Category: Sauces

3 tablespoons butter
3 tablespoons flour
1 cup milk or other liquid

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Melt butter over low heat in a small saucepan. For a delicate flavor, even commercial establishments have found no substitute for butter. Add flour and blend over low heat for 3 to 5 minutes. Stir the milk in slowly. For better consistency, scald the milk before adding the roux; but be sure–to avoid lumping–that the roux is cool when you add it. Cook and stir the sauce with a wire whisk until thickened and smooth. Sauce may be used as a base for cheese sauce for vegetables or for a gravy base. Use anywhere a thick white sauce is called for.

1 20 ounce can crushed pineapple in heavy syrup
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon dark soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 cup plum jam

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Heat pineapple (with syrup), sugar, 1 cup water, the vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons water; stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum jam. Cover and refrigerate. Serve with appetizers. Makes 5 2/3 cups.

1 can tomato puree — (10 3/4 ounce)
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon garlic powder
2 teaspoons Parmesan cheese

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Blend all ingredients well in a small mixing bowl. Makes enough for two 12″ pizzas, or one 16″ pizza.

2 T. oil
1 T. flour
1 T. chili powder
2 cups water
1/2 teaspoon instant minced onion
1/8 teaspoon oregano
1/8 teaspoon paprika
a few drops tabasco sauce
1 chicken and tomato bouillon tablet
1/2 a small (8 oz) can tomato sauce

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In medium saucepan heat oil over medium high. Add flour and chili powder, stir to combine. Add remaining ingredients. Simmer for 15-20 minutes until sauce reduces slightly.

3/4 cup ketchup
1 tablespoon lemon juice
1 heaping teaspoon horseradish
2 drops Tabasco sauce

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Combine all ingredients. Refrigerate until serving time.