plum tomatoes, broken in pieces
1 8oz can tomato sauce
3 tablespoons tomato paste
1 ½ cups Franzia Merlot
3 tablespoons cream sherry
2 tablespoons minced parsley
½ teaspoon oregano
1 teaspoon basil
Pinch of salt and freshly ground pepper
Uncle Jimmy's Zucchini & Rice Torta
Sauté zucchini in 2 tablespoons olive oil until tender; pour into large bowl. Sauté onions and garlic in remaining olive oil until soft and golden. Mix onions and zucchini together. Mix rice, parmesan cheese and parsley. Add beaten eggs to zucchini and rice mixture; mix thoroughly. Pour into a 9 x 13 inch oiled glass dish. Bake in a preheated 450 degree F. oven for 10 minutes; lower temperature to 350 degrees F. and bake until firm and golden brown, about 30 minutes longer. Makes 10-12 servings.
4lbs. Zucchini, sliced thin
4 Tbsp. Olive oil
2 large onions chopped fine
4 cloves of garlic, mashed
2 cups of cooked rice
1/2 cup Parmesan cheese
3 Tbsp parsley, finely chopped
Salt and pepper to taste
8 eggs beaten
Franzia Marinated Olives & Artichokes
Drain olives. Combine olives, artichokes and all marinade with remaining ingredients. Add salt and pepper to taste. Cover and allow to stand overnight in a cool place on a counter for flavors to mellow. Makes 6 servings.
1 can (7-3/4oz) green ripe olives
1 Can (5-3/4 oz) jumbo ripe olives
1 jar (8oz) marinated artichoke hearts
1/2 cup extra virgin olive oil
1 Tbsp finely chopped minced fresh garlic
1 Tbsp Balsamic vinegar
1/4 teaspoon crushed red pepper flakes
Salt & fresh ground pepper
Sal's Favorite Minestrone Soup
Place un-drained beans in large saucepan; mash about 2/3 and leave the rest whole. Add seasonings, vegetables, butter, tomato sauce and water. Simmer for 1 hour; add Sherry and cooked macaroni. Simmer for 15 more minutes.
1/4 cup cooked elbow macaroni
1 (1.11 lb) can red kidney beans
1 teaspoon sea salt
1 teaspoon garlic salt (or 2 clove garlic pressed)
1/4 teaspoon pepper
2 zucchinis cut into small cubes
2 stalks celery, chopped
2 green onions, chopped
1 carrot, diced
2 tablespoons butter or margarine
1 (8oz) can tomato sauce
2 ½ cups water
1/2 cup dry sherry