1 cn Tomato paste

1 Clove garlic (chopped)

3 c Water

1 pt Oregano

3 pt Cooking oil

1/4 pt Marjoram

1 pt Black pepper

1/4 pt Basil

1 pt Instant minced onion

1 pt Brown sugar

1 pt Grated Parmesan cheese

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 4 12″ Pizzas.

2 Shallots; chopped

Butter 12 oz Whole green lentils (Le Puy)

Handful of chopped lovage 1 Sprig of thyme

1 Curl of orange peel

Light stock or water Soften the chopped shallots in a little butter without colouring them.
Stir in the lentils.
Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well.
Simmer until tender.
Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste.
In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices.
Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

1 c Applesauce

4 tb Horseradish

Stir together and serve with ham, pork, or veal.