Recipes

Cheese Sauce

¾ cup flour 1 ½ teaspoon salt ¼ teaspoon nutmeg ¾ cup butter or margarine 4 cups milk 2 cups chicken bouillon or canned broth 1 cup half-and-half 4 egg yolks, beaten ½ teaspoon hot sauce 3 cups shredded cheddar cheese (12 ounces)

In a small bowl combine flour, salt, and nutmeg and set aside. In a large saucepan, melt butter over medium heat; gradually stir in flour mixture, milk, and chicken broth until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat. In a medium bowl, stir half-and-half into egg yolks. Blend in ½ teaspoon hot sauce. Stir egg mixture into remaining sauce. Cook and stir for 2 minutes. Remove from heat and stir in cheese until melted. Cool to room temperature. Pour 1 ⅓ cups of sauce into 6 freezer containers. Leave 1-inch air space. Label and freeze.

Peg's Note: Use on anything; potatoes, carrots, combined vegetables, tuna and noodles, meatloaf, or fish. Anything!

Chili Con Casa Cheese Dip

3 hot peppers diced ½ pound sharp cheese 1 pound mild cheese (Velveeta) 1 fresh medium tomato diced 1 tablespoons chili powder 1 clove garlic

Melt all ingredients in a fondue pot on low.

Green Peppercorn – Tarragon Mustard

1 ½ tablespoons Dijon mustard 1 ½ tablespoons green peppercorns, drained 2 ½ tablespoons minced fresh tarragon 2 cups mayonnaise Salt to taste

Mix all ingredients together and store in the refrigerator.

Guacamole Dip

2 large Avocados 3 medium tomatoes, diced 1 medium size onion, diced 3 tablespoons salsa ½ teaspoon garlic seasoning 2 tablespoons of lemon juice

Mash insides of the avocados to a smooth texture. Add diced tomatoes and onion. Mix well. Add salsa, garlic seasoning, and lemon juice. Blend well. Serve on toasted baguette bread slices or chips

Jana LaBroad

Herbed Mayonnaise

1 cup real mayonnaise 1 cup yogurt 2 tablespoons dry white wine ½ cup minced fresh parsley ¼ cup snipped fresh chives 1 ½ teaspoons minced fresh tarragon or ½ teaspoon dried and crumbled 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried and crumbled

Mix all ingredients and then salt and pepper to taste. Blend well.

Serve with poached fish or mix with tuna.

Herbed Shrimp Dip

½ pounds peeled and de-veined frozen shrimp, thawed ½ cup sour cream (regular or low-fat) ½ cup mayonnaise (regular or low-fat) 2 scallions, coarsely chopped plus more for garnish (optional) ¼ cup finely chopped parsley 1 teaspoon finely grated lemon zest (plus 2 teaspoons fresh lemon juice) Coarse salt and ground pepper Crostini, crackers, or crudités

Fit a large saucepan with a steamer basket and fill with 1 inch of water. Cover and bring to boil. Add shrimp; cover and cook until opaque throughout – 30 seconds to 4 minutes depending on size of shrimp.

Transfer to a colander and rinse with cold water.

Pat dry and finely chop. In medium bowl, combine shrimp, sour cream, mayo, scallions, parsley, lemon zest and lemon juice; season with salt and pepper. Refrigerate at least 30 minutes and up to 2 days. Yum!

Andra Ferguson

Hot Fudge Sauce

½ cup heavy cream 3 tablespoons butter, cut into pieces ⅓ cup granulated sugar ⅓ cup dark brown sugar, packed Dash of salt ½ cup sifted cocoa powder

Melt butter in cream over low heat; bring to a boil. Stir with wooden spoon until butter melts. Add both sugars and stir until they are dissolved. Reduce heat. Add salt and cocoa and stir briskly with a whisk until smooth. Remove from heat. Use immediately or store in jar in refrigerator.

Meatless Tomato Sauce

½ cup olive oil 3 large yellow onions, chopped medium fine 1 tablespoon salt 2 ½ tablespoons tomato paste 1 can (35 ounces) plum tomatoes, un-drained

Heat oil in a large saucepan over high heat until sizzling hot. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat and cook onions until just beginning to turn brown. Stir often during the process; it will take about 20-25 minutes. Stir in salt and tomato paste. Add conned tomatoes and simmer sauce, uncovered tor 30 minutes.

Peg's Note: this sauce is great on any pasta – vermicelli or capellini or whatever you choose. Good also on grilled hamburgers or meatloaf sandwiches.

Mozzarella Dip

2 cups mayonnaise 1 cup (8 ounces) sour cream 1 cup (4 ounces) shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon dried minced onion 1 teaspoon sugar Dash each – garlic salt and seasoned salt

Combine all ingredients and chill for at least 1 hour. Serve with raw vegetables or tortilla chips. Makes 3 ½ cups. YUM!

Andra Ferguson

Sauce Supreme – Microwave

7 tablespoons butter 3 tablespoons flour 2 tablespoons finely chopped carrot 2 tablespoons finely chopped onion 2 tablespoons finely chopped celery 1 cup chicken broth 1 cup heavy cream1 teaspoon salt finely ground black pepper

Heat 3 tablespoons of the butter in an 8-cup glass measure, uncovered, at 100% for 2 minutes. Stir in flour and vegetables. Cook, uncovered at 100% for 3 minutes. Whisk in broth and cream (or milk). Cook uncovered, at 100% for 7 minutes. Remove from microwave and season with salt and pepper. Add remaining butter, stirring until melted. Strain if you wish.

Peg's Note: This is an absolutely great sauce and is good on anything. All vegetables, chicken, anything!

Supreme Chocolate Sauce – Hot Fudge

½ cup granulated sugar ½ cup brown sugar ⅓ cup cocoa powder 1 teaspoon vanilla 2 rounded teaspoons cornstarch 1 cup milk

Put the ingredients in a small saucepan over medium-low heat. Stir once and then let it warm a little. Remove pan from burner and blend well using a wire whisk. Return to burner and bring slowly to a full boil. It will be necessary to whisk a few more times, so that sauce will not burn on the bottom. Briskly boil for 2 minutes. Remove from burner. Add 2 tablespoons butter and one bittersweet chocolate candy bar. Whisk until blended and shiny, about 1 minute or 2. This fudge sauce freezes well. Otherwise, keep in the refrigerator.

Warm small amount in microwave and pour over ice cream.

Peg's Note: Super smooth and delicious!

Tomato Mayonnaise I

Hellman’s Mayonnaise Tomato paste Onion, finely chopped Dash red cayenne pepper

Mix and refrigerate. Tastes great on most sandwiches.

Tomato Mayonnaise II

¼ cup minced onion ¼ cup minced red bell pepper 1 tablespoon vegetable oil ½ cup tomato paste 2 cups Hellman’s mayonnaise

In a small pan cook onion and bell pepper in the oil over medium-low heat, stirring occasionally, until vegetables are softened. Add tomato paste and cook over medium-high heat, stirring, until most of the liquid is evaporated. Let mix cool in a bowl. Combine it well with the mayonnaise, salt, and pepper to taste.

Peg's Note: Excellent with Sicilian meatloaf or any sandwich you usually use with mayonnaise. Also good on cooked vegetables or grilled meats.

Tomato Sauce for Spaghetti

1 ½ pounds ground beef 1 medium onion, chopped 1 pound can Italian tomatoes 1 can (15 ounces) tomato sauce 1 can (12 ounces) tomato paste 1 can (10 ¾ ounces) can tomato soup 2 tablespoons dried parsley flakes 1 tablespoon Italian seasoning 1 tablespoon oregano 1 teaspoon basil leaves 1 teaspoon salt ¼ teaspoon minced garlic Dash pepper

Cook ground beef and onion until meat is brown, and onion is tender. Drain and excess fat and stir in remaining ingredients. Cover; simmer 2-5 hours, stirring occasionally.

Best simmered for a long time. If desired a 4-ounce can of mushrooms can be added.

Peg's Note: After years, and many different recipes this one is my favorite as vest all-around spaghetti sauce.

Warm Crab and Artichoke Dip

1 cup of cream cheese, room temperature. ½ cup mayonnaise 1 small can of crabmeat, well drained ¼ cup and 2 tablespoons of grated parmesan grated cheese 3 tablespoons of chopped, drained, marinated artichoke hearts from jar 2 tablespoons sliced green onion 2 tablespoons diced red bell pepper 2 tablespoons diced celery 1 tablespoon chopped Italian parsley 1 ½ teaspoons sherry wine vinegar ½ teaspoon Tabasco sauce Toasted baguette slices

Preheat oven to 400° F. Beat cream cheese in large bowl with electric mixer until smooth. Add mayonnaise until just blended; season with salt and pepper. Using rubber spatula, fold in crabmeat, ¼ cup Parmesan, artichoke hearts, green onion, bell peppers, celery, parsley, vinegar, and Tabasco sauce. Transfer the crab mixture to 2-cup soufflé dish. Top with 2 tablespoons parmesan cheese.

Bake until crab mixture is warm and cheese melts, about 15 minutes. Transfer to platter, surround with toast, and serve immediately. Makes about 1-½ cups.

Jana LaBroad

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