Recipes

All Purpose Barbecue Sauce

Servings: 4 servings

Ingredients:

¼ cub Salad Oil
2 tablespoon Soy Sauce
¼ cub Bourbon, Sherry, Or Wine
1 teaspoon Garlic Powder
1 Freshly Ground Pepper

Preparation:

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

Servings: 6 servings

Ingredients:

3 cub Dry white wine
½ teaspoon Cayenne pepper
1 teaspoon Onion powder
½ cub Soy sauce
½ teaspoon Garlic powder

Preparation:

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.
From Justin Wilson's "Outdoor Cooking With Inside Help"

Almond Red Sauce

Servings: 4 servings

Ingredients:

½ cub Slivered Almonds; Toasted
1 cub Onion; Finely Chopped
1 each Clove Garlic; Crushed
2 tablespoon Vegetable Oil
8 ounce Tomato Sauce; 1 cn
2 teaspoon Paprika
1 teaspoon Red Chiles; Ground
¼ teaspoon Red Pepper; Ground

Preparation:

Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot.
Makes about 1 ¾ cups of sauce.

Apple Bbq Sauce

Servings: 4 Servings

Ingredients:

1 cub Catsup
¼ cub Apple juice/cider
¼ cub Apple cider vinegar
¼ cub Soy sauce
¾ teaspoon Garlic powder
¾ teaspoon White pepper
1/3 cub Grated, peeled apple
¼ cub Grated onion
2 teaspoon Grated green pepper

Preparation:

Bring to a boil. Reduce heat and simmer 15 minutes. Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, ½ t celery salt, ½ t ground red pepper and ¼ t dry mustard before cooking. Baste with ½ c apple juice while cooking. Add sauce last 15 minutes.

Apple Salsa

Servings: 6 Servings

Ingredients:

2 medium Red apples; macs or cortland
2 tablespoon Lime juice
½ cub Chopped orange segments
½ cub Onion; finely chopped
½ cub Green pepper; finely chopped
1 Jalapeno pepper; fine chop
1 Clove garlic; minced
2 tablespoon Cilantro; chopped
1 tablespoon Cider vinegar
½ teaspoon Ground cumin
1 teaspoon Vegetable oil

Preparation:

Core and dice apples in ¼ inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving.
Good with pork, chicken, turkey and fish. Makes 3 cups.

APPLE SYRUP

Servings: 16 servings

Ingredients:

2 cub Unsweetened apple juice
¼ cub Brown sugar
2 tablespoon Cornstarch
¼ teaspoon Salt
¼ teaspoon Nutmeg
1 ½ tablespoon Lime juice

Preparation:

Makes 2 cups. Serves 8-10 as a topping for pancakes. Also great as a topping for cottage cheese or frozen yogurt.

Combine apple juice, brown sugar, cornstarch, salt and nutmeg in saucepan. Bring to a boil, reduce heat, and cook, stirring occasionally, 3-5 min or until thickened. Stir in lime juice (optional).

Source: The Enlightened Eater by Rosie Schwartz 1992 Toronto Shared by Elizabeth Rodier 4/93

APPLESAUCE SALSA*

Servings: 12 servings

Ingredients:

2 cub Apple sauce
1 cub Tomato-based, commercialhot salsa
2 each Granny Smith apples, peeled,cored, diced ¼"
1 tablespoon Cider vinegar
1 tablespoon Cinnamon, ground
½ teaspoon Cloves, ground
½ cub Raisins

Preparation:

Mix all ingredeints in a large bowl. Refrigerate for 6-24 hours.
Serve as a dip for chips or fruit pieces. Very good a s a sauce for grilled pork, grilled chicken, grilled fish, or as a sandwich spread for sliced pork, ham, beef, or chicken. ORIGIN: Don Houston's kitchen

Apricot Basting Sauce

Servings: 2 servings

Ingredients:

½ cub Apricot Jam
¼ cub Apricots; Dried, Fine Chop
¼ cub Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce

Preparation:

Heat all ingredients over low head, stirring occasionally, until jam is melted.
Makes about 1 cup of sauce.

Avocado Tomato Salsa

Servings: 1 1/2 cups

Ingredients:

2 medium Avocados; cut into smallcubes
1 large Tomato; cut into small cubes
1/3 cub Onions; minced
1 Lime; juiced
1 teaspoon Vietnamese Sweet ChilePepper Sauce
2 tablespoon Sake
1 ½ tablespoon Oil
1 teaspoon Cilantro; chopped
1/3 cub Green Onion; finely sliced
2 teaspoon Ginger; minced

Preparation:

Mix all ingredients together carefully.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Servings: 2 servings

Ingredients:

2/3 cub Finely chopped seeded
Tomato
2 tablespoon Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tablespoon Minced fresh coriander
(cilantro)
1 tablespoon Fresh lime or lemon juice

OMELET:
4 large Eggs
2 tablespoon Water
1 tablespoon Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 small Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
½ cub Coarsely grated Monterey
Jack (about 2 oz)

Preparation:

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

In an 8-inch skillet, preferably non-stick, heat ½ teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into ½ inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm.
Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN

Barbecue Sauce

Servings: 4 servings

Ingredients:

¾ cub Chopped Onion
¾ cub Tomato Catsup
1/3 cub Lemon Juice
3 tablespoon Worcestershire Sauce
2 teaspoon Salt
½ cub Salad Oil
¾ cub Water
3 tablespoon Sugar
2 tablespoon Prepared Mustard
½ teaspoon Pepper

Preparation:

Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites.

Barbecue Sauce

Servings: 1 servings

Ingredients:

3 cub Onions, chopped
¼ cub Honey
1 tablespoon Garlic, chopped
2 tablespoon Lemon juice
1 cub Sweet pepper, chopped
1 tablespoon Salt
½ cub Parsley, dried
3 tablespoon Lea & Perrins
1 cub Dry white wine
½ teaspoon Mint, dried
3 tablespoon Vinegar
1 tablespoon Liquid smoke
2 cub Ketchup
½ tablespoon Louisiana hot sauce

Preparation:

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.
From Justin Wilson's "Outside Cooking with Inside Help"

Barbecue Sauce 1

Servings: 1 servings

Ingredients:

3 cub Onions, chopped
¼ cub Honey
1 tablespoon Garlic, chopped
2 tablespoon Lemon juice
1 cub Sweet pepper, chopped
1 tablespoon Salt
½ cub Parsley, dried
3 tablespoon Lea & perrins
1 cub Dry white wine
½ teaspoon Mint, dried
3 tablespoon Vinegar
1 tablespoon Liquid smoke
2 cub Ketchup
½ tablespoon Louisiana hot sauce

Preparation:

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. From Justin Wilson's "Outside Cooking with Inside Help"

Barbecue Sauce 2

Servings: 5 servings

Ingredients:

1 -------seasoning mix--------
1 ½ teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon White pepper
½ teaspoon Ground cayenne pepper
1 ------main ingredients------
½ pound Bacon, minced
1 ½ cub Chopped onions
2 cub Pork, beef or chicken stock
1 ½ cub Bottled chili sauce
1 cub Honey
¾ cub Dry roasted pecans, chopped
5 tablespoon Orange juice (½ orange)
1 Rind & pulp from ½ orange
2 tablespoon Lemon juice (¼ lemon)
1 Rind & pulp from ¼ lemon
2 tablespoon Minced garlic
1 teaspoon Tabasco sauce
4 tablespoon Unsalted butter

Preparation:

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. From Paul Prudhomme's "Louisiana Kitchen"

Barbecue Sauce au Justin

Servings: 1 servings

Ingredients:

2 cub Onion, chopped
½ cub Wine vinegar
½ cub Bell pepper, chopped
4 teaspoon Salt
½ cub Olive oil
¼ cub Louisiana hot sauce
2 tablespoon Garlic, chopped
1 ½ cub Dry red wine
2 cub Ketchup
½ teaspoon Celery seed
2 tablespoon Parsley, dried
1 cub Steak sauce
2 tablespoon Lemon juice

Preparation:

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.
This is garontee to warm the belly.
From Justin Wilson's "Outdoor Cooking With Inside Help"

Barbeque Sauce 2

Servings: 5 servings

Ingredients:

SEASONING MIX:
1 ½ teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon White pepper
½ teaspoon Ground cayenne pepper

MAIN INGREDIENTS:
½ pound Bacon, minced
1 ½ cub Chopped onions
2 cub Pork, beef or chicken stock
1 ½ cub Bottled chili sauce
1 cub Honey
¾ cub Dry roasted pecans, chopped
5 tablespoon Orange juice (½ orange)
1 Rind & pulp from ½ orange
2 tablespoon Lemon juice (¼ lemon)
1 Rind & pulp from ¼ lemon
2 tablespoon Minced garlic
1 teaspoon Tabasco sauce
4 tablespoon Unsalted butter

Preparation:

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.
From Paul Prudhomme's "Louisiana Kitchen"

Basic Green Sauce

Servings: 8 servings

Ingredients:

1 cub Onions; Chopped, 2 Med.
½ cub Vegetable Oil
10 ounce Fresh Spinach; Chopped
½ pound Tomatillos; Coarsely Chopped
4 ounce Green Chiles; Chopped, 1 cn
2 each Cloves Garlic; Crushed
1 tablespoon Oregano Leaves; Dried
1 cub Chicken Broth
2 cub Dairy Sour Cream

Preparation:

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.

Basic Red Sauce

Servings: 4 servings

Ingredients:

8 each Ancho Chilies
3 ½ cub Warm Water
½ cub Onion; Chopped
2 each Garlic; Cloves, chopped
¼ cub Vegetable Oil
8 ounce Tomato Sauce; 1 cn
1 tablespoon Oregano Leaves; Dried
1 tablespoon Cumin Seed
1 teaspoon Salt

Preparation:

Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 ½ cups sauce.

Basting Sauce for Barbecue

Servings: 4 servings

Ingredients:

½ cub Margarine or Butter
½ cub Bacon drippings
3 tablespoon Lemon juice
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoon Chili Powder
2 cub Water

Preparation:

Butter is preferred in this dish for flavor, but you may prefer margarine.

In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to margarine mixture. Bring to a boil. Lower heat and simmer for 15 minutes.

Makes 3 ½ cups. Will serve to baste 5 lbs. brisket.

Enjoy! - Jeff Duke

BBQ Sauce

Servings: 1 servings

Ingredients:

3 tablespoon Ketchup
2 tablespoon Worcestershire sauce
2 tablespoon Vinegar
3 tablespoon Water
2 tablespoon Butter
2 tablespoon Lemon juice
2 tablespoon Sugar (level)
⅛ teaspoon Salt
2 drop Tabasco sauce

Preparation:

Mix all together, cook till butter is melted, then it is ready to serve. This is good over roast or chicken
No serving size give...used 1.

Purefoy Hotel Cookbook

BBQ Sauce /2

Servings: 1 servings

Ingredients:

1 cub Vinegar
½ cub Catsup
¼ pound Butter (1 stick)
½ teaspoon Dry mustard
2 tablespoon Worcesterhsire sauce
1 tablespoon Chili sauce
½ Lemon, thinly sliced
1 tablespoon Sugar
½ Pod, ground red pepper

Preparation:

Combine ingredients and boil 5 minutes. Strain and serve.
No serving size given...used 1.

Purefoy Hotel Cookbook

Bechamel Sauce

Servings: 1 Servings

Ingredients:

2 Onions
1 ½ ounce Butter
1 ¼ ounce Flour
1 ½ cub Calfs Broth
2 ⅛ cub Milk
Salt
Pepper,white
Nutmeg

Preparation:

1. Chop the onions finely, saute them in the butter until glassy. 2.
Add the flour and stirring constantly until flour is light yellow. 3.
Add the milk and the broth;mix with a whisk so you have no clumps. 4.
Let the sauce simmer, on low heat, for 20 minutes. 5. Season and pour through a sieve.
This sauce is good over cauliflower,potatoes and broccoli.

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

BEER BATTER From Kay Crowley

Servings: 1 Servings

Ingredients:

1 cub Flour
1 cub Beer
1 Egg
1 tablespoon Worcestershire sauce
1 tablespoon Mustard
2 cub Potato chips, crushed

Preparation:

Good with vegetables (mushrooms, onions, bell peppers, squash, etc.). Also good with shrimp, fish, crab and crawfish tails.

Pour beer in flour until thin mixture. Add 1 beaten egg, Worcestershire, and mustard. Dip vegetable or fish in batter; then roll through crushed potato chips. Drop into deep fryer at 300 degrees. Cook 3 to 4 minutes until light brown. From: "I'm Glad I Ate When I Did, 'Cause I'm Not Hungry Now"

Posted by Kay Crowley, KOOK-NET Boomerville USA * Houston TX * 713-370-1448

Benihana Ginger Sauce

Servings: 8 servings

Ingredients:

1 each Onion; small; sliced
½ cub Soy sauce
¼ cub Rice wine vinegar
1 each 1-inch piece gingerroot

Preparation:

Place all ingredients in blender and mix at high speed until ginger root and onion are finely chopped, about 2 minutes. Karen Mintzias TCVC49A

Benihana Mustard Sauce

Servings: 8 servings

Ingredients:

3 tablespoon Dry mustard
2 tablespoon Hot water
1 tablespoon Sesame seeds; toasted
¾ cub Soy sauce
¼ each Garlic clove; crushed
3 tablespoon Whipping cream; whipped

Preparation:

In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. Karen Mintzias TCVC49A

Bernaise Sauce

Servings: 6 servings

Ingredients:

2 tablespoon White wine vinegar
¼ cub Dry white whine or vermouth
2 tablespoon Tarragon leaves chopped
2 each Shallots, minced
3 each Egg yolks
1/3 cub Butter
1 Salt and pepper to taste

Preparation:

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.

BEURRE MAITRE D'HOTEL

Servings: 1 servings

Ingredients:

¼ pound Sweet butter
1 teaspoon Fresh lemon juice (amount may be doubled)
1 tablespoon Freshly minced parsley
½ teaspoon Salt
½ teaspoon Freshly ground pepper

Preparation:

This basic recipe is very good as it is, but variations using different fresh herbs (minced shallots or garlic, mustard, horseradish, and so forth) are just as wonderful.

SOFTEN THE SWEET butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper.

Makes ½ Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Big Cabin salsa

Servings: 2 Quarts

Ingredients:

1 can Salsa tomatoes with chipotle
1 can Diced tomatoes & green chile
1 tablespoon Cumin
1 can 16 oz tomato sauce
1 cub Diced onion
1 cub Diced celery
2 tablespoon Sugar
1 teaspoon Beau monde (or salt)
Garlic pepper to taste
3 teaspoon Jalapenos, canned, chopped

Preparation:

In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight.
This is a great salsa for homemade Mexican dishes!

Black Chili Paste - Nam Prik Pow *

Servings: 1 servings

Ingredients:

1 cub Oil For Deep-Frying
4 ounce Dried Green Jalapeno Peppers
1 cub Chopped Shallots
1 cub Chopped Garlic
8 ounce Dried Shrimp
2 tablespoon Shrimp Paste
1/3 cub Fish Sauce (Nam Pla)
¼ cub Sugar

Preparation:

This dip will give any food a much richer taste, and add spiciness.
~--------------------------------------------------------------------- ~-- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.

Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight fitting lid and use as needed. It will keep indefinitely.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Black Jack Barbecue Sauce

Servings: 1 servings

Ingredients:

1 cub Strong black coffee
1 cub Worcestershire sauce
1 cub Catsup
½ cub Cider vinegar
½ cub Brown sugar
3 tablespoon Chili powder
2 teaspoon Salt
2 cub Chopped onions
¼ cub Minced hot chili peppers
6 Cloves garlic - minced

Preparation:

Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refridgerate between uses.
Makes 5 cups.
Marlboro Country Cookin' Brochure
1992

Black Jack BBQ Sauce

Servings: 2 servings

Ingredients:

1 cub Strong black coffee
1 cub Worcestershire sauce
1 cub Catsup
½ cub Cider vinegar
½ cub Brown sugar
3 tablespoon Chili powder
2 teaspoon Salt
2 cub Chopped onions
¼ cub Minced hot chili peppers
6 Cloves garlic, minced

Preparation:

Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree in a blender or food processor. Refrigerate between uses.

Blueberry 'N' Spice Sauce

Servings: 6 servings

Ingredients:

½ cub Sugar
½ teaspoon Ground Cinnamon
¼ cub Hot Water
2 cub Blueberries
1 tablespoon Cornstarch
¼ teaspoon Ground Nutmeg
2 tablespoon Lemon Juice

Preparation:

Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first.

In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies.

MICROWAVE:

In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.
Proceed as above.

Blueberry Sauce From Lisa

Servings: 1 Servings

Ingredients:

12 ounce Fresh or frozen wildblueberries
1/3 cub Water
1/3 cub Sugar
1 teaspoon Grated lemon rind

Preparation:

Place all ingredients in a non-aluminum saucepan & bring to a boil.
Simmer gently for 10 min. Serve hot or cold.

Source: "The Summer Book" by Susan Branch (Meal Master format via Lisa Clarke)

Bordelaise Sauce - Master Chefs

Servings: 1 servings

Ingredients:

2 tablespoon Butter, unsalted
8 medium Shallots, roughly chopped
1 Garlic, clove, roughly chopped
Bouquet garni, (leek, parsley, thyme, and bay leaf tied together in a cheesecloth bag)
1 Wine, red, dry (750 ml) entire bottle
3 ounce Marrow, veal, OR
3 ounce Marrow, beef
2 tablespoon Flour, all-purpose
3 cub Veal Stock **

Preparation:

** See other recipe for Veal Stock

: Heat butter in medium saucepan.

: Add the shallots and garlic and cook until soft, about 5 minutes.

: Add bouquet garni and wine; bring to a boil.

: Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half.

: Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly.

: Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

: Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

From: Dale Shipp Date: 08-05-94 (15:05) Sound Advice (628) Cooking

Bourbon sauce for desserts

Servings: 3 servings

Ingredients:

½ cub Butter (at room temp.)
1 cub Sugar
4 Egg yolks, beaten
Pinch of salt
1 cub Cream, heated
½ cub Bourbon

Preparation:

1. In a small bow, with a hand mixer or whisk, cream butter and sugar. 2. Transfer to the top of a double boiler and place over, but not touching simmering water. Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even consistency is obtained. Keep warm. 3. Serve over any dessert pudding, ice cream, or poundcake.

~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky. published in Chicago Tribune Magazine, 6/11/93

posted by BUD

Brandy Sauce

Servings: 4 servings

Ingredients:

1 cub Water
2 tablespoon Corn Starch
2 tablespoon Butter
½ cub Sugar
1 teaspoon Nutmeg
¼ cub Brandy
1 teaspoon Real Vanilla

Preparation:

Mix dry ingredients and then stir them into a cup of boiling water.
Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread.

Broiled salmon fillets with fennel sauce

Servings: 4 servings

Ingredients:

2 pound Salmon fillets,boneless
2 tablespoon Olive oil
½ cub Water
5 tablespoon Butter,room temp.
⅛ teaspoon Nutmeg
⅛ teaspoon Cayenne
¾ pound Head of fennel

Preparation:

1. Preheat the broiler. 2. Carefully inspect the fish to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle with the oil and rub to coat on both sides. Set aside. 3. Trim the fennel and cut into ¼-in.
cubes. There should be about 1 ½ cups. Put the fennel in a saucepan and add the water a 1 tbsp of the butter. Cook 5 min. 4. Pour the fennel mixture into the container of a food processor or blender and add the remaing butter. Process to a very fine puree. Ther should be about 1 ¼ cups. pour the puree into a small saucepan and bring to a boil. Add the nutmeg and cayenne and stir. Let simmer about 3 min. 5.
Meanwhile, place the salmon pieces under the broiler about 4-in. from the source of heat. Cook about 4 min. on one side, turn and cook about 4 min. on the other side. 6. Transfer the salmon to a warm serving dish. Serve with hot fennel sauce spooned over or on the side.

Salmon lovers here you go.

Name for this dish: Filets de saumon sauce au fenouil

Bruce Aidell's Bourbon-Mustard Glaze

Servings: 1 servings

Ingredients:

¼ cub Brown sugar
2 tablespoon Low-sulfur Molasses
¼ cub Bourbon
¼ cub Soy sauce
2 teaspoon Worcestershire Sauce
¼ cub Dijon or Creole Mustard
½ teaspoon Black pepper

Preparation:

Note: Use this glaze to marinate portk or beef ribs before grilling or broiling; paint on lamb or pork chops, duck breast, or ham before baking. Baste with the mixture several times during cooking.
1. In a small bowl,combine sugar, molasses, bourbon, soy, and Worchestershire. Wiht a whisk, mix the ingredients until sugar has dissolved. 2. Add mustard and pepper and whisk until smooth.
From Chicago Tribune Magazine 6/13/93

posted by BUD

Bruce's Favorite Steak Marinade

Servings: 1 Cup

Ingredients:

½ cub Chicken Broth
¼ cub Honey
¼ cub Soya Sauce
2 tablespoon Ketchup
¼ teaspoon Ginger
1 cl Garlic, minced

Preparation:

1) Mix hot chicken broth (can be OXO) with honey and soya sauce in a 1 cup
measure.

2) Pour mixture into an 8x8x2 cake pan.

3) Mix in ketchup, ginger and garlic.

4) Place steaks in marinade at least 2 hours turning occasionally.
Soak overnight in the fridge for best results.

Note: Marinade may be kept in the fridge in a sealed container for several weeks.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Buddhist Nuoc Leo

Servings: 1 servings

Ingredients:

1 tablespoon Granulated sugar
2 tablespoon Tuong
2 tablespoon Water
Fresh hot red chili slicesto taste
1 tablespoon Chopped roasted peanuts

Preparation:

~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts.

~- Side notes: > Roasted peanuts - Add ½ cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched.
Transfer to a colander and cool (2-3 min). Wipe off skins.

> Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce.

The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume ~ a division of Penguin Books, NY, 1986).

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

Butter ginger sauce for pasta

Servings: 4 servings

Ingredients:

½ cub Butter
3 tablespoon Grated fresh giner
4 each Garlic cloves finely chopped
½ teaspoon Hot red pepper flakes
1 teaspoon Dried basil
4 each Whole gr onions finely chop
1 each Fresh black pepper
¼ cub Fresh grated parmaesam

Preparation:

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: ¾ lb Capellini, spaghettini or linguine.

BUTTER SAUCE - The Pillsbury Cookbook

Servings: 12 servings

Ingredients:

1 cub Sugar
¾ cub Half-and-half or evap. milk
½ cub Butter
½ teaspoon Rum extract (if desired)

Preparation:

In small sauce pan, combine all ingredients; heat just to boiling, stirring occasionally.

Serve warm. 1 ½ cups.

* * * * * * * * * * * * *

Nutrients Per 1 Tablespoon:

Calroies..........................80 Dietary Fiber..................0 g Protein..........................0 g Sodium.......................40 mg
Carbohydrate.....................9 g
Potassium....................10 mg
Fat..............................5 g Calcium..............< 2% U.S.
RDA Cholesterol....................15 mg Iron.................< 2% U.S. RDA

From the kitchen of Lois Flack

Butterscotch Sauce Ala Cyberealm

Servings: 4 Servings

Ingredients:

8 ounce Sugar
½ cub Cream
1 1/16 ounce Butter
2 tablespoon Maplesyrup

Preparation:

1. Mix sugar, cream,butter and syrup and on medium heat bring to a boil,
stirring often. 2. Cool and serve with pudding or icecream.

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Caper Sauce

Servings: 12 servings

Ingredients:

1 cub Mayonnaise
¼ cub Capers *
¼ cub Dairy Sour Cream
1 tablespoon Dijon-Style Mustard
1 tablespoon Horseradish
1 tablespoon White Vinegar
½ teaspoon Sugar

Preparation:

* 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.

Caper Sauce

Servings: 12 servings

Ingredients:

1 cub Mayonnaise
¼ cub Capers *
¼ cub Dairy Sour Cream
1 tablespoon Dijon-Style Mustard
1 tablespoon Horseradish
1 tablespoon White Vinegar
½ teaspoon Sugar

Preparation:

* 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.

Caphead Ice Cream Sundae

Servings: 1 Servings

Ingredients:

Vanilla ice cream
Ice cream cone
Sauce
Topping

Preparation:

Heat the sauce. Serve 2 scoops of ice cream into a bowl. Dip the large end of the ice cream cone into the sauce, about 1-inch deep.
Press the cone into the top of one of the ice cream scoops, so it is wearing it like a hat. Pour some sauce over the ice cream itself.
Sprinkle topping over the ice cream & sauce.

For the sauce, try Mom's Mississippi Mud Sauce, Chocolate Mint Sauce, or Blueberry Sauce.

For the topping, try dry roasted peanuts, thin pretzel sticks, cut into ½-inch pieces, rainbow sprinkles, M&M's, Reeses Pieces, or fruit.

Source: Lisa Clarke

CARRIBEAN GINGER PEPPER SAUCE

Servings: 6 servings

Ingredients:

2 tablespoon Jalapenos; seeded, minced
1 teaspoon Cayenne pepper
¼ teaspoon Salt
2 tablespoon Cornstarch
¼ cub Granulated sugar
¼ cub Lime juice, fresh preferred
¼ cub Unsweetened pineapple juice
1 cub Water
1 Soy sauce
2 tablespoon Fresh ginger;peeled,shredded
½ cub Pineapple chunks
2 tablespoon Chardonnay or dry white wine
1 tablespoon Chopped cilantro

Preparation:

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth.
Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent.
Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro.
Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce.
Chile Pepper Magazine
Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

Casera Sauce

Servings: 4 servings

Ingredients:

1 ½ cub Tomatoes; Finely Chopped
½ cub Onion; Chopped
1 each Clove Garlic; Finely Chopped
1 each Jalapeno Chile; Canned, *
½ teaspoon Jalepeno Chile Liquid
1 tablespoon Cilantro; Fresh,Snipped Fine
1 tablespoon Lemon Juice
½ teaspoon Oregano Leaves; Dried
1 ½ teaspoon Vegetable Oil

Preparation:

* Jalapeno Chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days.
Makes about 2 cups of sauce.

Charcoaled Squid - Pla Muk Yang *

Servings: 4 servings

Ingredients:

1 pound Whole Squid
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Soy Sauce

SAUCE:
6 Cloves Garlic, Minced
1 tablespoon Chopped Cilantro Leaves
1 tablespoon Chopped Onion
3 tablespoon Fish Sauce (Nam Pla)
3 tablespoon Lime Juice
1 tablespoon Palm Sugar

Preparation:

The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces.
~--------------------------------------------------------------------- ~-- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin.

Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor.

Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Cheese Sauce

Servings: 1 servings

Ingredients:

3 tablespoon Butter
3 tablespoon Flour;unbleached
2 cub Milk;hot
1 cub Mozzarella;cubed
1 cub Fontina;cubed
1 cub Provolone;cubed

Preparation:

Salsa di Formaggi "This recipe lists the cheese one should use for this very versatile sauce However, it can be prepared, as I often do, with any kind of cheese. Leftover cheeses are perfect for it."

In a heavy bottomed saucepan, melt the butter over low heat. Add the flour, and stir till well combined with butter. Add hot milk all at once and keep stirring until the sauce is smooth and thick. Add the cheeses and stir until all the bits are melted. Keep warm until you are ready to use it. NOTE: If you don't use the sauce right away, you may keep it in the refrigerator for one day. Then leave it at room temperature for several hours before placing it over very low heat and stirring constantly to make sure that it does not stick to the bottom of the pan and burn. YIELDS: ABOUT 3 CUPS

Source:_The Classic Cuisine of the Italian Jews_

Chicken Marinade #2

Servings: 4 Servings

Ingredients:

1 ½ cub Dry Red Wine (Zinfandel)
¾ cub Olive Oil
3 tablespoon Soy or Tamari Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
Pepper
3 pound Frying Chicken, cut up

Preparation:

In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended.
Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed.

Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

CHILE CREAM SAUCE

Servings: 1 servings

Ingredients:

2 Jalapeno chiles seeded and chopped
2 tablespoon Minced onion
½ cub Chicken stock
½ cub Cream
1 teaspoon Salt
½ teaspoon Ground cumin
1 tablespoon Butter

Preparation:

This is creamy, hot and perfect to serve with noodles or grilled meats.

PLACE ALL INGREDIENTS except butter in a saucepan over medium heat and cook until reduced by about ½. Pour into a blender and puree.
Replace the sauce in the saucepan, place over low heat and whisk in the butter.

Makes 1 ½ Cups

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

CHILI BASE

Servings: 8 servings

Ingredients:

2 Fresh pasilla chile peppers
2 Fresh Anaheim chile peppers
2 Red bell peppers
2 tablespoon Vegetable oil
2 medium Onions; diced
4 Fresh jalapeno chile peppers(or more if desired) seeded and finely minced
3 tablespoon Minced garlic
10 Tomatoes; seeded and diced
2 Dried ancho chile pepper=OR=- Pasilla chiles stemmed and seeded
2 teaspoon Cumin powder
1 teaspoon Ground cinnamon
Salt; as desired

Preparation:

If you like chili, you'll want to make a lot of this and freeze it.
Add whatever extra ingredients you like and you have your own custom chili.

ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes.
Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes.
Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Chili Paste - Sambal

Servings: 1 servings

Ingredients:

½ cub Dried Whole Red Hot ChilesStemmed And Seeded
2 Cloves Garlic, Halved
1 small Onion, Coarsely Chopped
¼ cub Sugar
¼ cub Lemon Juice
¼ cub Water
½ teaspoon Salt

Preparation:

Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal.
~--------------------------------------------------------------------- ~-- In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about ½ cup (about 10 minutes). Serve at room temperature. Makes about ½ cup. Typed by Syd Bigger.

Chilis in Oil (Nam Prik Pow)

Servings: 1 servings

Ingredients:

4 tablespoon Oil
3 tablespoon Finely chopped garlic
3 tablespoon Finely chopped shallots
3 large Dry red chilis; deseeded coarsely chopped
2 tablespoon Sugar
1 teaspoon Salt

Preparation:

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

China Moon Ginger dipping Sauce

Servings: 1 servings

Ingredients:

BARB DAY:
1 cub Pickled ginger juice; from CM Pickled Ginger recipe
¼ cub Japanese rice vinegar; plus 2 tbs., unseasoned
2 tablespoon Sugar
1 tablespoon Soy sauce

GARNISHES:
Green onions; thinly sliced rings, tops included
Fresno chili; thinly sliced rings

Preparation:

Makes 1 ½ cups.
Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with the garnishes for color and heat.
Store, refrigerated, in a clean glass jar. Shake well before using.

Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

China Moon Ten Spice Honey Dip

Servings: 1 servings

Ingredients:

BARB DAY:
½ cub Honey
¼ cub Soy sauce; plus 1 tablespoon
¼ cub Pickled Ginger juice; from CM Pickled Ginger recipe
¼ teaspoon -China Moon Ten Spice; see recipe

Preparation:

Makes 1 cup.
Combine all of the ingredients in a small non-aluminum saucepan.
Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using.

Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp

Chinese Barbeque Sauce

Servings: 1 servings

Ingredients:

¾ cub Catsup
½ cub Brown sugar
3 tablespoon Soy sauce
1 tablespoon Ground ginger
1 tablespoon Liquid smoke
2 Cloves garlic, minced

Preparation:

Combine all ingredients and heat until sugar is dissolved and bubbly.

Chipotle Mayonnaise

Servings: 4 servings

Ingredients:

½ cub Mayonnaise
½ cub Dairy Sour Cream
⅛ teaspoon Oregano Leaves; Dried,(Opt.)
2 each Chipotle Chiles; *

Preparation:

* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise

Chipotle Sauce

Servings: 8 servings

Ingredients:

2 each Chipotle Chiles; *
2 each Bacon; Slices, Finely Cut Up
¼ cub Onion; Finely Chopped, 1 Sm
3 cub Tomatoes; Finely Chopped
1 cub Beef Broth
¼ cub Carrot; Finely Chopped
¼ cub Celery; Finely Chopped
¼ cub Fresh Cilantro; Snipped
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

* You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles.
~--------------------------------------------------------------------- ~-- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce.

Chocolate Mint Sauce

Servings: 1 Cup

Ingredients:

1/3 cub Light Corn Syrup
¼ cub Water
½ cub Sugar
¼ cub Unsalted Butter
6 ounce Semisweet Chocolate Chips
½ teaspoon Vanilla Extract
¼ teaspoon Mint Extract

Preparation:

Heat corn syrup in small saucepan to boiling; boil until thick, about 1 to 2 minutes. Remove from heat. Stir in water, stir until smooth.
Stir in sugar and butter; return to heat. Bring to boiling; boil 3 minutes, stirring constantly. Remove from heat. Add chocolate chips and beat until smooth. Stir in vanilla and mint extracts. Pour into clean hot jar; cover and cool. Store in refrigerator. To reheat, remove jar lid; place jar in small saucepan of simmering water. Stir sauce as it softens. Serve over ice cream, fruit or cake. If giving as a gift, attach reheat directions to the jar.

Recipe from "Family Circle" Magazine - December 1993 issue.

Chocolate Mint Sauce from Lisa

Servings: 1 Cups

Ingredients:

8 ounce Semi-sweet chocolate
¼ cub Peppermint Schnapps
½ cub Whipping cream

Preparation:

Melt the chocolate in the top of double boiler. Mix in the Schnapps and whipping cream. Heat through. Delicious served on your favorite ice cream.

Makes 1 ½ cups.

The Inn at Weston Post Office Box 56 Weston, Vermont 05161 (802) 824-5804

Source: "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard (Meal Master format via Lisa Clarke)

Chocolate Mud Frosting

Servings: 1 servings

Ingredients:

¾ cub Semisweet chocolate chips
3 tablespoon Milk
½ teaspoon Vanilla extract
1 tablespoon Light corn syrup

Preparation:

In a 1 or 2-cup glass measure, heat together chocolate chips and milk in microwave oven on high 45-50 seconds, or until chocolate is melted and smooth when stirred.

Add vanilla and corn syrup, then blend well.

Refrigerate, stirring occasionally, until thickened to frosting consistency.

Jeff

Cilantro Pesto

Servings: 4 servings

Ingredients:

1 ½ cub Fresh Cilantro; Firm Packed
½ cub Parsley; Firmly Packed
½ cub Parmesan Cheese
½ cub Vegetable Oil
¼ teaspoon Salt
3 each Cloves Garlic
¼ cub Pine Nuts; 1 oz

Preparation:

Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended.
Makes about 1 ¼ cups Pesto

Cilantro Pesto with Peanuts

Servings: 1 servings

Ingredients:

-NOTE: This recipe makes:
1 ½ cub -PESTO SAUCE-

INGREDIENTS:
2 ounce Butter
1 ounce Roasted, unsalted peanuts
½ cub Cilantro leaves (loosely packed)
½ Fresh Jalapeno pepper (seeded if desired)
6 ounce Peanut oil; -OR- half Peanut oil -and- half Cottonseed oil
1 ounce Argentine Parmesan cheeseOR- other Parmesan cheese freshly grated
Salt; to taste

Preparation:

Place butter and peanuts in a food processor. Process until pureed.
Add cilantro and Jalapeno pepper and process briefly until incorporated. Drizzle in all of the oil while machine is running.
Add Parmesan and salt. Process briefly. Remove from workbowl and cover until ready to serve.

Makes 1-½ cups

Author's note: This recipe comes from David Schy, a chef I met at an herb seminar in Los Angeles who is now working in a Chicago restaurant. Use this unusual spicy sauce over fresh pasta and soups or to flavor meat dishes. When I make it I double the amount of cilantro and I make it in a blender. Make this pesto only a few hours before using as the flavors deteriorate rapidly.

Source: Cooking from the Garden - by Rosalind Creasy : ISBN: 0-87156-731-8 Typed for you by Karen Mintzias

Citrus Barbecue Sauce

Servings: 5 servings

Ingredients:

1 each Onion; Large, Finely Chopped
1 tablespoon Ground Red Chiles
¼ teaspoon Ground Red Pepper
1 each Ancho Chile; *
1 tablespoon Vegetable Oil
1 cub Orange Juice
½ cub Lime Juice
2 tablespoon Sugar
2 tablespoon Lemon Juice
1 tablespoon Fresh Cilantro; Snipped
1 teaspoon Salt

Preparation:

* Ancho chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally.
Makes about 2 1/3 cups of sauce.

Close to Swiss Chalet Barbecue Sauce

Servings: 1 servings

Ingredients:

3 cub -Water
¼ cub Tomato juice
1 Chicken bouillon cube
1 ½ teaspoon Paprika
1 teaspoon Sugar, granulated
¾ teaspoon -Salt
¼ teaspoon Basil, dried
¼ teaspoon Parsley
¼ teaspoon Poultry seasoning
¼ teaspoon Thyme
¼ teaspoon Ginger, ground
¼ teaspoon Dry mustard
¼ teaspoon Onion powder
1 Bay leaf
¾ teaspoon Worchestershire sauce
6 drop Tabasco sauce
2 teaspoon Lemon juice
1 tablespoon Cornstarch
1 tablespoon -Water
1 tablespoon Vegetable oil

Preparation:

"This recipe..appeared in the Toronto Star many yearsd ago as a result of a contest to create a sauce similar to Swiss Chalet's barbeque sauce. Home economist Kay Spicer created the winning recipe."

Anne's note: Swiss Chalet is a chain of Ontario chicken resturants.
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 ½ qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worchestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf.
Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.

MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan

Cocktail Sauce

Servings: 10 servings

Ingredients:

14 fluid ounce Catsup (1 bottle)
2 tablespoon Horseradish (prepared)
1 tablespoon Lemon juice
½ teaspoon White pepper

Preparation:

Mix well (using a whisk, if possible). Serve with your favorite seafood or chicken dishes.

Comforting Barbecue Sauce

Servings: 25 servings

Ingredients:

4 cub Onions, chopped
1 cub Celery, chopped
1 cub Bell pepper, chopped
1 cub Fresh parsley, chopped
1 cub Peanut cooking oil
2 tablespoon Garlic, chopped
3 cub Steak sauce
½ cub Louisiana hot sauce
3 cub Ketchup
3 teaspoon Salt
1 cub Southern Comfort Liquor

Preparation:

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.
Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help"

Corn Salsa

Servings: 4 servings

Ingredients:

16 ounce Corn; Canned, Drained (1 cn)
4 ounce Green Chilies; Canned, Drain
1 each Jalapeno Chile; *
¼ cub Green Bell Pepper; Chopped
¼ cub Green Onions w/tops; Sliced
2 tablespoon White Wine Vinegar
1 tablespoon Vegetable Oil
¼ teaspoon Salt

Preparation:

* Jalapeno chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

Cousin Leda's Banana Chutney

Servings: 1 servings

Ingredients:

6 Bananas
1 cub Minced onion
1 cub Raisins
1 cub Minced tart apples
1 cub Apple cider vinegar
2 cub Sugar
1 tablespoon Salt
1 teaspoon Ground ginger
1 teaspoon Nutmeg
¼ cub Cayenne Pepper
1/3 cub Lemon juice
3 Cloves garlic - minced

Preparation:

Peel and mash bananas. In a large casserole dish combine all of the ingredients. Bake in a 350~ oven for about 2 hours, stirring occasionally.
When thickened, ladle into sterilized jars and seal.

Makes about 2 pints.

Source: Aunt Bee's Mayberry Cookbook Contributor: Everett and Deane Ward Greenbaum-writer

Cream Cheese Sauce

Servings: 1 servings

Ingredients:

8 ounce Cream cheese
1 Cream to thin
1 Celery salt
1 Tobasco
1 Onion juice or powder
1 Worcestershire sauce

Preparation:

Add enough cream to cream cheese to thin. Season to taste.
Mrs. R. Gamble Mann

Creamed Tuna

Servings: 4 servings

Ingredients:

1 tablespoon Butter
2 tablespoon Flour
1 cub Milk
1 can Tuna fish 6 oz
Salt, to taste
Pepper, to taste

Preparation:

Melt butter in frying pan, on medium-high heat. Cream in the flour, browning slighlty. Add milk, stirring constantly, until the mixture begins to thicken. Add drained tuna, and continue until the tuna is warm.

Salt and pepper to taste. Tuna saltiness varies widly, so use caution on adding salt.

Variations: Add garlic, onion, and/or chilli powder.

Serve over dry or very lighly buttered toast.

My Mom's recipe, submitted by Dan Ceppa

Creamy Cucumber Sauce

Servings: 1 servings

Ingredients:

½ cub Mayonnaise or salad dressing
½ cub Coarsely grated peeled
Cucumber
1 teaspoon Fresh grated lemon peel
2 teaspoon Fresh squeezed lemon juice
¼ teaspoon Dried dill weed
Salt and pepper

Preparation:

In a small bowl, combine mayonnaise or sald dressing, cucmber, lemon peel, lemon juice and dill weed. Seson to taste with salt and pepper.
Serve over broiled, poached or fried fish.
Source: Creative Home Cooking
: by Mona Brun
From the collection of K. Deck

From: Dale Shipp Date: 04-22-94 (15:43) Computer Specialties Bbs (169) Cooking

Creamy Peppery Pasta Sauce ****

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 cub Chopped Onion
3 medium Minced Garlic Cloves
28 ounce Canned Whole Tomatoes
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Chopped Fresh Basil Leaves
Or:
1 teaspoon Dried Basil
½ teaspoon Dried Rosemary
¼ teaspoon Salt
1/3 cub Ricotta Cheese (See Note)
1/3 cub Plain Yogurt (See Note)

Preparation:

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.
~--------------------------------------------------------------------- ~-- In a large saucepan, heat the oil and saute the onion and garlic until soft, about 5 minutes. Chop the tomatoes, reserving the liquid. Add the tomatoes, ½ cup of the reserved liquid, and the Tabasco sauce, basil, rosemary, and salt to the saucepan and mix well. Simmer, uncovered, for 30 minutes, adding more of the tomato liquid if the sauce is too thick. In a food processor or blender, process the ricotta cheese and yogurt until smooth. Stir the mixture into the tomato sauce and heat without allowing it to come to a boil.
The sauce may look slightly grainy, but appears smooth when it is added to hot pasta.

NOTE: Low-fat ricotta and yogurt can be used.

From: The Tabasco Cookbook.

Creamy Walnut and Pomegranate Sauce

Servings: 1 Cup

Ingredients:

1 ¾ cub Shelled Walnuts; grated orcrushed in a mortar
½ teaspoon Aleppo Pepper; or
1 pinch Cayenne Pepper; plus
½ teaspoon Hungarian Paprika
2 Cloves Garlic; peeled andcrushed with
1 pinch Salt
1 pinch Dried Marigold Petals;crushed, or
1 pinch Powdered Saffron; or
1 pinch Saffron Filaments
1 teaspoon Coriander Seeds
1 pinch Salt
1 ½ tablespoon Pomegranate Molasses;diluted in
½ cub Hot Water
1 tablespoon Fresh Coriander; crushed

Preparation:

Place walnuts, pepper or cayenne and paprika, garlic, marigold petals or saffron, coriander seeds and salt into a work bowl of a food processor.; blend until finely pureed into a smooth sauce, about 45 seconds. With machine on, add diluted pomegranate molasses. Scrape into a jar, fold in crushed coriander and allow to mellow at least 2 hours.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Creole Sauce "Torrido"

Servings: 6 servings

Ingredients:

1 can Tomatoes,crushed(16oz)
3 Hot chile peppers,fine chop
1 cub Onion,minced
1/3 cub White vinegar
½ teaspoon Hot pepper sauce
1 pinch Sugar
Salt to taste

Preparation:

1. Combine all ingredients in saucepan; bring to a boil.

2. Reduce heat; cover and simmer 30 minutes; stirring often to prevent sticking.

3. Refrigerate.

4. Serve with meat loaf, ham, sausage, eggs, hot dogs and sandwiches.

Crusty Curmudgeon Last Ditch Barbecue Sauce

Servings: 1 servings

Ingredients:

1 cub Broached Onions
2 l Vanilla Extract
½ pound Neat's Foot Oil
2 tablespoon Butter Or Oregano
1 Fresh Poltroon, Diced

Preparation:

To prepare: With floured hands, on a floured surface, standing on a floured floor, and just generally surrounded by mounds and mounds of flour, combine the ingredients in a greased 5-⅝" by 16-⅜" pan, then pour the mixture carefully into an ungreased 4-⅜" by 18-⅞" pan and heat it until a 1-⅜"blister forms when you stick your hand into it. A Poltroon is a Spiritless Coward.

CUCUMBER AND MINT SALSA

Servings: 4 servings

Ingredients:

1 medium Cucumber
1 tablespoon Salt
2 tablespoon Dark walnut oil
2 tablespoon Fresh lemon juice
1 tablespoon Finely chopped fresh mint

Preparation:

This goes well with grilled fish.

PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes. Rinse the cucumber and squeeze out any excess water.
Place in a mixing bowl and add the oil, lemon juice and mint leaves.
Mix well and pour into a small serving bowl.

Makes 1 ½ Cups

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- ====================================================================== ====
BBS: COLOSSUS Date: 01-14-93 (11:16) Number: 2902 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 29 Conf: (125) COOK

Cucumber Salsa

Servings: 6 servings

Ingredients:

1 cub Dairy Sour Cream
1 cub Yogurt; Plain
¼ cub Parsley; Snipped
¼ cub Cilantro; Fresh, Snipped
1 teaspoon Cumin; Ground
½ teaspoon Salt
2 each Cucumbers; Medium *

Preparation:

* Cucumbers should be pared, seeded and coarsely shredded.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.

Cucumber-Dill Sauce (Mama Leah Cookbook)

Servings: 999 servings

Ingredients:

2 Cucumbers peeled seeded chop
1 cub Sour cream
1 teaspoon Horseradish
6 Sprigs fresh dill
½ cub Mayonaisse

Preparation:

Place peeled, seeded cucumber in food processor and chop for 1 minute.
Serve as an accompaniment to fish.

Cumquat Sauce

Servings: 4 Servings

Ingredients:

12 Cumquats
1 ½ cub Orangejuice
1 ½ ounce Sugar

Preparation:

1. Wash and slice cumquats into fine, thin slices; add the orangejuice and the sugar and cook for about 10 minutes. 2. Let cool and serve with mousse au chocolat

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Curried Mayonnaise

Servings: 12 servings

Ingredients:

1 cub Mayonnaise
1 tablespoon Curry Paste, Red
2 teaspoon Lime Juice
¼ teaspoon Saffron Threads
¼ teaspoon Water

Preparation:

Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey.

David Wade's Diablo Sauce

Servings: 4 servings

Ingredients:

16 ounce Bland ketchup, Del Monte
½ cub White corn syrup
¼ cub Red wine vinegar
1 tablespoon To 2 tb A1 steak sauce
5 To 10 drops Tabasco Sauce
1 tablespoon To 2 tb Liquid Smoke
¼ teaspoon To ½ ts Garlic Powder
¼ teaspoon To ½ ts Dry Mustard
Black pepper to taste
Worcestershire powder
To taste

Preparation:

Blend the ketchup, corn syrup, vinegar, A1 sauce and tabasco over a medium heat. Stir until blended well.

Add remaining ingredients. Bring temperature up until simmering, lower heat and cook for 5 to 10 minutes.

Note: David used approx. 1 ts of the Worcestershire Powder and 1 tb black pepper. He did not measure any of the ingredients, but approximated all.

May be used over sausage which has had the fat rendered out by steaming or boiling.

From David Wade's cooking show, 6/9/93.

Enjoy! - Jeff Duke

Deep Dark Chocolate Sauce

Servings: 1 Cups

Ingredients:

½ cub Firmly packed brown sugar
½ cub Unsweetened cocoa
1 tablespoon Cornstarch
Dash of salt
1 cub Water
1 ½ teaspoon Vanilla

Preparation:

In a medium sized heavy saucepan, combine brown sugar, cocoa, corn- starch, and salt. Mix well. Stir in water; cook over medium-high heat, stirring constantly until mixture comes to a boil and thickens. Stir in vanilla. Serve warm. Store in refrigerator. Makes 1 ½ cups.

TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps, hazelnut, raspberry, or orange flavored liqueur, can be added with the vanilla.

Nutritional info: 2 Tbsps = 90 calories. Dietary exchange: ½ bread, 1 fruit

Source: Pillbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

Deer jerky marinade

Servings: 1 servings

Ingredients:

3 pound Deer meat, thinly sliced
¾ cub Wine, dry
1/3 cub Lemon juice
¼ cub Onion, minced
¼ cub Brown sugar
2 teaspoon Liquid smoke
1 teaspoon Seasoned salt
¼ teaspoon Pepper
3 Bay leaves

Preparation:

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator. Recipe date: 12/10/87

Dehydrator Barbecue Sauce

Servings: 8 servings

Ingredients:

1 cub Onions, dehydrated
1 cub Ketchup
¼ cub Sweet peppers, dehydrated
2 tablespoon Louisiana hot sauce
¼ cub Parsley, dried
1 tablespoon Salt
½ cub Honey
½ teaspoon Mint, dried
1 tablespoon Lemon juice
1 cub Dry white wine
3 tablespoon Lea & Perrins
3 tablespoon Vinegar
1 tablespoon Liquid smoke
1 cub Water

Preparation:

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." From Justin Wilson's "Outdoor Cooking With Inside Help"

Deliciously Diverser Summer Marinade

Servings: 1 Cup

Ingredients:

FROM SUSAN YOUNG, INTELEC:
½ cub Cider vinegar
2 tablespoon Lemon juice
1 Envelope Good Seasonings
Gourmet Parmesan Italian or
Italian Dressing
1/3 cub Olive oil
1 teaspoon Each dried oregano leaves
& grated lemon peel (opt.)

Preparation:

(Posted in MM format by Linda Fields at Cyberealm BBS 315-786-1120)

Pour vinegar and juice into a cruet or medium bowl. Add remainining ingredients, and shake vigorously or mix until well blended. Reserve ¼ cup marinade. Refrigerate.

Pour remaining marinade over 1 to 1 ½ pounds of meat, poultry, seafood, or vegetables; cover. Refrigerate to marinade. Drain; discard marinade. Cook as desired, basting with reserved ¼ cup marinade.

MARINATING TIMES: Beef - 4 hours or overnight; Chicken - 1 to 4 hours; Seafood or vegetables - 30 minutes to 1 hour.

KABOB METHOD: Alternately arrange beef, chicken, or seafood and vegetables on skewers. Prepare as directed above, marinating one hour.

Dessert Sauce

Servings: 1 servings

Ingredients:

1 cub Syrup, maple
1/3 cub Margarine or butter
1 cub Walnuts, plain or toasted *
Ice cream (to put sauce on)

Preparation:

* To toast walnuts, spread in shallow baking pan. toast at 400F stirring frequently 8 to 10 minutes or until golden brown.

Heat syrup and margarine in medium saucepan on low heat until margarine is melted. remove from heat. stir in nuts. cool until slightly thickened. serve over ice cream. Makes about 1 ½ cups.

SOURCE: LOG CABIN SYRUP RECIPES
/\/\ara |<ent ---
þ DeLuxeý 1.26b #5627 þ I was a cat in my first nine lives...purrrrrrrr

~-- TMail v1.31.5
* Origin: MicroFone 14 Gigs 16 Lines V.32b 908-494-8666 (1:107/331) ====================================================================== ====
BBS: Computer Specialties BBS Date: 08-13-93 (07:21) Number: 63024 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: MAPLEY MILK SHAKE RECIPE Conf: (149) COOKING

Dill Cream Dressing

Servings: 1 servings

Ingredients:

1 cub Basic mayonnaise recipe
½ cub Sour cream or plain yogurt
2 teaspoon Dijon mustard
1 tablespoon Dill; finely chopped, fresh
1 Salt & pepper to taste

Preparation:

I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste.
Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 ½ cups Source: Sallie Austin

Dill Mustard Sauce

Servings: 2 servings

Ingredients:

1 cub Sweet mustard
1 cub Sour cream
½ cub Chopped fresh dill

Preparation:

Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated.

Great with Gravlax and other fish.

Makes 2 cups.

Source: The Silver Palate Restaurant, NY

Dipping Sauce

Servings: 1 servings

Ingredients:

1 tablespoon Tamari soy sauce
1 teaspoon Dark sesame oil
1 teaspoon Rice vinegar
¼ teaspoon Chili oil
¼ teaspoon Honey
1 tablespoon Water

Preparation:

Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator.

"Sundays at Moosewood Restaurant Cookbook"

Down Home Barbecue Sauce

Servings: 6 servings

Ingredients:

1/3 cub Worcestershire sauce
1 can Condenced tomato soup
1 small Onion chopped
2 tablespoon Brown sugar
3 tablespoon Vinegar
1 tablespoon Horseradish sauce

Preparation:

Combine all ingredients simmer for ten minuters. Store in refigrator.

Easiest barbecue sauce

Servings: 1 servings

Ingredients:

3 tablespoon Catsup
2 tablespoon Vinegar
1 teaspoon Lemon juice
2 tablespoon Worcestershire sauce
4 tablespoon Water
2 tablespoon Cooking oil
3 tablespoon Brown sugar
1 teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Chili powder
1 teaspoon Paprika
½ teaspoon Red pepper

Preparation:

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.

Southern Living

Eggs In Green Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Mayonnaise
1 cub Sour cream; *
1 each Lemon; med, juiced
9 each Eggs; large, hard cooked
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sugar
1 ½ cub Fresh herbs; chopped **

Preparation:

* You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~--------------------------------------------------------------------- ~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve.

Eier In Gruner Sosse (Eggs In Green Sauce)

Servings: 4 servings

Ingredients:

2 tablespoon Mayonnaise
1 cub Sour Cream; *
1 each Lemon; Med, Juiced
9 each Eggs; Large, Hard Cooked
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sugar
1 ½ cub Fresh Herbs; Chopped **

Preparation:

* You can use part yogurt if so desired.
** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
borage may be used.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce.
Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve.

Electronic Gourmet's French Dressing

Servings: 1 Cup

Ingredients:

¼ cub Red or White Wine Vinegar
¼ teaspoon Salt
⅛ teaspoon White Pepper
¾ cub Olive Oil

Preparation:

In a bowl mix vinegar, salt and pepper with a fork. Add oil and mix vigerously until well blended and slightly thickened.

Variations: ==========

Garlic French Dressing:

Drop 1 peeled, bruised clove of garlic into dressing and let stand 2-3 days at room temperature. Remove garlic before using dressing.

Sweet French Dressing:

Prepare as directed. Then mix in ¼ c each of orange juice and honey or super fine sugar. Use to dress fruit salads.

Hints: =====

For a creamier dressing, beat over ice for 1 to 2 minutes.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Electronic Gourmet's Garlic and Herb Salad Dressing

Servings: 1 Jar

Ingredients:

2 cl Garlic, peeled and crushed
1 teaspoon Tarragon
1 teaspoon Marjoram
1 teaspoon Powdered Mustard
½ teaspoon Salt
¼ teaspoon Pepper
½ cub Olive Oil
4 tablespoon Red Wine Vinegar

Preparation:

1) Shake all ingredients in a small jar with a tight fitting lid. Let stand
at room temperature for at least 1 hour. The longer the better.

2) Shake again and use to dress any crisp green salad.

Hint: ~----

Store in jar and refrigerate 4-5 days. Always shake before using.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Electronic Gourmet's Herb Salad Dressing

Servings: 1 Cups

Ingredients:

½ cub Olive Oil
1 tablespoon Fresh Dill, minced
1 tablespoon Tarragon, minced
1 tablespoon Chervil or Fennel, minced
1 tablespoon Chives, minced
¼ teaspoon Fresh Marjoram, minced
½ teaspoon Salt
8 teaspoon Pepper
¼ cub Tarragon Vinegar

Preparation:

1) Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup. Let stand at room temperature for 3 to 4 hours. The longer the better.

2) Add vinegar and shake or stir well to blend.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Fish Marinade

Servings: 6 servings

Ingredients:

2 cub Chablis wine
2 tablespoon Lemon juice
2 teaspoon Salt
2 tablespoon Creole mustard
½ teaspoon Ground cayenne pepper

Preparation:

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish.
From Justin Wilson's "Outdoor Cooking With Inside Help"

FLORIDA FRUIT SALSA*

Servings: 25 servings

Ingredients:

4 cub Tomato based commercialhot salsa
½ cub Onion, coarsely chopped
2 each Garlic cloves chopped
2 tablespoon Cilantro, fresh, chopped
1 each Mango, ripe, diced ¼"
1 each Pineapple, fresh, cored,peeld and diced ¼"
3 each Scallions, chopped
½ cub Dates, chopped, coarsely
1 each Peach, peeled, diced ¼"

Preparation:

Mix the ingredients together in a large bowl. Refrigerate overnight.
Serve with anything...very good with grilled fish, grilled chicken, as a party dip, and even as a sandiwch spread for grilled pork or beef. ORIGIN: Don Houston's kitchen

FRESH CRANBERRY RELISH

Servings: 6 servings

Ingredients:

1 pound Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 cub Granulated sugar
2 tablespoon Grand Marnier or cognac

Preparation:

PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces.
Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Fresh Tomato Ketchup

Servings: 2 1/2 pints

Ingredients:

¼ cub Canola Oil
6 pound Ripe Tomatoes, cored and
Cut in large wedges
12 ounce Red Onion, cut in wedges
½ cub Parsley Leaves, loosely
Packed
¾ cub Celery, chopped
¼ cub Carrot, chopped
1 teaspoon Mustard Seed
1 Cinnamon Stick
1 teaspoon Whole Allspice
1 Whole Nutmeg
1 ½ cub Malt Vinegar
¾ cub Packed Brown Sugar
1 tablespoon Molasses
1 teaspoon Salt

Preparation:

In a large heavy nonreactive pot, heat oil. Add tomatoes, onions, parsley, celery, and carrot. Bring to a simmer. Reduce heat. Simmer slowly, uncovered, for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as much thick puree as possible. Discard solids and return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a cheesecloth bag.
Crush spices with a meat mallet. Add to puree along with vinegar, brown sugar, molasses, and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours until mixture thickens and is reduced to 4 or 5 cups, stirring frequently. (Cooking tine will depend on juiciness of tomatoes/ Gradually reduce heat and stir more frequently as mixture becomes thicker to prevent sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized pint canning jars. Seal. Cool on rack to room temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Fresh Tomato Salsa

Servings: 6 servings

Ingredients:

3 each Tomatoes; Medium, *
½ cub Green Onions w/tops; Sliced
½ cub Green Bell Pepper; Chopped
2 tablespoon Lime Juice; Or To Taste
2 tablespoon Cilantro; Fresh, Snipped
1 tablespoon Jalapeno Chile; Finely Chop
1 teaspoon Garlic; Finely Chopped
½ teaspoon Salt

Preparation:

* Tomatoes should be seeded and chopped (about 3 cups total) Mix all ingredients. Makes about 3 ½ cups Salsa.

FRESH TOMATO SAUCE

Servings: 1 servings

Ingredients:

10 cub Tomatoes
1 tablespoon Sugar
1 teaspoon White pepper
1 teaspoon Salt
2 cub Fresh basil

Preparation:

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.

Garbanzo Salsa

Servings: 4 servings

Ingredients:

1 can Garbanzos (8 oz)
1 cub Cilantro,fresh
1/3 cub Yogurt,lowfat,unflavored
1/3 cub Green onion,chopped
¼ cub Lime juice
Salt to taste
Pepper to paste

Preparation:

Drain garbanzos; whirl smooth in a food processor or blender with cilantro, yogurt, onions, and lime juice. Add salt and pepper to taste.

Garlic and Cilantro Sauce

Servings: 4 servings

Ingredients:

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded andfinely chopped
2 bunch Cilantro,finely chopped
½ cub Lime juice
¼ cub Extra virgin olive oil
1 teaspoon Salt

Preparation:

From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-¼ cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

GARLIC SAUCE

Servings: 1 servings

Ingredients:

1 each Large head of garlic
10 each Slices white bread
1 cub Olive oil
½ cub White vinegar
1 tablespoon Lemon juice
3 tablespoon Water

Preparation:

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.

Garlic-Rosemary Oil

Servings: 1 servings

Ingredients:

3 large Plump garlic cloves
½ cub Extra-virgin olive oil
1 sprig fresh rosemaryOR
1 teaspoon Dried rosemary
½ teaspoon Salt, or to taste

Preparation:

To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher.

NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.

Drizzle of potato waffles.

George Fassett's Hot Chicken Wing Sauce

Servings: 1 Cup

Ingredients:

Text only: "Melt ½ pound of butter and mix with as much Hot Tabasco
sauce as you can stand. For super hot, add the whole bottle (now,
that can get really hot depending on the size of the bottle you buy!).

Preparation:

Salt and pepper to taste, usually fairly heavy on the salt (keeps you eating the wings, like popcorn despite the fire coming out of your nostrils!)

Don't forget celery and blue cheese dressing to cool down the insides of your mouth enough to go back and have some more!

A trick I like... coat your wings in this mixture, and then deep fry them, and then coat again when done. Makes the wings nice and crispy!"

Source: George Fassett, Cyberealm BBS Watertown NY Originally posted July 7, 1992

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

George Fassett's Meat Marinade

Servings: 2 Servings

Ingredients:

1 cub Oil
1/3 cub Vinegar
4 Eggs
1 tablespoon Bell's seasoning
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Parsley flakes
Oregano

Preparation:

Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator.

If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust.
It's great.

Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120

George Fassett's Steak Sauce

Servings: 1 servings

Ingredients:

3 tablespoon Ketsup
1 teaspoon Worchestershire sauce
2 Or 3 shakes of soy sauce
Salt and pepper

Preparation:

"Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've never measured any of it, just put it together....

Take all ingredients and put it in a cup and mix well. You can vary the flavour you like the best, or jazz it up with more seasonings (garlic? celery salt? thyme?) or even add a drop or two of smoke flavoring. Regardless, it does well in a pinch when you don't have any A-1 in the house."

From: George Fassett, Cyberealm BBS, Watertown, NY originally posted 4/92

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Ginger Lime Dip

Servings: 1 servings

Ingredients:

½ cub Mayonnaise
½ cub Sour cream
2 teaspoon Grated lime peel
1 tablespoon Lime juice
1 tablespoon Honey
½ teaspoon Ground ginger

Preparation:

Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup.

Gingersnap Gravy

Servings: 6 servings

Ingredients:

SEASONING MIX:
1 teaspoon Black pepper
½ teaspoon Salt
½ teaspoon White pepper
½ teaspoon Ground ginger
½ teaspoon Dried thyme leaves
¼ teaspoon Rubbed sage
¼ teaspoon Ground cayenne pepper
⅛ teaspoon Ground cumin

MAIN INGREDIENTS:
2 tablespoon Chicken, pork, or beef fat
2 tablespoon Unsalted butter
¾ cub Finely chopped onions
½ cub Finely chopped celery
½ teaspoon Minced garlic
6 cub Basic chicken stock
1 cub Pan drippings from chicken
8 each Gingersnap cookies
1 teaspoon Light brown sugar, to taste
1 teaspoon Ground ginger, to taste

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-½ to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"

Ginger-Soy Marinade

Servings: 6 Servings

Ingredients:

¼ cub Cider-vinegar
2 tablespoon Low-sodium soy sauce
2 Green onion
1 tablespoon Gingerroot, grated
¼ cub Orange juice concentrate
2 tablespoon Fresh lemon juice

Preparation:

Mix all ingredients together in a small bowl. Use to marinate meat, fish, chicken for an hour or overnight, turning to coat from time to time. Remaining marinade may be used to baste meat while is cooking.
Makes ¾ cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g; SOD: 202mg; FAT: 0g;

Source: Found floating around BBSLand

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-20-95

Gold Medal Wondra Flour One-Step White Sauce

Servings: 1 servings

Ingredients:

1 cub Cold milk
2 tablespoon Gold Medal Wondra Flour
2 tablespoon Margarine or butter
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

constantly. Boil and stir 1 minute. 1 cup sauce.

Cheese sauce: Add ¼ teaspoon dry mustand and stir ½ cup shredded Chedder or American cheese into hot sauce until melted.

High altitude (3500 to 6500 feet): For Cheese Sauce, stir cheese into sauce over low heat until melted.

Grandmother Merrill's Chili Sauce

Servings: 4 servings

Ingredients:

1 each Large Onion
½ cub Sugar
½ teaspoon Salt
1 teaspoon Cinnamon
15 ounce (1 Cn) Tomatoes
½ cub Vinegar
1 teaspoon Allspice
2 each Pickled Peppers(Hot Or Mild)

Preparation:

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.

Greek Tomato Sauce With Olive Oil

Servings: 1 servings

Ingredients:

2 tablespoon Olive oil
1 small Onion; chopped
2 Garlic cloves; minced
2 pound Fresh tomatoes*
1 teaspoon Granulated sugar
¼ cub Red wine
Salt & freshly ground pepper
1 Stick cinnamon (optional)
2 Sprigs parsley; chopped
1 Sprig fresh basil; chopped

Preparation:

*Note: Tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped.

Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent. Add the garlic, tomatoes, sugar, wine, salt and pepper, and cinnamon, if desired. Taste for seasoning, then allow the sauce to simmer gently for 30 minutes. Remove the cinnamon stick before serving hot.

NOTE: For a thicker sauce, add ¼ cup tomato paste diluted with ¼ cup water when adding the tomatoes. For a smoother consistency, the sauce may be strained and seeds discarded just before the parsley and basil are added.

~-From the Kowboy Kitchen of Wesley Pitts

Green Chile Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Oil or lard
1 Clove garlic (optional)
½ cub Minced onion (optional)
1 tablespoon Flour
1 cub Water
1 cub Diced green chili
1 Salt to taste

Preparation:

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 Curry Paste *

Servings: 1 servings

Ingredients:

10 Green Jalapeno Peppers
5 Green Thai Chili Peppers
½ cub Sliced Cilantro/CorianderRoot Or Stems
8 Cloves Garlic
¼ cub Chopped Shallots Or:Purple Onions
¼ cub Chopped Lemon Grass Or:
1 tablespoon Dried Lemon Grass
5 Thin Slices Fresh GalangalOr 1 ts Dried GalangalPowder
1 teaspoon Cumin
1 teaspoon Shrimp Paste

Preparation:

Green curry paste is used to make the hottest of all Thai curries.
~--------------------------------------------------------------------- ~-- Combine all the ingredients in a blender and process until smooth.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Green Mango Dip - Nam Prik Ma-Muang *

Servings: 1 servings

Ingredients:

8 ounce Shredded Green Mango
6 Cloves Garlic, Minced
2 tablespoon Shrimp Paste
¼ cub Fish Sauce (Nam Pla)
2 tablespoon Lime Juice
2 tablespoon Sugar

Preparation:

A good dip with seafood and fish, fresh vegetables, and boiled eggs.
~--------------------------------------------------------------------- ~-- Place the shredded mango, garlic and shrimp paste in a mortor and gently mash with the pestle so that the mango is bruised but is still inn shreds.
Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables.
Makes 2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Haberno Pepper Sauce

Servings: 1 servings

Ingredients:

12 Haberno peppers, stemsremoved, peppers chopped
½ cub Chopped onion
2 Cloves garlic, minced
1 tablespoon Vegetable oil
½ cub Chopped carrots
½ cub Distilled vinegar
¼ cub Lime juice

Preparation:

Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habernos. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups

Haberno Pepper Sauce (AKA "Agent Orange")

Servings: 1 servings

Ingredients:

12 Haberno peppers, stemsremoved, peppers chopped
½ cub Chopped onion
2 Cloves garlic, minced
1 tablespoon Vegetable oil
½ cub Chopped carrots
½ cub Distilled vinegar
¼ cub Lime juice

Preparation:

Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habernos. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups

Halibut And Cucumber Sauce

Servings: 4 servings

Ingredients:

½ cub Cucumber, Shredded
½ cub Sour Cream
¼ cub Miracle Whip
1 tablespoon Chives, Snipped
2 teaspoon Lemon Juice
¼ teaspoon Salt
1 dash Pepper
2 pound Halibut, Fresh
¼ cub Butter
1 teaspoon Salt
⅛ teaspoon Pepper
1 Paprika

Preparation:

Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon juice, ¼ t salt and dash of pepper. Mix well and chill until serving time. Place the halibut in a well greased wire grill basket.
In a sauce pan melt the butter. Stir in the 1 t salt and ⅛ t pepper. Grill the halibut over medium-hot coals for 5-8 minutes depending on thickness of steaks. Brush with butter mixture occasionally. Turn and baste with the remaining butter mixture. Grill the halibut until it flakes easily with a fork, 5-8 minutes more.
Sprinkle halibut with paprika and serve with chilled cucumber sauce.
From: Syd's Cookbook.

HAM & REDEYE GRAVY

Servings: 1 Servings

Ingredients:

4 tablespoon Drippings from 4 half-inch
Baked ham steaks
¼ cub Firmly packed *light* brown
Sugar
½ cub *strong* fresh-brewed black
Coffee

Preparation:

Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly.

If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again.

Harvest Spice Whipped Cream

Servings: 6 Servings

Ingredients:

1 cub Whipping cream
2 Harvest Spice tea bags
2 tablespoon Sugar
Nutmeg for garnish

Preparation:

Simmer the cream and tea bags in a small pot for 6 to 10 minutes.
Remove the tea bags, squeezing out the excess cream, and discard the bags. Mix the cream and sugar together in a large bowl. Whip until fluffy. Serve with a sprinkle of nutmeg.

Source: Celestial Seasonings "Cooking With Tea" by Jennifer & Mo Siegel. Typed by Lisa Clarke.

Hell Dipping Sauce - Nam Prik Na-Rok *

Servings: 1 servings

Ingredients:

2 cub Oil For Deep-Frying
2 pound Freshwater Fish Fillets
1 cub Dried Green Thai ChiliPeppers
½ cub Unpeeled Garlic Cloves
½ cub Unpeeled Whole Shallots
2 tablespoon Shrimp Paste
¼ cub Fish Sauce (Nam Pla)
3 tablespoon Palm Sugar

Preparation:

Because it keeps well, this sauce was traditionally used by travelers.
~--------------------------------------------------------------------- ~-- Heat the oil in a large skillet to 375oF. Deep-fry the fish fillets until very crispy and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.

Place the fried fish, chilies, garlic and shallots in a mortor and mash with the pestle until smooth, or use the blender.

Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.

Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Herb and oil Marinade

Servings: 1 servings

Ingredients:

1 Juice and rind of 1 orange
¼ cub Lemon juice
¼ cub Vegetable oil
½ teaspoon Ginger
½ teaspoon Sage
1 Clove of garlic, minced
1 Freshly ground pepper

Preparation:

Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing.

Herbed Horseradish Sauce for fish

Servings: 4 servings

Ingredients:

1 cub Dannon Plain Lowfat orNonfat Yogurt
¼ cub Snipped fresh dill/cilantro
1 tablespoon Grated horseradish
2 teaspoon Lemon or lime juice
¼ teaspoon Dijon mustard
dash White pepper

Preparation:

In medium bowl, combine ingredients. Mix well. Cover and refrigerate.
Serve with grilled or poached fish.

Yield: enough for 1 pound of fish.

Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligrams cholesterol; 104 milligrams calcium.

Hollandaise with red and green Peppers

Servings: 4 Servings

Ingredients:

1 Pepper, green
1 Pepper, red
2 tablespoon Double Cream
4 Egg Yolks
Salt
Pepper
8 ounce Butter

Preparation:

1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min.
2.Put in cold water;take out and cut into quarters and peel of skin.
3.Puree each peppers with 1 tablespoon cream ;than mix into each one 2 eggyolk,salt and pepper with wirewisk. 4.Put butter into glasbowl and microwave at high fot 1 ½ minutes. 5.Mix the pepper mixes , each with half of the butter real well. Serve with fish Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

Homemade Mayonnaise from Bob Hogan

Servings: 1 Servings

Ingredients:

1 Egg yolk
½ teaspoon Salt
½ teaspoon Dijon mustard(or more to taste)
1 tablespoon Lemon juice=OR=- White Wine Vinegar
1 cub Light olive oil; -=OR=-peanut oil or vegetable oil
Hot water

Preparation:

QUICKLY BRING THE EGG to room temperature by setting it in a bowl of hot water for 2-or-3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want.

Makes 1 ½ Cups

Posted by Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

Homemade Worcestershire Sauce

Servings: 1 servings

Ingredients:

1 tablespoon Olive oil
6 ounce Peeled fresh horseradish chopped
2 medium White onions; chopped
3 tablespoon Minced jalapeno pepper
3 tablespoon Minced garlic
1 teaspoon Coarsely ground black pepper
2 cub -Water
4 cub Distilled white vinegar
1 cub Molasses
2 cub Dark corn syrup
1 ounce Chopped anchovy fillets drained
12 Whole cloves
1 tablespoon Salt
1 Lemon; peeled

Preparation:

In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes.
Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.

Source: Lee Bailey's New Orleans - by Lee Bailey with Ella Brennan : Typed for you by Karen Mintzias

Honey Dijon Glaze

Servings: 1 servings

Ingredients:

½ cub Honey
½ cub Dijon mustard

Preparation:

Mix together.

Use as a glaze when grilling, baking or broiling chicken.

Makes about 1 cup.

Honey Dijon Sauce

Servings: 1 servings

Ingredients:

½ cub Orange juice
½ cub Dijon Mustard
½ cub Honey

Preparation:

Mix together.

Use as a fat free dip for shrimp.

Makes about 1 ½ cups.

HONEY MUSTARD

Servings: 4 servings
1/3 cup honey ¾ cup dry mustard 1 cup cider
vinegar 3 eggs Directions: Serve with sandwiches,
to glaze meats and poultry and in salad dressings. Also wonderful
with cold shrimp and fish. In the top of a double boiler combine all
ingredients, stirring until smooth. Continue to simmer for 8 to 10
minutes, or until thick and smooth. Pour into hot, scalded half-pint
jars, leaving ¼-inch headspace. Seal and process in a boiling
water bath for 10 minutes. If you're not going to process, cool
mustard before pouring into jar and refrigerate. Yield: 1 half-pints.

HONEY MUSTARD SAUCE NO. 3

Servings: 4 servings

Ingredients:

¾ cup Dijon mustard 2 tbs cider vinegar 2 tbs honey 1 ½ tsp hot
pepper sauce Directions: In a small bowl, whisk together the
ingredients until they are thouroughly combined. If desired, the
mustard can be made hotter by adding cayenne.

Preparation:

___

Horseradish BBQ Sauce

Servings: 1 servings

Ingredients:

6 pound Chicken pieces
1 cub Butter
½ cub Fresh lemon juice
½ cub Cider vinegar
½ cub Ketchup
2 teaspoon Worcestershire sauce
4 each Drops of hot pepper sauce
1/3 cub Prepared horseradish
1 each Salt and pepper

Preparation:

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 ½ cups. Lightly brush on barbecue sauce. Do no let chicken burn.

Hot Barbecue Sauce

Servings: 12 servings

Ingredients:

1 ½ cub Tomato juice
1/3 cub Brown sugar
1 Onion slice,thick
¼ Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
¼ cub Cider vinegar
1 teaspoon Chili powder*
1 tablespoon Prepared mustard

Preparation:

* - more if preferred.

1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic.

2. Brush sauce on meat or chicken during last 15 minutes of cooking.
If desired, spoon additional sauce over cooked meat when serving.

HOT CARAMEL SAUCE - The Pillsbury Cookbook

Servings: 12 Servings

Ingredients:

1 ½ cub Sugar
1 cub Half-and-half
½ cub Light corn syrup
6 tablespoon Butter or margarine
½ teaspoon Vanilla

Preparation:

1. In medium saucepan, combine sugar, ½ cup of the half-and-half, corn syrup and butter.

2. Bring to a full boil.

3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!

4. Cook over medium heat to soft ball stage (230øF.), stirring occasionally.

5. Remove from heat; stir in vanilla.

Serve warm over ice cream or cake. 2 cups.

* * * * * * * * * * * * Nutrients Per 1 Tablespoon:

Calories.....................80 Dietary Fiber...............0g Protein.....................0 g Sodium....................35mg Carbohydrate...............13 g Potassium.................10mg Fat.........................3 g Calcium........... 2% U.S. RDA Cholesterol................8 mg Iron.............. 2% U.S. RDA

Submitted by Lois Flack.

HOT CARMEL SAUCE - The Pillsbury Cookbook

Servings: 12 servings

Ingredients:

1 ½ cub Sugar
1 cub Half-and-half
½ cub Light corn syrup
6 tablespoon Butter or margarine
½ teaspoon Vanilla

Preparation:

1. In medium saucepan, combine sugar, ½ cup of the half-and-half, corn
syrup and butter.

2. Bring to a full boil.

3. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!

4. Cook over medium heat to soft ball stage (230øF.), stirring occasionally.

5. Remove from heat; stir in vanilla.

Serve warm over ice cream or cake. 2 cups.

* * * * * * * * * * * * *

Nutrients Per 1 Tablespoon:

Calories.........................80 Dietary Fiber....................0 g Protein.........................0 g Sodium.........................35 mg
Carbohydrate...................13 g
Potassium......................10 mg
Fat.............................3 g Calcium................< 2% U.S. RDA Cholesterol....................8 mg
Iron...................< 2% U.S. RDA

From the kitchen of Lois Flack.

Hot Chile Sauce

Servings: 2 servings

Ingredients:

2 cub Water
1 Chilies; *
¼ cub Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
¼ cub Olive Oil

Preparation:

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a ½ of a medium Ancho Chile. But the result
will not be as hot.
~--------------------------------------------------------------------- ~-- Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth.
Makes about ½ cup of sauce.

Hot Sauce for Falafels

Servings: 4 servings

Ingredients:

1 cub Vegetable broth
6 tablespoon Tomato paste
2 teaspoon Red chili paste
1 tablespoon Fresh lemon juice
½ teaspoon Ground cumin
1 tablespoon Fresh parsley, minced
1 tablespoon Cilantro, minced

Preparation:

Combine all ingredients in a pot. Over a medium heat, simmer till slightly thickened, should take 5 minutes.

VT July, 1993

Hurryup Hollandaise

Servings: 1 servings

Ingredients:

1 soup mix

Preparation:

In bowl, blend 1 envelope instant cream of chicken flavor or cream of mushroom soup mix, ½c boiling water, and ½t lemon juice.

Indian Mayonnaise Dressing

Servings: 1 servings

Ingredients:

1 tablespoon Corn oil or ghee
1 small Onion, finely chopped
2 teaspoon Curry Powder
¼ teaspoon Cayenne pepper
1 Piece ginger root, peeled,chopped (½")
2/3 cub Mayonnaise
1 tablespoon Tomato paste
1 tablespoon Mango Chutney
3 tablespoon Half-and-halfOR
3 tablespoon Plain yogurt
Cucumber slices, ½s (opt)
Cucumber skin strips (opt)
Fresh parsley sprig (opt)

Preparation:

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool.

In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth.

Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired.

Makes 1 cup.

NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired.
Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.

Indonesian Coconut Sauce

Servings: 1 servings

Ingredients:

1 cub Shredded coconut
1 2/3 cub Boiling water
3 tablespoon Corn oil
1 Onion, cut in ¼s, then inthin slices
1 Garlic clove, crushed
1 tablespoon Curry Powder
½ teaspoon Turmeric
½ teaspoon Ground coriander
½ teaspoon Hot chili powder
1 tablespoon Cornstarch
1 tablespoon Lemon juice
1 large Tomato, peeled, seeded
½ small Green bell pepper, seeded
Salt to taste

Preparation:

In a blender or food processor, process coconut and boiling water 45 seconds. Strain mixture through a fine sieve, pressing coconut firmly to extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry Powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring.

Add coconut milk and bring to a boil. Cover and simmer 5 minutes.
Blend cornstarch and lemon juice until smooth and add to coconut mixture. Bring to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with salt.

Makes 2-¼ cups.

NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.

Italian Meat Sauce

Servings: 5 servings

Ingredients:

¼ cub Butter
½ cub Oil, olive
1 ½ cub Onion; finely chopped
1 cub Carrots; grated
½ cub Celery; finely chopped
2 ½ cub Mushrooms; finely chopped
2 teaspoon Parsley; finely chopped
2 pound Beef, lean ground
2 tablespoon Flour
2 tablespoon Tomato puree
1 cub Wine, red
3 ½ cub Beef broth
1 Salt; to taste
1 Pepper; to taste
1 Oregano; to taste
1 Garlic; to taste

Preparation:

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. Makes approximately five cups sauce.

Italian Sausage Spaghetti Sauce

Servings: 8 servings

Ingredients:

2 pound Italian sausage
1 cub Dried parsley
1 tablespoon Garlic, finely chopped
½ cub Olive oil
1 teaspoon Red cayenne pepper
1 cub Plain flour
3 tablespoon Lea & Perrins
2 cub Onions, finely chopped
1 cub Celery, finely chopped
¼ teaspoon Dried mint
½ cub Bell pepper, finely chopped
3 cub Tomato sauce
2 cub Water
1 Salt, to taste
2 cub Dry white wine

Preparation:

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.
From Justin Wilson's "Outdoor Cooking With Indoor Help"

Italian Tomato Sauce

Servings: 6 servings

Ingredients:

3 tablespoon Olive oil
2 cub Chopped onions
1 medium Bell pepper, diced
2 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 ½ teaspoon Salt
13 ounce Canned toamtoes, chopped
6 ounce Tomato paste
1 tablespoon Honey
Black pepper, lots
6 each Garlic cloves, minced
Parsley

Preparation:

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil.
Lower heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, Moosewood Cookbook, Revised Edition

Jack Daniel's Grilled Chuck Roast from Bob Hogan

Servings: 6 Servings

Ingredients:

1/3 cub Jack Daniel's Whiskey
½ cub Brown Sugar
1/3 cub Soy Sauce
1/3 cub Water
1 tablespoon Worcestershire Sauce
1 teaspoon Lemon Juice
⅛ teaspoon Garlic Powder
2 ½ pound Chuck Roast

Preparation:

1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well.

2. Place roast into a plastic bag; add marinade and seal.

3. Place in a dish; refrigerate overnight, turning occasionally.

4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium.

5. Baste occasionally with marinade.

6. To serve, cut into thin slices.

Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Grilling Sauce

Servings: 8 servings

Ingredients:

½ cub PINEAPPLE JUICE
3 tablespoon SOY SAUCE
1 ½ teaspoon GINGER
½ teaspoon GARLIC POWDER
¼ cub JACK DANIEL'S WHISKEY

Preparation:

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Marinade

Servings: 1 servings

Ingredients:

¼ cub JACK DANIEL'S WHISKEY
¼ cub SOY SAUCE
¼ cub DIJON-STYLE MUSTARD
¼ cub GREEN ONIONS; minced
¼ cub LT. BROWN SUGAR, packed
1 teaspoon SALT
1 dash WORCESTERSHIRE SAUCE
1 BLACK PEPPER

Preparation:

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled. Makes about 1-¼ cups. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Rib Glaze

Servings: 1 servings

Ingredients:

1 cub JACK DANIEL'S WHISKEY
½ cub DARK BROWN SUGAR, firmly pac
1 cub CATSUP
2 teaspoon WORCESTERSHIRE SAUCE
¼ cub VINEGAR
1 tablespoon LEMON JUICE
2 each Cloves GARLIC; minced
½ teaspoon DRY MUSTARD (Coleman's)
1 SALT
1 BLACK PEPPER

Preparation:

Combine all ingredients; mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Rib Glaze

Servings: 1 servings

Ingredients:

1 cub JACK DANIEL'S WHISKEY
½ cub DARK BROWN SUGAR, firmly pac
1 cub CATSUP
2 teaspoon WORCESTERSHIRE SAUCE
¼ cub VINEGAR
1 tablespoon LEMON JUICE
2 each Cloves GARLIC; minced
½ teaspoon DRY MUSTARD (Coleman's)
1 SALT
1 BLACK PEPPER

Preparation:

Combine all ingredients; mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Spectacular Sauce

Servings: 1 servings

Ingredients:

½ each Clove GARLIC
2 tablespoon BUTTER
2 tablespoon ALL-PURPOSE FLOUR
1 cub BEEF BROTH
1 tablespoon RESH PARSLEY; chopped
2 cub FRESH MUSHROOMS; sliced
2 each GREEN ONIONS; chopped
1 tablespoon BUTTER
¼ cub JACK DANIEL'S WHISKEY

Preparation:

Rub saucepan with garlic; discard garlic. Melt 2 TBS butter; stir in flour. Slowly add broth, stirring constantly. Add parsley; cook until thickened; set aside. Saute mushrooms and onion in butter until tender. Add whiskey and thickened broth. Simmer several minutes over low heat. Serve over grilled or broiled chicken. Makes 2-½ cups.
Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jalapeno Cream Sauce

Servings: 4 servings

Ingredients:

1 each Jalapeno Peppers; *
1 each Clove Garlic; Finely Chopped
2 teaspoon Vegetable Oil
⅛ teaspoon Salt
1 Pepper; Dash Of

QUICK CREME FRAICHE:
1/3 cub Whipping Cream
2/3 cub Dairy Sour Cream

Preparation:

* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
~--------------------------------------------------------------------- ~-- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche.
Makes about 1 ¼ cups of sauce.
QUICK CREME FRAICHE:
Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

Jalapeno Mustard

Servings: 1 servings

Ingredients:

2 teaspoon Whole coriander seeds
¼ cub Whole yellow mustard seeds
¼ cub Whole black mustard seeds
¼ cub Dry powdered mustard
¾ cub Water; cold
3 Garlic cloves peeled and chopped
1 small Onion; peeled & chopped
3 small Jalpeno peppers; seeded
¼ cub Cider vinegar
¼ cub Dry white wine

Preparation:

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.

Makes about 1 pint

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

Jalepeno-Cheese Dip - Texas Style

Servings: 10 servings

Ingredients:

1 pint Mayonnaise
1 pound Processed Cheese (Velveeta)
1 each Med or Large Onion
5 each GreenPickledJalapeno Peppers
1 Chips or Dippers

Preparation:

For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age.
~--------------------------------------------------------------------- ~--- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.

Jeff's Barbecue Sauce

Servings: 4 servings

Ingredients:

¼ cub Bacon drippings or margarine
1 cub Ketchup
½ cub Molasses
2 tablespoon Worcestershire Sauce
¼ cub Wine vinegar
2 cub Water
2 tablespoon Chili Powder
1 teaspoon Dry mustard
½ teaspoon Salt
½ teaspoon Cayenne Pepper or Red Pepper
½ teaspoon Garlic Powder

Preparation:

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauce to a boil.
Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more.

When ready to serve, reheat. Serve warm over barbecued meats.
Sauce will keep refrigerated for several weeks.

Enjoy! Jeff Duke

Jeff's Favorite Pizza Sauce

Servings: 4 servings

Ingredients:

28 ounce Canned Progresso Plum
Tomatoes w/Basil, drained
12 ounce Tomato paste
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Onion powder
1 teaspoon Oregano, heaping
¾ teaspoon Garlic powder
⅛ cub Parmesan cheese
1 teaspoon Light brown sugar
2 teaspoon Olive oil

Preparation:

This sauce has a quality similar to restaurant flavor, but being freshly made seems to take on a better flavor.

Puree the drained tomatoes well. It is important to use Italian Plum Tomatoes, not regular canned tomatoes. The flavor is distinctively different. If you cannot find Progresso Plum Tomatoes with basil, add ½ ts. basil to the tomatoes.

Place the puree mixture in heavy saucepan. Add remaining ingredients except for the grated cheese and brown sugar. Simmer ½ hour, or longer if necessary. Add cheese and brown sugar last 10 minutes of cooking. The canned grated parmesan is good in this recipe, as well as fresh.

Sauce can be frozen if needed.

Enjoy! - Jeff Duke

Jim Echols' Cajun Spice

Servings: 6 servings

Ingredients:

1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Cayenne powder
1 teaspoon Garlic powder
1 teaspoon Crushed chilies
1 teaspoon Ginger powder
¾ teaspoon White pepper
¾ teaspoon Black pepper
½ teaspoon Thyme
½ teaspoon Oregano

Preparation:

Mix all ingredients together in a small bowl. Store in an airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03)

John F. Glasser's Barbecue Sauce

Servings: 3 servings

Ingredients:

¼ cub Ketchup
1 cub Tomato juice
¼ cub Vinegar
½ cub Water
2 teaspoon Worcestershire sauce
¼ teaspoon Chili powder
¼ teaspoon Garlic salt
1 teaspoon Paprika
⅛ teaspoon Ground cayenne pepper
1 teaspoon Dry mustard
1 teaspoon Salt
2 teaspoon Brown sugar
½ cub Chopped onion

Preparation:

Combine all ingredients and simmer 15 minutes.

Sufficient for 3 lbs. of ribs.

Sauce was the creation of my late father-in-law.

Enjoy! - Jeff Duke

Kansas City Barbeque Sauce

Servings: 1 Servings

Ingredients:

1 teaspoon Salt
3 cub Canned beef broth
¼ cub White vinegar
½ cub Worchestershire sauce
1 cub Tomato paste
½ cub Brown sugar
½ cub Honey
1 tablespoon Chili powder
3 tablespoon Paprika
1 tablespoon Sage
1 ½ teaspoon Cayenne pepper
1 teaspoon Tumeric
3 cl Garlic, crushed

Preparation:

Blend all together in a large saucepan and simmer for 1 ½ hours.

Source: Jeff Smiths' Frugal Gourmet Cooks American (with variations by the typist) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993

Kathy's guaco

Servings: 4 servings

Ingredients:

1 large Avocado
1 small Tomato
¼ cub Salsa-medium
1 cub Sour cream

Preparation:

using a hand blender, smash avocado and tomato. Add salsa and mix until blended. Add sour cream. Serve with chips, or over meat

Killer Salza (HOT,HOT,HOT)

Servings: 4 servings

Ingredients:

2 package Dried Chile Pequins *
1 teaspoon Cumin (Crushed)
½ teaspoon Salt (Optional)
2 each Cloves Garlic (3 If Wanted)
1 teaspoon Oregano
1 cub Tomato Juice(Can Use Upto 2)

Preparation:

* 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.

Layered Mexican Dip

Servings: 10 servings

Ingredients:

16 ounce (1 cn) Refried Beans
1 cub Yogurt
½ package Taco Seasoning
3 each Avacodos (Can Use 4) *
1 cub Sour Cream
1 Grated Cheddar Cheese
1 Finely Chopped Tomatoes

Preparation:

* Mash avocados with lemon juice to prevent darkening.
~--------------------------------------------------------------------- ~--- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips.

LD's Homade Mayonnaise

Servings: 4 servings

Ingredients:

2 each Large Eggs
1 teaspoon Dry Mustard
4 tablespoon Apple Cider Vinegar
1 tablespoon Seasoning Salt
1 ½ cub Vegetable Oil

Preparation:

Blend eggs, vinegar, mustard and sesoning 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

Lemon Butter Hollandaise

Servings: 1 servings

Ingredients:

¼ cub Lemon juice
1 teaspoon Black peppercorns
3 Blades mace
2 large Egg yolks
½ cub Butter, room at temperature
3 pinch Cayenne pepper
Lemon slice (opt)
Paprika

Preparation:

Put lemon juice, peppercorns and mace into a small saucepan. Bring to a boil and boil until liquid is reduced by half. In a bowl, combine egg yolks with 1 tablespoon of butter and beat well.

Strain hot lemon liquid into butter mixture, beating constantly with a wooden spoon. Place pan over a very low heat and gradually add small pieces of remaining butter, whisking well until sauce is thickened and smooth. (If mixture gets too hot at this stage it will curdle and separate. To prevent this from happening, keep removing pan from heat while beating in butter to ensure gentle cooking.)

Add cayenne pepper to sauce and mix well. Turn mixture into a warm serving dish. Garnish with lemon slice, if desired, and sprinkle with paprika.

Makes 2/3 cup.

NOTE: This rich egg and butter sauce requires great care during cooking to achieve delicious results. Serve warm or cold with poached salmon, asparagus or globe artichokes.

Lime Butter Sauce

Servings: 2 servings

Ingredients:

2 each Egg Yolks; Large
1 tablespoon Lime Juice
½ cub Butter; NOT Margarine
½ teaspoon Lime Peel; Grated

Preparation:

Stir egg yolks and lime juice vigorously in a 1 ½-quart saucepan.
Add ¼ cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce.
Makes about ¾ cup of Lime Hollandaise sauce.

Lisa's Tartar Sauce

Servings: 10 servings

Ingredients:

4 cub Mayonnaise
1 cub Parsley, chopped fine
1 cub Sweet relish,chopped&drained
1 Dash, Lea & Perrins
1 cub Chow chow (sour)drained
1 Bunch green onions, chopped
1 Louisiana hot sauce (dash)
1 each Medium onion, chopped fine

Preparation:

Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to.
Sauce can be stored in the refrigerator for some time.
Justin Wilsons "Outdoor cooking With Inside Help"

Lone Star Steak Sauce

Servings: 4 servings

Ingredients:

½ cub Butter
2 tablespoon Worcestershire Sauce
¾ teaspoon Black Pepper
2 each Drops Tabasco
½ cub Lemon Juice
1 each Sm. Clove Garlic, Minced
½ teaspoon Dry Mustard
1 Salt To Taste

Preparation:

Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt.

LOW-CALORIE MAPLE-FLAVORED SYRUP

Servings: 1 servings

Ingredients:

1 tablespoon Cornstarch
5 tablespoon Sugar
1 dash Salt
1 cub Cold water
2 teaspoon Maple extract

Preparation:

This maple-flavored syrup, made with cornstarch and only 5 tablespoons of sugar, boasts just 14 calories per tablespoon compared with 48 calories per tablespoon for regular maple syrup.

Combine cornstarch, sugar, salt and water in small saucepan. Mix well.
Cook, stirring, over medium heat, until syrup thickens and bubbles.
Reduce heat and simmer 1 minute. Remove from heat and stir in maple extract. Cool.

Makes 1 cup

(C) 1992 The Los Angeles Times

LOW-CALORIE MAYONNAISE

Servings: 1 servings

Ingredients:

1 teaspoon Unflavored gelatin
¾ cub Milk
1 Egg yolk
1 tablespoon Vinegar
½ teaspoon Salt
¼ teaspoon Dry mustard
1 dash Hot pepper sauce

Preparation:

Calorie-counters find this gelatin- based mayonnaise a boon at only about 20 calories per tablespoon compared to 100 calories per tablespoon for regular mayonnaise.

Soak gelatin in ¼ cup milk. Heat remaining ½ cup milk until hot and add to gelatin mixture. Stir until gelatin is dissolved. Beat egg yolk slightly with vinegar, salt, mustard and hot pepper sauce and stir into milk mixture. Chill until mixture begins to thicken, then whip until fluffy. Store in refrigerator.

Makes about 1 cup

(C) 1992 The Los Angeles Times

Mango Salsa

Servings: 4 servings

Ingredients:

1 each Mango
1 each Jalapeno peppr
2 tablespoon Fresh corriander
1 each Juice of 1 lemon
1 teaspoon Olive oil

Preparation:

Dice Mango, jalapeno pepper and fresh coriander very finely. Combine.
Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream.

Mango-Lime Puree

Servings: 4 servings

Ingredients:

1 Mango,peeled and seeded
Juice of 2 limes

Preparation:

From Casa Madrona Restaurant in Sausalito, Calif.

Puree mango with lime juice until smooth. Strain. Serve with shellfish or as a dessert sauce. Serves 4.

Nutritional analysis per serving: 38.8 calories; 0.1 grams total fat; (0 grams saturated fat); 0.2 grams protein; 9.2 grams carbohydrates; 0 milligrams cholesterol; 1.0 milligrams sodium.

Marinade For Meat & Vegetables

Servings: 6 Servings

Ingredients:

2 tablespoon Tamari OR
2 tablespoon Low-sodium soy sauce
5 tablespoon Water
1 tablespoon Dry sherry, or to taste
2 tablespoon Apple juice concentrate

Preparation:

Here is a good marinade sauce thats low in salt and cholesterol.

METHOD

1. Combine ingredients in a small bowl 2. Use as a marinade

Makes ¾ cups.

VARIATIONS

Add 1 teaspoon fresh grated ginger root, ½ to 1 teaspoon fresh minced garlic, ½ to 1 teaspoon grated orange rind, ½ teaspoon Dijon style no-salt added mustard, ¼ teaspoon sesame oil or ¼ teaspoon hot chili oil.

To thicken marinade to be use as gravy, combine 1 teaspoon cornstarch or arrowroot and 2 tablespoons cold water. Combine marinade and cornstarch mixture in a small saucepan and heat until bubbly.

Hope this helps.. From: Chuck Zonta <chuck.zonta@toadhall.com>

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-20-95

Marinade for Steak

Servings: 4 servings

Ingredients:

1 cub Olive oil
½ cub Sherry vinegar
1 Or:
½ cub Wine; red or white
1 Or:
¼ cub Lemon juice
2 tablespoon Soy sauce
2 each Garlic cloves; sliced
1 Coarsely ground pepper
2 tablespoon Freshly chopped herbs
1 teaspoon Italian seasoning
1 Red peppercorns; if desired
1 tablespoon Worcestershire sauce
1 teaspoon Sugar

Preparation:

"... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

Marinated Grouper With Orange-Onion Confit

Servings: 4 servings

Ingredients:

¼ cub Fresh Florida Orange Juice
¼ cub Chopped fresh chives OR
⅛ cub Dried chives
1 teaspoon Grated orange zest
1 teaspoon Ground cumin
1 Garlic clove, crushed
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
4 Grouper fillets (1 ½ lbs)
1 ½ tablespoon Olive oil
1 large Onion, cut into ¼" slices
12 strips orange zest
Fresh chives for garnish
4 Florida Orange Slices forgarnish

Preparation:

1. In shallow pie plate combine orange juice, chives, grated orange zest, cumin, garlic, salt and pepper. Add grouper and coat completely with marinade. Refrigerate covered and marinate for 30 minutes.

2. Heat oven to 425 F.

3. In baking pan combine oil, onion and strips of orange zest.

4. Roast until onions begin to brown, about 25 minutes, stirring once. Add grouper with marinade, pushing onion mixture to one side of pan. Bake 10 to 12 minutes or until fish is just cooked through in center.

5. Transfer to warm platter. Garnish with fresh chives and orange slices and serve.

Nutrition Information Per Serving: Calories: 229 Protein: 32 g Carbohydrates: 9 g Fat: 7 g (28% cal.) Cholesterol: 59 mg Sodium:
313 mg Fiber: 1.4 g

FoodDigest, March 1993

MARTY'S PIZZA SAUCE

Servings: 2 Servings

Ingredients:

8 ounce Can tomato sauce
6 ounce Can tomato paste
1 tablespoon Olive oil
2 tablespoon Water
1 large Clove garlic, pressed
1 tablespoon Oregano
½ teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Crushed dried hot red
Chili peppers

Preparation:

Place all ingredients in a covered saucepan over lowest heat, stirring now and then, cook for 20 minutes. Use on pizza dough, French bread, or English muffins, top with shredded mozzarella cheese and other favorite toppings. I usually prepare a double recipe when I make pizza and save the left over sauce for French bread or muffins the same week. Keep sauce refrigerated.

Posted by Michael Prothro, Mike's Resort BBS Fayetteville, AR on Kook-Net Recipe network

Mary Anne's Curry Sauce (for Fondues)

Servings: 1 Cup

Ingredients:

½ cub Mayonaise
2 teaspoon Milk-to desired consistency
1 pinch Cayenne Pepper
1 ½ tablespoon Curry Powder

Preparation:

Mix all ingredients the night before your fondue and refrigerate overnight. From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Mary Anne's Fluffy Horseradish Sauce (for Fondues)

Servings: 1 1/4 cups

Ingredients:

1 cub Sour Cream
¼ cub Prepared Horse Radish Sauce,
(drained)
1 tablespoon Lemon Juice
1 tablespoon Sugar
1 tablespoon Minced Chives

Preparation:

Mix all ingredients together the night before your fondue and refrigerate overnight. Stir before serving.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

Mayonnaise

Servings: 2 servings

Ingredients:

2 each Egg yolks
1 teaspoon Salt
1 each Garlic clove, minced
½ cub Green onions, chopped fine
4 each Shots tabasco sauce
1 Juice of ½ lemmon
2 cub High-grade vegetable oil

Preparation:

Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more.
Makes about 2-½ cups.

Mexican Salsa

Servings: 8 servings

Ingredients:

1 each 8 oz. can tomato sauce
2 tablespoon Crushed red chili
½ teaspoon Cumin powder
½ teaspoon Oregano
1 teaspoon Salt
2 each Garlic cloves, minced (or
¼ teaspoon Garlic powder)
2 teaspoon Vinegar
1 each Juice of half a lemon

Preparation:

Combine all ingredients and mix well. Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.

Mock Cheese Sauce

Servings: 6 servings

Ingredients:

FROM MEATLESS IN MINTUES:

BY CAT PARAH:
1 pound Tofu
½ cub Nutritional yeast flakes
½ cub Raw cashews
1 cub Rice, nut, or soy milk
2 tablespoon Margarine or butter
1 tablespoon Lemon juice
1 teaspoon Honey or sugar
1 teaspoon Mustard
½ teaspoon Salt

Preparation:

Mix all ingredients in blender on high until smooth. Then just heat in saucepan and serve over your favorite vegetable.

You could also add some chili powder and a dash of cayanne pepper (if you like it a bit spicey) and serve over nacho chips.

It's also great on pizza, as a bread spread, in quiche, in layered casseroles, in lasagna, fondue...use your imagination.

You may omitt either the cashews or the yeast flakes (but not both) and still have a yummy cheese-type sauce. I enjoy it best with both but when I'm out of one of those I go ahead and omitt it.

You may also substitute 1 ½ more cups of the milk for the Tofu if you don't have any. Just thicken it with cornstarch when you heat it.

Mole Pablano

Servings: 10 servings

Ingredients:

ROASTED CHILIES:
½ pound Mulato chilies,dried
¼ pound Ancho chilies,dried
2 ounce Pasilla chilies,dried
1 Chipotle chili,dried

ROASTED VEGETABLES:
2 Onions,large,quartered
1 Tomato,medium-size
½ pound Tomatillos,husked/rinsed
1 Garlic head,medium*
2 Corn tortillas (7")

SEASONINGS & THICKENERS:
½ cub Sesame seed
2 tablespoon Salad oil
1 Plantain,sm,peeled/chopped
½ cub Dry-roasted almonds
½ cub Peanuts
½ cub Prunes,pitted,chopped
1/3 cub Raisins
2 Cinnamon sticks,2" long
1 teaspoon Coriander seed
1 teaspoon Anise seed

ASSEMBLING THE MOLE:
2 cub Chicken broth,reg strength
4 ounce Mexican chocolate**

Preparation:

* - cut in half horizontally

** - or 4 oz. semisweet chocolate and ½ teaspoon ground cinnamon

***ROASTING THE CHILIES ***

1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds.

2. Rinse chilies and put in a large bowl; add 8 cups boiling water.
Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day.

*** ROASTING THE VEGETABLES ***

1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard.

2. Smoothly puree mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day.

*** COOKING THE SEASONINGS AND THICKENERS ***

1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted, about 4 minutes; set aside.

2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon, coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day.

*** ASSEMBLING THE MOLE ***

1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.

2. Chop chocolate; mix with sauce until melted. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 months.

Mom's Mississippi Mud Sauce

Servings: 2 Cups

Ingredients:

¾ cub Sugar
1/3 cub Unsweetened cocoa powder
1 can Evaporated milk (5 oz)
1/3 cub Chunky peanut butter

Preparation:

Combine sugar and cocoa. Add evaporated milk and microwave 2 to 3 minutes, until boiling, stirring once. Mix in peanut butter, let cool for a few minutes, and serve over ice cream or pound cake.

Source: Irene Rodriguez - Mom :) (Meal Master format via Lisa Clarke)

Mom's Spaghetti Sauce

Servings: 10 servings

Ingredients:

1 each 4 Quart Pot
6 each To 8 Italian Sausages And/or
1 pound To 2 lb meat, ground beef or ground turkey
¼ cub Vegetable oil
2 each Large onions
5 each To 6 cloves of garlic
2 can Tomato paste small (6 oz.)
4 can Tomato sauce (15 oz.)
2 tablespoon Sweet Basil
2 tablespoon Italian Seasoning
3 tablespoon Parsley
1 teaspoon To 2 ts salt (to taste)
1 tablespoon Ground black pepper

Preparation:

You may make this sauce with meat or with sausage or both if you really want to. The way you do it depends on what you want to do with it or what you like.

For SAUSAGE start like this;

In your pot, brown sausages very well and remove from pot. Add ¼ cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned.

For MEAT start like this;

Add ¼ cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned.

Add your meat and brown, breaking up the meat into the size you want to eat.

Continue here;

Then to your pot add the two cans of tomato paste, and the four cans of tomato sauce. Fill paste can (just one paste can) with water and rinse out both paste cans. Add to pot. Fill sauce can (just one sauce can) with water and rinse out all four sauce cans. Add to pot. STIR.
If you Cooked the sausages replace them into the sauce now. Add Sweet Basil, Italian Seasoning and Parsley. STIR. Add black pepper and ½ to 1 tsp of salt. STIR and TASTE. Add more salt if you would like.

Bring to a boil (uncovered) then turn down the heat and simmer for about four (4) hours or until you can't wait any longer. It's best to cook the sauce for at least two (2) hours to get the flavors to start to blend. STIR every 30 minutes or so.

ENJOY!!

Entered by Dave Bustin

MORNAY SAUCE

Servings: 1 servings

Ingredients:

2 tablespoon Butter
3 tablespoon Flour
1 cub Milk; hot
Salt
Pepper
Nutmeg
½ cub Grated Gruyere cheese

Preparation:

Pour this over any cooked vegetable and run it under the broiler to brown for an easy gratin.

IN SEPARATE SAUCEPANS, heat the milk and melt the butter. Add the flour to the melted butter and slowly stir over low heat with a wooden spoon to mix together. Continue cooking for 2-to-3 minutes--let the mixture color but not brown. Add the milk and bring the mixture to a boil, stirring to beat out the lumps. Boil for at least 2 minutes. Season to taste, then add the cheese. If the mixture isn't spreadable when warm, thin it by adding more milk--a tablespoon at a time.

Makes 1 ¼ Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Mother's Tomato Sauce

Servings: 1 servings

Ingredients:

½ Onion; medium, sliced
½ cub Olive oil
3 pound Tomatoes; ripe,coarsely cutup -OR-
1 can -Tomatoes; 2lb 3 oz,peeledplum tomatoes
1 Carrot;small,peeled & cut up
2 Parsley, Italian;sprigs
1 Garlic clove
1 teaspoon Basil,dried; -OR-
3 -Basil leaves;fresh
1 Celery stalk;with leaves,coarsely cut up

Preparation:

Salsa di Pomodoro Della Mamma To quote the author, "Children don't usually like to see pieces of tomatoes and ingredients floating in their sauce (we certainly didn't!), so our Mother used to prepare tomato sauce the following way."
Place the onion and half of the oil in a saucepan and cook until the onion is lightly browned.
Add tomatoes, carrot, parsley, garlic, salt, basil and celery. Cook, covered, over moderate heat, stirring very occasionally, for ½ hour or until the vegetables are very soft.
Strain through a food mill, taste for salt and adjust if necessary.
(If sauce is too thin, place on heat again to thicken. ) Remove from heat, add the remaining oil and stir.
NOTE: For a marinara or a more piquant sauce, just before adding the last oil, add ¼ tsp crushed hot red pepper and 1 clove garlic passed through a garlic press or chopped very fine. YIELDS: 3 cups, SERVES 6-8

Source: _The Classic Cuisine of the Italian Jews_

Mr. Food's Honey-Mustard Dressing

Servings: 1 Cups

Ingredients:

Makes 1 ¼ cups
1 cub Light mayonaisse
¼ cub Honey
2 tablespoon Prepared yellow mustard
2 tablespoon Dried parsley flakes
1 tablespoon White vinegar
1 teaspoon Onion powder

Preparation:

Combine all ingredients in a medium sized bowl, whisk until smooth.
Serve immediately or store in the refrigerator in an air-tight container until ready to use.

Source: Mr. Food's Newsletter, May/June 1996 Original source: Mr.
Food's "A Little Lighter" cookbook, unpublished Posted by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

Murray's Voo Doo Rib Sauce

Servings: 1 Servings

Ingredients:

1 cub Ketchup
1 cub Chili Sauce
1 Whole Spanish Onion, chopped
½ cub Molasses
1 teaspoon Corriander
1 teaspoon Cummin
1 teaspoon Chili Peppers
1 teaspoon Tobasco
½ cub Honey
Pepper
Garlic

Preparation:

Combine all ingredients. Simmer the ribs for 2 or 3 hours, then soak overnight in the sauce. Bake or barbecue the ribs. Typed for you by Bruce and Peggy Travers,Cyberealm BBS Watertown NY 315-786-1120

Mushroom Sauce for Fish

Servings: 1 servings

Ingredients:

6 Mushrooms
1 teaspoon Thyme
3 large (or 1 can)
1 Onion, large, minced
1 teaspoon Parsley
1 tablespoon Butter
12 Oysters
Salt & pepper to taste

Preparation:

Brown onion in butter. Chop tomatoes and seasonings. Slice mushrooms thinly. Brown all with the onion. Add oyster liquor and oysters.
Combine, add pepper and sauces. Simmer for 20 minutes. Also for: Use with any baked fish. Source: FISHES AND FISHING IN LOUISIANA, Pub.
1933 Recipe date: 01/17/33

Mushroom-Onion Topper

Servings: 6 servings

Ingredients:

1 tablespoon Margarine Or Butter
1 each Onion; Thinly Sliced
4 ounce Mushrooms; 1 can, *
½ teaspoon Worcestershire Sauce
⅛ teaspoon Pepper

Preparation:

* 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

Servings: 6 servings

Ingredients:

¼ cub Margarine Or Butter;Softened
1 tablespoon Parsley; Snipped
2 tablespoon Mustard; Prepared
¼ teaspoon Onion Salt

Preparation:

Mix all ingredients together. Spoon onto hot patties.

Mustard Glaze with Maple syrup

Servings: 1 servings

Ingredients:

½ cub Maple syrup
1/3 cub Yellow mustard
2 tablespoon Sugar, brown
2 tablespoon Lemon juice
¼ teaspoon Salt

Preparation:

Mix all ingredients in medium sauce pan. cook on medium heat, stirring constantly, until sugar dissolves. cool until slightly thickened.
Use on grilled poultry, basting and turning frequently during the last 10 to 15 minutes of grilling time.

Makes 1 cup.

SOURCE: LOG CABIN SYRUP RECIPES

/\/\ara |<ent ---
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~-- TMail v1.31.5
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BBS: Computer Specialties BBS Date: 08-13-93 (07:26) Number: 63026 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj: FRENCH GRILLED CHICKEN Conf: (149) COOKING

MUSTARD HORSERADISH BUTTER FOR FISH

Servings: 6 servings

Ingredients:

2 tablespoon Dijon-style mustard
2 tablespoon Prepared horseradish
5 tablespoon Butter; room temperature
Salt and pepper to taste
1 teaspoon Lemon juice

Preparation:

BLEND ALL INGREDIENTS TOGETHER, scrape into a serving bowl and serve at room temperature for dolloping over fish.

Mustard Sauce

Servings: 6 Servings

Ingredients:

2 quart Heavy Cream
4 Eggyolks
3 tablespoon Beefjelly
2 tablespoon Cornstarch
3 tablespoon Mustard
3 ½ ounce Dill Pickles
Salt
Pepper
1 ounce Mustard Seeds

Preparation:

1.Mix the cream, eggyolks, beefjelly and mustard together and heat in microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk.
2.Drain the pickles and slice thinly. 3.Season sauce to taste and mix the pickles under. 4.Put the mustard seeds in cup and heat in microwave for 1 ½ minutes, 5.Pour seeds over sauce. Sauce is good with eggdishes and meatballs and fish. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315=786=1120

Nero Wolfe's Anchovy Butter

Servings: 1 servings

Ingredients:

8 Anchovy fillets
Juice of 1 lemon -OR-
1 ounce Cognac
1 tablespoon Chopped fresh parsley
1 cub Sweet softened butter

Preparation:

Mash anchovy fillets with the lemon juice (or cognac) in a mortar until all the juice has been incorporated. Mix in the chopped fresh parsley. Add the mixture to the butter and beat well to form a smooth paste. Pack into a small crock and refrigerate for at least 1 hour before using.
(The Mother Hunt)

SOURCE: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

New Mexico Green Sauce

Servings: 4 servings

Ingredients:

1 each Onion; Large, Finely Chopped
4 each Poblano Chiles; *
1 each Jalapeno Chile; **
1 each Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
½ cub Whipping Cream
¼ teaspoon Salt

Preparation:

* Poblano chiles should be roasted, peeled, seeded, and finely chopped.
There should be about ½ cup.
** Jalepeno Chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt.
Makes about 1 1/3 cups sauce.

OLD-TIME COUNTRY HAM WITH REDEYE GRAVY

Servings: 6 Servings

Ingredients:

6 Cured ham slices,½" thick
1 cub Water,boiling
1 tablespoon Coffee,freshly made black

Preparation:

1. Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind. 2. Fry ham slices in single layer in an ungreased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter. Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.

OLIVE-AND-ANCHOVY PIZZA SAUCE

Servings: 2 servings

Ingredients:

½ cub Oil-cured black olives (pitted)
1 Garlic clove; minced
1 ½ tablespoon Drained capers
2 ounce Canned anchovies; drained
4 tablespoon Olive oil
1 Lemon; juiced
Pizza Dough (See RECIPE)

Preparation:

COMBINE ALL of the ingredients in a blender or food processor and puree until a smooth sauce is formed. Spread the olive mixture over the pizza dough and bake according to instructions.

Tops 2 8-inch pizzas

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

One Shot Sauce

Servings: 3 servings

Ingredients:

1 pound Butter
½ cub Finely chopped onion
2 Cloves garlic, minced
½ cub Whiskey
¼ cub Worcestershire sauce
1 tablespoon Pepper
1 ½ teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Tabasco

Preparation:

Melt butter in a saucepan; add onion and garlic and cook slowly until is soft. Add remaining ingredients and beat to mix.

Onion Dip, Lo Cal

Servings: 1 servings

Ingredients:

1 cub Cottage Cheese, lo fat
1 tablespoon Lemon juice
½ cub Plain Yogurt, low fat
¼ cub Green onion, chopped
1 teaspoon Salt
1 pinch Pepper

Preparation:

Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.¶In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.¶Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium.

Onion Sauce

Servings: 4 Servings

Ingredients:

11 ounce Onions
15 ounce Marrow Bones
½ cub Beef Broth
2 tablespoon Dry Cherry
Salt
Pepper
½ bunch Chives

Preparation:

1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes, than with
a handmixer, puree very fine. 4.Add the cherry. Season with salt and pepper. 5.Wash the chives and cut into little rolls and add to sauce.
6.Serve sauce with roast beef. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Orange Hollandaise

Servings: 4 servings

Ingredients:

2 cub Fresh orange juice
1 cub Unsalted butter
½ teaspoon Salt

Preparation:

(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have ¼ cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.

Orange Marinade for Fowl

Servings: 1 Servings

Ingredients:

½ cub Brandy
1 cub Fresh orange juice
1 teaspoon Ginger
1 teaspoon Tarragon
3 tablespoon Orange liqueur
1 teaspoon Black pepperSalt to taste

Preparation:

First rub fowl, either chicken, duck or game hens, with one fourth of the brandy. Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and tarragon. Pour over birds and let marinate. Also use marinade to baste while grilling.

Source and posted by Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120

Pasta & Strawberries Romanoff

Servings: 6 servings

Ingredients:

16 ounce Ronzoni pasta *
2 teaspoon Walnut oil may substitute vegetable oil
2 pint Fresh strawberries; sliced divided
2/3 cub Toasted coconut **
1 cub Heavy cream
4 tablespoon Confectioners sugar
4 teaspoon Kirsh (cherry brandy); opt
1 teaspoon Vanilla extract
1 cub Walnut pieces; toasted**
Salad greens

Preparation:

* Use a tubular-type pasta such as mostaccioli or similar

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, toss cooled pasta with oil; gently blend in 1-½ c strawberries and coconut. Set aside. In food processor or blender, process remaining strawberries and rest of ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve pasta on greens.
Spoon dressing over top; sprinkle with toasted walnuts.

~ from Ronzoni Pasta Passion booklet ** TO TOAST WALNUTS/COCONUT:
Conventional: Heat oven to 350 deg. F. Spread ingredients in a shallow baking dish; bake 8-10 minutes, stirring occasionally, until golden brown.
Microwave: Spread walnuts and coconut on
glass plate. Microwave on high 5-8 minutes or until lightly browned, stiring after each minute.

Pasta Toss

Servings: 1 servings

Ingredients:

Grey poupon
Butter; melted

Preparation:

Whisk any variety of grey poupon into melted butter for topping hot cooked pasta or vegetables.

Pasta with Chines Tahini Sauce

Servings: 4 servings

Ingredients:

8 ounce Pasta *
1 cub Peas

CHINESE TAHINI SAUCE:
2 tablespoon Tahini (sesame butter)
1 tablespoon Rice Vinegar
1 tablespoon Soy sauce
1 tablespoon (pref. toasted) Sesame Oil
2 teaspoon Chili Paste w/garlic (hot)
1 teaspoon Minced Gingerroot
2 tablespoon Vegetable stock or water
1 dash Freshly ground black pepper

Preparation:

* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
toss with noodles and sauce
: - add or substitute other veggies such as sauteed sliced mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
: - chill or bring to room temp and serve as side dish or salad

Pat's Famous Pasta Sauce

Servings: 1 Large pot!

Ingredients:

FROM: PAT FIELDS:

CYBEREALM BBS 315-785-8098:
4 quart Tomatoes
1 30 ounce jar Spaghetti Sauce
1 can 20 oz tomato sauce
3 can Tomato paste
4 tablespoon Italian seasoning
½ teaspoon Ground sage
2 teaspoon Garlic powder or salt
1 tablespoon Oregano
1 teaspoon Parsley
2 tablespoon Sugar
½ cub Romano cheese, grated
½ cub Parmesan cheese, grated

Preparation:

NOTE: It is best to use fresh canned tomatos and when you use the spaghetti sauce, the thicker the better (we use Prego).

In a very LARGE pot, using a vegetable mill, grind tomatos to remove seeds and hard pulp. Pour the tomato sauce and spaghetti sauce in the mill, and process it.If the tomatos you added were watery, you might want to add a second jar/can of spaghetti sauce. Clean the jars out with water. The point you are trying to do is to retain as much of the essence of the ground whole tomatos as possible. Discard the debris. Add the tomato paste directly to the tomato mixture. (Note, clean the cans of paste as best as possible... you want them to be very clean.)

Mix well. Salt and pepper to taste.

Add all spices and the cheeses and mix well. Cover and place on very low heat. If you wish to add meatballs to the sauce while it is cooking now is the time to make them. Once made, add them directly to the sauce.

As it cooks you may want to adjust the spices and the cheeses depending on your tastes. We add at least another tablespoon of oregano, 2 table- spoons of parsley, a little more salt, and at least another ½ cup each of romano and parmesan cheeses.

Stir every half hour or so to prevent scortching on the bottom of the pot. When the sauce is cooked down to your taste (and the meatballs are done to your liking), remove from heat and let sit for ½ hour.

Source: Pat Fields,Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Typist's note: This is the absolutely BEST sauce we have ever eaten, and we have references for it from the users of the BBS!! Enjoy!

Peppermint Sauce

Servings: 4 Servings
1 tablespoon Sugar
1 pinch Salt
1 1/16 cub Lemonjuice
1 bunch Peppermintleaves, fresh and
Finely chopped.
1 .Mix salt, lemonjuice and sugar in pot, bring to a boil. 2. Add
peppermint, let cool, thin with a little water if nessesary.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Pickled Mirlitons New Orleans

Servings: 24 servings

Ingredients:

6 Mirlitons
6 Garlic cloves,peeled
1 ½ quart Red wine vinegar
1 quart Water
1 cub Salt
1 cub Sugar
1 cub White mustard seed

Preparation:

1. Wash, peel and cut mirlitons into strips. 2. Pack into sterilized jars. 3. Put garlic clove in each jar. 4. Mix together remaining ingredients in saucepan; bring to boil. 5. Pour over mirlitons in jars; seal at once. 6. Best if stored several weeks before using.

Pineapple Rum Sauce

Servings: 4 Cups

Ingredients:

2 tablespoon Firmly packed brown sugar
2 tablespoon Rum *
4 ½ cub Chopped fresh pineapple

Preparation:

In a large bowl, combine brown sugar and rum. Mix until combined. Add pineapple; toss gently, and store in refrigerator.

*TIP: To substitute for rum, use 2 tsps. rum flavor or extract and 4 tsps. water.

Per serving:(¼ cup) 30 cal. Dietary exchanges: 1 fruit

Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Pink Tartar Sauce

Servings: 8 servings

Ingredients:

½ cub Mayonnaise
1 tablespoon Hamburger relish
1 teaspoon Dijon-style mustard, grainy
1 teaspoon Lemon juice

Preparation:

* Hamburger relish gives this creamy, flavorful sauce its pretty pink color
~--------------------------------------------------------------------- ~---- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve

Piquant Oriental Sauce

Servings: 1 servings

Ingredients:

2 tablespoon Corn oil
1 Onion, cut in ¼s, then inthin slices
1 Carrot, cut in juliennestrips
½ Green bell pepper, seeded,cut in thin strips
1 Piece ginger root, peeled,chopped (1-½")
3 pinch Five Spice Powder
1 can Pineapple slices (8 oz)
1 tablespoon Sugar
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 tablespoon Malt vinegar
1 ½ tablespoon Catsup
1 tablespoon Cornstarch
2/3 cub Chicken stock
Fresh pineapple leaves (opt)

Preparation:

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain pineapple slices, reserving juice. Add enough water to make 2/3 cup liquid. Cup 2 pineapple slices in thin pieces; reserve remaining pineapple slices for another use.

In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and pineapple juice. Add pineapple juice mixture and pineapple pieces to vegetables. Blend cornstarch smoothly with a little stock, then add remaining stock. Add stock to vegetable mixture and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Garnish with pineapple leaves, if desired.

Makes 2-½ cups.

NOTE: Serve hot with fried chicken, pork steaks or shellfish.

Piquant Thai Dipping Sauce

Servings: 4 servings

Ingredients:

¼ cub Tomato sauce
3 tablespoon Lime juice
2 tablespoon Light brown sugar
¼ teaspoon Chinese chili sauce
1 Garlic clove,minced
2 teaspoon Fresh mint leaves,coarselychopped
1 teaspoon Lime peel,grated or minced
1 tablespoon Cornstarch mixed with
1 tablespoon Cold water

Preparation:

From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990).

In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.

Nutritional analysis per serving: 33.1 calories; trace grams total fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.

Plum Barbecue Sauce

Servings: 4 servings

Ingredients:

¼ cub Onion; Chopped, 1 small
¼ cub Butter Or Margarine
¼ cub Chile Sauce
2 teaspoon Mustard; Dijon-style
16 ½ ounce Purple Plums; 1 cn, *
6 ounce Frozen Lemonade; Thawed,1 cn

Preparation:

* Plums should be drained, pitted and finely chopped.
~--------------------------------------------------------------------- ~-- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

Poached Garlic Spread

Servings: 1 servings

Ingredients:

MAKES ABOUT 1/3 CUP:
1 Head of Garlic
¼ teaspoon Salt
1 tablespoon Olive Oil
½ teaspoon Balsamic vinegar
2 teaspoon Herb of choice*

Preparation:

*Herb of choice can be 1-2 teaspoons chopped fres basil, oregano, taragon, or other fresh herb.

1. Break garlic head into cloves and cook in boiling water intil soft (about 20 min.).

2. Drain, remove skins and place cloves in mortar or blender. Add salt olive oil, vinegar and herb. Mix well, adjust seasoning to taste.

Use as a spread for toast or crackers, mix into mashed potatoes or spread under the skin of a chicken or chicken breasts before roasting.

From Chicago Tribune Magazine 5/23/93.

Posted by Bud Cloyd

Primavera-Marinara Sauce

Servings: 12 servings

Ingredients:

2 Onions,small,chopped
1 teaspoon Olive oil
4 Garlic cloves,crushed
28 ounce Tomatoes,crushed
16 ounce Tomato sauce
2 cub Small broccoil flowerets
2 cub Small cauliflower flowerets
2 Carrots,cut in diag. slices
1 tablespoon Parsley,dried
2 teaspoon Leaf basil,dried
2 teaspoon Leaf oregano,dried

Preparation:

1. Cook onion in oil in large nonstick skillet until softened, about 6 minutes.

2. Add garlic, crushed tomatoes, tomato sauce, broccoil, cauliflower, carrots, parsley, basil and oregano. Bring to boiling. Lower heat; partially cover and simmer 30 minutes.

3. Serve ½ cup sauce over 1 cup cooked pasta.

Processor Hollandaise Sauce

Servings: 4 servings

Ingredients:

½ each Juice from ½ lemon
1 Pinch salt
1 Pinch of white pepper
½ cub Melted butter
½ cub Corn oil or peanut oil

Preparation:

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 ½ 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 ½ tsp finely grated orange rind. All very good sauces for seafood or vegetables

Pumpkin Seed Sauce

Servings: 6 servings

Ingredients:

1 cub Pumpkin Seeds; Shelled
¼ cub Onion; Chopped, 1 sm
1 each Bread; White, Slice *
1 each Clove Garlic; Crushed
2 tablespoon Vegetable Oil
2 tablespoon Green Chiles; Chopped,Canned
14 ounce Chicken Broth; Canned
½ cub Whipping Cream
1 Dash Salt

Preparation:

* Slice of white bread should be torn into small pieces.
~--------------------------------------------------------------------- ~-- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt.
Makes about 3 cups of sauce.
BLENDER METHOD:
Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt.

Quick Barbecue Sauce

Servings: 2 servings

Ingredients:

¼ cub Finely chopped onion
1 each Clove garlic, finely chopped
2 tablespoon Butter or margarine
1 cub Catsup
¼ cub Brown sugar, firmly packed
¼ cub Lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Prepared mustard
⅛ teaspoon Hot pepper sauce

Preparation:

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 ½ 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 Chicken Wing Sauce

Servings: 1 Servings

Ingredients:

1 cub Medium or Hot Salsa/Picante
3 tablespoon Honey
1 tablespoon Lemon juice
Red Devil Hot Sauce
Dry Mustard

Preparation:

Measurements are not exact! You'll have to experiment until you get the taste YOU want. For a small amount of this sauce, start with one cup of Salsa. Add about 3 T honey, 1 T lemon juice (don't need this, but it adds some tartness), and a few shakes of Red Devil hot sauce (or Tabasco). Instead of Red Devil or Tabasco, use dry mustard which doesn't "take over" the sauce as much as Red Devil or Tabasco.

Mix well. Taste. If not hot enough, use Hot Salsa or Hot Picante and/or add more Red Devil.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: þ THE IMPROV BBS þ Kook-Net Hub þ (602)991-4849

Quick Sauce for Fish of Vegetables

Servings: 1 servings

Ingredients:

MAKES ABOUT ½ CUP:
½ cub Mayonnaise
2 teaspoon Hot sauce (Tobasco or other)
1 tablespoon Dijon-style Mustard
½ tablespoon Prepared Horseradish

Preparation:

1. Combine all ingredients in a bowl and stir until well mixed.

2. Spread a thin coating of this sauce on fish fillets before baking or broiling them. Alternatively, use a a dressing fro vegetables to be served cold or potato or macaroni salad.

From Chicago Tribune Magazine -- 5/23/93 posted by Bud Cloyd

QUICK TOMATO SAUCE

Servings: 1 servings

Ingredients:

½ cub Chopped onion
½ cub Chicken bouillon
3 cub Chopped tomatoes
1 teaspoon Apple juice concentrate
½ teaspoon Oregano
½ teaspoon Thyme
½ teaspoon Basil
1 teaspoon Garlic powder
1 pinch Pepper

Preparation:

Cook onions in bouillon until soft. Add remaining ingredients.
Bring to boil, cover, simmer 30 to 45 min. Makes 3 ½ cups. Cal: 10 per ½ c. Fat: trace.

Rancho Mesilla Mantequilla

Servings: 3 /4 cup

Ingredients:

4 ounce Butter; softened
3 Cloves Garlic; minced
3 teaspoon New Mexican Red Chile Powder
4 teaspoon Chipotles en adobo; pureed
3 tablespoon Toasted Chopped Pecans
1 tablespoon Gold Tequilla
1 tablespoon Cilantro; minced
½ teaspoon Salt

Preparation:

Combine all ingredients in a blender and puree. This is good over grilled chicken, fish or steamed squash.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Red Chili Sauce

Servings: 12 servings

Ingredients:

16 each Dried red chili pods
1 each Hot water
2 each Cloves garlic
1 each Salt to taste

Preparation:

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 Curry Paste - Nam Prik Gaeng Ped *

Servings: 1 servings

Ingredients:

½ cub Chopped Onions
8 Cloves Garlic
10 Dried Red Jalapeno Chilies
4 Thin Slices Galangal
2 tablespoon Chopped Lemon Grass
1 tablespoon Chopped Cilantro/CorianderRoot Or Stems
½ teaspoon Cumin
1 teaspoon Shrimp Paste
1 teaspoon Salt
3 tablespoon Oil

Preparation:

Red and green curry pastes are the basis for most Thai curries.
~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth.

Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-½ cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

RED MEATS MARINADE*

Servings: 12 servings

Ingredients:

½ cub Peanut oil
½ cub Olive oil
1 tablespoon White pepper ground
1 tablespoon Black peppercorns crushed
1 teaspoon Oregano crushed
2 each Garlic cloves minced
1 teaspoon Salt
½ cub Chianti
½ cub Soy sauce
½ cub Cider vinegar
4 tablespoon Honey
1 tablespoon Chili powder

Preparation:

Mix well. Pour over meat cover and refrigerate for 6-24 hours. Use as a basting sauce also. Origin: the ktichen of Don Houston

Red Pepper Puree

Servings: 12 servings

Ingredients:

2 tablespoon Oil, olive
2 cub Onion, chopped
2 each Garlic cloves, minced
1 pound Peppers, red bell
2 cub Chicken stock
1 teaspoon Szechuan chili sauce

Preparation:

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 ½ 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

Servings: 12 servings

Ingredients:

¾ cub Pepper red bell chopped fine
1 ½ cub Tomatoes seeded, chopped
2 tablespoon Onion minced
2 tablespoon Oil, olive
½ teaspoon Sambal oelek,or to taste

Preparation:

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 Pepper-Sour Cream Sauce

Servings: 8 servings

Ingredients:

3 each Red Bell Peppers; *
1 each Red Jalapeno Pepper; *
½ cub Dairy Sour Cream
1 teaspoon Sugar

Preparation:

* Peppers should be roasted and peeled.
~--------------------------------------------------------------------- ~-- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar.
Makes about 2 cups of sauce

Red Snapper Sauce

Servings: 10 servings

Ingredients:

¾ cub Salad oil
3 tablespoon Butter or margarine,melted
2 tablespoon Lemon juice
1 teaspoon Salt
3 tablespoon Worcestershire sauce
3 drop Tabasco sauce

Preparation:

Combine all ingredients.

NOTE: Sauce can be made in advance.

Remoulade Sauce

Servings: 10 servings

Ingredients:

1 pint Mayonnaise
1 cub Ketchup
1 each 10 oz bottle Durkee's sauce
2 tablespoon Wine vinegar
2 tablespoon Lea & Perrins
¼ cub Olive oil
1 cub Creole or poupon mustard
2 teaspoon Louisiana hot sauce
½ cub Prepared horseradish
1 Salt if needed

Preparation:

Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce.
"Some of my friends say they even like this over some desserts, but I don't believe then, no."
From Justin Wilson's "Outdoor cooking With Inside Help"

RHUBARB CHUTNEY

Servings: 1 servings

Ingredients:

1 pound Rhubarb
2 teaspoon Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) seeds and veins removed
1 teaspoon Paprika
1 tablespoon Black mustard seeds
¼ cub Currants
1 cub Light brown sugar
1 ½ cub Light vinegar

Preparation:

WASH THE RHUBARB AND SLICE into pieces ¼-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar.

Makes 1 Cup

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Rich Hot Fudge Sauce

Servings: 2 Cups

Ingredients:

3 ounce Bittersweet Chocolate;chopped
2/3 cub Unsalted Butter
½ cub Unsweetened Cocoa Powder
½ cub Sugar
½ cub Dark Brown Sugar
2/3 cub Heavy Cream

Preparation:

In a heavy pan, melt chocolate with butter over very low heat, stirring. Sift cocoa with the 2 sugars; add to pan, stirring until blended. Add cream and heat just to boiling point, stirring constantly. Transfer to a heat-proof serving bowl. When cooled, cover and refrigerate for up to a month. To reheat, place in the top of a double boiler over simmering water.

Per Tablespoon: Calories: 75, Carbohydrate: 9 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 3 mg. No Fiber, No Protein.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Roasted Tomato Sauce

Servings: 6 servings

Ingredients:

½ cub Onion; Chopped, 1 Medium
¼ cub Carrot; Finely Chopped
1 tablespoon Vegetable Oil
2 pound Tomatoes; Roasted & Peeled
1 tablespoon Basil Leaves; Fresh, Snipped
2 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground Red Pepper

Preparation:

Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold.
Makes about 3 ½ cups sauce.

ROTEL Salsa (Fresh Picante Sauce) From Tony Burke

Servings: 1 Servings

Ingredients:

1 can RO*TEL Tomatoes and Green
Chilies, chopped and drained
2 each Green onions, chopped fine
1 each Garlic clove, minced
1 large Tomato, chopped
1 each Lime (juice of ½)
½ teaspoon Salt
To increase heat, add cannedor fresh jalapenos to taste

Preparation:

This part is real easy:

: Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare. Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120

Saffron Butter Sauce

Servings: 1 servings

Ingredients:

¼ teaspoon Saffron Threads, Crumbled
2 tablespoon Shallot, Minced
2 tablespoon White Wine Vinegar
3 tablespoon Dry White Wine
3 tablespoon Heavy Cream
14 tablespoon Unsalted Butter *

Preparation:

* Butter should be cold and cut into pieces.

SALSA ALLA MARINARA

Servings: 6 servings

Ingredients:

1 large Garlic clove peeled & slightly crushed
2 Parsley sprigs
5 Fresh basil leaves; -=OR=-
1 pinch Oregano
3 Flakes diavoletto(Red Pepper Flakes)
¼ cub Olive oil; plus
1 tablespoon Olive oil
1 teaspoon Tomato paste
1 pound Fresh tomatoes peeled and seeded,-=OR=-
16 ounce - Canned peeled tomatoes, drained

Preparation:

This is based on a recipe from Italian cooking teacher, Anna Teresa Callen. The sauce can be prepared in large batches and frozen.

IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low and simmer for 15 to 20 minutes. Discard the parsley and garlic and pour the sauce over freshly cooked pasta. (This sauce can be prepared in large batches and frozen.)

Dresses 1 pound of spaghetti or linguine.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Salsa alla Marinara (Mariner's Sauce)

Servings: 1 servings

Ingredients:

3 tablespoon Garlic cloves, minced
¼ cub Minced parsley
½ cub Olive oil
2 cub Chopped, peeled tomatoes
1 teaspoon Crumbled, dried oregano
Salt and pepper to taste

Preparation:

Saute garlic and parsley in oil. When garlic is delicately brown, add tomatoes, oregano, salt and pepper. Simmer for 30 minutes, or until well-blended and thick. Makes about 1 ½ cups.

Source: Woman's Day Encyclopedia of Cookery.

Salsa Fresca

Servings: 1 servings

Ingredients:

1 cub Tomato juice
1 ½ medium Tomatoes
½ Onion; chopped
2 tablespoon Chopped cilantro
1 Jalapeno chile; minced
1 Serrano chile; minced
1 ½ teaspoon Salt
1 Garlic clove; minced
⅛ teaspoon Sugar

Preparation:

Blend together well and refrigerate at least 2 hours before serving.

Source: Bon Appetit magazine, date unknown Typed for you by Karen Mintzias

Salsa Suprema

Servings: 16 servings

Ingredients:

1 each Large tomato, chopped
1 each Medium onion, chopped
2 each Fresh green chilies, chopped
1 each Or 4 oz can green chili
½ teaspoon Garlic salt
½ teaspoon Monosodium glutamate(option)
1 Salt to taste

Preparation:

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Salsa Verde

Servings: 4 servings

Ingredients:

1 cub Italian or curly parsley,finely chopped
2 Garlic cloves,very finelyminced
2 tablespoon Capers,rinsed and chopped
¾ cub Virgin olive oil
¼ cub Red wine vinegar, champagnevinegar or lemon juice, orto taste
Salt

Preparation:

From "The Savory Way" by Deborah Madison. Bantam.

Combine parsley, garlic, capers and olive oil in a bowl and stir in vinegar or lemon juice to taste. Season with salt.

Serve sauce with pasta, white beans, tomatoes or hard-cooked eggs.
Makes approximately 1 cup. Serves 4.

NOTES: For variety, include a small portion of other herbs (chervil, basil, dill, fennel greens, thyme, arugula, etc.) with the parsley.
If you're using lemon juice for the acid, add some of the zest to the sauce.

Nutritional analysis per serving: 366 calories; 38 grams total fat; (5.3 grams saturated fat); 0.2 grams protein; 1.9 grams carbohydrates; 0 milligrams cholesterol; 6.5 milligrams sodium.

Salsa Verde #2

Servings: 2 Cups

Ingredients:

½ cub Parsley; chopped
2 tablespoon Capers; chopped
2 teaspoon Garlic; finely chopped
1 cub Extra-Virgin Olive Oil
¼ cub Lemon Juice
Salt
Cracked Black Pepper

Preparation:

Combine all ingredients in a bowl. Mix together well. Correct seasoning to taste.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Salsa with Spice

Servings: 2 Cups

Ingredients:

¾ pound Cherry Tomatoes; coarselychopped
1 tablespoon Jalapeno Pepper; finelychopped
½ cub Onion; chopped
2 tablespoon Fresh Lime Juice
4 tablespoon Fresh Coriander

Preparation:

Combine all ingredients in a bowl. Let salsa stand at room temperature at least ½ an hour before serving.

Per ½ cup: Calories: 25, Sodium: 40 mg, no fat, no cholesterol.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Satay Kuah Sauce (Spicy Peanut Sauce)

Servings: 10 servings

Ingredients:

1 ½ each Stalks lemon gress
6 each Shallots, peeled
5 each Garlic cloves, peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
¼ teaspoon Turmeric
1 tablespoon Water
1/3 cub Oil
1 teaspoon Dried shrimp paste
2 cub Coconut milk
1 tablespoon Brown sugar
¼ teaspoon Salt
¾ cub Gr rst unsalted sk peanuts

Preparation:

Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire.

Sate

Servings: 1 servings

Ingredients:

2 tablespoon Peanut butter (chunky)
⅛ teaspoon Rice vinegar (white)
6 tablespoon Water
½ teaspoon Garlic
¼ teaspoon Vietnamese hot sauce
1 ½ teaspoon Sugar
⅛ teaspoon Curry powder
½ teaspoon Fruit jelly

Preparation:

MIX IT ALL UP! Use this to dip already broiled, marinated meat, shrimp etc. on skewers.

/\/\ara Kent

SAUCE (for whole fish baked in salt crust)

Servings: 4 servings

Ingredients:

4 Shallot
13/16 pint White wine
1 ⅝ pint Fish stock
4 ml tub crŠme fraŒche
8 tablespoon Chopped parsley
4 tablespoon Tarragon leaves
Salt & pepper

Preparation:

Peel and finely chop the shallot. Put it in a pan with the white wine and fish stock and boil until reduced by half. Whisk in the crŠme fraŒche and herbs until smooth and creamy. Season with a little salt and pepper and serve with the fish.

Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)

Servings: 8 servings

Ingredients:

1 cub Minced onion
1 cub Peeled & diced carrots
½ cub Diced celery
3 Garlic cloves pressed or minced
3 cub Water
1 tablespoon Tomato paste
1 cub Red wine
2 tablespoon Dry red wine vinegar
Salt; to taste
1 tablespoon Chopped fresh rosemary; -OR-
1 teaspoon -Dried rosemary)
½ teaspoon Dried thyme
1 teaspoon Dried basil
½ teaspoon White pepper
1/3 cub Cold water
2 tablespoon Arrowroot or cornstarch

Preparation:

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.

Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

SEAFOOD COCKTAIL SAUCE

Servings: 1 servings

Ingredients:

1 cub Prepared salsa or ketchup
1 tablespoon Horseradish (or dbl. amt.)
1 tablespoon Lemon juice
3 dash Hot pepper sauce

Preparation:

This is a basic seafood cocktail sauce, although using salsa in place of ketchup will give it an interesting twist.

MIX ALL INGREDIENTS together and let stand ½ hour before serving.

Makes 1 ¼ Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Sesame Dressing

Servings: 1 Servings

Ingredients:

2 teaspoon Powdered sugar
½ teaspoon Paprika
½ teaspoon Dry mustard
½ teaspoon Salt
½ cub Currant jelly, melted
¼ cub Fresh lemon juice
1 tablespoon Cider vinegar
1 cub Salad oil
1 tablespoon Toasted sesame seeds(anywayu for you to toastsoemthing? Do you have atoaster oven on boardIf so, that would work.)

Preparation:

Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice and vinegar. Gradually beat in oil. Add sesame seeds, stir well and refigerate.

Source: Jim Marron

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-05-95

SESAME MAYONNAISE

Servings: 1 servings

Ingredients:

1 Egg yolk
2 teaspoon Lemon juice
2 teaspoon Soy sauce
½ cub Vegetable oil(preferably safflower)
¼ cub Sesame oil

Preparation:

Mix shredded chicken with this and some minced scallions, sliced water chestnuts and toasted sesame seeds, and you have an instant Sesame Chicken Salad.

WHISK THE YOLK, lemon juice and soy sauce together. Add the vegetable oil drop by drop, very slowly, while whisking vigorously. Once you obtain a thick, emulsified mixture, you may begin adding the oil more quickly, by spoonfuls. Continue whisking until all the vegetable and sesame oil is incorporated. (This may also be prepared in a food processor or blender--just remember to add the oil very slowly at the beginning.)

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Sesame Steak Sauce

Servings: 12 servings

Ingredients:

1 tablespoon Sesame seeds
3 tablespoon Soy sauce
1 tablespoon Oil, sesame
2 tablespoon Onion green chopped
¼ teaspoon Chili powder
2 teaspoon Vinegar rice wine
½ teaspoon Sugar

Preparation:

Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until most are powdery. Combine all ingredients and blend well. Makes about 1/3 cup. Will keep for short periods if refrigerated. Serve: On slices of grilled flank steak or London broil.

Shrimp Paste Dipping Sauce - Nam Prik Goong Siap *

Servings: 4 servings

Ingredients:

8 Green Thai Chili Peppers
6 Cloves Garlic
2 tablespoon Shrimp Paste
¼ cub Fish Sauce (Nam Pla)
1/3 cub Lime Juice
3 tablespoon Palm Sugar
10 Whole Large Dried ShrimpOr Prawns, Rinsed In WarmWater

VEGETABLES:
Snake Beans Or Long StringBeans
Green Onions/Scallions OrSpring Onions
Tomatoes
Broccoli
Sugar Peas/Snow Peas

Preparation:

Placethe chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and sugar; gently mash together. Alternatively, use a blender.

Add the whole dried shrimp and combine. Remove to a serving bowl and allow the shrimp to soak in the sauce for about 15 minutes.

Serve as a dip for the raw or steamed vegetables.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Shrimp Sauce Piquant

Servings: 8 servings

Ingredients:

2 tablespoon Unsalted butter
1 ½ teaspoon White pepper
2 ¼ cub Chopped onions
1 teaspoon Ground black pepper
1 ½ cub Chopped green bell peppers
1 ½ teaspoon Minced garlic
¾ cub Chopped celery
2 ¼ cub Basic seafood stock
3 cub Peeled & tomatoes, chopped
1 ½ teaspoon Dark brown sugar
1 cub Tomato sauce canned
¾ teaspoon Salt
3 tablespoon Minced jalapeno (see note)
2 pound Peeled large shrimp
2 each Bay leaves
4 cub Hot basic cooked rice
5 ½ teaspoon Ground pepper, cayenne

Preparation:

NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and Garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring to a bOil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scrap- ing pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.)
Add the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to high, cover pan, and bring mixture to a bOil. Remove from heat.
Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately.
To serve, mound ½ cup rice in the center of ea ch heated serving plate; then pour about ½ cup Sauce around the rice and arrange about 8 shrimp on top of the Sauce.
LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno Peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this Sauce.
From Paul Prudhomme's Louisiana Kitchen

Skordalia

Servings: 6 servings

Ingredients:

4 medium Potatoes
6 Garlic cloves (or more!)
½ cub Olive oil
1/3 cub White vinegar*
1 pinch Salt

Preparation:

*Note-- Lemon juice may be substituted for part of the white vinegar.
Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

Smoked Chili Salsa

Servings: 8 servings

Ingredients:

1 can Chipotle chiles in adobosauce
2 cub Boiling water
2 tablespoon Tomato paste
1 tablespoon Strong red wine or balsamicvinegar or more to taste
2 tablespoon Brown sugar

Preparation:

From "The Savory Way" by Deborah Madison, Bantam.

Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups.

Makes 2 cups. Serves 8.

Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium.

Spaghetti alla marinara ( Spaghetti, Sailors Style)

Servings: 4 servings

Ingredients:

2 Garlic cloves, sliced
1/3 cub Olive oil
4 cub Tomatoes, peeled
1 tablespoon Parsley, chopped
½ teaspoon Basil
1 ½ teaspoon Salt
1 Red pepper pod, seeded
½ teaspoon Oregano
3 tablespoon Tomato paste
1 package Spaghetti
Grated cheese

Preparation:

Heat oil in a frying pan over medium heat with the garlic and red pepper. When garlic is golden, remove pan from heat and allow to cool a bit. Add tomatoes, crushing them slightly. Add parsley, basil, and salt and cook over low flame about 30 minutes. Add oregano and tomato paste, bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until thickened.

Cook spaghetti according to package directions, drain, and place on serving dish. Pour sauce over spaghetti, mix lightly, and serve at once with grated cheese.

Spicy Texas Barbecue Sauce

Servings: 10 servings

Ingredients:

1 cub Catsup
½ cub Brown Sugar; Firmly Packed
¼ cub Lime Juice
2 tablespoon Ground Red Chiles; To Taste
1 tablespoon Vegetable Oil
1 tablespoon Worcestershire Sauce
1 ½ cub Onion; Chopped, 3 Medium
2 each Jalapeno Chiles; *
2 each Cloves Garlic;Finely Chopped
12 ounce Tomato Paste; 1 cn
12 ounce Beer; Any Brand

Preparation:

* Jalapeno chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally.
Makes about 5 cups of sauce.

Spinach Dip

Servings: 10 servings

Ingredients:

1 cub Mayonnaise
1 can Water Chestnuts, Chopped
3 each Green Onions, Finely Chopped
1 cub Sour Cream
1 package Dry Vegetable Soup Mix
1 package Frozen Chopped Spinach

Preparation:

Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread.
BREAD BOWL:
: Take any loaf of round bread (rye, cuban, etc) and hollow the loaf out leaving ½ inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip.

Steak Marinade

Servings: 1 servings

Ingredients:

2 tablespoon Lemon juice
3 teaspoon Worcestershire sauce
¼ cub Oil
2 each Garlic, minced

Preparation:

1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours.

Stirred Custard Sauce

Servings: 2 servings

Ingredients:

2 each Large beaten egg yolks
2/3 cub Half & half light cream
4 teaspoon Sugar
1 Dash salt
1 tablespoon Galliano,brandy, or ameretto
½ teaspoon Vanilla
1 --------fresh fruits--------
1 Orange slices
1 Halved strawberries
1 Sliced kiwi
1 Sliced peaches
1 Pineapple chunks

Preparation:

In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce.

Streams' Stout Marinade for Steaks

Servings: 1 Recipe

Ingredients:

16 ounce Bottle Stout Ale
1 cub Soy Sauce
½ Green Onion; chopped
2 tablespoon Brown Sugar; (about)
1 tablespoon Ground Garlic
2 teaspoon Ground Black Pepper
2 tablespoon Worcestershire Sauce
2 tablespoon Honey

Preparation:

Blend all ingredients together; check seasoning. Marinade steak and grill or broil.

Source: Streams, an Oregon Eatery
: 1841 Barnett Road
: Medford, OR 97504
: (503) 776-9090

Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Supreme Cheese Sauce

Servings: 1 servings

Ingredients:

½ Clove garlic; minced
1 ounce Onion; finely chopped
3 ounce Mushrooms; sliced
½ ounce Butter
1 quart Chef-Mate Monterey Jack and Cheddar Cheese Sauce; heated
2 tablespoon White wine
1 teaspoon Parsley; chopped

Preparation:

1. Saute garlic, onion and mushrooms in butter. 2. Combine vegetables, cheese sauce, white wine and parsley. Heat to serving temperature. Place on warm steam table for holding.

Makes 16 2 ounce servings

Source: Carnation Company

-- ---

Sweet 'n' Spicy Onion Glaze

Servings: 2 servings

Ingredients:

1 each Env. Onion Soup Mix
20 ounce (1 Jar) Apricot Preserves
8 ounce (1 C) Salad Dressing *

Preparation:

* Choose one of the following Salad Dressings: Russian or Sweet 'n'
Spicy French.
~--------------------------------------------------------------------- ~--- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking.
Makes about 2 ½ C glaze

Sweet Spicy Chili Sauce

Servings: 1 servings

Ingredients:

1 Garlic clove
1 Spanish onion, cut in ¼s
2 Fresh green chilies, seeded
2 tablespoon Corn oil
½ teaspoon Ground ginger
1 can Tomatoes in juice (8 oz)
1/3 cub Seedless raisins
1 tablespoon Lemon juice
1 tablespoon Dark soy sauce
2 tablespoon Light-brown sugar
Salt to taste
Fresh ground pepper to taste
Fresh parsley sprig (opt)

Preparation:

In a blender or food processor, finely chop garlic, onion and chilies.

Heat oil in a saucepan. Add onion mixture and ginger and cook gently 3 minutes. Add tomatoes and break up with a spoon. Stir in raisins, lemon juice, soy sauce, brown sugar and water.

Bring to a boil. reduce heat and simmer 15 minutes, uncovered.
Process in a blender or food processor to desired consistency. Reheat and season with salt and pepper. Garnish with parsley sprig, if desired.

Makes 2-½ cups.

NOTE: Serve hot with grilled steak, fried chicken or grilled whitefish.

Swiss Cheese Sauce w/Mustard

Servings: 1 servings

Ingredients:

1 ½ quart Chef-Mate Swiss Cheese Sauce
2 tablespoon Mustard, country Dijon-style

Preparation:

1. Combine Swiss Cheese Sauce and mustard. 2. Heat to serving temperature, stirring constantly.

Makes 24 2 ounce servings

Source: Carnation Company

-- ---

Swiss-Sauced Broccoli

Servings: 2 servings

Ingredients:

6 ounce Fresh broccoli
2 tablespoon Water
⅛ teaspoon Salt
2 teaspoon Butter or margarine
1 ½ teaspoon Unbleached flour
1 Dash salt
1 Dash white pepper
1/3 cub Milk
¼ cub Shredded swiss cheese

Preparation:

Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and ⅛ t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli.
Serve sauce atop broccoli.

Swordfish steaks with oil and lemon sauce

Servings: 4 servings

Ingredients:

2 tablespoon Lemon juice
1 teaspoon Oregano
¼ cub Olive oil
2 pound Swordfish,cut into ½-in
Pepper,black

Preparation:

1. Preheat the broiler, or prepare charcoal for grilling. 2. Combine the lemon juice and oregano in a small mixing bowl. Blend well, then gradually add the oil while stirring with a whisk. Add a generous amount of black pepper. This sauce is known as a Salmoriglio sauce.
3. When the broiler or charcoal grill is quite hot, place the fish steaks under the broiler or on the grill. The fish should be quite close to the source of heat so that it will cook quickly. 4. Cook about 1 min. on one side, then turn the fish steaks carefully but quickly and cook about 1 min. or slightly longer on the other side.
Do not overcook or the fish steaks will become dry. 5. Transfer the fish steaks to a warmed platter and ladle the sauce over them.

This dish is named: Pesce al salmoriglio

Sybil Carter's Barbecue Sauce

Servings: 32 servings

Ingredients:

3 tablespoon Bacon fat
1 Onion,peeled/chopped
1 Garlic clove,peeled/minced
½ cub Green pepper,chopped
1 can Tomatoes,canned (16 oz)
2 tablespoon Tomato paste
1 cub Water
4 tablespoon Brown sugar
2 teaspoon Mustard,dry
1 Lemon,quarterd
¼ cub Vinegar
1 teaspoon Salt
3 dash Red pepper sauce

Preparation:

1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic, and green pepper until limp. Add remaining ingredients, blend well, bring to simmering, then lower heat and cook slowly until thick. Remove and discard lemon quarters. This sauce keeps well in the refrigerator, and Sybil often doubles the recipe to have on hand to use whenever a barbecue recipe is called for. Heat well before using. Baste over meat during last 15 minutes of cooking, and, if desired, spoon over cooked meat before serving.

2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs, steaks and kabobs - just about any barbecued meat.

Tabasco Classic - Avery Island Barbecue Sauce ***

Servings: 1 servings

Ingredients:

2 tablespoon Butter Or Margarine
1 cub Chopped Onion
½ cub Chopped Celery With Leaves
¼ cub Chopped Green Pepper
1 tablespoon Minced Garlic
29 ounce Canned Whole Tomatoes, Drained And Coarsely Chopped
6 ounce Tomato Paste
1/3 cub Red Wine Vinegar
3 tablespoon Molasses
2 Lemon Slices
2 teaspoon Tabasco Pepper Sauce
2 teaspoon Dry Mustard
1 Bay Leaf
½ teaspoon Ground Cloves
½ teaspoon Ground Allspice

Preparation:

This classic spicy barbecue sauce has a mellow, rich flavor that is marvelous with just about anything you'd care to grill. Serve additional sauce on the side.
~--------------------------------------------------------------------- ~-- In a heavy nonaluminum saucepan over medium heat, melt the butter and saute the onion, celery, pepper, and garlic for 5 minutes, or until the onion is tender but not browned. Add the remaining ingredients. Cover and simmer for 30 minutes, until the sauce thickens, stirring occasionally. Discard the lemon slices and bay leaf. Brush the sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling, or baking. Makes 2-¼ cup.

From: The Tabasco Cookbook.

Tabasco Classic - Remoulade Sauce **

Servings: 1 servings

Ingredients:

¼ cub Spicy Coarse-Ground Mustard
2 teaspoon Paprika
1 teaspoon Tabasco Pepper Sauce
1 teaspoon Salt
½ teaspoon Fresh Ground Black Pepper
¼ cub Tarragon Vinegar
1 cub Olive Oil
½ cub Coarsely Chopped Green Onion
½ cub Finely Chopped Celery
¼ cub Finely Chopped Fresh Parsley

Preparation:

Remoulade sauce is another Louisiana specialty that varies with the cook. A piquant mustard-based sauce, it is excellent on cold shrimp or crab meat, and also goes nicely with hot, crisp fried fish or shellfish. Try it spooned over hard-boiled egg halves as an appetizer, or use it as a dip for cooked artichokes.
~--------------------------------------------------------------------- ~-- In a medium bowl, whisk together the mustard, paprika, Tabasco sauce, salt, and pepper. Beat in the vinegar and then, whisking constantly, add the oil in a slow, thin stream, continuing to beat until the sauce is thick and smooth. Stir in the green onions, celery, and parsley and mix well. Cover the bowl and let the sauce stand for at least 2 hours before serving to allow the flavors to blend. Makes 2 cups.

Lagniappe - One-quarter teaspoon of Tabasco sauce gives a pleasing tang to Hollandaise, Bearnaise, or white sauce.

From: The Tabasco Cookbook.

Tangy Mustard Sauce

Servings: 1 servings

Ingredients:

3 tablespoon Butter
1 small Onion, finely chopped
¼ cub All-purpose flour
1 cub Chicken stock
2/3 cub Milk
1 Bay leaf
1 teaspoon Coarsely ground mustard
2 teaspoon Dry mustard
1 tablespoon Wine vinegar
1 teaspoon Sugar
Salt to taste
Fresh ground pepper to taste
Additional fresh bay leaves(opt)

Preparation:

Melt butter in a saucepan. Add onion and cook gently 2 minutes. Stir in flour and cook 1 minute.

Stir in stock and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Add milk and bay leaf, stir well and cook 2 minutes.

Blend mustards smoothly with vinegar and sugar. Add mustard mixture, salt and pepper to stock mixture and heat through 2-3 minutes. Remove bay leaf. Garnish with fresh bay leaves, if desired.

Makes 1-¾ cups.

NOTE: This recipe makes a thick sauce. If a thinner sauce is desired, add a little more stock or milk. Serve sauce hot with smoked sausage, rabbit and fish dishes.

Tangy-sweet Bbq Sauce From Fred Goslin

Servings: 2 Cups

Ingredients:

2 medium Onions [finely chopped]
1 tablespoon Vinegar
¼ tablespoon Worcestershire sauce
1 cub Ketchup
2 tablespoon Butter
⅛ cub Lemon (or lime) juice
2 teaspoon Mustard
1 teaspoon Chili powder
½ cub Water
Salt to taste
Cayenne to taste
Tabasco to taste

Preparation:

1) Saute' the chopped onion in the butter `til lightly colored and then add all of the remaining ingredients. Simmer for 30 min.

Posted by Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120

TAPENADE

Servings: 1 servings

Ingredients:

½ cub Nicoise olives, pitted
6 Anchovy fillets cleaned, rinsed & drained
1 ½ tablespoon Capers
1 Garlic clove peeled and crushed
1 Lemon, juiced
4 tablespoon Olive oil
Freshly ground pepper
2 tablespoon Fresh basil, minced

Preparation:

Tapenade is a wonderful olive sauce from the south of France. It is delicious on French bread or with crudites and can also make a delicious sauce for grilled meats and fish.

PLACE EVERYTHING IN A BLENDER except the basil and blend on high speed. Add more olive oil if too thick. Pour into a bowl and stir in the basil. This will keep for 10 days.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Tarragon Sauce

Servings: 1 servings

Ingredients:

¼ pound Butter
1 teaspoon Fresh lemon juice
1 tablespoon Tarragon vinegar
1 teaspoon White wine

Preparation:

Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired.
Mrs. Jack Beasley

TEXAS TABLE SAUCE FOR BARBECUE

Servings: 8 servings

Ingredients:

MAKES SAUCE FOR 6LB MEAT:

STORES WELL,SERVE WITH ANY:

BB-Q MEAT:
¾ cub CIDER VINEGAR
¾ cub WARM WATER
1 tablespoon SALT
1 teaspoon Coursely ground pepper
1 teaspoon Hungarian ground PAPRIKA
2 tablespoon Dark brown sugar
1 tablespoon Dark molasses
3 tablespoon Dry mustard
½ cub Ketchup
¼ cub Chile sauce
3 tablespoon Worcestershire sauce
1 cl Garlic,,pressed
2 tablespoon Minced onion
1 cub Butter

Preparation:

In a 2 cup measure, conbine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Set aside to boil over medium/low heat. Stir in vinegar water.
TRANSFER to outside grill and simmer uncovered for an hour or so,,, stirring from the jar in the refrigerator. SERVE HOT WITH BARBECUE,,, (this is VERY similiar to one served in one of our more popular BBQ restaurants.)

Thai Peanut Sauce

Servings: 6 servings

Ingredients:

2/3 cub Smooth peanut butter
2 tablespoon Water
2 teaspoon Soy sauce
2 teaspoon Cider vinegar
2 teaspoon Sugar
2 tablespoon Seasoned rice vinegar
1 teaspoon Oriental sesame oil

Preparation:

Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.
Happy Charring

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: Computer Specialties BBS Date: 07-29-93 (08:40) Number: 59142 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

Thick & Spicy Spaghetti Sauce1

Servings: 6 Servings

Ingredients:

2 large Onions, chopped
2 medium Green peppers, chop
1 cub Chopped celery
3 Cl Garlic, minced
2 tablespoon Olive oil
2 Pounds ground beef
1 package Fresh mushrooms, sliced
3 ounce cans tomato paste
1 ounce can whole tomatoes
Undrained & chopped
3 ounce cans tomato sauce
2 tablespoon Worcestershire sauce
2 teaspoon Chili powder
2 teaspoon Dill weed
2 teaspoon Whole oregano
(continued on sauce2)

Preparation:

Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)

Courtesy of Loren Martin, Cyberealm BBS and Big Cabin OK

Thick & Spicy Spaghetti Sauce1 from Loren Martin

Servings: 6 Servings

Ingredients:

2 large Onions, chopped
2 medium Green peppers, chop
1 cub Chopped celery
3 Cl Garlic, minced
2 tablespoon Olive oil
2 Pounds ground beef
1 package Fresh mushrooms, sliced
3 ounce cans tomato paste
1 ounce can whole tomatoes
Undrained & chopped
3 ounce cans tomato sauce
2 tablespoon Worcestershire sauce
2 teaspoon Chili powder
2 teaspoon Dill weed
2 teaspoon Whole oregano
(continued on sauce2)

Preparation:

Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)

Thick & Spicy Spaghetti Sauce2

Servings: 6 Servings
2 teaspoon Sweet basil
1 teaspoon Paprika
1 teaspoon Mrs. dash
2 teaspoon Cinnamon
2 teaspoon Vinegar
½ teaspoon Curry powder
3 drop Hot sauce
2 Bay leaves
½ cub Water
½ cub Burgundy or dry wine
Hot cooked pasta
Shredded sharp cheddar and
Grated paramesan cheeses

Thick & Spicy Spaghetti Sauce2 from Loren Martin

Servings: 6 Servings
2 teaspoon Sweet basil
1 teaspoon Paprika
1 teaspoon Mrs. dash
2 teaspoon Cinnamon
2 teaspoon Vinegar
½ teaspoon Curry powder
3 drop Hot sauce
2 Bay leaves
½ cub Water
½ cub Burgundy or dry wine
Hot cooked pasta
Shredded sharp cheddar and
Grated paramesan cheeses

Tomatillo Sauce

Servings: 4 servings

Ingredients:

¼ cub Red Onion; chopped
¼ cub Fresh Cilantro; Snipped
¼ teaspoon Salt
½ pound Tomatillos; Cut Into Halves
2 each Serrano Chiles; Canned *

Preparation:

* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded.
~--------------------------------------------------------------------- ~-- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1 ¼ cups sauce.

Tomatillo-Papaya Sauce

Servings: 4 servings

Ingredients:

½ pound Tomatillos,peeled and rinsed
½ cub Chicken stock
1 bunch Cilantro,chopped
1 bunch Green onions (tops only),chopped
1 tablespoon Safflower oil
1 small Papaya,peeled and seeded

Preparation:

From Casa Madrona Restaurant in Sausalito, Calif.

Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to taste with lime, salt and pepper. Serve with chicken or seafood.
Serves 4.

Nutritional analysis per serving: 78.9 calories; 3.6 grams total fat; (0.4 grams saturated fat); 0.9 grams protein; 10 grams carbohydrates; 0.1 milligrams cholesterol; 132.5 milligrams sodium.

Tomato and Cream Sauce

Servings: 5 Servings

Ingredients:

28 ounce Can of crushed tomatoes or
Peeled plum tomatoes in
Their juice
¼ cub Extra virgin olive oil
4 Plump cloves of garlic,
Minced
1 cub Heavy cream
½ teaspoon Crushed red pepper flakes or
To taste
Sea salt to taste

Preparation:

In a large unheated skillet, combine the oil, garlic, salt and pepper. Stir to coat with the oil. Cook over moderate heat for 2-3 min. until the garlic turns golden not brown. If using whole tomatoes, run them through a food mill directly over the skillet.
Crushed tomatoes can be added straight from the can. Stir to blend and simmer, uncovered, for 15 min. until the sauce begins to thicken.
Add the cream, stir, and heat for 1 min. Taste for seasonings. Use over 1 lb. of pasta or with fresh lasagna (from "Patricia Wells' Trattoria").

Posted by Kay Crowley, Boomerville USA * Houston TX * 713-370-1448

TOMATO SAUCE WITH ROSEMARY

Servings: 1 servings

Ingredients:

6 pound Ripe, sweet tomatoes
3 tablespoon Virgin olive oil
1 small Red onion; thinly sliced
1 small Rosemary branch; the leavesremoved and chopped=OR=- substitute
1 -Bay leaf, some thyme,Basil or marjoram)

Preparation:

This is a delicious simple sauce that can be served with your favorite fresh pasta.

WASH THE TOMATOES WELL; then cut them into sixths or, if they are large, into eighths. Warm the olive oil in a large, flat stainless-steel or non-stick pan; add the tomatoes, onion, salt to taste and rosemary. Cook over gentle heat until the skins are wrinkled and have really cooked away from the flesh, about 30 minutes. The tomatoes should be melting into a puree. Pass them through a food mill. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is the thickness you like. Add salt to taste and process in jars, according to canning directions, or freeze.

Makes 1 Quart

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Tunasauce with Noodles

Servings: 4 Servings

Ingredients:

5 ounce Mozarella Cheese
2 can Tuna In Water, drained
1 tablespoon Tomatopaste
6 ounce Cottage Cheese, pureed
½ cub Cofecream
1 bunch Parsley, chopped finely
Salt
Pepper
Noodles, cooked for 4
Servings.

Preparation:

1. Put the cheese, tuna, tomatopaste, cottage cheese, cofecream and parsley into a skillet and mix well. 2. Season with salt and pepper to taste. 3. Bring to a boil and serve immedietly over the noodles.
Out of "D'Chuchi" Magazine

Typed by Brigitte Sealing

TZATZIKI

Servings: 10 servings

Ingredients:

4 cub Yogurt, unflavoured
4 each Cloves garlic, crushed
2 tablespoon Olive oil
½ teaspoon Dried dillweed
1 each Salt, pepper

Preparation:

Place a piece of cheesecloth in a colander and pour in the yogurt.
Drain for several hours. Place grated cucumber in another colander and allow to drain for 2 hours. Mix together all ingredients, chill.
Drizzle additional olive oil on top. Serve as a dip for vegetables, or a spread for bread.

White Castle Vidalia Dip

Servings: 14 servings

Ingredients:

14 White Castle hamburgers,
Chopped fine; buns set aside
2 ½ cub Chopped Vidalia onions
1 ¾ cub Hellmann's (R) mayonaise
2 cub Shredded Swiss cheese
½ cub Crumbled bacon
Crushed crackers (topping)

Preparation:

Mix all above ingredients (except buns and crackers). Bake in casserole dish at 350 deg F. for 30-35 minutes. Let stand for 10 minutes. Put open buns under broiler until toasted. Serve dip on buns or crackers.

Karen Walkup, Norcross, Georgia.

White Sauce- Microwave

Servings: 1 servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour; all purpose
1 cub Milk
¼ teaspoon -Salt
¼ teaspoon -Pepper; freshly ground

Preparation:

Place butter and flour in 4 cup glass measure and microwave, uncovered at High for 1 ½ - 2 minutes or till butter melts and mixture is bubbly. Stir partway through cooking, so mixture is smooth. Gradually stir in milk with wire whisk or fork till smooth.
Microwave uncovered at High for 3 to 5 minutes, or till mixture comes to a boil and thickens. Stir partway through cooking. Stir in salt and pepper. MAKES 1 cup

VARIATIONS: Cheese Sauce: Add ¾ cup grated cheese to warm white sauce and stir till melted. If necessary, heat at Medium (50%) for 30-60 seconds to help melt cheese. Toss with cooked pasta or spoon over vegetables or toast.

Dill Sauce: Stir 1 tsp lemon juice and 1 Tbsp chopped fresh dill or 1 tsp dried dill weed into warm white sauce. Serve with fish or shellfish.

Egg Sauce: Add 1 chopped hard cooked egg and 1 Tbsp finely chopped parsley to warm white sauce. Serve with fish or vegetables.

Veloute Sauce: Replace milk with chicken, beef or fish stock (depending on what the sauce will be served with.)

Source:_Microwaving with Style_ posted by Anne MacLellan

White Sauce Mix

Servings: 1 servings

Ingredients:

2 cub Instant Nonfat Dry Milk OR
1 cub Unbleached Flour
1 cub Butter or Margarine
1 ½ cub Regular Non Fat Dry Milk
2 teaspoon Salt

Preparation:

In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix.

TO MAKE BASIC WHITE SAUCE:

Use ½ cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to ¼ cup or for thicker white sauce increase mix to ¾ cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 ½ cups of sauce.

VARIATIONS:

Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add ½ to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture.

Wine & Pepper Cream Sauce

Servings: 1 servings

Ingredients:

2 tablespoon Unsalted butter
2 Shallots, finely chopped
1 tablespoon Brandy
½ cub Dry white wine
½ cub Chicken stock
2 teaspoon Green peppercorns, coarselycrushed
3 tablespoon Whipping cream
1 tablespoon Chopped fresh parsley
Fresh parsley sprig (opt)

Preparation:

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots.

Stir in stock and peppercorns and boil rapidly 2-3 minutes or until slightly reduced.

Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2-3 minutes, stirring constantly.
Garnish with parsley sprig, if desired.

Makes ¾ cup.

NOTE: Serve hot with steaks, veal or fish dishes.

Yellow Tomato Sauce

Servings: 8 servings

Ingredients:

1 large Onion,diced
5 Garlic cloves,minced
½ cub Fruity olive oil
6 pound Yellow tomatoes,peeled,seeded and cut into chunks(may use red tomatoes)
½ cub Tomato paste
2 small Canned chipotle chiles,chopped
2 Epazote leaves (a pungentMexican herb available inLatin markets)
½ bunch Cilantro,chopped

Preparation:

In a stainless steel saucepan, saute the onion in olive oil until soft. Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote. Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six months.

NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles.

Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat; (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0 milligrams cholesterol; 19.1 milligrams sodium.

Yet Another Barbecue Sauce #2

Servings: 1 Gallon

Ingredients:

½ gallon Ketchup
1 ½ teaspoon Pork Drippings (bacon)
¼ cub Vinegar
½ cub Sugar
½ Bottle Heinz 57 Sauce
½ tablespoon Black Pepper
2 tablespoon Red Pepper
1 tablespoon Garlic Salt
¼ cub Chili Powder
¼ cub Worcestershire Sauce

Preparation:

Combine all the ingredients and simmer until thick. When you use this remember it is really a glaze, not a sauce. You can thin it with Canadian beer before use. This is not as hot as it sounds but it is spicy.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Yet Another Barbecue Sauce Recipe

Servings: 3 Cups

Ingredients:

1 ½ cub Canadian Beer
1 ½ cub Heinz Ketchup
½ cub Dark Brown Sugar
4 tablespoon Red Wine Vinegar or,
3 tablespoon Balsamic Vinegar
2 teaspoon Dijon Mustard (grey poupon)
2 teaspoon Worcestershire Sauce
1 teaspoon Dry Mustard (super fine)
1 teaspoon Basil, crushed
5 Red Chilies, crushed or,
Pepper Sauce to taste.
2 tablespoon Olive Oil
3 cl Garlic, crushed and chopped
Fresh Ground Black Pepper

Preparation:

1) Combine vinegar, beer, worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to
a boil and simmer for 20 minutes.

2) Heat uncovered just before using.

If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last.

Note: If using pork, parboil for 10 minutes, then bake until almost done. Brush sauce on, and grill no more than 20 minutes.

Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Yogurt Salsa

Servings: 2 1/2 cups

Ingredients:

1 pound Plum Tomatoes
1 medium Onion
1 Jalapeno Pepper
¼ cub Plain Low-Fat Yogurt
½ cub Fresh Cilantro; chopped
1 pinch Salt
¼ teaspoon Pepper

Preparation:

Core and dice tomatoes. Peel and chop onion. Seed and chop pepper.
Combine tomatoes, onion, pepper, yogurt, cilantro, salt and pepper in the work bowl of a food processor or blender. Process by pulsing until coarsely chopped, but not pureed. Chill and serve with tortilla chips and bite-sized raw vegetables

Per ½ cup: Calories: 35, Fat: trace, Cholesterol: trace, Sodium:
100 mg.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Yucatan-Style Marinade

Servings: 1 Recipe

Ingredients:

2 ounce Prepared Achiote Paste
3 Cloves Garlic; mashed
⅛ teaspoon Cayenne Pepper
½ Orange; juice of
½ Lime; juice of
1 tablespoon Vegetable Oil

Preparation:

Crumble paste into a blender, add remaining ingredients; blend to a smooth paste. Rub over meat or fish and refrigerate for several hours. Remove meat or fish from refrigerator 20 minutes before cooking. Makes enough for 1 ½-2 lb meat or fish.

You can buy bricks of ground achiote paste at mexican markets.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Zippy Tomato Sauce

Servings: 8 servings

Ingredients:

2 tablespoon Margarine Or Butter
½ cub Green Bell Pepper; Chopped,*
1 each Onion; Small, Thinly Sliced
8 ounce Tomato Sauce; 1 can
1 cub Chili Sauce
1 teaspoon Worcestershire Sauce
¼ teaspoon Chili Powder

Preparation:

* You can use canned chopped Green Chiles or Jalapenos for a hotter sauce.
~--------------------------------------------------------------------- ~-- Melt margarine in a small saucepan. Add green peppers and onion.
Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone.) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties.