Sauces & Spreads

Sauces & Spreads


Cinnamon Sauce

In glass bowl or measuring cup, stir together 1
cup corn syrup and 1/2 tsp ground cinnamon.
Microwave on HIGH 1 minute; stir.
Pour over pudding.
**This sauce is also terrific over ice cream


Raspberry Sauce


2 pkg (12 ox size) frozen unsweetened raspberries, thawed
1/2 cup sugar


Combine thawed raspberries and 1/2 cup sugar; let stand 20 to 30
minutes. Using back of large spoon, press berries and any juice
through a straiiner set over a large deep bowl until only seeds remain;
discard seeds. Cover raspberry puree and refrigerate until serving.


Fruit Salad Dressing


1 can of Eagle Brand Condensed Milk
1/4 tsp salt
1 egg beaten
1 tsp mustard
1/2 cup vinegar


Add all together and beat with hand mixer until well blended.
REfrigerate to thicken. Just before meal, peel and dice up fruit.
I put apples, bananas, one orange. You can also add diced canned
pineapple. Grapes and cherries are also good plus give color~!
I just mix enough dressing to moisten fruit.


Zesty Barbecue Sauce


1/2 cup catsup
1/4 cup vinegar
2 tbsp chopped onion
1 tbsp worcestershire sauce
2 tsp packed brown sugar
1/4 tsp dry mustard
1 clove garlic, crushed


Heat all ingredients to boiling over medium heat, stirring constantly;
reduce heat. Simmer uncovered, stirring occasinally, 15 minutes.





All-Time Favorite BBQ Sauce


1 can (10 oz)condensed tomato soup
1/4 cup vinegar
1/4 cup vegetable oil
2 Tbsp packed brown sugar
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/8 tsp Louisiana-style hot sauce (optional)


In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire
sauce, garlic powder and hot sauce; set aside. Use sauce to baste ribs,
chicken, hamburgers or steak during broiling or grilling



Garlic & Herb Marinade


1/2 C Worcestershire Sauce
1/4 C plive oil
1/4 C apple cider vinegar
1/4 C chopped fresh basil or oregano leaves
2 TB fiinely chopped garlic
1/4 tsp salt


Combine all ingredients. Remove 1/4 cup mariande; refrigerate.
In large shallow non-aluminum baking dish or plastic bag,
marinate your favorite steak(s) in refrigerator, tunring
occasionally, 3 to 24 hours. Remove steaks(s); discard
marinade. Grill or broil steak(s), brushing with reserved
marinade until desired doneness. Makes 1 Cup.


Caribbean Salsa


2 cups crushed pineapple with juice
3/4 cup red bell pepper - finely minced
3/4 cup yellow onion - finely minced
3 good Tbs. brown sugar
1/2 tsp. red pepper flakes
1/4 tsp. nutmeg
1/2 TBS fresh ginger - finely minced
1/4 tsp. salt
2 oz. fresh lime juice
(I love lime juice and always use more - about 3oz)
2 1/4 tsp. white corn syrup
1 Tbs green onion - finely minced
Combine all ingredients in a bowl.
Mix well
(Do NOT put in blender or food processor) and keep chilled.
Should be made early in the day but at least one hour before serving


Spice Apple Cheese Spread


8 ounces cream cheese, softened
1-1/2 cups shredded Monterey Jack cheese
1 cup finely diced apple (one small)
1/3 cup crushed walnuts
2 tablespoons milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
In a small mixer bowl, beat cream cheese until light and fluffy. Beat in
remaining ingredients until well blended. Refrigerate, covered, 1-2
hours to allow flavors to blend. Store in refrigerator up to one week.
Also good on bagels, toast or waffles.


Tomato & Green Pepper Sauce


4 medium tomatoes,peeled and chopped
1 medium green pepper,cut into thin strips
1 small onion,chopped
1/2 tsp. basil leaves
1/2 tsp. salt (opit.)
1/4 tsp. oregano leaves
1/4 tsp. thyme leaves
1/8 tsp. garlic powder
1/8 tsp. black pepper
2 tablespoon water
1 Tbsp. cornstarch


In 1~1/2-qt,casserole combine all ingredients except water. Add to
vegtable mixture. Cover.


Microwave at high 5 minutes. Stir or until pepper is tender and sauce
is slightly thickened,stirring once or twice.


Serves 6, serving size 1/2 cup


Orange~Pineapple Sauce


1 can (8 oz)crushed pinapple, packed in own juice
1/4 cup low sugar orange marmalade
1/2 teaspoon pasley flakes


Combine all ingredients in 2-cup measure.
Microwave at high 1~1/2 mins or until marmalade melts.
Serve over Chicken or Pork.


Serves 9, serving size: 2 TBS


Mushroom Sauce


8 oz sliced fresh mushrooms
2 medium green onions, chopped
1 teaspoon instant beef boullion granules
1/4 tsp pepper
1~1/4 cup water
2 tsp cornstarch


In 1~1/2 qt. casserole, combine all ingredients except water and
cornstarch. In small bowl blend cornstarch into water. Add to vegetable
mixture. Cover Microwave at high 3 to 6 min or until mushrooms are
tender and sauce is transparent, stirring once or twice.
Serve with meat or fish. Serves 5 serving size: 1/4 cup
**NOTE: for low sodium diet substitute low -salt boullion


Sweet & Sour Sauce


1/2 cup unsweetened pineapple juice
5 Tbsp catsup
2 tsp vinegar
1/2 cup water
1 tsp instant minced onion


Combine all ingredients in a 2-cup measure. Microwave at 3 to 6 minutes
or until sauce is bubbly and onion is tender.


Serve with Beef, pork, chicken, or vegetables.
**Note: For low sodium diet use low -salt catsup.


Variation:
Barbque Sauce: Add 8 to ten drops liquid hickory smoked flavoring
Serves 11, serving size: 2 Tbsp


Mint Sauce


2/3 cup water
1 tsp red wine vinegar
1~1/2 teaspoons malt vinegar
2 tsp dry mint leaves
1 tsp sugar


Combine all ingredients in a 2-cup measure. Microwave at high 1~1/2 to
2~1/2 minutes or until boiling.


Reduce power to 50%(med), microwave 5 min or until flavors blend. Use
Immediately or cover and refrigerate. Serve with Lamb, Pork or vegetables.
Serves 8, Serving size: 1Tbsp