Seasonings, Sauces, & Misc.

Stir Fry Sauce Mix:

1/2 C. cornstarch
1/4 C. brown sugar
1 T. minced fresh ginger root
2 large cloves garlic minced
1/2 t. ground red pepper
1/2 C. water
1/2 C. soy sauce
2 C. broth (beef or chicken)
1/4 C. cider vinegar
1/2 C. dry sherry

Can be stored in covered jar in refrigerator for up to 2 weeks, shake before using. May be frozen in 1 C. portions. Makes 4 cups. This recipe makes enough for four quick stir fry dishes.

Creamy Coleslaw Dressing:

2 C. mayonnaise
1/4 C. prepared horseradish
1 T. grated onion
1/2 t. paprika
1 T. sugar
1 T. lemon juice
2 t. salt

Add the creamy coleslaw dressing to 3 lbs. cabbage, shredded cabbage, 1/2 lb. carrots, shredded, 1 C. radishes, sliced. Mix. Makes 12 servings.

or

Coleslaw:

3 C. shredded cabbage
2 T. cider vinegar
1/2 t. sugar
1/8 t. pepper
2 green onions
2 T. oil
1/2 t. salt

Stir, store several hours. Serves 4.

Potato Salad:

3 lbs. red potatoes
1/2 C. chicken broth
pepper
1 med. stalk celery
3 hard boiled eggs
1 canned pimiento
3 T. cider vinegar
salt
1 med. or large onion
1 small dill pickle
2 T. parsley
1/2 to 3/4 C. mayonnaise

Cook potatoes, drain, cover and let sit 5 min.

BBQ Sauce:

1/3 C. chopped green peppers
1/2 C. chopped onions
1 C. (10 oz.) Tomato soup
1 t. prepared mustard
dash hot pepper sauce
2 T. butter
2 T. brown sugar
1 T. Worchestershire
1 T. vinegar

Cook green pepper and onion in butter until tender. Add rest, cover, and cook 20 minutes over low heat.

Ketchup (Health):

Peel and chop 1 lbs. ripe tomatoes, 3 onions, 2 sweet red peppers, seeded. Add 1/2 clove garlic, and cook slowly until soft. Simmer 25 minutes. Add 1/2 C. honey, 2 in. stick of cinnamon, 1 tsp. each peppercorns, whole cloves, allspice berries and celery seed, 1 C. apple cider vinegar, 2 tsp. paprika, 1/4 tsp. cayenne pepper. Cook slowly until very thick, stirring frequently. Store.

Toppings for Hamburgers:

1/2 C. honey, 1 T. pickle relish, 2 t. soy sauce. Blend

Cornmeal Tortillas:

1 C. cornmeal, 1 T. oil, 1 C. boiling water. Stir together. Bake on hot, ungreased griddle.

Chapati:

1/2 C. warm water, 1 C. whole wheat flour, and 2 T. yogurt or 1 T. oil.

Gravy:
1.) Pour off all but 2 T. fat drippings from pan.
2.) Add 2 C. water, broth or boullion
3.) Cook over medium heat, stirring to loosen browned bits. Remove from heat.
4.) Mix 2 T. cornstarch and 1/4 C. cold water until smooth. Stir into pan. Add desired seasonings.
5.) Stirring constantly, bring to boil over medium heat and boil 1 minute. Makes 2 cups.

Traditional Stuffing:

1 C. sliced celery
1/2 C. chopped onions
1 chicken bouillon cube
1 t. poultry seasoning
1 1/2 qts. day old bread cubes (1/4")
1/4 t. salt
1/4 t. pepper
1/2 C. butter
1/2 C. water
3/4 C. raisins

Saute celery and onion in butter until soft, not brown. Add water, cute, seasoning. Heat. Pour over crumbs and raisins. Mix. Turn into buttered baking dish or stuff a chicken. Bake 350 degrees uncovered 30 minutes. Makes 5 cups stuffing. Double the recipe to stuff 12 to 15 lb. turkey.

Rango Top Stuffing:

1 medium onion chopped (1/2 C.)
1 T. parsley
2 to 3 T. margarine
1 stalk celery, chopped
1/4 t. garlic powder
1 t. rosemary
1/2 t. sage
1/2 t. thyme
1/2 t. pepper
8 slices bread cubed
1/4 C. chicken broth

Pumpkin:

Wash. Remove top, slice from top to bottom in 3" strips. Then slice crosswise to make 3" squares. Discard pulp and seeds. Preheat oven 350 degrees. Place pumpkin skin side up in baking dish with 1/2 C. water. Bake covered 45 to 50 minutes. (If use canned - one 16 oz. can contains 2 cups puree.) Trim off skin, puree in blender in several small batches.

Beef Stew:
1 1/2 lb. beef
8 oz. tomatoes
3/4 C. dry red wine
3/4 C. water
1 1/4 oz. onion soup mix
1 t. bottled chopped garlic

Swedish Meatballs Sauce:

6 oz. skim milk
1 t. margarine
1 T. flour
2 oz. white wine

Serves 2.

Italian Seasoning (for Continental Pie):

1 t. basil, crushed
1/4 t. fennel seed, crushed
1/2 t. oregano, crushed
7 tomato slices
1/4 C. grated Parmesan cheese

Middle Eastern Seasoning (for Continental Pie):

1/3 C. raisins
1 t. mint, crushed
1/2 C. plain yogurt or sour cream
1 t. sesame seed over yogurt

Sweet and Sour Sauce (for Meatballs or Meatloaf):

1/4 C. cider vinegar
10 1/2 oz. condensed beef broth
1 T. soy sauce
1/4 C. light brown sugar
3 T. cornstarch
2 medium zucchini, thinly sliced
3/4 C. water
1 T. catsup/ketchup
1 T. molasses
1 can (8 oz.) pineapple chunks in juice
1 can (8 oz.) water chesnuts
11 oz. mandarian oranges
1/2 pt. cherry tomatoes
Can be added to meatloaf/meatballs: 1/4 t. ginger, 1 t. soysauce, 1/4 t. Tabasco, and 1 T. sesame seed.

Zesty Sauce for meatloaf, chicken, or shrimp:

15 oz. can tomato sauce with tomato bits
2 T. wine vinegar
2 T. honey
1 clove garlic minced
2 green onions, sliced
2 T. green chiles or a few drops of red pepper sauce.

Combine. Heat to use as a meatloaf sauce. May be used hot, or chilled to serve as dip. Makes 2 cups.

Dijon Sauce (for Chicken):
2 T. mustard
1 clove garlic, minced
1 C. water
juice of 1 lemon

Sauce for Grilled Chicken:
1/4 C. to 1/2 C. honey
1/4 C. lemon juice or 1/3 C. wine or more

Sauce for Grilled Chicken:

1/4 C. honey
1 T. soy sauce
1 1/3 T. sesame seed

Sauce for Chicken:
Season chicken with garlic, salt, and pepper.
3 T. butter
1 t. Italian seasoning
15 oz. (2 C.) spaghetti sauce
2 C. sliced celery
Parmesan cheese (sprinkle on chicken after the sauce).

Plum Sauce (for Chicken):

1/2 C. plum jam
1 T. soy sauce
1 t. Dijon-style mustard
2 T. orange juice
1 t. ginger
1 small green onion

Whirl in blender until smooth. Spoon over chick last 10 minutes of baking chicken. 475 degrees. Basting once. Serves 4.

Oriental Peanut Sauce (for egg noodles):

3 scallions cut into 1" pieces
6 T. peanut butter
1/4 C. chicken broth
3 cloves garlic
1/4 C. soy sauce
3 T. lemon juice

Sauce for Grilled Steak:

1/2 C. sour cream
1 T. lemon juice
2 T. prepared horseradish, drained
1 T. honey
2 t. freeze-dried chives

Combine, blend. Cover and refrigerate 3 to 4 hours. Makes 2/3 C.

Spiced Cheese Sauce (for stuffed manicotti shells):

1/2 C. chopped onion
1 clove garlic, minced
4 to 5 t. desired spice blend: below
1 1/2 t. instant chicken bouillon granules
1 C. shredded Swiss cheese
3 T. butter
3 T. flour
2 1/4 C. milk
In sauce pan cook onion, garlic, spice blend in butter until onion is tender. Blend in flour; add milk and granules. Cook and stir until mixture is thickened and bubbly. Cook one minute more. Add cheese, stirring until melted. Remove from heat. Makes 2 2/3 cups. Try a different blend each time.

Homemade Chili Powder:
4 dried hot chili peppers
4 t. cumin seed
3 dried ancho peppers
1 t. garlic powder
1 t. ground coriander
1 t. dried oregano
1/2 t. whole cloves
Because chili peppers contain volatile oils that can burn skin and eyes, avoid direct skin contact. Wear plastic or rubber gloves or work under cold running water. Wearing gloves remove stems and seeds from peppers, cut peppers into small pieces. In blender combine, cover and blend to a fine powder. Store in airtight container. Makes 1/3 C.

Homemade Garam Masala:
1 T. cumin, 1 T. coriander, 2 T. black pepper = all ground
2 t. cardamom, 1 t. cinnamon, 1 cloves = all ground

Makes 1/4 C. for northern Indian cooking.

Homemade Curry Powder:4 1/2 t. ground coriander
1/2" stick cinnamon
2 t. ground turmeric
1/4 t. whole cloves
1 1/4 t. cumin seed
1/4 t. ground ginger
1/2 t. whole black peppercorns
1/2 t. crushed red pepper
1/2 t. whole cardamom seeds (without pods)

In blender, cover and blend for 1 to 2 minutes or until mixture is a fine powder. Store in an air tight container. Makes 1/4 C.

Homemade Cajun Seasoning:
1 t. white pepper
1 t. garlic powder
1 t. onion powder
1 t. ground red pepper
1 t. paprika
1 t. black pepper
Stir. Makes 2 T. (Popular in Louisiana)

Tasty Tartar Sauce:
Pickles, onions, chopped
2 T. mayonnaise

Blend, for extra richness, add finely chopped boiled egg.

Tangy Seafood Sauce:

Pickles, onions, chopped
3 T. ketchup or chili sauce
1 T. horseradish
Blend.

Marinara Sauce:
1/4 C. olive oil
1 C. sliced carrots
4 chopped onions (6 large)
5 tomatoes cut up
1/2 C. chopped parsley
6 garlic cloves crushed
1 1/2 t. salt
1/4 t. pepper
1/4 C. chopped fresh basil or 2 T. dried basil
2 t. oregano
2 T. butter

Cook slowly 1 hour. Force through food mill. Great for pasta, meat, or vegetables. Freezes well.

Basic Tomato Sauce (Low Caloire):

2 lbs. tomatoes
1 T. olive oil
1 t. garlic
1/2 C. onion
1/2 t. red pepper
1 t. basil

Wash, core and cut tomatoes in quarters. Heat oil. Add onion, garlic, basil, and tomatoes. Cover and Cook 15 minutes. Add red pepper. Put into blender. Blend well. Cocktail sauce can be made by adding a dash of horseradish.

Veal Scallopini (Low Calorie):

6 thin veal scallops (1 lb.)
butter
1/2 lb. mushrooms sliced
1 small onion chopped
1 clove garlic
1/3 C. dry white wine
1 1/2 C. chopped fresh tomatoes (1 lb.)
1/3 t. salt
1/4 t. tarragon
1/8 t. pepper
1 T. Parmesan cheese (sprinkle on veal after the sauce).

In 1 T. butter saute mushrooms 5 minutes. Add onion and garlic, cook until onion is golden. Add tomatoes, wine, salt and tarragon. Blend, Simmer 30 minutes. Heat 2 T. butter and add veal a few pieces at a time. Cook 5 minutes. Pour sauce over veal, simmer 5 minutes. Sprinkle with cheese. Makes 3 or 4 servings.
Spanish Sauce (for Veal):

1/4 C. oil
1 chopped onion
4 tomatoes, chopped
1/4 t. mace/nutmeg, salt, and pepper
2 cloves garlic, chopped
1 green pepper, chopped
2 C. (1 lb. can) tomato sauce
Makes 4 cups.

Marsala Sauce (for Turkey):

2 T. butter
2 t. instant chicken bouillon
1 C. water
1 C. sliced fresh mushrooms
3 T. flour
1/4 t. garlic powder
1/2 C. dry Marsala wine

White Sauce:
Thin 1 1/2 T. cornstarch, 1 C. milk, 1 T. butter
Med. 1 T. cornstarch, 2 T. butter
Thick 2 T. cornstarch, 3 T. butter

Cheese Sauce:
Add 1/2 to 1 C. shredded cheddar cheese to 1 C. med. white sauce.

Casseroles:
Mix 2 C. medium white sauce with 4 C. cooked meat cubed, poultry, fish and/or vegetables. Turn into 1 1/2 quart casserole dish. Top with buttered bread crumbs. Bake at 375 degrees for 25 minutes. Serves 4.

Flounder Sauce:
1 T. diet mayonnaise
2 T. crushed cornflakes

Place flounder (9 oz.) in spray coated dish. Spread diet mayonnaise on top of fish. Sprinkle with crushed cornflakes (crumbs). Bake at 450 degrees for 10 minutes. Calories 260.

Fish with Kiwi Fruit Ginger Sauce:
1 T. oil
1/2 C. carrots, julienne
1/2 C. sliced green onions
1/2 C. water chesnuts, cut
1 T. ginger root, julienne
1 T. cornstarch
1/2 C. water
1/4 C. vinegar
3 to 4 T. sugar
salt and pepper
3 kiwi fruits pared and sliced
4 cod or pollock steaks (6 oz. each) poached

Saute vegetables in oil 3 to 5 minutes. Combine cornstarch and water, mix. Stir in vinegar and sugar, blend. Pour over vegetables. Cook until thickened. Cover fish with hot water to poach, add 2 onion slices and 2 lemon slices. Cover and simmer 8 to 10 minutes. Pour vegetables over fish. Cover with kiwi fruit. Serves 4. 285 calories.

Fine Herbs Butter (Spice Islands):
1/4 pound unsalted butter
1/2 teaspoon Spice Islands Fine Herbs
1 teaspoon lemon juice

Soften butter, blend in Fine Herbs and lemon juice. Spread on thinly sliced low sodium bread or use to season cooked vegetables. May also serve over broiled fish, steak, or chops. One T. butter contains less than 1 milligram of sodium and 100 calories.

Spicy Sour Cream Dressing (Spice Islands):
1/4 t. Spice Islands Medium Grind Java Black Pepper
1 t. Spice Islands Hot Mustard*
2 T. sugar
2 C. sour cream
2 T. Spice Islands Red Wine Tarragon Vinegar
1 t. olive oil
4 t. Spice Islands Shredded Green Onion**
1/4 t. Spice Islands Onion Powder
* You may sub. hot prepared mustard.
** You may sub. 5 T. finely chopped fresh green onion tops.

Mix together Pepper, Hot Mustard, and sugar. Add sour cream and combine thoroughly. Add Tarragon Vinegar and olive oil, a little at a time, mixing well. Stir in Shredded Green Onions and Onion Powder. Chill 2 or 3 hours for flavors to develop. Serve on hot split baked potatos, or as a dressing for salad greens. Makes about 2 cups dressing. Two tablespoons dressing contains 7 milligrams of sodium and 71 calories. Wine vinegars are excellent flavor boosters. Try them as a seasoning for vegetables such as cabbage, green beans, cauliflower and broccoli. A dash will do wonders for steaks, chops and fish.

Low Fat Natural Yogurt:

4 1/4 C. skim milk
1 T. unflavored yogurt or powdered starter
1/4 C. powdered skim-med. milk

Green Beans:

3 lb. fresh green beans
boiling water
6 T. butter melted
1/4 C. pine nuts, toasted or almonds

Cook beans 5 minutes. Drain. Add rest.

Minted Green Peas:

Add 1/2 t. dried mint to 10 oz. frozen peas in cooking.

To Make Self-Rising Flour (1 lb.):
4 C. flour
2 t. salt
2 T. baking powder

Mix well. Use soon. Use in any recipe calling for self-rising flour.

Cornbread:
When making cornbread, add 1/2 C. shredded cheese and 3 sliced green onions.

Buttermilk:
3 C. fluid milk
1/2 C. fresh buttermilk
Mix. Let stand at room temperature about 8 hours until thickened. Stir until smoot. Chill. Makes 3 1/2 C. Note: Use lukewarm water to make fluid milk with dry milk.

Vegetables in Cream Sauce:
2 T. butter
2 T. flour
1 C. fluid milk
3 cooked, drained or canned vegetables (such as carrots, peas, green beans, and lima beans)
salt and pepper to taste
Heat butter, stir in flour. Add milk slowly until smooth. Cook and stir until mixture is thickened. Add salt, pepper and vegetables. Heat. Makes 6 servings.

Cheese Relish for Baked Potato:
1/2 unflavored yogurt
1 1/2 C. grated Cheddar Cheese
1 T. chopped onion
salt, pepper, and cayenne pepper to taste

Combine in blender until smooth. Serves 4 to 6.

Herb Relish for Baked Potato:
1 C. unflavored yogurt
6 scallions, finely chopped
2 T. chopped parsley
salt and pepper to taste.
Combine in blender, chill 1 hour. Serves 4 to 6.

Garlic Butter:
1/2 C. butter
1/2 t. basil
1/4 t. onion powder
1/2 t. chervil
1/4 t. garlic powder

Mix.

Corn Relish:

1 can whole kernel corn
1 t. mustard seed
1 t. dry mustard
1/2 t. salt
1/4 t. pepper
2 cans pimentos (chopped)
1/4 C. green peppers, chopped
2 T. salad oil
1/2 C. cider vinegar
1/4 C. light brown sugar
4 C. cabbage, shredded
1/2 C. onion, chopped
1 C. water

Bring cabbage and liquid and seasoings all to a boil (rolling). Add rest. Toss until well combined. Refrigerate, covered. Makes 1 qt.

Hot Cocoa Mix:
1 C. instant dry milk (in dry form)
1/2 C. unsweetened cocoa
1/2 C. sugar
1 t. salt

Makes 1 2/3 C. or 9 servings. To use spoon 3 T. mix per 1 C. hot water. A little cinnamon can be used for variation.

Chocolate Sundae Sauce:
2 sq. bitter chocolate
2 T. butter
2/3 C. sugar
1/4 C. sherry (opt.)
1/2 C. evaporated undiluted milk
1 t. vanilla
Cook over low heat until thickened. Add the vanilla.

Hot Fudge Sauce:
2 T. margarine
1/4 C. unsweetened cocoa
2 T. water
1/2 C. sugar
1/4 t. vanilla

Mix, stir over high heat until smooth. When bubbling, cook and stir in 30 seconds more. Serve immediately.

Butterscotch Sauce:
1 3/4 C. brown sugar
2 T. butter
1/2 C. heavy cream
2 T. corn syrup

Heat to boil. Stir. Use hot.

Cinnamon-Peach Sauce:
2 T. brown sugar
1 T. cornstarch
1 can (16 oz.) sliced peaches (drained, save syrup)
1 cinnamon stick

Mix sugar and cornstarch, add enough water to syrup to make 1 cup, stir into sugar mixture. Add cinnamon. Heat to boiling , stirring. Boil 1 minute. Stir in peaches, heat. Discard cinnamon. Serve over pancakes, gingerbread, or ice cream. Makes 2 cups.

Sweetened Condensed Milk:
3/4 C. sugar
1/4 C. butter
1/3 C. water (hot)

Heat to boil. Put 1 C. dry milk powder into blender. Process until smooth. Cool.

Fudge with walnuts (1 1/2 lbs.):
12 oz. chocolate chips
3 T. butter
1 C. sweetened condensed milk (above)  or use purchased.
1 t. vanilla
1 C. chopped walnuts
1 t. orange extract (opt.)
1 C. raisins (opt.)

Melt chips in double boiler. Add rest. Spread in lightly oiled 4 x 8" or 8" square pan. Cool until set and firm. Cut into squares.

Cocoa Fudge:
3 C. sugar
2/3 C. cocoa
1/8 t. salt
1 1/2 C. milk
1/2 stick butter
1 t. vanilla

Line 9"  square pan with foil, butter foil. Cook sugar, cocoa, milk; cook over medium heat until rolling boil. Boil to 234 degrees F. Do not stir. Remove from heat. Add butter and vanilla. Cool to 110 degrees F (lukewarm). Beat with wooden spoon until thick and loses some of its gloss. Spread on prepared pan. Cool. 36 pieces.

Cream Cheese Fudge:
1 pkg. (3 oz.) cream cheese (softened)
1 T. milk
2 C. confectioners' sugar
2 sqs. unsweetened chocolate
1/2 t. vanilla
1 C. chopped nuts

Combine cheese with milk. Beat until smooth. Beat in sugar. Blend in chocolate and vanilla. Stir in nuts. Press into 9 x 5 pan that was buttered. Chill 1 hour until firm. Cut into squares. Makes 1 pound or about 20 pieces.

Lemon Sauce (for over gingerbread):
1 C. sugar
2 T. cornstarch
dash salt
dash nutmeg
1 C. water
3 T. butter
1/4 C. lemon juice
1/4 t. lemon peel

Mix sugar, cornstarch, salt, and nutmeg. Stir in water. Bring to boil, stir until thickened. Remove from heat; add rest. Stir until blended. Makes 1 3/4 C. Serve warm or cold.