Owner's Manual

6
R ECIPES
Easy Tomato Sauce
1 Onion, finely chopped
2 tbsp. Butter
1 tbsp. Olive or Canola Oil
1 ½ cups Tomato Puree
1 cup Beef Broth
Salt and Pepper to taste
Prepare tomato puree and set aside.
Saute onion in butter and oil until soft.
Add tomato puree, broth, salt, and
pepper. Boil until reduced to two cups.
Serve over vegetables, pasta, or
refrigerate or freeze for later use.
Vegetable and Tomato Juice
8 qt. Ripe Tomatoes
8 stalks Celery, with leaves
¼ cup Parsley, minced
3 Small Onions, finely chopped
1 Leek
½ tsp. allspice
1 tsp. Worcestershire sauce
1 Lemon, thinly sliced
1 tbsp. Salt
1 cup Carrots, finely chopped
1 cup Green Pepper, finely chopped
Pepper to taste
Wash and quarter tomatoes. Finely chop
celery and leaves, onions, and the white
part of the leek. Put the tomatoes and the
celery, onion, leek, parsley, lemon slices,
carrot, and green pepper into a large,
non-aluminum pot. Cook the mixture over
medium heat for about 30 minutes, or
until vegetables are soft. Let mixture
cool, then process through the food
strainer. Season the juice with salt,
allspice, Worcestershire sauce, and
pepper. Serve as a juice or soup.
Marinara Sauce
3 Cloves of Garlic, finely minced
¼ cup Parsley
½ cup Olive Oil
1 tsp. Oregano
1 cup Beef Broth
2 cups Tomato Puree
Salt and Pepper to taste
Prepare tomato puree and set aside.
Heat oil and saute garlic until soft and
golden brown. Do not burn. Stir in
parsley, tomato puree, oregano, salt and
pepper. Let simmer for 30 minutes, or
until thick.
Pumpkin Bread
1 cup Granulated Sugar
½ cup Brown Sugar
 cup Butter or Margarine
2 Eggs
1 cup Unbleached Flour
 cup Whole Wheat Flour
¼ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
½ tsp. Cinnamon
¼ tsp. Cloves
¼ tsp. Allspice
 cup Cider
1 cup Pumpkin Puree
Process pumpkin and set aside. Preheat
oven to 350°. Cream butter and sugars
together until smooth and light, then add
eggs, one at a time, beating well. In a
separate bowl, mix together flours,
baking powder, soda, salt, and spices.
Add alternately to creamed mixture with
cider and pumpkin. Beat well. Grease
two loaf pans and add batter. Bake for
one hour, or until a toothpick inserted into
the center of the loaf comes out clean.