Homemade Spaghetti Sauce

2 TBS olive oil
2 C chopped onion
2 cloves chopped garlic

Heat oil in sauce pan-add onion and garlic and cook over medium heat until transparent.

5 C tomatoes (I usually use roma or regular sandwich tomatoes-or two 28 oz.cans-drained)
1 tsp dried basil
1 tsp dried tarragon
2 tsp dried oregano
2 tsp salt
1 TBS brown sugar
6 0z can tomato paste
pepper

To onion and garlic mixture add tomatoes, herbs, salt, sugar, tomato paste, and pepper. Stir all of the ingredients together and simmer gently for at least 40 minutes--do not let boil.

If you like a smooth sauce, you may put it through a food mill or blend in an electric blender after it has cooled.

Baked Speghetti

•2 cups canned diced tomatoes
•2 cups tomato sauce
•1 cup water
•1/2 cup diced onion
•1/2 cup diced green bell pepper
•2 cloves garlic, chopped
•1/4 cup chopped fresh parsley leaves
•1 1/2 teaspoons Italian seasoning
•1 1/2 teaspoons House Seasoning, recipe follows
•1 1/2 teaspoons seasoning salt
•1 1/2 teaspoons sugar
•2 small bay leaves
•1 1/2 pounds ground beef
•8 ounces uncooked angel hair pasta
•1 cup grated cheddar
•1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months

Tomato Basil Squares

1 pkg. refrigerated pizza crust
1/4 cup Parmesan cheese
2 tsp. dried basil
1 clove garlic pressed
2 cups mozzarella cheese divided
2/3 cup mayonnaise
4 plum or Roma tomatoes thinly sliced

Roll out pizza crust and sprinkle with 2 cup of the mozzarella cheese. Combine the rest of the cheese's , basil, and mayo. add the pressed garlic. Mix well. Arrange the thin slices of tomatoes on the crust in a single layer. Place small scoops of the cheese mixtures over the tomatoes and spread evenly.

Bake a t 375 for about 15-20 minutes until it is golden brown and bubbly.

Cool Veggie Pizza

1 pkg. Crescent Rolls
8 oz. cream cheese
1 1/2 tsp. mayonnaise
1 glove garlic crushed
1 tsp. dill
dash of salt and pepper
2 cups of any fresh veggies

Press crescent toll onto a cookie sheet0 roll out evenly. Bake according to directions.

Mix cream cheese, mayo., garlic and dill until smooth.
Spread over cooled crescent roll and top wit the diced veggies.

Pizza Pinwheels

1 can crescent roll dough
peperoni- finely chopped
1/2 - 1 cup cheese
Pizza sauce for dipping

Heat oven to 350 degrees.
Spay a cookie sheet with non stick spray.

Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
Sprinkle peperoni and cheese onto dough.
Roll up sealing edges.
Slice with a serrated knife.

Place on cookie sheet, and bake for 13-17 minutes.

Serve with warm sauce for dipping

Creamy Italian Chicken

5-6 chicken breast or as much as you need
2 packets of Italian Seasoning
1 cube butter (or a little less if want to)I used about ½ cube

1 8 oz. cream cheese
1 can cream of chicken soup
6-8 oz. sour cream
Rice

In crock pot add chicken, Italian Seasoning, and butter. Let cook low 4-5 hours.
When done shred chicken and add cream cheese, sour cream and soup. Let cook until all melted.
Serve over rice or noodles.