Here are my two favorites. I use a mix of tomatoes that I grow to make the sauces. Arrabbiata Sauce There are dozens of varieties of this sauce. ItÂs a spicy tomato sauce. This recipe is adapted from Allrecipes Tried & True Favorites, editor Tom Hunt. Makes 3 cups. 1 teaspoon olive oil 1 cup onion, chopped 4 garlic cloves, minced â cup red wine 1 tablespoon sugar 1 tablespoon basil, chopped 2 teaspoons crushed red pepper 2-4 tablespoons tomato paste 1 tablespoon lemon juice 1 teaspoon Italian seasoning ½ teaspoon black pepper 8 cups tomatoes, diced and peeled (canned is fine) 2 tablespoons flat leaf parsley, chopped Heat oil in a large frying pan over medium heat. Sauté onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over hot cooked pasta. Hints, tips, tricks and how to cheat If the sauce tastes too tart to you, add a tablespoon of sugar of grape jam. Spaghetti Sauce (Chunky Basil Pasta Sauce) This is my spaghetti sauce recipe that I can. It doesnÂt need to be canned. Put any extra in the freezer for a later date. The recipe comes from Small-Batch Preserving by Ellie Topp and Margaret Howard. This makes 8 cups. Ingredients 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced â cup red wine -- (150 mL) â cup red wine vinegar (5 % strength) -- (75 mL) ½ cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) ½ teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. If canning, remove hot jars from canner and ladle sauce into jars to within ½ inch (1 cm) of rim (head space). Process 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Hints, tips, tricks and how to cheat If the sauce is too tart, add a tablespoon of sugar or grape jam. If you are not canning the sauce, try omitting the vinegar and upping the red wine to 1 cup total. Use a wine you like to drink. I have used white wines before as well as white zinfandel. Red wines that work well are Black Opal Merlot, Little Penquin Merlot, Yellow Tail Merlot, Marcus James Merlot, Swedish Hill Svenka Red. The sauce also freezes nicely.

I'll bet they have turned to bird food by now. Linda C

If you are still in need, here are a couple more that we love. The first one is Marilyn's recipe and really good! The second one calls for turkey but I sub chicken all the time, it's delish! The third is a chicken chili that I adapted from a number of other recipes. It's heartier than the others so would be a good main-dish soup. Creamy Chicken Tortilla Soup 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese-optional 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. [](http://www.picturetrail.com/gallery/view?p=10&imgid=209196920) Turkey Spaetzle Soup Source: Betty Crocker 2T vegetable oil I large onion, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped ¼ c all purpose flour 2tsp dried thyme 1/4 tsp black pepper 2 c diced, cooked turkey 6 c chicken broth 1 bag (12oz) frozen spaetzle Chopped fresh parsley (optional) In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp\-tender, about 2 minutes Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil. Stir in spaetzle. Cook 2\-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1\-3/4 c each) Per serving: 240 calories, 10g total fat, 70mg cholesterol, 17g carbohydrate, My notes: I cant get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle. This soup is delicious and really quick to prepare! Easy Chicken Chili 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 2 cups chicken broth 1 (16 oz) jar salsa verde 1 (16 ounce) can diced tomatoes with chilies 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1 (15 ounce) can canellini beans 2 cups fresh or frozen corn kernels salt & pepper to taste FOR GARNISH Grated Cheddar Cheese Sour Cream Crispy Fried Tortilla Strips DIRECTIONS Heat oil in large stock pot., and cook onion and garlic until soft. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Linda

Here's one I haven't long time!! Almost forgot about it! But it's wonderful and makes the most awesome toast! Dartmouth oatmeal bread.... Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water. Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard) 1/2 cup dark molasses Mix and cool Add the yeast mix to the oatmeal mix. Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes! And...another Here's a Rye bread Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread! And this....known to Swedes as Limpa....and Ann's bread is wonderful! From the Kitchen of Ann Straight Swedish Rye Bread (5 loaves) 2pkg dry yeast 1 cup warm H2O dissolve these three ingredients 1tsp. sugar (meanwhile) 1 cup brown sugar 1 cup whiter sugar 1tsp. salt (scant) 1/4 tsp. fennel seed 1 cup shortening (I use oleo) 1/2 (scant) molasses 4 cups warm H2O (combine this), add yeast mixture Stir in 4 cups Rye Flour Work in 8 or more cups of white flour (I use 10 cups) The dough should be soft, but of course it should be workable Knead for 5 minutes Mix well--cover and let rise in warm place until double--- stir or punch down Dump out on lightly floured counter Divide into 5 sections---shape Place in greased pans--let rise Bake at 275 -300 degrees until done