[The following will appear in the "Anarchist Cookbook: recipes from
anarchists and their friends" which will be published in 1995. The editor
is Chuck Munson and you can contribute recipes by sending them to him at
cm150@umail.umd.edu]


ARIZONA SPAGHETTI SAUCE

10 8-oz. cans tomato sauce
2 large fresh tomatoes
2 large onions
5 large cloves garlic
1 lb. zucchini (2 medium or 1 large zuke)
1/2 can black olives
3 jalapenos
1 to 2 cups textured vegetable (soy) protein (TVP)
2 tablespoons olive oil
4 bay leaves
2 tablespoons oregano
1 tablespoon basil
1 teaspoon salt

Pour olive oil into large steel, cast iron, or pyrex pot. Turn on low
flame. Dice tomatoes, onions, garlic, zucchini, olives, and jalapenos. Put
in pre-heated pot and sautee vegetables until onions are clear. Add tomato
sauce, TVP, and spices, and simmer for at least an hour. Yields
approximately 1 gallon of spaghetti sauce.

contributed by Chaz Bufe