Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

Do you mean besides the ones at NCHFP and in the Ball books? You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes. Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils. Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings. Dave

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.

I don't like either. (shrug) If I'm going to have anything that resembles pizza, I want slices of fresh tomato, none of that sauce. If I have pasta, I want hot pasta tossed with chunks of fresh tomato and herbs and good fresh parmesan shaved on top. Oh, and the pasta needs to be something besides white, I prefer whole wheat or herbed homemade pasta. I did make a passable basil pasta, so I might do that again. I'm not really wild about ground meat either, the texture puts me off, so that takes care of the meatball issue. I do eat them, occasionally, but like meatloaf or cheeseburgers, I'm really apathetic about them. My girls love the Rocco's Mama's Meatballs that got posted here a couple of years ago, I make hundreds of those every fall when the beef is slaughtered and they go into the freezer, "fast food" on crazy busy days. Of course, most of them go into Amanda's freezer, LOL. They don't get either sauce, both my girls like Prego, as do the grandkids. Go figure, they don't like the homemade stuff at all, heathens, I think it's the corn syrup that they actually like... Annie