4 cloves garlic, crushed
2 lg. onions, diced (2 c.)
4 tbsp. vegetable oil
1 peck fresh tomatoes, about 123 lbs., washed, peeled and cut in 6-8 pieces or 4 (28-32 oz.) cans whole tomatoes
4 (6 oz.) cans tomato paste
Carcass of leftover chicken (optional)
3/4 c. chopped parsley
1 1/2 tsp. leaf parsley
4 tsp. salt
1 tbsp. leaf basil
2 bay leaves
1-2 c. dry red wine

Saute garlic and onion in oil in large kettle or Dutch oven until tender. Discard garlic. Add tomatoes, tomato paste, chicken bones, parsley, salt, pepper, oregano, basil and bay leaves. Bring to boiling, stirring often.

Reduce heat. Simmer, covered, stirring occasionally, for 2 hours. Discard chicken bones; add wine. Cook covered 30 minuets longer. Cool slightly.

Ladle into pint size freezer containers, allowing at least 1 inch head space for expansion. Cover. Refrigerate until cold. Ladle and freeze. Makes 8 pints.

BEEF AND PEPPERS:

1 lb. boneless sirloin steak, cut in 1/2 x 2 inch strips
Oil
1 sliced onion
1/2 tsp. leaf oregano
2 green peppers, cut in strips
8 oz. thin spaghetti, cooked
Grated cheese

Brown beef in oil, brown onions. Add sauce and oregano. Taste, adjust seasonings.. Add pepper, cook covered 10 minutes or until tender. Serve with spaghetti and cheese. Makes 1 quart.

SHRIMP CREOLE
1 lg. onion, sliced
1 green pepper, diced
Oil
1/2 tsp. leaf thyme
1 1/2 to 2 lbs. shrimp
Cooked rice

Heat sauce; add thyme; add cooked shrimp and cook 5 minutes. Serve over rice. Makes 1 pint.

CHICKEN:

2 c. cooked chicken or turkey
1/2 tsp. oregano
Cooked rice

Add chicken to sauce. Heat and serve on rice. Makes 1 1/2 pints.