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SOUR CREAM SAUCE
| 1 CUP SOUR CREAM 1 TEASPOON SALT 1/4 CUP MINCED ONION 1/4 CUP MINCED GREEN CHILIES 1/4 CUP CAYENNE PEPPER 1/2 TEASPOON BLACK PEPPER |
| In a small bowl,combine all ingredients. Cover & refrigerate overnight... |
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RASPBERRY SAUCE
| 1 (10 OZ) PKG FROZEN RASPBERRIES 1/2 CUP CURRANT JELLY 1 TABLESPOON CORNSTARCH 1 TABLESPOON BUTTER 3/4 CUP ORANGE JUICE VANILLA ICE CREAM |
| In medium sauce pan mix 3/4 cup of the raspberries with the jelly & bring to a boil over medium high heat. Reduce the heat to medium. In a medium bowl, combine the remaining berries with the cornstarch, then add to the sauce pan. Cook, stirring constantly until thickened. Remove the pan from the heat & stir in the butter. Cool the berry mixture & then stir in the orange juice. Refrigerate the mixture until cooled & then serve over ice cream. |
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BLUEBERRY SAUCE
| 1/2 CUP SUGAR 1 TEASPOON CORNSTARCH 1 CUP WATER JUICE & ZEST OF 1 LEMON 1/2 CUP RED CURRANT JELLY 2 CUPS FRESH BLUEBERRIES |
| In a saucepan, combine sugar & cornstarch. Stir in water & lemon juice. Bring to boil over medium heat, reduce heat to medium low & add the jelly. Simmer for 5 minutes. Add berries & bring to a second boil. Then simmer over medium low heat for 20 to 25 minutes or until thick & syrupy. |
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ROASTED RED PEPPER CREAM SAUCE
| 2 LARGE RED BELL PEPPERS 2 TABLESPOONS MINCED GARLIC 1/4 CUP FRESH BASIL 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL 2 CUPS HALF & HALF 1/4 CUP GRATED ROMANO CHEESE 4 TABLESPOONS BUTTER SALT & PEPPER TO TASTE |
| Preheat broiler. Lightly coat the peppers with the olive oil. Grill peppers under the broiler until the skin is blackened & the flesh has softened slightly. Place the peppers in a paper bag to cool for about 45 minutes. Remove the skin & the seeds. Cut the peppers into small pieces. In a skillet cook & stir the garlic, basil, & red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes so that the flavors mix. Place mixture in a blender & puree to desired consistency. Return puree mixture to skillet & reheat to a boil. Stir in the half & half along with the cheese. Cook & stir until the cheese melts. Add the butter & stir this until melted. Season with salt & pepper, simmer this for 5 minutes on low. |
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TARTAR SAUCE
| 1/2 CUP MAYONNAISE 6 PITTED GREEN OLIVES 1 SLICE ONION, CHOPPED 2 SWEET PICKLES, CHOPPED |
Mix all ingredients.
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CHEDDAR CHEESE SAUCE
| 3 TABLESPOONS BUTTER 3 TABLESPOONS FLOUR 1/2 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER 1 1/2 CUPS MILK 1 CUP GRATED SHARP CHEDDAR CHEESE |
| Melt butter, remove from heat. Stir in flour & seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened & smooth. Cook for 5 minutes longer, add cheese. Stir until smooth & well blended. |
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COCKTAIL SAUCE
| 1/2 CUP CHILI SAUCE 1/2 CUP KETCHUP 2 TABLESPOONS FRESH LEMON JUICE 1 OR 2 TABLESPOONS PREPARED HORSERADISH DASH OF WORCESTERSHIRE SAUCE FEW DROPS OF HOT SAUCE, LIKE TABASCO SALT & PEPPER TO TASTE |
Blend all ingredients well..
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ALFREDO SAUCE
| 1 CAN EVAPORATED SKIM MILK 6 OZS PARMESAN CHEESE |
| Heat milk, add cheese until melted & thickened. I usually add a White sauce to this to make more. |
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WHITE SAUCE
| 2 TABLESPOONS BUTTER 1 1/2 CUPS HOT MILK 3 TABLESPOONS FLOUR SALT & PEPPER TO TASTE |
| Melt the butter in a medium size pan. Stir in flour to make paste & cook over medium heat for about 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat & whisk in hot milk. Return pan to medium high heat & whisk continuously, especially along sides & bottom to prevent lumps. Heat sauce to a simmer, then season to taste. |
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HOLLANDAISE SAUCE
| 1 TABLESPOON FLOUR 4 TABLESPOONS BUTTER 1 TABLESPOON CREAM SALT & PEPPER TO TASTE 1 TABLESPOON LEMON JUICE |
| Melt the butter in a medium sauce pan, then add the flour & mix well. Add 1 gill of milk & 1 gill of water, stir over heat until it is boiling. Cook for 10 minutes, then add cream, lemon juice & seasonings. It should end up the consistency of thick cream when ready. |
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TEXAS BARBECUE SAUCE
| 1 MEDIUM ONION, FINELY CHOPPED 1 CLOVE GARLIC, MINCED 1 TABLESPOON BUTTER 1/2 CUP CATSUP 1/4 CUP WATER 2 TABLESPOONS VINEGAR 1 TABLESPOON BROWN SUGAR 1 TEASPOON PREPARED MUSTARD 1/2 TEASPOON HOT SAUCE 1 LEMON SALT & PEPPER TO TASTE |
| Cook the onion & garlic in butter in a medium saucepan until tender. Add all the other ingredients except the lemon & bring to a boil. Remove from heat & let stand for the flavors to mingle. At this point the lemon can be added or a bit of the juice. True Texans add their own secret ingredients at this point, which can include beer, bourbon, chili powder, tomatoes or fat. |
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| SPAGHETTI SAUCE, MY WAY |
| 1 7LB CAN TOMATO SAUCE 2 TO 3 LBS HAMBURGER MEAT 1 LARGE ONION, CHOPPED 2 RED PEPPERS 2 GREEN PEPPERS 1 LB POLISH SAUSAGE, CHOPPED 3 TABLESPOONS ITALIAN SEASONING 2 TABLESPOONS GARLIC 2 CUPS CHOPPED TOMATOES FRESH OR DRIED BASIL |
| Put tomato sauce in stock pot 8 quarts or larger. Brown hamburger & drain. Add to pot. Brown the chopped sausage & add this to the pot also. KEEP GREASE. Cook onions, green peppers & red peppers in this grease until tender. Add to pot. Start simmering the sauce & then add the rest of the ingredients. Let simmer on low for at least an hour, stirring occasionally. This makes 6 quarts that can you can freeze for up to 6 months. |
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