Uncle Mike's Spaghetti Sauce

2 Medium Onions, diced
8 oz mushrooms chopped
8 cloves garlic, minced
2 lbs hamburger
2 tsp oil
2 8 oz cans tomato sauce
1 can tomato puree
1 1/2 tsp salt
1/2 tsp pepper
8 cups water
2 cans stewed tomatoes
1/4 tsp allspice
1/4 tsp italian seasoning
1/4 tsp dried basil
1 tsp parsley flakes
2 TBS butter

in saucepot brown hamburger until well done. In a separate frying pan place oil, onions, mushrooms, and garlic. Saute for 4 minutes. Combine and cook for 5 minutes.

Combine with tomato sauce, puree, and pater. Add all of the seasonings and butter. Bring to a boil .

Reduce heat to low and cook for 3-4 hours.

Green Enchilada Sauce

I'm loving this new enchilada sauce recipe from Amy. I need it here on my blog though so it's with everything else. I've used it with my new squash enchiladas, Sister's Cafe's Honey Lime Enchiladas, and now with chile verde pork.

2 Tbl oil

1/2 onion, chopped

1 lrg garlic clove, chopped

3 Tbl flour

1/4 tsp cumin

1/4 tsp black pepper

1 1/2 c. chicken broth (I use the concentrated veg. broth. Thanks again Heather!)

1 c. anaheim or poblano chilies, roasted & peeled OR 1c. canned chopped green chilies (I usually use the canned)

1/4 tsp oregano

1/2 tsp salt (I just use more veg broth, to taste, to add a little more flavor along with the salt - this stuff has been the best substitute for boullion (holy MSG!)

2 tsp chopped jalapenos (optional)

Heat oil in saucepan over medium heat. Add the onion and garlic, cover and cook for about 5 minutes to soften the onions, but not browning them. Stir in the flour and cook for 2 minutes while stirring (it will clump up with the onions, but it's okay). Gradually pour in broth, whisking constantly to prevent lumps. Add all the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. It should be thick enough to coat a spoon - if it's too thick, add a little water. You can store this in the fridge for a week or so. It congeals when cold, but will return to liquid when reheated.

Ranch Dressing

I much prefer the freshly mixed ranch dressing to the bottled stuff, but we can never eat an entire package of Hidden Valley before it goes bad. This recipe makes half of what the packet does.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• dash of salt
• dash of ground black pepper

Combine all ingredients. Chill a few hours to let flavors blend. Substitute buttermilk for sour cream for a thinner dressing.

Recipe adapted from allrecipes.com

Marie's Butter Sauce

1 C. butter (2 cubes)
1 C. evaporated milk
2 C. sugar
2 T light corn syrup
2 t. vanilla

Mix and bring slowly to a boil. Boil 4 minutes.

Serve over chocolate cake and vanilla ice cream. This recipe make a lot--probably enough for 2 cakes.