| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookbook, Make ahead | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Flour |
| 6 | oz | Tomato paste |
| 1 | ts | Prepared mustard |
| 2 | ts | Sugar |
| 2 | ts | Onion powder |
| 2 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic powder |
| 1 | tb | Olive oil |
| 3/4 | c | Water |
INSTRUCTIONS
( Melt butter in saucepan; remove from heat. Add flour and stir until moistened. Add remaining ingredients, except water; stir until smooth. Gradually stir in water. ( Pour sauce into 81/2 x 41/2 x 23/4" loaf dish. Freeze until consistency of ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer. Recommended storage time: 1 month. To use, cook 1-pt. pkg. frozen beans in 1/2 c. lightly salted water until tender. Add 4 Tomato sauce Cubes. Stir and continue cooking until sauce is smooth and thick. Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@sprintmail.com> NOTES : Four of these frozen cubes add tomato-basil flavor to green beans Posted to MC-Recipe Digest V1 #348 Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978 From: Brenda Adams <adamsfmle@sprintmail.com> Date: Fri, 20 Dec 1996 19:07:37 -0800
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