Dear Jim,
Recently I engaged your company to replace two of our outside doors. Based on the quality of the work your company performed, we have now added gutters as well. The entire process, from listening to our needs, explaining the bids we received to the final installation was handled professionally. Needless to say, I am quite pleased with the quality of the material used and the entire installation.
As a homeowner, it becomes necessary to engage outside services to keep things working properly. I wish every contractor we used was as professional as New Windows for America.
You are doing business correctly and I will not hesitate to engage your services again or recommend you to others.
Job well done!
~ Hank Brandtjen
'What's for dinner?' How many times have you heard that question? How often do you not have a good answer? If you have a jar of pasta sauce in the pantry, here are some simple ideas with great results, courtesy of the Food Network. Just add a few extra ingredients and you've got dinner covered!
Poor man's parmigiana:
In a baking dish, layer slices of garlic bread and mozzarella cheese. Top with pasta sauce. Bake at 375 degrees for 20 minutes.
Italian quesadillas:
Spread two or three tablespoons of pasta sauce on a tortilla. Top with shredded cooked chicken, grated mozzarella cheese, and sliced mushrooms. Fold in half; pan-fry until golden.
Minestrone soup:
In a large saucepan, add one jar pasta sauce and 5 cups water. Bring to a boil. Stir in cooked small pasta, chopped mixed vegetables, canned beans, and grated parmesan cheese. Simmer until vegetables are tender.
Mussels marinara:
In a deep skillet, sauté sliced garlic in olive oil. Add 2 cups pasta sauce, 1/2 cup white wine, a pinch of saffron, and 3 pounds mussels. Cover and cook 5 minutes.
Barbeque brisket:
Brown 4 pounds beef brisket in oil with chopped onions, garlic, and red pepper flakes. Add one jar pasta sauce, one jar water, 1/4 cup apple cider vinegar, and 1/4 cup brown sugar. Cover and simmer 3 hours.
Tuna marinara:
Simmer one jar of pasta sauce with olives (cut in half), capers, and one can of Italian tuna (drained). Toss with pasta.
Italian meatloaf:
Use a basic meatloaf recipe (with 2 lbs. ground beef). Add 1 cup pasta sauce, 1/2 cup grated parmesan cheese, and chopped rosemary to mixture. Bake as directed until 15 minutes remain. Top with extra sauce and additional cheese and return to oven.
Quick ratatouille:
In deep skillet, sauté chopped bell peppers, zucchini, eggplant, onion, and garlic in olive oil. Add two parts pasta sauce, one part water, and fresh basil. Simmer until vegetables are tender.
Buffalo wings:
Mix equal parts pasta sauce and hot sauce. Lightly coat chicken wings. Roast at 425 degrees for 40 minutes.
Creole stew:
Sauté chopped onions, bell peppers, and celery. Add Creole seasoning, sliced smoked turkey sausages, one jar pasta sauce, and chicken or vegetable broth. Serve over rice.
Poached cod:
In a skillet, bring pasta sauce to simmer. Add cod fillets, cover, and cook until firm. Season to taste with chopped herbs.
Vodka penne:
Simmer 1/2 cup heavy cream and 3 cups pasta sauce for 3 to 5 minutes. Remove from heat. Stir in 2 to 3 tablespoons vodka. Toss with cooked penne pasta.