Creamy Tomato Alfredo Sauce

Mix 2 cups Aunt Sondra’s Marninara Sauce with one cup bottled or homemade Alfredo sauce and serve with fettucine or your choice of pasta.  Also makes a delicious dipping sauce for breadsticks.

Homemade Alfredo Sauce:

Ingredients
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan


Directions

In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.

Toss to combine, thinning with pasta water if necessary.

Creamy Beef and Macaroni

 from Angelyn

1 lb browned hamburger

1 30 oz jar spaghetti sauce

2 cups elbow macaroni, cooked

½ cup miracle whip or sour cream

Mix, heat thoroughly and sprinkle with cheese. I highly recommend Aunt Sondra's Marinara Sauce.

Irish Cabbage Rolls

1 large head cabbage                                       1 large onion

1 lb hamburger                                                1 cup instant rice

1 lb ground pork (sausage will do)                 1 large can diced tomatoes

1 T. salt                                                           1 large can tomato juice

¼ tsp. garlic salt                                              1 bay leaf

¼ tsp. pepper                                                   toothpicks

Soak cabbage leaves in boiling water to wilt.  In large bowl, mix hamburger, pork, salt, pepper, onion, and rice.  Form into balls, roll into cabbage leaves, and secure together with toothpicks. Place in a large kettle.  Pour on tomatoes and tomato juice.  Add bay leaf.  Cook over medium heat until cabbage is tender. 

Note: In place of the tomatoes and tomato juice with bay leaf, substitute Aunt Sondra's Marinara Sauce. 

Aunt Sondra’s Marinara Sauce 

Every summer during tomato season, I make it a point to bottle this recipe of Aunt Sondra's Marinara Sauce, since I use it with so many recipes, and after trying this, I can never bring myself to buy the canned stuff anymore. It just doesn't compare.  I have even started "canning parties" with several friends and neighbors, and I haven't met one yet that doesn't want to become a regular.  Frankly, we can't make enough of it. I have used it in a lot of recipes, too, some of which I will post here--if I can remember them all. 

Aunt Sondra’s Marinara Sauce (Spaghetti Sauce)

½ bushel tomatoes (1 tomato bushel =52 lbs., or ½ is about as many tomatoes that fill a Utah Fruit box)

1 cup dried onions or 5 diced onions

1½   tablespoons minced garlic

½ cup salt

1 ½ cups sugar

1 cup oil (I use Olive Oil)

1½ tablespoons  oregano

2 tablespoons basil

½ cup lemon juice or vinegar

½ gallon tomato paste (about 11-12 6oz. cans, or 6 12oz. cans)

Scald and peel tomatoes.  Bring all to boil, simmer 20 minutes (or longer to thicken) stirring often.  Pour into hot mason jars leaving 1 in. headspace and tighten lids.  Process 20 minutes.  Makes 11-13 quarts.