Italian Corn Crusted Baked Fish
INGREDIENTS:
2 cn (14 1/2 oz) Stewed Tomatoes
2 c Water
2 tb Instan Minced Onion
3 ts Salt
4 ts Green Pepper Flakes
3 ts Sugar
4 cn (8 oz) Tomato Sauce
2 cn (6 oz) Tomato Paste
2 tb Parsley Flakes
2 tb Cornstarch
1 ts Instant Minced Garlic
1 1/2 ts Italian Seasoning
2 cn (14 1/2 oz) Stewed Tomatoes
2 c Water
2 tb Instan Minced Onion
3 ts Salt
4 ts Green Pepper Flakes
3 ts Sugar
4 cn (8 oz) Tomato Sauce
2 cn (6 oz) Tomato Paste
2 tb Parsley Flakes
2 tb Cornstarch
1 ts Instant Minced Garlic
1 1/2 ts Italian Seasoning
Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip