| Basic Sauce |
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1 tbs butter
1 tbs flour
1/8 tsp salt
Dash pepper
3/4 cup milk |
In a saucepan melt butter. Stir in flour, salt and pepper. Add all the milk. Cook and stir over
medium heat till thickened and bubbly. Continue to cook and stir for 1 minute |
| Low-Cal White Sauce |
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| Prepare as basic sauce, except omit butter and substitute skim milk for the milk. |
| Almond Sauce |
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| Prepare as basic sauce, except toast 1/4 cup slivered almonds in melted butter. Omit the salt and add 1 tsp instant
chicken bouillon granules with the flour. Ideal with vegetables or seafood. |
| Cheese Sauce |
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| Prepare as the basic sauce, but omit the salt. Over low heat, stir 3/4 cup shredded process Swiss or American cheese
into cooked sauce till melted. You may use you favorite cheese as long as it is grinded. Great with vegetables
and over salads. |
| Curry Sauce |
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| Prepare as regular basic sauce, except cook 1/2 to 1 tsp curry powder in the melted butter for 1 minute. If desired,
Serve with fish and poultry. |
| Herb-Spices Sauce |
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| Prepare like the basic sauce, except cook 2 clove garlic, minced in the melted butter. Stir in 1/4 tsp caraway
seed or celery seed, or dried basil, oregano, or sage, crushed with the flour. Serve with vegetables or poultry. |
| Lemon-Chive Sauce |
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| Prepare as basic sauce, but stir in 1 tbs snipped chives and 1/2 tsp finely shredded lemon peel with the flour.
Serve with vegetables, poultry, or fish. |
| Mexicali Sauce |
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| Prepare as basic sauce, except cook 1/2 tsp chili powder in melted butter for 30 seconds. Stir 2 tbs diced green
chili peppers into cooked sauce. Serve with beef or pork. |
| Parmesan Sauce |
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| Prepare as basic sauce except omit salt. Over low heat, stir ¼ cup grated parmesan cheese into cooked sauces
till melted. Great with pork and poultry, |
| Sherry Sauce |
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Prepare as basic sauce except stir 1 to 2 tbs dry sherry or dry white
wine into cooked sauce. Serve with veal or pork. |
| Cilantro-Lime Salsa |
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1 small onion, finely chopped
1 cup chopped fresh cilantro (coriander)
½ cup each chopped parsley and salad oil
6 tbsps. lime juice
3 tbsps. distlled white vinegar
2 cloves garlic, minced
1 jalapeno or other small hot chile, stemmed, seeded and minced |
| Mix all ingredientes in a plastic bowl (not metalic) |
| Salsa de Ajo Picante |
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3 cloves garlic
1 medium-size onion, quartered
1 jalapeno, stemmed and seeded.
1 pound firm ripe tomatoes, seeded and coarsely chopped.
2 tablespoons olive oil
juice of 1 lime
salt and pepper |
| Using a sharp knife, mince garlic, onion and chiles. Finely chop cilantro and dice tomatoes. Combine in a nonmetallic
bowl; then add oil and lime juice. Season to taste with salt and pepper. You can use a food processor, for a moister
texture. |
| Mild Chile Sauce |
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3 ½ pounds tomatoes, cored and quartered
2 Anaheim chiles, stemmed and seeded
1 large onion, quartered
2 clove garlic
3/4 cup sugar
1 tbsp. salt
1 ½ cups vinegar (cider vinegar is best)
3/4 teaspoon each ground cinnamon and cloves
½ tsp. ground ginger |
| In a large blender or food processor, whirl tomatoes, chiles, onion, and garlic in batches until pureed. Pour into
a 4-quart pan and stir the rest of the ingredients. Cook over low heat, stirring often, until thickened and reduced
to 1 quart (about 1 1/2 hours). Let it cool. |
| Tomatillo Salsa |
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1¼ pounds tomatillos, husks removed
¼ cup chopped fresh cilantro
1 jalapeno, serrano or ohte rsmall hot chile, stemmed
3/4 cup chicken broth
½ cup lime juice
salt (optional) |
| Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500 oven until slightly singed (about
15 minutes). Let it cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth
and lime juice; season to taste with salt, if desired. |
| Mango-Pineaple Salsa |
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1 firm-ripe mango, peeled and diced
1 cup each diced fresh pineapple
1/2 cup diced red bell pepper
1/3 cup vinegar
2 tbsps. minced fresh cilantro
½ tsp. crushed red pepper flakes |
| In a bowl or food processor mix all ingredientes. |
| Tasty Bar-B-Q |
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16 oz Tomato Sauce
2 tbsp Brown Sugar
¼ cup Vinegar
2 tbsp Worcestershire Sauce
1 tsp Salt
1 tbsp Paprika
1 tsp Dry mustard
1 tsp Chili Powder
2 tbsp Chopped Green Onion Tops
1/8 tsp Cayenne Pepper |
| Simmer all ingredients for 15 minutes, stirring occasionally. Best served hot. |
| Marinate-Barbecue Salsa |
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¼ cup Olive oil
2 tbsp Soy sauce
¼ cup. Bourbon, sherry, or wine
1 tsp Garlic powder
1 Pepper, freshly ground |
| 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. |
| Barbecue with Mustard |
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½ cup Sugar
¼ tsp Ground oregano
¼ tsp Ground thyme
1 tsp Salt
½ tsp Pepper
1/8 tsp Cayenne pepper
½ tsp Cornstarch
½ cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tbsp Oil |
| Combine first seven ingredients in a small saucepan. Add enough vinegar to make a paste. Combine molasses, ketchup,
mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer
10 minutes. Remove from heat. Baste over chicken, turkey. |
| Chile Chicken Salsa |
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½ tsp dried chili flakes or cayenne
2 cloves garlic, coarsely chopped
1 tbsp brown sugar
¼ tsp salt
½ cup chinese red rice vinegar
1 thinly sliced green onion
1 tbsp coarsely chopped cilantro leaves |
| Put all ingredientes, except cilantro and green onions, in a blender until smooth. Float the green onions and cilantro
on top. |
| Salsa Diablo |
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¼ C olive oil.
½ large green bell pepper, seeded and chopped
1 cloves garlic, minced
½ small onion, minced.
2 Tbsp. chopped fresh parsley.
4 large, ripe tomatoes, peeled, seeded and chopped
3 Tbl tomato paste
1/4 tsp (or more, to taste) crushed red pepper |
Put oil in a large, heavy saucepan over medium heat, heat. Add pepper, garlic and minced onion.Saute until transparent,
about 6 minutes. Lower heat. Stir in the parsley and simmer for 1 minute. Reduce heat to very low and add the rest
of the ingredients and add salt to taste and black pepper to taste. Simmer over very low heat for 45 minutes, stirring
occasionally.
Ideal with fresh lobster,shrimp, clams, and grilled fish. |
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