Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : SAUCES.DAT

A
FRENCH DRESSING

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1/4 cup red wine vinegar 3 TB. ketchup
1/4 t. salt 1/2 cup olive oil
1/2 clove garlic/crushed 1/3 t. oregano
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Combine all the ingredients in large jar and shake vigorously for 1 minute.
Put covered in refrigerator for 15 minutes. Serve over your choice of salads.
Refrigerate any unused dressing.

MAKES 3/4 CUP

B
SPICY BBQ SAUCE

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4 TB butter 1 t. dry mustard 6 TB worcestershire sauce
4 TB brown sugar 4 TB cayenne pepper 1 lg. onion/diced course
2 cups catsup 8 TB lemon juice 4 TB vinegar
1 cup water 1 t. soy sauce/salt 4 cloves garlic/crushed
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In a large sauce pan add the butter and heat on medium until melted. Add
in the onion and garlic and cook while stirring until lightly browned.
Stir in the remaining ingredients to the sauce pan and bring to a boil.
Reduce heat to low and simmer for 15-20 minutes.

This sauce will go well on beef, chicken, or pork. I store this in a
covered jar in the refrigerator after each use. If using sauce for pork cuts
try adding 1-2 TB curry powder.

We tried doubling and tripling this recipe and had great success. Other
ingredients that are fun to add are dill weed, lemon rind/grated, oregano,
and bacon or mushroom bits.
MAKES 4-5 CUPS

C
BASIC WHITE SAUCE WITH EGG

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1/4 c white flour 1/2 c butter 3/4 t. salt
2 c cold milk 2 slightly beaten eggs
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Heat in a medium saucepan over low heat the butter until it is melted. In
another bowl stir the flour and salt. Blend into the butter mixture and keep
stirring over low heat. When mixture turns bubbly remove from heat making
sure you keep stirring this all the while so it stays smooth. Stir in milk
and heat to boiling and be sure to keep stirring constantly. When this boils
let this boil for one minute. Take about 1/4 -1/3 of this mixture and blend
into eggs and then blend the egg mixture into the saucepan. Stir until smooth.

MAKES 3 CUPS

D
BEEF GRAVY

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5 TB beef melted fat 5 TB flour 3 c beef bouillon
1 t. salt 1/2 t. pepper
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Blend beef bouillon with flour in bowl, making sure it is smooth. Place into
saucepan and add beef fat and cook over low heat until hot. Add salt and
pepper. Add more flour if needed to thicken this. Stir and simmer for five
minutes.

E
TERIYAKI SAUCE

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1 c soy sauce 2 TB honey 1 t. sesame oil
1 TB minced ginger 1 TB sesame seeds 1 TB garlic
2 bunches green onions 2/3 c brown sugar 1 t. vegetable oil
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Chop the green onions up in fine pieces. Mix all of the above ingredients in
large bowl. Taste, if you want this to be sweeter add more honey. Pour over
chicken, seafood or beef and let set from 1/2 hour to overnight depending on
how strong you want it to be.


F
COTTAGE CHEESE DIP

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1 cup creamed cottage cheese 1 t. worcestershire sauce
1 onion slice/diced thin 1/3 t. garlic salt
2 TB lemon juice 1 slice green pepper/diced
1/4 t. ground pepper 1 TB tobasco sauce
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Put ingredients into a blender and mix on high for 6 to 10 seconds.

Spoon into a dipping bowl and chill for at least 30 minutes.

Added spice: Sprinkle paprika on top just before serving.
Sprinkle dill weed on top before serving.

This is a great lo-cal dip that even tastes fattening!

SERVES 4-6

G
CRAB DIP

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8 ozs. cream cheese 1/2 t. horseradish
2 TB onion/diced 1 TB milk
6 1/2 oz. can crab meat/cooked 1 t. mayonnaise
1/4 t. salt 1/4 t. pepper
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Place all ingredients in a baking dish and mix together well.

Bake for 12-15 minutes at 375 degrees.

Remove from oven and allow to cool at room temperature for
15 minutes.

May be served as a regular chip or cracker dip but is best for
vegetables.

Added note: This is really good when stuffed into mushrooms and
and then broiled on high until brown on top.
SERVES 4-6

H
BLUE CHEESE DRESSING

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mayonnaise onion/grated
sour cream garlic powder
worcestershire sauce blue cheese
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Mix equal parts of mayonnaise and sour cream. Add grated onion and
blue cheese to taste.
Mix in a dash of worcestershire sauce. If mixture is too thick you
can thin it by adding small amounts of buttermilk. Add in a dash of
garlic powder and stir or beat well.
Allow to chill for 30 minutes and then stir one more time before
you serve.