Sauce Recipes -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Alfredo Sauce (04-19-93) (23:37) Ibm 1 Cup Butter Softened 1 Cup Grated Parmesan Cheese 1 Cup Heavy Cream Using A Food Processor Or Mixer, Beat Butter Until Very Light And Fluffy. Beat In Parmesan Cheese, Then Gradually Beat Cream Into Mixture Until Completely Absorbed. Store In Refrigerator Or Freezer In 1/2 Cup Portions. Let Sauce Come To Room Temperature Before Combining It With Pasta Or Other Foods. Makes 2 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= All Purpose Barbecue Sauce (05-01-93) (19:48) Servings: 4 1/4 C Salad Oil 2 T Soy Sauce 1/4 C Bourbon, Sherry, Or Wine 1 T Garlic Powder 1 X Freshly Ground Pepper Combine All Ingredients And Pour Over Meat. Marinate In Refrigerator. Also Use To Baste Meat As You Cook It. Good On Red Meat, Fish Or Chicken. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= All Purpose Marinade (05-02-93) (21:06) Servings: 6 3 C Dry White Wine 1/2 T Cayenne Pepper 1 T Onion Powder 1/2 C Soy Sauce 1/2 T Garlic Powder Mix All Ingredients Together. Marinate The Meat (Beef, Pork, Chicken, Or Game) For 3 To 6 Hours, Then Use The Marinade As A Basting Sauce As The Meat Cooks On The Grill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Anchovy Butter Sauce Beat 1 Can (2 Ounces) Anchovy Fillets, Drained, 1. 2 Cup Butter, Softened, And 1/8 Teaspoon Pepper Until Smooth. Serve At Room Temperature. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Andouille In Comforting Barbecue Sauce (05-02-93) (20:53) Servings: 25 4 C Onions, Finely Chopped 1 C Celery, Finely Chopped 1 C Bell Pepper, Finely Chopped 1 C Parsley, Finely Chopped 1 C Peanut Oil 1 T Garlic, Finely Chopped 3 C Steak Sauce 1/2 C Louisiana Hot Sauce Or 3 C Ketchup 2 T Cayenne Pepper 3 T Salt, To Taste 1 C Southern Comfort Liquor 1 Lb Andouille Sausage Saute Onions, Celery, Bell Pepper, And Parsley In Peanut Oil Until The Onions Are Clear Or Tender. Add Garlic And Cook A Little Longer. Add Steak Sauce, Hot Sauce, And Ketchup. Add Salt To Taste. Add Southern Comfort. Bring To A Boil. Lower Heat And Cook For 2 To 3 Hours. Makes About 3/4 Gallon. This Will Keep In The Refrigerator For Weeks. Slice 1 Lb. Andouille Or Smoked Sausage 1/4 Inch Thick And Combine With 1 Cup Sauce. Heat Well On Stove Or In A Chafing Dish. Serve With Small Pieces Of French Bread Or Use Toothpicks To Spear Andouille. You Will Need Plenty Of Napkins, Also, Too. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Anytime Broccoli Cheese Sauce (08-26-92) (8:41) 1 (10 3/4 Ounce) Can Broccoli Cheese Soup 1/3 Cup Milk In 1 Quart Saucepan, Combine Soup And Milk. Heat Over Medium Heat Until Hot And Bubbling, Stirring Often. Serve Over Cooked Vegetables. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Apple Soy Marinade (11-06-92) (2:43) Ibm 1/4 Cup Frozen Apple Juice Concentrate, Thawed 1/4 Cup White Wine Vinegar 2 Tablespoons Olive Oil 2 Tablespoons Soy Sauce 1 Teaspoon Crushed Savory Combine Ingredients And Serve Over Meat -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Artichoke-Almond Pasta Sauce (11-04-92) (10:32) Ibm Thaw And Drain Two 9 Ounce Packages Artichoke Hearts; Combine In Attractive 1 Quart Jar With One Cup Each Toasted Whole Blanched Almonds And Halved, Pitted Black Olives, 2 Sliced Garlic Cloves, Dried Rosemary Leaves, Juice Of Half A Lemon, And Salt And Coarsely Ground Black Pepper To Taste. Pour In Olive Oil To Cover; Cover Tightly And Refrigerate At Least One Day And Up To A Week. Makes 1 Quart. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 1/2 Cup Catsup 2 Tablespoons Brown Sugar 2 Tablespoons Worcestershire Sauce Dash Red Pepper Sauce 1 Clove Garlic, Minced 1/4 Teaspoon Dry Mustard 1/4 Teaspoon Salt Combine Ingredients In Saucepan; Heat Over Low Heat 5 Minutes, Stirring Occasionally. Delicious On Hamburgers, Chicken, Lamb And Steaks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 1 (04-30-92) (2:50) In Small Saucepan Heat Oil. Add Onion And Garlic; Saute Until Translucent. Reduce Heat And Add Remaining Ingredients Except Pineapple Chunks. Bring Sauce To A Boil. Reduce Heat And Simmer, Stirring Occasionally, 5 Minutes. Add Pineapple To Sauce And Cook 3 To 5 Minutes More. Makes 3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 2 (04-01-93) (1:26) Ibm 1/2 Cup Chopped Onion 1 Clove Garlic, Minced 1 Tablespoon Vegetable Oil 1 Can (14 Ounces) Tomato Sauce 1/2 Cup Ketchup 1/3 Cup Honey 1 Tablespoon Cider Vinegar 1/2 Teaspoon Chili Powder 1/4 Teaspoon Pepper 2 Thin Slices Lemon In 1 1/2 Quart Casserole Combine Onion, Garlic And Vegetable Oil. Microwave At High For 4 Minutes, Or Until Onion Is Tender, Stirring After Half The Time. Stir In Remaining Ingredients. Cover With Wax Paper. Microwave At High For 10 To 15 Minutes, Stirring Every 5 Minutes. Makes 2 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 3 (05-01-93) (19:49) Servings: 4 3/4 C Chopped Onion 3/4 C Tomato Catsup 1/3 C Lemon Juice 3 T Worcestershire Sauce 2 T Salt 1/2 C Salad Oil 3/4 C Water 3 T Sugar 2 T Prepared Mustard 1/2 T Pepper Cook Onion Until Soft In Oil. Add Remaining Ingredients. Simmer 15 Minutes. Good For Steak, Chicken Or Other Barbecue Favorites. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 4 (05-02-93) (21:05) Servings: 1 3 C Onions, Chopped 1/4 C Honey 1 T Garlic, Chopped 2 T Lemon Juice 1 C Sweet Pepper, Chopped 1 T Salt 1/2 C Parsley, Dried 3 T Lea & Perrins 1 C Dry White Wine 1/2 T Mint, Dried 3 T Vinegar 1 T Liquid Smoke 2 C Ketchup 1/2 T Louisiana Hot Sauce Place All Ingredients In A Pot That Is Big Enough To Hold Them. Bring To A Boil. Cook, Covered, On Low Heat For Several Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 5 (05-02-93) (21:05) Servings: 1 2 C Onion, Chopped 1/2 C Wine Vinegar 1/2 C Bell Pepper, Chopped 4 T Salt 1/2 C Olive Oil 1/4 C Louisiana Hot Sauce 2 T Garlic, Chopped 1 1/2 C Dry Red Wine 2 C Ketchup 1/2 T Celery Seed 2 T Parsley, Dried 1 C Steak Sauce 2 T Lemon Juice Saute Onions And Bell Pepper In Olive Oil. Add Garlic, Wine And The Rest Of The Ingredients. Bring To A Boil. Cover, Then Cook Over A Low Fire For At Least 2 Hours. Use On Finished Barbecue, Not As A Basting Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 6 (05-11-93) (6:35) Servings: 5 -------------------------------Seasoning Mix------------------------------- 1 1/2 T Black Pepper 1 T Salt 1 T Onion Powder 1 T Garlic Powder 1/2 T White Pepper 1/2 T Ground Cayenne Pepper ------------------------------Main Ingredients------------------------------ 1/2 Lb Bacon, Minced 1 1/2 C Chopped Onions 2 C Pork, Beef Or Chicken Stock 1 1/2 C Bottled Chili Sauce 1 C Honey 3/4 C Dry Roasted Pecans, Chopped 5 T Orange Juice (1/2 Orange) 1 X Rind & Pulp From 1/2 Orange 2 T Lemon Juice (1/4 Lemon) 1 X Rind & Pulp From 1/4 Lemon 2 T Minced Garlic 1 T Tabasco Sauce 4 T Unsalted Butter Combine The Seasoning Mix Ingredients In A Small Bowl And Set Aside. In A 2-Quart Saucepan Fry The Bacon Over High Heat Until Crisp. Stir In The Onions, Cover Pan, And Continue Cooking Until Onions Are Dark Brown, But Not Burned, About 8 To 10 Minutes, Stirring Occasionally. Stir In The Seasoning Mix And Cook About 1 Minute. Add The Stock, Chili Sauce, Honey, Pecans, Orange Juice, Lemon Juice, Orange And Lemon Rinds And Pulp, Garlic, And Tobasco, Stirring Well. Reduce Heat To Low; Continue Cooking About 10 Minutes, Stirring Frequently. Remove Orange And Lemon Rinds. Continue Cooking And Stirring About 15 Minutes More To Let The Flavors Marry. Add The Butter And Stir Until Melted. Remove From Heat. Let Cool About 30 Minutes, Then Pour Into A Food Processor Or Blender And Process Until Pecans And Bacon Are Finely Chopped, About 10 To 15 Seconds. This Sauce May Be Used To Barbecue Chicken, Pork Or Ribs. Makes About 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 7 (02/02/94) (20:35) 2 - Tbsp Salad Oil 2 - Cups Diced Onions 3 - Tbsp Minced Garlic 2 - Tbsp Chili Powder 1 - Cup Ketchup 1 - Cup Strong Brewed Coffee 1/2 - Cup Worcestershire Sauce 1/2 - Cup Cider Vinegar 1/2 - Cup Firmly Packed Brown Sugar 1 - 4 Oz Can Green Chilies, Drained And Chopped 2 - Tsp Salt -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 8 (03/14/94) (19:53) 1 Cup Catsup 1 Cup Water 1/2 Cup Cider Vinegar 1/3 Cup Worcestershire Sauce 1/4 Cup Prepared Mustard 1/4 Cup Butter 1/2 Cup Brown Sugar 1 Tsp. Hot Sauce 1/8 Tsp. Salt Combine All Ingredients In A Saucepan, Stirring Well. Bring To A Boil; Cover, Reduce Heat, And Simmer 1 Hour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 9 (06/14/94) (1:08) 1/2 Cup Vinegar 1/4 Cup Ketchup 1/3 Cup Brown Sugar ( Add To Taste) 1 Tbsp. Dried Onion, Or 1/2 Finely Diced Onion 1/2 Tsp. Garlic Powder 1/4 Tsp. Ginger 1 Tbsp. Soya Sauce 2 Tsp. Smoke Flavoring (Optional) 4 Or 5 Dashes Hot Sauce ( Optional) Excellent On Cut Up Chicken, Beef Or Pork. Cover Baking Tin With Tin Foil. Pour About 1/4 Cup Bbq Sauce On Bottom Of Tin, Place Meat On Top Of Sauce. Brush Pieces With Remaining Sauce, Cook At 350f For About 45- 1 Hour, Basting Often, Until Tender. You Can Marinate The Meat In The Sauce For 2 Or 3 Hours Before Cooking As Well. For Outdoor Cooking, Place Meat On Grill, Cook For 1/2 The Regular Cooking Time, Then Begin To Start Basting. If You Baste Too Soon, The Meat Will Burn On The Outside And Not Cook On The Inside. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 10 (01/23/94) (23:49) 1/2 C Honey 1/2 C Vinegar 2 C Tomato Sauce 6 Large Cloves Garlic, Minced 1 T Louisana Hot Sauce 1 Tsp Cayenne 1/2 C Minced Onion 1 Tsp Horseradish Combine All Ingredients In A Saucepan And Bring To Slow Boil. Simmer 20 Minutes On Low. Makes 3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Sauce 11 (01/23/94) (23:51) 1 1/2 C Tomato Sauce 1/2 C Sugar 1/4 C Vinegar 1/4 C Butter 1 Tsp Cayenne 1/2 Tsp Cumin 1/2 C Minced Onion 3 Lg Cloves Garlic, Minced 2 T Worchestershire Sauce Combine All Ingredients In A Saucepan And Simmer 20 Minutes. Makes 3 Cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Barbecue Seasoning Mix (05-28-92) (22:08) 1/2 Cup Garlic Powder 2 Tablespoons Onion Powder 4 Teaspoons Paprika 2 Teaspoons Dry Mustard 2 Teaspoons Dried Thyme, Crumbled 1 Teaspoon Black Pepper Place All The Ingredients In A 1 Pint Jar, Cover Tightly, And Shake Well To Mix. Sprinkle About 1/4 Teaspoon On Each Side Of Steaks, Chops, Chicken, Or Fish Before Grilling, Broiling, Or Roasting. Store The Mix In A Cool, Dark, Dry Place For Up To 6 Months. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Marinara Sauce (01/23/94) (23:46) 2 T Olive Oil 1 Med Onion, Chopped 2 Cloves Garlic, Finely Chopped 1 Can (28 Ounces) Crushed Tomatoes 1/2 Cup Fresh Basil Leaves, Chopped 1 T Sugar 1 T Leaf Oregano, Crumbled 1/4 T Salt Heat Oil In Medium-Size Skillet Over Medium Heat. Add Onion And Garlic; Cook Until Tender, About 6 Minutes. Add Tomatoes, Basil, Sugar, Oregano And Salt. Cover And Cook Over Medium Heat 20 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic Mayonnaise (05-01-93) (19:09) 1 Large Egg Yolk, Room Temperature 1 T. Dijon 1/4 T. Salt Dash Hot Red Pepper Sauce 1 C. Oil 1 T. Fresh Lemon Juice Blend First Four Ingredients. Beat Oil In By Drops Until Mixture Starts To Thicken. Then Gradually Increase Amount. Blend In Lemon Juice Last. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basic White Sauce (01/23/94) (23:58) Servings: 1 1 Tb Butter 1/4 Ts Salt 1 Sm Chopped Shallot (About 2 Tb) 1/8 Ts White Pepper 2 Tb Flour 1/8 Ts Fresh Ground Nutmeg 1 1/2 C Warm Milk In A Medium Sauce Pan Melt The Butter Over Moderate Heat. Add The Shallot And Saute, Stirring, For 3 Minutes. Lower The Heat, Add The Flour, And Cook Stirring, 3 Minutes More Or Until The Roux Is Golden And Bubbling. Pour In The Milk And Bring It To A Simmer, Stirring Constantly, For 5 Minutes Or Until Thickened And Smooth. Add The Salt, Pepper And Nutmeg. The Recipe Makes A Scant 2 Cup, But Easily Doubles If You Need More. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Basting Sauce For Roast (05-01-93) (19:44) Servings: 12 12 Lb Chuck Or Arm Roast 2 T Dry Mustard 1/2 T Garlic Salt 2 T Onion Salt 2 T Celery Salt 2 T Salt 1 T Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen Bouquet Place Unseasoned Roast In Roaster With 1 Inch Water. Cover And Cook 3-4 Hours Depending On Size Of Roast. Add Sauce And Baste. Continue To Cook Covered Until Tender. Thicken Liquid With Flour. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bechamel Sauce (12-12-92) (23:27) 3 Tablespoons Butter 3 Tablespoons Flour 1 Cup Milk Salt And Pepper To Taste Melt Butter In Micropower High For 1 Minute. Blend In Flour Very Well And Return To Micropower High Until Bubbly, About 30 To 60 Seconds. Add Milk, Salt And Pepper To Taste And Stir. Cook On Micropower High Until It Bubbles And Thickens, About 2 To 3 Minutes. Stir A Few Times. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beer Marinade For Beef (05-02-93) (21:04) Servings: 8 2 Cn Beer (12 Oz Or 10 Oz Cans) 2 T Salt 1/2 C Olive Oil 1 T Ground Cayenne Pepper 1 T Wine Vinegar 1 T Prepared Horseradish 1 T Onion Powder 2 T Lemon Juice 1 T Garlic Powder Mix All Ingredients Together And Use As A Marinade. Then Use As A Basting Sauce For The Meat While It Cooks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beer Sauce For Baked Fish (10/23/94) (16:09) Ingredients: 1 Cup Medium White Sauce 1 Tsp Mustard 1 Cup Grated Cheddar Cheese 1 Cup Beer 2 Tsp Worcestershire Sauce T Tbs Capers 1 Tsp Paprika Directions: Combine White Sauce, Cheese, Worcestershire Sauce, Paprika And Mustard. Stir Over Low Heat Until Cheese Melts. Add Beer Slowly While Stirring; Add Capers. Serve Hot With Baked Fish Fillets -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Berbere Sauce (03/04/94) (22:21) Yield: 1 Cups 2 Ts Cumin Seeds 4 Ea Whole Cloves 1/2 Ts Cardamom Seeds 1/2 Ts Whole Black Peppercorns 1/4 Ts Whole Allspice 1 Ts Whole Fenugreek Seeds 1/2 C Dried Onion Flakes 3 Oz Red New Mexican Chiles; -Stemmed And Seeded 3 Sm Dried Long Hot Red Chiles; -Seeded 1/2 Ts Ground Ginger 1/2 Ts Freshly Ground Nutmeg 1/4 Ts Ground Tumeric 1 Ts Garlic Powder 2 Ts Salt 1/2 C Salad Or Peanut Oil 1/2 C Dry Red Wine Cayenne To Taste <1t> Mix Together The Cumin, Cloves, Cardamom, Black Peppercorns, Allspice, And Fenugreek Seeds. Place In A Small Frying Pan Over Medium Heat. Stir Constantly Until They Release Their Fragrance, About 1-2 Mins. Do Not Burn Or Discolor The Spices. Cool Completely. Combine The Toasted Spices And All The Other Ingredients, Except The Oil And Wine, In A Spice Grinder Or Electric Coffee Grinder And Grind In Fine Batches. This May Take A Few Minutes. Keep Your Face Away From The Machine, As It Will Release A Very Spicy Aroma That May Irritate Your Eyes Or Throat. Place Spice Blend In A Bowl And Add The Oil And Wine. Add Cayenne Pepper To Taste. Stir Until Thick And Store In Closed Plastic Container In The Frig. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bernaise Sauce 1/4 Cup Vinegar 1/4 Cup White Wine 1 Teaspoon Dry Tarragon 1 Tablespoon Minced Scallion 1/2 Cup Melted Butter 3 Yolks Egg 1/2 Teaspoon Salt 1/4 Teaspoon Pepper Serve With Beef Or Fish, Yield 1 1/2 (6 Tbs Per Serving). Combine Vinegar, Wine, Pepper, Scallions And Tarragon In Saucepan. Cook Over Low Heat Until Reduced To Half, About 8 Minutes. Strain Mixture Into Top Of Double Boiler. With Wire Whisk Or Rotary Beater, Beat In Beaten Egg Yolks And Salt. Cook Over Hot Water Until Thickened. Beat In Butter 1 Tablespoon At A Time. Stir Over Heat Until Creamy, About 1 Minute. Serve Hot Over Beef Or Fish Fillets. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bernaise Sauce 1 (08-22-93) (23:56) Servings: 6 2 T White Wine Vinegar 1/4 C Dry White Whine Or Vermouth 2 T Tarragon Leaves Chopped 2 Ea Shallots, Minced 3 Ea Egg Yolks 1/3 C Butter 1 X Salt And Pepper To Taste Combine Vinegar, Wine, Shallots And Tarragon In 2-Cup Glass Measure. Microwave, Uncovered, At High For 1 To 2 Minutes Or Until Boiling. Set Aside To Cool To Lukewarm. Strain Mixture Into Small Bowl; Whisk In Egg Yolks. In 2-Cup Glass Measure Or Similar Microwaveable Bowl, Melt Butter At Medium 40 To 60 Seconds. Do Not Boil. Whisk Egg Yolk Mixture Into Butter. Microwave, Uncovered, At Medium 30 To 90 Seconds. Whisk Every 15 Seconds. Cook Only Until Mixture Starts To Thicken. Season To Taste With Salt And Pepper. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Bean Salsa (03/03/94) (1:47) 1 16 Oz Can Black Beans, Rinsed And Drained 2 Tomatoes, Chopped 4 Green Onions, Chopped 1 Garlic Clove, Crushed 3 Tbs Cilantro, Chopped 2 1/2 Tbs Vegetable Oil 2 Tbs Fresh Lime Juice 1/2 Tsp Ground Cumin Salt And Freshly Ground Black Pepper, To Taste Combine Beans, Tomatoes, Green Onion, Garlic, Cilantro, Oil, Lime Juice, Cumin, Salt And Pepper. Cover And Refrigerate 8 Hours. Drain And Serve With Tortilla Chips. Makes 3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Black Jack Bbq Sauce (12-05-93) (14:20) Servings: 2 1 C Strong Black Coffee 1 C Worcestershire Sauce 1 C Catsup 1/2 C Cider Vinegar 1/2 C Brown Sugar 3 T Chili Powder 2 T Salt 2 C Chopped Onions 1/4 C Minced Hot Chili Peppers 6 X Cloves Garlic, Minced Combine All Ingredients In A Saucepan And Simmer 25 Mins. Strain Or Puree In A Blender Or Food Processor. Refrigerate Between Uses. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blender Hollandaise 3 Egg Yolks 2 Tablespoons Lemon Juice Dash Cayenne 1/2 Cup Butter Or Margarine Place Egg Yolks, Lemon Juice, And Cayenne In Blender Container. Cover; Quickly Turn Blender On And Off. Heat Butter Until Melted And Almost Boiling. Turn Blender On High Speed; Slowly Pour In Butter, Blending Until Thick And Fluffy, About 30 Seconds. Heat Over Warm, Not Hot, Water Until Ready To Serve. Makes 1 Cup Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blender Hollandaise Sauce For Trout (12-02-93) (0:10) Servings: 1 1/2 C Butter Salt To Taste 3 Egg Yolks Pinch Of Cayenne Juice Of 1/2 Lemon Melt The Butter And Keep It Hot, But Do Not Brown. Put The Yolks, Lemon Juice, Salt And Cayenne In The Container Of En Electric Blender. Blend On Low Speed, Gradually Adding The Hot Butter Until The Sauce Is Thickened And Smooth. About 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Blue Cheese Sauce Mix 1/2 Cup Soft Butter, 2 Tablespoons Crumbled Blue Cheese, 2 Teaspoons Prepared Mustard And 1/8 Teaspoon Garlic Powder. Serve At Room Temperature. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Broiled Bluefish Sauce (10/24/94) (20:15) Ingredients: 1/2 Cup Honey 1/2 Cup Mustard, Prepared 1/2 Cup Vinegar, Cider 1/4 Cup Worcestershire Sauce 1 Tbs Parsley Flakes 2 Tsp Pepper Sauce, Hot, Liquid 1 Tsp Salt 1 Tsp Cornstarch Or Arrowroot Directions: Blend Honey And Mustard In Saucepan Over Low Heat. Stir In Vinegar, Worcestershire Sauce, Parsley Flakes, Pepper Sauce And Salt. Add Cornstarch Or Arrowroot And Cook, Stirring, Over Medium Heat Until Mixture Boils And Thickens. Makes About 1-1/2 Cup Of Basting For Grilled Or Broiled Bluefish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Bordelaise Sauce 1/2 Cup Fresh Mushrooms, Chopped 1 Tablespoon Butter 3 Tablespoons Cornstarch 2 Cups Beef Stock 2 Teaspoons Dried Tarragon, Crushed 2 Tablespoons Lemon Juice 3 Tablespoons Red Wine Cook Mushrooms In Butter Until Tender. Mix Cornstarch And Cool Stock. Stir Into Mushrooms. Cook And Stir To Boiling. Add Remaining Ingredients And Dash Pepper; Simmer 5 To 10 Minutes. Makes 2 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Sauce 2 Tablespoon Butter 2 Tablespoon Flour 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1 Can Beef Stock In Skillet Melt Butter. Add Flour, Salt, Pepper And Beef Stock. Cook 15 Minutes Over Very Low Heat Or Double Boiler. Consume Can Substitute For Beef Stock. Serve With Beef Dishes. Makes Enough For 1 Beef Dish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Brown Sauce 1 1 1/2 Tablespoons Butter 1 1/2 Tablespoons All-Purpose Flour 2 Cups Brown Stock Or 1 10 1/2 Ounce Can Condensed Beef Broth Plus Water To Make 2 Cups Melt Butter; Blend In Flour. Cook And Stir Over Low Heat Until Browned. Stir In Stock. Bring To Boiling And Cook 3 To 5 Minutes. Reduce Heat And Simmer 30 Minutes. Stirring Occasionally. Makes 1 1/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Butter Ginger Sauce For Pasta (08-22-93) (23:57) Servings: 4 1/2 C Butter 3 T Grated Fresh Ginger 4 Ea Garlic Cloves Finely Chopped 1/2 T Hot Red Pepper Flakes 1 T Dried Basil 4 Ea Whole Gr Onions Finely Chop 1 Ea Fresh Black Pepper 1/4 C Fresh Grated Parmesan Melt Butter In A Medium Skillet. Add Everything Except Cheese And Cook Until Garlic Is Tender, About 4 Minutes. Combine Hot Pasta, Toss With Cheese And Serve. Makes 4 Servings. Pasta Suggestions: 3/4 Lb Capellini, Spaghettini Or Linguine. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cajun Barbecue Sauce (05/24/93) (1:56) 1-1/2 T. Black Pepper 1 T. Salt 1 T. Onion Powder 1 T. Garlic Powder 1/2 T. White Pepper 1/2 T. Ground Red Pepper 8 Oz. Minced Bacon 1-1/2 C. Chopped Onions 2 C. Beef Or Chicken Broth 1-1/2 C. Bottled Chili Sauce 1 C. Honey 3/4 C. Coarsely Chopped Roasted Pecans 5 T. Orange Juice (Reserve Orange Half If Fresh Squeezed) 2 T. Lemon Juice (Reserve Lemon Quarter If Fresh Squeezed) 2 T. Minced Garlic 1 T. Hot Pepper Sauce 1/4 C. Unsalted Butter Combine First 6 Ingredients. Fry Bacon Until Crisp. Add Onions And Cook 8 To 10 Minutes Until Onions Are Dark Brown. Stir In Blended Seasonings And Cook 1 Minute. Add Remaining Ingredients Except Butter. Simmer Uncovered 10 Minutes, Stirring Often. Remove Orange And Lemon Pieces And Simmer 15 Minutes For Flavors To Blend. Add Butter. Remove From Heat And Cool 30 Minutes. Process In Blender Until Pecans And Bacon Are Finely Chopped. Store In Refrigerator In Tightly Sealed Jars. Makes 5 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= California Catsup (11-03-93) (22:39) 6 Pounds Ripe Roma Type Tomatoes Cored And Chopped 1 Large Onion Chopped 2 T Chopped Garlic 1 1/2 Cup Cider Vinegar 1 Cup Sugar 1 T Ground Coriander 1/2 T Cayenne 1/2 T Ground Mace Or Nutmeg 1/4 T Ground Cinnamon 1 Dry Bay Leaf 1 1/4 T Salt Or To Taste In A Blender Or Processor Combine Tomatoes, Onion & Garlic, A Portion At A Time Until Smoothly Pureed. Pour Mixture Through A Fine Strainer Set Over A 5 To 6 Qt Pan, Stirring And Pressing To Push Mixture Through. Discard Any Residue In Strainer. To The Pan, Add Vinegar, Sugar, Coriander, Cayenne, Mace, Cinnamon And Bay Leaf. Boil Gently Uncovered And Stir Often Until Mixture Thickens And Reduces To About 4 Cups, 1 1/2 To 2 Hours, (Adjust Heating To Maintain Gentle Boil) Add Salt To Taste. Remove And Discard Bay Leaf. May Be Served Warm Or Stored By First Cooling, Then Covering. Can Be Chilled Up To One Month. Serves Various -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= California Marinade 2 Cloves Garlic, Crushed 1/4 Cup Olive Oil Or Salad Oil 1 Teaspoon Rosemary Leaves, Crushed 1/2 Teaspoon Dry Mustard 2 Teaspoons Soy Sauce 1/4 Cup Wine Vinegar 1/4 Cup Sherry Or Apple Juice Cook And Stir Garlic In Oil, Add Rosemary, Mustard And Soy Sauce. Remove From Heat And Stir In Vinegar And Wine. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caper Butter Sauce Place 1/2 Cup Softened Butter Or Margarine And 3 Tablespoons Capers With Liquid In Small Mixing Bowl. Beat Until Light And Fluffy. Serve With Fish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caper Butter Sauce 1 6 Tablespoon Butter 1/4 Cup Capers 2 Tablespoon Lemon Juice 1/2 Teaspoon Salt Serve With Fish, Chicken Or Vegetables. In Skillet, Melt Butter And Add Capers, Lemon Juice And Salt. Makes Enough For 1 Entree. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caper Mayonnaise Combine 1 Cup Mayonnaise, 1/4 Cup Drained Capers, Coarsely Chopped, 3 Tablespoons Chopped Onion, And 2 Tablespoons Chopped Toasted Almonds. Serve Warm Or Chilled Over Fish Or Cooked Vegetables. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caper Sauce (05-11-93) (6:03) Servings: 12 1 C Mayonnaise 1/4 C Capers * 1/4 C Dairy Sour Cream 1 T Dijon-Style Mustard 1 T Horseradish 1 T White Vinegar 1/2 T Sugar * Chopped Dill Pickle Can Be Substituted For Capers. -------------------------------------------------------------------------- Combine Mayonnaise, Capers, Sour Cream, Mustard, Horseradish, Vinegar And Sugar. Mix Well. Serve With Beef With Caper Sauce Or With Any Roast Beef. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Caribbean Marinade (11-06-92) (2:44) Ibm 1/4 Cup Lime Juice 1/4 Cup Orange Juice 2 Tablespoons Cider Vinegar 1 Clove Garlic, Crushed 1/2 Teaspoon Ground Allspice 1/2 Teaspoon Thyme 1/4 Teaspoon Cayenne Combine Ingredients And Serve Over Meat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Bacon Toppers Place 4 Slices Mozzarella Cheese On Lettuce Lined Tray. Top Each With Slices Cooked Bacon And 1 Mushroom Cap; Sprinkle With Chopped Green Onion. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Sauce 1/4 Cup Butter Or Margarine 1/4 Cup Commercial Baking Mix 1/4 Teaspoon Each Salt And Pepper 2 Cups Milk 1 Cup Shredded Cheddar Cheese (About 4 Ounces) Or 1/2 Cup Crumbled Blue Cheese Melt Butter Over Low Heat. Blend In Baking Mix, Salt And Pepper. Cook Over Low Heat, Stirring Until Smooth And Bubbly. Remove From Heat; Stir In Milk. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Stir In Cheese Until Melted. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Sauce 1 (11-19-92) (1:24) Msb In Bowl With Fork, Beat 2 Eggs And 1/4 Cup Grated Parmesan Cheese Until Foamy; Set Aside. In 2 Quart Saucepan Over Low Heat, Melt 1/4 Cup Butter Or Margarine; Stir In 1/4 Cup All-Purpose Flour, 1/4 Teaspoon Salt And 1/4 Teaspoon Ground Nutmeg Until Smooth; Gradually Stir In 2 Cups Milk And Cook, Stirring Constantly, Until Mixture Is Thickened And Smooth; Remove From Heat. Into Egg Mixture, Stir Small Amount Of Hot Sauce; Slowly Pour Mixture Back Into Sauce, Stirring Rapidly To Prevent Lumping. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Sauce 2 (02/10/94) (9:12) 2 T Butter Or Margarine 2 T Flour 1/2 T Dry Mustard 1/4 T Salt Dash Pepper Dash Cayenne 1 Cup Milk 1 Cup Grated Sharp Cheddar Cheese (1/4 Lb) In Small Saucepan, Slowly Heat Butter; Remove From Heat; Stir In Flour, Mustard, Salt, Pepper, Cayenne And Milk Until Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cheese Topping 1 Egg 1/4 Cup Milk 1/2 Teaspoon Each Salt, Dry Mustard And Worcestershire Sauce 2 Cups Shredded Natural Cheddar Cheese (About 8 Ounces) Beat Egg And Milk; Stir In Seasonings And Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Marinade (08-22-93) (23:58) Servings: 5 1 T Fine Sliced Fresh Ginger 2 Ea Cloves Garlic 1/4 C Lemon Juice 2 T Brown Sugar 1/4 C Olive Oil 1/4 C Soy Sauce 1 Ea Green Onion, Chopped Combine Marinade Ingredients. Place In Glass Bowl Or Dish That Will Hold Chicken In Single Layer. Add Chicken; Let Marinate A Minimum Of 4 Hours, Turning Occasionally. May Be Left In Refrigerator, Covered Overnight. Remove Chicken From Marinade. Grill Chicken On Barbecue, Basting With Marinade At Intervals, Or Bake 30 To 45 Minutes In 350 F Degree Oven Or Until Cooked Through. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chicken Sauce Piquant (08-22-93) (23:54) Servings: 30 2 C Bacon Drippings (For Roux) 6 C Plain Flour 7 C Onion, Chopped 1 C Bell Pepper, Chopped 3 C Green Onions, Chopped 1 C Celery, Chopped 3 C Parsley, Chopped 1/4 C Garlic, Chopped 1 X Bacon Drippings/Brown Chicken 20 Lb Baking Hens, (See Directions 1 X Water 1 Lb Mushrooms, Sliced 16 C Tomato Sauce 8 C Chablis Wine 1 1/2 Pt Stuffed Olives 6 T Lea & Perrins 8 T Louisiana Hot Sauce 1 T Dried Mint, Crushed 6 T Salt The Bacon Drippings Are For Browning The Chicken. The 20 Lbs Of Chicken Should Be Cut Up In 2-Inch-Long Pieces. Justin Likes More Wine In This Sauce Than Some Peoples. If You Don't Wish To Use All 8 Cups Of Chablis In The Sauce, Feel Free To Drink What The Sauce Don't Take. Make Sure You Taste Your Sauce As You Add The Wine. Me, I Likes It. My Wife, She Don't. Make A Roux. (See The Recipe For Justin Wilson's Roux, Also Posted Here). Add Onions, Bell Pepper, Green Onions, And Celery And Saute Until Onions Are Tender And Clear. Add Parsley And Garlic And Saute. Brown Off Chicken While Roux Is Being Made. After Onions, Etc. Are Tender, Add Water To Bring Roux To A Smooth Paste. Add All Other Ingredients And Enough Water To Cover Well. Bring To A Boil, And Then Cut Heat. Cook For About 4 To 6 Hours. Serve Over Spaghetti. This Is For A Party And Will Serve 20 To 40 People. You Can Freeze What You Don't Eat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Barbecue Sauce (12-28-92) (1:27) Msb In 2 Quart Saucepan Over Medium-High Heat, Heat 2 Tablespoons Vegetable Oil; Add 1 Medium Size Onion, Finely Chopped; Cook About 5 Minutes, Stirring Frequently Until Tender And Lightly Browned. Stir In 2 Cups Bottled Chili Sauce, 1/2 Cup Water, 1/4 Cup Red Wine Vinegar, 2 Tablespoons Worcestershire Sauce, 1 Tablespoon Dry Mustard, 1 Tablespoon Chili Powder, 1 Tablespoon Molasses, And 1/8 To 1/2 Teaspoon Ground Cayenne Pepper; Bring To Boil. Reduce Heat To Low; Simmer 20 Minutes, Stirring Occasionally Until Slightly Thickened And Flavors Are Blended. Makes About 2 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Sauce (05/19/93) (3:24) Servings: 6 13 Lb Tomatoes 1 T Dry Mustard 1 Lb Celery 2 Ea Sticks Cinnamon 1 Qt Sm Onions, Chopped 2 Lb Brown Sugar 3 Ea Green Peppers 1/4 C Salt 1/2 T Ground Cloves 1 Qt Cider Vinegar Scald, Then Peel Tomatoes; Cook 15 Minutes. Drain Off Half Juice. Chop Remaining Vegetables; Add Tomatoes; Simmer About 90 Minutes. Tie Spices In Cloth Bag. Add Bag Of Spices And Remaining Ingredients To Tomato Mixture. Continue Cooking 90 Minutes. Remove Bag Of Spices; Seal Mixture In Hot, Sterilized Jars. Makes 6 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chili Seasoning Mix (05-28-92) (22:05) 1 Cup Sweet Green Pepper Flakes 3/4 Cup Chili Powder 1/4 Cup Ground Cumin 1/2 Cup Onion Flakes 1/4 Cup Parsley Flakes 1 Teaspoon Garlic Flakes 1/2 Teaspoon Red Pepper Flakes Place All The Ingredients In A 1 Quart Jar, Cover Tightly, And Shake Well To Mix. Store In A Cool Dark, Dry Place For Up To 2 Months. Makes 2 3/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Barbecue Sauce (08-23-93) (0:03) Servings: 1 3/4 C Catsup 1/2 C Brown Sugar 3 T Soy Sauce 1 T Ground Ginger 1 T Liquid Smoke 2 X Cloves Garlic, Minced Combine All Ingredients And Heat Until Sugar Is Dissolved And Bubbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Barbecue Sauce 1 (01/23/94) (23:53) 2/3 C Packed Dark Brown Sugar 2 T Cider Vinegar 2 T Soy Sauce 1/8 Tsp Curry Powder 1/4 Tsp Garlic Powder 1/4 Tsp Onion Powder Blend All Ingredients In The Blender Until Sugar Dissolves. About 70 Calories Per Tablespoon. Makes 1/2 Cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Brown Sauce Melt 1 Tablespoon Butter. Combine 2 Tablespoons Cornstarch And 1 Teaspoon Sugar; Blend In Butter. Add 1/2 Cup Water And 1 1/2 Tablespoons Soy Sauce. Cook, Stirring Constantly, Until Mixture Is Thick And Bubbly. Drain One 5 Ounce Can Water Chestnuts; Slice Water Chestnuts And Add To Sauce; Heat Through. Makes 3/4 Cup Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Chinese Mustard Sauce (01/23/94) (23:54) 2 T Powdered Mustard 1 T Cold Water 1 T White Vinegar 1/4 Tsp Salt 1/4 Tsp Sugar 3 Drops Louisana Hot Sauce Pinch Turmeric Pinch Giner Blend Mustard With Water And Vinegar Until Smooth, Mix In Remaining Ingredients And Let Stand 10 Minutes To Develop And Blend Flavors. About 5 Calories Per Tablespoon. Makes 1/4 Cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cilantro-Miso Sauce (08-23-93) (0:33) Servings: 12 1/2 C Cilantro Leaves 1 X Lime--Juice Of 3 T Miso, Light Colored 1 T Oil, Olive 1/4 T Pepper Black 1 T Mirin Chop Cilantro In A Processor Until Well Chopped. Add The Lime Juice, Miso, Olive Oil, Pepper And Mirin. Process Until Smooth. Scrape Down The Sides As Required. Makes About 1/2 Cup. Will Keep A Short Period If Refrigerated. Serve With Grilled Beef, Pork Or Fish; Also Over Hearty Salads. Substitute:Fresh Coriander Leaves For Cilantro. Japanese Soybean Paste For Miso. Sweet Rice Wine For Mirin. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Citrus Rosemary Marinade (11-06-92) (2:44) Ibm 1/4 Cup Olive Oil 1/4 Cup Lime Juice 1/4 Cup Lemon Juice 1 Tablespoon Grated Orange Peel 1 Clove Garlic, Minced 1 Tablespoon Crushed Rosemary 1/2 Teaspoon Salt 1/2 Teaspoon Black Pepper Combine Ingredients And Serve Over Meat -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Classic Hollandaise 4 Egg Yolks 1/2 Cup Butter, Cut In Thirds 2 To 3 Teaspoons Lemon Juice Place Egg Yolks And 1/3 Of The Butter In Top Of Double Boiler. Cook Over Boiling Water Until Butter Melts, Stirring Rapidly. (Water In Bottom Of Double Boiler Should Not Touch Top Pan. ) Add 1/3 More Of The Butter And Continue Stirring. As Mixture Thickens And Butter Melts, Add Remaining Butter, Stirring Constantly. When Butter Is Melted, Remove Pan From Water; Stir Rapidly 2 Minutes Longer. Stir In Lemon Juice, 1 Teaspoon At A Time; Season With Dash Salt And Dash White Pepper. Heat Again Over Boiling Water, Stirring Constantly, Until Thickened, 2 To 3 Minutes. Remove From Heat At Once. If Sauce Curdles, Immediately Beat In 1 Or 2 Tablespoons Boiling Water. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cocktail Sauce 3/4 Cup Chili Sauce 2 To 4 Tablespoons Lemon Juice 1 To 2 Tablespoons Prepared Horseradish 2 Teaspoons Worcestershire Sauce 1/2 Teaspoon Grated Onion Dash Bottled Hot Pepper Sauce Combine All Ingredients; Mix Well; Add Salt To Taste. Chill. Serve With Seafood Cocktails. Makes 1 1/4 Cups Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cocktail Sauce 1 3/4 Cup Chili Sauce 2 To 4 Tablespoons Lemon Juice 1 To 2 Tablespoons Prepared Horseradish 2 Teaspoons Worcestershire Sauce 1/2 Teaspoon Grated Onion Dash Bottled Hot Pepper Sauce Combine All Ingredients; Mix Well; Add Salt To Taste. Chill. Serve With Seafood Cocktails. Makes 1 1/4 Cups Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Comforting Barbecue Sauce (05-11-93) (6:23) Servings: 25 4 C Onions, Chopped 1 C Celery, Chopped 1 C Bell Pepper, Chopped 1 C Fresh Parsley, Chopped 1 C Peanut Cooking Oil 2 T Garlic, Chopped 3 C Steak Sauce 1/2 C Louisiana Hot Sauce 3 C Ketchup 3 T Salt 1 C Southern Comfort Liquor In A Large Skillet, Saute Onions, Celery, Bell Pepper And Parsley In Peanut Oil Until Onions Are Clear Or Tender. Add Garlic And Cook A Little Longer. Add Steak Sauce, Hot Sauce, And Ketchup. Salt To Taste. Add Southern Comfort. Bring To A Boil. Lower Heat And Cover. Cook For 2 To 3 Hours. This Sauce Can Be Stored In The Refrigerator For Several Weeks. Makes 3 Quarts To 1 Gallon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coney Island Hot Dog Sauce (02/17/94) (13:27) Makes 4-6 Servings Serve This Sauce Over Hot Dogs In Buns. 1 Tblsp Butter 1 Tblsp Margarine 1 1/2 Lbs., Lean Ground Beef 2 Medium Onions, Chopped 1 Clove Garlic, Crushed Salt & Pepper To Taste 2 Tblsp Chilli Powder 1 Tblsp Prepared Mustard 1 6 Oz. Can Tomato Paste 1 6 Oz. Can Water 4-5 Hot Dogs In A Saucepan, Combine All Ingredients; But The Hot Dogs. Simmer Until Thick. Do Not Brown Ground Beef First! In A Food Processor Fitted With A Metal Blade Or A Meat Grinder, Grind The Hot Dogs & Add To The Sauce; Stir. Cook 15 Minutes Longer. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Coney Sauce In Skillet, Brown 1/2 Pound Ground Beef Slowly But Thoroughly, Breaking With Fork Until Fine. Add 1/4 Cup Water, 1/4 Cup Chopped Onion, 1 Clove Garlic, Minced, One 8 Ounce Can Tomato Sauce, 1/2 Teaspoon Chili Powder, And 1/2 Teaspoon Salt. Simmer, Uncovered, 10 Minutes, Or Until Heated Through. Makes 1 1/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Cheese Sauce (05/19/93) (7:10) Servings: 1 8 Oz Cream Cheese 1 X Cream To Thin 1 X Celery Salt 1 X Tobasco 1 X Onion Juice Or Powder 1 X Worcestershire Sauce Add Enough Cream To Cream Cheese To Thin. Season To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cream Sauce For Fettuccine Alfredo (11/01/94) (0:32) Yield: 5 Servings 1/4 C Unsalted Butter 1 C Whipping Cream Salt And White Pepper To Taste 1/4 C Freshly Grated Parmesan Cheese Melt Butter In A Large Skillet. When Butter Foams, Add Cream. Simmer Over Medium Heat About 2 Minutes Until Slightly Thickened. Season With Salt And White Pepper When Your Fettuccine Has Been Cooked, Drain Noodles And Place In The Skillet With The Cream. Add 1/4 Cup Parmesan Cheese. Toss Noodles And Sauce Over Medium Heat Until Sauce Coats Noodles, 20 To 30 Seconds. Serve Immediately With Additional Parmesan Cheese. Makes 4 To 6 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Creamy Corn Sauce (08-23-93) (0:34) Servings: 8 2 Ea Shallots, Chopped 1 T Clarified Butter 1 C Whole Kernel Corn, Drained 1/2 C Dry White Wine 1/4 C Poblano Chili, Chopped Fine 1 C Heavy Cream 1 X Salt To Taste 1 X White Pepper To Taste Saute The Shallots In A 10 Inch Frying Pan In The Clarified Butter. Then Tender, Add Corn And Chilies. Cook A Minute Or Two Then Add The Wine. Boil To Reduce By One-Third. Stir In The Cream And Bring To A Oil Again. Season To Taste With Salt And Pepper. Puree 2/3 Of The Corn Sauce Then Stir Back Into Remainder. Serve Warm With Seafood Cakes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Egg Sauce Melt 2 Tablespoons Butter; Blend In 2 Tablespoons All-Purpose Flour, 1/4 Teaspoon Salt, And Dash White Pepper. Add 1 Cup Milk. Cook And Stir Until Thick. Add 1 Hard Cooked Egg, Chopped. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Mushroom Topper Cook 1/4 Cup Chopped Onion In 2 Tablespoons Butter Until Just Tender. Stir In 1 Tablespoon All-Purpose Flour. Add 1/2 Cup Light Cream, One 3 Ounce Can Sliced Mushrooms, Drained, 1/2 Teaspoon Salt, And 1/4 Teaspoon Pepper. Heat To Boiling, Stirring Constantly. Stir In 1/2 Cup Dairy Sour Cream; Heat Through. Serve With Chicken. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creamy Pea Sauce (11-23-92) (7:28) Msb In Saucepan Over Medium Heat, Heat 2 Tablespoons Hot Butter, Stir 2 Tablespoons All-Purpose Flour And 1/2 Teaspoon Salt, Until Blended. Slowly Stir In 1 1/2 Cups Milk; Cook Until Thickened. Stir In 1 Cup Frozen Peas; Heat Through. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Sauce Cook 1/4 Cup Finely Chopped Onion And 3 Tablespoons Finely Chopped Green Pepper In 1 Tablespoon Butter Until Tender. Add One 8 Ounce Can Tomato Sauce, One 3 Ounce Can Chopped Mushrooms, Drained, 1/4 Cup Water, Dash Pepper, And Dash Garlic Salt. Cover And Simmer 15 Minutes. Serve With Fish. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Tropical Mayonnaise (01/23/94) (23:44) 2 Egg Yolks 3/4 Cup Vinegar 1 Cup Water 5 Tsp Flour (Heaping Teaspoons) 1 Pint Salad Oil 2 Tsp Celery Salt 2 Tsp Salt Mix Flour Carefully With Half Of The Water To Prevent Lumping. Put The Other Half Of The Water In A Small Pot And When It Boils, Pour In While Stirring Well, The Flour And Water Mixture. Let Boil For 3 Minutes, With Stirring, Then Pour Over The Egg Yolks, Which Should Have Been Beaten, And Slowly Beat Into This Half The Oil, Then Add The Salt, Celery Salt, And 1/2 Cup Of Vinegar. Beat Well, Then Slowly Add, Beating All The Time, The Rest Of The Oil And Vinegar. Do Not Store In Metal Container Or Use A Metal Top. Store In A Cool Place, Will Keep For A Week And Never Curdle. Will Keep Much Longer Than A Week If Stored In A Refrigerator. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Crepe Sauce In Saucepan, Melt 2 Tablespoons Butter Or Margarine; Blend In 2 Tablespoons Flour. Cook Over Low Heat, Stirring Until Bubbly. Remove From Heat; Stir In 2 Cups Light Cream. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Remove From Heat; Cover And Keep Warm. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Creole Sauce (02/25/94) (1:38) 2 T Olive Oil 1/2 C Tomato, Diced 1/4 C Onion, Finely Chopped 1/4 C Celery, Finely Chopped 1/4 C Green Bell Pepper, Finely Chopped 2 Cloves Garlic, Finely Minced 3/4 T Fresh Oregano, Finely Chopped Or 1/4 T Dried Oregano, Crushed 1/2 T Fresh Thyme, Finely Chopped Or 1/4 T Dried Thyme, Crushed 1/2 T Fresh Basil, Finely Chopped Or 1/4 T Dried Basil, Crushed Pinch White, Red And Black Pepper Pinch Paprika 3/4 C Low-Fat, Low-Salt Chicken Stock 1 T Tomato Paste Heat Oil In Large Skillet Over Medium Heat. Add Tomato, Onion, Celery, Bell Papper, Garlic, Oreganok Thyme, Basil, Pappers And Paprika. Cook Until Onions Are Translucent, About 5 Minutes. Stir In Chicken Stock And Tomato Paste And Bring To Boil. Reduce Heat And Simmer, Stirring Occasionally, Until Vegetables Are Tender, About 5 Minutes. Serves 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Dipping Sauce In Small Bowl, Mix One 8 Ounce Container Plain Yogurt, 1/2 Cup Shredded Cucumber, 1 Small Green Onion, Sliced,1/2 Teaspoon Sugar, And 1/4 Teaspoon Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cucumber Sauce Cut 1 Medium Unpared Cucumber In Half Lengthwise; Scoop Out Seeds. Shred Enough Cucumber To Make 1 Cup; Do Not Drain. Combine With 1/2 Cup Dairy Sour Cream, 1/4 Cup Mayonnaise, 1 Tablespoon Snipped Parsley, 2 Teaspoons Grated Onion, 2 Teaspoons Vinegar, 1/4 Teaspoon Salt, And Dash Pepper; Blend. Chill. Serve With Fish. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Cumberland Sauce Combine 1/2 Teaspoon Shredded Orange Peel, 3/4 Cup Orange Juice, 1/2 Cup Currant Jelly, 2 Tablespoons Claret, And 1/4 Teaspoon Ground Ginger In A Saucepan. Heat Until Jelly Melts, Stirring Occasionally. Blend 4 Teaspoons Cornstarch And 1 Tablespoon Lemon Juice Until Smooth; Stir Into Jelly Mixture. Cook And Stir Until Mixture Is Thick And Bubbly; Cook 1 To 2 Minutes Longer. Serve Hot Or Cold With Ham. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curry Marinade Stir Together 1 Cup Salad Oil, 1/2 Cup Vinegar Or Lemon Juice, 2 Tablespoons Minced Onion, 2 Teaspoons Curry Powder, 1 Teaspoon Salt And 1/4 Teaspoon Cloves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Curry Sauce 2 Tablespoons Butter Or Margarine 2 Tablespoons Flour 1/4 Teaspoon Salt 1/4 Teaspoon Curry Powder 1/8 Teaspoon Pepper 1 Cup Milk 1 Teaspoon Sherry Or Sherry Flavoring In Saucepan, Melt Butter Over Low Heat. Blend In Flour, Salt, Curry Powder And Pepper. Cook Over Low Heat, Stirring Until Mixture Is Smooth And Bubbly. Remove From Heat; Stir In Milk And Sherry. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Makes 1 Cup Of Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Decatur Chicken Sauce (01/08/94) (21:55) 6 Tablespoons Mayonaise 2 Tablespoons Lemon Juice 1 Teaspoon Black Pepper 1 Tablespoon Salt (Don't Salt Chicken) 2 Teaspoons Vinegar 1 Teaspoon Sugar Mix All The Ingredients Together And Baste Chicken. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dehydrator Barbecue Sauce (05-02-93) (21:03) Servings: 8 1 C Onions, Dehydrated 1 C Ketchup 1/4 C Sweet Peppers, Dehydrated 2 T Louisiana Hot Sauce 1/4 C Parsley, Dried 1 T Salt 1/2 C Honey 1/2 T Mint, Dried 1 T Lemon Juice 1 C Dry White Wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid Smoke 1 C Water Put All The Dried Ingredients In A Pot And Add Water. Let It Set A Little While. Add The Wine And The Rest Of The Ingredients. Cover And Cook For Several Hours. "I Use A Food Dehydrator To Preserve Vegetables When They Are In Season, Then I Store Them And Use Them When I Need Them." -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Diable Sauce Combine 1/4 Cup Snipped Green Onion, 3 Tablespoons Dry White Wine, And 8 To 10 Peppercorns, Crushed. Reduce Mixture To 1/2 Its Volume By Boiling. Add 1/2 Cup Brown Sauce And 1/2 Teaspoon Each Worcestershire Sauce And Snipped Parsley. Heat Through. Serve With Broiled Chicken Or Steak. Makes About 2/3 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dill Sauce Mix 1/2 Cup Dairy Sour Cream, 1/4 Cup Mayonnaise, 1 1/2 Teaspoons Dill Weed And 1/2 Teaspoon Seasoned Salt. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dill Sauce 1 Cook 1 Tablespoon Finely Chopped Onion In 1 Tablespoon Butter Until Tender. Blend In 2 Tablespoons Grated Parmesan Cheese, 1/2 Teaspoon Dried Dillweed, 1/2 Teaspoon Paprika, And Dash Salt. Add 1 Cup Milk All At Once. Cook And Stir Until Bubbly. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dill Tomato Toppers Mix 1/4 Cup Dairy Sour Cream. 1/4 To 1/2 Teaspoon Dried Dill Weed And 1/8 Teaspoon Salt. Place 4 Slices Tomato On Lettuce Lined Tray. Top Each With 1 Spoonful Sour Cream Mixture And Thin Slice Cucumber. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Dilled Mushroom Sauce Cook 2 Tablespoons Chopped Onion In 2 Tablespoons Butter Until Tender, But Not Brown. Stir In 2 Tablespoons All-Purpose Flour, 1/4 Teaspoon Dried Dillweed, Crushed, 1/4 Teaspoon Salt, Dash Pepper, And One 3 Ounce Can Chopped Mushrooms, Drained. Add 1 1/4 Cups Milk All At Once. Cook And Stir Until Mixture Thickens And Bubbles. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Drawn Butter Sauce (02/10/94) (9:10) 1 Tablespoon Butter 1 " Flour 1 " Chopped Parsley 1 Egg Yolk 1 Pint Consomme 1 " Water Juice Of 1/2 Lemon Cook Butter And Flour Together Over Low Heat, Without Burning And Constantly Stirring Until Medium Brown, Add Pint Of Consomme, Add Lemon Juice, Parsley And Let All Boil 15 Minutes. Remove From Heat, Add Beaten Eggyolk, Mix Well, Stirring Round. (Never Add Egg While Sauce Is On Fire As Egg Will Curdle Immediately.) Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easiest Barbecue Sauce (06/14/94) (1:15) Yield: 1 Cup 3 Tb Catsup 2 Tb Vinegar 1 Ts Lemon Juice 2 Tb Worcestershire Sauce 4 Tb Water 2 Tb Cooking Oil 3 Tb Brown Sugar 1 Ts Salt 1 Ts Dry Mustard 1 Ts Chili Powder 1 Ts Paprika 1/2 Ts Red Pepper Combine All Ingredients In A Quart Jar; Shake Well And Refrigerate Until Ready To Use As A Basting Sauce For Barbecue Chicken, Beef Or Pork. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Horseradish Sauce Beat 1/2 Cup Chilled Whipping Cream Until Stiff; Fold In 3 Tablespoons Well Drained Horseradish And 1/2 Teaspoon Salt. Makes 1 Cup Of Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Easy Pesto (11/01/94) (0:29) Yield: 1 Servings 1 C Chopped Basil Leaves, Cleaned And Dried 3 Cloves Garlic 1/2 C Pine Nuts Or Walnuts 1/2 C Parmesan Cheese, Grated 1/2 C Good Quality Olive Oil In A Blender, Combine Basil, Garlic, Nuts, And Cheese. Slowly Add Oil While Blender Is Running. Makes About 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Faioli Sauce 2 Egg 5 Cloves Crushed Garlic 1 Tablespoon Prepared Mustard 1 Tablespoon Lemon Juice 3/4 Cup Olive Oil 1/2 Teaspoon Salt 1/4 Teaspoon Pepper Sauce For Seafood. Separate Yolks And Whisk Yolks With Mustard And Garlic In A Bowl. Add Oil Drop By Drop, Beating Continuously Till Half Of Oil Is Used. Add Lemon Juice A Little At A Time And Remaining Oil Still Beating. Season With Salt And Pepper. Serve As Dip For Shrimp Or Sauce Over Fish Such As Sole, Flounder, Or Halibut. Chill. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Favorite Chili Sauce (08-23-93) (0:37) Servings: 6 25 Ea Large Ripe Tomatoes 3 Ea Sweet Red Peppers 1 Ea Small Bunch Celery Chopped 6 Ea Large Onions, Chopped 3 Ea Cloves Garlic, Minced 2 T Whole Allspice, Tied In Bag 2 C Cider Vinegar 1 1/2 C Light Brown Sugar 2 T Pickling Salt 1 T Pepper 1 T Dry Mustard * Peppers Should Be Seeded And Chopped. --------------------------------------------------------------------- --- Scald, Peel, Core, And Quarter The Tomatoes. Squeeze Out The Seeds And Excess Juice And Finely Chop The Pulp. Put The Pulp In A Large Kettle, Bring To A Boil, And Boil Rapidly Until The Tomatoes Are Soft. Ladle Off The Clear Liquid That Comes To The Top Of The Tomatoes While They Are Cooking. Add The Remaining Ingredients And Cook For 30 Minutes. Discard The Spice Bag And Continue To Cook For About 1 Hour Longer, Or Until Thick, Stirring Occasionally. Seal In Hot Sterilized Jars. Makes 4 - 6 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fish Marinade (05/14/93) (2:36) Servings: 6 2 C Chablis Wine 2 T Lemon Juice 2 T Salt 2 T Creole Mustard 1/2 T Ground Cayenne Pepper Mix All Ingredients Together And Stir Well. Use As A Marinade, Then As A Basting Sauce When You Cook Fish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Five Minute Homemade Spaghetti Sauce (11-04-92) (3:29) Ibm 1 Can Stewed Tomatoes 1 Can (6 Ounces) Tomato Paste 3 Ounces Water Combine Ingredients In Saucepan; Bring To Boil. Reduce Heat; Simmer Five Minutes. Garnish With Parsley If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Flaming Fruit-Cocktail Sauce (12/18/93) (0:20) 1 No. 2 1/2 Can Fruit Or Margarine Cocktail, Drained 1 Tablesp. Cornstarch 1/2 Cup Granulated Sugar 1/2 Teasp. Grated Lemon Rind 2 Tablesp. Butter 1/4 Cup Brandy Or Light Rum In Double Boiler Or Chafing Dish, Heat First 5 Ingredients, Stirring, Until Thickened. Add Brandy; Don't Stir. Light Brandy; Spoon, Over And Over, Into Flame. When Flame Expires (Alcohol Has Burned Off), Spoon Over Vanilla Ice Cream. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Freezer Tomato Sauce (04-19-93) (23:37) Ibm 2/3 Cup Chopped Onion 1 Tablespoon Vegetable Oil 6 Pounds Ripe Tomatoes, Cored, Peeled, Seeded And Coarsely Chopped 1/2 Cup Finely Chopped Parsley 2 Teaspoons Sugar Salt To Taste Pepper To Taste 2 Quart Size Freezer Bags In Large Saucepan Over Low Heat Saute Chopped Onion Until Tender; Stir In Tomatoes And Parsley. Cook Over Medium Heat, Covered, 30 Minutes. Simmer Uncovered Until Mixture Is Desired Sauce Consistency, About 20 Minutes, Stirring Occasionally. Stir In Sugar; Season To Taste With Salt And Pepper. Cool To Room Temperature; Freeze In 2 Freezer Bags. Makes About 2 Quarts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Tomato Sauce (08-23-93) (0:05) Servings: 1 10 C Tomatoes 1 T Sugar 1 T White Pepper 1 T Salt 2 C Fresh Basil Tomatoes: Peeled, Cored, Seeded, And Chopped, Very Ripe. Place All Ingredients In Heavy Saucepan Over Medium Heat. Bring To Boil. Lower Heat And Cook For 20 Minutes. Pour Into Sterilized Containers And Freeze. Makes: 6 Pint Jars. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Fresh Tomato Sauce 1 (02/21/94) (14:20) Yield: 3 Cups 28 Oz Can Whole Tomatoes 2 Sm Onions Salt & Pepper 1 T Dried Basil 1 T Oregano 1/2 T Fennil Powder 3 T Olive Oil Heat The Oil In A Large Sauce Pan (Cast Iron Seems To Be Best). Cook The Tomatoes, Onions, And Seasonings Over Med-Hi Heat For 20 Minutes Or So, Stirring Frequently. You Can Puree Part Or All The Sauce If You Want It Smoother, Or Leave It Lumpy And Just Break Up The Tomatoes With A Spoon. The Fennil Tends To Reduce The Acid Of The Tomatoes And Adds A Nice Flavor, But You Can Also Use Just A Pinch Of Cinnamon, Or A Little Sugar. Experiment With The Seasonings To Get Just The Taste You Like. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic Butter Combine 1/4 Cup Softened Butter And 1 Or 2 Cloves Garlic, Minced. Spread On French Bread Slices Before Heating, Or Melt Atop Broiled Steaks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic Butter 1 Beat 1/2 Cup Soft Butter, Until Fluffy; Stir In 1 Tablespoon Snipped Parsley And 1 Clove Garlic, Crushed. Serve At Room Temperature. Makes 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic Lover's Pizza Sauce (11/01/94) (0:43) Yield: 10 Servings 3 Tb Olive Oil 1/2 C Onion; Minced, 1 Md. 1/2 Green Pepper; Minced 3 Cloves Garlic; Large, Minced 1 1/2 C Water 6 Oz Tomato Paste; 1 Cn 1/2 Ts Basil; Dried 1/2 Ts Oregano; Dried 1 Ts Parsley; Dried Salt & Pepper; To Taste Pour The Oil Into A Deep, Heavy Skilled Over Medium-High Heat. Add The Onion And Green Pepper Then Cook And Stir For About 5 Minutes. Add The Garlic And Continue To Cook, Stirring, Until The Vegetables Are Tender. Add The Water And Then Stir In The Tomato Paste. Sprinkle The Sauce With The Basil, Oregano, And Parsley. Lower The Heat And Let Simmer For About 5 Minuts. Add The Salt And Pepper To Taste. If Desired, Add 2 To 3 Dashes Of Hot Pepper Sauce. Let Simmer, Stirring Often, About 30 Minutes Or Until The Sauce If Very Thick. Makes About 3 Cups Of Sauce. This Is Sufficient Sauce For Two 12 To 14-Inch Round Pizza Or 1 Oblong Pizza Or 1 Deep Dish Pizza. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Garlic Mayonnaise (08-23-92) (2:41) 4 Cloves Garlic, Minced 1 Large Egg Plus 1 Yolk 2 Tablespoons Lemon Juice 1/4 Teaspoon Salt 2 Teaspoons Dijon Mustard 1/4 Teaspoon White Pepper 1 1/4 Cups Vegetable Or Olive Oil In An Electric Blender Or Food Processor Blend The Garlic, Egg, Lemon Juice, Salt, Mustard And Pepper For About 30 Seconds. With The Motor Running Drizzle 1/4 Cup Of The Oil Very Slowly Into The Mixture. Continue Adding The Remaining Oil In A Thin Stream. The Mayonnaise Will Thicken As The Oil Is Added. Stop Blending As Soon As The Mayonnaise Becomes Thick. Refrigerate For Up To 4 Days. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Garlic Sauce (08-23-93) (0:06) Servings: 1 1 Ea Large Head Of Garlic 10 Ea Slices White Bread 1 C Olive Oil 1/2 C White Vinegar 1 T Lemon Juice 3 T Water Peel And Crush The Garlic, The Entire Head. Remove The Crusts From The White Bread, And Place The Crustless Bread In A Mixing Bowl. Add The Garlic Along With The Olive Oil And Vinegar. Let This Soften For 1 Hour. Beat With An Electric Mixer Until All Is Smooth. Don't Do This With A Food Processor As It Will Be Too Smooth. Add Lemon Juice, Slowly Add Water While The Mixer Is Running So You Will Have A Thick And Fluffy Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gazpacho Relish (12-19-92) (1:24) In Medium Size Bowl Combine 3/4 Cup Each Diced Peeled Cucumber And Diced Red Bell Pepper, 1/2 Cup Each Diced Tomato And Diced Celery And 1/4 Cup Diced Red Onion. In Small Bowl Using Wire Whisk, Blend 2 Tablespoons Vegetable Oil, 1 Tablespoon Grated Lime Peel And 1/2 Teaspoon Each Salt And Freshly Ground Black Pepper. Pour Over Vegetables; Toss To Coat Well. Makes About 2 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gilbert's Garden Pasta Sauce 1 Cup Chopped Onions 2 Cloves Garlic, Minced 2 Tablespoons Olive Oil 1 (28 Oz) Can Whole Tomatoes, Undrained And Crushed 2 (8 Oz) Cans Tomato Sauce 1 Pound Fresh Or Frozen Mixed Vegetables (Broccoli Flowerets, Cauliflowerets, Diagonally Sliced Carrots, Bamboo Shoots) 2 Cups Chopped Prosciutto Ham 1 Cup Grated Fresh Romano Cheese 1 Teaspoon Oregano 1 Teaspoon Basil 1 Teaspoon Rosemary 1 Teaspoon Salt 1 Teaspoon Firmly Packed Brown Sugar Hot Cooked Mostaccioli Pasta In Large Saucepan, Saute Onions And Garlic In Hot Oil 5 Minutes. Add Remaining Ingredients Except Pasta; Bring To A Boil. Simmer, Uncovered, 20 Minutes. Makes 8 Servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gingersnap Sauce Crush 5 Gingersnaps; Combine With 1/3 Cup Brown Sugar, 1/3 Cup Raisins, 1/4 Cup Vinegar, And Reserved Liquid. Cook And Stir Until Mixture Is Smooth. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Soy Sauce Mix 1/4 Cup Soy Sauce, 1/4 Cup Water, 1 Tablespoon Cooking Sherry. 1 Teaspoon Sugar, 1/2 Teaspoon Ginger And 1/4 Teaspoon Salt. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ginger Vinaigrette (08-23-93) (0:39) Servings: 12 1 T Ginger, Minced 2 T Shallot Minced 1 T Vinegar Rice Wine 2 T Lime Juice 2 T Soy Sauce 1/4 C Oil, Olive 1/2 T Oil, Sesame 1 X Pepper Black To Taste Combine All Ingredients And Whisk To Blend Well. Makes About 1/2 Cup. Store In Refrigerator For A Short Period. Serve With Hearty Salads, Fish, Beef, Or Vegetable Chunks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gorgonzola & Fresh Thyme Sauce For Pasta (11/01/94) (0:30) Yield: 2 Servings 1 1/2 C Heavy Or Whipping Cream 6 Oz Aged Gorgonzola Cheese, Crumbled 1 Ts Fresh Thyme Or 1/2 Ts Dried Thyme 3 Generous Grates Nutmeg Or 1/8 Ts Ground Nutmeg Salt White Pepper Hot Cooked Pasta Stir Together Cream, Cheese, Thyme, And Nutmeg In A Large Skillet. Cook Gently Over Medium Heat Until Mixture Reduces By One-Fourth. Add Salt And Pepper To Taste. Toss With Pasta To Coat Well. Serve With Extra Nutmeg, If Desired. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Grandmother Merrill's Chili Sauce (05-01-93) (19:48) Servings: 4 1 Ea Large Onion 1/2 C Sugar 1/2 T Salt 1 T Cinnamon 15 Oz (1 Cn) Tomatoes 1/2 C Vinegar 1 T Allspice 2 Ea Pickled Peppers(Hot Or Mild) Finely Chop Onions And Peppers; Mix With Sugar, Vinegar, And Salt. Cook Slowly Until Onions Are Tender. Chop Tomatoes, And Add To The Mixture, Add Allspice And Cinnamon; Stir Well And Cook 3 Minutes. This Makes 4 Cups Of Sauce. Good On Dried Peas Or Beans, Boiled Cabbage, Etc. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Chile Sauce (08-23-93) (0:40) Servings: 4 2 T Oil Or Lard 1 Ea Clove Garlic (Optional) 1/2 C Minced Onion (Optional) 1 T Flour 1 C Water 1 C Diced Green Chili 1 Ea Salt To Taste In Oil In A Heavy Saucepan, Saute' Garlic And Onion. Blend In Flour With Wooden Spoon. Add Water And Green Chili. Bring To A Boil And Simmer, Stirring Frequently, For 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Green Chilie 1 Sauce (11-04-93) (23:32) 1/2 Cup Chopped Onion 1 Can Tomatoes (16 Ounce Size) 1 Can Green Chilies (4 Ounce Size) 2 T Chili Powder 1/2 T Garlic Powder 1/4 T Ground Cumin 1/4 T Ground Oregano Spray Sauce Pan With Vegetable Spray And Saute Onions Until Tender, About 5 Minutes. Add Tomatoes, Chopped And With Their Juice. Add Green Chilies And Spices. Stir And Bring To A Boil, Cover And Simmer About 10 Minutes. Can Be Stored In Refrigerator And Used To Season Eggs And Ham Burgers Where Catsup Might Have Been Used. Serves 20 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gurken Sosse (Pickle Sauce) 4 Kosher Pickles 1 Tablespoon Butter 2 Tablespoons Flour Salt To Taste Pepper 1 Cup Water 2 Spoons Pickle Juice Pinch Of Dill Seeds Grate The Pickles, Add Water, Bring To A Boil, Cook Until Tender. Melt Butter In Skillet, Add Flour And Brown. Add To Pickles, Salt And Pepper To Taste; And Boil Five Minutes Longer. This May Be Served Over Mashed Potatoes Or Your Main Course. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Gourmet Sauce Reduce 2 Cups Brown Sauce To 1/2 Its Volume By Boiling. Add 1/3 Cup Dry White Wine. Bring Just To Boiling. Serve Hot With Roast Beef Or Veal, Baked Ham, Or Chicken. Makes 1/3 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hamburger Steak Sauce 1/4 Cup Worcestershire Sauce 2 Tablespoons Butter Or Margarine, Melted 1/4 Cup Vinegar Few Drops Red Pepper Sauce Combine All Ingredients. Brush On Both Sides Of Hamburgers Or Steaks; Let Stand 15 Minutes. During Cooking, Brush Meat With Sauce. Makes 2/3 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herb And Oil Marinade (08-23-93) (0:08) Servings: 1 1 X Juice And Rind Of 1 Orange 1/4 C Lemon Juice 1/4 C Vegetable Oil 1/2 T Ginger 1/2 T Sage 1 X Clove Of Garlic, Minced 1 X Freshly Ground Pepper Combine Ingredients. Allow Meat To Marinate In Shallow Glass Dish For 4 Hours In Refrigerator. Baste With Marinade During Broiling Or Barbecuing. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Herb Butter For Seafood Or Artichokes (11-14-93) (16:43) 1/2 C Butter 1 Tsp Paprika 1 T Green Scallions 1/4 Tsp Oregano 1/4 Tsp Marjoram 1/4 Tsp Basil 1 Clove Garlic, Crushed 3 T Fresh Parsley, Chopped 1/2 Tsp Soy Sauce Melt Butter Over Medium Heat And Stir In Remaining Ingredients. Simmer 5 Minutes. Serve Warm. May Be Refrigerated And Reheated When Needed. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hollandaise Sauce 3 Yolks Egg 6 Tablespoon Butter 2 Tablespoon Lemon Juice 1/4 Cup Boiling Water 1/2 Teaspoon Salt Served With Fish, Yields 1 Cup. In Top Of Double Boiler, Heat Beaten Egg Yolks. Gradually Add Butter, 1 Tablespoon At A Time, Stirring Constantly. Cook Over Hot Water, Not Boiling Or It Will Curdle, Until Thickened. Gradually Add Water And Lemon Juice While Stirring. Add Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hollandaise Sauce 1 (04-01-93) (1:27) Ibm 4 Egg Yolks 2 Tablespoons Lemon Juice Dash White Pepper 2/3 Cup Butter Or Margarine In Small Mixing Bowl Beat Egg Yolks, Lemon Juice And Pepper. Set Aside. Place Butter In 2 Cup Measure. Microwave At High For 1 To 1 1/2 Minutes, Or Until Butter Melts. Slowly Blend Butter Into Egg Yolk Mixture, Stirring To Combine. Reduce Power To 30%. Microwave For 2 1/2 To 3 1/2 Minutes, Or Until Mixture Thickens, Stirring Every 30 Seconds. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hollandaise Sauce For Trout (12-02-93) (0:09) Servings: 1 12 Tb Butter Salt To Taste 3 Egg Yolks 2 Ts Lemon Juice 2 Tb Cold Water 1/8 Ts Cayenne Pepper Place A Skillet On The Stove And Add About 1/2 Inch Of Water. Bring The Water To A Simmer. Have Ready 1 1/2 Quart Saucepan. Place The Butter In Another Saucepan And Place It Over Very Low Heat. Set 1 1/2 Quart Saucepan In The Simmering Water In The Skillet. Place The Egg Yolks In The Saucepan. Add The Cold Water, Salt And 1 Tsp. Lemon Juice. Start Beating The Egg Yolks With A Wire Whisk, Stirring In A Back And Forth Circular Fashion, Making Certain That The Whisk Covers The Bottom Of The Saucepan So The Yolks Do Not Stick. It Is Important That The Heat Beneath The Saucepan Be Moderate. When The Egg Yolks Become Custardlike And Thickened, Start Adding The Melted Butter. Continue Beating, Stirring Constantly And Vigorously, Until All The Butter Is Added. Add The Remaining Lemon Juice And Cayenne. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Home-Improved Tomato Sauce (11/01/94) (0:37) Yield: 4 Servings 2 Tb Olive Oil 1 Garlic Clove Finely Chopped 16 Oz Can Tomato Sauce 1 Sm Onion - Finely Chopped 2 Tb Fresh Parsley - Freshly Chopped And Divided 1 Ts Sugar (Optional) 1 Tb Basil, Oregano, Or Marjoram - Finely Chopped Pepper - Freshly Ground Salt To Taste (Optional) When Fresh Tomatoes Aren't In Season, Here's A Quick Way To Doctor Up Canned Tomato Sauce. In A Non-Stick Visions 1-Quart Saucepan, Heat Olive Oil. Add Onion And Garlic And Saute Over Medium Heat Until Onion Is Pale Golden. (Don't Burn It!) Add Tomato Sauce And A Tablespoon Of The Parsley And Cook On Medium-Low Heat About 15 Minutes To Blend The Flavors. Taste. If Too Acidic, Add A Teaspoon Of Sugar. Add Freshly Ground Pepper To Taste And Salt, If Needed. Finish By Stirring In Another Tablespoon Of Parsley And Your Choice Of Basil, Oregano, Or Marjoram. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Home Made Mayonnaise (05-01-93) (19:48) Servings: 4 2 Ea Large Eggs 1 T Dry Mustard 4 T Apple Cider Vinegar 1 T Seasoning Salt 1 1/2 C Vegetable Oil Blend Eggs, Vinegar, Mustard And Seasoning Salt In The Blender; Add Oil Very Slowly (Steady Flow) While Blender Continues To Run. Might Need To Stir Toward End Of Adding Oil. Makes 1 Pint -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Barbecue Dipping Sauce (03-20-93) (1:09) 1/2 Cup Prepared Barbecue Sauce 1/4 Cup Honey 1/4 Cup Yellow Mustard In Medium Bowl Combine Barbecue Sauce, Honey And Mustard; Mix Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Butter Beat 1/2 Cup Butter With Electric Mixer Until Fluffy. Gradually Add 1/4 Cup Honey To Whipped Butter; Beat Smooth. Add 2 Teaspoons Grated Orange Peel. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Chili Sauce 1/2 Cup Butter Or Margarine, Melted 1/2 Cup Honey 3 Tablespoons Sweet Chowchow 1 Tablespoon Chili Powder 1 Clove Garlic, Crushed 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/8 Teaspoon Nutmeg Mix All Ingredients. Heat If You Wish. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Mustard Sauce Mix 1/4 Cup Prepared Mustard, 1/4 Cup Honey, 1/2 Teaspoon Salt, 1/4 Teaspoon Rosemary Leaves And 1/8 Teaspoon Pepper. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Orange Glaze (04-01-93) (1:30) Ibm 1 Cup Orange Marmalade 2 Tablespoons Honey 1 Tablespoon Butter Or Margarine Dash Ground Cinnamon 1/2 Teaspoon Brown Bouquet Sauce In 2 Cup Measure Combine All Ingredients. Microwave At High For 1 To 1 1/2 Minutes, Or Until Heated Through. Stir. Brush On Ham, Pork Or Poultry Before, During And After Cooking. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Honey Soy Sauce Mix 1/2 Cup Soy Sauce, 1/4 Cup Honey, 1/2 Teaspoon Monosodium Glutamate And 1/2 Teaspoon Ginger. Makes 3/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Horseradish Bbq Sauce (08-23-93) (0:09) Servings: 1 6 Lb Chicken Pieces 1 C Butter 1/2 C Fresh Lemon Juice 1/2 C Cider Vinegar 1/2 C Ketchup 2 T Worcestershire Sauce 4 Ea Drops Of Hot Pepper Sauce 1/3 C Prepared Horseradish 1 Ea Salt And Pepper Combine All Ingredients In A Non Aluminum Sauce Pan And Bring Just To A Boil. Lower Heat Immediately And Simmer 15 Minutes. Makes About 1 1/2 Cups. Lightly Brush On Barbecue Sauce. Do No Let Chicken Burn. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Horseradish Cream Sauce (01/23/94) (23:55) 1/2 C Heavy Cream 1/2 C Mayonnaise 2 T Prepared Horseradish 2 T Lemon Juice 1 T Finely Grated Lemon Rind Dash Cayenne Pepper Gradually Beat Cream Into Mayonnaise And, When Smooth, Stir In Remaining Ingredients. Chill 1/2 Hour Before Serving. About 80 Calories Per Tablespoon. For A Lighter Sauce - Omit Mayonnaise, Beat The Cream To Soft Peaks And Fold In Remaining Ingredients. This Last Version Is About 30 Calories Per Tablespoon. Makes 1 Cup -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Horseradish Sauce Beat 1/4 Cup Chilled Whipping Cream. Fold In 1 Tablespoon Plus 1 1/2 Teaspoons Well Drained Horseradish And 1/4 Teaspoon Salt. Makes 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Horseradish Sauce 1 (05-11-93) (6:23) 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 T Salt Combine Sour Cream, Horseradish, Mustard And Salt In Small Bowl. Cover And Refrigerate. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Horseradish Sauce 2 (03/14/94) (19:44) 1 Tbsp Butter 1 Tbsp Flour 1 Cup Chicken Stock 1 Tbsp Heavy (Whipping) Cream 2 Tbsps Prepared Horseradish Salt, To Taste In A 3-Quart Pan, Heat The Chicken Stock To A Simmer. Drop In The Celery, Carrot, Leek, And Turnip Until Tender-Crisp. Remove The Vegetables From The Stock And Keep Warm. Poach The Salmon Fillets In The Stock For 4 Minutes, Turn And Poach For 3 Minutes More Until Firm (The Salmon Should Not Flake Or Fall Apart.) Transfer The Salmon To Warm Soup Plates, Surround And Sprinkle Attractively With The Poach Vegetables And Chopped Parsley. Ladle Stock Over Salmon. Garnish Plates With The Rock/Coarse Salt, Pickles, And Horseradish Sauce. To Prepare The Horseradish Sauce: In A Saucepan Over Medium Heat, Melt The Butter. Stir In The Flour, With A Wooden Spoon Or Wire Whisk. Stir Until Smooth. Add The Stock Gradually, Stirring/Whisking Constantly Until Sauce Is Smooth. Whisk In The Cream And Horseradish. Salt To Taste. Stir Until The Sauce Is Smooth And Thickened. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Cajun Mustard (08-23-93) (0:41) Servings: 12 3 T Dijon Mustard 3 T Flour Plain White 3 T Mustard Powder 1 T Horseradish Grated 1/2 T Pepper White 1 T Sugar Caster 1/4 T Salt 5 Oz Water; Hot Combine All Ingredients Except Water And Mix Well. Then Add The Water, Mix Well And Simmer For 2 Minutes. Remove From Heat And Allow To Cool To Room Temperature. Transfer To An Air-Tight Jar And Store Sealed, In The Refrigerator. Serve With Steak And Hamburgers -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Horseradish Sauce (12/15/93) (22:01) 1/2 Cup Horseradish, Grated 1/4 Cup Cream Or: 1/4 Cup Milk 1 Tsp Flour 1 Egg Yolk 1 Tbsp Butter 1/8 Tsp Pepper Paprika Put The Grated Horseradish Into A Small Earthen Cooking Vessel; Add The Flour, Salt, Paprika And Butter; Pour In The Cream And Let Cook Until Thick And Smooth. Keep Stirring Constantly. Move To The Back Of The Stove And Add The Egg Yolk, Stirring Rapidly. Cook For 30 Seconds And Serve At Once. This Sauce May Be Eaten As A Relish With Hot Roast Or Boiled Beef. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Mustard Sauce Blend 2 Tablespoons Dry Mustard, 2 To 3 Tablespoons Water And 1 Teaspoon Soy Sauce. Makes About 1/4 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Soy Sauce Heat 2 Cups Beef Bouillon To Boiling. Blend 2 Tablespoons Cornstarch, 1/4 Cup Cold Water And 2 Tablespoons Soy Sauce; Stir Gradually Into Bouillon. Cook, Stirring Constantly, Until Mixture Thickens And Boils. Boil And Stir 1 Minute. Makes About 2 1/4 Cups Sauce 5 Calories Per Tablespoon. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hot Tomato Sauce (08-23-93) (0:43) Servings: 12 2 T Oil, Olive 2 T Garlic Minced 1 T Ginger, Minced 1 C Onion, Chopped 1 C Tomatoes (28oz) Whole+Puree 1 T Sambal Oelek 1 T Soy Sauce Heat The Olive Oil In A Large Saucepan. Add The Garlic And Gingerroot And Cook Briefly Then Add The Onion And Cook Until Soft. Add The Tomatoes And Puree Breaking Up The Tomatoes With A Wooden Spoon. Reduce Heat And Simmer For 15 Minutes Then Add The Sambal And Soy Sauce And Simmer For 15 More Minutes. Run The Sauce Through The Coarse Blade Of A Food Mill And Save Until Needed. To Serve, Reheat And Correct Seasonings To Taste. Makes 2 3/4 Cups. For A Milder Sauce, Reduce The Sambal. May Be Stored For Brief Periods If Refrigerated. Serve With Cabbage Rolls, Spaghetti, Steamed Fish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hurry-Up Hollandaise (05/19/93) (7:14) Servings: 1 In Bowl, Blend 1 Envelope Instant Cream Of Chicken Flavor Or Cream Of Mushroom Soup Mix, 1/2c Boiling Water, And 1/2t Lemon Juice. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Meat Sauce (08-23-93) (0:10) Servings: 5 1/4 C Butter 1/2 C Olive Oil 1 1/2 C Onion; Finely Chopped 1 C Carrots; Grated 1/2 C Celery; Finely Chopped 2 1/2 C Mushrooms; Finely Chopped 2 T Parsley; Finely Chopped 2 Lb Lean Ground Beef/Hamburger 2 T Flour 2 T Tomato Puree 1 C Red Wine 3 1/2 C Beef Broth 1 X Salt; To Taste 1 X Pepper; To Taste 1 X Oregano; To Taste 1 X Garlic; To Taste Combine Butter And Oil In Large Frypan And Heat. Add Onions And Saute' For One Minute. Add Carrots, Celery, Mushrooms And Parsley; Cook, Stirring Frequently For 5 Min. Crumble In Ground Beef And Cook, Stirring Frequently Until Lightly Browned. Sprinkle Flour Over The Ground Beef And Stir Until Well Blended. Stir In Puree. Add Wine Gradually, Stirring Constantly. Add The Broth And Season With Spices As Desired. Simmer, Stirring Occasionally, For About 1 Hour Or Until Thickened. Serve With Pasta. Each Serving Is About 1 Cup Of Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Meat Sauce 1 (11-05-93) (20:17) 2 Pounds Lean Ground Sirloin 2 Large Onions Chopped 3 Cloves Garlic Minced 10 Italian Plum Tomatoes Pealed And Diced Or 1 Can Tomatoes Diced (20 Ounce Size) 1 Can Low-Sodium Tomato Juice 1 T Dried Oregano Or 3 T Chopped Fresh Oregano 1 T Dried Thyme Or 1 T Chopped Fresh Thyme 1/2 T Dried Marjoram Or 1 1/2 T Chopped Fresh Marjoram 2 T Fennel Seeds 1 T Dried Basil Or 1 T Chopped Fresh Basil 1 Bay Leaf 3/4 Cup Chopped Parsley 1/2 T Pepper 1/2 Cup Dry Red Wine Combine Meat, Onions And Half The Garlic In A Large Sauce Pan. Saute Until Onions Are Tender And Meat Is Crumbly. Add Tomatoes, Tomato Juice, Remaining Garlic, Oregano, Thyme, Marjoram, Fennel, Basil, Bay Leaf, Parsley And Pepper. Bring To Boil, Reduce Heat, Partially Cover And Simmer Two Hours, Stirring Occasionally, Add Wine And Simmer 30 Minutes Longer, Stirring Occasionally. Remove Bay Leaf. Serves 6 Cups -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Italian Pesto Sauce (11/01/94) (0:38) Yield: 1 Servings 3 C Loosely Packed Fresh Basil 3/4 C Olive Oil 1/4 C Pine Nuts 3 Garlic Cloves 1 Ts Salt 1/2 C Parmesan Cheese - Freshly Grated 3 Tb Romano Pecorino Cheese Or Parmesan Cheese Put Basil, Oil, Pine Nuts, Garlic And Salt Into A Blender Or Food Processor. Process Until Smooth. Pour Sauce Into Small Bowl. Add Parmesan Cheese And Romano Pecorino Cheese Or Extra Parmesan Cheese. Mix To Blend. Taste And Adjust For Seasoning. If You Plan To Freeze The Sauce, Add The Cheese After The Sauce Has Thawed. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Italian Sausage Spaghetti Sauce (05-02-93) (21:00) Servings: 8 2 Lb Italian Sausage 1 C Dried Parsley 1 T Garlic, Finely Chopped 1/2 C Olive Oil 1 T Red Cayenne Pepper 1 C Plain Flour 3 T Lea & Perrins 2 C Onions, Finely Chopped 1 C Celery, Finely Chopped 1/4 T Dried Mint 1/2 C Bell Pepper, Finely Chopped 3 C Tomato Sauce 2 C Water 1 X Salt, To Taste 2 C Dry White Wine Cut Italian Sausage Into 2-Inch Lengths. Brown Sausage Off In Olive Oil (About Half Cook It), Remove From Pan And Put Aside, Add Flour To Oil That Was Used And Make Roux. Add Onions, Celery, And Bell Pepper. Stir And Cook Until Tender Or Clear. Add Water And Stir Until Smooth. Add Wine (You May Wish To Experiment With The Amount Of Wine Used, 2 Cups Is Too Much For Some Tastes), Parsley, And Garlic. Pour In Red Pepper, Lea & Perrins Worcestershire Sauce, Dried Mint, And Tomato Sauce. Stir Real Well. Bring To A Bubbly Boil And Add Salt, To Taste. Add Sausage. Bring Back To A Boil. Turn Heat Down To Simmer. Cook For About 3 Or 4 Hours. Serve Over Spaghetti Topped With Cheese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Jiffy Hollandaise Combine 1/4 Cup Dairy Sour Cream, 1/4 Cup Mayonnaise, 1/2 Teaspoon Prepared Mustard, And 1 Teaspoon Lemon Juice. Cook And Stir Over Low Heat Until Heated Through. Makes 1/2 Cup Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Juicy Florida Barbecue Sauce (03/14/94) (20:01) 1 24oz Bottle Ketchup 3/4 Cup Fl. Orange Juice 1 Pound Dark Brown Sugar 3/4 Cup Pineapple Juice 1/2 Tbsp Prepared Mustard 3/4 Cup Mango Juice 1 Tbsp Black Pepper 4 Tbsp Corn Starch 1/2 Cup Onion Juice Combine All Ingredients In A 1 Gallon Non-Metal Container. Mix Well. Pour Into A Dutch Oven Or Kettle. Cook Over Low Heat Until Mixture Begins To Thicken. If To Thin Add More Cornstarch. When Cool Pour Into Squeeze Bottles With Large Hole In Tip. Makes 1 1/2 Quarts -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Kentucky Marinade (03/14/94) (19:51) 1 Bunch Scallions 1/4 Cup (Packed) Brown Sugar 1/3 Cup Dijon Mustard 1/4 Cup Flavorless Cooking Oil 1/4 Cup Kentucky Bourbon Whiskey Process All Ingredients In A Blender Of Food Processor Until Thoroughly Combined. Marinade Can Be Stored In A Covered Jar In Refrigerator For 3 Days. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ketchup (12-01-93) (1:36) Servings: 6 4 Ea Gallons Ripe Tomatoes 2 Ea Onions 5 Ea Stalks Celery 2 Ea Green Sweet Peppers 3 C Granulated Sugar 2 C Apple Cider Vinegar 1/4 T Ground Cloves 1/2 T Allspice 1/2 T Cinnamon 3 T Salt Cut Top Stem Ends Off Of The Tomatoes And Peppers. Rinse All The Vegetables. Cook Tomatoes, Onions, Celery And Peppers Together Until Soft And Mushy. Force Through A Food Press Or Very Fine Strainer. Place The Strained Mixture In A Soup Kettle And Add The Remaining Ingredients. Boil 10 Minutes. Pour Into Hot, Sterilized Jars And Seal. Makes About 6 Pints. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Killer Salza (Hot,Hot,Hot) (05-01-93) (19:45) Servings: 4 2 Pk Dried Chile Pequins * 1 T Cumin (Crushed) 1/2 T Salt (Optional) 2 Ea Cloves Garlic (3 If Wanted) 1 T Oregano 1 C Tomato Juice(Can Use Up To 2) * Or Other Hot Peppers. Note: Add Juice Of One Lemon If You Are Canning. Soak The Chile Pequins 3 To 4 Hours In Vinegar To Cover; Drain. Throw Into The Blender With All Other Ingredients And Blend Well. Let Set In The Refrigerator To Cool Off. Note: This Sauce Is Very Hot. Chile Pequins Are The Hottest Of The Chile Peppers, So Watch Out. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Korean Marinade (03/14/94) (19:51) 3 Tbsp. Sugar 2 Tbsp. Sesame Oil 6 Tbsp. Soy Sauce 1 Green Onion, Chopped 1 Clove Garlic, Minced Dash Pepper 2 Tbsp. Toasted Sesame Seeds* 1 Tbsp. Flour Mix All Ingredients Together. Marinade For At Least 1/2 Hour Or Overnight At Maximum. Baste Meat With Marinade While Cooking. This Is Enough Marinade For Approximately 2 Lbs. Meat. It Can Be Used On Beef, Ribs, Chicken Etc. * = Can Usually Be Found In The Ethnic Section Of Any Supermarket Or In A Chinese Market Etc. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lobster Sauce (05/20/93) (0:43) 2 T Salted Black Beans 1 Large Clove Garlic, Minced 2 Green Onions 1 Large Egg 1 T Water 2 T Cooking Oil 1/2 Lb Ground Pork (Not Sausage) 1/2 C Chicken Broth 1/2 T Thin Soy Sauce 1 T Sugar Cornstarch Paste Lobster Sauce: Soak Salted Black Beans For 10 Minutes; Rinse & Drain. Mash With Garlic. Cut Green Onions In 1/2" Sections. In Small Bowl, Beat Egg With Water. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Lone Star Steak Sauce (05-01-93) (19:48) Servings: 4 1/2 C Butter 2 T Worcestershire Sauce 3/4 T Black Pepper 2 Ea Drops Tabasco 1/2 C Lemon Juice 1 Ea Sm. Clove Garlic, Minced 1/2 T Dry Mustard 1 X Salt To Taste Combine All Ingredients, Heat Until Butter Melts. Broiler Juices May Be Added. Serve With Steak Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marchand De Vin Sauce (12-04-93) (2:22) 2 Tbls Oil 2 Tbls Unbleached Flour 1 Small Onion Finely Chopped 10 Ozs Beef Broth (1 Can) Plus 10 Ozs Water (1 Can Full) 3 Tbls Tomato Paste 1/2 Cup Ham, Finely Chopped 1/2 Cup Mushrooms, Chopped 4 Medium Shallots Or Green Onions, Finely Chopped 4 Tbls Butter 1/2 Cup Dry Red Wine 1 Tbls Lemon Juice 1 Tbls Fresh Thyme, Chopped (Or 1 Tsp Dried) 1 Tbls Worcestershire Sauce Make A Roux By Stirring 2 Tbls Of Oil And 2 Tbls Of Flour In A Heavy Skillet, Over Medium Heat, Until Chocolate Brown. Add The Onion And Wilt Then Add The Broth, Water, Tomato Paste, Ham And Mushrooms. Cook Until Thickened And Reduced To Half, About 30 Minutes. In A Small Pan, Saute The Shallots In 4 Tbls Of Butter. Add The Red Wine And Simmer Several More Minutes. Add The Lemon Juice, Worcestershire Sauce And Thyme. Before Serving, Strain Out The Solids And Serve Over The Steak. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinade & Basting Sauce For Brisket Of Beef (05-06-93) (18:41) Servings: 8 3 C Dry Red Wine 3 T Salt 1 C Olive Or Peanut Oil 3 T Poupon Mustard 2 T Wine Vinegar 2 T Prepared Horseradish 2 T Onion Powder 3 T Lime Juice 1 T Garlic Powder 2 T Ground Cayenne Pepper Mix All Of The Ingredients Really Well And Then Pour Over Whole Beef Brisket. Let Marinate For Several Hours, Or Overnight If Possible. Also, Use This Marinade As A Basting Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinade For Lamb Or Goat (05-02-93) (21:06) Servings: 6 4 C Chablis Wind 1 C Green Creme De Menthe 1 T Onion Powder 1 T Dried Mint (Crushed) 2 T Louisiana Hot Sauce 1 C Soy Sauce 1 C Water 2 T Olive Oil Mix All Ingredients. Marinade Lamb Or Goat 6 To 12 Hours, Then Use The Marinade As A Basting Sauce As It Cooks. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Marinara Sauce (11/01/94) (0:36) Yield: 3 Servings 1/4 C Extra-Virgin Olive Oil 2 Sm Garlic Cloves, Minced Or Crushed And Peeled* 2 1/2 Lb Plum Tomatoes, Peeled, Seeded And Finely Chopped Or One 35-Oz. Can And One 14-Oz. Can Of Italian Plum Tomatoes, Lightly Drained And Finely Chopped 1/4 Ts Salt 1/2 Ts Pepper 2 Tb Shredded Fresh Basil 1. In A Medium Nonreactive Skillet, Heat The Oil Over Moderately Low Heat. Add The Garlic And Cook, Stirring, Until Golden, About 4 Minutes. Discard The Garlic If Desired. 2. Add The Tomatoes, Salt And Pepper. Cook, Stirring Occasionally, Until Thickened, About 30 Minutes. Soft Bits Of Tomato Will Remain, And The Sauce Should Be Thick Enough To Hold Its Shape On A Spoon. (The Sauce Can Be Made Ahead And Kept Covered In The Refrigerator For Up To 4 Days Or Frozen For Up To 3 Months.) Stir In The Basil Just Before Serving. * Crushed, Peeled Garlic Cloves Can Be Discarded After Browning For A Very Subtle Flavor Or Left In And Discarded At The End Of Cooking For A Slightly More Emphatic Garlic Taste. More Often Than Not I Used Minced Garlic And Leave It In. This Gives The Sauce A Strong Garlic Flavor. Note: Many Southern Italians Refer To A Quick Tomato Sauce As "Marinara" Because It Could Be Made At A Moment's Notice By A Fisherman's Wife Upon Her Husband's Return. Serve Over Breaded Or Fried Foods Or Mixed Into Baked Pasta Dishes Or Spaghetti, It Is The Most Common Southern Italian Tomato Sauce. I Like To Make A Simple Marinara, Which I Can Later Adjust By Adding Sauteed Onions, Other Fresh Herbs, Such As Oregano, Parsley, Marjoram Or Rosemary, Or By Adding Hot Peppers. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Mediterranean Marinade (11-06-92) (2:45) Ibm 1/4 Cup Red Wine Vinegar 1/4 Cup Tarragon Vinegar 2 Tablespoons Olive Oil 1 Clove Garlic, Crushed 1 Teaspoon Oregano 1/2 Teaspoon Crushed Rosemary 1/2 Teaspoon Salt Combine Ingredients And Serve Over Meat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Melba Sauce (12/18/93) (0:21) 1 Pkg. Thawed Frozen 1 1/2 Teasp. Cornstarch Raspberries 1 Tablesp. Cold Water 1/2 Cup Currant Jelly In Saucepan, Mash Raspberries; Add Jelly. Bring To Boil. Add Cornstarch Mixed With Water; Cook, Stirring, Until Clear. Strain; Cool. Makes 6 Servings. Traditionally It's Served Over Vanilla Ice Cream, Which Has Been Topped With Canned Peach Half. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Meuniere Sauce (08-23-93) (0:45) Servings: 1 3/4 C Butter Or Margarine 1 Ea Parsley, Minced 2 T Green Onions, Chopped 1/4 Ea Alt 3 T Lemon Juice 1/4 Ea White Pepper 1 Ea Dash Of Hot Pepper Sauce 1 Ea Ash Worcestershire Sauce Combine All Ingredients And Simmer 5 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mexican Salsa (08-23-93) (0:47) Servings: 8 1 Ea 8 Oz. Can Tomato Sauce 2 T Crushed Red Chili 1/2 T Cumin Powder 1/2 T Oregano 1 T Salt 2 Ea Garlic Cloves, Minced (Or 1/4 T Garlic Powder) 2 T Vinegar 1 Ea Juice Of Half A Lemon Combine All Ingredients And Mix Well. Let Stand For 3 Hours. Excellent With Tacos Or As A Dip For Tortilla Chips. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Microwave Cheddar Sauce (10-22-92) (1:26) Heat 1 Cup Of Milk On Medium High. Set Aside. Melt 2 Tablespoons Butter 1 Minute On High. Stir In 2 Tablespoons Flour, Heat 1 Minute More On High. Briskly Stir In Warm Milk. Blend Well. Cook On High 2 1/2 Minutes, Or Until Boiling. Stir In 1 Cup Grated Cheddar Cheese. Blend Well. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mint Sauce Heat 1 Jar (10 Ounces) Mint Jelly And 3 To 4 Tablespoons Water; Stirring Occasionally, Until Jelly Is Melted. Strain If Foam Forms. Cool. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Minted Cantaloupe Sauce (12/17/93) (22:29) 1/3 Cup Granulated Sugar 2 Sprigs Mint 1/4 Cup Water 2 Teasp. Fresh, Frozen, Or 1 Cup Diced Cantaloupe Canned Lemon Juice Combine Sugar And Water. Cook Over Low Heat, Stirring Constantly, Until Sugar Is Dissolved; Boil 1 Min. Add Cantaloupe, Mint; Bring To Boil. Remove From Heat; Add Lemon Juice. Refrigerate- Remove Mint. Makes 1 Cup. Spoon Over Slices Of Vanilla Ice Cream; Garnish With Fresh Mint Leaves. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Bernaise Sauce 1/4 Cup Dairy Sour Cream 1/4 Cup Mayonnaise Or Salad Dressing 1 Tablespoon Tarragon Vinegar 1/2 Teaspoon Tarragon Leaves 1/4 Teaspoon Dried Shredded Green Onion 1/4 Teaspoon Salt Mix All Ingredients. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Creme Fraiche (05-26-92) (2:42) 1 1/4 Cups Evaporated Skim Milk 1 Cup Plain Low Fat Yogurt 1 1/2 Teaspoons Lemon Juice In A Medium Sized Bowl, Combine The Ingredients, Cover, And Let Stand At Room Temperature At Least 6 Hours. Refrigerate And Serve Well Chilled, Whisking The Mixture Before Using. Store Tightly Covered In The Refrigerator For Up To 5 Days. Makes 2 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Herb Mayonnaise (11-20-92) (0:27) 1 Large Egg White 1 Tablespoon Vinegar 1 Teaspoon Dijon Mustard 1/2 Teaspoon Sugar 1/4 Teaspoon Salt 2 Tablespoons Chopped Parsley 1/2 Clove Garlic 1 Cup Cottage Cheese In Blender Whip Egg White, Vinegar, Mustard, Sugar, Parsley, Garlic And Salt One Minute Until Light And Frothy. With Blender Running, Spoon Cottage Cheese; Blend Until Smooth. Refrigerate At Least One Hour Before Using. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Hollandaise Sauce (10-17-92) (20:33) 1 Cup Skim Milk 2 Teaspoons Cornstarch 1 Small Egg Yolk 1 Tablespoon Unsalted Margarine 2 1/2 Tablespoons Lemon Juice 1/2 Teaspoon Dijon Mustard 1 Tablespoon Sour Cream 1/8 Teaspoon Salt 1/8 Teaspoon White Or Black Pepper In Small Heavy Saucepan Over Moderately Low Heat, Whisk Together The Milk, Cornstarch, And Egg Yolk; Cook Stirring Until The Mixture Comes Almost To A Simmer And Has Thickened Slightly 5-6 Minutes. Remove From The Heat. Whisk In The Margarine, Lemon Juice, Mustard, Sour Cream, Salt, And Pepper. Serve Warm. Makes About 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Mayonnaise (05-22-92) (3:07) 1 Tablespoon Cornstarch 1 Cup Cold Water 2 Tablespoons Olive Oil 2 Tablespoons White Vinegar 2 Tablespoons Plain Low Fat Yogurt 1 Teaspoon Prepared Yellow Mustard 1/2 Teaspoon Prepared Horseradish Place The Cornstarch In A Small Saucepan, Whisk In Cold Water, And Set Pan Over Medium Heat. Cook, Stirring Constantly, Until The Mixture Comes To A Boil. Boil For 1 To 2 Minutes Or Until The Mixture Is Clear. Remove From The Heat And Transfer To A Small Bowl. Whisk In The Olive Oil, Vinegar, Yogurt, Mustard And Horseradish. Store Tightly Covered In The Refrigerator For Up To 2 Weeks. Makes About 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Mayonnaise 1 (11-20-92) (0:24) 1 Large Egg White 1 Tablespoon Vinegar 1 Teaspoon Dijon Mustard 1/2 Teaspoon Sugar 1/4 Teaspoon Salt 1 Cup Cottage Cheese In Blender Whip Egg White, Vinegar, Mustard, Sugar And Salt One Minute Until Light And Frothy. Whit Blender Running, Spoon Cottage Cheese; Blend Until Smooth. Refrigerate At Least One Hour Before Using. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Sour Cream (05-25-92) (3:40) 1 Cup Milk 4 Teaspoons Buttermilk Powder 1/2 Teaspoon Unflavored Gelatin 1/3 Cup Plain Lowfat Yogurt In Medium Size Heavy Saucepan, Whisk Together The Milk And The Buttermilk Powder. Sprinkle The Gelatin On Top And Let Stand Until The Gelatin Softens - About 5 Minutes. Set The Pan Over Low Heat And Cook, Uncovered, Stirring Occasionally, For 5 Minutes Or Until The Gelatin Dissolves. Remove From The Heat And Whisk In Yogurt. Transfer The Mixture To A Medium Sized Bowl, Cover, And Chill In The Refrigerator For 1 Hour Or Until Thickened. Store Tightly Covered In The Refrigerator For Up To 5 Days. Makes 1 1/2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mock Tartar Sauce (10/25/94) (0:35) 1/2 Cup Nonfat Yogurt 1 Tbs Minced Sour Pickle 1 Tbs Minced Pitted Green Olive Tbs Minced Fresh Parsley 1/4 Tsp Powdered Mustard 1 Tsp Fresh Lemon Juice 1/8 Tsp Freshly Ground Pepper Combine All Ingredients And Refrigerate In A Tightly Covered Container. This Sauce Will Keep For A Week If Stored As Suggested. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Mopping Sauce For Barbecue (01/24/94) (0:00) Servings: 1 1 C Strong Black Coffee 1/2 C Worcestershire Sauce 1 C Tomato Catsup 1/4 C Butter Or Margerine 1 T Freshly Ground Black Pepper 1 T Sugar 1 T Salt Combine All Ingredients And Simmer For At Least 30 Minutes, Stirring Frequently. Store In A Tightly Covered Jar In Refrigerator. Heat Before Using. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mornay Sauce 2 Cups Milk 4 Tablespoon Flour 4 Tablespoon Butter 2 Tablespoon Minced Onion 1 Bay Leaf 3 Tablespoon Grated Swiss Cheese 3 Tablespoon Parmesan Cheese 2 Tablespoon Heavy Cream Bring Milk, Onion And Bayleaf To A Full Boil. Let Stand For 10 Minutes. Strain. Over Low Heat, Melt Butter In Sauce Pan, Add Flour, Cook Until Light Brown. Gradually Add Milk And Cream, Stirring Constantly, Until Mixture Starts To Boil. Stir In Salt And Pepper To Taste. Cook Over Low Heat, Stirring Often, About 10 Minutes. If Not Completely Smooth, Strain. Sprinkle In Cheese. Stir Until Melted And Smooth. Serve With Pasta, Eggs, Vegetables Or Fish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mushroom-Onion Topper (08-23-93) (0:26) Servings: 6 1 T Margarine Or Butter 1 Ea Onion; Thinly Sliced 4 Oz Mushrooms; 1 Can, * 1/2 T Worcestershire Sauce 1/8 T Pepper * Use 1 4-Oz Can Of Mushroom Stems And Pieces. ------------------------------------------------------------------------- Melt Margarine In A Small Skillet. Add Onion Slices And Cook And Stir Until Tender. Stir In Remaining Ingredients And Heat Through. Serve, Hot, Over Patties. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mustard Butter (08-23-93) (0:27) Servings: 6 1/4 C Margarine Or Butter;Softened 1 T Parsley; Snipped 2 T Mustard; Prepared 1/4 T Onion Salt Mix All Ingredients Together. Spoon Onto Hot Patties. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mustard Dipping Sauce (08-23-93) (0:48) Servings: 12 2 T Soy Sauce 2 T Sake 1 T Mustard Dijon 1/4 T Sauce Hot-Pepper Combine All Ingredients And Whisk To Blend Well. Makes About 1/3 Cup. Will Keep Short Periods If Refrigerated. Serve: As A Dip For Meat Balls Or Egg Rolls. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mustard Sauce Mix 1/2 Cup Mayonnaise Or Salad Dressing, 2 Tablespoons Prepared Mustard And 1 Teaspoon Finely Chopped Onion; Refrigerate. Makes About 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mustard Sauce 1 (04-29-92) (3:14) 1/2 Cup Mayonnaise 1/2 Cup Sour Cream 1 Tablespoon Dijon Mustard 1 Tablespoon Lemon Juice 2 Tablespoons Minced Parsley 1 Teaspoons\ Capers, Rinsed And Drained 1/4 Teaspoon Tarragon Dash Ground Red Pepper In Small Bowl Combine All Ingredients. Makes 1 1/4 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Mustard Sauce 2 (11-29-93) (9:36) Servings: 20 1 C Brown Sugar 1/2 Inegar 1/2 C Water 1/2 Ry Mustard (= 2 Oz Can) 1 T Flour 2 A Ggs (Beaten) Combine All Ingredients Bring To Boil..Reduce Temp To Simmer Til Thick.. At This Time You Can Add Sliced Hot Dogs Or Those Cute Party Sausages.. This Sauce Is Great For Party's... Place In Fondue Or Crock Pot To Keep Warm.. Put Some Cheese Squares Along Side As They Are Delicious Dipped In This Tangy Sauce Also.. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nuoc Cham (08-23-93) (0:48) Servings: 1 2 Ea Garlic Cloves, Minced 1/4 C Fresh Lime Juice 1 Ea Small Shallot, Minced 3 T Vinegar 1 Ea Chili, Fresh Seeded Minced 3 T Water 2 T Sugar 1 Ea Carrot, Finely Shredded 1/4 C Fish Sauce This Was Developed For People Who Did Not Like The Taste Of Fish Sauce. Combine Garlic, Shallot, Chile And Sugar In Mortar And Pestle And Pound To A Paste. Stir In Fish Sauce, Lime Juice, Vinegar And Water. When Sugar Is Completely Dissolved, Stir In Carrot. Or You Can Combine All Ingredients In Jar With Tight-Fitting Lid And Shake Until Blended. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Nuoc Cham 1 (08-23-93) (0:49) Servings: 12 1 Ea Garlic Clove Minced 1 T Lime Peel Minced 1/4 T Pepper Flakes Red, Crushed 2 T Lime Juice 2 T Fish Sauce 3 T Water 2 T Sugar Increase The Amount Of Red Pepper Flakes To Suit Taste. Combine Garlic, Lime Peel, And Red Pepper Flakes Then Add Lime Juice, Fish Sauce, Water, And Sugar. Whisk Until All Ingredients Are Blended And Sugar Is Dissolved. Makes About 1/3 Cup. Will Keep Short Periods If Refrigerated. Serve: Used On Vegetables, Meats And Fish By The Vietnamese. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= One Shot Sauce (12-05-93) (14:18) Servings: 3 1 Lb Butter 1/2 C Finely Chopped Onion 2 X Cloves Garlic, Minced 1/2 C Whiskey 1/4 C Worcestershire Sauce 1 T Pepper 1 1/2 T Dry Mustard 1 T Salt 1/4 T Tabasco Melt Butter In A Saucepan; Add Onion And Garlic And Cook Slowly Until Is Soft. Add Remaining Ingredients And Beat To Mix. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Barbecue Sauce (08-23-93) (0:50) Servings: 12 6 Oz Chili Sauce 1/4 C Orange Juice 1/4 C Soy Sauce 1/4 C Molasses 2 T Vinegar, Chinese Black 2 T Onion, Grated 1/2 T Ginger, Grated 2 T Sauce, Hot Pepper Combine All Ingredients In A Large Saucepan. Stir To Blend Then Bring To A Boil And Let It Cool. Makes About 1 1/4 Cups. Will Keep For A Brief Period If Refrigerated. Serve With Barbecued Ribs, Roast Chicken Or Beef. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange Butter Beat 1/2 Cup Butter With Electric Mixer Until Fluffy. Add 1 Tablespoon Confectioners Sugar And 1/4 Teaspoon Grated Orange Peel To Whipped Butter. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Orange-Pepper Sauce (10/22/94) (16:11) 4 Lg Orange Bell Peppers, Roasted -- Peeled & Coarsely Chopped 1/2 C Water 1/2 Tb Avocado Oil Herb Salt Cayenne Place Peppers In Food Processor & Process Into A Chunky Paste. Add Water & Process Until The Colour Lightens. Drizzle In The Oil, Season & Set Aside Till Ready To Serve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Orange Sauce 1/3 Cup Orange Marmalade 1/4 Cup Lemon Juice 1/4 Cup Soy Sauce 1 Clove Garlic, Minced 2 Teaspoons Cornstarch 2 Tablespoons Water In Saucepan, Mix Marmalade, Lemon Juice, Soy Sauce And Garlic. Mix Cornstarch And Water Until Smooth; Stir Into Saucepan. Cook, Stirring Constantly, Just Until Mixture Thickens And Boils. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Parsley Butter Cream 1/2 Cup Softened Butter. Blend In 1 Tablespoon Snipped Parsley, 1 Teaspoon Lemon Juice, 1/8 Teaspoon Savory, 1/8 Teaspoon Salt, And Dash Pepper. Serve On Potatoes. Makes 1/2 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pea And Lettuce Saute (11-04-92) (10:17) Ibm In 1 1/2 Quart Saucepan Melt 2 Tablespoons Butter Or Margarine; Add 2 Cups Finely Shredded Boston Or Iceberg Lettuce And 2 Cups Freshly Shelled Peas. Cook Tightly Covered, Over Low Heat About 5 Minutes, Shaking Pan Every Minute Until Peas Are Tender. Stir In 1 Tablespoon Finely Chopped Fresh Mint Or 1 Teaspoon Dried, Salt And Pepper To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peach Of The Old South Barbecue Sauce (02/02/94) (20:33) Combine 2 Cups Tomato Puree, 1/2 Cup Each: Peach Preserves, Dijon Style Mustard, Southern Comfort Whiskey And Strained Fresh Lemon Juice, 1/4 Cup Firmly Packed Golden Brown Sugar, 2 Tablespoons Hot Pepper Sauce And 1 Teaspoon Salt. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Peanut Sauce (08-20-92) (10:19) 1/2 Cup Chunky Peanut Butter 1/2 Cup Water 1/4 Teaspoon Cayenne Pepper 1 Tablespoon Grated Fresh Ginger 4 Teaspoons Soy Sauce 6 Green Onions, Trimmed And Thinly Sliced Chopped Peanuts For Garnish In A Small Bowl Whisk Together The Peanut Butter, Water, Cayenne Pepper, Ginger, Soy Sauce And Green Onions. Sprinkle With The Chopped Peanuts. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pesto Sauce (11-26-93) (1:08) 2 C Basil Leaves, Fresh 1 C Parsley Sprigs 8 Ea Garlic, Cloves 1 T Salt 1/2 T Pepper 1 C Parmesan Cheese 2/3 C Olive Oil Grind With Fine Plates Of Food Processor Or Grinder, Basil Leaves, Parsley Sprigs, And Garlic Into A Bowl. Add Salt And Pepper And Parmesan Cheese. With Mixer At A Medium Speed Whip For 1 Minute. Stop And Scrape Bowl. Turn Speed To High And Gradually Add Olive Oil In A Thin, Steady Stream, Whipping Until Absorbed. Use 1 To 2 Tablespoons Of Pesto Sauce Per Serving Of Pasta. Yields 2 Cups. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pesto Sauce, Winter Style (11/01/94) (0:39) Yield: 8 Servings 5 Large Cloves Garlic 1 Bunch Parsley 1 1/2 C Olive Oil 2 Tb Dried Basil 2 Oz Bottle Pignoli (Pine Nuts) Or A Small Package Of Fresh Pignoli 4 Oz Parmesan Cheese, Grated (Plus More For Dusting Pasta) 1/2 Ts Salt Peel And Cut Up The Garlic Cloves. Rinse The Parsley And Remove The Stems. Shake Dry. Add Everything To The Blender In The Order Given. Blend On High Until The Sauce Is Smooth. Refrigerate, Covered, Until Needed. This Makes Enough Sauce For 2 Lbs Of Pasta Or 8 Servings. Notes: You Will Need Extra Grated Parmesan Cheese To Sprinkle Over The Pasta That You Have Added The Sauce To. Do This Just Before Serving. Leftover Sauce Freezes Well. Use To Flavor Soups, Or On Broiled Meat Or Fish, Or As A Spread On Toasted French Bread. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Pink Tartar Sauce (08-23-93) (0:51) Servings: 8 1/2 C Mayonnaise 1 T Hamburger Relish 1 T Dijon-Style Mustard, Grainy 1 T Lemon Juice * Hamburger Relish Gives This Creamy, Flavorful Sauce Its Pretty Pink Color. In Small Serving Bowl, Combine All Ingredients. Chill Until Ready To Serve -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Piquant Sauce 1 Medium Onion, Sliced 1 Tablespoon Shortening 2/3 Cup Water 2 Teaspoons Cornstarch 2 Teaspoons Soy Sauce In Skillet, Cook And Stir Onion In Shortening Until Onion Is Crisp Tender, About 2 Minutes. Blend Water, Cornstarch And Soy Sauce; Pour Into Skillet. Cook Stirring Constantly, Until Sauce Thickens And Boils. Boil And Stir 1 Minute. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Piquant Sauce 1 Cook 2 Tablespoons Chopped Green Onion In 3 Tablespoons Butter Until Tender, But Not Brown. Blend In 2 Tablespoons All-Purpose Flour, 1/2 Teaspoon Dry Mustard, 1/2 Teaspoon Salt, And Dash Pepper. Add 1 1/4 Cups Milk And 1 Teaspoon Worcestershire Sauce. Cook, Stirring Constantly, Until Sauce Thickens And Bubbles. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Piquant Sauce 2 (01/24/94) (0:01) 2 Onions, Finely Chopped 1 T Butter Or Shortening 2 Cloves Garlic, Minced Very Fine 1 Sprig Thyme, Minced Very Fine 1 " Parsley, Minced Very Fine 1 Bay Leaf, Minced Very Fine 2 Pickles, 2 Inches Long, Cut In 1/4 Inch Slices 1 T Vinegar Salt And Pepper To Taste Hot Or Cayenne Pepper To Taste Smother The Onions In Butter Or Shortening; When Well Cooked, Without Burning, Add A Tablespoon Of Water, Or Consomme. Add The Garlic And Herbs. Season To Taste With Hot Pepper, Add Pickles And Vinegar. Let Boil About 5 Minutes. Add Salt And Pepper To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Praline Crunch Ice Cream Sauce (12/18/93) (0:18) 1/2 Cup Butter Walnuts 1 Cup Brown Sugar, Packed 2 1/4 Cups Corn, Bran, Or 1/2 Cup Broken Pecans Or Wheat Flakes In Saucepan, Place Butter And Sugar; Bring To Boil; Boil Just 2 Min. Add Pecans And Corn Flakes; With Fork, Toss To Coat. Cool. Crumble. Makes 6 Servings. Superb Over Vanilla Or Coffee Ice Cream. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Processor Hollandaise Sauce (08-23-93) (0:14) Servings: 4 1/2 Ea Juice From 1/2 Lemon 1 X Pinch Salt 1 X Pinch Of White Pepper 1/2 C Melted Butter 1/2 C Corn Oil Or Peanut Oil Place Lemon Juice, Egg, Salt And Pepper In Bowl Of Food Processor. Blend For 1 To 3 Seconds. Add Butter While Still Running, Then Add Corn Or Peanut Oil. Blend In Processor For 20 Seconds Until Smooth And Uniform Variations: Mouseline Sauce: As Per Hollandaise And Fold In 1/2 Cup Of Heavy Cream(Beaten To Stiffen) Figaro Sauce: As Per Hollandaise And Blend In 2 Tbsp Of Tomato Puree And 1 Tbsp Minced Parsley. Mustard Hollandaise: As Per Hollandaise And Blend In 2 Tbsp Dijon Mustard. Maltaise Sauce: As Per Hollandaise And Stir In 1/2 Tsp Finely Grated Orange Rind. All Very Good Sauces For Seafood Or Vegetables -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Barbecue Sauce (08-23-93) (0:52) Servings: 2 1/4 C Finely Chopped Onion 1 Ea Clove Garlic, Finely Chopped 2 T Butter Or Margarine 1 C Catsup 1/4 C Brown Sugar, Firmly Packed 1/4 C Lemon Juice 1 T Worcestershire Sauce 1 T Prepared Mustard 1/8 T Hot Pepper Sauce In Small Saucepan, Cook Onion And Garlic In Margarine Until Tender. Add Remaining Ingredients; Bring To A Boil. Reduce Heat; Simmer Uncovered 15 To 20 Minutes. Use As Basting Sauce For Pork, Chicken Or Beef. Refrigerate Leftovers. Microwave: In 1-Qt Glass Measure, Microwave Margarine On Full Power (High) 30 To 45 Seconds Or Until Melted. Add Onion And Garlic. Microwave On Full Power (High) 1 1/2 To 2 Minutes, Or Until Tender. Add Remaining Ingredients; Cover With Waxed Paper. Microwave On Full Power (High) 3 To 5 Minutes Or Until Mixture Boils. Microwave On 2/3rds Power (Medium-High) 4 To 5 Mins. To Blend Flavors. Proceed As Above. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Mushroom Sauce Stir 1 Cup Dairy Sour Cream Into One 10 1/2 Ounce Can Condensed Cream Of Mushroom Soup; Heat. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Tartar Sauce (01/23/94) (23:56) 1 C Mayonnaise 1 T Drained Sweet Pickly Relish 1/8 Tsp Garlic Powder 1/4 Tsp Onion Powder 1 Tsp Worchestershire Sauce (More Or Less - To Your Taste) Blend All Ingredients And Chill 30 Minutes. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Quick Tomato Sauce (08-23-93) (0:15) Servings: 1 1/2 C Chopped Onion 1/2 C Chicken Bouillon 3 C Chopped Tomatoes 1 T Apple Juice Concentrate 1/2 T Oregano 1/2 T Thyme 1/2 T Basil 1 T Garlic Powder 1 Pn Pepper Cook Onions In Bouillon Until Soft. Add Remaining Ingredients. Bring To Boil, Cover, Simmer 30 To 45 Min. Makes 3 1/2 Cups. Cal: 10 Per 1/2 C. Fat: Trace. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Ravigote Sauce Cook 1/4 Cup Snipped Green Onion In 1 Tablespoon Butter Until Tender. Add 3 Tablespoon Fry White Wine And 1 Tablespoon Vinegar. Simmer, Reducing Liquid By Half. Melt 1 Tablespoon Butter; Blend In 1 Tablespoon All-Purpose Flour. Add 1 Cup Light Cream. Cook And Stir Until Mixture Bubbles. Remove From Heat; Stir In 1/4 Teaspoon Each Salt And Dried Tarragon, Crushed. Return To Low Heat; Gradually Stir In Onion Mixture. Do Not Boil. Makes 1 Cup. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Real Sauce A La King (08-23-93) (0:15) Servings: 1 4 T Butter 1/4 C Flour 1/2 T Salt 1/4 T Pepper 1 1/2 C Milk 3/4 C Light Cream 1/4 C Finely Chopped Green Pepper 2 Ea Pimentos, Chopped 1/2 C Sliced Fresh Mushrooms 2 Ea Egg Yolks 2 T Dry Sherry In A Double Boiler, Melt The Butter. Stir In The Flour And The Seasonings. Gradually Stir In The Milk And Light Cream. Add The Green Pepper, Pimentos And Mushrooms. Stirring Occasionally, Cook The Mixture For 10 Minutes, Or Until It Has Thickened. Without Stirring, Cook Gently For 10 Minutes Longer. Beat The Egg Yolks And Sherry Together. Add This Mixture Gradually To The Sauce. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Chili Sauce (08-23-93) (0:53) Servings: 12 16 Ea Dried Red Chili Pods 1 Ea Hot Water 2 Ea Cloves Garlic 1 Ea Salt To Taste Open Each Dried Red Chili Pod. Wash Well Inside And Out And Remove Blemishes. Remove Stems, Seeds And Veins From The Pods. For Hotter Chili Leave Some Veins. Rinse With Cold Water And Soak In Hot Water For One Hour Or Until Soft. Place The Pods In An Electric Blender (Or Food Processor) And Add Enough Water To Almost Cover Them, Leaving About Two Inches Headspace. Blend Until Smooth And Skins Disappear, About 2-3 Minutes. If Sauce Seems To Be Too Thick, Add More Water And Blend For Another 1 Minute Or Until Skins Disappear. Add 2 Cloves Garlic And Process Until Well Blended. Salt To Taste. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Hot Pepper Sauce (08-23-93) (0:53) Servings: 8 24 Ea Long Hot Peppers 12 Ea Ripe Tomatoes 4 C Vinegar 1 C Sugar 1 T Pickling Salt 2 T Mixed Pickling Spices Wash And Drain The Vegetables. Seed And Chop The Peppers; Core And Chop The Tomatoes. Put The Vegetables In A Kettle With 2 Cups Vinegar, Bring To A Boil, And Boil Until Vegetables Are Soft. Press The Mixture Through A Fine Sieve. Add The Sugar And Salt And The Spices, Tied In A Bag, And Boil Until The Sauce Is Thick. Add The Remaining Vinegar Continue To Boil -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Pepper Puree (08-23-93) (0:53) Servings: 12 2 T Oil, Olive 2 C Onion, Chopped 2 Ea Garlic Cloves, Minced 1 Lb Peppers, Red Bell 2 C Chicken Stock 1 T Szechuan Chili Sauce Heat The Olive Oil In A Large Saucepan Over High Heat. Add The Onions, Garlic, And Bell Peppers Then Saute For 10 Minutes. Add The Chicken Stock And Chili Sauce. Bring To A Boil Before Reducing Heat To Simmer, Covered, Until Vegetables Are Very Soft. Let Cool Then Puree In A Processor Or Blender. Makes About 3 1/2 Cups. May Be Stored For Brief Periods If Refrigerated. Substitute Reduced Amount Of Hot Pepper Sauce For Szechuan Chili Sauce. Serve With Stir-Fried Or Steamed Chicken, Fish. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Pepper Salsa (08-23-93) (0:54) Servings: 12 3/4 C Pepper Red Bell Chopped Fine 1 1/2 C Tomatoes Seeded, Chopped 2 T Onion Minced 2 T Oil, Olive 1/2 T Sambal Oelek,Or To Taste Combine All Ingredients And Mix Well. Makes About 2 Cups Store For Short Periods In The Refrigerator. Serve With Chicken, Beef, Or Blue Corn Tortilla Chips. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Pesto Sauce (01/24/94) (0:01) Servings: 8 1/2 C Oil-Packed Sun-Dried Tomato 1/2 C Pine Nuts 3 C Fresh Basil 1/2 C Olive Oil 3 Garlic Cloves 1/2 Ts Salt 1/2 C Fresh Grated Romano 1/4 Ts Freshly Ground Pepper Drain And Chop The Sun-Dried Tomatoes. In A Food Processor Process The Sun Dried Tomatoes With The Basil And Garlic, Pulsing The Motor Until The Mix Is Chopped Coarse. Add The Romano, The Pine Nuts, And 0.25 C Of The Oil And Process For 10 Seconds. With The Motor Running Add The Remaining Oil, The Salt, And The Pepper. Scrape Down The Side Of The Processor Bowl, And Process The Mix Until It Is Well Combined. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Sauce 2 Tablespoon Flour 2 Tablespoon Olive Oil 4 Tablespoon Chili Powder 3 Dash Tabasco Sauce 1 Clove Garlic 1 Teaspoon Salt 1/4 Teaspoon Cumin 1 Chopped Onion Used With Beef Enchiladas. Heat Oil In Skillet And Saute Onion Until Tender. Remove From Heat And Add Flour. Mix Into A Paste Adding Chili Powder, Tabasco, Salt, Garlic And Cumin. Gradually Add 2 Cups Water And Bring To A Boil, Stirring Constantly. Reduce Heat And Simmer 10 Minutes. Makes Enough For 1 Standard Size Recipe Beef Enchiladas. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Red Wine Marinade For Beef (08-23-93) (0:17) Servings: 6 1/2 C Vegetable Oil 1/3 C Red Wine 2 T Fresh Lemon Juice 1/4 T Dried Thyme 1/4 T Black Pepper 2 Ea Large Garlic Cloves Minced In Measuring Cup, Whisk Together Oil, Wine Lemon Juice, Thyme, Pepper And Garlic. Place Beef In Plastic Bag Or Shallow Glass Dish. Pour Marinade Over Top; Seal Bag Refrigerate For 2 To 6 Hours. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Rellenos Sauce 1 Small Minced Onion 1 Clove Minced Garlic 1 Tablespoon Olive Oil 2 Cups Tomato Sauce 1/4 Teaspoon Sugar 1 Teaspoon Tabasco Sauce In Skillet Heat Oil. Add Onion And Garlic. Cook Until Onion