Monster Media 1994 #1

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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Meat Sauce Categories: Sauces Yield: 5 servings 1/4 c Butter 1/2 c Oil, olive 1 1/2 c Onion; finely chopped 1 c Carrots; grated 1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped 2 ts Parsley; finely chopped 2 lb Beef, lean ground 2 tb Flour, all purpose 2 tb Tomato puree 1 c Wine, red 3 1/2 c Beef broth Salt; to taste Pepper; to taste Oregano; to taste Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree'. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Makes approximately five cups sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mom's Hot Fudge Pudding (Cake) with Sauce. Categories: Cakes, Chocolate, Sauces Yield: 4 servings 1 c Flour 1/3 c Cocoa 3/4 c Sugar 2 ts Baking Powder 1/2 ts Salt 1/4 c Shortening 1 Egg 2/3 c Milk MMMMM---------------------------SAUCE-------------------------------- 3/4 c Sugar 3 tb Cocoa 2 tb Water 2 c HOT Water Preheat to 350°F. Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 minutes. Serve with milk or cream (while warm). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pour la France's Fudge Caramel Cake - Express Categories: Cakes, Sauces Yield: 10 servings 2 9-Inch Layers Of Choc. Cake 1 Fudge Icing (Recipe) 1 Caramel Sauce (Recipe) 1 1/2 c Cashews, Roasted, Unsalted 2 c Heavy Cream 2 1/2 lb Semisweet Chocolate 1/3 c Light Corn Syrup 1 c Brown Sugar, Firmly Packed 2 ts Butter 1/8 ts Salt 1/3 c Heavy Cream FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pour la France's Fudge Caramel Cake - Express News Categories: Cakes, Texas, Sauces Yield: 10 servings 2 9-inch layers of choc. Cake 1 Caramel Sauce (Recipe) 2 c Heavy Cream 1/3 c Light Corn Syrup 2 ts Butter 1/3 c Heavy Cream 1 Fudge Icing (Recipe) 1 1/2 c Cashews, roasted, unsalted 2 1/2 lb Semisweet Chocolate 1 c Brown Sugar, firmly packed 1/8 ts Salt FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whipped Cream Frosting with Raspberry Sauce (Decadence Ca Categories: Ghirardelli, Cakes, Sauces Yield: 6 servings For Whipped Cream Frosting: 1 pt Heavy whipping cream 6 tb Powdered sugar 2 ts Vanilla, or liqueur For Raspberry Sauce: 10 oz Frozen raspberries in syrup 1 tb Cornstarch DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: EASY PESTO Categories: Italian, Sauces Yield: 1 servings 1 c Chopped basil leaves, Cleaned and dried 3 Cloves garlic 1/2 c Pine nuts or walnuts 1/2 c Parmesan cheese, grated 1/2 c Good quality olive oil In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gorgonzola and Fresh Thyme Sauce for Pasta Categories: Italian, Sauces Yield: 2 servings 1 1/2 c Heavy or whipping cream 6 oz Aged gorgonzola cheese, Crumbled 1 ts Fresh thyme OR 1/2 ts Dried thyme 3 Generous grates nutmeg OR 1/8 ts Ground nutmeg Salt White pepper Hot cooked pasta Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook gently over medium heat until mixture reduces by one-fourth. Add salt and pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Sauce for Fettuccine Alfredo Categories: Italian, Sauces Yield: 5 servings 1/4 c Unsalted butter 1 c Whipping cream Salt and WHITE pepper To taste 1/4 c Freshly grated Parmesan Cheese Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sun-dried Tomato & Basil pasta sauce/dressing Categories: Italian, Sauces, Vegetarian Yield: 1 servings 10 Basil leaves, fresh, large 2 Garlic clove, large 4 Sun-dried tomatoes, Large, oil-packed 6 tb Olive oil 1/4 c Balsamic vinegar, OR Red wine vinegar 1 ts Salt 1/2 ts Sugar 1/4 ts Red pepper flakes, dried Insert steel knife in food processor. Place basil in work bowl. With machine running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add drained sun-dried tomatoes and process until finely chopped, scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fettuccine Alfredo (Prince) Categories: Pasta, Sauces, Italian Yield: 4 servings 12 oz Fettuccine 1/2 c Butter or margarine 1 c Cream, heavy or light 1 1/2 c Parmesan, grated 1/2 ts Salt Pepper, white, dash Romano cheese to taste We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SORREL-CHIVE HERB PASTE (Pesto) Categories: Italian, Sauces Yield: 1 servings 1 c Sorrel 4 tb Finely minced shallots 4 tb Pine nuts, ground 3 tb Chopped parsley 3 tb Chopped chives Grated peel of 4 oranges 1/4 Red onion, chopped 1 tb Dry mustard 1 ts Salt 1 ts Black pepper Pinch cayenne 3/4 c Olive oil 1. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. 2. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: THYME-LEMON ZEST HERB PASTE Categories: Italian, Sauces Yield: 1 servings 4 tb Chopped shallots (about 4 shallots) 3 tb Ground almonds (about 24 almonds) Grated peel of 4 lemons 2 tb Fresh thyme (heaping) 2 tb Chopped parsley 1 tb Chopped shives 3/4 ts Salt 1/2 ts Ground white pepper 3/4 c Olive oil 1. In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year. NOTE: You may wish to include up to 4 T. minced garlic in step 1. This goes well in tomato-based sauces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: MARINARA SAUCE (Food & Wine, 1990) Categories: Italian, Sauces Yield: 3 servings 1/4 c Extra-virgin olive oil 2 sm Garlic cloves, minced OR Crushed and peeled* 2 1/2 lb Plum tomatoes, peeled, Seeded and finely chopped OR one 35-oz. can and one 14-oz. can of Italian plum Tomatoes, lightly drained And finely chopped 1/4 ts Salt 1/2 ts Pepper 2 tb Shredded fresh basil 1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Home-Improved Tomato Sauce Categories: Italian, Sauces Yield: 4 servings 2 tb Olive Oil 1 Garlic clove finely chopped 16 oz Can tomato sauce 1 sm Onion - finely chopped 2 tb Fresh Parsley - freshly Chopped and divided 1 ts Sugar (optional) 1 tb Basil, Oregano, or Marjoram - finely chopped Pepper - freshly ground Salt to taste (optional) When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. This sauce came from the cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce Pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pesto with spinach Categories: Italian, Sauces Yield: 1 servings 2 c Tightly packed spinach, Washed and stemmed 2 tb Broken pine nuts or Shelled walnuts 2 lg Cloves of garlic, peeled Salt 1/2 c Olive oil 1/2 c Freshly grated Parmesan cheese 2 tb Freshly grated Romano cheese Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly. For parsley pesto, substitute 2 c. of parsley for the spinach. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ITALIAN PESTO SAUCE Categories: Italian, Sauces Yield: 1 servings 3 c Loosely packed fresh basil 3/4 c Olive oil 1/4 c Pine nuts 3 Garlic cloves 1 ts Salt 1/2 c Parmesan cheese - Freshly grated 3 tb Romano pecorino cheese OR Parmesan cheese Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PESTO SAUCE, WINTER STYLE Categories: Italian, Sauces Yield: 8 servings 5 Large Cloves Garlic 1 Bunch Parsley 1 1/2 c Olive Oil 2 tb Dried Basil 2 oz Bottle Pignoli (Pine Nuts) Or A Small Package Of Fresh Pignoli 4 oz Parmesan Cheese, Grated (Plus More For Dusting Pasta) 1/2 ts Salt Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spiced Oil Categories: Sauces, Salads, Pasta, Italian Yield: 1 servings 1/2 Carrot 1 Slice lime 1 Slice lemon 1 Fresh bay leaf 4 Fresh basil leaves 1 Sprig thyme 3 Garlic cloves- unpeeled 1 ts Black pepper 1 Slice red pepper 3 1/2 c Olive oil 1 Sprig fresh rosemary 1 Slice tomato 2 Shallots 1 ts Red pepper 1 Scallion Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Garlic Lover's Pizza Sauce Categories: Sauces, Italian Yield: 10 servings 3 tb Olive Oil 1/2 c Onion; Minced, 1 Md. 1/2 Green Pepper; Minced 3 Cloves Garlic; Large, Minced 1 1/2 c Water 6 oz Tomato Paste; 1 Cn 1/2 ts Basil; Dried 1/2 ts Oregano; Dried 1 ts Parsley; Dried Salt & Pepper; To Taste Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick. Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to 14-inch round pizza or 1 oblong pizza or 1 deep dish pizza. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sambai-zu (Rice-Vinegar and Soy Dipping Sauce) Categories: Japanese, Sauces Yield: 6 servings 2 tb Rice Vinegar 1 tb Sugar 1/8 ts Salt 2 tb Niban Dashi 1 1/2 ts Soy Sauce 1 pn MSG Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and sprinkle lightly with MSG. Bring the Sauce to boil, then immediately romove from heat and set aside. Let cool to room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Neri Shiro Miso (White Miso Dressing) Categories: Japanese, Sauces Yield: 1 servings 30 oz Shiro Miso (White Miso) 3/8 pt Sake 10 oz Sugar 2 Egg Yolks Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chirizu (Spicy Dipping Sauce for Sashimi) Categories: Japanese, Sauces Yield: 1 servings 5 ts Sake 2 Spring Onions 3 tb Lemon juice 1/8 ts Hichimi Togarashi 4 oz Daikon 3 tb Japanese soy sauce 1 pn MSG Warm the sake in a small sucepan. Ignite with a match, off the heat, and shake tha pan gently until the flame dies out. Pour the sake into a dish and cool. Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. Mix well. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tosa Joyu (Soy-Based Dipping Sauce for Sashimi) Categories: Japanese, Sauces Yield: 1 servings 3 tb Soy sauce 5 ts Katsuobushi 2 1/2 ts Sake 1 pn MSG MMMMM--------------------------GARNISH------------------------------- 2 1/2 ts Wasabi Place all ingredients in a small saucepan. Bring to a boil, uncovered, stirring constantly. Remove from heat, strain, ans set aside to cool. Divide into serving dishes and garnish with wasabi. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Some Oroshi (White-Radish and Red-Pepper Garnish) Categories: Japanese, Sauces Yield: 1 servings 3" round section daikon 6 tb Pon-su (equal soy-lemon juic 4 Takano Tjume (Whole red pepp 2 Spring onions, chopped Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. Insert a red pepper deep into each opening, so that the tip is level with the daikon. Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon. Grate the daikon, divide into 6 equal parts, and roll into a small ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smoked Trout with Watercress Sauce Categories: Fish, Sauces Yield: 6 servings 1 bn Watercress 1 c Sour cream 1 tb Fresh lemon juice 2 Dashes of Tabasco sauce Salt and freshly ground Black pepper to taste 3 Smoked trout, skinned and Filleted into 6 pieces 6 Lemon wedges 6 Watercress sprigs Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce with leftover cooked and chilled East Lake "pink-meat" trout if smoked trout is not available.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tartar Sauce Categories: Fish, Sauces Yield: 4 servings 1 Egg yolk 1 ts Wine vinegar 2 tb Prepared mustard, such as Dijon or Dusseldorf Few drops of Tabasco Sauce Salt Freshly ground pepper 1 c Light olive oil or a Combination of olive oil And vegetable oil Lemon juice to taste 1/4 c Finely chopped parsley 3 tb Finely chopped onion 1/4 c Finely chopped cornichons Or sour pickles 3 tb Chopped drained capers Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hollandaise Sauce for Trout Categories: Fish, Sauces Yield: 1 servings 12 tb Butter 3 Egg yolks 2 tb Cold water Salt to taste 2 ts Lemon juice 1/8 ts Cayenne pepper Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blender Hollandaise Sauce for Trout Categories: Fish, Sauces Yield: 1 servings 1/2 c Butter 3 Egg yolks Juice of 1/2 lemon Salt to taste Pinch of cayenne Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Desserts, Fruits Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 4 6" flour tortillas 1 1/2 c Peaches; peeled, diced 1 1/2 c Strawberries; diced 2 tb Sugar 1 tb Crystallized ginger; finely - chopped 1/2 ts Grated lime peel 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Remoulade sauce Categories: Cajun, Sauces Yield: 10 servings 1 pt Mayonnaise 1 ea 10 oz bottle Durkee's sauce 2 T Lea & Perrins 1 c Creole or poupon mustard 1/2 c Prepared horseradish 1 c Ketchup 2 T Wine vinegar 1/4 c Olive oil 2 t Louisiana hot sauce 1 x Salt if needed 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lisa's Tartar Sauce. Categories: Cajun, Sauces Yield: 10 servings 4 c Mayonnaise 1 c Sweet relish,chopped&drained 1 c Chow chow (sour)drained 1 x Louisiana hot sauce (dash) 1 c Parsley, chopped fine 1 x Dash, Lea & Perrins 1 x Bunch green onions, chopped 1 ea Medium onion, chopped fine 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Italian Sausage Spaghetti Sauce Categories: Cajun, Italian, Main dish, Sauces Yield: 8 servings 2 lb Italian sausage 1 T Garlic, finely chopped 1 t Red cayenne pepper 3 T Lea & Perrins 1 c Celery, finely chopped 1/2 c Bell pepper, finely chopped 2 c Water 2 c Dry white wine 1 c Dried parsley 1/2 c Olive oil 1 c Plain flour 2 c Onions, finely chopped 1/4 t Dried mint 3 c Tomato sauce 1 x Salt, to taste 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dehydrator Barbecue Sauce Categories: Cajun, Sauces Yield: 8 servings 1 c Onions, dehydrated 1/4 c Sweet peppers, dehydrated 1/4 c Parsley, dried 1/2 c Honey 1 T Lemon juice 3 T Lea & Perrins 1 T Liquid smoke 1 c Ketchup 2 T Louisiana hot sauce 1 T Salt 1/2 t Mint, dried 1 c Dry white wine 3 T Vinegar 1 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinade and Basting Sauce for Brisket of Beef Categories: Cajun, Sauces Yield: 8 servings 3 c Dry red wine 1 c Olive or peanut oil 2 T Wine vinegar 2 t Onion powder 1 t Garlic powder 3 t Salt 3 T Poupon mustard 2 T Prepared horseradish 3 T Lime juice 2 t Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Sauce Categories: Cajun, Sauces Yield: 1 servings 3 c Onions, chopped 1 T Garlic, chopped 1 c Sweet pepper, chopped 1/2 c Parsley, dried 1 c Dry white wine 3 T Vinegar 2 c Ketchup 1/4 c Honey 2 T Lemon juice 1 T Salt 3 T Lea & Perrins 1/2 t Mint, dried 1 T Liquid smoke 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Sauce au Justin Categories: Cajun, Sauces Yield: 1 servings 2 c Onion, chopped 1/2 c Bell pepper, chopped 1/2 c Olive oil 2 T Garlic, chopped 2 c Ketchup 2 T Parsley, dried 2 T Lemon juice 1/2 c Wine vinegar 4 t Salt 1/4 c Louisiana hot sauce 1 1/2 c Dry red wine 1/2 t Celery seed 1 c Steak sauce 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All Purpose Marinade Categories: Cajun, Sauces Yield: 6 servings 3 c Dry white wine 1 t Onion powder 1/2 t Garlic powder 1/2 t Cayenne pepper 1/2 c Soy sauce 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinade for Lamb or Goat Categories: Cajun, Sauces Yield: 6 servings 4 c Chablis wind 1 T Onion powder 2 T Louisiana hot sauce 1 c Water 1 c Green creme de menthe 1 t Dried mint (crushed) 1 c Soy sauce 2 T Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fish Marinade Categories: Cajun, Sauces Yield: 6 servings 2 c Chablis wine 2 t Salt 1/2 t Ground cayenne pepper 2 T Lemon juice 2 T Creole mustard 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Comforting Barbecue Sauce Categories: Cajun, Sauces Yield: 25 servings 4 c Onions, chopped 1 c Bell pepper, chopped 1 c Peanut cooking oil 3 c Steak sauce 3 c Ketchup 1 c Southern Comfort Liquor 1 c Celery, chopped 1 c Fresh parsley, chopped 2 T Garlic, chopped 1/2 c Louisiana hot sauce 3 t Salt 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jim Echols' Cajun Spice Categories: Cajun, Sauces Yield: 6 servings 1 T Paprika 1 t Onion powder 1 t Garlic powder 1 t Ginger powder 3/4 t Black pepper 1/2 t Oregano 1 t Salt 1 t Cayenne powder 1 t Crushed chilies 3/4 t White pepper 1/2 t Thyme 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) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mayonnaise Categories: Cajun, Sauces Yield: 2 servings 2 ea Egg yolks 1 ea Garlic clove, minced 4 ea Shots tabasco sauce 2 c High-grade vegetable oil 1 t Salt 1/2 c Green onions, chopped fine 1 x Juice of 1/2 lemmon 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 2-1/2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gingersnap gravy Categories: Cajun, Sauces Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 1 t Black pepper 1/2 t White pepper 1/2 t Dried thyme leaves 1/4 t Ground cayenne pepper 1/2 t Salt 1/2 t Ground ginger 1/4 t Rubbed sage 1/8 t Ground cumin MMMMM----------------------MAIN INGREDIENTS--------------------------- 2 T Chicken, pork, or beef fat 3/4 c Finely chopped onions 1/2 t Minced garlic 1 c Pan drippings from chicken 1 t Light brown sugar, to taste 2 T Unsalted butter 1/2 c Finely chopped celery 6 c Basic chicken stock 8 ea Gingersnap cookies 1 t Ground ginger, to taste 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 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Sauce Prudhomme Categories: Cajun, Sauces Yield: 5 servings MMMMM-----------------------SEASONING MIX---------------------------- 1 1/2 t Black pepper 1 t Onion powder 1/2 t White pepper 1 t Salt 1 t Garlic powder 1/2 t Ground cayenne pepper MMMMM----------------------MAIN INGREDIENTS--------------------------- 1/2 lb Bacon, minced 2 c Pork, beef or chicken stock 1 c Honey 5 T Orange juice (1/2 orange) 2 T Lemon juice (1/4 lemon) 2 T Minced garlic 4 T Unsalted butter 1 1/2 c Chopped onions 1 1/2 c Bottled chili sauce 3/4 c Dry roasted pecans, chopped 1 x Rind & pulp from 1/2 orange 1 x Rind & pulp from 1/4 lemon 1 t Tabasco sauce 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Sauce 1 Categories: Cajun, Sauces Yield: 1 servings 3 c Onions, chopped 1 T Garlic, chopped 1 c Sweet pepper, chopped 1/2 c Parsley, dried 1 c Dry white wine 3 T Vinegar 2 c Ketchup 1/4 c Honey 2 T Lemon juice 1 T Salt 3 T Lea & perrins 1/2 t Mint, dried 1 T Liquid smoke 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Sauce 2 Categories: Cajun, Sauces Yield: 5 servings 1 x -------seasoning mix-------- 1 t Salt 1 t Garlic powder 1/2 t Ground cayenne pepper 1/2 lb Bacon, minced 2 c Pork, beef or chicken stock 1 c Honey 5 T Orange juice (1/2 orange) 2 T Lemon juice (1/4 lemon) 2 T Minced garlic 4 T Unsalted butter 1 1/2 t Black pepper 1 t Onion powder 1/2 t White pepper 1 x ------main ingredients------ 1 1/2 c Chopped onions 1 1/2 c Bottled chili sauce 3/4 c Dry roasted pecans, chopped 1 x Rind & pulp from 1/2 orange 1 x Rind & pulp from 1/4 lemon 1 t Tabasco sauce 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef With Hot Sauce Categories: Beef, Sauces Yield: 8 servings 3 lb Beef chuck roast 1/2 c Chopped celery 1 x Water 3 T Hot taco sauce 2 T Vinegar 1 ea Bay leaf 1 t Dry mustard 8 ea Hamburger buns 1/2 c Chopped onion 1/2 c Chopped green pepper 1 1/2 c Catsup 2 T Brown sugar 2 ea Cloves garlic, minced 1 t Salt 1 t Chili powder Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bernaise Sauce Categories: Sauces Yield: 6 servings 2 T White wine vinegar 2 T Tarragon leaves chopped 3 ea Egg yolks 1 x Salt and pepper to taste 1/4 c Dry white whine or vermouth 2 ea Shallots, minced 1/3 c Butter 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter ginger sauce for pasta Categories: Sauces Yield: 4 servings 1/2 c Butter 4 ea Garlic cloves finely chopped 1 t Dried basil 1 ea Fresh black pepper 3 T Grated fresh giner 1/2 t Hot red pepper flakes 4 ea Whole gr onions finely chop 1/4 c Fresh grated parmaesam Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken And Sausage In Tomato Sauce Categories: Garlic, Sauces, Poultry Yield: 8 servings 1/4 c Olive oil 2 1/2 lb Sweet ital. sausage links 4 ea Chicken legs 56 oz (2 cns) tomatoes 1 x Salt and pepper to taste 1/2 c Dry red wine 4 ea Lg cloves garlic,coarse chop 1 1/2 lb Hot ital. sausage links 4 ea Chicken thighs 6 oz (1 can) tomato paste 1/2 T Dried basil 1 x Chopped fresh parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Marinade Categories: Sauces Yield: 5 servings 1 t Fine sliced fresh ginger 1/4 c Lemon juice 1/4 c Olive oil 1 ea Green onion, chopped 2 ea Cloves garlic 2 T Brown sugar 1/4 c Soy sauce Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chinese Barbeque Sauce Categories: Chinese, Sauces, Barbecue Yield: 1 servings 3/4 c Catsup 3 T Soy sauce 1 T Liquid smoke 1/2 c Brown sugar 1 T Ground ginger 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dill Cream Dressing Categories: Sauces, Dressings Yield: 1 servings 1 c Basic mayonnaise recipe 2 t Dijon mustard 1 x Salt & pepper to taste 1/2 c Sour cream or plain yogurt 1 T Dill; finely chopped, fresh 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 1/2 cups Source: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eggs In Green Sauce Categories: German, Cheese, Sauces Yield: 4 servings 2 T Mayonnaise 1 ea Lemon; med, juiced 1/2 t Salt 1/2 t Sugar 1 c Sour cream; * 9 ea Eggs; large, hard cooked 1/4 t Pepper 1 1/2 c Fresh herbs; chopped ** * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FRESH TOMATO SAUCE Categories: Sauces Yield: 1 servings 10 c Tomatoes 1 t White pepper 2 c Fresh basil 1 T Sugar 1 t Salt 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GARLIC SAUCE Categories: Sauces, Appetizers Yield: 1 servings 1 ea Large head of garlic 1 c Olive oil 1 T Lemon juice 10 ea Slices white bread 1/2 c White vinegar 3 T Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger Lime Dip Categories: Dips, Sauces Yield: 1 servings 1/2 c Mayonnaise 2 t Grated lime peel 1 T Honey 1/2 c Sour cream 1 T Lime juice 1/2 t Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herb and oil Marinade Categories: Sauces Yield: 1 servings 1 x Juice and rind of 1 orange 1/4 c Vegetable oil 1/2 t Sage 1 x Freshly ground pepper 1/4 c Lemon juice 1/2 t Ginger 1 x Clove of garlic, minced Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Horseradish BBQ Sauce Categories: Sauces Yield: 1 servings 6 lb Chicken pieces 1/2 c Fresh lemon juice 1/2 c Ketchup 4 ea Drops of hot pepper sauce 1 ea Salt and pepper 1 c Butter 1/2 c Cider vinegar 2 t Worcestershire sauce 1/3 c Prepared horseradish Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mango Salsa Categories: Sauces Yield: 4 servings 1 ea Mango 2 T Fresh corriander 1 t Olive oil 1 ea Jalapeno peppr 1 ea Juice of 1 lemon 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Marinade for Steak Categories: Sauces Yield: 4 servings 1 c Olive oil 1 x Or: 1 x Or: 2 T Soy sauce 1 x Coarsely ground pepper 1 t Italian seasoning 1 T Worcestershire sauce 1/2 c Sherry vinegar 1/2 c Wine; red or white 1/4 c Lemon juice 2 ea Garlic cloves; sliced 2 T Freshly chopped herbs 1 x Red peppercorns; if desired 1 t Sugar "... 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Onion Dip, Lo Cal Categories: Relishes, Sauces Yield: 1 servings 1 c Cottage cheese, lo fat 1/2 c Plain yogurt, low fat 1 t Salt 1 T Lemon juice 1/4 c Green onion, chopped 1 pn Pepper 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Processor Hollandaise Sauce Categories: Sauces Yield: 4 servings 1/2 ea Juice from 1/2 lemon 1 x Pinch of white pepper 1/2 c Corn oil or peanut oil 1 x Pinch salt 1/2 c Melted butter Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: QUICK TOMATO SAUCE Categories: Sauces Yield: 1 servings 1/2 c Chopped onion 3 c Chopped tomatoes 1/2 t Oregano 1/2 t Basil 1 pn Pepper 1/2 c Chicken bouillon 1 t Apple juice concentrate 1/2 t Thyme 1 t Garlic powder Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Real Sauce A La King Categories: Sauces, Chicken, Poultry Yield: 1 servings 4 T Butter 1/2 t Salt 1 1/2 c Milk 1/4 c Finely chopped green pepper 1/2 c Sliced fresh mushrooms 2 T Dry sherry 1/4 c Flour 1/4 t Pepper 3/4 c Light cream 2 ea Pimientos, chopped 2 ea Egg yolks In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Wine Marinade for Beef Categories: Sauces Yield: 6 servings 1/2 c Vegetable oil 2 T Fresh lemon juice 1/4 t Black pepper 1/3 c Red wine 1/4 t Dried thyme 2 ea Large garlic cloves minced In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese, Pies, Sauces Yield: 8 servings 6 oz Cheddar; sharp, cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Yield: 10 servings 1 1/2 ea Stalks lemon gress 5 ea Garlic cloves, peeled 1 T Hot chilli sauce 1/4 t Turmeric 1/3 c Oil 2 c Coconut milk 1/4 t Salt 6 ea Shallots, peeled 3 T Fresh coriander leaves 2 t Cumin seeds 1 T Water 1 t Dried shrimp paste 1 T Brown sugar 3/4 c Gr rst unsalted sk peanuts 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steak Marinade Categories: Sauces Yield: 1 servings 2 T Lemon juice 1/4 c Oil 3 t Worcestershire sauce 2 ea Garlic, minced 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stirred Custard Sauce Categories: Sauces, Fruits Yield: 2 servings 2 ea Large beaten egg yolks 4 t Sugar 1 T Galliano,brandy, or ameretto 1 x --------fresh fruits-------- 1 x Halved strawberries 1 x Sliced peaches 2/3 c Half & half light cream 1 x Dash salt 1/2 t Vanilla 1 x Orange slices 1 x Sliced kiwi 1 x Pineapple chunks 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Yield: 2 servings 1 ea Env. onion soup mix 8 oz (1 c) salad dressing * 20 oz (1 jar) apricot preserves * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~--------------------------------------------------------------------- ~---- 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 1/2 C glaze MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss-Sauced Broccoli Categories: Cheese, Vegetables, Sauces Yield: 2 servings 6 oz Fresh broccoli 1/8 t Salt 1 1/2 t Unbleached flour 1 x Dash white pepper 1/4 c Shredded swiss cheese 2 T Water 2 t Butter or margarine 1 x Dash salt 1/3 c Milk 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 1/8 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sloppy Franks Categories: Main dish, Meats, Sauces Yield: 6 servings 1 ea Small Onion, Chopped 1 T Butter Or Margarine 1/4 c Catsup 12 ea Hamburger Buns, Split 1/2 c Chopped Green Pepper 1/2 c Barbecue sauce 1 lb Franks,Cut In 1/4-in. Slices Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tarragon Sauce Categories: Sauces, Londontowne Yield: 1 servings 1/4 lb Butter 1 T Tarragon vinegar 1 t Fresh lemon juice 1 t White wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Sauce Categories: Sauces, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Cream cheese 1 x Celery salt 1 x Onion juice or powder 1 x Cream to thin 1 x Tobasco 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Chocolate Dipping Sauce Categories: Dips, Sauces, Desserts Yield: 4 servings 8 oz Milk Chocolate 1 x Hazelnut-Flavored Liqueur; * 1/2 c Whipping Cream * Add the liqueur to taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German, Cheese/eggs, Sauces, Main dish Yield: 4 servings 2 T Mayonnaise 1 ea Lemon; Med, Juiced 1/2 t Salt 1/2 t Sugar 1 c Sour Cream; * 9 ea Eggs; Large, Hard Cooked 1/4 t Pepper 1 1/2 c Fresh Herbs; Chopped ** * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mushroom-Onion Topper Categories: Relishes, Vegetables, Sauces, Topping Yield: 6 servings 1 T Margarine Or Butter 4 oz Mushrooms; 1 can, * 1/8 t Pepper 1 ea Onion; Thinly Sliced 1/2 t Worcestershire Sauce * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mustard Butter Categories: Sauces, Vegetables, Toppings Yield: 6 servings 1/4 c Margarine Or Butter;Softened 2 T Mustard; Prepared 1 T Parsley; Snipped 1/4 t Onion Salt Mix all ingredients together. Spoon onto hot patties. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zippy Tomato Sauce Categories: Sauces, Toppings, Vegetables Yield: 8 servings 2 T Margarine Or Butter 1 ea Onion; Small, Thinly Sliced 1 c Chili Sauce 1/4 t Chili Powder 1/2 c Green Bell Pepper; Chopped,* 8 oz Tomato Sauce; 1 can 1 t Worcestershire Sauce * You can use canned chopped Green Chiles or Jalapenos for a hotter ~--------------------------------------------------------------------- ~-- 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flesh of the Pig ala Bob Greenberg (and secret sauce) Categories: Meats, Pork, Sauces, Barbecue Yield: 4 servings MMMMM-------------------------BASIC RIBS------------------------------ 3 lb Country Ribs or other 2 T Black Pepper fine ground 1 c Cider Vinegar 2 T Garlic Salt MMMMM--------------------SAUCE FOR RE-HEATING------------------------- 1 ea Open Pit small bottle 1/4 c Molasses 1 ea Small Bottle A-1 Sauce 1 ea Supply of Hickory Chips Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All Purpose Barbecue Sauce Categories: Sauces Yield: 4 servings 1/4 c Salad oil 1/4 c Bourbon, sherry, or wine 1 x Pepper, freshly ground 2 T Soy sauce 1 t Garlic powder 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Ribs Categories: Meats, Sauces Yield: 4 servings 4 lb Spareribs cut to serve 1/4 c Catsup 1 t Dry mustard 1/4 c Dark rum 2 ea Cloves garlic, crushed 1 c Brown sugar, firmly packed 1/4 c Soy sauce 1/2 c Chili sauce 1/4 c Worcestershire sauce 1 x Dash pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Barbeque Sauce 2 Categories: Cajun, Sauces Yield: 5 servings 1 x -------seasoning mix-------- 1 t Salt 1 t Garlic powder 1/2 t Ground cayenne pepper 1/2 lb Bacon, minced 2 c Pork, beef or chicken stock 1 c Honey 5 T Orange juice (1/2 orange) 2 T Lemon juice (1/4 lemon) 2 T Minced garlic 4 T Unsalted butter 1 1/2 t Black pepper 1 t Onion powder 1/2 t White pepper 1 x ------main ingredients------ 1 1/2 c Chopped onions 1 1/2 c Bottled chili sauce 3/4 c Dry roasted pecans, chopped 1 x Rind & pulp from 1/2 orange 1 x Rind & pulp from 1/4 lemon 1 t Tabasco 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basting Sauce For Roast (For Company) Categories: Sauces, Meats Yield: 12 servings 12 lb Chuck or arm roast 1/2 t Garlic salt 2 t Celery salt 1 t Pepper 2 T Vinegar 2 t Dry mustard 2 t Onion salt 2 t Salt 2 T Mayonnaise 2 T Kitchen bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blueberry 'N' Spice Sauce Categories: Sauces Yield: 6 servings 1/2 c Sugar 1/2 t Ground cinnamon 1/4 c Hot water 2 c Blueberries 1 T Cornstarch 1/4 t Ground nutmeg 2 T Lemon juice 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brandy Sauce Categories: Sauces Yield: 4 servings 1 c Water 2 T Butter 1 t Nutmeg 1 t Real vanilla 2 T Corn starch 1/2 c Sugar 1/4 c Brandy 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caper Sauce Categories: Beef, Sauces, Vegetables Yield: 12 servings 1 c Mayonnaise 1/4 c Dairy sour cream 1 T Horseradish 1/2 t Sugar 1/4 c Capers 1 T Dijon-style mustard 1 T White vinegar * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cilantro-Miso Sauce Categories: Sauces, Spreads Yield: 12 servings 1/2 c Cilantro leaves 3 T Miso, light colored 1/4 t Pepper black 1 x Lime--juice of 1 T Oil, olive 1 T Mirin Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Corn Sauce Categories: Sauces Yield: 8 servings 2 ea Shallots, chopped 1 c Whole kernel corn, drained 1/4 c Poblano chili, chopped fine 1 x Salt to taste 1 T Clarified butter 1/2 c Dry white wine 1 c Heavy cream 1 x White pepper to taste aute the shallots in a 10 inch frying pan in the clarified Butter. hen tender, add corn and Chilies. Cook a minute or two then add the ine. BOil to reduce by one-third. Stir in the Cream and bring to a Oil again. Season to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back into remainder. Serve warm with seafood akes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Miso Dressing Categories: Sauces, Spreads Yield: 12 servings 1/4 c Mayonnaise 1 T Lemon juice 2 T Miso, light colored 1 T Onion minced Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curried Mayonnaise Categories: Sauces, Spreads Yield: 12 servings 1 c Mayonnaise 2 t Lime juice 1/4 t Water 1 T Curry paste, red 1/4 t Saffron threads 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger Vinaigrette Categories: Sauces, Spreads Yield: 12 servings 1 T Ginger, minced 1 T Vinegar rice wine 2 t Soy sauce 1/2 t Oil, sesame 2 T Shallot minced 2 T Lime juice 1/4 c Oil, olive 1 x Pepper black to taste Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grandmother Merrill's Chili Sauce Categories: Sauces Yield: 4 servings 1 ea Large onion 1/2 t Salt 15 oz Tomatoes 1 t Allspice 1/2 c Sugar 1 t Cinnamon 1/2 c Vinegar 2 ea Pickled peppers(hot or mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green Chile Sauce Categories: Mexican, Sauces Yield: 4 servings 2 T Oil or lard 1/2 c Minced onion (optional) 1 c Water 1 ea Salt to taste 1 ea Clove garlic (optional) 1 T Flour 1 c Diced green chili 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Cajun Mustard Categories: Sauces, Cajun, Spreads Yield: 12 servings 3 t Dijon mustard 3 t Mustard powder 1/2 t Pepper white 1/4 t Salt 3 t Flour plain white 1 t Horseradish grated 1 t Sugar caster 5 oz Water; hot Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Tomato Sauce Categories: Sauces Yield: 12 servings 2 T Oil, olive 1 t Ginger, minced 1 c Tomatoes (28oz) whole+puree 1 t Soy sauce 2 t Garlic minced 1 c Onion, chopped 1 t Sambal oelek Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Yield: 10 servings 1 pt Mayonnaise 1 ea Med or large onion 1 x Chips or dippers 1 lb Processed cheese (velveeta) 5 ea Green pickled jalapeno peppe 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Yield: 4 servings 2 pk Dried chile pequins * 1/2 t Salt (optional) 1 t Oregano 1 t Cumin (crushed) 2 ea Cloves garlic (3 if wanted) 1 c Tomato juice(can use upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~--------------------------------------------------------------------- ~---- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Layered Mexican Dip Categories: Sauces, Appetizers Yield: 10 servings 16 oz Refried beans, 1 cn 1/2 pk Taco seasoning 1 c Sour cream 1 x Finely chopped tomatoes 1 c Yogurt 3 ea Avacodos (can use 4) * 1 x Grated cheddar cheese * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: LD's Homade Mayonnaise Categories: Sauces Yield: 4 servings 2 ea Large eggs 4 T Apple cider vinegar 1 1/2 c Vegetable oil 1 t Dry mustard 1 T Seasoning salt 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lone Star Steak Sauce Categories: Sauces Yield: 4 servings 1/2 c Butter 3/4 t Black pepper 1/2 c Lemon juice 1/2 t Dry mustard 2 T Worcestershire sauce 2 ea Drops tabasco 1 ea Sm. clove garlic, minced 1 x Salt to taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Chocolate Sauce Categories: Mexican, Desserts, Sauces Yield: 10 servings 4 oz Unsweetened chocolate 1/4 c Light corn syrup 1 ea Dash salt(optional) 1/4 c Cream 2 T Butter or margarine 1/4 c Sugar 1/4 c Kahlua In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Salsa Categories: Mexican, Sauces, Relishes Yield: 8 servings 1 ea 8 oz. can tomato sauce 1/2 t Cumin powder 1 t Salt 1/4 t Garlic powder) 1 ea Juice of half a lemon 2 T Crushed red chili 1/2 t Oregano 2 ea Garlic cloves, minced (or 2 t Vinegar Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mustard Dipping Sauce Categories: Sauces, Spreads Yield: 12 servings 2 T Soy sauce 1 T Mustard dijon 2 T Sake 1/4 t Sauce hot-pepper Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: as a dip for meat balls or egg rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nuoc Cham (Vietnamese Hot Sauce) Categories: Sauces, Spreads Yield: 12 servings 1 ea Garlic clove minced 1/4 t Pepper flakes red, crushed 2 T Fish sauce 2 t Sugar 1 t Lime peel minced 2 t Lime juice 3 T Water Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Barbeque Sauce Categories: Sauces, Barbecue Yield: 12 servings 6 oz Chili sauce 1/4 c Soy sauce 2 T Vinegar, chinese black 1/2 t Ginger, grated 1/4 c Orange juice 1/4 c Molasses 2 T Onion, grated 2 t Sauce, hot pepper Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pink Tartar Sauce Categories: Low-cal, Sauces Yield: 8 servings 1/2 c Mayonnaise 1 t Dijon-style mustard, grainy 1 T Hamburger relish 1 t Lemon juice * 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Barbecue Sauce Categories: Sauces Yield: 2 servings 1/4 c Finely chopped onion 2 T Butter or margarine 1/4 c Brown sugar, firmly packed 1 T Worcestershire sauce 1/8 t Hot pepper sauce 1 ea Clove garlic, finely chopped 1 c Catsup 1/4 c Lemon juice 1 t Prepared mustard In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Chili Sauce Categories: Mexican, Sauces Yield: 12 servings 16 ea Dried red chili pods 2 ea Cloves garlic 1 ea Hot water 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Pepper Puree Categories: Sauces Yield: 12 servings 2 T Oil, olive 2 ea Garlic cloves, minced 2 c Chicken stock 2 c Onion, chopped 1 lb Peppers, red bell 1 t Szechuan chili sauce Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and chili sauce. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender. Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed chicken, fish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Pepper Salsa Categories: Sauces, Spreads Yield: 12 servings 3/4 c Pepper red bell chopped fine 2 T Onion minced 1/2 t Sambal oelek,or to taste 1 1/2 c Tomatoes seeded, chopped 2 T Oil, olive 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Round-Up Beef (For A Crowd) Categories: Meats, Sauces Yield: 20 servings 10 lb Round, cut into strips 1 x Oil to brown meat 3 c Catsup 1 1/4 c Red wine vinegar 5 ea Med onions, chopped 1 c Unbleached flour 5 c Water 1 1/4 c Brown sugar, firmly packed 5 T Worcestershire sauce 1 x Salt and pepper to taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa Suprema Categories: Mexican, Sauces, Relishes Yield: 16 servings 1 ea Large tomato, chopped 2 ea Fresh green chilies, chopped 1/2 t Garlic salt 1 x Salt to taste 1 ea Medium onion, chopped 1 ea Or 4 oz can green chili 1/2 t Monosodium glutamate(option) Combine all ingredients and chill, covered, in refrigerator at least one hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sesame Steak Sauce Categories: Sauces, Spreads Yield: 12 servings 1 T Sesame seeds 1 T Oil, sesame 1/4 t Chili powder 1/2 t Sugar 3 T Soy sauce 2 T Onion green chopped 2 t Vinegar rice wine 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Sauce Piquant Categories: Cajun, Sauces, Fish Yield: 8 servings 2 T Unsalted butter 2 1/4 c Chopped onions 1 1/2 c Chopped green bell peppers 3/4 c Chopped celery 3 c Peeled & tomatoes, chopped 1 c Tomato sauce canned 3 T Minced jalapeno (see note) 2 ea Bay leaves 5 1/2 t Ground pepper, cayenne 1 1/2 t White pepper 1 t Ground black pepper 1 1/2 t Minced garlic 2 1/4 c Basic seafood stock 1 1/2 t Dark brown sugar 3/4 t Salt 2 lb Peeled large shrimp 4 c Hot basic cooked rice 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 1/2 cup rice in the center of ea ch heated serving plate; then pour about 1/2 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GOLDEN TOFFEE SAUCE****FJVS25A Categories: Medieval, Holidays, Xmas, Sauces, Desserts Yield: 6 servings 1/2 c Firmly Packed Brown Sugar 1/2 c Sugar 3/4 c Whipping Cream 1/3 c Margarine or Butter 2 ts Brandy In small saucepan, combine sugars, cream and margarine. Heat to simmering; cook over low heat, stirring constantly, for 2 minutes. Remove from heat; add brandy. Serve warm over Cran-Brandy Pudding (see previous recipe)> I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FIVE-ALARM SALSA Categories: Sauces, Tex-mex Yield: 1 servings 1 x -Dottie Cross TMPJ72B 1 ea 28-ounce can whole tomatoes 1 x -tomato puree, undrained 2 ea Fresh hot green chili pepper 1 x -seeded and minced, 1 x -or 1/2 c chopped canned gre 1 x -chili peppers 1/2 c Finely chopped white or yell 1 x -onion 2 ea Garlic cloves; minced 2 T Lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: COMPANY HAM SAUCE Categories: Sauces, American, Southern, Meats Yield: 10 servings Pan juices from baked ham 1/2 c Beef broth 2 tb Brown sugar 2 tb Currant jelly 1 tb Sherry 1 tb Cornstarch 1 ts Dijon mustard 1/4 c Currants or raisins Serve with any ham to make it a special dish. Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GARLIC MARINARA Categories: Sauces, American Yield: 4 servings 1 8 oz can italian plum Tomatoes 2 Cl Garlic, crushed 2 tb Olive oil 2 pn Oregano 1 ts Chopped parsley Use with Red Snapper en Papillote. 1. Drain tomatoes and chop. 2. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Almond Red Sauce Categories: Sauces, Vegetables, Mexican, Garlic Yield: 4 servings 1/2 c Slivered Almonds, Toasted 1 c Onion, Finely Chopped 1 Clove Garlic, Crushed 2 tb Vegetable Oil 8 oz Tomato Sauce 2 ts Paprika 1 ts Red Chiles, Ground 1/4 ts Red Pepper, Ground Place almonds in food processor workbowl fitted with steel blade or in a 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 and reduce heat. Simmer for 1 minute, stirring constantly. Stir in almonds. Serve hot. Makes about 1-3/4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ancho Sauce Categories: Sauces, Hot, Spicy, Mexican Yield: 2 servings 12 Dried ancho chilies 1 ts Salt (or to taste) 2 c Boiling water 1 ts Dried oregano 1 c Peeled, seeded and finely -chopped tomatoes 3/4 ts Ground cumin 1/4 ts Tumeric 2 md Garlic cloves, minced Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour. Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec '85. Makes 2 cups MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apricot Basting Sauce Categories: Sauces, Mexican, Syd's book Yield: 2 servings 1/2 c Apricot Jam 1/4 c Apricots, Dried, Fine Chop 1/4 c Dry White Wine 1 tb Honey 1 ts Worcestershire Sauce Heat all ingredients over low heat, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Green Sauce Categories: Sauces, Vegetables, Mexican, Garlic Yield: 8 servings 1 c Onions, Chopped 1/2 c Vegetable Oil 10 oz Fresh Spinach, Chopped 1/2 lb Tomatillos, Coarsely Chopped 4 oz Diced Green Chiles 2 Cloves Garlic, Crushed 1 tb Oregano Leaves, Dried 1 c Chicken Broth 2 c Dairy Sour Cream 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Red Sauce Categories: Sauces, Mexican Yield: 4 servings 8 Ancho Chilies 3 1/2 c Warm Water 1/2 c Onion; Chopped 2 Garlic; Cloves, chopped 1/4 c Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 tb Oregano Leaves; Dried 1 tb Cumin Seed 1 ts Salt 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 work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled Tomatoes (Mexican) Categories: Mexican, Sauces Yield: 1 servings Tomatoes Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Casera Sauce Categories: Sauces, Mexican Yield: 4 servings 1 1/2 c Tomatoes, Finely Chopped 1/2 c Onion, Chopped 1 Clove Garlic, Finely Chopped 1 Jalapeno Chile, Canned * 1/2 ts Jalepeno Chile Liquid 1 tb Cilantro, Fresh,Snipped Fine 1 tb Lemon Juice 1/2 ts Oregano Leaves, Dried 1 1/2 ts Vegetable Oil * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Acapulco with Creamy Shrimp Sauce Categories: Mexican, Seafood, Chicken, Sauces Yield: 4 servings 4 lg Poblano peppers 1/4 c Onion, chopped 1/2 lb Medium shrimp, lightly Cooked, peeled, and chopped 1/4 c Cilantro, chopped 1/4 lb Monterey jack cheese, Shredded 2 8 ozs chicken breasts, Halved, deboned, and Pounded flat 2 ts White pepper Salt, to taste 12 6-in long strings Oil, for frying MMMMM--------------------CREAMY SHRIMP SAUCE------------------------- 3 Shallots, diced 1 c White wine 1/2 c Fish stock or chicken broth 1 lb Small shrimp 2 c Whipping cream 3/4 lb Butter ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Fajitas with Tomato-Coriander Salsa Categories: Mexican, Sauces, Condiments Yield: 4 servings 1 c Quick Tomato Sauce 1 Jalapeno pepper (OR 1/8 tsp -red-pepper flakes) 2 tb Fresh coriander, minced 1 Lime Salt Pepper 1 lb Chicken thighs, skinless and -boneless 2 tb Oil 1 ts Ground cumin Salt Pepper 1 Lime 8 Flour tortillas (8-inch) 1 Ripe avocado 1 c Sour cream TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with salt and pepper. Set aside. Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, until browned and just cooked through, about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chile Pablano with Verde Sauce Categories: Chicken, Mexican, Sauces, Syd's book Yield: 2 servings 1 Chicken, Boiled And Shredded 8 Fresh Ortega Chiles 16 oz Grated Mozzarella * 2 c Verde Sauce MMMMM------------------------VERDE SAUCE----------------------------- 4 oz Fresh Tomatillos 7 Yellow Chiles ** 1 Chopped Onion 1/2 ts Salt 1/2 ts Sugar 1 ts Garlic Powder Water, 1/2 To 1 Cup * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. ~--------------------------------------------------------------------- ~-- Verde Sauce: Boil tomatillos for approximately 15-20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingredients until smooth. Set aside until needed. ~--------------------------------------------------------------------- ~-- Preheat oven to 350°F. In a large pot, boil whole chicken with salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool. Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with rice and beans if desired. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chile Piquin Sauce Categories: Sauces, Mexican Yield: 1 servings 1 oz Dried chile Piquin 1/4 ts Cumin 1/4 c Oil 8 oz Tomato sauce 1/2 ts Chopped fresh garlic Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles in Walnut Sauce Categories: Mexican, Ground beef, Sauces Yield: 8 servings 8 Pablano Chiles; * 1 lb Ground Beef 1/4 c Onion; Chopped, 1 small 2 c Tomatoes; Chopped, 2 medium 1 Apple; ** 1 Banana; Peeled & Sliced 1 Jalapeno Chile; *** 1 Clove Garlic; Finely Chopped 1 c Raisins 1/3 c Almonds; Slivered 2 tb Green Olives; Chopped 1 tb Capers 3/4 ts Cinnamon; Ground 1/2 ts Salt 1/4 ts Cumin Seed 1/4 ts Oregano; Ground 1/8 ts Pepper; Freshly Ground 4 Eggs; Large, Separated Flour; Unbleached Vegetable Oil Pomegranate Seeds Or Raisins Fresh Cilantro; Snipped MMMMM------------------------WALNUT SAUCE----------------------------- 1 c Walnuts; Ground 1 c Dairy Sour Cream 1/2 c Chicken Broth * Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all ingredients. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles Rellenos Sauce Categories: Mexican, Sauces Yield: 2 servings 1 Onions 2 Garlic 2 tb Oil 2 c Canned tomatoes 4 c Chicken broth 1 ts Salt 1 ts Pepper 1 tb Oregano Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chipotle Mayonnaise Categories: Sauces, Mexican Yield: 4 servings 1/2 c Mayonnaise 1/2 c Dairy Sour Cream 1/8 ts Oregano Leaves, Dried 2 Chipotle Chiles * * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chipotle Sauce Categories: Sauces, Mexican Yield: 8 servings 2 Chipotle Chiles * 2 Bacon, Slices, Finely Cut Up 1/4 c Onion, Finely Chopped 3 c Tomatoes, Finely Chopped 1 c Beef Broth 1/4 c Carrot, Finely Chopped 1/4 c Celery, Finely Chopped 1/4 c Fresh Cilantro, Snipped 1/2 ts Salt 1/4 ts Pepper * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cilantro Pesto Categories: Sauces, Vegetables, Cheese, Mexican Yield: 4 servings 1 1/2 c Fresh Cilantro, Firm Packed 1/2 c Parsley, Firmly Packed 1/2 c Parmesan Cheese 1/2 c Vegetable Oil 1/4 ts Salt 3 Cloves Garlic 1/4 c Pine Nuts, 1 oz Place all ingredients in food processor workbowl fitted with steel blade or in a blender container, cover and process until well blended. Makes about 1-1/4 cups Pesto MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Corn Salsa Categories: Condiments, Vegetables, Sauces, Mexican Yield: 4 servings 16 oz Corn, Canned, Drained 4 oz Green Chilies, Canned, Drain 1 Jalapeno Chile * 1/4 c Green Bell Pepper, Chopped 1/4 c Green Onions W/Tops, Sliced 2 tb White Wine Vinegar 1 tb Vegetable Oil 1/4 ts Salt * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cucumber Salsa Categories: Condiments, Vegetables, Sauces, Mexican Yield: 6 servings 1 c Dairy Sour Cream 1 c Yogurt, Plain 1/4 c Parsley, Snipped 1/4 c Cilantro, Fresh, Snipped 1 ts Cumin, Ground 1/2 ts Salt 2 md Cucumbers * * Cucumbers should be pared, seeded and coarsely shredded. ~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Enchilada Sauce Categories: Sauces, Spicy, Hot, Mexican Yield: 6 servings 3 Ancho Chiles 3 Pasilla Chiles 2 Cloves garlic, crushed 1 sm Onion, minced 4 tb Lard or margarine (lard is -better for the taste buds, -if not For your body) 4 tb Flour 3 c Chicken or beef stock (use -chicken for cheese or Chicken enchiladas, beef for -beef enchiladas) 1 ts Mexican oregano 1/2 ts Cumin Place the chiles on a cookie sheet, and roast in a 350 degree oven until slightly toasted (when you can smell them, they're done). Remove from the oven, and slit open. Remove the seeds and veins, then cover the chiles with boiling water. Allow to sit for about 30 minutes. remove the chiles from the water (reserve water), and scrape the pulp from the chiles. Discard the skins (which can give the mixture a bitter flavor.) Return the chile pulp to the soaking water and reserve. Saute the garlic and onion in the lard until very soft but not browned. Stir in the flour, and the stock. Stir until thickened, then add the chile pulp mixture. Add the spices, and simmer until thickened. Place the mixture in a blender, and blend until smooth. Season to taste with salt. If you want a hotter mixture, add cayenne to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fiery Salsa Categories: Mexican, Hot, Appetizers, Sauces, Condiments Yield: 6 servings 1 lg Onion 8 Tomatoes 1/2 sm Bunch cilantro (no stems) 10 Jalapeno peppers Juice of 1 lime Juice of 1 lemon 2 tb Vinegar 1 ts Salt 1 ts Pepper 1 ts Garlic salt 1 ts Oregano Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Tomato Salsa Categories: Condiments, Vegetables, Sauces, Mexican Yield: 6 servings 3 md Tomatoes * 1/2 c Green Onions W/Tops, Sliced 1/2 c Green Bell Pepper, Chopped 2 tb Lime Juice, Or To Taste 2 tb Cilantro, Fresh, Snipped 1 tb Jalapeno Chile, Finely Chop 1 ts Garlic, Finely Chopped 1/2 ts Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~--------------------------------------------------------------------- ~-- Mix all ingredients. Makes about 3 1/2 cups Salsa. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Garlic and Cilantro Sauce Categories: Sauces, Mexican Yield: 4 servings 1 Garlic head, peeled/minced 2 Jalapeno peppers, seeded and -finely chopped 2 bn Cilantro, finely chopped 1/2 c Lime juice 1/4 c Extra virgin olive oil 1 ts Salt 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 1-1/4 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Great Chiles Categories: Sauces, Hot, Mexican Yield: 6 servings 12 lg Fresh Poblano chilies 1/2 lb Monterey Jack or Chihuahua -cheese, cubed 1/4 sm Yellow onion, coarsely -chopped 1 lg Garlic clove, halved 6 Eggs 3/4 ts Salt Creme Fresca: 1 1/2 c Whipping cream 3 tb Sour cream Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Creme Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green Enchiladas Categories: Mexican, Chicken, Cheese, Sauces Yield: 5 servings 2 c Basic Green Sauce; * 1 c Dairy Sour Cream 10 Flour Or Corn Tortillas; ** 3 c Cooked Chicken; Shredded 1 c MontereyJack Cheese;Shredded Dairy Sour Cream * See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~--------------------------------------------------------------------- ~-- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Seafood Flautas Categories: Mexican, Seafood, Sauces Yield: 5 servings Roasted Tomato Sauce; * 8 oz Crab Meat; ** 1/2 c Green Onions w/tops; Sliced 1 tb Butter Or Margarine 1/2 c Dairy Sour Cream 1/2 c Monterey Jack Cheese; Shred 14 oz Artichoke Hearts; *** 10 Flour Tortillas; **** 4 tb Butter Or Margarine * See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~--------------------------------------------------------------------- ~-- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Homemade Taco Sauce Categories: Sauces, Mexican Yield: 6 servings 12 Canning tomatoes 1 c Chopped green chili 1 ts Cumino 1 Sm onion 1 ts Salt 1 ts Oregano Dip tomatoes in boiling water, peel and chop. Chop small onions. Put tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Chile Sauce Categories: Sauces, Hot, Mexican Yield: 1 servings 2 c Water Chilies * 1/4 c Red Wine Vinegar 1 ts Dry Mustard 1 Clove Garlic 1/4 c Olive Oil * You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 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 1/2 cup of sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jalapeno Cream Sauce Categories: Sauces, Mexican Yield: 4 servings 1 Jalapeno Peppers * 1 Clove Garlic, Finely Chopped 2 ts Vegetable Oil 1/8 ts Salt 1 ds Pepper MMMMM--------------------QUICK CREME FRAICHE------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream * 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 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lime Butter Sauce Categories: Sauces, Mexican Yield: 2 servings 2 lg Egg Yolks 1 tb Lime Juice 1/2 c Butter, NOT Margarine 1/2 ts Lime Peel, Grated Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 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 3/4 cup of Lime Hollandaise sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Macayo Fajitas Categories: Mexican, Sauces, Appetizers Yield: 6 servings 1 tb Salt 1/4 tb White pepper MMMMM--------------------------TOPPINGS------------------------------- 1/4 Lime, squeezed 1 c Sour cream 3 Cloves fresh garlic, chopped 1 c Guacamole 2 tb Vegetable oil 1 c Salsa 6 Lime wedges 1 lb Beef skirt, also known -As flank steak (or chicken Breast), sliced into 1/4- by 3-Inch long strips MMMMM-------------------------GARNISHES------------------------------ 1/2 c Olive oil (or chili oil, For spicier taste) -Avocado chunks 1 cn Whole green chiles, Chopped -tomatoes Sliced into strips -Shredded lettuce 1 lg Whole onion, halved Chopped -jalapenos Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain.) ** and sliced Chopped fresh cilantro For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes. For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings. VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.* *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Flank Steak with Mock Tamales Categories: Mexican, Beef, Sauces Yield: 6 servings 1 1/2 lb Beef flank steak 1/3 c Fresh lemon juice 1/3 c Extra virgin olive oil 6 tb Minced jalapeno peppers 1 tb Minced fresh cilantro 1 ts Salt 1 ts Fresh ground black pepper 1 Linda's Salsa Sauce 1 Mock tamales Fresh lemon slices Jalapeno peppers Cilantro sprigs MMMMM--------------------LINDA'S SALSA SAUCE------------------------- 2 Tomatoes, peeled 3 lg Cloves garlic, peeled 2 Plum tomatoes finely Chopped 3 Plum tomatoes, coarsely Chopped 3 Jalapeno peppers, thin Sliced 1/4 c Coarsely chopped fresh Cilantro 1 tb Fresh lemon juice 1 ts Freshly ground black pepper MMMMM------------------------MOCK TAMALES----------------------------- 1 c ( 4 oz.) grated sharp Cheddar cheese 1 c Muenster cheese 2 tb Minced green onion with Tops 6 7" flour tortillas 6 8 by 12" pieces of foil Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Picante Sauce Categories: Mexican, Sauces, Hot Yield: 8 servings 28 oz Can Whole Tomatoes 1 Medium onion, chopped fine 4 Jalapeno peppers, chopped -fine 2 tb Apple cider vinegar 1 ts Garlic powder 1/2 ts Salt Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pico De Gallo - Rooster's Beak Salsa Categories: Sauces, Mexican, Spicy, Hot, Condiments Yield: 1 servings 1 lb Diced Ripe Tomatoes 1/2 c Chopped White Onion 1 c Fresh Cilantro Leaves 4 lg Fresh Serranos Or Jalapenos Chopped Fine, Seeds And All 1/2 c Ice Water Salt To Taste Fresh Lime Juice To Taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pico De Gallo Salsa Categories: Sauces, Mexican Yield: 6 servings 2 c Cups 6 Serrano or Jalapeno chiles, -stems and seeds removed, Finely chopped 1 lg Onion, finely chopped 2 md Tomatoes, finely chopped 3 Cloves garlic, finely -chopped 1/4 c Finely chopped cilantro 1/4 c Oil 3 tb Red wine vinegar Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving. The Whole Chili Pepper From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Seed Sauce Categories: Sauces, Vegetables, Mexican Yield: 6 servings 1 c Pumpkin Seeds, Shelled 1/4 c Onion, Chopped 1 Bread, White, Slice * 1 Clove Garlic, Crushed 2 tb Vegetable Oil 2 tb Green Chiles, Chopped,Canned 14 oz Chicken Broth, Canned 1/2 c Whipping Cream ds Salt * 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ranchero Sauce - Melinda Lee Categories: Sauces, Mexican Yield: 1 servings 2 md Chopped Onions 2 md Cloves Garlic, Chopped 1 md Chopped Bell Pepper 14 oz Italian Plum Tomatoes 6 oz Chicken Broth In a medium skillet, sauté the chopped onion and chopped garlic over medium heat. Cook until soft, do not let the mixture brown. When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy. Remove the tomatoes from the can and tear them into pieces. Add the shredded tomatoes to the mixture in the skillet. Add the liquid from the tomatoes along with an equal amount of chicken broth. Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency you desire. Makes about 2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los Angeles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Chile Sauce Categories: Sauces, Mexican Yield: 3 servings 2 tb Lard or bacon drippings 2 tb Flour 1/4 To 3/4 cup ground red chile 2 c Cooled beef bouillon or -water Up to 4 ounces of tomato -sauce (optional) 3/4 ts Salt 1 Garlic clove, crushed Pinch of ground Mexican -oregano (optional) 1 ds Of ground comino (optional) Makes about 3 cups Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned. Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mixture, stirring constantly. Season; taste and adjust the seasonings. Simmer for at least 10 minutes, or longer, to develop the flavor. Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Enchilada Sauce Categories: Sauces, Mexican Yield: 2 servings 10 Large red chile pods 1 1/2 ts Flour 4 Garlic cloves 1/4 ts Cumino 1 ts Cilantro (optional) 1 1/2 ts Bacon drippings 1 Small onion chopped 1 Salt and pepper to taste 1 tb Oregano Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile mixture and simmer for 30-45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Pepper Sour Cream Sauce Categories: Sauces, Vegetables, Mexican Yield: 8 servings 3 Red Bell Peppers * 1 Red Jalapeno Pepper * 1/2 c Dairy Sour Cream 1 ts Sugar * 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roasted Habanero Salsa From Hell Categories: Sauces, Mexican Yield: 1 servings 1 tb Virgin olive oil 1/3 c Virgin olive oil 6 Ripe plum tomatoes, halved Freshly ground black pepper 10 Habanero chile peppers 1/4 c Lime juice (about 2 limes) 1/4 c Chopped cilantro Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby. Typed by Steven Frank. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roasted Tomato Sauce Categories: Sauces, Mexican Yield: 6 servings 1/2 c Onion, Chopped, 1 Medium 1/4 c Carrot, Finely Chopped 1 tb Vegetable Oil 2 lb Tomatoes, Roasted & Peeled 1 tb Basil Leaves, Fresh, Snipped 2 ts Sugar 1/4 ts Salt 1/4 ts Ground Red Pepper 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 work bowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa De Suegra (Mother-In-Law Sauce) Categories: Sauces, Mexican Yield: 2 servings 10 Tomatillos 6 oz Green Tomato, Unripe 2 tb Finely Choppped Scallions 3 Serrano Chilies, Chopped 2 tb Chopped Cilantro Leaves 1/2 ts Sea Salt, To Taste 1/3 c Water MAKES 2 CUPS According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot). It is very "picante". However, if you use 3 chiles, it is only pleasantly picante. This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats. It is best eaten fresh but will keep for a few days in the refrigerator without spoiling. It does not freeze well. Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned, in a mexican food section. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa Fresca Categories: Sauces, Mexican, Spicy, Hot, Condiments Yield: 1 servings 1 lb Ripe Tomatoes 1/4 c Chopped Scallions 2 md Finely Chopped Jalapenos 1 tb Fresh Lime Juice 1/2 c Ice Water Salt 1 ts Crushed Oregano Leaves Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa Picante Categories: Sauces, Mexican Yield: 1 servings 2 c Tomatoes, canned, with juice 1 sm Onion 2 Chile serrano 1 pn Sugar Salt, to taste Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez FROM: PAT STOCKETT DATE: 08-07-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa Verde Categories: Mexican, Sauces, Condiments Yield: 20 servings 2 x Garlic Cloves 3 x Scallions 1/2 c Parsley Leaves 1/4 c Cilantro Pickled Jalapeno Pepper 13 oz Tomatillos (Fresh Or Canned) 4 oz Mild Green Peppers (Chopped) 1/4 ts Hot Pepper Sauce 1 ts Salt (Or To Taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces Yield: 2 servings 1/2 md Onion, finely minced 1 tb Minced, fresh cilantro 1 Serrano or jalapeno chile, -finely minced 1/2 ts Salt, OR more 10 oz Canned tomatillos, well -drained 1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Santa Maria Salsa Categories: Sauces, Barbecue, Mexican Yield: 2 servings 29 oz (2 Cans) Tomatoes; OR 3 1/2 c Fresh Tomatoes; Peeled And Chopped 1/2 c Celery; Chopped 1/4 c Onion; Chopped 1/4 c Green Pepper; Chopped 1 1/2 ts Salt 1 ts Prepared Horseradish 1 tb Vinegar 1 tb Sugar 1 tb Worcestershire Sauce 1 Pickled Jalapeno; Minced OR To Taste Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smoked Chili Salsa Categories: Sauces, Mexican Yield: 8 servings 1 cn Chipotle chiles in adobo -sauce 2 c Boiling water 2 tb Tomato paste 1 tb Strong red wine or balsamic -vinegar or more to taste 2 tb Brown sugar 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. 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Salsa Categories: Sauces, Diabetic, Vegetarian, Mexican, Condiments Yield: 7 servings 16 oz Can Whole Tomatoes 1 sm Green Pepper, chopped 1/3 c Mild Onion, chopped 3 tb Green Onion, chopped 4 oz Can Green Chilies, diced, -rinsed and drained 3 tb Cilantro, freshly chopped 1/2 Garlic Clove, minced Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg Exchange: 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Super Salsa Categories: Sauces, Mexican, Condiments Yield: 999 servings 2 lb Serrano Peppers 3 1/2 lb Roma Tomatoes 1 lb Spanish Onions 24 oz Tomato Sauce 2 1/2 c Distilled Vinegar 1/4 c Salt 1/4 c Black Pepper 1 lg Head Of Garlic 20 1/2 Pint Canning Jars & Lids Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Taco Sauce Categories: Sauces, Mexican Yield: 6 servings 3 c Tomato paste 5 c Water 1 c Cider vinegar 1/2 c Corn syrup 2 tb Chili powder 1 tb Salt 1 ts Cayenne pepper 1/2 tsp. hot -pepper sauce Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints. From: Ball Blue Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomatillo Cream Sauce Categories: Sauces, Mexican Yield: 1 servings 10 oz Canned Tomatillos 8 oz Diced Green Chiles 1 c Heavy Cream 1 md Egg pn Coriander Combine all ingredients and puree until smooth. From: Melinda Lee KNX Food News Hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomatillo Sauce Categories: Sauces, Vegetables, Mexican Yield: 4 servings 1/4 c Red Onion, Chopped 1/4 c Fresh Cilantro, Snipped 1/4 ts Salt 1/2 lb Tomatillos, Cut Into Halves 2 Serrano Chiles, Canned * * 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 1-1/4 cups sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Turkey in Jalapeno Cream Sauce Categories: Mexican, Sauces, Poultry Yield: 6 servings Jalapeno Cream Sauce; * 2 Turkey Breasts; ** 1/4 c Flour Unbleached,All Purpose 1/2 ts Black Peppercorns; Cracked 1/4 ts Salt 1/4 c Margarine Or Butter * See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut ~--------------------------------------------------------------------- ~-- Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey breast slice to 1/4 inch thickness between to sheets of waxed paper or plastic wrap. Mix flour, salt, and pepper. Coat turkey with the flour mixture. Heat margarine in 10-inch skillet until melted. Cook turkey in margarine, turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Yellow Tomato Sauce Categories: Sauces, Mexican Yield: 8 servings 1 lg Onion, diced 5 Garlic cloves, minced 1/2 c Fruity olive oil 6 lb Yellow tomatoes, peeled, -seeded and cut into chunks -(may use red tomatoes) 1/2 c Tomato paste 2 sm Canned chipotle chiles, -chopped 2 Epazote leaves (a pungent -Mexican herb available in -Latin markets) 1/2 bn Cilantro, chopped 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ziti with Mexican-Style Meat Sauce Categories: Ground beef, Mexican, Sauces Yield: 6 servings 1 lb Ground beef 1 Green pepper,medium,diced 1 Onion,small,diced 2 c Water 1 cn Tomato paste(6oz) 2 pk Pimientos(2oz jar) 1 pk Enchilada-sauce mix(1 1/2oz) 1 pk Ziti macaroni(16oz) 1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimientos, and sauce mix; over high heat, heat to boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile, prepare ziti as label directs. Drain. Serve meat sauce over ziti. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Black Bean Pesto Categories: Condiment, Beans, Sauces Yield: 1 servings 8 oz Dried black beans 1 Water 1 Bay leaf 1 Ham hock 2 Jalapeno peppers, seeded 2 cl Garlic Stems from 1 bunch of -cilantro (fresh coriander) Salt and freshly ground -pepper (optional) 1. Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro. Source: The New Basics Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Jalapeno Mustard Categories: Condiment, Gifts, Sauces Yield: 1 servings Karen Mintzias 2 ts Whole coriander seeds 1/4 c Whole yellow mustard seeds 1/4 c Whole black mustard seeds 1/4 c Dry powdered mustard 3/4 c Water, cold 3 Garlic cloves - peeled and chopped 1 sm Onion, peeled & chopped 3 sm Jalpeno peppers, seeded 1/4 c Cider vinegar 1/4 c Dry white wine 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 MMMMM