Those Little Extras
Page 2

Drawn Butter Sauce

(to serve with fish)

4 Tbsp. butter

2 Tbsp. flour

1/4 tsp. salt

dash of pepper

1 c. hot water or fish stock

1 tsp. lemon juice

1 hard cooked egg, chopped

2 Tbsp. parsley

Melt half the butter; add flour with salt and pepper.  Stir to prevent lumping. Continue stirring while adding hot water or stock.  Boil 3 minutes.  Add lemon juice and remaining butter in small bits.  Then remove from heat and add the hard cooked egg and chopped parsley just before serving.



Cream Cheese Dressing

1 tsp. grated ornage peel

1 pkg. cream cheese (3 oz)

3 Tbsp. orange juice

1 tsp. lemon juice

2 tsp. sugar

1/4 tsp. salt

Blend orange peel into softened cream cheese. Add remaining ingredients. Serve on fersh fruit salads.



French Dressing Three Ways




1 clove garlic

1 c. oil

2 Tbsp. vinegar

juice of 1/2 lemon

1 tsp. salt

2 Tbsp. catsup

1/2 tsp cel;ery salt

1/2 tsp. shite pepper

1/4 tsp. cayenne pepper

1/2 tsp. paprika


Grate garlic/ Mix all ingredients. Beat until well mixed. 





1 medium onion

1 clove garlic

1 c. oil

3/4 c. sugar

1 c. vinegar

1 c. catsup

1/4 c. lemon juice

1/8 tsp. cayenne pepper

4 tsp. paprika

2 tsp. salt

Grate onion and garlic.  Mix all ingredients in mason jar and shske until well mixed.



1 can tomato soup

1/2 c. sugar

3/4 c. vinegar

1 tsp. salt

1 tsp. paprika

1 tsp. pepper

1 Tbsp. Worcestershire sauce

1 Tbsp. onion juice

1 Tbsp. prepared mustard

1  1/2 c. salad oil

Mix all ingredients until well blended.  Store in jar and shake well before using.