Three Jelly Sauce Food

THREE-MEAT SAUCE

Three-Meat Sauce image

"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 18 cups.

Number Of Ingredients 12

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
1 pound Italian sausage links, cut into 1-inch slices
3 tablespoons olive oil
3 large onions, chopped
5 cans (15 ounces each) tomato sauce
3 cans (6 ounces each) tomato paste
1 cup water
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
1/2 cup minced fresh oregano or 3 tablespoons dried oregano
5 teaspoons salt
2 teaspoons pepper

Steps:

In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil., Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti., Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 320 calories, Fat 18g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 969mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein.

THREE-PEPPER JELLY

Three-Pepper Jelly image

It was the end of the growing season and I had harvested all the chilis left in my garden. I had jalapeno, cayenne, banana and bell peppers and I decided to experiment a little. I was in for a big surprise. I gave some of my jelly to my niece and she entered it at the county fair and brought me a blue ribbon and a check. How cool is that ?

Provided by Chef Roly-Poly

Categories Jellies

Time 45m

Yield 7 1/2 pint jars

Number Of Ingredients 8

Ingredients

3/4 lb jalapeno pepper
3/4 lb hot banana pepper
1/2 lb cayenne chile
1 cup white vinegar
1 cup unsweetened apple juice
1 3/4 ounces fruit pectin
1/2 teaspoon salt
5 cups granulated sugar

Steps:

Sterilize jars per manufacturers instructions.
Wash peppers and remove stems. Chop peppers in batches in your food-processor with equal parts of the vinegar. Process until chopped very fine.
and place in a large bowl with a tight fitting lid. When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover. Refrigerate for 24 hours.
To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth. Measure out exactly 4 cups of juice. If needed, add enough apple juice to make 4 cups.
Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly). Add sugar and bring to a rolling boil that cannot be stirred down. Stirring constantly, boil for 2 minutes and remove from heat. Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.

Nutrition Facts : Calories 640.6, Fat 0.7, SaturatedFat 0.1, Sodium 192.2, Carbohydrate 162.3, Fiber 4.2, Sugar 151, Protein 2.2

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