Pie Crust

Pie Crust (Mom)

1 1/2 cups shortening
1 1/2 tsp salt
2 tbs milk
1/2 cup boiling water
4 cups flour

beat shortening, salt, milk, and water until light (like whipped cream)
mix flour in with a spoon, don't overwork

to bake: bake at 400 for 12 minutes

Marinara Sauce

Marinara Sauce (Ryan Murphy)

1 can Crushed Tomatoes (pref tuttorosso, contadina, or red pack)
1 can Tomato Paste (small can, brand irrelevant)
1 can peeled whole plum tomatoes *if you don't have any sort of blender/collinder/food processor, jsut get 2 cans of crushed* (same brands as crushed)
1 clove of garlic
1 package of basil (fresh if possible, if not, get small jar of basil)
1 small onion (red)

In a saucepan large enough to hold a plethora of sauce, coat the entire bottom of the pan surface with olive oil
Press the head of garlic into it
Chop the basil as fine as possible(or half of a small jar of basil if you're not using fresh)
Chop the red onion finely and add that in.
3 oz of white wine (optional) or use water
Sautee this mixture together and lower the heat, stirring frequently.

Take the can of whole tomatoes and put them in a food processor. Manually blend for a short time until there aren't any large pieces. You still want some chunks.
Add the crushed tomatoes, paste, and whole tomatoes and stir until it's mixed up evently
Add 2 tsp of sguar, and a little less than a tsp of salt with stirring.

Basic Roux

Basic Roux(Lion House)

Mix 2 cups flour and 1 cup butter or melted butter together until well blended.
Refrigerate until ready to use. Add milk, a little at a time until you get the desired consistency
Boil gradually and stir constantly