Carbonara Sauce..........Recipe By : Allserv............Serving Size : 6

1 1/2 Cups half and half
1/2 Cup Parmesan cheese -- grated
1 1/2 Teaspoons Minor's Bacon Base
Dash fresh ground white pepper -- or more to taste
1/4 Cup Minor's Sauce/Soup Thickener (Dry Roux)
1/4 Cup lukewarm water
In sauce pot over med-high heat combine half & half, cheese, Base and pepper, mixing well with wire whisk. Bring to boil, stirring often. Mix Roux and water until smooth. Add in stream, to boiling liquid, stirring constantly. Boil/stir 1-2 min. Reduce heat; gently boil 2 min, stirring occasionally. Serve over pasta, vegetables, shrimp...

Hot Bacon Dressing..........Recipe By : Minor's

1 Cup Cider Vinegar
1/2 Cup Hot Water
1 Tbsp + 2 Tsp. Minor's Bacon Base
1/2 Cup Vegetable Oil
1/3 Cup Sugar
1 1/2 Tsp Cornstarch
1 1/2 Tsp Cold Water
In sauce pot, combine vinegar, water, Base, oil and sugar. Heat to boiling over medium-high heat. Reduce heat; simmer 5 min., stirring occasionally. In small mixing bowl; blend cornstarch and water until smooth, using wire whisk. While stirring vigorously, pour into hot liquid. Heat to boiling over medium heat. Boil/stir 1 min. Serve hot over chilled fresh spinach.Yield:1pt.

Cheeseburger Chowder..........Recipe By : Minor's..........Serving Size : 10

1/8 cup vegetable oil
3/4 cup onions -- diced small
1/2 cup all-purpose flour
5 cups water
2 cups half and half
3 tablespoons Minor's Beef Base
1 pound ground beef -- cooked/crumbled
1 cup tomatoes -- diced medium
1 1/2 cups potatoes -- diced small
1/2 teaspoon fresh ground white pepper
3/4 cup sharp cheddar cheese -- grated
In sauce pot, heat oil over med-high heat. Add onions; saute 2-3 mins. Blend in flour; cook over medium heat 2-3 min. stirring constantly. Add water, cream, Base, beef, tomatoes, potatoes and pepper, mixing well. Heat to boiling over med-high heat; reduce heat; gently boil 10 mins., stirring occasionally. Remove from heat. Add cheese; stir until melted. Serve

Forest Hills Sauce For Pasta..........Recipe By : Minor's..........Serving Size : 6

1/4 Cup Unsalted Butter
1 3/4 Cups Mushrooms* -- diced small
1 Teaspoon Onions -- diced small
2 Cups Water
1/2 Cup Dry White Wine, Sauterne
1 Tablespoon + 1 Tsp. Minor's Beef Base
1 Tablespoon + 1 Tsp. Tomato Paste
1 Tablespoon Tarragon Vinegar
2 Teaspoons Fresh Garlic -- chopped
1/2 Teaspoon Dried Chervil -- crumbled
1/2 Teaspoon Dried Tarragon -- crumbled
1/2 Teaspoon Fresh Ground Black Pepper
1/2 Cup Cold Water
2 Tablespoons Cornstarch
In saute pan over med-high heat, melt butter. Add mushrooms & onions; saute 2-3 min. Add 2 cups water, wine, Base, tomato paste, vinegar, garlic, parsley, chervil, tarragon & pepper. Heat to boiling, stirring occasionally. Reduce heat; gently boil 10 min., stirring occasionally. In small bowl, blend cornstarch & 1/2 cup water until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring often. Reduce heat; gently boil 2 min. stirring occasionally. *Use any mushrooms desired.

Black Bean Soup Rio Grande..........Recipe By : Minor's..........Serving Size : 6

1 Qt Cold Water
1 1/4 Cups Dried Black Beans
2 Tsp Vegetable Oil
1/4 Cup Carrots -- diced medium
1/4 Cup Celery -- diced medium
1/4 Cup Onions -- diced medium
2 Tsp Jalapeno Peppers-Canned, Seeded -- diced medium
1/2 Tsp Garlic -- minced
1 Bay Leaf
3 3/4 Cups Hot Water
1 Tbsp + 1 Tsp. Minor's Ham Base
2/3 Cup dry red wine
1/3 Cup Canned Tomatoes Crushed In Puree
2/3 sour cream or diced tomatoes -- for garnish
Wash beans. Combine beans and cold water; heat to boiling; boil 2 min. Remove from heat; let stand 1 hr. Drain, reserve 1 cup beans for garnish-cook separately until tender, apx. 1 hr. Heat oil over med-high heat. Add carrots, celery, onions, peppers, garlic and bay leaf; mix/saute 5-8 min. Add hot water, Base, beans and tomatoes; heat to boiling. Reduce heat; gently boil 1 hr., stirring occasionally. Add wine. Continue gentle boil 30 min. or until beans are tender. Remove Bay Leaf. Puree in blender/ processor. Add reserved black beans; garnish with sour cream, diced tomatoes, onions.

Hickory Smoked Ham Dip..........Recipe By : Minor's..........Serving Size : 10

1 Package (8 Oz.) Cream Cheese -- softened
1 Package (8 Oz.) Cultured Sour Cream
1 Tablespoon + 1 Teaspoon Minor's Ham Base
Combine ingredients, mixing well. Cover/chill at least 1 hour or overnight. Serve with crackers, chips or fresh vegetables.

Green Chili Stew..........Recipe By : Minor's..........Serving Size : 8

2 Tbsp Vegetable Oil
1 Lb Lean Pork -- diced small
2 Cups Onion -- diced medium
6 Cups Hot Water
1 1/2 Tbsp Minor's Pork Base
1 Tsp Minor's Garlic Base Or 4 Cloves -- minced
1 Cup Whole Tomatoes -- drained/chopped
3 Oz Canned Green Chilies -- diced
1/2 Oz Or To Taste - Jalapeno Peppers Rinsed -- diced small
3/4 Tsp Ground Cumin
1/4 Tsp Crushed Red Pepper
7 Tbsp Minor's Sauce/Soup Thickener -- (Dry Roux)
1/2 Cup Lukewarm Water
In sauce pot, heat oil over medium heat. Add pork; saute 10 min. Do Not Brown. Stir in onions & garlic (if using cloves). Cook 10 min. until onions are just tender. Combine water & Base (s), mixing well. Add tomatoes, chilies, peppers, cumin and red pepper. Heat to boiling over medium heat, stirring occasionally. Reduce heat; simmer 1 hr. until pork is tender. In small mixing bowl, combine Roux with warm water until smooth using wire whisk. Slowly add to stew mixing well. Heat to boiling; boil/stir 2-3 min. Serve as soup or sauce with Mexican dishes.

Mediterranean Marinade..........Recipe By : Minor's

1/2 Cup Olive Oil
1/4 Cup Lemon Juice
1/8 Cup + To Taste Red Wine Vinegar
1/2 Tablespoon Minor's Chicken, Beef Or Pork Base
1/2 Tablespoon Garlic -- minced
1 Tablespoon Oregano
1/4 Teaspoon Fresh Ground Black Pepper
Stir ingredients until well blended. Rub on meat/poultry. Use 3/4 oz. per lb. of meat. Let stand 15 min. to 2 hrs. Yield: 1 cup. Marinates apx. 5 lbs. meat.

Veal & Vegetable Soup...........Recipe By : Best Recipes - Minorized by Allserv..........Serving Size : 6

1 1/2 Pounds Veal For Stew -- cut in 1" pieces
2 Cloves Garlic -- crushed
1 Tablespoon Olive Oil
4 Cups Water
1 Tablespoon Minor's Veal Base
1 Tablespoon Fresh Marjoram* -- chopped
1/4 Teaspoon Fresh Black Pepper -- coarsely ground
1/2 Pound Red Skinned Potatoes-About 1 3/4 Cup -- cut in 1/2" cubes
1 1/2 Cups Corn Kernels -- fresh or frozen
1 Small Zucchini - (3-4 Oz.)
Toss veal with crushed garlic; set aside. Heat oil in large deep saucepan over medium heat. Brown veal. Pour off drippings, if necessary. Add water, Base, marjoram and pepper. Bring to boil. Reduce heat to low; simmer, covered, 45 min. Add potatoes and corn. Simmer 15 min. more until veal and vegetables are tender. Meanwhile, cut zucchini in 1/2 lengthwise; cut into 1/4" slices. Add to pan; continue cooking, covered, 5 min. or until zucchini is crisp-tender. * Substitute 1 1/2 tsp. dried Marjoram or oregano with dash sugar.

Veal Shanks Milanese (Osso Bucco)..........Recipe By : Minor's..........Serving Size : 4

4-6 Veal Shanks Tied W/ String Around Outside (apx. 2+ lbs.)
3/4 Teaspoon Minor's Veal Base
1/4 Cup All-Purpose Flour
1 Tablespoon Olive Oil 
1 Teaspoon Olive Oil
1 Cup Onions -- diced small
1/2 Cup Carrots -- diced small
1/4 Cup Celery -- diced small
1/2 Teaspoon Minor's Garlic Base
1/4 Teaspoon Ground Marjoram
1 Cup Hot Water
2 Teaspoons Minor's Veal Base
1/4 Cup + 2 Tbsp. Crushed Tomatoes In Puree
1/4 Cup Pale Dry Cocktail Sherry
1 1/2 Teaspoons Fresh Parsley -- chopped fine
3/4 Teaspoon Orange Rind -- grated
1/4 Teaspoon Lemon Rind -- grated
Rub shanks with 1st amt. of Veal Base. Dredge shanks in flour; coat well. Set aside. In large frying pan, heat 1st amt. of oil over medium heat until hot. Place shanks in pan, bone side up. Brown well on all sides (apx. 30 min. total time) transfer shanks to roasting pan. In same frying pan, stir in 2nd amt. oil, onions, carrots celery, garlic and marjoram. Saute over medium heat 5-7 min., stirring often. Set aside. In 1 qt. saucepan, combine water, 2nd amt. of Veal Base, Garlic Base, crushed tomatoes, sherry, parsley, orange and lemon rinds. Stir in vegetables. Heat to boiling over medium heat; simmer 5 min., stirring occasionally. Pour over shanks. Cover and bake 375°F - 1 1/2 - 2 hrs, until veal is tender. Remove string. serve shanks topped with apx. 1/4 cup sauce. For the perfect accompaniment to this dish try...

PEAS AND PANCHETTA
2 Tbsp. olive oil
1/3 cup panchetta, diced small
1/3 cup onion, diced small
2 tsp. garlic, minced
2 cups peas, fresh or frozen
1 tsp. fresh parsley, chopped
Fresh ground black pepper to taste
1 cup water
1 tsp. Minor's Chicken Base
In skillet heat oil until hot but not smoking. Add panchetta, saute until almost crisp. Remove. Add onions and garlic to pan, saute until soft. Add peas, stirring gently to coat, saute 3-4 min. Combine water and Base, add to pan with panchetta. Bring to boil, reduce heat. Simmer 20-30 min., reducing liquid by 1/2. Garnish with parsley. Serve

Chicken Avocado Soup A La Tucson..........Recipe By : Minors..........Serving Size : 4-5

1 Tablespoon + 3/4 Tsp. Minor's Chicken Base
1 1/4 Quarts Warm Water
3/4 Teaspoon Chili Powder
1 Teaspoon Lemon Juice Or To Taste
1 Avocado - Peeled, Seeded, Slice Each
Half Lengthwise Into 6 Slices, Slice
Crosswise Into Thin Slices
In saucepan, dissolve Base in water; bring to boil. Reduce heat, simmer 2 min. Add chili powder & lemon juice. Add avocados. Serve hot. Variation: Chicken Avocado Soup a la Phoenix - Chill after preparing. Prior to serving puree 1 avocado, 1/2 cup sour cream & lemon juice to taste. Add to soup; serve chilled.

Chicken Stroganoff.........Recipe By : Bon Appetit - Minorized by Allserv..........Serving Size : 4

5 Boneless Skinless Chicken Breast -- Cut In 1" Pieces
Baste:
Fresh Ground Pepper -- To Taste
Minor's Chicken Base -- To Taste
Oil -- To Taste
3 Tablespoons Butter Or Margarine
1 Medium Onion -- Sliced
1/2 Pound Mushrooms -- Sliced
1 Tablespoon All-Purpose Flour
1 Cup Hot Water
1 Teaspoon Minor's Chicken Base
1/2 Cup Sour Cream
1 Tablespoon Dijon Mustard
Rice Cooked In Chicken Or Mushroom -- Broth
Chopped Fresh Parsley -- Garnish
In bowl, combine 1st amt. Base, pepper and oil. Add chicken; toss until well coated. Melt 2 Tbsp. butter in skillet over med-high heat. Add chicken; cook until opaque, stirring occasionally, apx. 5 min. Transfer to bowl, cover/keep warm. Add onions and mushrooms to skillet; cook until light brown, stirring often, 6-8 min. Add to bowl with chicken; keep warm. Melt remaining butter in same skillet over med-low heat. Add flour; stir 3 min. Combine 2nd amt. Base and hot water, whisk into flour; stir vigorously until smooth, apx. 5 min. Stir in sour cream and mustard. Heat until warmed through, DO NOT boil. Return chicken, mushrooms and onions to pan; toss with sauce. Add parsley- serve with rice.

Fresh Julienne Vegetable Saute..........Recipe By : Minor's..........Serving Size : 6

1 Ounce Butter Or Margarine
1 1/2 Cups Carrots -- julienned
1 1/2 Cups Celery -- julienned
1 Cup Onion -- julienned
1/2 Cup Green Pepper -- julienned
2 Ounces Hot Water
2 1/2 Teaspoons Minor's Chicken Or Vegetable Base
Pinch Ground White Pepper
Melt butter over medium heat. Add vegetables; saute 2 -3 min. Combine water and Base. Add to vegetables. Saute until tender-crisp over medium heat. Remove from heat, add pepper to taste. Serve hot. Serves 6-8. (Use any vegetable comb.)

Turkey (Or Chicken) A La King..........Recipe By : Minor's..........Serving Size : 4

1 Cup Fresh Mushrooms -- sliced 1/4" thick
1/2 Cup Green Pepper -- cut in 1" squares
4 Tablespoons Margarine Or Butter
1/4 Cup All-Purpose Flour
1 1/4 Cups Hot Water
1 1/4 Cups Milk -- hot
1 Tablespoon + 1 Tsp. Minor's Turkey Base or Chicken Base
1 2/3 Cups (9 Oz.) Cooked Turkey (Or Chicken)
1 Tablespoon + 1 Tsp. Pimiento -- chopped
Parboil mushrooms & green peppers 3-4 min. Drain and rinse with cold water. Set aside. Melt butter over medium heat. Add flour using wire whisk. Stir until well blended, evenly cooked and bubbly, 2-3 min. Remove from heat. Add water, milk and Base. Bring to boil, stirring constantly. Boil/stir 2 min. Add turkey, pimiento, peppers and mushrooms. Heat until simmering, stirring occasionally. Serve hot over puff pastry shells, rice or hot biscuits.

Turkey Florentine Soup..........Recipe By : Minor's..........Serving Size : 4

1 Tablespoon vegetable oil
1/2 Cup onion -- diced medium
1/2 Cup red bell pepper -- diced medium
3 Cups water
1 Cup (4 oz.) turkey meat -- cooked & diced
1/8 Cup frozen chopped spinach
1 1/2 Tablespoons Minor's Turkey Base
1/4 Teaspoon poultry seasoning
Dash ground nutmeg
Dash fresh ground white pepper
1/4 Cup water
2 Tablespoons cornstarch
In sauce pot, heat oil over med-high heat. Add onions and peppers; saute 2-3 min. Add 1st amt. water, turkey, spinach, poultry seasoning, Base, nutmeg and pepper. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 5-8 min., stirring occasionally. Blend 2nd amt. water and cornstarch until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring often. Reduce heat; gently boil 2 min., stirring occasionally.

Clams & Scallops, Sicilian..........Recipe By : Minor's..........Serving Size : 4

2 Tbsp Olive Oil
1/2 Cup Green Peppers -- julienned
1/2 Cup Yellow Bell Peppers -- julienned
1/2 Cup Onions -- julienned
3/4 Cup Mushrooms -- diced medium
3/4 Tsp Fresh Garlic -- minced
1/2 Tsp Green Chili Peppers -- diced fine
3 Tbsp All-Purpose Flour
1/8 Tsp Ground Oregano
Dash Fresh Ground Black Pepper
1/4 Cup Dry White Wine
1 Tbsp Minor's Clam Base
1 Cup Canned Diced Tomatoes In Juice
1/2 Cup Canned Chopped Clams In Juice
1/2 Cup Bay Scallops
1 1/2 Tsp Fresh Parsley -- chopped
In sauce pot over med-high heat, heat oil. Add all peppers, onions, mushrooms & garlic. Saute 3 min. Add flour, oregano & pepper; stir until well blended. Cook over medium heat 2-3 min., stir constantly. Add wine, Base, tomatoes, seafood & parsley; mix well. Heat to boiling over med- high heat; reduce heat; gently boil 5 min., stirring occasionally. Serve over linguini/angel hair.

New England Clam Chowder..........Recipe By : Minor's..........Serving Size : 4

2 1/2 Tablespoons Margarine Or Butter
1/2 Cup Onions
1/4 Cup All-Purpose Flour
1 1/2 Cups Hot Water
1 Tablespoon Minor's Clam Base
3/4 Teaspoon Minor's Pork Base Or Salt Pork* -- to taste
1 Can (6 1/2 Oz.) Undrained Clams -- chopped/minced
1 1/2 Cups Potatoes -- diced medium
1 Cup Half And Half -- hot
In 2 qt. saucepan, melt margarine over medium heat. Stir in onions; saute 2 min. Add flour, stirring until well blended and evenly cooked, 2-3 min. Remove from heat. Stir in water, Bases, clams with juice, potatoes and half & half. Heat to boiling over medium heat. Reduce heat; gently boil until potatoes are tender, 12-15 min., stirring occasionally. Serve hot, garnished with oyster crackers or sliced green onions. * If using salt pork- Saute 2 ozs. finely diced until brown at start of recipe. Reduce butter amt. to 2 Tbsp. and add 1 Tbsp. cornstarch to 1/4 cup flour.

Crab Quiche Florentine..........Recipe By : Minor's..........Serving Size : 6

1 Tablespoon Butter Or Margarine
1 Cup Fresh Mushrooms -- sliced 1/8" thick
1/2 Cup Onions -- diced small
1/3 Package Frozen Chopped Spinach -- thawed and drained
1/4 Cup Dry Sherry
1 Tablespoon Minor's Crab Base
1/4 Teaspoon Fresh Ground White Pepper
1 Cup (4 Oz.) Swiss Cheese -- shredded
1/2 Cup Crabmeat -- flaked
1 Cup Half And Half
4 Eggs
In large skillet melt butter over medium heat. Add mushrooms and onions. Saute 5-7 min. Stir in spinach, sherry, Base & pepper. Heat to boiling over medium heat, stirring constantly. Reduce heat; gently boil until liquid evaporates, about 5 min. Set aside. Bake pie shell on baking sheet at 375°F for 8 min. Spoon mixture evenly into pie shell. Sprinkle cheese and crab over. In medium bowl, with wire whisk, beat half & half and eggs until well blended. Pour into pie shell. Bake at 375°F until sharp knife inserted in center comes out clean, 45-50 min. Let stand 5 min. before serving warm with fresh fruit & rolls.

Mid-Atlantic Crab & Pumpkin Bisque..........Recipe By : Minor's..........Serving Size : 5

2 Cups Water
1 Tbsp + 2 Tsp. Minor's Crab Base
1/2 Tsp Old Bay Seasoning
1/8 Tsp Hot Red Pepper Sauce
Dash Fresh Ground White Pepper
Dash Ground Mace
3/4 Cup Half And Half
1/3 Cup Lump Crabmeat
1/4 Cup Canned Unseasoned Solid Pack -- pumpkin
1 1/2 Tbsp Dry Sherry
3/4 Tsp Slivered Almonds -- crumbled
1/2 Cup Butternut Squash, Cooked -- diced medium
1/3 Cup Lobster, Cooked -- diced medium
1 1/2 Tsp. Fresh Parsley -- chopped
In sauce pot, combine water, Base, Old Bay, red pepper sauce, pepper & mace; mix well with wire whip. Heat to boiling over med-high heat 1-2 min. Add half & half, crab, pumpkin, sherry and almonds; mix well. Reduce heat; gently boil 5 min., stirring occasionally. Add squash, lobster and parsley. Gently boil 1 min., stirring occasionally.

Green Goddess Dip

Recipe By : Minor's
Serving Size : 1

1 1/2 Cups Mayonnaise
1/2 Cup Sour Cream
2 Teaspoons Minor's Fish Base
1/2 Cup Fresh Parsley
2 Green Onions -- sliced 1/4" thick
1 1/2 Teaspoons Dried Tarragon
1/2 Teaspoon Minor's Sautéed Garlic Base or garlic powder
Combine all ingredients in blender/processor. Blend on medium speed 2-3 min. Chill covered 2 hours. Serve with fresh crisp vegetables, crackers or shrimp.

Warm Scallop & Mushroom Salad..........Recipe By : Minorized by Allserv..........Serving Size : 4

1 Bunch Arugula-Washed, Stems Removed -- Spun Dry
1 Pound Large Sea Scallops Preferably W/ Roe
1/2 Cup Extra Virgin Olive Oil
3 Ounces Fresh Porcini Or Shittake Mushrooms -- caps sliced
1/2 Cup Water
1/2 Teaspoon Minor's Fish Base
1/4 Cup Dry White Wine
2 Tablespoons Brandy
1 Tsp Worcestershire Sauce
1 Vine Ripened Plum Tomato -- peel, seed, dice
Dissolve Base in warm water. Set aside. Arrange arugula on platter. Slice scallops horizontally into 4 rounds; season with pepper. In skillet heat 1/4 cup oil over high heat until hot but not smoking; stir-fry scallops 2 min. Transfer with slotted spoon onto arugula. Add mushrooms & pepper to pan. Cook, stirring occasionally, until liquid evaporates & mushrooms tender, apx. 5 min. Arrange mushrooms with slotted spoon over scallops. Add broth, wine, brandy & Worcestershire to skillet; boil, scraping up brown bits, until reduced by 1/2, 2-3 min. Gradually whisk in remaining oil, until blended. Pour sauce over salad; sprinkle with tomato. Serves 4 as 1st course.

Minor's Lobster Bisque..........Recipe By : Minor's..........Serving Size : 4

1/2 Cup Minor's Sauce/Soup Thickener - Dry Roux
1/2 Cup Lukewarm Water
2 1/4 Cups Hot Water
1 Tablespoon + 1 Teaspoons Minor's Lobster Base
Dash Ground Red Pepper
1 1/4 Cups Half And Half -- hot
2 Tablespoons Pale Dry Cocktail Sherry
In saucepan, blend Roux with warm water until smooth, using wire whisk. Add hot water, Base & red pepper, mixing constantly. Boil/stir 1 min. Reduce heat; simmer slowly 10 min., stirring often. Add Half & Half and sherry mixing well. Heat to simmering, stirring often. Serve hot, garnished with chopped cooked lobster, chopped fresh parsley or chives.

Shrimp Fried Rice..........Recipe By : Minor's..........Serving Size : 5

1 1/3 Cups Hot Water
1 Teaspoon Minor's Lobster Base
1/2 Cup Long Grain White Rice
1 Tablespoon Margarine Or Butter
1/2 Cup Fresh Mushrooms -- finely chopped
1/4 Cup Celery -- finely chopped
1/4 Cup Scallions -- finely chopped
4 Ounces Shrimp, Deveined -- peel & diced med.
2 Eggs
1/2 Teaspoon Minor's Lobster Base
1/2 Teaspoon Soy Sauce
In 2 qt. saucepan, bring water and 1 tsp. Base to boil. Stir in rice; cover. Simmer 20 min. Remove from heat, set aside. In large skillet melt butter. Add mushrooms, celery, scallions & shrimp. Saute/stir 3 min. In small mixing bowl, beat eggs & 1/2 tsp. Base with wire whisk until well blended. Add to skillet, cooking until eggs are done, about 3 min. Add rice & soy, mixing well.

Florida Shellfish Dijon..........Recipe By : Minor's..........Serving Size : 7

2 Tbsp Margarine Or Butter
2 Cups Mushrooms -- diced large
1/4 Cup Green Onions -- sliced thin
1/4 Cup + 2 Tbsp. All-Purpose Flour
2 Cups Half And Half
1 1/2 Tbsp Minor's Seafood Base
1 1/2 Tbsp Dijon Mustard
Dash Ground Red Pepper
Dash Ground White Pepper
1 Cup Shrimp - 70/90 Ct.
1 Cup Lump Crabmeat
3/4 Cup Bay Scallops
2 Tbsp Sauterne Wine
In saucepot, melt butter over med-high heat. Add mushrooms & onions; saute 3-5 min. Add flour; stir until well blended. Cook over medium heat 2-3 mins., stirring constantly. Add cream, Base, mustard, red & white pepper. Mix until well blended. Heat to boiling over med-high heat; reduce heat; gently boil 2 min., stirring occasionally. Add shrimp, crabmeat, scallops & wine. Heat to boiling; reduce heat; gently boil 3 min., stirring occasionally. Serve over pasta or rice.

Tuscan Seafood Ragout..........Recipe By : Minors..........Serving Size : 6

1 Tbsp Butter Or Olive Oil
1/4 Cup Onions -- diced medium
1/4 Cup Red Bell Pepper -- diced medium
1/4 Cup Green Pepper -- diced medium
1/2 Tsp Garlic -- minced
1 Cup Seafood Mixture*
1 Cup Water
1/2 Cup Canned Diced Tomatoes In Juice
1 Tbsp Minor's Seafood Base
3/4 Tsp Dried Sweet Basil
Dash Fresh Ground White Pepper
1/4 C Water**
3 Tbsp Minor's Sauce/Soup Thickener - Dry Roux**
In saute pan, heat oil over med-high heat. Add onions, garlic red & green pepper; saute 2-3 mins. Add seafood; saute 1-2 mins. Add water, tomatoes, Seafood Base, basil & pepper, mixing well. Heat to boiling over med-high heat; reduce heat; gently boil 1-2 min., stirring occasionally. In small bowl, blend water** & Thickener** until smooth, using wire whisk. Gradually pour into boiling seafood mixture, stirring constantly. Heat to boiling; reduce heat; gently boil 2 min., stirring occasionally. Serve over pasta or rice.*Any combination of the following: shrimp (sm/med), crab, surimi, clams or firm textured white fish, flounder or haddock.

Caribbean Lime & Red Pepper Dipping Sauce........Recipe By : Minor's.......Serving Size : 8

1/2 Cup roasted red peppers, canned or fresh
1/2 Teaspoon fresh garlic -- minced
1 1/2 Cups mayonnaise
2 Tablespoons fresh lime juice
2 1/4 Teaspoons Minor's Cajun Seafood Base
1 1/2 Teaspoons Caribbean jerk spice
1/8 Cup fresh cilantro or chives -- chopped
In food processor/blender puree peppers & garlic 20-30 seconds. Allow some larger pieces for texture, if desired. Add mayonnaise, lime juice, Base & jerk spice; blend 5-10 seconds. Fold in chopped herb. Serve with Cajun Crab Croquettes (recipe follows) Yield: 2 cups.

Cajun Crab Croquettes Or Cakes..........Recipe By : Minor's..........Serving Size : 12

1/2 Cup butter or margarine
1 Cup onions -- chopped fine
1/2 Cup celery -- chopped fine
2 Cups boiling water
1/8 Cup Minor's Cajun Seafood Base
1 1/2 Pounds lump crabmeat, passed through grinder or -- chopped fine
Dash fresh ground white pepper
1 Large egg -- beaten
1 Tablespoon fresh parsley -- chopped
FOR BREADING:
All-purpose flour -- as needed
egg wash -- as needed
bread crumbs -- as needed
In sauce pot, heat butter over med-high heat. add onions & celery; saute until tender. Blend in flour. Cook over medium heat 2-3 min., stirring constantly. Add water & Base, mixing well. Heat to boiling, stirring constantly. Reduce heat; gently boil 2 min., stirring occasionally. Add crab & pepper; blend thoroughly. Heat to gentle boil over medium heat, stirring constantly. Mixture will be very thick. If not, cook several minutes, stirring until all moisture is absorbed. Remove from heat; immediately stir in egg & parsley. Spread evenly in shallow pan. Cover with waxed paper; chill completely. When mixture is thoroughly chilled, form 24 croquettes/cakes. For Breading: Sprinkle with flour. Dip in egg wash. Dredge in bread crumbs until completely coated. Deep fry at 350°F until golden brown.

Spicy Shrimp Creole..........Recipe By : Minor's..........Serving Size : 10

1/8 cup vegetable oil
1/4 cup butter or margarine
1 1/2 cups onions -- julienned
1 1/2 cups green peppers -- julienned
1 1/2 cups celery -- cut on bias
1 1/2 pounds shrimp, 21-30 count or size desired -- peeled & deveined
2 cups mushrooms -- sliced medium
2 cups hot water
1/4 cup + 1 1/2 tsp. Minor's Cajun Seafood Base
1 can (14 oz.) canned crushed tomatoes in puree
1 can (12 oz.) tomato paste
1 1/2 teaspoons Minor's Sautéed Garlic Base or 6 cloves -- minced
1 1/2 teaspoons hot pepper sauce
In sauce pot, heat oil and butter over med-high heat. Add onions, peppers, celery and garlic, if using cloves. Add shrimp and mushrooms; saute 2-3 min. Add water, Cajun Seafood Base, tomatoes, tomato paste, Garlic Base and hot pepper sauce. heat to boiling, stirring occasionally. Reduce heat; gently boil 5 min., stirring occasionally.

Shrimp or Crab Puffs...........Recipe By : Minor's..........Serving Size : 10-15

3/4 Cup Mayonnaise
2 Teaspoons Minor's Shrimp or Crab Base
1/2 Cup Cocktail Shrimp - minced (or 1/4 cup flaked crab meat)
1 Tablespoon Lemon Juice
1/8 Teaspoon Ground Red Pepper
2 Egg Whites
48 Slices Party Rye Bread
In medium mixing bowl, combine mayo, Base, crab meat, lemon juice & red pepper. Mix until well blended. Beat egg whites until stiff. Fold into crab mixture. Spoon 1/2 Tbsp. mixture on each bread slice. Place on lightly greased baking sheet. Broil until lightly browned, about 5 min. Serve immediately.

Louisiana Seafood Gumbo..........Recipe By : Minor's..........Serving Size : 6

1/4 Cup Rice
2/3 Cup Water
Dash Salt
2 Tablespoons Butter Or Margarine
1/2 Cup Andouille Sausage -- diced medium
3/4 Cup Onions -- diced medium
3/4 Cup Green Pepper -- diced medium
1/2 Cup Celery -- sliced medium
1 Teaspoon Garlic -- minced
1/4 Cup All-Purpose Flour
3 Cups Hot Water
2 Tablespoons + 1 Tsp. Minor's Shrimp Or Seafood Base
2 1/4 Teaspoons Worcestershire Sauce
1/4 Teaspoon Hot Red Pepper Sauce
1/8 Teaspoon Ground Red Pepper
1/8 Teaspoon Fresh Ground Black Pepper
1/4 Cup Water
3/4 Teaspoon Gumbo File
1/2 Cup Or To Taste Shrimp 70/90 Count
1/3 Cup Frozen Okra -- sliced
1/3 Cup Or To Taste Lump Crabmeat
1/4 Cup Or To Taste Bay Scallops
Cook rice per pkg directions; set aside. In sauce pot melt butter over med-high heat. Add sausage, onions, green pepper, celery & garlic. Saute 5 min. Add flour; stir until well-blended. Cook over medium heat 2-3 min., stirring constantly. Add 1st amt. of water, Base, Worcestershire, red pepper sauce, red & black pepper. Mix until well blended. Heat to boiling over med-high heat; reduce heat; gently boil 3 min., stirring occasionally. In small bowl blend water & gumbo file using wire whip. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat; reduce heat; gently boil 3 min., stirring occasionally. Add seafood and okra. Mix well. Heat to gentle boil for about 3 minutes, stirring occasionally.
Add cooked rice, mixing well. Gently boil 1 min., stirring occasionally.

Chilled Asparagus With Garlic Dipping Sauce..........Recipe By : Good Food, Good Friends Minorized by Allserv..........Serving Size : 4

1/2 Cup Mayonnaise
1/2 Cup Plain Yogurt
3/4 Teaspoon Minor's Garlic Base
1 Tablespoon Dijon Mustard
1 1/2 Pounds Fresh Asparagus Spears -- trimmed
In bowl blend mayonnaise, yogurt, Base and mustard. Cover/chill. Cook asparagus 5-7 min. or until crisp-tender. Drain. Cover/chill. Arrange asparagus on serving tray. Spoon garlic mixture into small serving bowl. Delicious as Salad Dressing.

Creamy Parmesan Dressing..........Recipe By : Minorized by Allserv

3 Large Eggs -- room temperature
1 Teaspoon Minor's Garlic Base
3/4 Teaspoon Fresh Ground White Pepper
2 Teaspoons Worcestershire Sauce
1/4 Cup Fresh Lemon Juice
3/4 Cup Fresh Grated Parmesan Cheese
1 Cup Vegetable Oil Or Soy Oil
In processor/blender combine eggs, Base, pepper, Worcestershire, lemon juice and Parmesan 15-20 seconds, or until mixture is smooth; add oil in stream, a little at a time, until incorporated well and dressing is smooth and pale. Yield: 2 cups.

Hot Garlic Bread..........Recipe By : Minor's..........Serving Size : 6 - 8

1 Teaspoon Minor's Garlic Base
1/4 Pound Unsalted Butter -- softened
1 Pound (1 Loaf) French Bread
Blend Base with softened butter. Cover; set aside. Cut bread into 16 diagonal slices almost through to bottom crust. Place bread in center of large heavy-duty aluminum foil. Spread cut surfaces with softened garlic butter; reassemble loaf. Wrap with foil. Place in 400°F oven 15-20 min. until heated through.

Idaho Black Bean Salsa..........Recipe By : Minor's..........Serving Size : 8

2 Cans Black Beans -- Drain & rinsed
2/3 Cup Tomatoes -- diced small
1/2 Cup Green Peppers -- finely diced
1/4 Cup Onions -- finely diced
3 Tbsp Lime Juice
2 Tbsp Red Wine Vinegar
2 Tbsp Fresh Cilantro* -- chopped
1 Tbsp Minor's Sautéed Garlic Base
Combine ingredients. Mix well to blend. Chill. *2 tsp. dried cilantro (coriander) may be substituted for fresh. Yield: 1 quart

Chilled Or Hot Mushroom Soup..........Recipe By : New York Times Cookbook - Minorized by Allserv
Serving Size : 10

2 Ounces Dried Mushrooms
2 Tablespoons Butter Or Margarine
1 Cup Onion -- chopped fine
1 Pound (About 5 Cups) Fresh Mushrooms -- sliced
1/4 Cup Flour
Fresh Ground Pepper -- to taste
2 Cups Water
2 Teaspoons Minor's Mushroom Base
1 Cup Heavy Cream, Sour Cream Or -- optional
Evaporated Skim Milk
Place dried mushrooms in bowl; add boiling water to cover. Let stand until thoroughly softened. Melt butter in saucepan; add onion. Cook until wilted; add fresh mushrooms. Stir/cook until wilted. Sprinkle with flour & pepper to taste. Stir to coat; add water & Base. Drain dried mushrooms & measure soaking liquid. Add enough water to make 2 cups. Add with dried mushrooms to saucepan. Simmer all together 15 min. Puree mushrooms in food processor or blender. Return to heat; bring to boil. Add cream, if desired. Serve piping hot or chill & serve cold.

Couscous W/ Mushrooms & Onions..........Recipe By : Allserv..........Serving Size : 5

1 Box 10 Oz. Couscous (Moroccan Pasta) -- cooked
1 Medium Onion -- coarsely chopped
Mushrooms - Amount To Taste -- coarsely chopped
2 1/4 Teaspoons Minor's Mushroom Base
2 1/4 Cups Water
Butter, Margarine, Oil or Cooking Spray to taste for Sautéing
Bring water and Base to boil. Add couscous, remove from heat, let stand 5 min. Fluff with fork. Meanwhile, saute mushrooms and onions. Combine ingredients & serve. If mixture is dry add a small amount of butter, margarine, oil or cooking spray to moisten.

Five Spice Ginger Chicken..........Recipe By : Minor's..........Serving Size : 6

1/8 Cup Sesame Oil
2 Tsp Minor's Chicken Base
1 Lb Boneless Skinless Chicken Breasts -- cut on bias
2 Cups Red Bell Pepper -- julienned
2 Cups Snow Peas
1 1/2 Cups Fresh Mushrooms -- sliced medium
3/4 Cup Celery -- cut on bias
3/4 Cup Onions -- julienned
1 1/2 Tsp Fresh Ginger Root -- minced
1/2 Cup Canned Sliced Bamboo Shoots -- drained
1/2 Cup Water
1/4 Cup Pale Dry Cocktail Sherry
1/8 Cup Soy Sauce
2 Tsp Minor's Chicken Base
2 Tsp Minor's Mushroom Base
1 Tsp Minor's Garlic Base
1 1/2 Tsp Cornstarch
1 Tsp Five Spice Powder
Combine oil and Chicken Base; stir until well blended. Add chicken; toss lightly until well coated. Heat skillet. Add chicken; saute until evenly browned. Remove chicken to platter. Add peppers, snow peas, mushrooms, celery, onions and ginger to skillet. Saute until tender-crisp, 3-5 min. Add bamboo shoots. Saute 1 min. Replace chicken. Combine water, sherry, soy sauce, 2nd amt. of Chicken Base, Mushroom and Garlic Bases, cornstarch and 5-spice powder; mixing well with wire whisk. Stirring constantly, add to skillet; heat to boiling over medium heat. Boil/stir 1 min. Serve over rice or Chinese noodles.

Fresh Mushroom Bisque..........Recipe By : Minor's..........Serving Size : 5

1/3 Cup Butter Or Margarine
1 Cup Fresh Mushrooms** -- sliced thin
1/3 Cup All-Purpose Flour
1 Qt Hot Water
1 1/2 Tbsp Minor's Mushroom Base
1 Cup Half And Half
In sauce pot over med-high heat, melt butter. Add mushrooms; saute 3 min. Blend in flour. Cook 2-3 min., stirring constantly. Add water and Base. Heat to boiling, stirring constantly. Reduce heat; gently boil 10 min., stirring occasionally. Add Half & Half, mixing well. Heat to simmering stirring often. Yield: 1 1/4 qts.
**Substitute 8 oz. can drained slice mushrooms.

Dijon Honey Mustard Dressing........Recipe By : Minor's......Serving Size : 1

1 3/4 Cups Mayonnaise
1 Tablespoon Minor's Sautéed Vegetable Base
5 Ounces Vegetable Oil
1/3 Cup Honey
1/3 Cup Onions
1/4 Cup Dijon Mustard
2 Teaspoons Fresh Lemon Juice
Dash Hot Red Pepper Sauce
Combine ingredients, mixing well with a wire whip. Chill; mix well before serving. Yield: 3 cups

Cheese Tortellini & Vegetables..........Recipe By : Minor's..........Serving Size : 6

1 Lb Cheese Tortellini
1/4 Cup Butter Or Margarine
1/4 Cup Olive Oil
1 Cup Carrots -- julienned
3/4 Cup Yellow Squash -- julienned
3/4 Cup Zucchini -- julienned
1 Cup Mushrooms -- sliced
1/2 Cup Celery -- julienned
1/2 Cup Onions -- julienned
3/4 Cup Water
1 Cup Tomatoes -- diced
2 Tbsp + 2 Tsp. Minor's Sauteed Vegetable Base
1 1/2 Tsp Minor's Garlic Base Or 6 Cloves -- minced
1/8 Tsp Fresh Ground White Pepper
Cook tortellini per pkg. directions. Drain, rinse in cold water; set aside. In sauce pot over med-high heat, melt butter & oil. Add carrots, yellow squash, zucchini, mushrooms, celery, onions & garlic if using cloves; saute 3-4 min. Dissolve Bases in water; add to pan along with tomatoes, pepper & tortellini to pan; mix well. Simmer 3-4 min, stirring occasionally.

Flavorful Vegetables..........Recipe By : Minor's..........Serving Size : 8

1/4 Cup Water
1 Tablespoon Minor's Vegetable Or Chicken Base or Low Sodium Vegetable Or Chicken Base
1 Package (1 Lb.) Frozen Mixed Vegetables, Carrots, Snap Peas Or Spinach
In sauce pot, combine water and Base. Heat to boiling. Add vegetables. Heat to boiling over med-high heat; reduce heat; gently boil until tender, apx. 10 min., stirring occasionally.

Pasta E Fagioli..........Recipe By : Minor's..........Serving Size : 8

2 Tsp Olive Or Vegetable Oil
1 1/8 Cups Onions -- diced small
1 Cup Carrots -- sliced medium
1/2 Cup Celery -- sliced medium
1/2 Tsp Garlic -- minced
1 Qt Hot Water
1 1/2 Tbsp Minor's Sautéed Vegetable Base
1 Tbsp Minor's Beef Base
1 Can (14 Oz.) Crushed Tomatoes In Puree
1 Cup Canned Pinto Beans -- drain
1 Cup Canned White Great Northern Beans
2 Oz Ditalini
1 Tbsp Sugar
2 Tsp Fresh Parsley -- chopped
1 Tsp Dried Basil -- crushed
1/2 Tsp Leaf Rosemary
Pinch Ground Thyme
1 Small Bay Leaf
Heat oil, saute onions, carrots, celery & garlic 3-4 min. In soup pot combine remaining ingredients with vegetables. Bring to boil; reduce heat; gently boil 10-12 min. Remove bay leaf.

Beef & Macaroni W/ Tomatoes.......Recipe By : Minor's.......Serving Size : 9
2 Cups Elbow Macaroni -- uncooked
1 Pound Ground Chuck Or Lean Ground Beef
3 Cups Hot Water
2 Tablespoons Minor's Low Sodium Beef Base
1 Can (28 Oz.) Crushed Tomatoes In Puree**
1/2 Cup Onions -- diced medium
2 Tablespoons Granulated Sugar
Cook macaroni per pkg. directions. Drain. Cook ground beef over medium heat until browned, apx. 10 min., stirring constantly. Drain fat. Add remaining ingredients to beef, mixing well. Heat to boiling over medium heat. Reduce heat; gently boil 25-30 min., stirring occasionally. Stir in macaroni. Gently boil 5 min., stirring until macaroni is tender. **Crushed tomatoes in puree may be replaced with 29 oz. can tomato puree.

Hunter Sauce..........Recipe By : Minor's..........Serving Size : 1

1/2 Oz Butter Or Margarine
4 Oz Mushrooms -- diced fine
1/4 Cup Onions -- diced fine
3 Oz Sauterne Wine - Dry (Chablis Blanc)
2 Tbsp + 2 Tsp. Minor's Low Sodium Beef Base
3 Cups Water
1 Oz No Salt Added Tomato Paste
1 1/2 Tsp Parsley
1/4 Tsp Chervil
1/4 Tsp Tarragon
3/8 Cup Minor's Sauce/Soup Thickener (Dry Roux®)
3 Oz Cool Water
Melt butter in pan. Add mushrooms and onions, saute 3-5 min. Add wine, Base, water, tomato paste, parsley, chervil & tarragon. Simmer 10 min. In small bowl blend Roux with cool water using wire whisk. Add to sauce stirring constantly. Heat to boiling. Boil/stir 1 min. Simmer sauce 5 min. Serve over pork chops or veal. 1 qt.
Nutritional Analysis per oz. of sauce: Cal.: 16 Protein: 0.4 gm Tot. Fat: 0.7 gm Sat. Fat: 0.2 gm Cholest: 0.6 mg Carbos: 2 gm Potass.: 31 mg. Sodium: 32 mg.

Chicken Glazing Sauce..........Recipe By : Minor's..........Serving Size : 16

3 1/2 Cups Hot Water
1 Tablespoon + 2 Tsps. Minor's Low Sodium Chicken Base
1 Tablespoon Lemon Juice
1/2 Cup Cold Water
3/8 Cup Cornstarch
Add water, Base and lemon juice to kettle; mix well. Heat to boiling. In medium bowl, blend water and cornstarch until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over medium heat, stirring occasionally. Reduce heat; gently boil 2 min., stirring occasionally. Apply a heavy coating of glace with brush and roast, grill or broil or serve hot over chicken &/or vegetables.

Chicken Meatballs..........Recipe By : Minor's..........Serving Size : 1

1/8 Cup Hot Water
1 1/2 Tablespoons Minor's Low Sodium Chicken Base
2 Pounds Ground Chicken
1/2 Cup Onions -- diced small
1/2 Cup Old Fashioned Oats -- uncooked
1/4 Teaspoon Dried Sweet Basil
1/8 Teaspoon Dried Leaf Thyme
Dash Ground White Pepper
In mixing bowl, blend water and Base using wire whip. Let cool. Add chicken, onions, oats, basil, thyme and pepper; mix lightly. Shape meatballs; place in baking pan. Bake at 400°F, 8-10 min. until lightly browned. Serve hot with marinara sauce or gravy. Yield Apx.: 40 - 1 oz. meatballs.
Nutritional Analysis per 3 oz. serving No Salt Added: Cal: 154, Tot. Fat: 8.2gm, Cholesterol: 95.5mg. Sodium: 46mg

Thai Steak Salad..........Recipe By : Woman's Day - Minorized by Allserv..........Serving Size : 4

12 Ounces boneless top round beef steak* -- trimmed of fat about 1" thick
8 Cups loosely packed romaine lettuce -- torn bite-size
1/2 Cup thinly sliced green onions
1 Cup thinly sliced radishes
1 Cup thinly sliced cucumber
1/2 Cup chopped cilantro
1/2 Cup water
1/2 Teaspoon Minor's Low Sodium Chicken Base
2 Tablespoons fresh lime juice
1 1/2" x 1" piece fresh ginger -- peeled and chopped
1 Teaspoon vegetable oil
1 Large clove garlic peeled or 1/4 tsp. Minor's Garlic Base
1 Teaspoon sugar
1/2 Teaspoon hot-pepper sauce
salt to taste -- optional
Broil/grill steak 4-6" from heat source, 5-7 min. per side for rare, 7-9 min. for medium and 9-11 min. for well done. Remove to cutting board; let stand 5 min. Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in salad bowl. Place water, Base, lime juice, ginger, oil, garlic, sugar, hot sauce and salt in blender/food processor; process until smooth. Cut steak in thin slices across grain; add to bowl. Pour dressing over; toss to mix and coat.
Nutritionals per serving: 175 cal., 24 g. protein, 9 g. carbohydrates, 5 g. fat, 54 mg cholesterol. 710 mg of sodium (using 1 tsp. salt) * If desired rub steak with softened L. S. Beef Base before grilling/ broiling.

Beef Tips In Yogurt Sauce..........Recipe By : Minor's..........Serving Size : 8

1 Tablespoon Canola Oil
1 1/4 Pounds Beef Tenderloin-Well Trimmed -- cut in 1" cubes
1/2 Pound Fresh Mushrooms -- quartered
1 1/2 Cups Onions -- diced medium
1 Cup Green Bell Pepper -- diced medium
1 Teaspoon Paprika
2 Cloves Garlic -- minced
3/4 Quart Hot Water
2 1/4 Teaspoons Minor's Low Sodium Beef Base
1 1/4 Teaspoons Minor's Low Sodium Vegetable Base
1 Cup Lukewarm Water
3/8 Cup + 1 Tbsp. Minor's Sauce/Soup Thickener (Dry Roux®)
1/4 Cup Low Fat Yogurt
In sauce pot, heat oil over med-high heat. Add beef; saute/stir until browned, apx. 8-10 min. Add mushrooms, onions, peppers, paprika and garlic; saute/stir 5 min. Add water and Bases. Bring to boil. Reduce heat; simmer, stirring occasionally, 15 min. or until beef is tender. In small bowl, blend water and Roux until smooth, using wire whip. While stirring vigorously pour into hot mixture. Heat to boiling over medium heat, stirring constantly. Boil/stir 1 min. Add yogurt, mixing well. DO NOT BOIL. Serve hot over rice/noodles. Nutritional Analysis per cup: cal-195, protein-18g, carbo-11.4g, tot. fat-8.5g, sat. fat-2.9g, chol-47.6mg, sodium-280mg. Add 1/2 tsp. salt for 347mg. - 2 tsps. for 547 mg.

Italian Chicken Vegetable Soup..........Recipe By : Minor's...........Serving Size : 8

3/8 Tsp Or 1/2 Oz. Canola Oil
3/4 Cup Onions -- diced medium
3/4 Cup Carrots -- diced medium
1/4 Cup Celery -- diced medium
1 Clove Fresh Garlic -- minced
7 Cups Water
2 Tbsp + 1/2 Tsp. Minor's Low Sodium Chicken Base
2 1/2 Tsp Minor's Low Sodium Vegetable Base
4 Oz Canned Tomatoes -- diced
2 Oz Orzo Or Other Small Pasta
1 Tbsp Fresh Parsley -- chopped
1 Tsp Sweet Basil
1/2 Tsp Oregano
1/4 Tsp Tabasco Sauce
1/8 Tsp Fresh Ground White Pepper
1/2 Cup Yellow Squash -- diced large
1/2 Cup Zucchini Squash -- diced large
3/4 Cup Mushrooms -- sliced
1 Oz Water
2 Tbsp Cornstarch
In sauce pot, heat oil over medium heat; add onions, carrots, celery and garlic; saute 3-4 min. Add water, Bases, tomatoes, orzo, parsley, basil, oregano, tobasco and pepper, mixing well. Heat to boiling, stirring occasionally. Reduce heat; gently boil until pasta is al dente, 6-8 min., stirring occasionally. Add squash, zucchini and mushrooms. Heat to boiling; reduce heat; gently boil 2 min., stirring occasionally. In small bowl, blend water and cornstarch until smooth, using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 2 min., stirring occasionally. Yield: 2qts.
Nutritional Analysis per 6 oz.serving Cal: 61 Protein: 2 gm Tot. Fat: 2 gm Sat. Fat: 0.2 gm Chol:1 mg Carbs: 10 gm Pot: 112 mg Sod: 147 mg

Marinara Sauce..........Recipe By : Minor's..........Serving Size : 12
1/8 Cup Canola Oil
1/4 Cup Onions -- finely diced
1 Clove Garlic -- minced
6 Cups Low Sodium Crushed Tomatoes In Puree -- *
1/8 Cup Minor's Low Sodium Vegetable Base
1 Teaspoon Dried Sweet Basil
1 Teaspoon Dried Leaf Oregano
1/8 Cup Grated Parmesan Cheese
In sauce pot heat oil over medium heat. Add onions and garlic, saute/stir 4 min. Add tomatoes, Base, basil and oregano, mixing well. Heat to boiling over medium heat. Reduce heat; simmer 10 min., stirring occasionally. Stir in Parmesan. Serve over pasta or chicken meatballs. Yield: 1 qt. * Substitute: Low Sodium stewed tomatoes, pureed in blender.
Nutritional Analysis per 2 oz. serving - no salt added: Cal:42 Tot. Fat:1.8 gm. Chol: 0.4mg. Sod: 90mg