Melt butter, stir in flour and blend. Slowly add the stock and milk. When sauce is smooth and boiling, add the salmon bits, dill, and capers. Add pepper and lemon to taste. This sauce is great served over rice, fettucini, or pastry. Serve it as a hors doeuvre, appetizer, or main course.

Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat […]

Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Dont stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.

* You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or +++++ ++++ ++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. […]

In a saucepan, fry sausage patties, drain and keep warm. [I prefer to use my 3-qt saute pan.] Pour off all but two tablespoons grease. Blend in flour and brown, stirring constantly. [I dont like to let the roux get much past the yellow-gold stage.] Gradually add milk or water, mixing well. [I prefer milk.] […]

–BALSAMIC VINEGAR SAUCE– 2 c Beef stock 1 1/4 c Balsamic vinegar 1/2 lb Butter – cut into small pieces 8 Shallots; roasted – and finely chopped Salt & Pepper (to taste) –LOIN OF LAMB EN CROUTE– 4 Lamb loins (6 oz each) – cleaned 1 tb Olive oil 1 Garlic clove Salt and pepper […]

Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & trassi. Fry together in a little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the […]

SAUCE 6 tb Salt 6 tb Black pepper 6 ts Chili powder 4 c Ketchup 4 c White vinegar 4 c Water 1 lg Yellow onion; diced 1/2 c Sorghum molasses

Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald stock with onion and parsley. Strain into butter/flour mixture, stirring constantly with wire whisk. When mixture is thickened and smooth, add half and half. Season with nutmeg; salt and pepper to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in e Oven 5 minutes or until cheese melts. Stir at the end of each minute. 3. Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.