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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Pasta sauces

Sheryl McGlochlin - Wednesday, November 23, 2011
Alfredo
1 stick butter
1 quart cream, plus an additional ½ cup
1-2 cups grated parmesan cheese
grated nutmeg or pepper to taste

Melt butter in skillet, add cream. Bring to a simmer and let simmer for 10-15 minutes, stirring occasionally. Add parmesan cheese and nutmeg, toss with pasta. Let set for several minutes and serve. Makes enough sauce for 2 lb pasta.

Cilantro Sauce
leaves from one bunch of fresh cilantro
½ cup olive oil
2 Tbl pine nuts
2 cloves garlic
salt and pepper to taste
2/3 cup grated parmesan or romano cheese

Place all ingredients, except cheese, into a food processor and work until smooth. Fold in grated cheese.

Tomato Basil Sauce

1 Tbl olive oil
1 small onion, chopped
13 oz canned chopped tomatoes, drained but juice reserved
1 Tbl chopped fresh basil
salt and pepper to taste

Heat oil in a saucepan, add the onion, and cook gently, stirring occasionally, for 3-5 minutes. Stir in the tomatoes and half of their juice, bring to a boil, and simmer for 3 minutes. Stir in basil and season to taste.

Mushroom Butter Sauce
3 Tbl butter
1 ½ cup sliced mushrooms
1/4 cup flour
1 cup cream
1 Tbl tomato paste
salt and pepper

Melt butter in saucepan, add the mushrooms, and cook gently, stirring occasionally, for 2 minutes. Add the flour and 1/3 cup water, stirring, for cook for aprox, 1 minute, until thickened.

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