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Entrance to Comedy Club and Coffee-Haus Building
BIT Blank Institute of Technology
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1 28 oz can tomatoes
2 medium sized beets, scrubbed well and diced
1 large onion, peeled and diced ; 2 carrots, scrubbed & sliced
3 good thick stalks of celery, chopped
green pepper, chopped (and jalepeno if so inclined)
2 cups washed mushrooms, sliced
1/2 cup chopped parsley
3 toes garlic
salt-pepper-basil to taste
spaghetti or other favorite pasta
In a blender, liquefy the beets, carrots, celery, parsley, onion and garlic with some of the tomatoes and the juice they are canned in. When this is a pretty smooth puree, put it into a pot and add the rest of the tomatoes and bring it to a gentle boil. Reduce heat and simmer for ten minutes. Add mushrooms and simmer for about 1/2 hour. Add green pepper (opt.)
Season with salt, pepper and basil as desired. Allow it to simmer a little longer, while you cook the pasta.
Serve hot with a big smile.:)
Serves: 6-8
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SUGAR SUBSTITUTIONS
When replacing sugar in a recipe with a liquid sweetener, reduce the
liquid content of the recipe by 1/4 cup. If the recipe contains no liquid
other than the sweetener, increase the flour by 1/4 cup.
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Visit These Educational Websites
Sugar and other sweeteners: Do they contain animal products?
Food Irradiation: Solution or Threat?
Organic Standards: What is the Pure Food Campaign
Vegetarian Phrases in World Languages
Grassroots Activist Web Site for the Wild Rockies Bioregion
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Copyright (c) 1998 by Gary and Bonnie Blank and Engineering Update Institute. ALL RIGHTS RESERVED.
