Auntie Etta's Spaghetti Sauce

From Sam's sweet aunt. We LOVE this sauce!

Cook:

1 lb. hamburger

1 lb. jimmy dean hot sausage

When cooked add...

2-3 T crushed Italian seasoning (the spice not the dressing)

1 large onion chopped fine

7-8 cloves of garlic smashed and chopped

1 large green pepper chopped fine

1/2 lb. sliced fresh mushrooms

Add it all to the meat to cook a bit

Add:

4 (15 oz.) cans stewed tomatoes

4 (15 oz.) cans tomato sauce

2 small cans tomato paste

a little crushed red pepper flakes

a little lowry's seasoning salt

May need  a little salt and pepper

Stir & let cook all day.  The longer it cooks the better it is!

Alfredo Sauce

From Our Best Bites

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions:
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Chicken Marinade

from All Recipes

Ingredients

1 1/2 c vegetable oil
3/4 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine vinegar
1/3 c lemon juice
2 T dry mustard
1 t salt
1 T black pepper
1 1/2 t finely minced fresh parsley

Wocestershire & Soy Sauce (GFCF)

Soy Sauce
4 T beef bouillon
4 t balsamic vinegar
2 t dark molasses
1/4 t ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 c water

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Worcestershire Sauce

1/2 c apple cider vinegar
2 T GFCF "soy" sauce
2 T. water
1 T molasses
1/4 t ground ginger
1/4 t dry mustard
1/4 t onion powder
1/4 t garlic powder
1/8 t cinnamon
1/8 t pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Let cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.

Lindsay's Spaghetti sauce

I have to admit I never had measured the ingredients for my sauce. I just made it up as I went along. Last nite I finally tried to figure out the measurements. Here's what I did:

(Serving 6 with left overs)

Put in medium sized sauce pan:

3 (6oz) cans of tomato paste
9 oz water (or 1 1/2 cans from the paste)
1 T veggie oil
1 t sugar
1/4 t pepper
1/8t salt
2 t Italian seasoning (this is a mix of marjoram, thyme, oregano, rosemary, savory and basil.. if you don't have this on hand then increase the oregano to about 2 t, basil to 1/2 t, thyme to 1/2)
1 1/2 t minced onion (optional)
1 t seasoned salt
1/2 t garlic powder (or you can substitute minced garlic, but NOT garlic salt)
1 3/4 t oregano
1/2 t parsley
1/2 t lemon peal (optional)
1/4 t thyme
1/4 t basil

You can also add 1 small can of chopped mushrooms and/or cheese to the mix, but if you do so you will need to increase slightly the amount of oregano, basil, and garlic powder, as cheese and mushrooms do tend to make the seasonings a bit more dull.

When you put together the tomato paste, water, and oil in the pan it will be slightly thick sauce. If it gets too thick while you are cooking it over heat then add more water though. It should be the consistency of Prego spaghetti sauce. My rule of thumb is that 1 can of paste makes sauce for 2 people; and 1/2 can of water per can of paste. Everything else was purely on sight. I will be playing with this one more, as I never make this sauce the same twice. I would encourage anyone who uses this recipe to certainly do the same. Serve it over your pasta of choice (our being spaghetti, angel hair, or elbow macaroni) and enjoy!

**note feel free to play with the amounts of spices when making the sauce to what you and your family like- I always do.. sometimes I'll add chopped mushrooms to my sauce as well**