Fischer & Wieser’s Mom’s Spaghetti Sauce Makes Quick, Delicious Holiday Entertaining

With all the hustle and merriment of the holiday season, grand plans to create extravagant meals are often overcome by time constraints and budgets. Who has time or unlimited resources to slave over a complicated menu for hours upon end? This year simplify culinary adventures with Fischer and Wieser’s (www.jelly.com) award winning Mom’s Garlic and Basil Spaghetti Sauce for a quick, delicious and good-as-homemade addition to any holiday meal.

Keep it simple. It’s great advice, especially during a time of year when everything needs to be done at once. Fischer & Wieser makes holiday meals and entertaining a snap with Mom’s Garlic and Basil Spaghetti Sauce. Mom's is not only delicious and easy, it’s healthy, too. Made with Extra Virgin olive oil, juicy-sweet California tomatoes, whole garlic cloves, and sweet whole basil leaves harvested at a small farm right down the road in Blanco, TX, makes Mom’s simply irresistible.

In fact, Mom’s Garlic and Basil Spaghetti Sauce is a natural extension of Fischer & Wieser Specialty Foods, Inc. that started in a humble, family-owned peach orchard in the fruitful Texas Hill Country where homegrown tradition is as old as the hills. Fischer & Wieser is now a bustling international company and has become the #1 specialty food company in Texas, producing more than one hundred specialty pantry items in the same tradition as that first jar of peach preserves.

What’s Different About Mom’s?

Mom's Spaghetti Sauce set the bar as the first premium pasta sauce on the market, touted as America’s Best Tasting Spaghetti Sauce because of its farm-to-market freshness. Award-winning Mom’s Garlic and Basil Spaghetti Sauce is a Fischer & Wieser favorite that carries on the tradition of Nenfa Timpone’s original recipe using all natural ingredients without added sugar or preservatives, and always gluten free.

Go on – Get Inspired!

All natural goodness, in the convenience of a jar, inspires culinary adventure! Think beyond spaghetti with these delicious ways to turn a holiday meal into something special.

• Pour Mom’s over a Sausage and Pepper Hoagie and sprinkle with cheese
• Ladle over Chicken and Cheese Stuffed Manicotti served with crisp asparagus
• Spoon generously over Italian Simmer Steaks with grilled onions; serve with crusty bread
• Simmer in a crock pot with chicken breast and eggplant; serve over steamed rice

Mom’s Garlic and Basil Spaghetti Sauce Wins Awards:

Gold Award - NASFT sofi™ Classic Award
Finalist - NASFT sofi™ Classic Award
Silver Finalist - NASFT sofi™ Awards Competition - Pasta Sauce
1st Place - NNFA People's Choice Awards

For product information and more recipes that are Inspiring Culinary Adventures visit www.jelly.com.
All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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Book Review - A Tuscan-American Kitchen

About the Book

Featuring the foods and customs of two families whose roots are planted in the Tuscan hills, this comprehensive presentation of the cuisine of Northern Italy includes nearly three hundred kitchen-tested recipes. Covering every aspect of the Tuscan kitchen from appetizers through dessert, the recipes feature breads; fish and game dishes; meat, lamb, and veal offerings; omelets; pastas (from stuffed varieties to polenta); poultry; rice; salads; snacks; sauces; soups; and vegetables. An entire chapter focusing on pork preparations includes some of the books showcase recipes, such as porchetta, and outstanding salami, prosciutto, and blood pudding.

 

Far beyond simple recipes, the book includes an examination of the differences in regional cooking in Italy and how these differences have been adapted in America. Using Tuscan proverbs and traditions as a base, the authors delve deep into Tuscan holidays and the people’s relationship to their land and the climate. Five essays accompanying the recipes further illuminate the routines and rituals throughout the Tuscan year, immigrant stories, how to shop Italian, and country-style cooking. Useful illustrations, ranging from step-by-step instructions for stuffing an artichoke and making cannelloni to making homemade wine and identifying dozens of different types of pasta, add a further dimension of experience to the volume.

 

About the Authors

A third-generation Italian American, Cassandra Vivian is a retired historian, columnist, public relations consultant, entrepreneur, and English instructor. The author of nearly twenty books, Vivian has received awards from the Pennsylvania Council on the Arts, the NAACP, the Pennsylvania House of Representatives, and Outstanding Young Women of America. She lives in Mt. Pleasant, Pennsylvania.

 

Vivian Pelini Sansone is the daughter of Italian immigrants. Her mother instilled in her a love of cooking, and Sansone has always enjoyed perfecting new recipes and old standbys, much to the joy of her family. Now retired, she worked for Bell Telephone Company for more than thirty years. She lives in New Castle, Pennsylvania.

My Take on the BookThis book was first published in 1993 under the name of IMMIGRANTS KITCHEN: ITALIAN

The authors made changes. They updated the ingredients and methods. A distinction has been made between Tuscan cooking and cooking in other Italian regions.

The introduction written was helpful in understanding the various regions of Italy and the different cultures in methods and foods used in cooking.

The authors wrote a detailed history of their family. You will find it not only interesting but maybe your ancestors had similar stories to tell.

My grandparents were immigrants from Sicily, Italy. I have heard stories about the family get togethers, food cooked and customs.

This book was a look back into a time in the authors' past and made me eager to try the recipes. They are recipes that are still alive not only in American but in Tuscany too.

Here are a few of the recipes I used:

The first one I made was the Boiled Potato with Parsley Salad. Variations to the recipe included adding garlic, fresh vegetables like tomato,  cucumber, peppers, beans or olives. I made the salad for our family church picnic. The bowl was empty when I left. I loved the vinegar and oil dressing on the salad. It added to the freshness of the vegetables I used.

The second recipe I  was the polenta. I made the polenta and let it harden in a rectangular pan in the refrigerator overnight. I made the meat sauce in the book which I used the next day on the warmed up polenta which had been cut  into rectangles. This was another delicious combination and a nice change from pasta and meat sauce.

The recipe choices range from appetizers through vegetables ( in alphabetical order). You will not be disappointed in this story book and cook book. The ingredients can be easily found in your grocery store. All you need to do is add your time and your love!

BUON APPETITO!!!

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions. ------------------------------------------------------------------------------------------- New to the Divadom or to Dad of Divas Reviews? Please Subscribe to my RSS Feed! Subscribe in a reader Questions?Drop me a line at dadofdivas@gmail.com