Italian Pork Sandwiches Recipe

INGREDIENTS:
2 lb Ground pork
1 cn (15-oz) tomato sauce
1 1/2 cup of Chopped onion
1 cn (8-oz) pizza sauce
3 Cloves garlic, minced
2 tb Vinegar
1 tb Worcestershire sauce
1/2 teaspoon of Salt
1/2 teaspoon of Fennel seed
Few dashes bottled hot
-pepper sauce
Individual hard rolls, split
3 cup of Shredded mozzarella cheese
-(12 oz.)
DIRECTIONS:
In large skillet quickly brown half the pork at a time; drain well.
Transfer meat to crockery cooker. Stir in tomato sauce, onion, pizza sauce,
garlic, vinegar, Worcestershire sauce, salt, fennel, and hot pepper sauce.
Cover and cook on low-heat setting for 8 to 10 hours. Fill hard rolls with
meat mixture; sprinkle shredded mozzarella atop. Makes 15 to 20 sandwiches
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
DIRECTIONS:
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
DIRECTIONS:
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Italian Rotini Salad Recipe

INGREDIENTS:
2 cup of Miracle Whip� light
1 cup of Milk
1 tb Italian seasoning
1 teaspoon of Garlic powder
1 teaspoon of Pepper
1 teaspoon of Salt
1 lb Rotini noodles; cooked,
-rinsed, drained
1 Green pepper; diced
1 Red bell pepper; diced
1 Red onion; diced
2 Ribs celery; diced
1/2 cup of Black olives; sliced
1/4 cup of Green olive; sliced
2 oz Pepperoni (I use the turkey
-pepperoni), sliced
DIRECTIONS:
In medium bowl, make dressing by combining salad dressing, milk and
seasonings. Stir well with a wire whip. Combine everything in a large bowl,
pour dressing over and fold gently.

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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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Pasta with Spinach Pesto Sauce

INGREDIENTS

* 1 tablespoon minced garlic
* 16 ounces fresh spinach, washed & chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/2 cup diced red onion
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/4 cup bacon bits
* 1 pound penne pasta


DIRECTIONS

* Cook the pasta according to package directions.
* While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
* Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
* Toss pasta with sauce &bacon bits. Serve with additional Parmesan cheese, if desired. Note that if sauce seems very thick, thin to desired consistency with pasta cooking water or broth.

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