Spaghetti Sauce - Genie 


1 (7 lbs) can tomato sauce 
2-3 lbs hamburger 
onion 
red pepper 
green pepper 
1/2 package Polish sausage, chopped 
3 tablespoons italian seasoning 
2 tablespoons garlic (1 TBSP if using Fresh) 
2 cups chopped tomatoes 
1/2 cup molasses 
1/2 cup brown sugar 
fresh basil or dried basil (add to your liking) 



1.  Put tomato sauce in large stock pot 8quarts or larger.
2.  Brown hamburger, drain (I like using paper towels to pat grease
    out as much as possible).
3.  Add to pot.
4.  Brown the chopped polish sausage.
5.  add sausage to pot.
6.  KEEP grease.
7.  In grease from sausage, cook onion, green and red peppers until
    tender.
8.  I like them browned.
9.  Add to pot.
10.  Start simmering Sauce in the stock pot.
11.  Now add the remaining ingredients.
12.  Let simmer on low heat at least an hour (or longer).
13.  Stirring occasionally.
14.  I usually divide this into 1 quart containers and freeze until
     ready to use.
15.  I usually have 6 quarts to freeze.
16.  I usually thaw in microwave a bit them simmer more while cooking
     spaghetti.

Cranberry Chili Sauce for Meatballs--sonja

½ cup ketchup
½ cup chili sauce
1 cup cranberry jelly
1 teaspoon white vinegar
1 teaspoon orange zest (optional)
Stir all four ingredients in a medium sauce pan.
Mix well and simmer until warmed through.
Pour over cooked meatballs or heat meatballs in sauce.
To freeze: Double or triple sauce and divide into 3 cup containers or
freezer bags. Label
and freeze for up to 3 months; Defrost in fridge overnight or in
microwave; add cooked
meatballs and cook or bake until heated through.

Big Batch Spaghetti Sauce--sonja

1/4 Cup olive oil
3 medium onions, chopped
2 garlic cloves, minced
2 28 oz. Cans whole tomatoes
2 28 oz. Cans crushed tomatoes
3 12 oz. cans tomato paste

3 Tablespoons brown sugar
1 Tablespoon dried oregano
4 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried black pepper


Heat oil in large pan. Saute onions and garlic until tender. Add rest
of ingredients. Heat to boiling. Reduce heat. Simmer, partially
covered, for 2 hours. Stir occasionally. After it has simmered, cool
completely and store in freezer bags or containers in increments that
you find best for your family. When ready to use, thaw and heat.
Favorite ingredients can be added like sliced mushrooms,
cooked/drained sausage, hamburger, etc. This sauce is great for any
Italian dish. We use it as a sauce for several types of pasta and as
a pizza sauce.

Fresh tomatoes may be substituted for large cans. You will still need
to include the tomato paste. Peel, core, and chop enough tomatoes to
make approximately 12 cups. The rest of the recipe remains the same.

Sweet & Sour Sauce---sonja
(I bag this without the cornstarch and water and WITH a cup of
chopped chicken breast - you could do it over whatver you want)

1 C Brown Sugar
2 C Water (I add when I thaw and cook)
1/2 C ketchup
1/2 C pineapple juice
2 t soy sauce
1/4 C vinegar
3 T cornstarch (add when thaw and cook)

I mix everything in a gallon freezer bag (including 1 C chicken
breast, cubed).  When thawed I pour into a saucepan with water and
cornstarch.  Heat til thickens (stir frequently to avoid scorching)
and pour over rice.

Simple Spaghetti ---sonja
------------------------------------------------------------ 2 1/2 Cup
Ground Beef, cooked 16 Ounce Tomato Sauce 3 Cup Tomato Juice 4 Ounce
Mushrooms, sliced canned mushrooms 2 Tablespoon Dried minced onion 1
Teaspoon Salt 1/2 Teaspoon Garlic Powder 1 Teaspoon Italian Seasoning
8 Ounce *Spaghetti Noodles, dry Instructions
------------------------------------------------------------ Assembly:
In a large bowl, mix together the ground beef, tomato sauce, tomato
juice, mushrooms, minced onion, salt, garlic powder and Italian
seasoning. Stir until evenly combined. Freezing: Put sauce mixture in
a one-gallon freezer bag or rigid container. Seal, label and freeze.
Serving: Thaw sauce mixture. Put the thawed sauce mixture in a slow
cooker. Cover and cook on low for 6 hours or on high for 3 hours. Take
the dry spaghetti and break it into thirds. Turn the slow cooker on
high, if it isn't already. Add the broken spaghetti pieces and stir to
combine. Cook on high for 45 minutes to 1 hour, until spaghetti is
cooked to your preferred tenderness. Tammy's Comments: My family loved
this recipe! I used sliced mushrooms because they're so easy to pick
out for my kids... they never even knew this recipe had mushrooms in
it! One recipe will fit in a 3 quart slow cooker. If you mix up
multiple batches at once, one recipe of the sauce equals 6-1/2 C.
Containers.

Tomato Sauce - Crock Pot--sonja


2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
1 (18
oz.) can tomato paste
1/4 c. extra virginia olive oil
1 large. onion,
chopped

2 cloves garlic, sliced
2 tsp..fresh basil
2
tsp. seasoned salt
1-2 lg. carrots, shredded
Heat oil in crock pot then add onion and carrot and garlic. Saute on
high until transparent. Add tomatoes and seasonings (basil and seasoned
salt) and add 1 can of water (or dry red wine) from the 18 ounce can
that had the paste in it. Cook on low all day.

Can be used for spaghetti sauce, pizza sauce or anything that you would
use
tomato sauce for. If you desire a smooth sauce, puree.

To freeze-Place sauce in ice cube trays and freeze. When set, place
desired
cubes in plastic freezer bags or whatever freezing method you prefer