Beth, I made pickles first and then I finished dehydrating my tomatoes from yesterday and then I finished my yellow tomato sauce and THEN I made one batch of Multi-purpose Seasoned Tomato Sauce. By the time I finished it was around 2 p.m. and we hopped in the car and sped down to the Southlake Central Market to check out their produce selection. I was a little disappointed. They didn't have nearly as many heirloom winter squashes, pumpkins and gourds nor did they have as many heirloom tomatoes. However, they did have pickling cucumbers, so I bought another 5 lbs. Since I made bread-and-butter pickles today, I'll make dills tomorrow. Best of all, my own pickling cukes are about to reach pickling size, so I'll be able to make stacker-type pickles about Friday or Saturday. We also picked up a 10-grain store bakery bread that we like and a few other veggies. Then, it was off to Green Sprouts Farmer's Market a couple of miles up the road. It really is just a smaller, more affordable version of Whole Foods or Central Market, but I mean really, really, really smaller and not much selection. They had some great prices on produce, but a lot of their produce was overripe and I didn't purchase anything there. But, I did get visiting those two stores out of my system. The next time I want to go to Central Market, I'll go to Fort Worth because it has a better selection by far. I don't know this for a fact, but it seems bigger than the one in Southlake. It might be that the Fort Worth store has more autumn pumpkins and winter squash outside because they have a big covered patio type thing in front of the store where they often have musicians and cookouts when the weather is good, and I didn't see anything like that at the Southlake store. The only advantage the Southlake store has over Fort Worth is that Tim can stop by it on his way to work at DFW Airport if there's something I "need". I got home in time to spend an hour in the garden while my sweet DH grilled chicken and sausage and made dinner. I had used up all my tomatoes today making the multi-purpose tomato sauce, but I got to pick another 6 tonight, so I'm OK. Moni, I think Tulsa might have a Whole Foods or Wild Oats which are sort of similar to Central Market but more heavily focused on organics and less focused on gourmet-type fare, although there is a lot of gourmet type stuff, especially if you like artisan cheeses and breads. I'll do some research and see what I can find out about Edmond-OKC-Tulsa. Surely something in that area has a 'health food store' with a good selection. I have found they usually have the best produce in terms of variety and selection. Today I was looking at all the fingerling potatoes (six or eight varieties) at Central Market and making a mental note to buy some in December to sprout for spring planting. Two road trips in two days. I've got to stay home and weed and mow for the rest of the week or the yard and garden will be a jungle. Jan, I'll link Pendery's below. The web site is great, but if you're ever in the Fort Worth-Dallas area, you have to visit the store for the sheer pleasure of inhaling all the lovely aromas of the many spices and herbs. Don't miss their chili mixes. They are great and come in many combinations. I love that Pickling Spice and Italian Seasoning Mixes too---they look like real spices and herbs, not just ground-up powders. Dawn Here is a link that might be useful: Pendery's Spices

Wal*Mart carries some pretty nifty shakers too. They look like little Golden Harvest canning jars. Hold maybe 1/4 cup. What I really like abt them is the removable spacer between the shaker holes in the lid and the powder. Will keep the powder fresh and from spilling out until wanted. Easily taken out when want powder and replaced when stored. Less than a dollar ea at my local stuporstore. Examples below look identical, but are antiques or something. Here is a link that might be useful: shakers

I put in info that maybe someone can use. It is not only what I like. It is what many others like or I would not be using it. Many of the recipes I see here do not appeal to me but that is just my tastes. I would not discourage anyone from using them. It has always been my goal to keep about 90 % of the people happy. The other 10% may have their own personal tastes. I really do not like someone telling me my Sauce is inferior, because I use Powdered Garlic. It is not the only ingredient in a Pasta Sauce. In fact I do not like being critisized continually, when I am trying to help someone, especially when it is unfounded. ************************************ This Post was supposed to be about Powdered Or Granulated Garlic and to keep it from getting hard. I posted the best Garlic Powder that I have found to date. Since there are recipes Posted, I should really Post my Spaghetti Sauce recipe again. Just in case someone has missed it, in the past. ***************************************************** LOU-S SPAGHETTI SAUCE ( GRAVY ) Canned Tomatoes: I use one of the following brands Contadina, Red Pack, Hunts, All Red, Tutto Russo , Chento. When using fresh Tomatoes, I Pulse them in a Blender but leave some small pieces of Tomatoes and add one small can of Tomato Paste. Ingredients: 1 Large 29 ounce can of Crushed Tomatoes 1 Large 29 ounce can of Puree 1 small can of Tomato Paste Or 65 ounces of fresh Tomatoes ( Pulsed in the Blender ) 1 small can of Tomato Paste Put all the Tomatoes in a Pot large enough to hold the meat too. Start to simmer while adding the other ingredients. 2 teaspoons of Powdered Garlic ( add more later to taste ( OR ) Use 4, fresh Garlic Cloves, chopped small and Sauteed. one half of an Onion , Chopped Small or 2 teaspoons Onion Powder 3 Bay Leaves 1 teaspoon of salt ( or to taste ) 3 teaspoons of Sugar ( add more later if Sauce is too Acidic ) An Italian pinch of powdered Cloves or 3 Whole Cloves three Quarters teaspoon of Oregano One and one half teaspoons of Parsley one half teaspoon of Basil one quater teaspoon of Black pepper one half teaspoon of Old Bay Seasoning 1 teaspoon of Chicken flavored Soup Base Add a Large handful of Parmesan or Romano cheese, when Sauce is done. For Meat. I add a Chicken Thigh, Meat balls and Sausage. Simmer one and a half to 2 hours. Take the Chicken out when it is tender.. For a Meat Sauce, Sautee some Sausage and Grind Meat Chopped small and add after an hour of simmering. LOU

Thanks everyone - Ancho it will be. I am a little confused on the chili / chile part. Both this spice packet and the bottle of plain old McCormicks chili powder have the ingredient chili peppers with 'i', plus garlic, cumin, oregano and paprika listed seperate. The recipe that I use this in is "for the Love of Cooking's" beef and bean enchiladas which is excellent. I don't put the peppers (anaheim and jalapeno) she calls for in the meat portion though. Controlling the heat in the peppers is so iffy and if there's too much heat it's ruined for me. I do put in the red pepper flakes but those I know how to control. Beth