SAUCES CHIPOLTE BBQ SAUCE This is pretty spicy so if you don't like hot, don't use Chipolte Sauce.  Use some other chile sauce. 1 C. ketchup 1/2 C. packed brown sugar 1/4 - 1/2 C. Chipolte Sauce 2 Tbs. vinegar 1 Tbs. lemon juice 1 tsp. liquid smoke 1.  Mix all ingredients in a storage container (old spaghetti jar works well).  Shake well. 2.  Brush sauce on last 5 or 10 minutes of grilling time. MARINARA SAUCE 1 large onion, chopped 1 carrot, chopped 6 ripe Roma tomatoes 2 tsp. dried basil 1 tsp. salt 1 tsp. pepper 1 tsp. sugar 2 C. chicken broth (if using canned or seasoned, omit salt) 2 oz. cream cheese Parmesan cheese 1.  Place all ingredients into 1 qt. saucepan except cream cheese and Parmesan cheese.      Bring to a boil and simmer for 15 minutes. 2.  Pour all into a blender and process until smooth.  (If a creamier sauce is desired,      add 2 oz. cream cheese to the hot mixture in blender and process until smooth.) 3.  Pour over pasta.  If making lasagna, use entire batch.  Top with parmesan cheese. OLIVE STUDDED MARINARA SAUCE 1/4 C. olive oil 1 C. chopped onion 3 cans mushroom stems and pieces 1 1/2 tsp. minced garlic 3 cups fresh tomatoes, crushed 16 oz. can diced canned tomatoes 6 oz. can tomato paste 1 C. black olives, drained and sliced 2 tsp. capers 1 tsp. ground oregano 1 tsp. basil 1 tsp. thyme 1/4 tsp. black pepper 1 4 tsp. crushed red pepper 1/2 tsp. fennel seeds 1/2 tsp. salt 1/2 tsp. MSG (sub salt if sensitive to MSG) 1.  Heat olive oil in large saucepan over medium heat.  Add onions.  Cook about 5 minutes until onions     are transluscent.  Ad garlic and cook 5 minutes more. 2.  Add remaining ingredients.  Simmer 1 hour.  Use in Vegetable Lasagna or as a topping for other      Italian dishes. TEQUILA CHILE MARINADE 2 jalapeno chilies, finely chopped 1 C. chopped fresh cilantro 1 tbs. grated lime peel 1 tbs. minced garlic 1 tbs. ground chipotle chile pepper or chili powder 1 tbs. chopped fresh oregano or 1 tsp. dried 2 1/2 tsp. salt 1 1/2 tsp. ground cumin 1 tsp. ground pepper 1/2 tsp. ground allspice 1/4 C. fresh lime juice 1/4 C. olive oil (optional) 3 Tbs. Tequila or water Mix all ingredients together in blender.  Marinate pork overnight, boneless chicken breasts for 4 hours.  Grill.