Sauce

Barbecue Sauce
From Ray Pargett’s friend

2 tsp. salt
¼ tsp. pepper
1½ cups tomato juice or sauce
¼ tsp. cayenne pepper
¼ tsp. dry mustard
4½ tsp. Worcestershire sauce
1 bay leaf
½ cup vinegar
1 tsp. sugar
3 tbsp. margarine
5 minced cloves garlic

Simmer all 10 minutes.

Barbecue Sauce
From Lil Sax

2 bottles Ketchup, 14 oz. each
1 bottle Chili Sauce, 12 oz.
1/3 cup prepared mustard
1½ cups brown sugar
2 tbsp. black pepper
1½ cups wine vinegar
1 cup fresh lemon juice
½ cup bottled thick steak sauce
Dash Tabasco or to taste
¼ cup Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. salad oil
1 can beer (12 oz.)
Minced garlic, if desired

Combine all ingredients except garlic and mix well. Pour into jars to store. This sauce may be stored several weeks in the refrigerator. It can also be frozen.

ONE HALF THE AMOUNT	SMALLER AMOUNT
1 bottle ketchup	½ bottle ketchup
½ bottle chili sauce	¼ bottle chili sauce
3 tbsp. prepared mustard	1½ tbsp. prepared mustard
¾ cup brown sugar	1/3 cup brown sugar
¾ cup wine vinegar	1/3 cup wine vinegar
½ tbsp. pepper	1 tbsp. black pepper
½ cup fresh lemon juice	¼ cup lemon juice
Dash Tabasco	Dash Tabasco
1/8 cup Worcestershire sauce	1 tbsp. Worcestershire sauce
½ tbsp. soy sauce	1 tsp. soy sauce
1 tbsp. salad oil	½ tbsp. oil
½ can beer and garlic	¼ can beer and Garlic

Brown Sugar Sauce
(very good)

1 cup brown sugar
1 tbsp. butter
1 tbsp. flour
1 cup boiling water
1 egg
Vanilla

Melt butter, add flour and sugar. Mix till smooth. Then add boiling water. Cook to the consistency of molasses. Pour over egg that has been well beaten. Do not cook after adding the egg. Add flavoring. Serve hot or cold.

Butter Sauce for Steamed Puddings

½ cup butter
1 cup sugar
1 heaping tbsp. flour
2 c. boiling water
Vanilla

Put water on to boil, add butter. Combine sugar and flour, add to water. Remove from fire, add vanilla.

Lemon Sauce for Bread Pudding: Same as Butter Sauce, but omit vanilla. Add 3 tbsp. lemon juice and only ¼ cup butter.

Caramel Sauce for Sundaes

Use ½ lb. of Kraft Caramels (28 caramels) and 1/2 cup of water or milk. Place caramels and water or milk in top of your double boiler. Heat until caramels are melted. Stir until smooth. Serve hot or cold as topping for ice cream.

Cocktail Sauce

½ cup catsup or chili sauce
3 tbsp. lemon juice
Few drops Tabasco
¼ tsp. salt
½ cup finely chopped celery
2 tsp. Worcestershire sauce
Horseradish to taste

Mix all together and keep in refrigerator.

Cocktail Sauce #2

1 cup catsup
1 cup chili sauce
1 tsp. Worcestershire sauce
3 drops Tabasco sauce
1 tbsp. lemon juice
Salt and pepper

Cranberry Sauce

Pick over and wash 1 quart cranberries. Add 1 cup boiling water. Cover and boil about 10 minutes or until all berries are burst. Press through sieve. To the juice and pulp add 2 cups sugar and bring to boiling point, stirring so that sugar is dissolved. Let boil 3 or 4 min. Pour immediately into wet molds or glasses.

Note from Debbie: The hard part is pressing it through the sieve, but it’s worth it. This is more like Cranberry Jelly than Sauce. You can slice it.

Eggnog Sauce

2 egg yolks
½ cup sugar
1 tbs p. flour
Dash of salt
2 tbsp. heavy cream
¼ c. (½ stick) butter or margarine, softened
2 tbsp. brandy
½ cup heavy cream

Beat egg yolks and sugar until thick and lemon-colored in top of double boiler; stir in flour, salt and the 2 tbsp. cream. Cook over simmering water, adding butter or margarine, 1 tablespoon at a time, stirring constantly, 10 minutes, or until butter melts and sauce thickens. Remove from heat; add brandy; cover; chill. To serve: Beat remaining cream until stiff in a small bowl; fold into chilled egg mixture.

Fresh Strawberry Sauce

1 pint fresh ripe strawberries, washed and hulled
½ cup light corn syrup
1 tbsp. sugar
1 tsp. lemon juice
Ice Cream

Press strawberries through strainer or food mill into mixing bowl. Stir in corn syrup, sugar and lemon juice until blended. Chill. Serve over ice cream. Makes about 2 cups

To prepare in blender: Place corn syrup, sugar, lemon juice and strawberries in blender and blend until smooth.

Gaucho Barbecue Sauce

1 cup catsup
1 tbsp. Worcestershire sauce
2 or 3 dashes Tabasco sauce
1 cup water
¼ cup vinegar
1 tbsp. sugar
1 tsp. salt
1 tsp. celery seed

Combine all ingredients. Simmer 30 min. Makes enough sauce for basting 4 pounds loin back ribs or spareribs. Don't omit the celery seed--it’s a key ingredient.

(Mother’s Note: Garlic)

Herb Sauce

1/3 c. salad oil
¼ c. lemon juice
¼ tsp. paprika
Salt and pepper
1/8 tsp. rosemary or marjoram or thyme

Use as marinade for chicken or other meats.

Note from Debbie: We ended up always using this to baste rotisseried chicken. It is the best!

Italian Spaghetti Sauce

¼ cup olive or salad oil
1 cup chopped onion
1 clove garlic, crushed
1 can (2 lb. 3 oz.) Italian tomatoes, undrained
2 cans (6 oz. size) tomato paste
2 tbsp. chopped parsley
¼ tsp. dried oregano leaves
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried basil leaves
2 tbsp. sugar

In hot oil in 6-quart Dutch oven or kettle, sauté onion and garlic, stirring, 5 minutes. Add remaining ingredients and ½ cup water; mix well. Bring to boiling, stirring. Reduce heat; simmer, covered, 1½ hours; stir occasionally.

Parmesan Cream Sauce
From Jane Duerfeldt

For broccoli, cauliflower, onions, spinach.

3 tbsp. butter

3 tbsp. flour

1 cup cream

¼ tsp. salt

2 tsp. Mei Yen Seasoning Powder

1/3 cup dry white wine

1/3 cup Parmesan cheese

White pepper

Creams 2 or 3 cups vegetables or 2 frozen packages.

Raisin Sauce
From Evelyn Frey (Great with ham)

½ cup brown sugar
1 tsp. dry mustard
2 tbsp. cornstarch
½ tsp. cinnamon
¼ tsp. nutmeg
2 tbsp. butter or margarine
1½ cups apple juice
½ cup raisins

Mix first six ingredients together, slowly add apple juice. Cook over low heat. Add raisins. Makes 2 cups.

Sauce for Plum Pudding

HARD SAUCE: Beat to a cream 1 oz. of butter. Add ½ cup powdered sugar and beat until light. Add white of an egg and beat until frothy. Stir in ½ tsp. vanilla and place on ice to harden.

HOT SAUCE: Beat to a cream 1 oz. butter. Add ½ cup powdered sugar and beat, add white of one egg beating until very light. Add vanilla, suit to taste. Set in boiling water over fire, stir until frothy and serve.

Sparerib Barbecue Sauce or Marinade
(From Roy Nakamura)

½ c. white vinegar
1½ c. sugar
2 c. shoyu (soy sauce)
2 tsp. Aginomoto (msg)
½ cup liquor (Sake, or 1 tbsp. wine)
½ cup oyster sauce
8 slices ginger root
8 slices garlic
About 2 round onions, sliced

Makes enough for 8 to 12 lb. spareribs.