SAUCES

Alfredo Sauce...almost. makes 2 ½ cups.
½ c water + 1/3 c dry milk = ½ c evaporated milk, 3/4 c Parmesan cheese, 1/8 tsp white or black pepper,
pinch of nutmeg, ½ c dry milk + 2 c water (2 c skim milk.)
Place 2 cups of milk in a canning jar and cook until hot (20 min). Place the ½ c evaporated milk, pepper, Parmesan, and nutmeg in another canning jar and shake to mix. Slowly add a little of the evaporated milk mixture to the hot milk and shake. Repeat until it’s all mixed together. Return the jar to oven for 15 to 20 min. to thicken. (You may have to add 1 Tb cornstarch and 1 Tb of water if it doesn’t thicken.)

Cream of Mushroom Soup (without the mushrooms) makes 4 cups.
½ c dry milk + 2 c water, 1 c white flour, 3 Tb shortening, 3/4 tsp seasoning salt, 1/8 tsp pepper, ¼ tsp onion powder, ½ tsp thyme, ¼ tsp garlic powder, 2 tsp chicken soup base + 1 ½ c water.
Melt the shortening in a canning jar, add the milk and heat. Heat flour and seasonings in a second jar. Combine the two and shake well. Put soup base in a jar and place both jars in the solar oven. After 10 min. take the milk jar out and shake it well. Return to the oven for another 10 minutes. Repeat until thickened. Remove both jars from the oven and slowly begin to add the hot broth to the thickened milk mixture, stirring or shaking until you have the consistency that you desire...either condensed or as soup.

Marinara Sauce makes 4 cups.
2 c tomato paste + 4 c water (4 c tomato sauce) 1 tsp garlic powder, 1-2 Tb dried onion, 1 ½ tsp dried basil,
½ tsp oregano, ¼ tsp salt, ¼ tsp crushed red pepper,1 tsp sugar. Or use 2 - 3 tsp Italian seasoning in place of other spices. Mix all ingredients in 1 or 2 canning jars and let it simmer.