Ingredients :

· 1/3 of package (about 300 g) dried penne pasta
· 1 lb. Italian sausage
· 1 medium red onion, sliced
· 1/4 cup tomato sauce
· 1/4 cup tomato paste
· 1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing
· chopped sundried tomatoes (optional)
· grated Parmesan cheese, for garnishing
· chopped fresh parsley, for garnishing

Cooking Procedures :

1. Cook pasta according to package directions. Set aside.
2. Remove casings of Italian sausage.
3. In a skillet, brown sausage for about 3 to 5 minutes (stir and mashed to loosen into pieces). Drain off excess fat. Stir in onions and sauté for a few seconds.
4. Add tomato sauce and tomato paste. Stir to combined. Cover and cook 8 to 12 minutes or until sausage is cooked through and onions are tender, stirring occasionally.
5. Stir in dressing and chopped sundried tomatoes (if using), combined until well blended. Simmer for a few minutes until heated through. Remove from heat.
6. Toss sausage mixture with pasta. Transfer to a serving dish. Sprinkle with parsley and cheese. Serve.

• 2 cups brown lentils
• 2 large onions
• 5 tomatoes
• 3 Tbsp. oil
• 3/4 tsp. salt (or more to taste)
• 1 1/2 tsp. marjoram
• 1 1/2 tsp. savory

Directions

Boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

• 3/4 cup fresh tomatoes, peeled and finely chopped
• 1-1/2 cups chickpea flour
• 2 hot green chili peppers, seeded and minced
• 1 small bunch fresh coriander or Parsley leaves, minced
• 1 teaspoon dry-roasted sesame seeds
• 1/2 teaspoon turmeric
• 1 tablespoon sugar
• 1 teaspoon salt, to taste
• Dash white pepper (optional)
• 1-1/2 cups cold water
• Ghee OR oil for griddle frying

Directions

Combine all the ingredients except the ghee or oil. If batter is too thick, add a little more cold water to obtain a thin, pouring consistency. Heat a heavy cast-iron griddle or nonstick frying pan over moderate heat until very hot. Reduce heat and brush the griddle or frying pan liberally with ghee or oil. Place 2 tablespoons batter and spread as thin as you can. Fold, serve hot with fried potatoes, sour cream and chutney. Delicious alone for breakfast.

Serves: 4-6

PLEASE NOTE: No eggs are listed in the ingredients for this omlette.

• 1 c. canned tomatoes
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.

• 2 c Canned tomatoes — crushed
• ½ ts Baking soda
• 2 c Milk
• 2 tb Butter or margarine

Directions

In a large heavy saucepan, heat tomatoes until boiling. Remove from heat: add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Yield: 3-4 servings (1 qt.) Recipe By : Taste of Home

• 2 English muffins, split and toasted
• Paprika
• 6 oz. package (1 cup) frozen Crab Meat, thawed and drained
• 1/2 cup (4 oz.) shredded American or natural Swiss cheese
• 1/4 cup sour cream or mayonnaise
• 1 tsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• Dash Tabasco sauce
• 4 thin slices fresh tomato

Directions

Split and toast muffins arrange on boiler pan or cookie sheet. In medium bowl, combine remaining ingredients except tomato slices and paprika; mix well. Top each muffin half with slice of tomato and some Crab Meat mixture. Sprinkle with paprika. Broil about 5 inches from heat for 3 to 5 minutes or until cheese is melted. Makes 4 sandwiches.

11/2 lb pumpkin
Bacon bones or chicken stock
1 tin tomatoes or 16 ounces diced skinned tomatoes
2 large onions
salt
nutmeg and celery
salt
paprika
snipped chives
sour cream

Method

Melt butter and saute onion until soft. Add pumpkin, tomatoes, stock, either made with bacon bones or chicken, about 4 cups. Add nutmeg and spices. Cover and simmer until pumpkin is soft. Rub entire contents through sieve. Check seasoning, add sour cream, re-heat but do not allow to boil.

• 2 ts Vegetable oil
• 1/4 ts Pepper
• 2 Garlic cloves, minced
• 3/4 lb Linguine
• 2 Onions, chopped
• 10 oz Canned baby clams
• 14 oz Canned tomato sauce
• 1/4 c Fresh Parsley, chopped
• 2 ts Granulated sugar
• 1/4 ts Salt

Directions

In a large skillet, beat oil over medium heat; cook garlic and onions, stirring occasionally, for 5 minutes or until softened.

Drain clams, reserving 1/3 cup juice. Add juice to skillet along with tomato sauce, half of the parsley, the sugar, salt and pepper; cook for 5 minutes or until slightly thickened. Add clams; cook for 1 minutes.

Meanwhile, in lare pot of boiling salted water; cook pasta for 8-10 minutes or until tender but firm; drain well and return to the pot. Add sauce and toss to coat.

Serve sprinkled with remaining parsley.