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| NO-VAMPIRES GARLIC SAUCE | LOW FAT MARINARA SAUCE | ||
|---|---|---|---|
| FUDGE SAUCE | PARSLEY PESTO BUTTER | ||
| CURRIED BUTTER | SPICY SOUTHWESTERN BUTTER | ||
| HONEY-DIJON BUTTER | RUM BUTTER | ||
| RUM RAISIN BUTTERSCOTCH SAUCE | SPACE FOR RENT |
THE NO-VAMPIRES-IN-MY-HOUSE GARLIC SAUCE
5 large cloves of garlic
2 cups of sour cream or thick yogurt or a mixture of both
Blend the garlic and 1/3 cup of sour cream/yogurt in food processor or blender until the garlic is thoroughly blended - do not over-process yogurt, it turns to liquid. Fold the mixture into the remaining sourcream/yogurt, being sure to keep your head back so you don't inhale the fumes. Let stand in refrigerator for several hours.
SERVING SUGGESTIONS: drizzle over any cooked vegetable, dip breadsticks
into it, dip french fries into it, marinate almost any meat in it, pour
it over almost any cooked meat. In fact you can use this sauce with any
food except chocolate, though we may try it soon.
NOTE: IT IS RECOMMENDED THAT YOU DO NOT EAT THIS SAUCE
BEFORE GOING ON A JOB INTERVIEW, MEETING THE MAYOR OR GOING ON A FIRST
DATE.
1-2 cans plum tomatoes chopped or whirl briefly in processor(they cannot
be regular-too bitter)
a splash olive oil
2-5 cloves whole, peeled garlic
sugar or packet artificial sweetener, to taste
fresh basil coarsely chopped, to taste (about 6 leaves)
about 1/2 c.
Red wine pepper
Heat oil in pan. Add garlic and sauté 'til lightly browned. This happens quick so watch it! Add tomatoes, sugar, and wine, bring to boil. Add basil and pepper. Heat another 1-2 mins. This dish takes about 7-10 min total. Don't overcook. Serve over pasta.
1 cup sugar
2 T. corn starch
2 T. cocoa
1 cup water
Mix together and microwave until boiling. Stir occasionaly.
Add 1 T. butter and 1 tsp. vanilla.
Mix and store in refrigerator.
PARSLEY PESTO BUTTER
Combine:
¼ lb softened butter
¼ cup parmesan
¼ tsp salt
1/3 cup finely chopped parsley leaves
1 ½ tsp minced garlic
1/8 tsp ground pepper
Serving suggestions: For instant sauce, melt over pasta, fish
or chicken; spread on Italian bread and broil; toss with steamed vegetables.
Gift-go-alongs: fancy imported pasta, Italian bread, fresh artichokes.
CURRIED BUTTER
Combine:
¼ lb softened butter
1 tsp dry mustard
1/8 tsp ground pepper
1/8 tsp salt
1 tsp curry powder
Serving suggestions: melt over steamed rice, corn, broiled fish
or chicken.
Gift-go-alongs: package of imported basmati rice, jar of mango chutney.
SPICY SOUTHWESTERN BUTTER
Combine:
¼ lb softened butter
1 tbs chili powder
½ tsp ground red pepper
1 tsp ground cumin
1 tbs fresh lime juice
Serving suggestions: melt & brush on tortillas or pita halves;
cut into triangles; bake in 350 degree oven until crisp.
Gift-go-alongs: jarred salsa, bean dip, fresh avocado, limes.
HONEY-DIJON BUTTER
Combine:
¼ lb softened butter
1/3 cup Dijon mustard
¼ tsp salt
2 tbs honey
Serving suggestions: serve on baked squash, steamed carrots or
green beans; melt on broiled salmon.
Gift-go-alongs: green beans, winter squash or other vegetables.
RUM BUTTER
Combine:
¼ lb softened butter
¼ cup brown sugar
¼ tsp ground nutmeg
1 tbs dark rum
Serving suggestions: spread on toasted raisin bread/pound cake slices/warm cinnamon buns. Gift-go-alongs: homemade raisin bread, apples and pears.
RUM-RAISIN BUTTERSCOTCH SAUCE
½ cup heavy cream
¼ cup firmly packed dark brown sugar
¼ cup butter, cut into 4 chunks
¼ cup raisins
1 tsp white or amber rum
In 2-cup glass measure, combine cream and brown sugar; cover with vented plastic wrap. Nuke on high 5 minutes, or until smooth and golden brown, stirring once. Add butter, raisins and rum; stir until butter is melted. Serve warm, or cover and refrigerate until ready to serve. To reheat, nuke on defrost 1 minute or until warm.
Orange-Nutmeg-Butterscotch Variation: omit raisins and rum. Add 1 tsp grated orange peel and ¼ tsp ground nutmeg, stirring in with butter.
Serving suggestions: serve warm over vanilla ice cream, pound
cake, sliced bananas, waffles or pancakes.
Gift-go-alongs: homemade pound cake; homemade pancake mix; fresh
fruit.
Wallabies' Links
Food page