| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Betty, Crockers, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Pumpkin Seeds, Roasted; Shelled |
| 1 |
sm |
Onion; Chopped |
| 1 |
sl |
White Bread Slices; Torn Into Small Pcs. |
| 1 |
|
Clove Garlic; Crushed |
| 2 |
tb |
Oil |
| 2 |
tb |
Green Chiles; Canned And Chopped |
| 1 |
cn |
Chicken Broth |
| 1/2 |
c |
Heavy Cream |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently,
until bread is golden brown. Stir in chilies.
Place mixture in food processor workbowl fitted with steel blade; cover and
process until smooth. Stir in broth, whipping cream and salt.
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 19:42:57 -0400
From: TheCookie@aol.com
NOTES : I put up pint after pint of this sauce in the summer as my
homegrown
plum tomatoes ripen. When you have ripe tomatoes in your garden or
can find
them at the market, take time to make several batches of this
sauce. The
recipe doubles well and the sauce freezes beautifully. You will
pat yourself
on the back in the middle of winter when you open a freezer
container and
find the sweet taste of vine-ripened tomatoes inside. I thank
cookbook author
marcella hazan, whose tomato sauce recipe inspired this one.
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