Tomato Sauce 1/3 onion, chopped very fine 2 cloves garlic, finely minced 2 tablespoons olive oil 2 6-ounce cans tomato paste 1 teaspoon salt pinch sugar 2 teaspoons chopped parsley Ground black pepper pinch basil pinch oregano
Saute the onion and garlic together in the oil until they are soft and golden; stop before they begin to brown. Add the rest of the ingredients and cook slowly for about 10 minutes. Spray a cookie sheet or other flat pan with a nonstick spray. Spread the mixture out in as thin a layer as possible -- use 2 pans if necessary. Dry the sauce in the oven at 140 degrees F. for about 6 hours with the door propped open a crack [or use your food dehydrator]. Do not overdry or the reconstituted sauce will taste burned. Roll it up like a fruit leather. To reconstitute, add triple the amount of water to the dried sauce, bring to a boil, simmer 5 minutes.
White Sauce(Substitute for cream of whatever soup)
1 C. GF flour mix 3 1/2 C. powdered milk 4 t. salt 1 C. margarine
Stir dry ingredients together. Cut in margarine. I would store this in fridge or freezer because of the margarine. For a thin sauce use 1/3 C, mix to 1 C. liquid. For a medium sauce use 2/3 C. mix to 1 C. liquid. For a thick sauce use 1C. mix to 1 C. liquid. Substitute this for a cream of whatever soup. I use chicken or beef bullion in addition for flavor
Mix all and bag, I 10 times this receipt To Use: 1 cup milk (dry made up is great), 1 cup mix, 2 Tbls. margarine, about 3 Tbls. cornstarch ( depending on how thick you like it), whisk and cook till thick. You may need to double this depending on how much you need. Variation: 1-2 cups cooked meat such as chicken, turkey, ham, tuna ETC Serve over: spaghetti, noodles, rice etc macaroni and if you use macaroni melt in 2 handfuls of mozzarella YUM, happy mixing, Katy P.S. this makes a great white pizza sauce on h/m pizza!!
White Sauce Mix (this can be used to make cream of mushroom soup which is a lot lower in carbs than the commercial kind!) 2 c instant nonfat dry milk 1 c flour 1 1/2 tsp. Salt 1 c butter
In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.
White Sauce In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.
Cheese Sauce Add 3/4 cup shredded cheese after White Sauce thickens.
Curry Sauce Add 1 teaspoon curry powder to thickened White Sauce.
Alfredo Sauce Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.
Mac and Cheese Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.
Mushroom Soup Chop up a few mushrooms and add to sauce mix and a bit of milk.
