13
August
2009
Orange-Cranberry Sauce
Serve with turkey or pork.
1 pound fresh cranberries
2 oranges, quartered
1 envelope unflavored gelatine
1 cup lukewarm water
3/4 cup pecans, chopped
1 cup granulated sugar
Put cranberries and oranges with peel into food processor. Chop finely. Pour into a bowl or serving dish. Dissolve gelatine in water. Add this to cranberry mixture. Add chopped pecans and sugar. Blend well. Refrigerate until set, 4 to 6 hours.
Yields 8 servings.
If a little knowledge is dangerous, where is the man who has so much as to be out of danger. — Thomas Huxley
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8
August
2009
Garlic Butter Sauce (Mantequilla de Ajo ? Mexican)
4 tablespoons unsalted butter
4 cloves garlic, crushed
Melt butter, add garlic, and set aside.
Strain just before using. Brush on meat or fish before broiling or grilling.
To philosophize is nothing else than to prepare oneself for death. — Michel Eyquem de Montaigne
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Posted: sauces
30
July
2009
Cream Cheese-Chive Sauce
8 ounces cream cheese, cubed
1/2 cup milk
1 tablespoon chopped chives
1 teaspoon lemon juice
1/4 teaspoon garlic salt
Combine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potatoes, green beans, broccoli or asparagus.
As I bit into the nectarine, it had a crisp juiciness about it that was very pleasurable—until I realized it wasn a nectarine at all, but A HUMAN HEAD — Jack Handey Deep Thoughts
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25
July
2009
Seafood Sauce
Dip ice cold boiled shrimp into this sauce for a wonderfully different taste treat.
4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.
Serves 8.
Ever notice that what the hell is always the right decision — Marilyn Monroe
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18
July
2009
Custard Sauce
This recipe can easily be halved.
1 quart whole milk (4 cups)
8 egg yolks, beaten
1 cup granulated sugar
1 teaspoon salt
1 tablespoon vanilla extract
Dash nutmeg
Scald milk. Beat egg yolks, sugar, and salt together; temper with hot milk. (Do not mix too fast or the milk will cook the eggs.) Cook over hot water until sugar is melted; cool. Serve over apple pie or cake.
NOTES
To make a fluffy sauce: Add beaten egg whites. If you want fluffy custard to hold up, add 2 packages (2 tablespoons) plain gelatine when cooking eggs and milk.
To make rum-flavored custard: add 1/4 cup dark rum (or any other flavoring).
The greatest use of life is to spend it for something that will outlast it. — William James
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15
July
2009
Brandied Cranberry Sauce
1 package fresh cranberries
1 1/4 cups granulated sugar
1/4 cup orange juice
1 tablespoon orange rind
1/4 cup brandy
Combine all ingredients except the brandy in a 3-quart casserole. Mix well, cover with wax paper and microwave on HIGH for 5 minutes. Stir well. Cover and cook on HIGH for 5 to 7 minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool.
Refrigerate. Can also be made in advance and frozen.
Makes about two cups.
Theres no I in TEAM. — Terry Josephson
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12
July
2009
Red Cocktail Sauce
Serve this piquant sauce with boiled shellfish cocktails or use it as a dip with chilled, boiled shrimp.
1 1/2 cups catsup
1/2 cup bottled chili sauce
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 cup prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco? sauce
1/4 teaspoon freshly-ground pepper
Salt, to taste
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving.
Makes about 2 1/4 cups.
The body is shaped, disciplined, honored, and in time, trusted. — Martha Graham
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4
July
2009
Inventive Vegetable Sauce
1 tablespoon Argo?/Kingsfords? Corn Starch
1 cup cold milk
12 tablespoons margarine
1/4 teaspoon salt
1/8 teaspoon pepper
Stir cornstarch and milk together until smooth. Add remaining ingredients. Bring to boil, stirring constantly; boil 1 minute. Pour on cooked vegetables. Makes 1 cup.
Herb/Lemon Sauce
To Inventive Vegetable Sauce add 2 tablespoons lemon juice, 3 tablespoons snipped fresh dill (or 1 teaspoon dry), and 1 tablespoon chopped fresh parsley. Pour on cooked vegetables.
Sour Cream/Cheddar Sauce
To Inventive Vegetable Sauce add 1/2 cup dairy sour cream and 1/2 cup shredded Cheddar cheese. Stir over low heat until cheese melts. Do not boil! Pour on cooked vegetables.
Swiss Sauce
To Inventive Vegetable Sauce add 1 cup shredded Swiss cheese. Heat and stir until melted. Pour on cooked vegetables.
Weakness of attitude becomes weakness of character. — Albert Einstein
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25
June
2009
Mango Salsa
1 large ripe fragrant mango
2 tablespoons each red and yellow bell peppers, finely diced
1 tablespoon minced Serrano chiles
1 tablespoon minced cilantro
Juice of 1 ripe Mexican lime
Peel the mango and cut the flesh away from the seed. Chop finely, and mix with the remaining ingredients, adding a few drops of lime juice to temper the sweetness of the mango.
Every man has seen the wall that limits his mind. — Alfred Victor Vigny
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Posted: condiments
24
June
2009
Jalapeno Pepper Butter
Great to use on corn on the cob!
1/2 cup unsalted butter
2 jalape?o peppers, finely minced
1/2 teaspoon ground cumin
Beat butter with electric mixer until light. Beat in jalape?o peppers, then the cumin. Refrigerate until ready to use.
September tries its best to have us forget summer. — Bern Williams
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