Kopy Kat Recipes - D

Deadbeat Pete's Santa Fe Chicken

2 medium green peppers
4 medium red onions
4 cups cooked white rice
16 ounces salsa
6 (4 to 6 ounce) boneless, skinless chicken breasts
16 ounces mild Cheddar cheese
16 ounces Monterey jack cheese

Marinade
1/2 teaspoon poultry seasoning
1 teaspoon course ground black pepper
2 teaspoons ground cayenne pepper
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon salt (optional)
4 cups water

Mix dry ingredients, add water and mix again well. Mix marinade. Marinate chicken at least 2 hours (24 hours for best results). Cook rice, slice pepper and onions. Preheat oven to 400 degrees.

Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.

On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).

Delilah's Restaurant Collard Greens

2 whole smoked turkey wings or 2 smoked ham hocks, cracked
1 teaspoon granulated garlic
1 teaspoon whole black pepper
1 teaspoon hot pepper seeds
3 tablespoons seasoning salt
3 bunches collard greens, or others of your choice
1 teaspoon salt
1 tablespoon black pepper
Vinegar, for serving, optional
Chopped onion, for garnish, optional

Fill a large stockpot 1/3 with water. Add smoked meat and seasoning. Bring water to a boil, lower the heat and simmer until meat falls apart when touched with tongs or fork.

Cut greens into 1/2-inch strips. Wash the greens thoroughly. Add greens to pot, with salt and black pepper. Cook until tender, about 2 1/2 hours. Makes 8 to 10 servings

Depot House Marinated Broccoli Salad

Florets from 4 bunches broccoli
1 large red onion, thinly sliced
Small box (not individual) of raisins (1 cup)
Small pack of toasted or roasted sunflower seeds
16 slices bacon, cooked crisp and crumbled
2 cups mayonnaise or 1 cup mayonnaise plus 1 cup heavy cream
2 heaping tablespoons granulated sugar
Juice of 2 lemons

Cut fresh broccoli florets until small bite-size pieces. Toss with onion slices, raisins, sunflower seeds and bacon crumbles. Combine mayo with sugar and lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24 hours.

Dockside Grill Shrimp Remoulade

Rémoulade Sauce
2 cups mayonnaise
1/4 cup vegetable oil
1 cup horseradish
1/4 cup lemon juice
2 tablespoons Creole mustard
2 tablespoons catsup
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon white wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon garlic powder
1 tablespoon sweet paprika
1 head shredded lettuce
4 Roma tomatoes, cut in quarters
1 pound boiled shrimp

Mix all sauce ingredients well and refrigerate two hours. Place boiled shrimp on shredded lettuce. Add the tomato and top with Rémoulade Sauce and serve.

Dockside Grill Sauteed Crab Claws

2 ounces white wine
1 teaspoon lobster base
1 teaspoon roasted garlic
2 tablespoons sun-dried tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 pound crab claws
1 tablespoon lemon juice
1 tablespoon heavy cream
1/4 pound butter, cut in pats
2 tablespoons Parmesan cheese
1 teaspoon parsley, chopped fine

In a sauté pan add the wine, lobster base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost all gone. Add the lemon juice and heavy cream and allow to reduce by half.

Add the crab claws and the butter a pat at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish. Top with Parmesan cheese and parsley and serve.

Dooher's Bakery Butter Tarts

Pastry
2 cups pastry flour (or all-purpose flour) (divided)
1 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup lard
2 to 3 tablespoons ice water

Make filling. Set aside. In bowl, mix 1/4 cup flour, salt, shortening and lard until just creamed. Add remaining 13/4 cups flour. Add water, starting with 2 tablespoons and adding more as needed. Mix until all flour is incorporated. Roll out to 1/8-inch thickness and cut into rounds to fit into standard-size muffin pan.

Preheat oven to 375 degrees. Fill pastry cups 3/4 full with butter tart filling. For runny tarts, bake until pastry is just cooked - about 15 minutes. Bake in preheated oven up to 25 minutes for thicker centers.

Let pan stand on rack 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to cool. Makes 12.

Drago's Italian Bread Pudding

1 (1 pound) loaf Italian panettone bread
1 cup Nutella chocolate-hazelnut spread
2 cups whipping cream
1 cup milk
4 eggs
3 egg yolks
3/4 cup granulated sugar
4 teaspoons vanilla extract

Cut panettone into 16 (1/3-inch-thick) slices and toast lightly. Spread Nutella on toasted panettone. Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish.

Bring whipping cream and milk to boil in saucepan. Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.

Remove milk mixture from heat and add to egg mixture. Mix well. Strain custard mixture and pour over bread slices in baking pan to cover. Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350 degrees for 45 minutes. Remove from oven and let rest before serving.

Drawbridge Inn Shrimp

6 ounces (1 1/2 sticks) butter
1 1/2 teaspoons crushed garlic
Flour
24 large shrimp, peeled, deveined
2/3 cup white wine
1 tablespoon chopped fresh parsley
Cooked rice to serve 4

Sauté garlic in butter. Dust shrimp with flour, add to garlic and sauté for a few minutes on each side. Then, add wine and parsley. Cook 2 minutes longer. Place 6 shrimp on each plate in a bed of cooked rice. Spoon the wine sauce over the shrimp. Serves 4.

Dahl & DiLuca Ristorante Italiano Veal Saltimbocca

4 (4 ounce) pieces pounded veal
4 ounces prosciutto, sliced
4 ounces mozzarella, sliced
4 fresh sage leaves
Flour for dusting
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 tablespoon garlic, chopped
5 ounces Marsala wine
Salt and pepper to taste

Top each veal slice with a slice of prosciutto, 1 ounce mozzarella and a fresh sage leaf. Roll each piece of veal like a cigar; dust in a little flour. Using care to prevent the filling from falling out, sauté meat in olive oil until golden brown on all sides.

About halfway through the browning process, add mushrooms to the pan; stir to coat with olive oil. If necessary, add 1 tablespoon butter. Add garlic; stirring to release the aroma, sauté 1 minute more. Carefully add the Marsala wine.

Turn veal as needed to allow the mushrooms to achieve a Marsala glaze. Serve with pasta and a side of vegetables. Makes 2 servings.

Del Morocco's Fried Fish

Vegetable or canola oil for deep frying

Breading:
2 cups flour
2 cups yellow cornmeal
2 tablespoons seasoning salt, such as McCormick's
2 tablespoons white pepper
2 tablespoons Cajun seasoning
2 tablespoons garlic powder
1 tablespoons paprika

Egg wash:
2 eggs
2 tablespoons water

Fish:
2 lbs. cod, whiting or catfish fillets, rinsed and patted dry

Heat at least 3 inches of canola or vegetable oil to 350 degrees. in large pot or deep fryer. In two large shallow dishes or pie plates combine all the breading ingredients in one and lightly beat together the eggs and water for the egg wash in the other.

When the oil is ready, dip the fillets (if using catfish do not dip them in the egg wash, only the breading) in the egg wash, letting the excess drip off, then dredge in the breading.

Pat the breading onto both sides of the fillets. Place in the hot oil and deep-fry until golden, about 5 minutes depending on the size of the fillets. Remove from oil and place on paper towels to drain. Makes 4 servings

Del Morocco's Smothered Pork Chops

Breading
2 cups flour
2 tablespoons seasoning salt, such as McCormick's
2 tablespoons white pepper
2 tablespoons Cajun seasoning
2 tablespoons garlic powder
1 tablespoons paprika

Egg wash
2 eggs
2 tablespoons water

Pork chops
8 center-cut, bone-in pork chops, at least 1/2-inch thick

Gravy:
16 cups water
5 tablespoons beef base such as Minor's
3/4 cup flour
1 cup or more hot water as needed

Heat the oil in a large skillet or in a deep fryer. In two large shallow dishes or pie plates combine all the breading ingredients in one and lightly beat together the eggs and water for the egg wash in the other.

When the oil is ready, dip the pork chops in the egg wash, letting the excess drip off, then dredge in the breading. Pat the breading onto both sides of the chops. Place in the hot oil and deep-fry until golden about 4 minutes per side, depending on the thickness of the chops. Remove from the oil and place on paper towels.

Meanwhile, in a large pot or skillet, combine the water and beef base and bring to a boil. Mix together the flour and hot water in a glass measure, adding enough water to make it thin. When the beef base is boiling, whisk in the flour and water mixture.

Bring back to a boil for 1-2 minutes or until the mixture is thickened. Add the breaded and fried pork chops and simmer for 5-7 minutes. Do not simmer too long; the outside coating should be somewhat crispy. Serve the chops with the gravy. Makes 8 pork chops

Del Morocco's Macaroni and Cheese

1 lb. dry elbow macaroni
Hot water
4 tablespoons ( 1/2 stick) butter
1 tablespoon seasoned salt, such as McCormick's
1 teaspoon white pepper
1 tablespoon Cajun seasoning
4 eggs, divided
1 can (12 oz.) evaporated milk, divided
2 cups shredded mild or sharp cheddar cheese
Few tablespoons of shredded cheese for garnish
Paprika for garnish

Place the elbow macaroni in a large pot and cover with at least 5 quarts of warm water. Place the pot over high heat and bring to a boil. Once the water comes to a boil, remove the pot from the heat, cover and let stand for 15-20 minutes, or until the macaroni is just tender. Drain and briefly rinse the macaroni. Preheat the oven to 350 degrees.

Transfer the macaroni to a large baking dish. While the macaroni is still hot, add the butter, seasoning salt, white pepper and Cajun seasoning until the butter melts.

In a small bowl, mix together 3 of the eggs with 1/2 can of the evaporated milk and stir it into the macaroni. Add 1 cup of the cheese and continue to stir to melt the cheese. Stir in the remaining 1 cup cheese. Mix together the remaining 1 egg and 1/2 can of evaporated milk and blend it into the macaroni.

Sprinkle additional shredded cheese over the top and sprinkle with paprika. Bake, uncovered, about 30-45 minutes or until the macaroni is firm. Remove from oven and serve. Makes 8, 1-cup servings.

Durgin Park's Maple Upside Down Cake

1 tablespoon butter, at room temperature
3 tablespoons sugar
1 large egg, beaten
1 cup all-purpose flour
Pinch salt
2 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 cup milk
1 cup maple syrup
1/2 cup chopped walnuts
Whipped cream, for topping

Preheat the oven to 400 degrees. Butter an 8-inch round cake pan. In a large bowl, beat butter and sugar until light and fluffy. Add the egg. Beat for 3 minutes or until the mixture is lemon-colored.

In a medium mixing bowl, whisk together flour, salt, baking powder and nutmeg. Add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients; blend well.

In a small saucepan, bring the maple syrup to a boil. Pour the syrup into the cake pan, sprinkle in the nuts and slowly pour the batter over the syrup and nuts, patting it into the pan with a rubber spatula. (If you have trouble with this, don't worry; the cake will bake out to the edges, just as it should.)

Bake for 30 minutes or until cake is golden brown and the syrup is bubbling up around the edges. Cool in the pan for 10 minutes, then invert onto a plate. Serve warm with whipped cream as a topping. Makes 8 servings.

Dinardo's Italian Restaurant Creole Carbonara

1/2 cup chicken thigh meat
2 1/2 tablespoons Creole seasoning
1 tablespoon olive oil
2 ounces andouille sausage, chopped
8 ounces medium shrimp, peeled and deveined
1/4 cup green onions, chopped
1 tablespoon garlic, chopped
1 1/2 cups heavy whipping cream
1/4 tablespoon Worcestershire sauce
Dash of Tabasco
1/2 tablespoon salt
1/2 cup Parmesan cheese
1/2 pound fettuccine, cooked

Coat the chicken with one teaspoon of the Creole seasoning. Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute. Add andouille and continue cooking one additional minute.

Season shrimp with remaining Creole seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream.

Bring mixture to a boil then reduce heat to medium. Add Worcestershire, Tabasco, salt and half of the Parmesan

Dinardo's Italian Restaurant Capellini Gamberi

2 tablespoons extra virgin olive oil
9 (21-25) shrimp, peeled and deveined
Creole seasoning to taste
2 tablespoons sun-dried tomatoes, julienned
1 tablespoon minced garlic
2 tablespoons lemon juice
1 tablespoon sliced green onions
1 tablespoon Creole seasoning
2 tablespoons chopped basil
1/2 pound angel hair pasta

Cook pasta according to package directions. Cool under cold running water and coat with a little olive oil. Set aside. Heat olive oil in a sauté pan over medium-high heat. Season the shrimp with Creole seasoning. Sauté shrimp until they begin to turn pink.

Add sun-dried tomatoes and garlic and cook an additional minute. Sprinkle in lemon juice, green onions, Creole seasoning and basil. Reheat pasta in a pot of boiling water. Add pasta to skillet and blend until all ingredients are incorporated. It may be necessary to add a little water to the skillet. Serve immediately.

DeSoto Hilton Hotel Brittlebread

1 pound flour
1 ounce sour cream
3/4 cup butter (liquefied, clear)
3 ounces granulated sugar
1 ounce kosher salt
1 teaspoon baking powder
1 teaspoon regular salt

In large bowl, make ring with flour. Sprinkle baking powder in flour. Add remaining items except Kosher salt and 1 ounce sugar in middle of ring, mix carefully and let rise about 1 hour.

Roll out as thin as possible, place on sheet pan, and sprinkle lightly with Kosher salt and sugar. Bake at 400 degrees until golden. When removing from sheet pan, roll around your fist, then let cool. Herbed butter is particularly good on this.

Dayton's Marketplace Breakfast Skillet

2 cup frozen hash browns
1 cup (3 oz.) fully cooked ham
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons Marketplace Garlic Olive Oil
6 large eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
minced fresh chives or parsley (optional)

In large skillet, saute potatoes, ham, onion and green pepper in oil for 10 minutes or until potatoes are tender.

In a small bowl, beat eggs, salt and pepper. Add to the skillet and cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese. Spoon onto a serving platter and sprinkle with chives or parsley.

Dayton's Kauai Chicken Pineapple Wraps

Marinade
1 1/2 teaspoons freshly grated ginger
1/2 cup coconut milk
1 teaspoon minced garlic
1/8 teaspoon Asian chili sauce
2 tablespoons sesame oil
2 tablespoons sliced green onions
Salt and pepper to taste
1 pound skinless, boneless chicken breasts

Wraps
4 (10-11 inch) spinach tortillas
1 cup Sable and Rosenfeld Bamboo Peanut Sauce*
1 1/2 cups cucumber, halved, seeded, cut crosswise into strips
1 1/2 cups red bell pepper strips
4 ounces bean sprouts
2 cups firmly packed spinach leaves
1 cup fresh pineapple strips
Salt and pepper to taste

Marinade: In small bowl combine the ginger, coconut milk, garlic. Asian chili sauce, sesame oil, green onions, salt and pepper. Mix well, put chicken breasts in plastic bag, pour marinade over chicken. Close bag and refrigerate 1-4 hours.

Remove chicken from bag, discard marinade. Place chicken on preheated grill and grill for 4-5 minutes per side or until no longer pink in the center. Set aside to cool. Slice into strips; set aside.

Wraps: Warm tortillas in microwave at high power 10-15 seconds or wrap in foil and heat in 350 degree oven for 3-5 minutes. When tortilla is warm spread 1/4 cup of the sauce evenly over a tortilla. Layer 1/4 of each of the following over sauce: chicken strips, cucumber, red pepper, bean sprouts, spinach, and pineapple in the center of the tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge (edge closest to you) of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. Repeat for the remaining 3 tortillas. Slice each wrap in half. Makes 4 servings

Dave and Buster's Muffaletta Salad

1 1/4 pounds Romanelli pasta
4 ounces sliced turkey
4 ounces sliced ham
2 ounces (24 slices) pepperoni
2 ounces sliced salami
1/4 cup sliced black olives
1/2 cup chopped green salad olives
1 cup sliced celery
3 tablespoons Italian dressing
12 ounces prepared assorted lettuce
2 ounces julienned spinach leaves
1 cup diced Roma tomatoes
1 cup assorted pizza cheeses: fontina, mozzarella, asiago or parmesan
4 tablespoons chopped green onion
1 cup roasted red pepper
1/4 cup shredded aged asiago cheese

Julienne (cut in strips) the pepperoni, salami, ham, and turkey then place in salad bowl. Cut celery, green onions and roast peppers, add to the bowl. Chop and add both types of olives and add to bowl. Add the Italian dressing and pesto and toss all together well to mix.

Cook pasta in boiling salted water until done, drain and place in salad bowl. Pour the Italian dressing on the pasta and toss all together gently. Place assorted lettuce, spinach, pizza cheeses, diced ripe Roma tomatoes and onions on cold platter (leave a space in the middle for pasta).

Add tossed hot Romanelli salad mixture; pile high in the center of platter. Add shredded asiago or parmesan to garnish. Makes 4 servings

Dave and Buster's White Cheddar Mashed Potatoes

2 pounds red potatoes, cut into 1 inch chunks
1 teaspoon salt, for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white Cheddar or jack cheese shredded

Garlic Butter
1 teaspoon minced garlic
1 tablespoon oil
Room temperature butter
1 teaspoon chopped fresh parsley

Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft. Drain potatoes well. Place back in pot or in a mixing bowl. Add cheese, cream, teaspoon of salt, pepper and garlic butter. Beat until smooth with a whisk or potato masher.

Garlic Butter: Sauté minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley. Makes a 1 quart batch

Dave and Buster's Cheeseburger Pizza

1 tablespoon cornmeal
8 to 10 ounces pizza dough
2 tablespoons olive oil
3 tablespoons ketcup/mustard mix (50/50 mix of ketchup and mustard)
3/4 cup American shredded cheese mixture
1 cup char-grilled burger
2 tablespoons kosher pickle slices (julienned)
2 tablespoons sliced red onions
1/2 cup mozzarella cheese, shredded

Garnish
1 tablespoon spicy ketchup
1 tablespoon real crispy bacon bits
2 slices tomatoes
1/2 cup shredded lettuce
2 tablespoons diced onions

Dip the pizza dough in flour and roll out the pizza dough to form a 10- to 11-inch circle. Place on a pan that has been lightly dusted with cornmeal. Ladle on ketchup/mustard mixture and spread almost to edges. Place cheeseburger cheese evenly over pizza.

Place the chargrilled diced burger, pickles, red onions and the shredded mozzarella cheese. Bake the pizza in a preheated oven at 450 degrees F for about 12 to 15 minutes.

When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits, shredded lettuce, tomato slices, diced onions.

Notes: The American cheese is a mixture of yellow and white shredded American cheeses, mixed with a pinch of seasoning (use your favorite type). Makes 1 pizza

Dave and Buster's California Wrapper

1 (10- to 12-inch) flour tortilla
8 tablespoons ranch dressing
3 slices ham
3 slices turkey
2 large lettuce leaves
2 Swiss cheese slices, cut in 1/2-inch strips
2 bacon strips, crisp
6 Roma tomato wedges
4 avocado slices

Warm the tortilla in a skillet, or microwave ten seconds. Spread ranch dressing on tortilla. Place ham and turkey on tortilla. Cut Swiss cheese slices in half, place in a line across lower third of tortilla. Place bacon on the cheese.

Pat dry the lettuce and place over all. Squirt some ranch dressing on the lettuce. Place Romas in a line across the lower third of the tortilla. Place four slices of avocado on top of the tomato, end to end. Roll up the tortilla like a jellyroll. Place seam side down.

Place 8 picks in wrapper at opposite side of seams. Cut wrapper straight across into three even pieces. Makes 3 servings

Dave and Buster's Cajun Shrimp Alfredo

10 ounces large shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 teaspoons fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
1 egg yolk
1/2 cup green onions, chopped
8 ounces linguine or fettuccine

Get a pan of boiling salted water ready for your pasta. When you?ve got all your ingredients ready, you'll cook your pasta and make your sauce while your pasta is cooking. Get all your sauce ingredients ready and laid out on a plate ready to cook. Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.

Heat a skillet and add the olive oil, then add the shrimp that?s been tossed in the seasoning and sauté it for about 1 minute until the shrimp colors - you need to turn it a couple of times. Add the mushrooms and cook with the shrimp for another couple minutes. Add the garlic and stir it around, add the tomatoes, then toss and cook a few seconds.

Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer. Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Don?t use too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce over it. Garnish with some more cheese, more diced tomatoes and a few more green onions. Serve with focaccia bread or garlic bread and extra cheese if you like. Serves 2 generously.

Domino's Cinna Sticks

1 pkg. refrigerated pizza dough (or your favorite recipe)
1/4 cup melted margarine
1/2 cup sugar
2 teaspoons cinnamon

Icing
1 lb. powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Roll out pizza dough into a large rectangle. Brush melted margarine over dough. In a small bowl combine sugar, and cinnamon, mix well.

Sprinkle the cinnamon and sugar mixture liberally over the pizza dough. Slice the dough into either long sticks, or cut dough in half, and then slice into smaller sticks. (The smaller sticks are easier to handle.)

Place on an lightly greased cookie sheet and bake for approximately 15 minutes or until done.

While the pizza sticks are cooking mix together the powdered sugar, milk, melted butter, and vanilla. Mix until smooth. You may need to add an extra teaspoon of milk. Serve icing with sticks.

Domino's Pizza Sauce

2 cups Hunt's Angela-Mia pizza sauce (You can find this
at the wholesale shopping clubs - Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt

In a medium saucepan, pour in Hunt's basic sauce. Add water, and spices. Combine well, stirring over medium heat until bubbling. Lower heat, cover, and cook 20-25 minutes, stirring occasionally. Cool to room temperature. Store in an airtight container, refrigerated, until needed. Makes 2 cups.

Because the sauce base comes only in large #10 size cans, store remaining Hunt's Angela-Mia sauce in 2 one quart jars in freezer, or fridge until you make the next batch.