Sauces

1 pound ground beef                                  1 (28 oz.) can tomatoes        

2 (6 oz.) cans tomato paste                         28 oz. water

½ cup chopped onion                                 2 cloves minced garlic

1 ½ tsp. salt                                               1 tsp. sugar

¼ tsp. nutmeg                                           1 tsp. oregano

⅛ tsp. pepper                                             1 tbsp. dried parsley

¼ cup grated parmesan

In large pot, brown ground beef.  Remove beef and drain off all fat from pan.  Add 1 or 2 tbsp. olive or canola oil to pot.  Add onions and garlic – sauté for a few minutes.  Return ground beef to pot and add tomatoes, tomato paste and water.  Smash tomatoes to get out the juice.  Stir well.  Add spices and parmesan cheese.

Simmer at least 1 hour, stirring often.  If using sausage or meatballs (cooked), add to sauce about ½ hour before serving.

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Alfredo Sauce

3 tbsp. butter                        3 tbsp. flour

1 cup chicken bouillon          ½ cup milk

½ cup heavy cream               ¼ cup parmesan cheese

dash of celery salt, salt, and pepper

Melt butter in pan.  Do not use margarine.  Blend in flour, then gradually add bouillon and milk.  Cook stirring until smooth.  Add cream and seasonings.  Add parmesan cheese and stir til smooth and creamy.  Add sautéed mushrooms if desired.

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Shrimp Cocktail Sauce

½ cup Heinz ketchup

½ cup Heinz chili sauce

1 tsp. horseradish (or more to taste)

Mix well.  Refrigerate overnight for best flavor.

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                 Dill Sauce Vegetable Dip

⅔ to 1 cup sour cream                       1 tsp. dried dill weed

½ tsp. salt                                         ¼ tsp. garlic powder

pinch of ground pepper

Mix all ingredients and chill overnight.  Serve with fresh vegetables.

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Sweet and Sour Sauce

Drain pineapple chunks, reserving syrup.   In sauce pan, add pineapple syrup,

broth, vinegar, brown sugar, soy sauce and garlic. Cover; cook over low heat for 40 minutes.

Add green pepper, cherries, and pineapple chunks. Cook 5 minutes longer or until heated.

Combine cornstarch and 1/4 cup cold water.  Gradually add to sauce, stirring until thickened.

Thin 2 tbsp. butter 2 tbsp. flour ¼ tsp. salt 1 cup milk

Thick 3 tbsp. butter 3 tbsp. flour ¼ tsp. salt 1 c. milk

 

 

 

 

 

 

Melt butter in sauce pan.  Remove from heat.

Whisk in flour and salt.  Add milk slowly while continually whisking to avoid making lumps.

Cook over low heat, stirring constantly until thickened.

 

Yield:  1 cup

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Tartar Sauce          ½ cup mayonnaise        1 tbsp. dill pickle relish        1 tbsp. sweet pickle relish        2 tbsp. onion        1 tbsp. dried parsley        1 ½ tsp. lemon juice         Mix all ingredients together.  Refrigerate for a few hours for best flavor.       _________________________________________________________________                                                                                                                                              Homemade Applesauce          3 lbs. apples (or use 1 apple per serving)        ⅔ cup sugar        1 tsp. ground cinnamon        1 cup water        1 tsp. lemon juice          Peel, core and quarter apples.          Place the apple pieces in a large pot, and add the cinnamon, water, lemon        juice  and sugar.  Bring to a boil, reduce heat, cover, and simmer for about 20        minutes.          Carefully test to see if apples are soft enough to mash, and that they are as        sweet as you desire.  Add more sugar if needed.  Drain apples and place in a        large bowl.          Mash chunks to desired consistency with a potato masher.  Stir apple          pieces  to  assure even mashing.  If you prefer a very smooth texture, place         apple pieces  and juices in a food processor and process until desired        smoothness.          Cool applesauce in the refrigerator.  Keep leftovers refrigerated.  This        applesauce may be served warmed or chilled.  Makes approximately 1 quart.           Best apples for apple sauce         (use combination of tart and sweet)           Golden Delicious – sweet         Gala – sweet         Granny Smith – tart         Fuji – tart        Jonathan – tart        Winesap - tart          ________________________________________________________________                                                                               Tzatziki Sauce                                                                   (Cucumber Sauce)       1 (4-5oz.) container of plain Greek yogurt 1/2 tsp. garlic powder 1/2 tsp. dried dill weed 1/2 tsp. lemon juice 1/4 tsp. sugar 1 tsp. cucumber juice 1/3 medium cucumber, peeled and de-seeded   Grate cucumber and let sit in colander to drain for ½ hour.  Squeeze out excess water, reserving 1 teaspoon.  Add grated cucumber and reserved 1 teaspoon cucumber juice to yogurt.  Add remaining ingredients and let flavors meld for a couple hours to overnight in the refrigerator.     Note:  If not using Greek yogurt, let yogurt drain for a couple hours to remove excess water. _________________________________________________________________