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June 2000 Issue
Sauces for the Future
by Ronda L. Halpin
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One of the fastest ways to get dinner on the table in minutes is to have some leftover sauces on hand in the refrigerator or freezer. With a tasty sauce ready to use, all you need to do is boil some pasta and add any meats or veggies you like and dinner is done! So, with that in mind, this month we're focusing on how to make sure you can have one or two of your favorite sauces on hand.

The key to making sauces -- at least to me -- is making sure that you've made too much. That is, you need to plan for leftovers. When making sauces, the difference between making 2 cups and making 2 quarts is very little and the time saving later is amazing. I use the same ideology when making stocks, soups or stews. It seems rare that they wouldn't be appreciated later in the week, month or year!

Of course, not all sauces store well. This is especially true when it comes to freezing. In general, sauces with large amounts of cream or cheese should be used quickly and shouldn't be frozen. On the other hand, tomato-based sauces freeze well and tend to be highly versatile. For instance, what started out as a great spaghetti sauce can become the base for a great pizza or an accompaniment to stuffed cabbage rolls. It's all up to you and your imagination.

There are three favorite sauce recipes included in this article to start you out on your sauce-making adventures. Enjoy them and feel free to mix and match ingredients to suit your family's personal preferences. After all, the worst you can do is not make enough!

As always, I look forward to hearing from you about your favorite sauces and storage ideas. You can always post comments in the BBS using the forms provided in the articles or email me directly at .
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