————————JEANNE JONE’S _COOK IT LIGHT———————— 1 1/2 t Cumin
2 14-ounce cans of tomatoe
Puree 1 lg Onion, finely chopped
3 Garlic cloves, minced
1/4 t Salt
1/4 t Freshly ground pepper
1/4 t Red pepper flakes (or red
Chili) to taste 2 t Chili powerd
2 t Oregano (dried and crushed)
1 16-ounce can of red
Enchilada sauce, your choice On mild or hot 1 16-ounce can of beans (I
Used Pintos) 1 16-ounce can of corn
Kernels 1 lb Pasta of your choice 6
oz Reduced or fat-free cheddar Cheese *opti Onal* In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown). Add 3 cups of the tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and oregano. Mix well, bring to a simmer. Reduce to a low heat, cook covered for 25 minutes. Add the remaining ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes, add your cooked pasta. Or … place 1 cup of the cooked pasta on a plate and top each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro spriggs look great as garnish! From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher) Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV