Last Updated on 2020-12-30 by Audie Casiguran
1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf
1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.
Note: All three Italian recipes in this article yield 6 servings.
Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.
2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup
3 cups Sugar
6 cups Water
Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.
Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.