Here you go. Posted by Chase - Recipe Exchange Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required. Plain Italian Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 2 cups finely minced celery 2 cups finely minced onion 1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2) 12 TBSP bottles lemon juice 2 TBSP coarse salt Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well. Herbed Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 4 - 5 cups chopped herbs of your choice 12 TBSP bottled lemon juice 2 TBSP coarse salt. I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it. Fill jars as normal. HWB for 30 minutes. * I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could. Other Notes: You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes. Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount.

I can't call myself a tutor but have achieved the floating dough test in two ways: Beat the dough with your hands or if a small amount in an electric mixer. It does need lard, never shortening, many reasons. When you've whipped enough air and lard into it you will get floating dough even with using meat broth which is normally added. The other way, according to lazier cooks is to add about a tablespoon of baking powder. It may not float but the final product will be lighter and not as doughy or heavy as you can see the effects of the BP. It does not interfere with the taste in any way and you're done sooner. Around here, we don't have to do that as we can purchase the dough ready to assemble with your own fillings, thank goodness.

Have you contacted her school? They should do it free or supply a tutor for you.

A lot of what I was thinking has been said. I agree a pro tutor might be more effective than you tutoring him...not only are they experienced, but they also don't have all the family dynamics going on. I agree with blfenton on reading out loud. My old boss did a lot of writing for his job and I would help him edit it. While he balked at first, he soon realized the importance of reading the material out loud...it is amazing how it helps you spot mistakes, areas that are unclear, run on sentences, etc. When I was at work they paid big bucks for all of us to get trained by Edith Poor on presentation skills. But she used her book on Executive writing as the basis as, she believes presenting and writing are basically the same thing and both rely on the underlying logical thought patterns. So writing is actually an extension of logical thinking. It may be that he needs help with logical structure of his thoughts and then the words will follow the structure. I'd highly recommend her book, with or without a tutor. It was handed out to all the new execs at work. When I was in school, we spent a lot of time outlining before we did any writing at all. It forced you to really understand the content of what you wanted to say and how to logically state it and where logically the various points you wanted to make fell in order to have continuity and make sense to the reader. From that, things like topic sentences and conclusions arise naturally.