MEUNI`ERE SAUCE

Makes about 1 cup
3/4 cup butter or margarine 1 tbs minced parsley
2 tbs chopped green onions 1/4 tbs of salt
3 tbs of lemon juice 1/4 teaspoon of white pepper
Dash of hot pepper suace Dash of Worchestershire Sauce

Combine all ingredients and simmer 5 minutes.
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Dill Mustard Sauce

1 c Sweet mustard
1 c Sour cream
1/2 c Chopped fresh dill

Mix all ingredients together. Cover and refrigerate until ready to
use. The sauce will keep for up to 3 days if refrigerated.
Great with Gravlax and other fish.
Makes 2 cups.
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BUTTER SAUCE - The Pillsbury Cookbook

1 c Sugar
3/4 c Half-and-half or evap. milk
1/2 c Butter
1/2 ts Rum extract (if desired)

In small sauce pan, combine all ingredients; heat just to boiling,
stirring occasionally. Serve warm. 1 1/2 cups.
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HOT CARMEL SAUCE - The Pillsbury Cookbook

1 1/2 c Sugar
1 c Half-and-half
1/2 c Light corn syrup
6 tb Butter or margarine
1/2 ts Vanilla

In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
syrup and butter. Bring to a full boil.
Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP!
Cook over medium heat to soft ball stage (230øF.), stirring occasionally.
Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups.
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Nero Wolfe's Anchovy Butter

8 Anchovy fillets
Juice of 1 lemon -OR-
1 oz Cognac
1 tb Chopped fresh parsley
1 c Sweet softened butter

Mash anchovy fillets with the lemon juice (or cognac) in a mortar until
all the juice has been incorporated. Mix in the chopped fresh parsley. Add
the mixture to the butter and beat well to form a smooth paste. Pack into
a small crock and refrigerate for at least 1 hour before using.
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Berbere Sauce

Yield: 1 cups

2 ts Cumin seeds
4 ea Whole cloves
1/2 ts Cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Whole fenugreek seeds
1/2 c Dried onion flakes
3 oz Red New Mexican chiles; stemmed and seeded
3 sm Dried long hot red chiles; seeded
1/2 ts Ground ginger
1/2 ts Freshly ground nutmeg
1/4 ts Ground tumeric
1 ts Garlic powder
2 ts Salt
1/2 c Salad or peanut oil
1/2 c Dry red wine
1 ts  Cayenne (or to taste)

Mix together the cumin, cloves, cardamom, black peppercorns, allspice,
and fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1-2 mins. Do not
burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the oil
and wine, in a spice grinder or electric coffee grinder and grind in
fine batches. This may take a few minutes. Keep your face away from the
machine, as it will release a very spicy aroma that may irritate your
eyes or throat.

Place spice blend in a bowl and add the oil and wine. Add cayenne pepper
to taste. Stir until thick and store in closed plastic container in the frig.
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Leek and Nutmeg Puree

3 tblspn Sunfloweroil -- or other mild oil
30 g Butter
6 md Leeks; trimmed and sliced
Salt
Black pepper; freshly ground
4 tblspn Single (light) cream
1/2 tspn Nutmeg; freshly grated

This thick puree is superb with cheesey dishes, particularly the herb
crepes with goat's cheese stuffing and the tree cheese tart.

Heat the oil and butter in a frying pan. Add the leeks and nutmeg and
cook, stirring occasionally, until the leeks are quite tender. Season to
taste with salt and pepper.

Liquidize the leeks, adding the cream and the nutmeg. Sieve the puree,
to remove all fibres.

Reheat gently, in a bowl over a pan of simmering water, to serve in
spoonfuls beside the crepes or tart.
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Tomato sauce

3 tblspn Olive oil
2 Onions; peeled and chopped
1 Celery stick; chopped
1 Carrot; peeled and chopped
400 g Can tomatoes
2 tblspn Tomato paste
1 Garlic clove -- peeled and chopped
Salt
Black pepper; freshly ground
1 pn Sugar
2 pn Dried basil -- or 1 ts Pesto -- or 2 tb Fresh basil; chopped

This is a sauce for serving with all cheesey dishes, especially the herb
crepes with goat's cheese stuffing, the souffle and the three-cheese
tart.

Heat the oil in a saucepan and add the chopped onions, celery and
carrot. Cook for about 5 minutes, then add the canned tomatoes, tomato
paste and chopped garlic.

Season to taste with salt and pepper and add the sugar and dried basil
or pesto (if you are using fresh basil, add it when you liquidize the
cooked sauce).

Simmer for 20-25 minutes, then cool and liquidize.

Sieve the liquidized sauce, to remove the little tomato pips.

Reheat to serve.
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ENCHILIDA SAUCE

Cooking Oil
1 16oz can tomato sauce
2 tablespoons flour
2 cups water
2 tablespoons chili powder

Heat 3 tablespoons oil & add flour, stirring until browned. Combine
water and chili powder. Slowly add chili powder mixture, stirring until
thickened. Add tomato sauce, salt and pepper to taste.

You always soften your tortillas by dipping them in hot oil, quickly
remove and drain. Then dip the softened tortillas in the sauce before
filling and rolling.

#2 Or......

1 TBSP Bacon Drippings
1 1/2 TBSP Masa
1 TBSP Yellow Cornmeal
1 Clove Garlic (crushed)
1/8 TSP Ground Cumin
1/8 TSP Oregano
2 TBSP Chili Powder.

Sautè until golden. Slowly add 2 cups. Beef Broth. Simmer  uncovered 10 minutes.
Simmer covered another 10 minutes.
Use same tortilla softening  procedure, as above.
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FRESH TOMATO SAUCE

Yield: 1 servings
 

10 c Tomatoes 1 tb Sugar
1 ts White pepper 1 ts Salt
2 c Fresh basil

Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower
heat and cook for 20 minutes. Pour into sterilized containers and
freeze. Makes: 6 pint jars.
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NY'S SCAMPI SAUCE

Yield: 1 servings

3 tb Butter 1/2 ts Basil
2 tb Garlic, minced 1/2 ts Oregano
1 1/2 lb Fresh shrimp, shell/devein 2 Egg yolks
1/4 c Dry white wine -salt & white pepper
1/2 c Tomato sauce 1 tb Parsley, finely minced
1 1/4 c Heavy cream

Melt butter in skillet, add garlic and cook, stirring constantly, for
about 1 minute. Add shrimp and cook over med.-high heat, tossing with a
wide spatula until shrimp are bright pink on both sides. Add white wine
and tomato sauce and cook for 1 minute. Blend in 1 cup cream, basil and
oregano. Beat egg yolks with remaining 1/4 cup cream and heat until
sauce thickens. Do not boil. Season to taste with salt and white pepper.
Spoon over hot buttered pasta and sprinkle with parsley.
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Basic Red Sauce

Yield: 4 servings

8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 tb Oregano Leaves; Dried
1 tb Cumin Seed
1 ts Salt

Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the
reserved liquid and the remaining ingredients. Heat ot boiling, reduce
heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor
workbowl fitted with steel blade or into a blender container; cover and
process until smooth. Cover and refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.
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Basic Green Sauce

Yield: 8 servings

1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 ea Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container;
cover and process until smooth, about 1 minute. Return mixture to
saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered
for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining
sauce.

Makes about 4 cups of sauce.
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Apricot Horseradish Sauce

Servings: 1

2/3 c Apricot jam
1/3 c Freshly grated or prepared
White horseradish
1 tb Fresh lime juice
Salt
Pepper

Combine the jam and horseradish in a mixing bowl and whisk until smooth.
Whisk in the lime juice and salt and pepper. If not serving immediately,
transfer the sauce to a glass jar with a nonmetallic lid and
refrigerate. It will keep for several weeks.
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Creole Sauce

Yield: 8 servings

1 cn Italian-style tomatoes(28oz)
1/2 cn Tomato paste(6oz)
1/2 c Bell pepper,chopped,red/grn
1/2 c Celery,chopped
1/2 c Onion,chopped
1/3 ts Salt
1/2 ts Sugar

Combine all ingredients, bring to a boil, reduce heat and simmer gently
15 to 20 minutes.

NOTE: Great on vegetables, meats or poultry, too.
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Hollandaise Sauce 2

Yield: 6 servings

10 Egg yolks
1/4 c Lemon juice
1/4 c Water
1/4 c Cream sherry
1/4 c Tarragon vinegar
1/2 ts Tabasco sauce (or to taste)
1 lb Butter,melted

1. Combine all ingredients except butter in top of double boiler.

2. Heat water in bottom of double boiler to boiling point.

3. With whisk, mix egg mixture over hot water until egg is creamy and
lemon-colored (will thicken to consistency of soft pudding).

4. Remove from heat and continue to whisk while slowly adding butter.
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Lemon-Bourbon Sauce

Yield: 32 servings

1/3 c Sugar
1 tb Cornstarch
3/4 c Water
2 tb Butter or margarine
1/4 c Bourbon
3/4 ts Lemon rind,grated
4 ts Lemon juice

Combine sugar and cornstarch in small saucepan; stir in water.
Cook, stirring constantly, until mixture boils and thickens.
Remove from heat; stir in butter untuil melted.
Add bourbon, lemon rind and juice; mix well
Cook until fish flakes easily.
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Mole Pablano

Yield: 10 servings

----------------------ROASTED CHILIES---------------------------
1/2 lb Mulato chilies,dried
1/4 lb Ancho chilies,dried
2 oz Pasilla chilies,dried
1 Chipotle chili,dried

---------------------ROASTED VEGETABLES--------------------------
2 Onions,large,quartered
1 Tomato,medium-size
1/2 lb Tomatillos,husked/rinsed
1 Garlic head,medium*
2 Corn tortillas (7")

------------------SEASONINGS & THICKENERS-----------------------
1/2 c Sesame seed
2 tb Salad oil
1 Plantain,sm,peeled/chopped
1/2 c Dry-roasted almonds
1/2 c Peanuts
1/2 c Prunes,pitted,chopped
1/3 c Raisins
2 Cinnamon sticks,2" long
1 ts Coriander seed
1 ts Anise seed

--------------------ASSEMBLING THE MOLE-------------------------
2 c Chicken broth,reg strength
4 oz Mexican chocolate**

* - cut in half horizontally

** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon

***ROASTING THE CHILIES ***

1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single
layer in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly
toasted and are flexible, 5-8 minutes. While they are still warm,
discard stems and shake out seeds.

2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let
stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree
chilies, a portion at a time, in food processor or blender. Add a total
2 cups reserved liquid. (In processor, use a little liquid to get
mixture moving; add rest when pureed.) Rub firmly through fine strainer
into a bowl; discard residue. Use, or chill airtight up to 1 day.

*** ROASTING THE VEGETABLES ***

1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side
down), and tortillas. Bake in a 450'F. oven, turning occasionally, until
the vegetables and tortillas have dark brown spots or edges. Let cool.
Pull off vegetable skins and discard.

2. Smoothly puree mixture in a food processor or blender; add a total of
1 cup reserved chili-soaking liquid, from step 1. (In processor, use a
little liquid to get mixture moving; add rest when pureed.) Rub firmly
through fine strainer into a bowl; discard residue. Use, or chill
airtight up to 1 day.

*** COOKING THE SEASONINGS AND THICKENERS ***

1. In a 10x12" frying pan over medium heat, stir sesame seed until
toasted, about 4 minutes; set aside.

2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins,
cinnamon, coriander, and anise. Stir often over medium heat until
mixture is richly browned, 10-15 minutes. Smoothly puree mixture and
sesame seed in a food processor or blender. Add remaining chili-soaking
liquid, from step 1. (In processor, use a little to get moving; add rest
when pureed.) Use, or chill airtight up to 1 day.

*** ASSEMBLING THE MOLE ***

1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and
thickeners, and broth. Bring to a simmer on medium heat; cover and
simmer to blend flavors, about 2 hours, stirring often.

2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
following; or chill airtight up to 1 week or freeze up to 3 months.
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Thai Peanut Sauce 2

Yield: 6 servings

2/3 c Smooth peanut butter
2 tb Water
2 ts Soy sauce
2 ts Cider vinegar
2 ts Sugar
2 tb Seasoned rice vinegar
1 ts Oriental sesame oil

Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.
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Roasted Tomato Sauce

Yield: 6 servings

1/2 c Onion; Chopped, 1 Medium
1/4 c Carrot; Finely Chopped
1 tb Vegetable Oil
2 lb Tomatoes; Roasted & Peeled
1 tb Basil Leaves; Fresh, Snipped
2 ts Sugar
1/4 ts Salt
1/4 ts Ground Red Pepper

Cook onion and carrot in oil over medium heat, stirring occasionally,
until tender. Cut tomatoes into fourths; drain. Place onion, carrot,
tomatoes and remaining ingredients in food processor workbowl fitted
with steel blade or in blender container; cover and process until well
blended. Serve warm or cold. Makes about 3 1/2 cups sauce.
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Cilantro Pesto

Yield: 4 servings

1 1/2 c Fresh Cilantro; Firm Packed
1/2 c Parsley; Firmly Packed
1/2 c Parmesan Cheese
1/2 c Vegetable Oil
1/4 ts Salt
3 Cloves Garlic
1/4 c Pine Nuts; 1 oz

Place all ingredients in food processor workbowl fitted with steel blade
or in a blender container; cover and process until well blended. Makes
about 1 1/4 cups Pesto
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Lime Butter Sauce

Yield: 2 servings

2 Egg Yolks; Large
1 tb Lime Juice
1/2 c Butter; NOT Margarine
1/2 ts Lime Peel; Grated

Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add
1/4 cup of the butter. Heat over very low heat, stirring constantly,
until butter is melted. Add remaining butter. Continue heating, stirring
vigorously, until butter is melted and sauce is thickinged. (Be sure
butter melts slowly so that sauce will thicken without curdling.) Stir
in lime peel. Serve hot or at room temperature. Cover and refrigerate
any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce.
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Cheddar Cheese Sauce

1 cn Campbell's Condensed Cheddar  Cheese Soup (10.75 oz)
1/3 c Milk

Prep time: 5 minutes. Cook time: 5 minutes.

In 1 quart saucepan, combine soup and milk. Over low heat, heat through,
stirring often. Serve over broccoli, cauliflower, carrots, baked
potatoes, French fries or omelets. Makes 1 1/2 cups.
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Yellow Tomato Sauce

1 lg Onion,diced
5 Garlic cloves,minced
1/2 c Fruity olive oil
6 lb Yellow tomatoes,peeled, seeded and cut into chunks (may use red tomatoes)
1/2 c Tomato paste
2 sm Canned chipotle chiles, chopped
2 Epazote leaves (a pungent Mexican herb available in Latin markets)
1/2 bn Cilantro,chopped

In a stainless steel saucepan, saute the onion in olive oil until soft.
Add garlic and saute briefly. Add tomatoes, tomato paste, chiles and
epazote. Simmer 15 minutes.

Add chopped cilantro and season to taste with salt and pepper.

Puree, if desired, for a smoother texture.

Makes approximately 2 quarts (about 8 servings).

Sauce may be refrigerated up to two weeks or frozen for up to six
months.

NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add
1 teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or
jalapeno chiles may be substituted for the chipotle chiles.
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Piquant Thai Dipping Sauce

1/4 c Tomato sauce
3 tb Lime juice
2 tb Light brown sugar
1/4 ts Chinese chili sauce
1 Garlic clove,minced
2 ts Fresh mint leaves,coarsely
-chopped
1 ts Lime peel,grated or minced
1 tb Cornstarch mixed with
1 tb Cold water

In a small saucepan, combine tomato sauce, lime juice, brown sugar,
chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce
heat to a simmer and cook for 2 minutes. Return sauce to a low boil and
stir in enough of the cornstarch mixture to lightly thicken sauce.
Strain sauce through a sieve placed over a small serving bowl. Let sauce
cool at leat 10 minutes; sauce is best at room temperature. Serve with
chilled shrimp.
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Chunky Guacamole

3 Plum tomatoes, seeded and -finely diced
2 Scallions, white part only, -trimmed and thinly sliced
1/2 Red bell pepper, seeded, -deveined and finely diced
1/2 Jalapeno pepper, seeded, -deveined and finely chopped
1/2 ts Peeled, finely chopped -garlic
1/2 Juice of lime (or more to taste)
Salt to taste
Freshly ground black pepper -to taste
1 tb Finely chopped cilantro
1 Ripe avacado

Place all the ingredients except the avacado in a non-reactive bowl and
stir to mix. Cover and set aside until serving time. (You can make this
up to 2 hours ahead. Cover it well and refrigerate until needed.) Right
before serving, peel, pit and cut the avacado into small cubes; gently
stir into the guacamole.

To serve: Arrange the waffles on a large platter or pile them into a
basket as you would chips. Spoon the guacamole into one bowl and the
sour cream into another and encourage guests to put a dollop of each on
a waffle chip and dig in.
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Piquant Oriental Sauce

2 tb Corn oil
1 Onion, cut in 1/4s, then in -thin slices
1 Carrot, cut in julienne -strips
1/2 Green bell pepper, seeded, -cut in thin strips
1 Piece ginger root, peeled, -chopped (1-1/2")
3 pn Five Spice Powder
1 cn Pineapple slices (8 oz)
1 tb Sugar
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Malt vinegar
1 1/2 tb Catsup
1 tb Cornstarch
2/3 c Chicken stock
Fresh pineapple leaves (opt)

Heat oil in a saucepan. Add onion, carrot, bell pepper and ginger and
stir-fry 3 minutes. Add Five Spice Powder and remove from heat. Drain
pineapple slices, reserving juice. Add enough water to make 2/3 cup
liquid. Cup 2 pineapple slices in thin pieces; reserve remaining
pineapple slices for another use.

In a bowl, mix together sugar, soy sauce, sherry, vinegar, catsup and
pineapple juice. Add pineapple juice mixture and pineapple pieces to
vegetables. Blend cornstarch smoothly with a little stock, then add
remaining stock. Add stock to vegetable mixture and bring to a boil,
stirring constantly. Reduce heat and simmer 2 minutes, stirring
constantly. Garnish with pineapple leaves, if desired.

Makes 2-1/2 cups.
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Berbere Sauce (moist)

2 ts Cumin seeds
4 Whole cloves
1/2 ts Cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Whole fenugreek seeds
1/2 c Dried onion flakes
10 New Mexican Chiles,
- stemmed and seeded
3 Dried hot red chiles, seeded
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground tumeric
1 ts Garlic powder
2 ts Salt
1/2 c Salad or peanut oil
1/2 c Dry red wine
1/2 ts Cayenne pepper

Mix together the cumin, cloves, cardamom, black peppercorns, allspice,
and fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1 to 2 minutes. Do
not burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the oil
and the wine, in a spice grinder or electric coffee grinder. Grind fine
in batches. This may take a few minutes. Keep your face away from the
machine as it will release a very spicy aroma that may irritate your
eyes or throat.

Place the spice blend in a bowl and add the oil and wine. Add cayenne
pepper to taset. Stir until thick and store in a closed plastic
container in the refrigerator.

This is another ingredient basic to the Ethiopian kitchen. It keeps well
in the refrigerator. Once you have prepared this and the spiced butter,
you are ready to launch an Ethiopian feast.
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Berbere, Hot spice mixture(dry)

2 ts Cumin seeds
4 Cloves
3/4 ts Cardamom seeds
1/2 ts Black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Coriander seeds
8 Small dried red chiles
1/2 ts Grated fresh gingerroot
- 1 teaspoon dried
1/4 ts Tumeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves

In a small frying pan, on medium low heat, toast the cumin, cloves,
cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
minutes, stirring constantly. Remove from the pan and cool for 5
minutes.

Discard the stems from the chiles. In a spice grinder or with a mortar
and pestle, finely grind together the toasted spices and the chiles. Mix
in the remaining ingredients.

Store Berbere refrigerated in a well sealed jar or a tightly closed
plastic bag.

Comment in book: This is the hot and exotic spice mixture that give
Eritrean and Ethiopian cooking its characteristic flavor. The
traditional method of preparation is lengthy and uses some spices and
herbs not readily available here. The mixture presented is a close
adaptation, and it keeps well for months refrigerated.
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Niter Kebbeh (spiced clarified butter)

1 lb Unsalted butter
1/4 c Chopped onions
2 Cloves garlic, pressed
2 ts Fresh gingerroot, grated
1/2 ts Turmeric
4 Cardamom seeds, crushed
1 Cinnamon stick
2 Cloves
1/8 ts Nutmeg
1/4 ts Ground fenugreek seeds
1 tb Fresh basil - or 1 teaspoon dried basil

In a small saucepan, gradually melt the butter and bring it to bubbling.
When the top is covered with foam, add the other ingredients and reduce
the heat to a simmer. Gently simmer, uncovered, on low heat. After about
45 to 60 minutes, when the surface becomes transparent and the milk
solids are on the bottom, pour the liquid through a cheesecloth into a
heat resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep
for up to 2 months.

Comment from the book: Niter Kebbeh has been prized in Ethiopia as a
cooking oil and a seasoning for a very long time. Without careful
packaging and proper refrigeration, butter easily spoils. Furthermore,
because of the milk solids it contains, butter has a low scorching
temperature, which limits its usefulness in cooking. However, the milk
solids can be removed from butter by the process of clarifying it.
Clarified butter keeps well, even at room temperature. Niter Kebbeh adds
flavor to North African foods and is a must in Ethiopian cooking.
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Rosie's Pesto

1 1/2 c Fresh basil leaves
2 -5 garlic cloves, peeled *
1/4 c Pine nuts
1/4 c Parmesan cheese,
- freshly grated
1/4 c Lemon juice,
- freshly squeezed

Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or
food processor. Turn the machine on and drizzle in the lemon juice.
Continue to puree until smooth paste is formed.

Makes 3/4 cup pesto (not the 1 cups that the yield says)

* The amount of garlic you use is a matter of personal taste. Also, some
garlic is more pungent. So start perhaps with 2 medium cloves, then
taste, and add more if, as I do, you like a strong, garlicky flavor.

NOTE: I make pesto in volume during the summer, when fresh basil is
bountiful, and freeze it in 1/4-cup quantities for use year-round. Your
need only just enough pesto to coat the pasta lightly, as a little of
this intensely flavorful mixture goes a long way.
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Rosie's Pizza Sauce

1 tb Tomato paste
1 c Tomato puree
1/8 ts Red pepper flakes, crushed
2 ts Dried oregano
2 ts Dried basil
2 ts Dried thyme

Combine all the ingredients in a small saucepan and cook over low heat
for about 15 minutes, until the sauce thickens. Makes 1/2 cup sauce.

Fat per tablespoon = 0.1 gram Calories per tablespoon = 18

This spicy concoction packs a kick, courtesy of its generous mixture of
dried herbs and red pepper flakes. A far cry from your typically bland
pizza sauce, it's virtually fat free and can be made in minutes.
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Tropical Barbeque Sauce

1 cup water
1 cup crushed pineapple
1 cup brown sugar
1 tablespoon arrowroot
3 tablespoons catsup
1/4 cup cold water
1 tablespoon soy sauce
1 teaspoon dry mustard

Mix together 1 cup water and brown sugar. Add Catsup, soy sauce, dry
mustard and Pineapple. Bring to a boil. Simmer 10 minutes. Dissolve
arrowroot in the 1/4 cup water, add to sauce and cook until sauce
thickens.
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Mornay Sauce

1 cup bechamel sauce -- *see recipe
1 tablespoon grated parmesan cheese
1 tablespoon grated gruyere cheese
1 tablespoon butter -- optional
2 egg yolks -- lightly whipped, -- optional
1/2 cup heavy cream -- optional

Add parmesan, gruyere and butter to a cup of Bechamel sauce.

Place in a skillet over low fire. When cheeses and butter are melted,
remove from fire and use.

NOTE: For a richer sauce, add cheeses, butter, egg yolks and cream.
Notes: Normally used over vegetables
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Tzatziki Sauce

1 Pint plain yogurt
1 unpeeled cucumber -- chopped fine
1 Clove garlic -- crushed
1/2 Cup olive oil
Juice of 1/2 lemon
1 Teaspoon salt
Parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice and salt.
Blend well with fork. Top with parsley. Refrigerate.
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Miss Piggy's White Gravy

1/2 cup meat grease*
1 1/2 cups flour
garlic salt
pepper
1 8 oz can evaporated milk
1 cup water

* Chicken fried pour-off with goodies left in is best.

Heat grease until smokey hot, stirring constantly, and add enough flour
until heavy. Add garlic salt and pepper to taste (sparingly). Brown
sauce then turn to lower heat and add evaporated milk and water,
continuing to stir constantly to get rid of the lumps.

Cook to desired thickness.
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SPICY BARBEQUE SAUCE

This is terrific brushed onto grilled chicken or ribs, or spread onto
brisket or barbecued-pork sandwiches.

2 tablespoons vegetable oil
1 medium onion, finely chopped
1/3 cup chopped celery
1 tablespoon minced garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
3/4 cup ketchup
1/2 cup beer
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion
and celery and sauté until tender, about 5 minutes. Add garlic, paprika
and cayenne and stir 1 minute. Add ketchup, beer, vinegar and
Worcestershire sauce. Reduce heat to medium-low. Simmer uncovered until
flavors blend and sauce is slightly reduced, stirring occasionally,
about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

Makes 1 1/2 Cups
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Watermelon Barbecue Sauce

1/2 cup watermelon juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons red pepper flakes

Stir all ingredients together. Pour enough sauce over vegetables,
chicken, pork, fish or shellfish to marinate. Cover and refrigerate
several hours or overnight. Baste with additional sauce while grilling
or broiling. Sauce not used for marinating or basting can be spooned
over cooked vegetables and meats.

Makes 1 1/2 cups

Preparation Time: 10 Minutes

Marinating Time: Several hours or overnight
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Luther's BBQ Sauce

3 small cans tomato sauce
1/4 onion, minced fine
1/2 C. brown sugar
1 tsp. black pepper
1/2 tsp. mustard powder
1 tsp. salt
1 T. molasses
1 T. corn syrup
1/4 tsp. Cayenne pepper
1 tsp. garlic powder
2-3 tsp. liquid smoke

Mix all ingredients in a medium sized pot, and simmer for 1 hour.
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Microwave Sweet Bbq Sauce

1/4 cup orange juice
1/2 lemon -- juice only
2 garlic cloves -- crushed
3 tablespoons dijon mustard
1/2 teaspoon tarragon
1/4 cup apple vinegar
1/4 cup honey
2/3 cup ketchup

In a 4-cup glass container mix all ingredients. Bake at level 5 for 5
minutes, or until it starts boiling.
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Microwave Bechamel Sauce

3 tablespoons butter
3 tablespoons flour
2 cups milk
1 tablespoon worchestershire sauce -- optional
1 cup grated cheddar cheese -- optional

In a glass pan of 3 cups capacity melt the butter at level 10 for 60
seconds. Mix in the flour to make a paste. Add slowly milk, stirring
continuously. Bake at level 10 for 6 minutes, stirring twice. While
still hot Worchestershire sauce may be added or cheese
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Threadgill's Brown Gravy

1/2 cup fat from beef and margarine
2/3 cup flour
4 cups beef stock
beef drippings
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Tabasco sauce
salt -- to t

Roux: Use fat from cooked roast beef. If insufficient or unavailable,
use margarine to make 1/2 cup total. Cook flour and fat or margarine
slowly in a heavy skillet, stirring constantly to avoid burning. Cook
until medium brown.

Gravy: Add beef stock, drippings, and seasonings. Stir until gravy
thickens to right consistency. Season to taste. Strain through a sieve
to improve texture.

Makes 1 quart.

Deep-down brown and with a stour aroma, this may be the most soulful
single item on the menu. At the restaurant we can make a stronger,
deeper flavor than is likely at home because we have such a treasure of
roast beef scraps left over from our trimmings.
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FINGER LICKIN PICKENS' SAUCE

2 c Ketchup
2 ts A-1 steak sauce
1 ts Whole celery seed
1 ts Tabasco sauce
2 tb Soy sauce
2/3 c Dark brown sugar
Juice of 2 lemons
4 tb Horseradish
1/2 ts Garlic powder
1/2 ts Sage
1 ts Salt
1 c Beer
2 sm Onions finely chopped

Combine all ingredients in a saucepan. Bring mixture to boil. Simmer
sauce over medium-low heat, uncovered, for 5 minutes, stirring
constantly..
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MEXICAN CHOCOLATE SAUCE

Mexican chocolate contains cinnamon, sugar, and ground almonds, making
this sauce somewhat granular in texture.

Can be prepared in 45 minutes or less.

8 ounces Mexican chocolate*, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlúa or other coffee-flavored liqueur

In a metal bowl set over a saucepan of barely simmering water combine
chocolate and water and stir until chocolate is melted and sauce is
somewhat smooth, about 20 minutes. (Most of the water will have
evaporated and mixture will have thickened slightly.) Remove bowl from
heat and stir in cream and liqueur until combined well. Cool sauce
completely and transfer to a jar with a tight-fitting lid. Sauce keeps,
covered and chilled, 1 month. Serve sauce over ice cream.

Makes about 1 1/4 cups.
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Jack's Teriyaki Sauce

1 cup Kikkoman® soy sauce
5 tablespoons sugar
2 cloves garlic -- crushed
1 piece fresh ginger -- crushed
5 tablespoons ketchup
2 tablespoons sake or dry sherry
1/2 teaspoon monosodium glutamate -- optional
salt -- to taste

Place all ingredients in a blender or food processor. Blend until well
combined. Makes 1 1/4 cups.

NOTE: For years, Sacramentan Jack Tsuchida -- the "King of Teriyaki" --
prepared this sauce for his popular teriyaki chicken sold at the annual
Japanese Food and Cultural Bazaar. Taking life easier these days,
Tsuchida says he still enjoys home-grilled teriyaki dishes on a regular
basis. Because of the fresh garlic and ginger, the sauce will last only
3 or 4 days in the refrigerator.
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Teriyaki Sauce No. 1

7 tablespoons sake
7 tablespoons mirin (sweet rice wine)
7 tablespoons dark soy sauce
1 tablespoon sugar

Mix ingredients in a saucepan and bring to a boil over medium heat. Boil
until sugar is dissolved. Use immediately, or cool, bottle and store in
refrigerator. Makes about 1 1/3 cups.
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Teriyaki Sauce No. 2

1/4 cup peanut oil
1/4 cup soy sauce
1/2 cup red wine
1/4 cup rice vinegar or white vinegar
1 whole green onion -- coarsely chopped
2 cloves garlic -- sliced into rounds
1 teaspoon slivered fresh ginger

Combine all ingredients in a bowl. Whisk to emulsify. Makes a great
marinade or basting sauce for chicken or beef. Makes about 1 1/4 cups.
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Turtle Sauce Picante

1 Medium turtle (snapper)
1 Large bell pepper
2 Large onions
1 Clove garlic
1/2 C. chopped celery
1 Small Can tomato paste
1 Can stewed tomatoes
salt to taste
1/2 Tsp. cayenne pepper
2 Stalks green onions

Note: Take turtle out of shell and skin legs. Leg meat, neck meat and
inside belly meat are edible. (Serves 3). Season turtle meat with salt
and pepper; set aside. Saute onions in 3 tablespoons oil until brown.
Add paste and tomatoes; cook 1/2 hour to 45 minutes on medium heat. Add
little water, as needed. Add 2 cups water and remaining ingredients. Fry
turtle until brown in small amount of oil. Put in sauce; drain grease
and add water to get dripping and pour in sauce. Cook on medium heat for
two hours or until tender. Add water occasionally. Note: Gravy needs to
be rather thick. Serve over hot rice and pig out.
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Banana Nut Sauce

2 tb Butter
1/2 c Packed brown sugar
1/2 c Pineapple juice or orange juice
4 Bananas
1/2 ts Cinnamon
1/4 c Chopped pecans or raisins

In skillet, melt butter over medium heat; stir in sugar and pineapple
juice. Bring to boil; cook, stirring, for 1 to 2 minutes or until clear
and slightly thickened.

Meanwhile, slice bananas; add to skillet along with cinnamon. Cook for 1
minute or until bananas are heated through. Stir in pecans. Serve warm.
Makes 2 1/2 cups Note: Great over waffles and pancakes and also tasty
over ice cream or frozen yogurt.
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Olive Garden Shrimp Scampi Sauce

Yield: 1 servings

1/2 c Bottled wishbone italian-- dressing
1/4 ts Dry mustard
Tabasco
1/3 c Ketchup

With wire whisk combine all ingredients until smooth.

Keep refrigerated, tightly covered, to use within a week. Freeze to thaw
and use within 4 months.
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Honey Vanilla Sauce

3 eggs
2 cups milk
1/2 cup honey
2 teaspoons vanilla
2 cups cream

Beat eggs and milk together in a large saucepan. Add honey. Cook over
low heat, stirring constantly until thickened (approx. 10 mm.). Mixture
should smoothly coat the spoon. Cool, then add cream and vanilla.
Refrigerate overnight. (Makes a quart)
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Light Alfredo Sauce

12 oz Milk, canned skim
1/4 c Flour
1 1/4 c Stock, chicken
1/2 c Cheese, Parmesan, grated
1/8 ts Pepper, black

Gradually blend milk into flour; stir in broth. Cook over medium heat,
stirring constantly, until hot. Blend in cheese and pepper.
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Quick Creamy Alfredo Sauce

1 c Evaporated milk, skim
1/4 c Butter Buds; liquid
1/4 c Flour
4 ts Chicken broth, fat-free
1/4 ts Garlic; minced
1/4 ts Pepper
1/4 ts Salt, lite; (optional)
1/4 c Cheese, Parmesan fat-free

In a small saucepan over low heat blend flour, Butter Buds, milk and
chicken broth. Add garlic, salt and pepper. Continue to cook over low
heat until the sauce thickens. Stir in Parmesan cheese and serve
immediately. Serve with cooked fettuccine (10-12 ounces, cooked).
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Blue Cheese Glacage

3 4 ounces Maytag Blue Cheese,
Crumbled
6 Eggs yolks
1 ts Worcestershire sauce
Juice of one lemon
Salt and cracked black
Pepper
1/2 c Heavy cream

In a food processor with a metal blade, puree the cheese, yolks,
Worcestershire sauce and juice of one lemon together, until smooth,
about 2 minutes. Season with salt and cracked pepper. With the machine
running, slowly add the cream and combine until velvety and creamy. **If
the glacage does not have a ribbon like texture, add a little more
cream.

Yield: about 2 1/2 cups
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Grape Sauce for Roast Poultry

1 3/4 cups seedless grapes
6 tablespoons butter
1 cup Port -- quality
1/4 teaspoon clove -- ground
1 teaspoon cornstarch
1/2 cup pecans or roasted pine nuts -- finely chopped

Combine grapes with a cup of water in a covered pan. Cook over medium
heat three to five minutes. Drain and set aside.

Melt butter in a small saucepan. Stir in port and cloves. Add grapes.
Cover and simmer five minutes. Dissolve cornstarch in 1/4 cup water.
Reduce heat to low, add cornstarch solution and stir until sauce
thickens. Add nuts. Pour sauce over slices of roast poultry.
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BROCCOLI PESTO

1 cup tightly packed fresh basil leaves 3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup tightly packed broccoli florets
1/2 cup blanched almonds
1/4 cup chicken stock
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Combine all the ingredients in a food processor and blend until you have a
smooth paste.

Yield: about 2 cups
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SMOKED TOMATO BUTTER SAUCE

2 tablespoons sherry vinegar
4 tablespoons red wine
6 black peppe corns
2 thyme leaves
1 bay leaf
1/4 cup heavy cream
1 1/2 cup smoked tomato sauce
1/2 pound unsalted butter, cut into cubes

In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves
and bay leaf. Bring the liquid up to a simmer and reduce by half, about
2 minutes. Add the cream and reduce by half again, about 2 minutes. Stir
in tomato sauce. Mount in the butter cubes and strain through a
chinoise. Season with salt and pepper. Spoon the sauce in the center of
the plate and spread the rim with the sauce. Place the sandwich in the
center of the sauce. Garish with basil.

Yield: about 2 cups
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Strawberry Syrup

(Makes a wonderful "gift from your kitchen")
Ingredients:
- 8 cp. strawberries, crushed
- 1/4 cp. lemon juice
- 3 cp. sugar
- 1 cp. corn syrup

Requires: 3 hot sterilized pint jars Place strawberries in a 4 to 6
quart pot and bring to a boil over medium heat, stirring occasionally.
Pour berries into a damp jelly bag set over a bowl covered with a double
thickness of cheesecloth. (To keep cheesecloth from slipping, fasten
with clip clothespins to rim of bowl.) Let juice drip for at least 2
hours. There will be 3 to 4 cups of juice. Return juice to pot and
combine with remaining ingredients. Stir constantly and bring to a
rolling boil over high heat. Boil 1 minute. Pour syrup into 3 hot
sterilized pint jars, leaving 1" headspace. Wipe rim of jar with damp
cloth. Attach lid. Process in water bath for 10 minutes. Recipe can be
halved and refrigerated without processing, when used with in a few
weeks.
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Lemon-Pecan Tartar Sauce

Yield: 4 3/4 cups
2 c mayonnaise
2 c pecans (chopped); toasted
1/4 c capers; drained,
1/4 c green onions; minced
1/4 c parsley (fresh); chopped
2 ts cornichons; drained, chopped
2 ts lemon zest
1 salt
1 cayenne pepper

Mix together well. Salt and pepper to taste(t-t). Refrigerate. Serve
with seafood as desired.
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Yogurt Tartar Sauce

Yield: 3 1/4 cups
1 1/2 c mayonnaise
1 1/2 c yogurt; plain
6 tb pickle relish
3 tb parsley (fresh); chopped
1 tb lemon juice
4 1/2 ts mustard
Mix together. Serve with favorite fish as desired.
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Horseradish Sauce

Yield: 4 cups
1 lb cream cheese
1 lb sour cream
6 tb horseradish (prepared)
1/4 ts salt
1/4 ts hot sauce
Combine and mix well.

Great with Cold Roast Beef sandwich.
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Spaghetti Sauce 1

1 pound bulk italian sausage
1 1/2 cups chopped onion
12 ounces tomato paste
84 ounces tomatoes -- canned
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
4 teaspoons dried parsley
2 teaspoons salt

Cook and stir the sausage with the onion until the meal is brown. Drain.
Add remaining ingredients. Bring to a boil. Reduce heat. Partly cover
and simmer for 2 hours, stirring occasionally. Makes 12 cups sauce.

I put 4 cups in a 1 gal freezer bag and froze.
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Freezer Tomato Sauce

6 pounds Ripe tomatoes; peeled -- seeded, chopped (10
1 1/2 cups Onion -- chopped
1/2 cup Celery -- chopped
3 large Garlic cloves -- minced
2 tablespoons Olive oil
2 teaspoons Sugar
1 teaspoon To 2 tsp. salt
1/2 teaspoon Ground black pepper
1 Cayenne chili pepper -- seeded & finely chop
1 tsp. ) OR
1/8 teaspoon Ground red pepper
2 tablespoons Fresh oregano -- snipped OR
2 teaspoons Dried crushed oregano
1 tablespoon To 2 tbsp. fresh thyme -- snipped OR
1 teaspoon To 2 tsp dried crushed thyme

In lg. kettle, cook onions, celery, and garlic in hot oil for about 5
mins. or until tender. Add tomatoes, sugar, salt, black pepper, and
chili pepper (red pepper). Bring to boil; reduce heat. Simmer,
uncovered, about 45 mins. or until desired consistency is reached,
stirring occasionally. Add oregano and thyme. Simmer, uncovered, for 15
mins. more. Cool slightly. In food processor bowl, process sauce, 1/4 at
a time, to desired texture. (Or, put sauce through food mill). Place
sauce in a bowl set in ice water to cool quickly. Fill freezer
containers; seal tightly, label, and freeze. Makes 3 to 4 pints.
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Roasted Tomato Garlic Sauce

1 cup chopped onion
1 tablespoon vegetable oil
25 garlic cloves -- peeled --about 3 heads
5 large red tomatoes --each cut into 8 wedges--about 3 pounds
1/2 cup water
1 tablespoon balsamic vinegar
1/2 teaspoon salt

1. Preheat oven to 450 oF. 2. Combine first 4 ingredients in a 13 x
9-inch baking dish. Bake at 450 oF for 20 minutes. 3. Combine tomato
mixture, water, vinegar, and salt in a large saucepan; bring to a boil.
Cook over high heat 10 minutes. Place mixture in a blender or food
processor; process until desired consistency.

Yield: 5 cups (serving size: 1/2 cup).

This easy versatile sauce is good served with pasta or over fish, or
used in any recipe calling for marinara sauce. Make it chunky or smooth,
what ever your preference. And don't panic about the 25 cloves of
garlic; roasting mellows their flavor.
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Cooked Tomato Sauce

4 ripe tomatoes
1/2 cup chicken stock or beef broth
Sea salt
Fresh ground white pepper

Cut tomatoes coarsely into a saucepan, add broth, and bring to boiling.
Lower heat to simmer, cover pan, and cook for 5-6 minutes. Mash tomatoes
with a tablespoon as they cook. Pour tomato sauce into a sieve over a
bowl and press through sieve with the back of a tablespoon. When you are
ready to use sauce, reheat in a saucepan and season to taste.

Yields: 2 cups
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Chili Sauce (#1)

1/2 peck tomatoes
2 cups chopped celery
2 cups chopped peppers
2 cups chopped onions
2 cups sugar
2 teaspoons cinnamon
1 teaspoons cloves
1 teaspoon mustard seed
2 cups vinegar
3 tablespoons salt

Scald tomatoes and remove skins. Cut and let drain. Add celery,
onions, and peppers. Cook 20 minutes. Add other ingredients and cook
slow until thick.
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Chili Sauce (#2)

24 ripe tomatoes, scald, remove skins
12 peppers, red and green
1 1/2 cups sugar
1 cup vinegar
1 tablespoon salt
1 tablespoon each cloves, allspice, cinnamon
A little red pepper

Boil 1 hour.
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Chocolate Sauce

2 teaspoons cornstarch
1/2 cup cocoa
2 teaspoons vanilla extract
Artificial sweetener equivalent to 8 teaspoons sugar.

1. Whisk the cornstarch and cocoa into 2 cups of cold water in a
saucepan. Bring to a boil, whisking constantly, and cook over medium-low
heat until thickened, about 2 minutes.

2. Remove from the heat and stir in the vanilla extract and sweetener.
Store in a screw-top jar in the refrigerator for up to six weeks.

This is a good sauce as a topping over ice cream, cake or poached pears,
or stir some into a glass of milk for a quick pick me up chocolate
drink.

Yield: 2 1/4 cups Exchanges: Free Serving size: 3 tablespoons

Mocha Sauce: Substitute 2 cups strong coffee for the water in the above recipe.
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Lemon Pudding Sauce

4 teaspoons cornstarch
1/4 cup freshly squeezed lemon juice
Grated zest of 1 lemon
1 egg
2 teaspoons margarine
Artificial sweetener equivalent to 8 teaspoons sugar

1. Combine cornstarch, 1 cup water, lemon juice, and zest in a small
heavy, nonreactive saucepan and whisk until the cornstarch is dissolved.
Beat in the egg.

2. Cook over medium heat, stirring constantly, until thickened and
clear. Stir in the margarine and sweetener.

Yield: 1 1/2 cups Exchange: Free Serving size: 2 tablespoons
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Good Houskeeping Marinara Sauce (+10 Variations)

1 tablespoon olive oil
1 small onion -- chopped
1 clove garlic -- minced
1 (28oz) can plum tomatoes in juice
2 tablespoons tomato paste
1/2 teaspoon salt
2 tablespoons chopped fresh basil or parsley -- optional

In 3-qt. saucepan, heat oil over med. heat. Add onion and garlic and
cook until tender. Stir in tomatoes with their liquid, tomato paste,
salt and basil; heat to boiling, stirring to break up tomatoes. Reduce
heat to low; partially cover pan and simmer 20 min., stirring
occasionally. Serve over cooked pasta or use in your favorite recipe.
Makes about 3-1/2 cups

1/2 cup about 50 cal
1 g pro
7 g carb
7 g fat
0 chol
340 mg sod

VARIATIONS- With the exception of Neapolitan-Style Pasta and Beans, all
recipes below are for 1 lb cooked pasta, enough to make 4 generous
main-dish servings
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1. Eggplant Sauce
Preheat broiler. Slice 1 small eggplant (about 1 lb)
into 1/2" slices, lengthwise. Lightly spray with olive oil nonstick
cooking spray and broil on each side until tender and browned. Cut into
1" pieces. Toss cooked pasta with sauce, add eggplant and toss lightly.
Top with chopped fresh parsley and pass Parmesan at the table.

2. Tuna Sauce
During the last 10 min. of simmering, add 1 (6oz) can tuna
packed in mater, drained, to the sauce along with 2 tbl. capers,
drained, and 2 anchovies, chopped.

3. Tomato-Ricotta Sauce
Toss the cooked pasta with the sauce; add 1 cup part-skimmed milk
ricotta and toss again. Top with 1/2 cup coarsely choped fresh basil .

4. Arrabbiata Sauce
Increase to 3-4 cloves garlic and omit the onion; add large pinch
crushed red pepper and cook according to basic recipe. Toss with pasta
and top with chopped fresh parsley.

5.Tomato-Mushroom Sauce
Increase to 2 tbl. olive oil and 2 cloves garlic. Slice 1/2 lb. (or
more) fresh white, portobello, or other mushrooms and saute them with
the other ingred.; add 1/2 tsp. chopped fresh rosemary. Proceed with
recipe.

6. Neapolitan-Style Pasta and Beans
Increase to 1 tbl. plus 1 tsp. olive oil and 3 cloves garlic; add 1/2
tsp crushed red pepper, 1/2 tsp dried oregano, and 1 celery stalk,
chopped, to the oil. Proceed with recipe, adding 1 (15-19 oz) can
drained cannelini or Great Northern beans, along with the tomatoes.

7. Streamlined Vodka Sauce
Increase to 2 cloves garlic and omit onion; add 1/2 tsp. crushed red
pepper. Proceed with recipe. When the sauce has simmered for 15 min.,
add 2 tbl. vodka, 1/2 cup low fat sour cream, and 1/2 cup chopped fresh
parsley leaves. Simmer for 5 min., then toss with pasta.

8. Puttanesca Sauce
Increase to 2 cloves garlic. To the simmering sauce, add 1/2 cup pitted
and roughly chopped ripe olives, 3 anchovies, each cut in 1" pieces, 4
heaping tbl. capers, drained, and 1/2 tsp. crushed red pepper.

9. Amatriciana Sauce
Reduce to 2 tsp. olive oil. Carefully trim and dice 1/4 lb pancetta or
lean slab bacon and saute in 1 tsp olive oil in small skillet until
crisp and lightly browned. Remove with slotted spoon and drain on paper
towels. Add the pancetta and 1/2 tsp crushed red pepper with the garlic
and onion. Pass Parmesan at the table.

10. Roasted Pepper Sauce
Roast and Peel 4 large red and/or green peppers. Cut into strips about
1/2" wide, pat them dry with paper towels, and add to sauce. Top with
1/4 cup chopped fresh parsley.
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Spetzque

2 pounds of ground beef or chuck or ground round
1 can 4 1/2 ounces chopped ripe olives,drained
1 can 4 ounces of mushroom stems and pieces,drained
1 small onion,chopped
1 jar 16 ounces spaghetti sauce
dash pepper
dash dried oregano leaves,crushed
9 lasagna noodles,cooked rinsed and drained
1 1/4 cups frozen corn
1 1/4 cups peas
2 cups mozzarella cheese,shredded
dash of italian seasoning

cook beef in large skillet over medium high heat until meat is
brown,stirring to seprate meat drain fat.Add olives,mushrooms and
onion,cook stirring occasionally,until vegtables are tender,add
spaghetti sauce.pepper,oregano and italian seasoning,heat through
stirring occasionally set aside. Place 1/3 of the noodles in bottom of
greased 13 x 9 inch pan spread 1/2 of the beef mixture over noodles.Then
1/2 of t he corn and peas.Repeat layers ending with noodles.bake in
preheated 350 degree oven 25 minutes,sprinkle with cheese bake 5 minmore
or until bubbly let stand 10 minutes.
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The Don's Manicotti Sauce (Lite Version)

3/4 Pound Ground Turkey
1/4 Pound Italian Sweet Sausage
1/2 Pound Italian Turkey Sausage (Sweet)
4 Cloves Garlic (Or More To Taste) -- Crushed
1 Large Onion -- Chopped
2 16 Oz Cans Tomato Puree
1 6 Oz Can Tomato Paste
2 Teaspoons Oregano -- To Taste
3 Teaspoons Basil -- To Taste
1 Teaspoon Sugar
Salt And Pepper -- To Taste

In a covered Dutch oven, over med. heat, in 1/4 cup water, cook the
sausage links for about 5 min. Then uncover and brown. Drain fat and
blot with paper towels if you want to get as much excess fat off as
possible. Do the same with the ground turkey, although the fat should be
considerably less. Set aside.

In large (5 qt) Dutch oven or stockpot (nonstick, if possible), heat a
few tsp of olive oil and saute onion and garlic a few min. until soft.
Add all remaining ingredients, except meat, together in the Dutch oven
(or stockpot). Add 1 cup water. Simmer covered about 1 hour. Cut sausage
into bite size pieces and add to pot along with turkey. Gently simmer at
least another 1 hour, stirring occasionally. Do not let thicken too
much. Slight additions of water at this stage will not hurt.

NOTES : The quantities of meat & sausages are very adjustable! The
original recipe called for 1lb. Italian sweet sausage and 1 lb. ground
beef (which is VERY HEAVY I think). For a spicier version, hot italian
sausage may be used.

The seasonings are also very adjustable to taste, of course! The original
recipe only called for 1 clove of garlic (for garlic lovers-ridiculous!)
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Barbeque Sauce

1/2 cup light molasses
1/2 cup ketchup
1/2 cup chopped onions
1/3 cup orange juice
1 tablespoon shredded orange peel
1 tablespoon vinegar
1 tablespoon oil
1 tablespoon prepared steak sauce
1 tablespoon butter or margarine
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 cloves of garlic,minced

Combine all ingredients in saucepan.Bring to a boil over low heat.Simmer
for 5 to 10 minutes makes 2 cups
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WHITE SAUCE

1/2 c. butter
1/2 c. flour
1 tsp. Veg-All seasoning
1 1/4 tsp. chicken bouillon
Salt and pepper to taste
2 c. milk

Bring butter, flour and seasonings to boil, gradually add milk, stirring
constantly until it boils again. Grease bottom of 9x13 inch pan with =
white sauce. Save 1/2 cup for top layer. Add remaining white sauce to
drained vegetables. Layer white sauce, half of noodles/ricotta cheese,
half of vegetables in sauce, half of Mozzarella cheese. Repeat noodles
through Mozzarella cheese, then third layer of noodles, 1/2 cup reserved
white sauce, Parmesan cheese on top. Bake at 350 degrees until very hot
in = center, 35 to 45 minutes. Cover last 15 minutes. This may be made
in advance and frozen or refrigerated. Allow more heating time when
cold.
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Chocolate Coffee Sauce

Melt a quarter-pound of sweet chocolate broken into pieces in one fluid
ounce of strong coffee and stir well. Let it cool and add two ounces of
butter, a little at a time, beating until it is thoroughly blended.
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Very Berry Cherry Sauce

1 pint strawberries, cleaned, hulled and halved
1/2 pint raspberries
2 cups pitted sweet cherries
3/4 cup sugar, or to desired sweetness
3 tbsp kirsch or another liqueur, optional

Shortcake
2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cut in pieces
1 cup ricotta cheese (4 ounces)
2/3 cup milk
1 tbsp sugar
sweetened whipped cream

Combine fruits in a bowl, toss with sugar and liqueur. Set aside. Stir
occassionally. Preheat oven to 450. Sift together flour, baking powder,
and salt. Place in food processor work bowl; pulse several times. Add
pieces of butter and pulse 3 to 4 times. Add ricotta cheese, pulse 5 to
6 times to crumble together. With processor running, slowly add milk;
process about 5 seconds, or until ingredients are well combined. Turn
out dough onto center of greased baking sheet. Roll (or pat) into 8-inch
flat circle, 2 1/2 inch thick. With your hands, shape dough into ring by
opening 3 inch hole in center of circle. Sprinkle surface with 1 tbsp
sugar. Bake 20 to 25 minutes. Cool on baking sheet 20 minutes. Remove to
wire rack. Just before serving, slice shortcake in half horizontally
with serrated knife. Remove top. Place bottom on large serving platter.
Top with half the fruit. Place top of shortcake over fruit. Top with
remaining fruit. Garnish with whipped cream.
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Old-Fashioned Italian Meatballs and Sauce for a Crowd

---Meatballs---
6 1/2 pounds lean ground beef
1 1/2 cups plain bread crumbs -- (to 2 cups)
1 cup freshly grated Romano cheese
1/2 cup chopped fresh flat-leaf parsley
3 cloves fresh garlic -- minced (up to 5)
5 eggs -- beaten
1/2 cup chicken broth or water
freshly ground black pepper -- to taste
---Sauce---
3 pounds country style pork ribs -- well trimmed
3 tablespoons olive oil
2 jumbo sweet onions, peeled and -- coarsely chopped
3 cloves garlic, minced and crushed -- (up to 4)
2 28 oz cans tomato sauce
1 28 oz can whole or crushed plum tomatoes
2 14 oz cans reduced sodium chicken broth
1 18 oz can tomato paste
water
3 teaspoons dried basil -- (up to 4)
2 whole bay leaves
3 sprigs flat-leaf parsley -- (up to 4)
1 large carrot, peeled -- optional
salt -- to taste
freshly ground black pepper -- to taste

For the meatballs:
Work the meat lightly, only enough to combine ingredients thoroughly.
Too much mixing will make the meatballs tough.

Heat oven to 450° F. Remove meat from the refrigerator 15 to 20 minutes
before you mix the meatballs. This makes combinining ingredients easier.
Lightly oil 2 nonstick roasting pans, or spray with nonstick vegetable
coating.

Crumble ground meat into an extra-large (preferably shallow) bowl. In a
separate bowl, thoroughly combine bread crumbs, cheese, parsley and
garlic.

Scatter dry ingreadients over the meat, sprinkling in (or grinding)
black pepper to taste (between 1/2 and 1 teaspoon should do). Toss to
coat the meat with crumb mixture. Then, working quickly but lightly, use
hands to combine ingredients thoroughly.

Whisk together the beaten egg and the chicken stock, then drizzle
mixture over meat; toss to combine thoroughly.

Form meatballs, making them somewhat larger than a golf ball. (You may
prefer them larger or smaller.) Arrange them in prepared roasting pans,
allowing room between them. Place filled pans, uncovered, in preheated
oven. Roast for 6 to 8 minutes, until bottoms of meatballs brown
thoroughly, then use tongs and/or metal spatula to gently loosen and
turn the meatballs. Return pans to oven, and continue browning --
another 5 to 8 minutes.

Reduce heat to 350° F and continue roasting until meatballs are
thoroughly cooked through. Depending upon size and ingredients, total
cooking time is 20 to 35 minutes.

Drain excess fat from pans. At this point you may ladle prepared sauce
over the meatballs, turn to coat with sauce, then cover pans tightly
with foil and return them to a 300° oven to simmer and absorb flavors
for up to 45 minutes. Arrange meatballs over pasta with sauce. Top with
chopped parsley and freshly grated cheese. Makes 50 - 60 meatballs.

For the sauce:
Over medium-high heat, warm enough oil to liberally coat the bottom of a
large Dutch oven. When oil is sizzling, add some (or all) of the pork
(don't crowd the pan) and sear to brown meat on all sides. After meat is
browned, remove it to a platter and cover loosely with foil.

Brown the chopped onions in remaining oil (add more if needed). When
onions are translucent, stir in the garlic. Continue cooking just until
garlic is tender; don't brown it.

Stir in the tomato sauce and the plum tomatoes, along with the chicken
broth. Spooon in the tomato paste a little at a time, stirring
continuously until mixture is smooth. Fill the tomato paste can with
water, swirl to "rinse" can, and pour liquid into Dutch oven.

Return the browned pork to the pot. Stir in the basil, bay leaves,
parsley, carrot and an optional pinch or two of cinnamon.

When the sauce just begins to bubble, reduce heat to simmer. Cover,
leaving lid ajar, and cook for 1 hour -- but remember to stir the pot
from the bottom occasionally. As the cooking progresses and the liquid
reduces, you'll want to pay closer attention; stir up from bottom and
moderate the heat to prevent scorching.

Uncover pot and taste the sauce; add additional basil and a touch of
cinnamon if desired. At this point you may add meatballs, or draw off
enough sauce to generously coat them in their baking pan. Continue
cooking sauce another 30 to 45 minutes, uncovered. Cook only until sauce
achieves a rich, velvety texture.

Add salt and pepper to taste.

Serve over hot pasta, tossing to coat. The pork ribs are messy, so
reserve them for family-style eating. Serve meatballs alongside
spaghetti. Makes enough sauce for meatballs and three pounds of pasta.

NOTES: The meatball recipe, which can serve 25 or so people with two
large meatballs each, can be cut in half. If so, use 2 eggs to 3 pounds
of ground beef, along with 2 to 3 cloves of garlic and half the
remaining ingredients listed above.

The sauce recipe makes enough for the 50 to 60 meatballs in the recipe
above. You'll need a heavy, very large Dutch oven or sauce pot made from
a nonreactive metal (stainless steel or enamel-clad cast iron). If
necessary, divide the ingredients and make two batches. Keep a watchful
eye and stir often; the sauce will reduce and may tend to scorch later
in cooking.

Variations are possible. For instance, add roasted bell peppers to the
sauce. Or slice mushrooms and saute them in a mixture of olive oil and
butter. When they are just limp-tender, stir them into the sauce during
the final 5 to 10 minutes of simmering.

Or, you can ladle the sauce over browned chicken parts for an impromptu
"cacciatore" that can be served with al dente pasta.
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