8 : oz Tomato Sauce
2 : tb Olive Oil
1 : tb Red Wine Vinegar
1 : Clove Garlic; Finely Minced
1 : ts Basil
1 : ts Oregano
1 : ts Black Pepper
2 : tb Chopped Onion
1 : tb Butter Or Margarine
8 : oz (1 Can) Tomato Sauce
1/4 : ts Dried Basil, Crushed
1/8 : ts Dried Thyme, Crushed
Dash : Dash Freshly Ground Pepper
1 : c Water
1 : ts Instant Chicken Bouillon
Parmesan : Parmesan Croutons
2 : tb Olive oil
1 : md Red onion; chopped
1 : md Bell pepper; chopped
2 : Or 3 garlic cloves; minced
3 : md Carrots; chopped
1/2 : lb Mushrooms; coarsely chopped
8 : c Chopped fresh seeded
-- : -- tomatoes
-or- : -or-
28 : oz Canned tomatoes
1 : ts Aniseed; crushed
1 : Bay leaf; broken
1/4 : c Dry red wine
1/4 : c Fresh oregano; chopped
1/4 : c Fresh basil; chopped
1/4 : c Italian parsley; chopped
2 : tb Lemon balm; chopped
0: 1
1: Put raisins in a large pot, with tight fitting cover
2: Pour in boiling water to cover, and stir in baking soda
3: Cover tightly and let stand overnight
4: 2
5: Prepare 3 (1 pound) coffee cans by oiling and coating each with flour
6: 3
7: Combine flour, sugar and salt
8: Add oil and flour mixture, one cup at a time to raisins, stirring well after each addition
9: Fill prepared cans 1/2 full with batter
10: 4
11: Bake in a preheated 350F oven about 70 minutes,or until done
12: Remove from oven and let stand 5-10 minutes
13: Run a knife around edge to loosen loaf and shake out
14: Makes 3 loaves
15: Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields
16: File ftp://ftp
17: idiscover
18: co
19: uk/pub/food/mealmaster/recipes/mmcyber1
20: zip