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Be sure and read to the very bottom to discover “White Sauce Magic.”

Marinara Sauce               Oct. 2012 Food and Wine (reading at the dentist office) J

You can purchase your “red” pasta sauce in cans or seasoning packets. But occasionally, you should make a homemade version. If it’s thick enough, put together a pizza!!

In a large saucepan, heat ¼ cup extra-virgin olive oil. Add 3 halved garlic cloves and cook over moderate heat, stirring occasionally, until golden, 5 min. Add 1 T, tomato paste and cook, stirring for 1 min. Add one 35 oz can whole peeled Italian tomatoes and crush with a spoon; season w/ s and p . Stir in a pinch of sugar and 2 basil sprigs and bring to a boil Simmer over low heat, stirring occasionally until the sauce is thickened and reduced to 3 cups – 30 min. Discard basil and garlic.

Chili Sauce, hotter                           Eva Seegmiller, Troy Branch

1 gallon tomatoes, peeled and quarter

2/3 cup onions, chopped

1 ½ cups sugar

1 tsp nutmeg

¾ tsp Tabasco sauce

½ tsp curry powder

2 ½ cups vinegar (add no citric acid)

5 tsp salt

2 tsp ginger

1 tsp cinnamon

1 tsp mustard

Wash, then blanch tomatoes.  To blanch, dip tomatoes in boiling water for about 30 seconds or more.  Put immediately into cold water to cool, then peel and quarter.  Put all ingredients together in large pan and boil down for 1-2 hours or until somewhat thick. (usually about an hour and a half) Stir often and turn heat down as it thickens to prevent burning.  Pour boiling hot into jars leaving ¼ inch headspace. Put lids on and process in boiling water bath for 15 minutes, pints or half pints.

Chili Sauce, sweeter                       Nancy Heward, Troy Branch    (my mother’s recipe)

Yield: 18 pints –                  18 pints sounds like a lot unless it is stored in the pantry for 2-3 years or longer. Sometimes we have  ingredients galore and should make good use of them.

12-14 lbs of tomatoes

4 c. chopped celery

2 ½ c. ground onion

2 ½ c. ground green pepper

6 cinnamon sticks

4 ½ c. brown sugar

4 c. cider vinegar

¼ c. salt

1 Tbsp. dry mustard

1 ½ tsp. ground cloves

Wash, peel, remove stem ends and cores and quarter tomatoes into 8­-10 quart kettle or Dutch oven. Cook 15 minutes; drain off 6 cups tomato juice (use for drinking or cooking). Add celery, onion, and green pepper; simmer 1 ½ hours. Tie cinnamon sticks in cloth; add to mixture. Add brown sugar, vinegar, salt, mustard, and cloves. Cook mixture 1 ½ hours. (My mom cooked it longer so it got thicker.)

Remove cinnamon bag. Pour into hot jars, leaving ½ inch head space. Adjust lids. Process in boiling water-bath; pints: 5 minutes.

Curry              Eva Seegmiller            Sunset Favorite Recipes

Curry is a nice way to make steamed rice taste great. And as in other recipes in this handout, if you have meat, it is a nice addition, but not necessary. Suggested other additions you may enjoy are, hard-boiled chopped eggs, and or chopped cooked vegetables.

¼ cup butter or margarine

1 large onion, chopped

1 clove garlic, minced or mashed

2 tablespoons curry powder (or to taste)

¼ cup flour

1 tablespoon cornstarch

2 teaspoons sugar

½ teaspoon salt

Dash of cayenne pepper

2 cups chicken broth

1 cup cream (I wouldn’t hesitate to use evaporated milk or even omit it altogether and use one additional cup broth instead.)

 Melt butter in a heavy pan; add chopped onion and saute until limp. Stir in garlic and curry powder; cook about 1 minute more. Add flour, cornstarch, sugar, salt, and cayenne; stir over low heat until blended and bubbly.

Gradually stir in chicken broth and whipping cream; cook over low heat, stirring, until thickened. Makes 3 cups sauce. Eat over steamed rice.

White Sauce – for this multi-purpose sauce, I send you to White Sauce Magic, an entry posted earlier. Don’t skip this!

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