spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.

Chicken (or Turkey) Tetrazzinni

If you can believe this, my daughter who has to be very nearly force fed everything ate her whole bowl of this and then asked for seconds. My entire family LOVED it. That never happens to me. (Somebody always tells me dinner is gross) So this recipe is now going to be a frequently made one.


12 ounces homemade style egg noodles ( the kind like Grandma DaBell uses for chicken noodle soup. You can find them dried or frozen)
2 Tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon seasoning salt
1/2 tsp. celery salt
3 cups shredded cheese (divided)
4 cups cooked and cubed chicken
1 1/2 c. frozen or fresh peas
optional : carrotts, celery, green peppers......
Directions
1.Preheat oven to 350 degrees
2.Cook noodles according to package directions, only do it a few minutes less so the noodles are not quite tender. 3.In large saucepan over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add noodles and chicken or turkey and any desired vegetables. Cover with remaining cheese. Transfer to 2-quart baking dish.
4.Bake at 350 degrees for 30 minutes or until hot and bubbly.

Aunt Karen's Spaghetti Sauce

SPAGHETTI SAUCE
l/2 bushel ripe tomatoes (run
through Victoria strainer)
2 c. chopped celery
2 c. chopped onion
2 c. green peppers
1 bottle parsley flakes
1/2 c. cooking oil
Garlic to taste
4 Tbsp. chili powder
3 Tbsp. salt
2 Tbsp. sugar
2 tsp. oregano
2 tsp. rosemary

2 tsp. ground allspice
1 tsp. basil
2 tsp. black pepper
2 tsp. thyme
2 tsp. sage
1 tsp. cumin
1 (32 oz.) bottle catsup
3 pkg. Schilling spaghetti sauce
mix
4 large cans tomato paste
Mix tomatoes, celery, onion, peppers, parsley flakes, cooking oil, and garlic; cook 1 hour. Add chili powder, salt, sugar, oregano, rosemary, ground allspice, basil, black pepper, thyme, sage, and cumin. Add catsup, spaghetti sauce mix, and tomato paste. Bubble for 3 hours. Stir often. Put in bottle while hot. Cold pack 5 minutes to seal. Yield: 7 to 8 quarts.

Angel Chicken

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 can (10-3/4 oz.) cream of mushroom soup
1/4 cup Zesty Italian Dressing
1/4 cup sprite
1-1/2 lb. chicken tenders
1/2 lb. angel hair pasta, uncooked


BEAT cream cheese, soup, dressing and sprite with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. drain. Serve topped with chicken mixture

It is also good served on french bread!

Creamy Chicken -n- Broccoli Pasta Bake

This is seriously one of the BEST pasta dishes EVER!!!


1-1/2 cups of your favorite pasta - cooked
1 small bunch broccoli, chopped (about 3 cups)
1 lb. boneless skinless chicken breasts
1 cup chicken broth
1 cube (8 0z) cream cheese
2 Tbsp. Parmesan Cheese
Cracker Crumbs


Put Chicken breast, and broth in your crockpot. Cook several hours until chicken is cooked through. Cut the chicken into pieces. Add cream cheese for last hour of cooking time. Stir occasionally.
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.



DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Sprinkle with bread or cracker crumbs. Spoon into 8-inch sq. casserole dish; cover.

BAKE 15 min. or until heated through. Sprinkle with mozzarella cheeses. Bake, uncovered, 3 min. or until melted.

Ready Spaghetti Marinara Sauce

1 T. olive oil
2 cans (15 oz.) tomato sauce
1/2 tsp. oregano
1/4 tsp. garlic powder
2 tsp. chopped onion
3 T. brown sugar

Combine and simmer in crockpot or sauce pan. The longer the better...but 10 minutes in a saucepan will do if you're rushed.

I like to simmer meatballs in this and serve hot meatball subs with mozzarella!
(and I just make some spaghetti noodles for the kids so everybody's happy!)

My Kids Favorite Lasagna

1 lb. ground beef
1 T. Italian Seasoning
2 cans (10 3/4 oz each) Tomato Soup
1 soup can water
1/2 of a 16 oz package corkscrew pasta (rotini)
1 container cottage cheese ( 15 oz)
1 package mozzarella cheese

Cook the beef and Italian Seasoning until browned. Stir the soup, water, and pasta into a 13x9 casserole dish. Add the beef mixture and cottage cheese. Stir to coat. Cover. Bake at 375 for 30 min. Uncover...Sprinkle with mozzarella cheese and continue baking until cheese is bubbly. Cool before serving because this stuff stays like molten LAVA!!!!

My kids and my dear husband LOVE this stuff! It is way easier for them to eat than traditional lasagna and requires no cutting it up on my part :)

Easy Alfredo Sauce

1/2 c. butter
1 (8 oz) Package Cream Cheese
2 tsp. garlic powder
2 c. milk
6 oz. grated parmesan cheese
ground black pepper (optional)
Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk slowly, stirring continuously. Stir in parmesan. Remove from heat when sauce reaches the consistency you want. Remember it will thicken very rapidly when cooled. If you overcook...thin with milk.


I like to serve this with chicken and fettucine noodles. I marinate the chicken tenders in zesty italian dressing and then either grill or sautee them...slice...and serve over the noodles.

Straw and Hay Pasta with Peas and Prosciutto

This is really good with the Filet Mignon with Blackberry Sauce.

1 Tbls kosher salt
1 Tbls olive oil
1 Tbls unsalted butter
1/2 cup finely minced onion
4 oz thinly sliced Prosciutto, cut into strips
1 cup heavy cream
salt and black pepper
pinch of red pepper (optional)
1 cup shelled peas
6 oz egg fettuccine
6 oz spinach fettuccine
1/2 cup grated parmesan cheese

1. Fill a large pot with water and add the salt. Place the pot over hight heat and bring the water to a rapid boil.

2. Meanwhile, heat a large saute pan over medium heat. Add the olive oil and then the butter. When the butter has melted add the onion and saute, stirring continuously until it turns translucent but has not yet begun to brown (about 1 minute). Scatter in the prosciutto strips and cook 1 more minute, stirring continuously to keep the strips separate. Add the cream and simmer.

3. Continue simmering, stirring frequently with a wooden spoon until the sauce is just thick enough to lightly coat the back of the spoon (1-2 minutes). Taste the sauce and adjust the seasoning with a little salt and pepper if necessary. Add a pinch of red pepper flakes if desired. Stir in the peas, remove the pan from the heat, and set aside.

4. Add the fettuccine to the boiling water and cook until the pasta is al dente (tender but still slightly chewy). Return the sauce to medium heat. Drain the pasta and immediately add it to the sauce. Toss well to coat the pasta thoroughly.

5. Serve immediately, sprinkling each serving with parmesan cheese and a generous grinding of black pepper.