Condiments
and
Those Little Extras
 
Page 3
 
 
Seafood Cocktail Sauce
 
1 tsp. dry horseradish
1 1/2 tsp. water
1 1/2 tsp. vinegar
2/3 c. chili sauce
 
Mix horseradish with water and let stand for 10 minutes.  Add vinegar and chili sauce.  Chill well.  Makes 2/3 cup.
 
 
Tartar Sauce
 
1/2 c. mayonnaise
1 Tbsp. chopped onion
1 Tbsp. green pepper
1 Tbsp. chopped pickle
1 Tbsp. minced parsley
1 Tbsp. capers
1 1/2 tsp. tarragon vinegar
 
Combine all ingredients.  Serve with seafood.
 
 
 
 
 
Butter Dip
 
1 Tbsp. tarragon vinegar
1 Tbsp. Worcestershire sauce
8 dashes Tabasco sauce
1 Tsp. salt
2 Tbsp. soy sauce
1/2 pound butter
 
Mix all ingredients together and serve as a dip for shrimp.
 

 

Raisin Sauce

1/2 c. raisins

1/2 c. water

1/3 c. port wine or currant jelly

1/2 tsp. grated orange rind

1/3 c. orange juice

1/2 c. brown sugar, firmly packed

1 Tbsp. cornstarch

Dash salt

Dash allspice

 

Rinse raisins, add water, wine, orange rind and juice.  Bring to a boil.  Blend sugar with corn starch, salt and allspice.  Stir into orange mixture.  Cook, sitrring, until clear.  Serve hot on broiled or baked ham.

This wil make about 1 1/3 cups of sauce.

Mushroom Sauce for Steak

 

1/2 lb fresh mushroom or 1 can (3/4 oz) sliced mushrooms

1 c. sliced green onion

1/2 c. butter

1 1/2 tsp. dry mustard

1 Tbsp. Worcestershire sauce

3/4 tsp. salt

1 Tbsp. lemon juice

3 Tbsp. chopped parsley

Saute mushrooms and onions lightly in butter.  Stir in mustard, Worcestershire sauce and salt. Heat to boiling.  Stir in lemon juice and parsley.  Serve on steak.

 

 



TRIPLES with EMMA