High Voltage Shareware/high1.zip/high1/DIR22/REC0052.ZIP/REC0052.TXT

Text File | 1993-08-20 | 42KB | 1,396 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Diverse Sauces (long)
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Micaela Pantke)
Organization: Taronga Park BBS
Date: Thu, 19 Aug 93 10:31:36 +0200
Approved: [e-mail]


CONTENTS:
---------
Barbara's Kale Sauce (Tara McDermott)
Bechamel Sauce (Janet Beretta)
Bechamel Sauce (Stephanie da Silva)
Bernaise Sauce (Stephanie da Silva)
Bombay Sauce (Stephanie da Silva)
Bread Sauce (Scott Kleinman)
Cheese Sauce (Brenda Romans)
Chocolate Poultry Sauce (Laura Smith)
Classic Vietnamese Dipping Sauce (Michael J. Edelman)
Cranberry Radish Sauce (Stephanie da Silva)
Cream Sauce (Doreen Randal)
Creamy Garlic Sauce (Tara McDermott)
Curried Yogurt Sauce (Stephanie da Silva)
Easy Mushroom Gravy (Tara McDermott)
Fast Spicy Peanut Sauce (Lynn Z. Schaeffer)
Gravlaks-Saus (1) (Ellen Brox)
Gravlaks-Saus (2) (Ellen Brox)
Green Peppercorn Sauce (Whitney Martin)
Healthy Marinara Sauce (Lisa M Maslak)
Herb Sauce (Stephanie da Silva)
Horseradish Sauce (Stephanie da Silva)
Lemon And Tomato Sauce (Brenda Romans)
Malai Sauce (Kirk Blackburn)
Malaysian Peanut Sauce (Sharon Teo)
Mint Sauce (Stephanie da Silva)
Mock Sausage Gravy (Tara McDermott)
Mornay Sauce (Thomas P Collins)
Mushroom Sauce (Pey-wen Ting)
Mushroom Sauce (Tara McDermott)
Mushroom Wine Sauce (Mary Jane Kelly)
Mustard Sauce (Stephanie da Silva)
Ninfa's Green Sauce (Stephanie da Silva)
Nutritional Yeast Gravy (Golden Gravy) (Tara McDermott)
Nutritional Yeast Gravy 2 (Tara McDermott)
Peanut Sauce (Alan J. DeWeerd)
Peanut Sauce (Barbara Hlavin)
Periperi (Portuguese Hot Sauce) (Tom Kreitzberg)
Pineapple Mustard Sauce (Stephanie da Silva)
Roasted Red Pepper Sauce (Laura Bootsy Boutwell)
Simple Youghurt Sauce (Vickie McCorkendale)
Supersauce For Leftovers (Barbara Hlavin)
Tahini (Mike Van Pelt)
Tamari-Thyme Gravy (Tara McDermott)
Tomato And Caper Sauce (Stephanie da Silva)
TVP Gravy (Tara McDermott)
Vietnamese Sauce For Fresh Spring Rolls (Andy Nguyen)
Vietnamese Sauce For Fresh Spring Rolls (Anhtram Nguyen)
Vietnamese Sauce For Fresh Spring Rolls (Lynn Z. Schaeffer)
White Sauce (Robin Halligan)

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

Source: Simply Vegan

BARBARA'S KALE SAUCE
====================

Ingredients:
------------
1 1/2 cup    soymilk (preferably plain, but vanilla will do)
4-6 tblsp    nutritional yeast
1/2-1 tblsp  margerine (totally optional - there's no difference in
taste I have found, and who needs the added fat?)
1/2 tsp      each:  dill, thyme, basil
1 1/2 tsp    garlic powder
1/2 tsp      salt
1/2 tsp      pepper (opt)
3 tsp        flour (whole wheat will do; this is a rough amount.  Use to
thicken, so the amount varies considerably on how you like it)
4            medium/large leaves of kale

Instructions:
-------------
Add everything except the kale and flour to a saucepan and stir.  Steam
kale (or if you're making pasta, cook it in the boiling water before you
add the pasta) for about 1-3 minutes, depending on how crunchy you like
it.  Remove and cut up in small pieces.  Add to the sauce.  Heat the
sauce, and when it is fairly warm, start adding flour slowly, so that it
doesn't clump.  Whisk or stir constantly!  When you have enough flour
added, remove from heat, or serve immediately.  I've found that this
tends to burn quickly if left on a warm burner.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Janet Beretta)

BECHAMEL SAUCE
==============

Ingredients:
------------
2 tblsp      of butter
1-3 tblsp    of flour
1/2-3/4 cup  of chicken broth ( I use this for less calories than cream;
ya right; like it matters for this recipe!)

Instructions:
-------------
Melt butter in a small sauce pan.  Stir in enough flour that the mixture
starts to form a ball.  Gradually stir in broth until you get a sauce
that is thickened but pourable.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

BECHAMEL SAUCE
==============
(makes one cup)

Ingredients:
------------
2 tblsp  butter
1/8 tsp  pepper
3 tblsp  flour
dash     of nutmeg
1/2 tsp  salt
1 cup    milk

Instructions:
-------------
Prepare bechamel sauce.  Melt buter over low heat; add flour, salt,
pepper and nutmeg; stir until well blended.  Remove from heat.
Gradually stir in milk and return to heat.  Cook, stirring constantly,
until thick and smooth.  Add the egg and remaining cheese to the sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

BERNAISE SAUCE
==============

Ingredients:
------------
1/4 cup  dry white wine
1/4 cup  wine vinegar
1 tblsp  minced shallots or onions
1 tsp    tarragon
1 tsp    chervil
freshly ground black pepper
3        egg yolks
1 cup    butter melted
1 tblsp  fresh minced tarragon or parsley

Instructions:
-------------
Combine wine, vinegar, shallots, dried herbs and pepper in a small
saucepan.  Cook over low heat until the liquid has reduced to about
half.  Strain and cool.  Put the egg yolks into the double boiler.  Beat
until frothy.  Beat in vinegar mixture.  Place pan over hot but not
boiling water and do not let the water touch top pan.  Add the butter
slowly, about a teaspoonful at a time, beating contantly.  Add
additional pepper and a pinch of salt if desired.  Stir in the fresh
tarragon or parsley before serving.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

BOMBAY SAUCE
============

Ingredients:
------------
2 tblsp  butter
2 tblsp  flour
1/2 tsp  each pepper and paprika
1/4 tsp  salt
3/4 cup  milk
1 cup    shredded mild Cheddar cheese

Instructions:
-------------
Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well.  Whisk in milk until smooth and cook over low heat until thick and
bubbly.  Stir in cheese.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Scott Kleinman)

BREAD SAUCE
===========

Ingredients:
------------
3 3/4 cups  of milk
1/2 loaf    of day old white bread
2           onions
12          cloves
2 ounces    of butter
Salt and Pepper

Instructions:
-------------
Cut the crusts off the bread and reduce to crumbs in a food processor.
Try to use fresh baked bread, since, in my experience, American
store-bought white bread is pretty nasty.  Peel the onions and stick 6
cloves in each.  Put them in a saucepan with the milk and heat gently
until a skin forms on the milk.

Take the milk and onions off the heat and let them sit for 1-2 hours to
let the flavours of the onion and cloves infuse.  Then add the crumbs
and heat gently for about 20 minutes.  Season with salt and pepper.
Then stir in the butter.  The sauce should not be too stiff; if it is,
add more milk.

Remove the onions and cloves and serve the sauce as an accompaniment to
chicken, turkey, pheasant, &c.  Just a dab on each bite compliments the
flavour of the roast wonderfully.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Brenda Romans)

CHEESE SAUCE
============

Ingredients:
------------
1/2 pt         soya milk,
2 level tblsp  cornflour
3 oz           strongly flavoured cheese
OR cream cheese, this gives a very interesting flavour
lots           of grated nutmeg

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Laura Smith)

Source: Jeff Smith's "The Frugal Gourmet Cooks American"

CHOCOLATE POULTRY SAUCE
=======================
(Makes 3 1/2 cups)

Ingredients:
------------
2 tblsp   peanut oil
1/2 tsp   ground cloves
1/4 tsp   ground cumin
1         medium yellow onion, peeled & chopped
1/4 cup   sesame seeds
1/2 cup   cocktail sauce
2 cloves  garlic, peeled & minced
1/2 tsp   Tabasco or more to taste
1         green sweet bell pepper cored & chopped
2 cups    chicken stock or broth (canned or fresh)
1/4 cup   raisins
1/2 cup   whole canned tomatoes
2 squares semisweet baking chocolate (1 oz.)
3/4 tsp   ground cinnamon

Instructions:
-------------
Heat a large saucepan and add the oil.  Saute the onions and garlic
until clear.  Add the peper, raisins, and tomatoes and cook for 10
minutes.  Remove from the stove and puree in your food processor or
blender.  Return to the pan and add remaining ingredients, except the
chocolate.  Simmer for 10 minutes and then add the chocolate, stirring
until it melts.

This is to be used over any kind of cooked poultry.  For instance, left
over fried chicken takes on a new life when you simmer the chicken for a
few minutes in this sauce.  Or turkey meat, cooked, has an entirely
different flavour when you warm it with this sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Michael J. Edelman)

CLASSIC VIETNAMESE DIPPING SAUCE
================================

Ingredients:
------------
Fish Sauce
Lime Juice (you can buy bottled fish/lime sauce from the Phillipines)
Hot chili peppers
Garlic (again, look for Hot peppers with garlic. Comes in jars)
Shredded carrots.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

CRANBERRY RADISH SAUCE
======================

Ingredients:
------------
2 cups   of raw cranberries
1        small onion
1/2 cup  of sugar
3/4 cup  of sour cream
2 tblsp  of horseradish

Instructions:
-------------
Grind the cranberries and the onions together, and then add everything
else.  Mix it up and freeze it.  Thanksgiving morning, move it from the
freezer to the refrigerator so that it can thaw out a little bit.  It
will be thick, creamy, chunky and shocking pink.  This recipe makes
about one and a half pints.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Doreen Randal)

CREAM SAUCE
===========

Ingredients:
------------
4 tblsp  butter
1/2 cup  flour
1 cup    chicken stock
1/2 tsp  salt
1/8 tsp  pepper
1/4 cup  chopped parsley
1/2 cup  cream

Instructions:
-------------
Melt 4 Tbs butter in a medium saucepan.  Stir in flour and cook over low
heat for several mins.  Gradually stir in stock.  Simmer until smooth.
Add salt, pepper, parsley and cream.  Remove chicken from pot, slice and
serve with the creamy sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

CREAMY GARLIC SAUCE
===================
(Makes 3 cups)

Ingredients:
------------
2 tblsp     tahini
1 1/2 cups  water
1/3 cup     nutritional yeast
2 tblsp     arrowroot powder
3 cloves    garlic, diced
3           scallions, diced
1/2 tsp     garlic powder
1/2 tsp     celery salt

Instructions:
-------------
Combine the tahini and water in a medium sized saucepan; add the
nutritional yeast.  Sift the arrowroot powder (sift through a strainer),
and add to the mixture; add the remaining ingredients, mixing well after
each addition.

Place pan over low heat and cook for approximately 5 minutes, stirring
often, until sauce is thick.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

CURRIED YOGURT SAUCE
====================

Ingredients:
------------
1 cup         plain low-fat yogurt
1/2 to 1 tsp  curry powder
1/4 tsp       mace

Instructions:
-------------
Stir ingredients together.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

EASY MUSHROOM GRAVY
===================

Ingredients:
------------
About 1 pound of mushrooms (white and shitake)
Several cups of water, or as needed
Whole wheat flour to thicken
Soy sauce to taste
1/2 - 1 tsp salt
Herbs of your choice (I usually use basil, marjoram, thyme)

Instructions:
-------------
Chop mushrooms small or large, depending on your taste.  Shitake
mushrooms give this a really meaty quality, so if possible use as many
as possible (about half and half).  In a large pan add a couple
tablespoons of water and the mushrooms, and heat on medium.  Let the
mushrooms cook for about 8 or so minutes until most of the water has
cooked out.  Add herbs.  Slowly add flour and water, stirring constantly
as to avoid lumps.  When it has become the consistency you like, add
salt and soy sauce.  Pepper is optional.

This tastes great over plain brown rice.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Lynn Z. Schaeffer)

FAST SPICY PEANUT SAUCE
=======================

Ingredients:
------------
1/2 cup hoisin sauce
1 Tbsp. Asian chili sauce (adjust to taste)
1/4 cup unsalted peanuts, chopped

Instructions:
-------------
Place the hoisin sauce (purchased from the Asian section of your favrite
grocery-- it is dark red, thick, with a molasses-like taste) in a small
shallow bowl.  Spoon the chili sauce into the hoisin sauce (make circles
or teardrops or other shapes if you're feeling arty) Sprinkle the
chopped peanutes on top.  Dip and enjoy!!  --Lynn Schaeffer

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Ellen Brox)

GRAVLAKS-SAUS (1)
=================

Ingredients:
------------
2 tsp        mustard
2 tsp        sugar
4 tsp        vinegar (5%)
2 decilitre  soya oil
1 decilitre  dill
1            egg yolk

Instructions:
-------------
Mix mustard, sugar and vinegar. Add oil carefully using a mixer/food
processor. Mix in yolk. Add the dill.

Personally I find this sauce both too mild and too creamy.

Note:
-----
The mustard in a *real* gravlakssaus should of course be Swedish or
Norwegian!

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Ellen Brox)

GRAVLAKS-SAUS (2)
=================

Ingredients:
------------
3 tsp            wine vinegar
2-3 tsp          sugar
4 tsp            mustard
1,5-2 decilitre  oil (not olive)
1 decilitre      dill, finely chopped

Instructions:
-------------
Mix vinegar, sugar, mustard. Stir in oil a bit at the time. Add dill.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Whitney Martin)

GREEN PEPPERCORN SAUCE
======================
(should make about 1 cup of sauce)

Ingredients:
------------
1 can      beef broth
1/4 cup    sherry
4          shallots, finely chopped
1/3 cup    heavy cream
2-3 tblsp  green peppercorns (they come in a jar, marinated in liquid)
black pepper

Instructions:
-------------
Saute the shallots in a small amount of butter over medium heat
until soft.  Add broth and sherry, increase heat to high and
cook unti reduced to about 1/2 cup.  Add remaining ingredients,
mashing some of the peppercorns to emit flavor, and server over
desired meat.

Again, this is a really rough recollection...I haven't made this in a
long time, so I'm not too sure that I have all the ingredients.  You
could play with it and add things to your own liking.

This sauce is wonderful with pork tenderloin slices, and would be good
with prime rib as well.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Lisa M Maslak)

HEALTHY MARINARA SAUCE
======================
(makes 13 servings `a 1/4 cup )

Ingredients:
------------
1        28oz. can peeled Italian plum tomatoes
2 tsp    extra virgin olive oil
4        medium garlic cloves, minced
1        6oz can tomato paste
1.25 tsp oregano (or more, to taste)
0.25 tsp salt
0.25 tsp pepper
1/3 cup  fresh parsley, chopped
1 tsp    cooking wine

Instructions:
-------------
Puree tomatoes and tomatoe paste in a blender or food processor.

In a medium saucepan, heat oil briefly, and add garlic.  Saute 15
seconds, being careful not to let it brown.  Add pureed tomatoes,
oregano, salt, pepper, and wine.  Bring sauce to a boil, reduce heat,
and simmer for 20 minutes.

Remove from heat and stir in parsley.

Nutritional information (per serving):
--------------------------------------
35.5 calories
1.4 g. protein
6.7 g. carbohydrates
1.0 g. fat (22% of calories)
0.1 g saturated;
0.6 g mono-unsaturated;
0.2 g poly-unsaturated.
0.0 g. cholestorol

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

HERB SAUCE
==========

Ingredients:
------------
2           egg yolks
2 tblsp     lemon juice
1 tsp       salt
freshly ground black pepper
1 1/2 cups  salad oil
1/2 cup     chopped chives
1/2 cup     chopped fresh parsley
1 tblsp     grated onion

Instructions:
-------------
Beat egg yolks until frothy.  Beat in lemon juice, salt and pepper.
Beat in the oil, about a teaspoonful at a time, until about one half cup
has been added.  Then add the rest of the oil, about a tablespoonful at
a time, beating until the mayonnaise is thick.  Stire in chives, parsley
and onion.  Chill until ready to serve.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

HORSERADISH SAUCE
=================

Ingredients:
------------
1/4 cup  prepared horseradish
1 pint   sour cream
2 tblsp  lemon juice
Dash     of Tabasco sauce
1 tsp    salt

Instructions:
-------------
Combine all ingredients stirring until thoroughly mixed.  Chill until
ready to serve.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Brenda Romans)

LEMON AND TOMATO SAUCE
======================
(Enough for two)

Ingredients:
------------
1          onion sliced in thin rings
1/2 tblsp  oil of your choice
3 tblsp    tomato ketchup (maybe more, I just squirt it in)
juice of one lemon
rind of one lemon
pinch of chilli powder (optional)

Instructions:
-------------
Fry the onion till soft.  Add the everything else and stir it up.
Simmer for about five minutes until everything is blended and the sauce
thick.  You might need to add more water to thin it down.  If it's too
thin add more ketchup.

Note:
-----
This sauce tastes wonderful with Quorn (mycoprotein).

Don't be put off the ketchup, nobody would guess you used it to make the
sauce.  This is one of the recipes I use for entertaining and is very
popular.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Kirk Blackburn)

MALAI SAUCE
===========

Ingredients + Instructions:
---------------------------
4         large tomatoes
1         hot chili (serrano or Jap). Remove seeds if wimpy.
1.5 inch  fresh ginger. or full teaspoon powdered.
2 cups    cream

Puree above in blender.

Heat 4 tblsp peanut oil in saucepan.

Mix 2 tsp  ground Cumin with:
3/4 tsp    Turmeric
2 tsp      Garam Masala
2 tsp      Paprika

Add the above spices all at once to hot oil for 1 minute.  Add tomato(e)
puree to spices.  Add 1 more cup cream to spices and the puree.  Boil.
Reduce heat, simmer for 10 minutes.  Add half of the cooked Kofta balls.
Simmer another 10 to soften them.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Sharon Teo)

MALAYSIAN PEANUT SAUCE
======================

Ingredients:
------------
1/2          large onion
1            thin slice galingale
1 inch       piece ginger
1 stalk      Lemon grass
1 pound      roasted peanuts
1 1/2 tblsp  tamarind
1/2 cup      oil
1/2 tblsp    chillie powder(or to taste)
7 tblsp      palm sugar(or brown sugar)
1 tsp        salt

Instructions:
-------------
Grind onions, galingale, ginger and lemon grass.

Crush roasted peanuts in a blender.  Extract 1/2 cup tamarind juice from
1 1/2 tbsp tamarind.  Heat oil.  Fry all ground ingredients and chillie
powder till fragrant.

Add crushed peanuts, mix well.  Add palm sugar(or brown sugar), salt and
tamarind juice.  Simmer until gravy is thick.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

MINT SAUCE
==========

Ingredients:
------------
1/4 cup   chopped fresh mint
2 tblsp   sugar
1/4 cup   boiling water
3/4 cup   cider vinegar

Instructions:
-------------
Place the mint in a bowl and sprinkle the sugar over it.  Crush mint and
sugar together with the back of a spoon.  Pour in boiling water and let
mint steep for five minutes.  Add vinegar to mint and water mixture.
Taste the sauce and add more sugar if needed.  Heat before serving.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

MOCK SAUSAGE GRAVY
==================
(Makes 1 qt)

Stir and set aside:
-------------------
1 cup    tvp
7/8 cup  boiling water
1 tblsp  tamari

Toast 1/2 cup whole wheat flour until you can smell it, stirring
occasionally to avoid burning it.  Stir in 1/4 cup oil or margerine.

Slowly stir in, whisking all the while:
---------------------------------------
4 cups   warm vegetable stock (use a boullion cube if stock unavailable)
2 tsp    sage
1 tsp    marjoram
1/2 tsp  salt
1/4 tsp  pepper

Simmer gravy, and when it bubbles, add tvp.  This can be made the night
before and used to serve over biscuits for a hearty breakfast.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Thomas P Collins)

MORNAY SAUCE
============

Ingredients:
------------
Roux
1 1/2 tblsp  butter
1 1/2 tblsp  flour
3/4 cup      milk (heated)
6 tblsp      gruyere cheese, grated
2 tblsp      parmesan cheese, grated
1/8 tsp      nutmeg, grated
1/4 tsp      cayenne pepper
1/4 tsp      salt

Instructions:
-------------
Melt the butter over low heat in saucepan, add flour and cook roux 1 to
2 minutes.  Add heated milk and cook over medium heat until it thickens.
Stir in gruyere, parmesan, nutmeg, salt and pepper.  If you're not using
it right away, put some pats of butter on top to prevent skin from
forming.

Hope this works for your seafood enchiladas.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Pey-wen Ting)

MUSHROOM SAUCE
==============

Ingredients:
------------
1 tblsp  butter
1 cup    of chopped mushroom
flour
milk (or cream, if you like it)
salt and pepper and any other spice to taste (eg paprika)

Instructions:
-------------
1. Melt 1 tablespoon butter in a frying pan.

2. Add 1 cup of chopped mushroom and saute till soft.

3.  Add and stir enough flour till the butter-mushroom mixture forms a
sticky paste.

4.  Continue to stir the butter-mushroom-flour mixture, add milk (or
cream, if you like it) a little bit at a time till the
butter-mushroom-flour paste is dissolved in the milk.  If there is any
juice left from cooking the meat, it can be added now.

5.  Add salt and pepper and any other spice to taste.  (I usually add a
little paprika).  let it simmer till the sauce thinkens (This takes
about 5-10 min).  If the sauce gets too think too quickly, add more
milk.

I have tried this sauce with chicken, pork chops, and steaks.  It has
worked really well every time.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

MUSHROOM SAUCE
==============
(Makes 1 qt)

Ingredients:
------------
1/2 cup    whole wheat flour
1/2 cup    oil
3 cloves   garlic, diced
3          onions, chopped fine
1          green pepper, diced
1 stalk    celery, diced
1/2 lb     mushrooms, sliced
3 cups     vegetable stock or water
1/2 cup    tamari
1 tsp      parsley
1 tsp      garlic powder
1/2 tsp    salt

Instructions:
-------------
In a medium saucepan, on medium heat, stir in the flour and 1/4 cup oil.
Fry until golden brown.  Remove this mixture and set aside.  In the same
pan, add the rest of the oil, garlic and other vegetables.  and saute
for about 7 minutes.  Add the mushrooms and cook 3 minutes more.

Place stock and flour mixture in a blender, and blend until homogenized.
Add blended mixture to sauted veggies.  Season with tamari, garlic
powder, salt, and parsley.  Cook on low for 10 minutes.  Add more flour
for a thicker sauce.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Mary Jane Kelly)

MUSHROOM WINE SAUCE
===================

Ingredients:
------------
3 tblsp      butter
1 tblsp      chopped parsley
1 clove      garlic, minced
1            large shallot, finely chopped
3/4 - 1 cup  thinly sliced mushrooms
1 1/2 tblsp  flour
1/4 cup      sherry
1 cup        stock (chicken or beef)
1/8 tsp      nutmeg

Instructions:
-------------
Melt 2 T butter in saucepan.  Add parsley, garlic, and shallots.
Sautee 3 minutes.

Stir in flour.  Gradually add stock stirring constantly.  Add nutmeg.

In separate pan, melt 1 T butter.  Add mushrooms and sautee 3-5 minutes.
Add mushrooms to sauce.  Deglaze pan with the sherry.  Add sherry to
sauce.  Simmer sauce on low heat stirring occassionally while preparing
veal.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

MUSTARD SAUCE
=============

Ingredients:
------------
1 1/2 cups  prepared mustard
1/2 cup     dry white wine
2 tblsp     sugar
1 tsp       salt
2 tblsp     flour
1/4 cup     water

Instructions:
-------------
Combine mustard, wine, sugar and salt in a saucepan.  Bring to a boil
over moderate heat, stirring constantly.  Mix flour in water and stir
into mustard mixture.  Reduce heat and simmer for 10 minutes or until
thickened, stirring constantly.  Serve hot or cold.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Stephanie da Silva)

NINFA'S GREEN SAUCE
===================

Ingredients:
------------
3           medium sized green tomatoes, coarsely chopped
4           tomatillos, cleaned and chopped
1 to 2      jalapenos, stemmed and coarsely chopped
3           small garlic cloves
3           medium-sized rip avocados
4 sprigs    cilantro
1 tsp       salt
1 1/2 cups  imitation sour cream

Instructions:
-------------
Combine chopped tomoatoes, tomatillos, jalapenos and garlic in a
saucepan.  Bring to a boil (tomatoes provide all the liquid), reduce
heat and simmer 10 to 15 minutes or until tomatoes are soft.  Remove
from heat and let cool slightly.

Peel, pit and slice avocados; set aside.  Place tomato mixture with part
of the avocados (do this in batches), cilantro and salt in food
processor and process until smooth.  Turn into a large bowl.  Stir in
sour cream, cover with plastic wrap and refrigerate.  Serve with
tortilla chips.

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From: [e-mail] (Tara McDermott)

NUTRITIONAL YEAST GRAVY (GOLDEN GRAVY)
======================================

Ingredients:
------------
1/3 cup  white unbleached flour
1/3 cup  nutritional yeast
1/4 cup  oil or margerine
2 cups   water
1 tblsp  soy sauce

Instructions:
-------------
Toast flour over medium low heat until you start to smell it.  Add
yeast, stirring to mix it well, and add oil.  When it becomes bubbly,
add water.  Whisk while it cooks and thickens.  Add soy sauce, salt and
pepper to taste, and serve.

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From: [e-mail] (Tara McDermott)

NUTRITIONAL YEAST GRAVY 2
=========================
(Makes 2 1/2 cups)

Ingredients:
------------
1 1/2 cup  stock or water
1/2 cup    nutritional yeast
1/4 cup    tahini
1/8        onion, diced
1          garlic clove, diced
3 tblsp    tamari
1/2 tsp    garlic powder
1/2 tsp    basil
1/2 tsp    oregano
1/2 tsp    salt

Instructions:
-------------
Combine stock, nutritional yeast and tahini in a blender and blend on
medium for about a minute.  Add the remaining ingredients - blending
well on high.  Add more liquid to thin, or tahini to thicken.  Season to
taste.

Pour gravy into medium sized saucepan.  Cook over low heat until warm,
stirring constantly.

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From: [e-mail] (Alan J. DeWeerd)

Source: Wisconsin State Journal

PEANUT SAUCE
============

Ingredients:
------------
1/2" piece  fresh ginger root, peeled and minced
1 to 2      serrano or other hot chiles, seeded and minced
1 clove     garlic, minced
2           green onions, minced
1/3 cup     creamy peanut butter
1/3 cup     fresh or canned unsweetened coconut milk
2-3 tblsp   fresh lime or lemon juice
2 tblsp     fish sauce or soy sauce
1 tsp       sugar
1/4 cup     fresh cilanto

Instructions:
-------------
Combine ginger root, chiles, garlic, and green onions in a mixing bowl.
Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar.
Taste and adjust seasoning if necessary.  Sprinkle with cilantro.

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From: [e-mail] (Barbara Hlavin)

PEANUT SAUCE
============

Ingredients:
------------
vegetable oil for deep-frying
100 g     (4 oz) whole shelled peanuts
1 slice   terasi
2         shallots, peeled and chopped
1         garlic clove, peeled and chopped
1/2 tsp   chilli powder or sambal ulek
1/2 tsp   brown sugar
400 ml    (14 fl oz) water
25 g      (1 oz) creamed coconut (optional)
1 tblsp   lemon juice
salt

Instructions:
-------------
Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the
peanuts for 5 to 6 minutes.  Drain thoroughly on kitchen paper towels.
Allow to cool, then work to a fine powder in an electric grinder, or
with a pestle and mortar.

Put the terasi, shallots and garlic, if using, in a cobek or mortar.
Pound to a very smooth paste, then add a little salt.  Heat 1 tablespoon
vegetable oil in a pan, add the paste and fry for 1 minute, stirring
constantly.  Add the chili powder or sambal ulek, sugar and water, bring
to the boil, then add the ground peanuts.  Stir well, then simmer until
thick, stirring occasionally.  Add the creamed coconut (santen) if
using, and stir until dissolved.  Keep hot.

This really isn't as time-consuming as it sounds, providing you use
roasted peanuts (avoiding the deep-frying step), and get your terasi,
sambal ulek and coconut milk from the nearest Asian market.  I must have
had a lot of time on my hands the first time I made this, as I decided
to eschew the grinder and use a mortar and pestle.

Notes:
------
This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni
Wright, published in the USA 1984 by Exeter Books.

SAMBAL ULEK [Indonesia]  Used as an accompaniment and in cooking.
Made by crushing fresh red chillis with a little salt: Remove the
seeds from the  chillis, chop finely, then crush with salt using a
pestle and mortar.  Three chillis will make about 1 tablespoon
sambal ulek.  also available redy-prepared in small jars from
Oriental stores and some delicatessens.

TERASI [Malaysia]  Also known as balachan/blacan (Malaysia), kapi
(Thailand) and ngapi (Burma).  A kind of pungent shrimp paste, used
in very small quantities.  Depending on the recipe in which it is
used, it can be crushed with spices to  make a paste which is then
sauteed in oil.  Alternatively, it may be grilled (broiled) or
fried first, then added to other ingredients.

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From: [e-mail] (Tom Kreitzberg)

PERIPERI (Portuguese Hot Sauce)
========

Ingredients:
------------
1 cup       olive oil
1 cup       whiskey
1 handful   of very hot, dried peppers

Instructions:
-------------
Combine the ingredients, let stand for a month or two.  Use liberally on
everything.

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From: [e-mail] (Stephanie da Silva)

PINEAPPLE MUSTARD SAUCE
=======================

Ingredients:
------------
1/2 cup  pineapple preserves
2 tblsp  sweet/hot mustard

Instructions:
-------------
In a small saucepan combine preserves and mustard on low heat.  Cook
slowly, sitrring frequently, until well blended.  Serve warm with
Chicken Nuggets.

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From: [e-mail] (Laura Bootsy Boutwell)

Source: My own adaptation of a recipe from _Cucina Fresca_

ROASTED RED PEPPER SAUCE
========================

Ingredients:
------------
6-8      large red bell peppers
3 heads  (around 30 cloves) of garlic
8 oz.    of canned crushed tomatoes
or 2 roasted tomatoes
red wine or basalmic vinegar
salt, pepper and cayenne

Instructions:
-------------
Roast 6-8 large red bell peppers by placing them under your broiler
until completely black and charred.  Place them in a brown paper bag
for a couple of minutes, then remove them one by one, rub off the black
charred skin.  Seed and tear into a few pieces. If possible, save the
juices that come out of the peppers.

Bake 3 HEADS - around 30 CLOVES - of garlic at 350 degrees F for almost
an hour, until the cloves are soft and mushy, and the skins peel off
really easily.  The garlic gets really mellow when you bake it this
long.  It's better to overbake it, though.

These two steps can be done in advance; keep the peppers and garlic in
containers in the fridge for a few days.

Put half the peppers and all the garlic in the blender with a 8 oz.  of
canned crushed tomatoes or 2 roasted tomatoes.  Liquefy.  Add the
remaining peppers.  Season with red wine or basalmic vinegar, salt,
pepper and cayenne.  Whir for a few seconds more, and make sure the
garlic is evenly distributed throughout your sauce.

This can be frozen easily.  It's absolutely ambrosial on pasta,
especially since tomatoes are so utterly pathetic this time of year.
It's also quite tasty on crostini, orange roughy, grilled
eggplant...anything!

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From: [e-mail] (Vickie McCorkendale)

SIMPLE YOUGHURT SAUCE
=====================

Ingredients:
------------
1 pint   plain youghurt
2 tblsp  dill (1/2 this if using fresh)
2 tblsp  parsley (1/2 this if using fresh)
2 tblsp  lemon juice
1/2 tsp  cracked pepper
2        garlic cloves - pressed

Instructions:
-------------
Combine all ingredients.  This gets better with a little age.

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From: [e-mail] (Barbara Hlavin)

Source: John Owens, a local food columnist

SUPERSAUCE FOR LEFTOVERS
========================

Ingredients:
------------
3 tblsp      butter
3-1/2 tblsp  flour
1/2 tsp      dry mustard
1/2 tsp      curry oowder
1/2 tsp      paprika
1-1/2 cups   beef stock
3 tblsp      sherry

Instructions:
-------------
Melt the butter in a saucepan, add the flour, mustard, curry and paprika
and stir-cook a few minutes.

Add the broth and heat, stirring until it is smooth and has thickened.
Gloop in the sherry.  Serve over rewarmed slices of lamb.

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From: [e-mail] (Mike Van Pelt)

Source: The New York Times Natural Foods Cookbook

TAHINI
======

Ingredients:
------------
1.5 tsp  lime juice
1 tsp    oil
1 tsp    kelp  (I didn't even look; I left this out.)
6 tsp    water
0.5 cup  finely ground sesame seeds.

Instructions:
-------------
Blend lime juice, oil, kelp & water at medium speed while adding the
ground sesame seeds.  Continue blending until the mixture is like thick
heavy cream.

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From: [e-mail] (Tara McDermott)

TAMARI-THYME GRAVY
==================

Ingredients:
------------
2 tsp    canola oil
1 cup    whole wheat pastry or barley flour
6 cups   stock, pasta water, or water
3 tblsp  tamari or soy sauce
1 tsp    salt
3 tblsp  arrowroot powder
1/2 cup  water or stock
1 tblsp  dried thyme (or substitute sage)
Additional water or herbs as needed

Instructions:
-------------
Heat oil in a heavy bottomed pan.  Roast flour in oil until golden and
aromatic, 8 to 10 minutes.  Allow to cool for 20 to 30 minutes.

Whisk flour with half of stock or cold water and bring to boil over
medium heat, whisking or stirring constantly.  Add soy sauce and salt.
Continue to stir.  REduce heat to low, cover and simmer for 20 minutes.

Dissolve arrowroot in water and add to gravy with herbs.  Stir to
thicken.  Simmer 15 minutes.  Taste and adjust seasonings as needed.  If
too thin, simmer and stir several minutes with the lid off.  If too
thick, add a bit more water, stir and simmer.

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From: [e-mail] (Stephanie da Silva)

TOMATO AND CAPER SAUCE
======================

Ingredients:
------------
2        6 oz cans tomato past
1 cup    beef broth
1 tsp    caper juice
1 tblsp  Worcestershire sauce
1 tsp    salt
freshly ground black pepper
dash     of cayenne pepper
2 tblsp  capers

Instructions:
-------------
Combine all ingredients except the capers in a saucepan.  Bring to a
boil over moderate heat stirring constantly.  Reduce heat and simmer for
10 minutes.  Stir in capers.  Serve hot or cold.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Tara McDermott)

TVP GRAVY
=========

Ingredients:
------------
1 cup    tvp
7/8 cup  water
1        medium onion
oil for frying
1/2 cup  whole wheat flour
1/3 cup  cold water
3 cups   soymilk
1/4 cup  nutritional yeast
1 tsp    salt
1 tsp    celery seed
2 tblsp  margerine
pepper to taste

Instructions:
-------------
Soak 1 cup TVP in 7/8 cup boiling water.  Chop and saute onion in oil.
Remove from heat and add flour, then whisk in the 1/3 cup cold water.
Add soymilk, and heat on medium until gravy thickens.  Cook for 10 more
minutes over a low heat.  Whisk in the tvp and the rest of the
ingredients and serve.  (Potatoes are recommended for this recipe).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Andy Nguyen)

VIETNAMESE SAUCE FOR FRESH SPRING ROLLS
=======================================

Ingredients:
------------
Hoisin mixed with hot sauce & crushed peanuts

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From: [e-mail] (Anhtram Nguyen)

VIETNAMESE SAUCE FOR FRESH SPRING ROLLS
=======================================

Ingredients:
------------
4 tblsp  of hoisin sauce (the sauce for "pho", the beef and noodle soup)
2 tblsp  of peanut butter (less if you want)
1 tsp    of sugar
some cracked peanuts (to decorate)

Instructions:
-------------
Use some hot water to dilute the peanut butter into a soft mixture; not
too much water though.  Mix sugar and hoisin sauce with the peanut
butter.  You can add more hoisin sauce or sugar if you like.  Top the
sauce with cracked peanut.

This sauce is not for "spring rolls", the deep fried rolls.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Lynn Z. Schaeffer)

VIETNAMESE SAUCE FOR FRESH SPRING ROLLS
=======================================

Ingredients:
------------
1/2 cup  hoisin sauce (experiment with different brands.  I like one with
a strong molasses flavor--can't recall the name.)
1 tblsp  Asian chili sauce (to taste)
1/4 cup  unsalted peanuts, chopped fine

Instructions:
-------------
Place hoisin sauce in a shallow bowl.  Place the spoonful of chili sauce
in the center--or, if you're feeling creative, make a yin/yang shape
with the hoisin and chili sauces, play with your food!  ;) Sprinkle
peanuts around the edge.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: [e-mail] (Robin Halligan)

WHITE SAUCE
===========

Ingredients:
------------
2 oz     of butter
2 tblsp  flour
milk     (with below to make about 1 pint)
liquid from cooked chicken (with fat taken off)
salt & pepper

Instructions:
-------------
Melt butter mix in flour cook for minute.  Then add milk liquid and stir
continually over the heat, making sure there are no lumps in mixture
stir till it thickens.

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