Condiments, Sauces, Relishes, Etc.

Arrabbiata Pasta Sauce

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 can (14.5 oz.) MUIR GLEN Organic Whole Peeled Tomatoes, undrained

1/4 - 1/2 teaspoon red pepper flakes

Salt and pepper

Heat oil in small saucepan over low heat; add garlic, cook until golden. Stir in

undrained Organic Whole Peeled Tomatoes and red pepper; season to taste

with salt and pepper, and cook, stirring and crushing tomatoes with spoon,

until thickened, about 25 minutes. Toss with hot, cooked pasta; sprinkle

with grated cheese.

Makes 2 servings.

Basic White Sauce

Thin White Sauce

1 Tbs. butter

1 Tbsp flour

1 c. milk

Medium White Sauce

2 Tbs. butter

2 Tbs. Flour

1 c. milk

Thick White Sauce

3 Tbs. butter

3 Tbs. flour

1 c. milk

Melt Butter, blend in flour, and gradually add the milk,

seasoning to taste. White sauce should be cooked slow,

long enough to cook the flour and to thicken to he proper

consistancy, Stir white sauce constantly, after the flour

is added. Any chopped onions, peppers, etc. to be added

to the white sauce should be sauted in the hot butter

before the flour is added.

Beef Fajita Marinade

Ingredients:
12 oz. Beer
1 C Canola oil
1 Small white onion, sliced
1/4 C Fresh lime juice
4 Large garlic cloves, crushed
2 T Worcestershire sauce
1 T Chili powder
1 t Ground cumin
3 Dried chiles de arbol, seeds & stems removed, crushed
1 t Freshly ground black pepper
Directions:
Combine all ingredients and mix well. Pour marinade over meat in shallow glass,
plastic or other non-reactive container (a 1-gallon plastic zip-top bag works
well). Refrigerate overnight or up to 24 hours.
Makes enough to marinate 3 pounds flank steak (6 generous
servings).

Blue Cheese Butter

Use this butter combination on top of your favorite grill steak.

1/2 cup crumbled blue cheese

1/4 cup butter, softened

1/4 cup chopped walnuts, toasted**optional.

2 tablespoons minced fresh parsley

3/4 teaspoons minced fresh rosemary, divided

In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary; set aside.

Shape into a 5-in. log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each grilled steak.

Cover and refrigerate remaining butter for 1 week or freeze for up to 3 months. Yield: 2 servings.

Let slices come to room temperature before cooking steaks, as it will melt better on the steaks

Charmie's Salsa

4-5 plum tomatoes (chopped)

juice of 1/2 a lime or 1 tsp. lime juice

2 cloves of garlic (crushed)

1/2 a green pepper (chopped finely)

1/2 of a yellow onion (chopped finely)

6-8 leaves of cilantro (chopped)

2 fresh jalapeno peppers (chopped finely)

1/2 tsp. of seasoned salt

Chopping tomatoes and onion in a chopper or by hand. Then add the

green pepper while you continue chopping. Then add the cilantro

peppers and garlic. Add the lime juice and seasoned salt for extra flavor

at the end, and continue chopping until it is the consistency you want.

Using a chopper of food processor reduces perparation time.

Serve with chips.

Cranberry Relish

2 c. Sugar

1 c. Water

1 Pkg. Cranberries

1 Old Hose (stockings, panty hose)

3 Cinnamon Sticks Full Size

1-2 Lemons-cut in 1/4's

2 TSP Whole Cloves

Mix water & sugar & cranberries in saucepan

Put spices in old hose and tie in a know & boil till cranberries start to pop. Then cook till

majority have popped. Then cool.

This recipe comes from a friend of my mothers and is very good.

Giblet Gravy

1 giblets from a turkey

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cube chicken bouillon

1 stalk celery, halved

1/4 yellow onion

1 quart water

2 (14.5 ounce) cans chicken broth

4 hard-cooked eggs

2 tablespoons cornstarch

1/2 cup milk

Place eggs in saucepan and cover with water. Bring to boil. Cover,

remove from heat, and let eggs sit in hot water for 10 to 12 minutes.

Remove from hot water and cool.

In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon,

celery and onion in 1 quart of water for 40 to 50 minutes.

Discard celery, onion and gizzard. Chop liver and neck meat and return

to pan. Add chicken broth or if you have a turkey, use drippings

(about 1 1/2 cups and 1 can of chicken broth).

Chop eggs and add to broth. Mix cornstarch and milk together and

slowly add to broth. Stir well until thickened. Reduce heat to low.

Makes 1 quart

Oriental Marinade

1/2 c. soy sauce

2 tbs. vinegar

1 tbs. vegetable oil

1/4 c. water

1 tsp. sugar

1/4 tsp. ground ginger

Garlic Powder to taste

Combine ingredients and use with beef, chicken or fish.

Marinate 2-3 hours.

Poppy Seed Dressing

2 c. sugar

¾ tsp salt

¾ tsp onion powder

¾ tsp ground mustard

¾ c. vinegar

1 c. vegetable oil

¾ tsp poppy seeds

In a mixing bowl, combine the first four ingredients.

Add the vinegar and beat for 4 min. Add the oil; beat for

10 minutes. Add poppy seeds; beat for 5 min. Yield 2¾ cups.

Poppy Seed Dressing II

1 c. sugar

1 tsp. dry mustard

1 tsp. salt

1 c. salad oil

1/3 c. vinegar

1/3 c. grated onion

1.1/3 tsp. poppy seed

Mix thoroughly, pour over your fruit or chopped cabbage salad.

Spaghetti Sauce

2 cans Italian tomatoes

1 can 8 oz. tomato sauce

1 can tomato paste Italian

1 med. white onion chopped

Blend Italian tomatoes and onion in blender then add sauce and paste.

Got this recipe at a Tupperware Seminar.

Taco Seasoning Mix

2 ts Instant Minced Onion

1 ts Chili Powder

1/2 ts Crushed Dried Red Pepper

1/4 ts Dried Oregano

1 tsp Salt

1/2 ts Cornstarch

1/2 ts Instant Minced Garlic

1/2 ts Ground Cumin

Combine all ingredients in a small bowl and blend well.   Spoon mixture onto a 6-inch

square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix.

Store in a cool, dry place and use within 6 months.Makes 1 package (about 2 T) of mix.

Using the above recipe as a guide you

can increase the amounts to make any number of packages.

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high

heat; drain the excess grease. Add 1/2 cup water and the seasoning mix.

Reduce heat and simmer 10 minutes, stirring occasionally.