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Re: [israel-food] spaghetti sauce

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  • Lora Lee
    To all: please forgive my typos. I am a native English speaker with two degrees, but I apparently writing that message while in the throes of jet lag I messed
    Message 1 of 4 , Jul 31, 2008
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      To all: please forgive my typos. I am a native English speaker with two degrees, but I apparently writing that message while in the throes of jet lag I messed up my spelling a few times. Sorry!


      ----- Original Message ----
      From: Lora Lee <lorita_dita@...>
      To: israel-food@yahoogroups.com
      Sent: Thursday, July 31, 2008 11:06:03 AM
      Subject: Re: [israel-food] spaghetti sauce

      Here's my recipe:
       
      one onion, diced
      one or two cloves of freesh garlic, diced
      Sautee them and add one garlic-parsley spice cube from Knorr or do without it. I use half sometimes.
      I usually add about two soft tomatoes, sometimes blanched  (one minute in a bowl of boiling water removes skin nicely). I cut them into cubes and pour the juice in, two.
      After stirring a bit I add resek agvaniot and then water until I get the desired consistency: maybe you want the suace to be thicker some days or thinner other days. I add spices to tatse: salt and pepper, garlic powder, oregano or basil.
       
      Delish!
       
      Optional. for a dairy meal: grated hard cheese of choice. It's wonderful when it melts in the sauce.



      ----- Original Message ----
      From: Ben-Ezra <ben-ezra@sde. org.il>
      To: israel-food@ yahoogroups. com
      Sent: Monday, July 28, 2008 4:49:19 PM
      Subject: [israel-food] spaghetti sauce

      Does any have a TNT recipe for spaghetti sauce, pizza sauce and the like using the resek agvaniot?  All of my recipes from the US used tomato sauce, which is too expensive when I can find it.  What is the difference between resek agvaniot and tarkiz agvaniot?  They both seem to be tomato paste to me.
       
      Thanks,
       
      Riva


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