Condiments
and
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
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.
#2
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.
#3
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.
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