| 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
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”