Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : SAUCES1.DAT

I
SPINACH DIP

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1 pkg. spinach/frozen 1 cup water chestnuts
1 pkg. vegetable soup mix 2 TB parmesian cheese
1 cup mayonnaise 1 cup sour cream
1 sm. onion/grated 1/4 t. salt
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Thaw and drain the frozen spinach. In a medium bowl combine the
spinach along with the rest of the ingredients and mix well with
fork or whip.
Chill for at least 30 minutes before serving.

Added note: Fresh spinach can be used in place of frozen when
available. Just chop very well before adding.

SERVES 4-6


J
HOT -N- SWEET MUSTARD SAUCE

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3 eggs 4 oz. dry mustard
1/2 cup sugar 1 cup malted vinegar
2 TB cream/melted butter 1 TB. parsley/dried/ground
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Combine all ingredients in casserole dish and whip or beat for
2 minutes or until creamy.

Place casserole dish in oven and bake at 350 degrees for 8-10
minutes.

Remove and stir before serving.

Goes great on chicken strips. Also may be prepared and then
brushed on top of ham before baking.


K
EZ HOLLANDAISE SAUCE

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3 egg yolks 1/8 t. cayenne pepper 1/8 t. salt
1 1/2 TB lemon juice 1/2 cup butter/melted 1/8 t. pepper
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In a blender place the 3 egg yolks, lemon juice, and cayenne pepper.

Blend for 3-5 seconds on high. Turn off blender.

Next add 2 TB of the hot melted butter into the blender. Turn on high.

Slowly pour in the rest of the butter, salt and pepper. Keep blending
for 25-35 seconds or until smooth and creamy.

Pour contents of blender into a sauce pan and heat on very low heat
for 5-10 minutes. Serve.
MAKES 1 CUP


L
TARTAR SAUCE

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2 cups mayonnaise 4 TB pimentos/diced fine
2 lg. dill pickles/diced 1/2 t. salt
3 TB onion/diced fine 1 t. garlic powder
1 TB lemon juice 1 TB parsley/dried/chopped
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Combine all ingredients in blender and blend on medium for 1 minute.

Chill for at least 30 minutes before serving.

MAKES 2 CUPS


M
V & O DRESSING

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1 cup salad oil 1 TB garlic powder
1/3 cup wine vinegar 1 t. lemon juice
1/2 t. sugar 1 t. red hot sauce
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Combine all ingredients in a jar. Cover and shake for 1 minute.

Chill for 20 minutes before serving.

MAKES 1 1/3 CUPS



N
POPPY SEED DRESSING

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1 cup mayonnaise 1 TB wine vinegar 1 t. dill weed
3 1/2 TB sugar 1 TB poppy seed 1/4 t. salt
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Combine all ingredients in a blender and blend on medium speed
until smooth and creamy.

Chill for at least 15 minutes before serving.

MAKES 1 CUP

O
HONEY-LEMON DRESSING

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1/4 cup lemon juice 1/2 cup honey 1/8 t. salt
1 egg/beaten 1 cup sour cream 1/8 t. pepper
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In a small saucepan, combine the egg, lemon juice, and honey.

Cook over low heat while stirring until sauce thickens.

Blend in salt and pepper.


Add in sour cream and mix well.

Chill for at least 40 minutes before serving.

MAKES 1 1/2 CUPS

P
AVOCADO DIP

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3 lg. avocados/ripe 1 TB lemon juice 1 t. pepper
1 sm. tomatoe/diced 1 TB salad dressing 1 t. garlic powder
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Peel, pit, and mash the avocados in a bowl.

Add the rest of the ingredients and mix thoroughly.

Chill for 30 minutes prior to serving.

Added note: Mayonnaise may be used in place of the salad dressing.

MAKES 1 1/2 CUPS