Easy Italian Pasta Sauce

Tastes & Treasures has a wonderful Tarragon Tomato Sauce on page 98 from Lon's at the Hermosa Inn. Made from scratch, it is savory and delicious.

When you don't have time to re-create the sauce from The Hermosa Inn, try the recipe below. It is fast and easy.



Ingredients:
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1 small onion chopped
1 clove garlic chopped
1 16 oz. can crushed tomatoes with basil leaves
1/2 cup fresh parsley chopped
1 tablespoon olive oil
Parmesan cheese grated
Pasta - any kind you choose

Directions:
Saute red, yellow peppers, onion, garlic in olive oil.
Add crushed tomatoes, fresh parsley and simmer for 30 minutes.
Pour over cooked pasta
Sprinkle with grated Parmesan cheese and savor the tastes.

After dinner drink

Nothing like a cool, creamy Amaretto drink to top off a meal. Brian ordered this treat of Amaretto liquer mixed with club soda, cream and garnished with vanilla beans.

Tastes & Treasures, page 192, has another yummy drink that is great for summer sipping.
Tumbleweeds
2 ounces Kahlua
1 ounce vodka
1 ounce brandy
4 cups vanilla ice cream
Process the Kahlua, vodka, brandy and ice cream in a blender until smooth. Pour into chilled Champagne glasses and serve immediately.
Serves 8

Limoncello

Friends in Sacramento are serious about their cooking. Rae made the best chocolates I have ever tastes but I think he is guarding his recipes.

He also gave us this bottle of Limoncello. It is beautifully packaged and made a lovely hostess gift. The recipe can be found in Tastes & Treasures.

Lemoncello (Liquore al Limone) page 178.

15 thick-skin lemons
2 (750 milliliter) bottles 100 proof vodka
4 cups sugar
5 cups water

Scrub the lemons with a vegetable brush and hot water to remove any wax or pesticides. Pat dry with paper towels. Remove the zest in strips with a vegetable peeler, removing any white pith. Combine the lemon zest and 1 bottle off the vodka in a large jar with a tight fitting lid. Let stand at room temperature in a cool dark environment for 40 days.
After 40 days, mix the sugar and water in a saucepan and bring to a boil. Boil for 5 minutes and remove from the heat. Let stand until cool. Add the syrup and remaining bottle of vodka to the jar containing the vodka and lemon zest.
Let stand, covered, at roo temperature in a cool dark environment for 40 more days. Strain the vodka mixture into bottles, discarding the solids. Store in the freezer. Serve ice cold from the freezer in small glasses.
Makes about 2 (750 milliliter) bottles

Cookbook Presentation at Realty Exec office

Cookbook collectors and history buffs are everywhere including real estate offices. Carolyn Mendoza and I had a warm welcome from Forum office manager David Grado when we told the story of researching and writing the cookbook, the Historical League and the AHS Museum at Papago Park during their monthly meeting. Carolyn passed around samples of Granola pg 196 to whet their appetites. Many bought the cookbook for themselves and for holiday gift giving. By the way, Realty Execs monthly meetings include lunch and we feasted on Chicken Alfredo with Green Chile, Pasta with vodka infused sauce, Penne with meat sauce and rich brownies for dessert. What a treat.