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.