Here you go. Posted by Chase - Recipe Exchange Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required. Plain Italian Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 2 cups finely minced celery 2 cups finely minced onion 1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2) 12 TBSP bottles lemon juice 2 TBSP coarse salt Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well. Herbed Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 4 - 5 cups chopped herbs of your choice 12 TBSP bottled lemon juice 2 TBSP coarse salt. I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it. Fill jars as normal. HWB for 30 minutes. * I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could. Other Notes: You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes. Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount.

Hi David - I have these two - both saved together...I think it's the same...:-) just different "tips" on each one... Herb Crusted Rack of Pork -Chase 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish . Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 150 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 150 and then let the temp rise as it sits. Herb Crusted Rack of Pork 2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra) 3 tablespoons olive oil 1 1/2 tsp salt 7 garlic cloves,minced 1/3 c fresh basil,chopped 1/3 c fresh thyme,chopped 1/3 c fresh parsley,chopped 2 TBSP pepper,coarsely ground 1 1/4 c butter (or margarine),cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 TBSP tomato paste 2 TBSP fresh sage,chopped 1/4 tsp pepper [Note: Serve with Garlic Parmesan mashed potatoes and green beans] Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy! Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.

Thanks again everyone. Dinner was delicious but not very adventurous vis a vis the menu which had some very "interesting" items on it including calves brain and a tripe , sausage and bean casserole. I had escargot with garlic and parsley, frogs legs in a white wine and butter sauce and a Mandarin orange souffle. It was all delicious but the dessert was sublime. Clive had foie gras, duck with a raspberry sauce and the souffle for dessert We had a local sparkling wine as an appertif and a red from the same vineyard with the meal. The wine was lovely. I've made up my mind that I prefer Burgundy, Loire reds and Bordeaux in that order. I had never really experienced Loire wines before, they really are wonderful....not that I'll ever find them at home. We are leaving in a minute for a tour and wine tasting of the winery the wine we had with dinner comes from. All in all a wonderful evening.

Glad they got there in time Ann, I was starting to worry! The weather out on the West coast has really slowed down delivery times.....talk about a close call! Moe, enjoy and Matt, you share with your Mom, although I know she isn't much of a pickle person so it won't be a huge hardship! ! Just putting , my Tourtieres in the oven. Chris and Amity are hosting Christmas Eve this year but Chris asked that I bring the Tourtiere and they would do the rest! Merry Christmas everyone!