Spaghetti Sauce

Spaghetti Sauce by Tiffany Vranes
- can freeze easily and be taken out in separate batches!

1 1/2 lb ground meat
1 medium onion
1 large can tomato juice
1 8 oz can tomato paste
2 TBS parsley
1 1/2 tsp salt
1/4 tsp pepper
1 TBS sugar
1 TBS Worcestershire sauce
oregano sprinkle
garlic sprinkle
1 can mushroom (optional)

Cook meat and onion in pan while mixing all other ingredients in pot and simmer. Mix meat in with sauce and simmer.

Sauce for Breakfast Burritos and Enchiladas

Sauce for Breakfast Burritos and Enchiladas from Therese Culbertson

Cook some chopped onion in 2 TBS of oil.
Add 2 Full TBS of flour, some salt, cumin powder, oregano, garlic powder and cook for a minute or so.
Slowly add 1 can (14 oz) chicken or beef broth.
Cook and stir until thickened.
Add green chile and a tomato (both chopped).
Simmer, covered, for about 15 minutes.

Taco Sauce

Taco Sauce from Therese Culbertson
Mix:
1 can (14-16 oz) chopped tomatoes
1 can (8 oz) tomato sauce
1/2 medium onion, chopped
Garlic powder & cumin powder to taste
Green chile chopped
Salt and Pepper

Simmer for about 15 minutes.

Hot Fudge Sauce

Hot Fudge Sauce by Merlene Betteridge

½ cup butter
2/3 cup semi-sweet chocolate chips
1 – 13 oz can evaporated milk
2 cups powdered sugar
1 tsp vanilla

Boil at a low boil for 6-7 minutes; remove from heat and add vanilla. (yields about 3 cups)

Sweet and Sour Sauce

Sweet and Sour Sauce BYU Cooking Course Winter ‘06

1/2 c sugar ////////// 1 tsp vegetable oil
1/2 c. chicken broth or water ///////// 1 tsp soy sauce
1/3 c. white vinegar ///////// ¼ tsp salt
1 tsp vegetable oil ////////// 1 clove crushed garlic
1 tsp soy sauce /////////2 Tbsp cornstarch
1/4 tsp salt ////////// 2 Tbsp water
1 tomato, cut into thin wedges
1 small green pepper, cut into 1” pieces.
1 20 oz can pineapple chunks, drained


Combine sugar, broth, vinegar, oil, soy sauce, salt, and garlic in small sauce pan. Bring to a gentle boil over medium heat. Thicken w/ mixture of cornstarch and water, stirring constantly. Add remaining ingredients and return to a boil. Serve hot. (Goes w/ Egg rolls)
Yield: 2 ½ c. sauce

Marinara Sauce

Marinara Sauce
This is my absolute favorite sauce. I love it on top of ravioli.

1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley

Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.