For God so loved the world that he gave his only Son, so that everyone who believes in him may not perish but may have eternal life.
John 3:16
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Sauces, Gravies, Dressings, Salads etc
Alfredo Sauce
1/4 cup butter
3 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup heavy cream
Pinch of salt and pepper
Melt butter in a medium saucepan over medium heat. Add garlic and sauté for 2 or 3 minutes. Stir in the cheese, cream, salt and pepper and heat through, stirring constantly. Remove from heat.
Barbecue Sauce
1 tablespoon butter
2 cloves garlic, crushed
1/2 cup catsup
1/3 cup chili sauce
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon celery seed
1/4 teaspoon salt
Dash of hot sauce, or to taste
1 tablespoon lemon juice
Bring all ingredients to boil in a medium saucepan. Lower heat and simmer for about 5 minutes, stirring occasionally. Makes about 1 1/2 cups.
Peanut Sauce
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon sesame oil or peanut oil
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
1/4 teaspoon cayenne pepper, or to taste
Combine all ingredients in a small mixing bowl. Stir until well-blended. (If you prefer, bring ingredients to a low boil in a saucepan to mellow the ginger a bit.)
Pesto Sauce
1 cup fresh basil leaves, packed
4 cloves garlic
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
Combine all ingredients except olive oil in the bowl of a food processor and finely chop. Slowly add olive oil while running the processor on low speed.
Pizza Sauce
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh garlic
1/4 cup finely chopped onion
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
In a medium saucepan, sauté garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, and then tomato paste. Simmer on low heat for about 10 minutes. Makes about 1 1/2 cups.
Tofu Yogurt Sauce
10 1/2 oz. Soft tofu
1/4 c. Vegetable oil
1 Tbs. Lemon juice
1 Tbs. Syrup
1 Tsp. Dijon mustard
1/4 Tsp. Salt
Blend all ingredients in blender until smooth and creamy.
Apple and Raisin Sauce For Ham
1 c. Apple Sauce
1/2 c. Apple Butter
1/2 c. Raisins
1/2 c. Maple Syrup
Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2 1/4 cups of sauce.
Red Cherry-Almond Barbecue Sauce
21 oz. Tart Cherry Pie Filling
1 Tbs. Sugar
2 Tsp. Lemon Juice
1/2 Tsp. Salt
1/4 Tsp. Almond Extract
Try this sauce on Chicken, Duck, Ribs, Or Pork Chops the next time you barbecue Place all of the ingredients in a blender or food processor and blend the mixture until it is smooth. From The National Red Cherry Institute
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 fish. Makes 2 cups.
Apple-Cabbage Slaw
3 cups unpared red or green apples, cored and coarsely chopped
4 1/2 cups shredded green cabbage
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons Horseradish
1 tablespoon granulated sugar
Salt and pepper to taste
1. In large bowl, lightly toss all ingredients until well blended. Refrigerate at least one hour before serving.
California Walnut Pear Bistro Salad
8 cups assorted torn salad greens
2 fresh Bartlett pears, cored and sliced
1/2 cup California Walnut pieces
1/4 cup dried cranberries (optional)
1/2 cup crumbled blue cheese
1/3 cup balsamic or raspberry vinaigrette
Line large salad platter with greens; top with pear, walnuts and dried cranberries. Sprinkle with cheese. Drizzle dressing over salad. Serve with crusty bread, if desired.
Caramel Apple Salad
1 (8-ounce) container frozen whipped topping, thawed
1 (4-ounce) package instant butterscotch pudding mix
1 (8-ounce) can crushed pineapple with juice
3 cups diced apples
1 cup dry roasted peanuts
1 cup miniature marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple
with juice.
Add apples, roasted nuts and marshmallows.
Keep in refrigerator until ready to serve.
Citrus Spinach Salad
2 pounds fresh spinach leaves
1 (8-ounce) can mandarin oranges, drained
1 (8-ounce) can sliced water chestnuts, drained
4 tablespoons olive oil
3 tablespoons granulated sugar
3 tablespoons kechup
3 tablespoons cider vinegar
2 tablespoons orange juice
2 teaspoons Worcestershire sauce
Salt and pepper, to taste
Clean spinach leaves and tear into bite-sized pieces.
In a large bowl, toss together spinach, oranges, water chestnuts and onion rings. Cover and chill, if made ahead.
In a medium bowl whisk together oil, sugar, ketchup, vinegar, orange juice, Worcestershire sauce, salt and pepper.
Just before serving toss salad with dressing.
Orange Poppy Seed Fruit Salad
Dressing Ingredients:
1 tablespoon orange juice
1/3 cup sour cream
1 1/2 teaspoons granulated sugar
1/2 teaspoon poppy seed
1/4 teaspoon grated orange peel
Fruit Ingredients:
2 cups fresh pineapple chunks
1/2 cup quartered fresh strawberries
1/2 cup kiwifruit pieces
1/2 cup fresh raspberries
1/2 cup cubed cantaloupe melon
Combine all dressing ingredients in medium bowl. Cover; refrigerate until serving time.
To serve, gently combine all fruit ingredients in medium bowl. Pour dressing over fruit; toss lightly
Chunky Cucumber Dill Dressing
3/4 cup plus 2 tablespoons nonfat plain yogurt
3 tablespoons fresh dill, chopped
2 teaspoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup cucumber, peeled and seeded
1. Peel and seed cucumber and chop into tiny chunks.
2. In a blender or food processor blend half of the cucumber with all other ingredients. Stir in remaining half cup of cucumber. Chill or serve over green salad or chicken salad.
Honey Dijon Mustard Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
Store any unused portion in the refrigerator.
Honey Lemon Buttermilk Dressing
1/4 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 heaping tablespoon honey
1/2 cup buttermilk
1/2 cup mayonnaise
Salt and freshly ground pepper to taste
1. In a bowl whisk together zest, lemon juice, and honey until combined well; whisk in buttermilk, mayonnaise, salt and pepper.
Makes about 1 cup dressing.
Lemon Garlic Dressing
1/2 cup olive oil
1 tablespoon white wine vinegar
3 tablespoons lemon juice
1 to 2 cloves garlic, minced
Pinch of salt and pepper
Place the dressing ingredients in a container that has a tight-fitting lid and shake until well mixed.
Makes approximately 3/4 cup.
Tofu Salad Dressing
1/4 pound firm tofu
1/4 cup water or vegetable broth
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoon dill weed
2 medium cloves garlic
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Place the tofu, water or broth, vinegar, dill weed, garlic, mustard in a blender. Blend until pureed. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with the salt and pepper.
Makes about 1 cup dressing.
Easy Seafood Cocktail Sauce
1 cup ketchup
3 tablespoons grated onion
3 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days.
Makes 1 1/2 Cups.
Lemon Dill Sauce for Fish
4 teaspoons plain yogurt
2 teaspoon cornstarch
1/2 teaspoon dillweed
1/4 teaspoon pepper
4 tablespoons lemon juice
In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until smooth.
. To cook with fish: Brush lemon juice over the fish and broil until almost cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling until fish flakes easily.
Makes 1/2 cup.
Mushroom Sauce
1 cup sliced mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 large egg yolks, beaten
2 teaspoons lemon juice
In a large skillet, brown sliced mushrooms in butter. Add flour and blend well. Stir in milk, salt, nutmeg, and pepper; cook until thick. Slowly add beaten egg yolks and lemon juice. Cook for 2 minutes then serve immediately over cooked vegetables or noodles.
Makes about 2 1/2 cups.
Teriyaki Sauce
2 tablespoons cornstarch
1/3 cup soy sauce
1/4 cup brown sugar
1 garlic clove, minced
2 teaspoons minced fresh ginger
1/4 cup dry white wine (optional)
2 cups beef broth (or 2 1/4 if not using wine)
In a small saucepan, stir together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine, if desired, and broth.
Cook over medium heat, stirring, until thickened.
Makes about 2 1/2 cups.
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Pea & Mint Pasta Salad
12 ounces shell pasta
1-1/4 cups frozen green peas
3/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp. Dijon mustard
1 small red onion, halved and thinly sliced
2 medium celery stalks, thinly sliced
1/4 cup chopped flat-leaf parsley
1/2 cup chopped mint
Cook pasta according to package directions, adding peas during last 1 minute of cooking. Drain and rinse with cold water until completely cool.
Combine mayonnaise, sour cream, mustard, onion and celery with wire whisk in large bowl. Season, if desired, with salt and pepper. Stir in pasta and herbs. Serve at room temperature or cover and chill, if desired. 6 servings.
Asian Slaw
1/2 cup mayonnaise
2 Tbsp. lime juice
2 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground ginger
1 bag (16 oz.) coleslaw mix
2 Tbsp. chopped fresh cilantro (optional)
Blend all ingredients except coleslaw mix mix and cilantro in large bowl. Stir in coleslaw mix mix and cilantro. Chill, if desired.
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