Beth’s Home-made Spaghetti Sauce

Beth’s Home-made Spaghetti Sauce

1 medium to large onion, minced
2 T minced garlic
1 each green, red, yellow bell pepper, minced
olive oil
1 large can tomato sauce
1 large can crushed tomatoes
1 large can water
3 T McKay’s beef-flavored bouillon
3 T Italian seasonings
3 T sugar
2 t pepper
2 t salt (add more if needed, but sparingly)
1/2 c Parmesan cheese
2 bay leaves

1. In a stewpot, drizzle enough olive oil to lightly cover the bottom of the pot. Over medium heat, warm the oil and add the onion. Saute until clear. Add garlic and continue to saute until garlic becomes aromatic. Add peppers and saute just until they become limp.
2. Add tomato sauce, crushed tomatoes and water. Stir to mix.
3. Add spices (bouillon through salt). Taste to see if it is sweet enough or has enough salt. Add either one at this point, but do so very sparingly. It can become too salty very, very quickly.
4. Add Parmesan. Stir to mix. Add bay leaves.
5. Bring to a boil, stirring frequently. If you have chosen a deep enough pot, you shouldn’t have the sauce boil/pop out of the pot onto the stove top. As soon as the sauce begins to boil, lower heat and simmer sauce for at least 20 min. to allow flavors to blend. (I actually simmer it for a couple of hours, usually, or put it in the crock pot on low for 3-4 hours.)

This sauce makes enough for a large crowd. I usually make a double batch and then freeze it in containers small enough for a meal or two. It freezes well and will keep for several months.

I prefer this much more over any canned sauce as you can control the amount of salt you put it in – and it’s very easy to make.

Please keep in mind that all the measurements are just estimations. I have never made it using a measuring spoon, so am merely guesstimating how much of each spice to add in.

Glazed Carrots

We love carrots in our family – or at least hubby and I do. I wanted to find something many years ago when the boys were young that they could make for their dad’s birthday. I found this recipe tucked away and they had a ball making them for him (under my supervision, of course). Anway, they were a great hit and I’ve shared the recipe with others who have kids that kinda like carrots, but not enough to eat them cooked and these have made cooked carrot lovers out of several of them (adults too!). So here it is. (smile)

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Glazed Carrots

2 pounds carrots
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup margarine or butter
1 teaspoon grated orange peel
1/2 teaspoon salt

Peel carrots, and cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add 1/4 teaspoon salt if desired. Add carrot slices. Cover and heat to boiling again. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 mins or until carrots are tender when pierced with a fork.

While carrots are cooking, heat brown sugar, margarine, orange peel and 1/2 teaspoon salt in skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove skillet from heat.

Drain carrots in a strainer, then stir into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Sweet-Spicy Fruit Salad Dressing

Sweet-Spicy Fruit Salad Dressing

1/2 lb tofu, mashed
1/4 c oil
1/4 c lemon juice
1/4 c honey
1/4 t cinnamon
1/4 t vanilla
1/8 t salt

Blend all in a blender until smooth and creamy.

You can either pour this over a variety of fruits or use it as a dip.

Tofu Sour Creme Dressing

Tofu Sour Creme Dressing

1/2 lb silken tofu
1/4 c oil
1 T lemon juice
1 1/2 t sugar
1/2 t salt

Blend all in a blender until smooth and creamy.