| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Cumin |
| 2 |
cn |
14-ounce tomato Puree |
| 1 |
lg |
Onion; finely chopped |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Red pepper flakes (or red Chili) to taste |
| 2 |
ts |
Chili powerd |
| 2 |
ts |
Oregano (dried and crushed) |
| 1 |
cn |
16-ounce red Enchilada sauce; your choice On mild or hot |
| 1 |
cn |
16-ounce beans (I Used Pintos) |
| 1 |
cn |
16-ounce corn Kernels |
| 1 |
lb |
Pasta of your choice |
| 6 |
oz |
Reduced or fat-free cheddar Cheese *optional* |
INSTRUCTIONS
JEANNE JONE'S _COOK IT LIGHT
In a medium to large pot, over medium heat, add cumin and toast until you
can smell the seasoning (if using seeds, until golden brown). Add 3 cups of
the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes,
and oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10
minutes, add your cooked pasta. Or ... place 1 cup of the cooked pasta on a
plate and top each serving with the sauce. Sprinkle each plate with cheese,
and serve. Cilantro spriggs look great as garnish!
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest
[Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Date: Mon, 24 Jun 1996 23:51:17 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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