Homemade Pasta Sauce

Recipe based on Christensen's Christmas Lasagna
7 cloves garlic, minced
1 #10 can (106 ounces) tomato sauce
4 cups tomato paste (from #10 can - 111 ounces)
7 (28 ounce) cans diced tomatoes, slightly drained (optional)
1 3/4 teaspoons chili powder
2 tablespoons + 1 teaspoon salt
1/4 cup + 3 tablespoons basil
1 tablespoon + 1/2 teaspoon oregano
1 3/4 teaspoons paprika
1 tablespoon + 1/2 teaspoon pepper
1/4 cup + 3 tablespoons parsley

Mix and heat ingredients in a large pot. Simmer for 30 minutes. This recipe is enough for 7 pounds of meat and 7 pounds of pasta. Measure 20 ounces of sauce (about 2 1/4 cups) in each freezer bag to store. The can of tomato paste is 12 cups total. Divide the remaining 8 cups of paste into two freezer bags for future batches of sauce.

Grandma Andrus' Orange Rolls

Note: Grandma's verbal instructions are in italics.
3 eggs
1/2 cup sugar
1/2 cup oil
2 teaspoons salt
2 cups hot water
5-6 cups flour
1 tablespoon yeast

Glaze:
1/2 cube butter + 2 tablespoons margarine (Keeps butter from separating.)
1/2 cup sugar
Grated rind from 2 oranges

In a glass or metal bowl, dissolve yeast and sugar in warm water. In a large mixing bowl, beat eggs, sugar, oil, and salt. Add the bubbly yeast mixture, then mix in 3 cups flour. If using SAF yeast, mix it with 1 cup of the flour before adding to the liquid mixture.

Add remainder of flour (2-3 cups). Dough should be sticky and not as stiff as bread dough.

Put in covered greased bowl and let rise 1 hour. Punch down and refrigerate overnight, covered.

When ready to roll out (about 2 hours before serving) roll into one large rectangle. Brush with glaze and cut in half the length of the dough. roll as you would cinnamon rolls and cut each half into 18 slices. Put in greased muffin pans. Cover with light towel and rise until double in bulk (about an hour).

Bake at 400 for 8-10 minutes.

Favorite Fettuccini Alfredo

8 ounces dry fettuccini
4 1/2 tablespoons butter
2 1/2 tablespoons flour
2 cups milk (we use skim)
1-2 cloves garlic, minced
5 drops Tobasco
1/2 cup grated Parmesan

Cook pasta in a large pot of boiling salted water, according to directions.

Meanwhile, get your ingredients out. You'll definitely want to have the flour and milk measured and ready to add.

Melt butter in a saucepan or saute pan with high sides. Stir in flour and cook until flour is browned, but do not let it burn. Wisk in milk, garlic and Tobasco; stir until thickened. Stir in Parmesan.

Drain fettuccini. Serve sauce over pasta.

Makes 4 servings.

We like to add sliced mushrooms, cooked shrimp, or a sliced grilled chicken breast to make it a little more filling.

Pork Rub

1/2 tablespoon salt
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/2 tablespoon ground ginger
1/2 tablespoon chili powder
1 tablespoon paprika

Rub on pork roast, making sure entire surface is covered. Cook as desired.

Homemade Oreo Cookies

2/3 cup shortening
2 eggs
1 box Devils Food Cake Mix (other flavors work too)
Cream cheese frosting

Preheat oven to 350. Mix first three ingredients with beaters, mixture will form into one big ball. Roll into balls and place on cookie sheets. Bake 8 minutes (cookies should look slightly doughy). Once cooled, frost with cream cheese frosting (add food coloring for a holiday look) and make into sandwiches.

Cranberry and Orange Oatmeal

1 cup steel cut oats
1 cup Craisins
2 teaspoons finely shredded orange peel
1/8 teaspoon salt
1/4 teaspoon cinnamon
Dash nutmeg
1 teaspoon vanilla
2 cups milk
2 tablespoons butter
1 tablespoon sugar
1/4 cup almonds, toasted and chopped

In a nonmetal bowl, combine steel cut oats, Craisins, orange peel, salt, cinnamon, nutmeg, and vanilla. Stir in milk. Cover and chill for 8 to 24 hours.

To serve, transfer to a medium saucepan. Heat just to boiling; reduce heat. Simmer uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. At this point you may want to add additional milk to make it the desired consistency. Spoon into four bowls; sprinkle with sugar and nuts.

Makes 4 servings.

Firehouse Chicken Parmesan

Recipe from the Ogden City (Utah) Fire Department

1 or 2 eggs
1 cup Italian breadcrumbs
Salt
Pepper
Garlic powder
4 boneless skinless chicken breasts
2 tablespoons butter
1-2 tablespoons olive oil
1 jar marinara sauce
Mushrooms
Parmesan cheese
Mozzarella cheese
Fettuccine noodles
Parsley

Beat eggs together in a pie pan. Combine breadcrumbs, salt, pepper and garlic powder in another pie pan. Butterfly the chicken breasts. Dip chicken into egg, then into crumb mixture. Heat butter and olive oil in large skillet. Cook chicken just until both sides are brown.

Lightly coat a 9x13" Pyrex with marinara sauce. Place the browned chicken in pan and cover with marinara (leaving enough to put on fettuccine). Top with mushrooms and Parmesan. Bake at 325 for 40 minutes.

Cook fettuccine accourding to package directions. Top with remaining marinara. Add mozzarella to chicken and melt, about 5 minutes. Top with parsley and enjoy!

Cocoa with Cinnamon Cream

From Riley's Highlights High Five magazine.

2/3 cup heavy cream
2 tablespoons sugar
1/2 teaspoon cinnamon
2 cups milk
2/3 cup mini chocolate chips (or 3/4 cup regular chocolate chips)
3 cinnamon sticks (optional)

To make the cinnamon cream, put heavy cream, sugar, and cinnamon into a jar or other well-sealed container. Cover tightly. Shake the container until the cream looks like whipped cream.

Adult: Heat milk over low heat for 5 minutes.

Add chocolate chips and a pinch of cinnamon. Stir until the chocolate melts.

Pour the cocoa into small mugs. Top with cinnamon cream. Add a cinnamon stick, and stir.