(326) Wed 10 May 95 17:52 Rcvd: Thu 11 May 16:05 Cost: 0 By: Paul MacGregor, Paul's Place (9:2500/300) To: John Mudge, Star Site 2 (9:91/0) Re: recipe #6 St: Rcvd ---------------------------------------------------------------------- AREA:SURV_FOOD Recipe 6 of 6; last in this series.... MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Alaska's Wildland Sauce -- Modern Maturity Categories: Sauces, Fish, Barbecue Yield: 1 cup 1 c Pineapple juice 2 T Soy sauce, reduced sodium 1 cl Garlic, minced 1/2 t Fresh ginger root, grated 1/2 t Sesame oil Black pepper to taste 2 t Cornstarch 1/2 c Water 2 T Pistachio nuts, finely . chopped In a small saucepan, combine the pineapple juice, soy sauce, garlic, ginger, sesame oil and pepper. Bring to a boil and simmer 5 minutes, stirring occasionally. In a small bowl blend the cornstarch and water into a smooth paste, whisk into the hot mixture until smooth and cook until thickened. Stir in the pistachio nuts. Nutrition information: per serving: 38 calories; 1g protein; 1.3g fat; 6g carbohydrates; 0mg cholesterol; 133mg sodium ** Modern Maturity -- May/Jun 1995 ** Posted by The WEE Scot -- Paul MacGregor MMMMM OK, just for some folks convenience I'm going to try to send these recipes along with the "April in Paris" series in a zip file entitled MMJOHN.zip. Well, I hope folks aren't too busy to enjoy this good eating... ;+} The WEE Scot Paul ... An old fox, even near death, would still like an old hen. --- PPoint 1.88 * Origin: The Scottish Connection (9:2500/300) SEEN-BY: 2500/300 ---------- Recipe via Meal-Master (tm) v7.07 Title: Vinaigrette Sauce I - For Trout Categories: RaceNet, Wildgame sa, Trout Servings: 1 12 ea Shallots, chopped 1 ea Bay leaf 1 ea Egg yolk 1 tb Mustard 2 ea Garlic clove 1 ea Thyme, sprig 1 tb Parsley, chopped 1 tb Vinegar 1 ea Pickle, sweet, small 1 x Salt & pepper to taste Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt and pepper to well-beaten egg yolk. Beat well again. Combine all ingredients, beat well, and serve with cold speckled Trout poached in beer/water mixture .. Start with smoking trout for 1 hour, then finish by poaching in beer/water mix. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vinaigrette Sauce II - For Trout Categories: RaceNet, Wildgame sa, Trout Servings: 1 3 ea Garlic clove, minced 1/2 c Good salad oil 1/3 c Vinegar 1 tb Parsley, minced 12 ea Shallots, minced 1 x Pepper and salt to taste Beat oil and vinegar together very thoroughly. Add pepper and salt and green seasonings and beat thoroughly. Store in refrigerator and beat well before serving for cold fish sauce. Use as sauce for baked redfish or speckled trout poached in beer. Smoke trout for 1 hour then poach in beer/water mixture. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vinaigrette Sauce I Categories: RaceNet, Wild, Trout, Sauces Servings: 1 12 ea Shallots, chopped 1 ea Bay leaf 1 ea Egg yolk 1 tb Mustard 2 ea Garlic clove 1 ea Thyme, sprig 1 tb Parsley, chopped 1 tb Vinegar 1 ea Pickle, sweet, small 1 x Salt & pepper to taste Chop all seasoning very fine. Add tablespoon of mustard. Add vinegar, salt and pepper to well-beaten egg yolk. Beat well again. Combine all ingredients, beat well, and serve with cold speckled Trout poached in beer/water mixture... Start with smoking trout for 1 hour, then finish by poaching in beer/water mix. Source: FISHES AND FISHING IN LOUISIANA, Published 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vinaigrette Sauce II Categories: RaceNet, Wild, Sauces Servings: 1 3 ea Garlic clove, minced 1/2 c Good salad oil 1/3 c Vinegar 1 tb Parsley, minced 12 ea Shallots, minced 1 x Pepper and salt to taste Beat oil and vinegar together very thoroughly. Add pepper and salt and green seasonings and beat thoroughly. Store in refrigerator and beat well before serving for cold fish sauce. Use as sauce for baked redfish or speckled trout poached in beer. Smoke trout for 1 hour then poach in beer/water mixture. Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: General Purpose Game Sauce Categories: RaceNet, Wild, Sauces Servings: 1 1/4 lb Butter 1/2 c Flour 1 c Onion, finely minced 2 c Chicken stock 2 ts Garlic, finely minced 1 c Mushrooms, finely chopped 2 ts Seasoned pepper 1 c Wine, red In a heavy pot, melt butter. Slowly stir in flour with moderate heat until a brown roux is done. Lower heat slightly; add onion and chopped garlic, saute until just past clear. Add mushrooms and stock. Cook over high heat for 10 minutes, until sauce thickens. Add wine and simmer a few minutes more. Suggestions: FOR TURTLE SOUP add tomato, lemon, turtle meat. FOR OYSTER SAUCE add oyster liquor and minced oysters instead of chicken stock. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sen. Ellender's Basic Sauce Categories: RaceNet, Wild, Sauces Servings: 1 5 tb Fat (veg/smoked bacon) 2 ea Bay leaves 1 tb Flour, rounded 1 x Salt to taste 2 lb Onions, finely chopped 1 x Thyme, dash 3 ea Celery stalk, chop fine 1 x Tabasco, dash 1 ea Bell pepper, med, chop fine 1 x Worcestershire, few dashes 1 ea Lemon, grated rind and pulp 1 x Season-All, few dashes 3 ea Garlic cloves, minced To the hot fat add flour, stirring constantly, to make a scorchy-tasting roux. Add onions; fry slowly until thoroughly browned and reduced to pulp. Add rest of ingredients at one time and continue to cook slowly for at least 30-45 min. This recipe constitutes the Basic Sauce for gumbos, stews, jambalayas and sauce picuante. If thicker sauce is desired, make the roux with 2 to 4 Tbsp flour instead of one. THIS SAUCE will be used in Sen. Ellender's shrimp creole, jambalaya, chicken sauce picuante, courtbouillon and gumbo. Suggestions: Make lots of sauce and freeze individual use portions. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snapper Sauce Creole Categories: RaceNet, Wild, Fish Servings: 1 1 ea Garlic clove 1/4 ts Cloves 1 ea Onion 1/4 ts Allspice 1/2 ea Bell pepper 10 ea Ripe olives, pitted 1 tb Capers 3 ea Tomatoes, chopped 1 tb Chili powder 1 x Butter or margarine 1 ts Salt 1 ea Red snapper, 3-4 lb 1/4 ts Pepper Mince and brown in one cup olive oil the garlic, onion and bell pepper. Next add capers, chili powder, salt, cloves, allspice, pepper, olives and tomatoes. Place fish in baking pan or dish. Brush with melted butter or margerine. Pour sauce over the fish and bake for 35 minutes at 375 degrees or until flaky, basting 2 or 3 times. Also: Any ole fish will do. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauce A La Maitre D`Hotel Categories: RaceNet, Wild, Sauces Servings: 1 1 tb Butter 1/2 ea Lemon, juice of 1 pt Consumme, hot 1 ea Egg yolk, well beaten 1 tb Flour 1 tb Parsley, chopped Blend flour and butter in sauce pan and then add other ingredients except egg. Let cook 15 minutes; remove from fire, cool slightly, and stir in egg. Serve with baked Sheepshead. Also recommended for Pompano and Spanish Mackerel ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauce a la Chambord Categories: RaceNet, Wild, Sauces Servings: 1 1 tb Butter 6 ea Mushrooms, sliced thin 1 ea Onion, large, chopped 2 ea Parsley, sprigs 1 ea Thyme, sprig 2 ea Cloves, mashed 1 ea Bay leaf 4 ea Allspice, ground 3 ea Tomatoes, large 1 x Crawfish tails, chopped-OPT 1 pt Oyster liquor 12 ea Oysters, chopped-OPT 1 x Salt & pepper to taste Brown onion in butter being careful not to burn. Put in 3 large tomatoes and add chopped herbs. Brown. Now add a pint oyster liquor which has been heated by blanching the oysters. Season sauce with salt and pepper to taste. Recommended for Baked Grouper ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Bluefish Sauce Categories: RaceNet, Wild, Fish, Sauces Servings: 1 1/2 c Honey 1 tb Parsley flakes 1/2 c Mustard, prepared 2 ts Pepper sauce, hot, liquid 1/2 c Vinegar, cider 1 ts Salt 1/4 c Worcestershire sauce 1 ts Cornstarch or arrowroot Blend honey and mustard in saucepan over low heat. Stir in vinegar, Worcestershire sauce, parsley flakes, pepper sauce and salt. Add cornstarch or arrowroot and cook, stirring, over medium heat until mixture boils and thickens. Makes about 1-1/2 cup of basting for grilled or broiled Bluefish. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Anglers` Remoulade Sauce Categories: RaceNet, Racenet, Wildgame fi Servings: 1 1 pt Mayonnaise 1 oz Onion, grated 1 pt Mustard 1 oz Wine, sherry 1 oz Anchovy paste 1/4 oz Tabasco sauce 1/2 oz Lemon juice 1/2 oz Worcestershire sauce Blend all the ingredients in an electric blender or hand-whip them into a smooth mixture. Makes a tart and tsaty sauce for poached fish, oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oyster Sauce for Baked Fish Categories: RaceNet, Racenet, Wildgame fi Servings: 1 1 ts Parsley, minced 2 tb Flour 1 ts Onion, minced 1/2 c Cream 2 tb Butter 1 pt Milk and oyster liquor 1/2 pt Oysters, drained 1 x Salt & pepper to taste Parboil the oysters. Mix oyster liquor and milk. Cook flour in butter to make a roux. Add oyster liquor and milk. When smooth add cream. Stir in oysters, season and serve hot. USE as hot sauce for baked black drum, redfish, sheepshead Source: FISHES AND FISHING IN LOUISIANA, pub 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sauce for Fish Categories: RaceNet, Racenet, Wildgame fi Servings: 1 1 ea Lemon, large, juice of 1/2 ts Pepper 1/4 c Butter, scant 2 ea Egg yolks, beaten 1/2 ts Salt Strain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Good for fine flavored fishes such as Kingfish Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Sauce for Fish Categories: RaceNet, Racenet, Wildgame fi Servings: 1 6 ea Mushrooms 3 ea Tomatoes, large (or 1 can) 1 ts Parsley 12 ea Oysters 1 ts Thyme 1 ea Onion, large, minced 1 tb Butter 1 x Salt & pepper to taste Brown onion in butter. Chop tomatoes and seasonings. Slice mushrooms thinly. Brown all with the onion. Add oyster liquor and oysters. COmbine, add pepper and sauces. Simmer for 20 minutes. Use with any baked fish. Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Sauce for Shark Categories: RaceNet, Racenet, Wildgame fi Servings: 1 1/2 c Sour cream 1 tb Sugar, light brown 1/4 c Pineapple, crushed, drained 1 1/2 ts Lemon rind, grated 2 tb Lemon, peeled & diced 1/4 ts Mustard, dry 2 tb Green pepper, finely chop 1/4 ts Celery salt 1 tb Onion, chopped 1/8 ts Cloves, ground Combine all ingredients. Chill in refrigerator for 2 hours before serving. Makes 1 cup relish. Great with Buttermilk Fried Shark. Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GREEN MAYONNAISE Categories: RaceNet, Sauces, Fish Servings: 4 2 c Mayonnaise 2 tb Parsley chopped 1 tb Chives chopped 1 tb Tarragon leaves chopped 1 ts Chervil chopped 1 ts Dill weed chopped All seasonings should be chopped fine. Combine all ingredients and mix well. Let stand in refrigerater for 2 hours before serving. Best with salmon. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Seafood Tartar Sauce Categories: RaceNet, Cajun, Sauce, Seafood Servings: 10 4 c Mayonnaise 1 c Parsley, chopped fine 1 c Sweet relish,chopped&drained Dash, Lea & Perrins 1 c Chow chow (sour)drained Bunch green onions, chopped Louisiana hot sauce (dash) 1 Medium onion, chopped fine Mix all ingredients well and refrigerate overnight for best flavour. This can be used on all seafood. Sauce can be stored in the refrigerator for some time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herb Butter For Fish Categories: RaceNet/UnitedNet, Fish, Sauces, Seafood Servings: 6 1 ts Chopped tarragon 1 ts Ground white pepper, or more 1 ts Chopped thyme (or dbl. amt.) 1 tb Chopped parsley 1 ts Chopped dill 2 tb Lemon juice 1 ts Salt; or more to taste 6 tb Butter; room temperature Serve with any grilled or baked fish. Bake fish at 500F or under broiler 5 min. per half-inch thickness. Blend all ingredients until butter is smooth. Scrap into bowl and serve at room temperature as dolloping over fish. ----- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sauce Nantua (Grimsdale) Categories: Sauces Seafood Ed Untried Servings: 4 1 c Bechamel Sauce* 1/4 c light cream, scalded 2 T bls Lobster Butter (see below) Makes about 1 cup ****** Ingredients ****** Extra cooked lobster meat, shredded 1 ea -2 lobster shells 1 T bl lobster meat Lobster coral 2 T bls butter 2 T bls water ****** Directions ****** Begin by making the Lobster Butter; use a mortar and pestle to crush the shells, meat and coral with butter until shells are almost powdered. Add lobster mixture to top of double boiler over simmering water with 2 Tbls of water. Cook fro 20 mins, stirring occasionally. Strain the a fine sieve into a small bowl, cover with plastic wrap and refrigerate until firm; the butter rises to the surface and solidifies. Store butter until ready to use. To make sauce, heat Bechamel Sauce in top of double boiler over simmering water; fold in cream. Meanwhile, melt Lobster Butter over low heat. Add to sauce with extra lobster meat. Serve hot with boiled lobster or other seafood. (How to Make Bechamel Sauce) 3 c milk 1/3 c butter 2 T bls grated onion 1/3 c all-purpose flour 2 ea sprigs fresh parsley 6 ea black peppercorns Pinch of freshly grated nutmeg Warm milk in a saucepan over very low heat. Meanwhile, melt butter in another heavy-based saucepan and add onion. Sauce onion until golden; do not allow to brown. Stir in flour and cook over low heat for 3 mins or until bubbly. Gradually add milk, whisking constantly. Cook until sauce thicken; add parsley, peppercorns, nutmeg and salt. Keep heat very low and continue cooking 20-25 mins, uncovered, stirring frequently. Thin with a little extra milk, if desired. Strain through a fine sieve. -The Book of Sauces, Gordon Grimsdale ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Newburg Sauce Categories: Lobster Shrimp Seafood Sauce Servings: 4 4 ea tbsp butter 2 ea tbsp flour 1 1/2 ea cups light cream or rich milk 1/4 ea 4 cup sherry 2 ea egg yolks Note: This sauce is cooked with lobster meat, crab meat or shrimps to make a heavenly meal. The amount of sauce in the following recipe is for 2 cups of seafood. Salt Paprika Melt the butter in a good-sized saucepan, blend in the flour and when that is smooth, slowly add the cream, stirring all the while. Bring to a boil, still stirring. Season with salt and about 1/2 teaspoon of paprika. Put in the lobster, crab meat or shrimps and cook for about 10 minutes over a very low fire until the seafood is thoroughly heated. If you are not ready to serve the dish yet, keep hot in a double 1 ea egg yolks lightly with a fork. Pour a little of the hot sauce into the yolks, stirring as you go. Then put the yolks into the saucepan and cook for about 2 minutes over a low fire, stirring constantly. Do not let the sauce actually boil after the yolks are added. Snatch off the fire, add the sherry, give it a stir, and serve immediately. Serves 5 to 6. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: The Perfect Tuna Casserole Categories: Casseroles Fish Main Seafood Servings: 4 1 cn Cream Of Mushroom Soup 1/3 c Milk 6 1/2 oz Tuna; Drained And Flaked * 2 ea Eggs; Hard Boiled, Sliced 1 c Peas; Cooked 1 c Potato Chips; * * Orig-Servings: 4 * As this is an old recipe, it calls for tuna packed in oil. ** Slightly crumble the potato chips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: He-Man's Tuna Noodle Casserole Categories: Casseroles Seafood Main Servings: 4 6 oz Egg Noodles; Medium 2 T Butter 1 cn Cream Of Mushroom Soup 1 c Milk 1/2 c Sour Cream 1/2 ts Salt 1/2 c Onion; Finely Chopped 1/4 c Pimiento; Sliced 1/2 c Green Bell Pepper;Fine Chop 1 c Celery; Chopped 6 1/2 oz Tuna; Drained And Flaked * 15 ea Ritz Crackers; ** 1 x Parsley; For Garnish Orig-Servings: 6 * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 ea 25 degrees F. In a large saucepan, mix soup, milk, sour cream, sa umb425 onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2 ts casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. ----------------------------------------------------------------------------- * Exported from MasterCook II * Hawaiian Teriyaki Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Hawaiian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----OD ROUSE KGMJ20A----- 1 cup Soy sauce 2 packages Green onions 2/3 cup Brown sugar 1 teaspoon Vegetable oil 1 tablespoon FRESH ginger -- minced 3 tablespoons Honey 1 tablespoon FRESH garlic -- mashed Smash garlic/ginger in bottom of pyrex dish (no meatal). Mince green onions finely (green and white). Mix all into dish. Taste. If want sweeter, add more honey. Pour over meat of choice (beef, pork, poultry, seafood) and let stand for 30 minutes to overnight. depending on how strong a taste you desire. Beats the heck out of anything bottled! - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Hoelting Brothers' Barbecue Sauce Recipe By : Midwest Living, August 1994 Serving Size : 32 Preparation Time :0:00 Categories : Sauces Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 18 ounces tomato paste 12 ounces molasses 1 1/2 cups dark corn syrup 3/4 cup white vinegar 3/4 cup honey 2 tablespoons paprika 2 tablespoons whiskey 2 tablespoons worcestershire sauce 1 tablespoon liquid smoke 1 tablespoon hot pepper sauce 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon ground red pepper -- or to taste 2 bay leaves In a 4-quart dutch oven, combine all ingredients. If necessary, use a wire whisk to mix well. Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves. Store in the refrigerator for up to two weeks. Makes 8 cups. Penny Halsey (ATBN65b). Note: Recipe may be halved, or extra sauce may be frozen. - - - - - - - - - - - - - - - - - - from my kitchen to------------------------------->yours..... Dan Klepach ... Remember that you are unique...just like everyone else! ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3 I like it better this way. I always keep the marinade in my fridge. I like it that much. Source: The Sugar Reef Caribbean Cookbook (wrv) - - - - - - - - - - - - - - - - - - from my kitchen to------------------------------->yours..... Dan Klepach ... Speak kind words, and you will hear wonderful echoes. ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3 1/2 cup Ground Allspice 1/2 cup Brown Sugar -- or more 6 to 8 Garlic cloves 4 to 6 Scotch Bonnet Peppers (or equivalent)/seeds and all 1 tablespoon ground Thyme (or 2 TB thyme leaves) 2 bunches Scallions 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg Soy sauce to moisten (2 TBSP) Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. It is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer! This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin posted it here some months ago. Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic)), or a firm- fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating.... and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison. The SB, as I know it, seems to have "relatives" all over the Caribbean, Central and South America, and even into the West coast of the US. One of them is the Habanero. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Chunky Salsa Recipe By : Jan Moppert Serving Size : 1 Preparation Time :0:00 Categories : Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions -- chopped 1 large tomato -- finely chopped 1/2 C tomato sauce 1/4 C + 2 T green olives -- chopped 1 1/2 T dried cilantro 2 T lime juice 2 1/4 tsp olive oil 2 tsp minced jalepeno pepper 3 cloves garlic -- chopped 1/4 tsp salt 1/8 tsp cracked blk pepper Combine all. Cover and refridgerate 6 -8 hours. Formatted by Olivia Lieberman - - - - - - - - - - - - - - - - - - from my kitchen to------------------------------->yours..... Dan Klepach ... Knowledge becomes wisdom only when it is shared. ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3 Method -------- ------------ -------------------------------- -----NANCY HAGFORS (03/94 RR----- 15 1/4 ounces Crushed Pineapple -- drain 2 tablespoons Cream of coconut 1 tablespoon Lime juice 1 tablespoon Cilantro -- snip 1 teaspoon Grated lime peel Combine all ingredients in 2-c glass measure. Microwave (HIGH) until heated through (about 1-1/2 minutes). Serve over fish steaks and fillets. (Tested in 650-700 watt microwave oven.) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Pineapple Salsa** Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Fruits Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Can crushed pineapple 1/4 cup Red bell pepper -- chop 1 Green onion -- slice 1 tablespoon Lime juice 1 tablespoon Soy sauce 1/4 teaspoon Black & red pepper blend Salsa: Combine pineapple, red bell pepper, green onion, lime juice, soy sauce, and black and red pepper blend. - - - - - - - - - - - - - - - - - - from my kitchen to------------------------------->yours..... Dan Klepach ... Hey! They're lighting their arrows!...Can they _do_ that? ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3 Creamy French dressing 1/4 cup Sweet pickle relish 1 tablespoon Sugar 1/4 teaspoon Pepper 1 teaspoon Minced dry onions Stir all together. Makes 2 cups. Store in refg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Salsa De Chile En Polvo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chili Powder Sauce 3 tablespoons oil 2 tablespoons flour 1/4 cup mild chili powder 2 cups beef broth 2 cans (10 1/2) oz. tomato puree 1/2 teaspoon oregano 1/4 teaspoon cumin 1/4 teaspoon garlic powder Heat oil in a large saucepan. Stir in flour and cook 1 min. Stir in chili powder. Add beef broth, tomato puree, oregano, cumin and garlic powder. Taste and add salt if needed. Simmer 15 min. Make about 4 2/3 cups sauce, enough for 12 enchiladas. Norma Kelley - - - - - - - - - - - - - - - - - - from my kitchen to------------------------------->yours..... Dan Klepach ... I was sane once... didn't like it. ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3 small veal knuckle salt and pepper -- to taste cooking oil -- for braising meat 8 tablespoons butter 1 large carrot -- diced 1 bay leaf 1 large onion -- diced 2 stalks celery -- diced 1 pinch thyme 1 clove garlic -- cut in half 8 tablespoons flour 3/4 cup tomato puree 4 cups beef stock 2 cups water STEP ONE In a large, thick-bottomed pot place a little cooking oil. Place in a 425-degree oven and get it smoking hot. Add beef shin and veal knuckle (have butcher break shin and veal knuckle into medium size pieces), salt, and pepper, and cook to a golden brown. STEP TWO Add butter and all remaining ingredients except tomato puree and liquids. Blend thoroughly and continue to brown until vegetables are almost tender and flour is a deep brown. STEP THREE In the meantime, mix tomato puree, beef stock, and water; bring to a boil. Stir into hot bones and vegetables, and add salt and pepper to taste. Reduce heat to 275 degrees and cook covered for at least 2 hours. Stir frequently. STEP FOUR Strain sauce through a medium strainer, place on stove, and bring to a slow simmer. Skim off excess fat (or cool overnight and remove fat). Refrigerate until needed. Makes approximately 1 quart. Source: Locke-Ober, Boston, MA - - - - - - - - - - - - - - - - - - Serving Ideas : Use alone or as a base for other sauces Nutr. Assoc. : 2206 1560 0 244 0 260 92 995 275 1492 620 568 0 115 0 * Exported from MasterCook II * Cajun Barbeque Butter Recipe By : Travis Henderson II Serving Size : 12 Preparation Time :0:10 Categories : Sauces Cajun & Creole Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds unsalted butter -- softened 1 tablespoon cayenne 1 tablespoon black pepper 2 teaspoons salt 1 tablespoon crushed red pepper 1 tablespoon dried thyme 1 tablespoon dried basil 1 teaspoon dried oregano 1 1/2 ounces fresh garlic -- minced 2 tablespoons Worcestershire sauce NOTE Use Cajun Barbeque Butter to make Cajun Barbeque Shrimp. Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed. Source: Travis Henderson II of Newport's Seafood, Dallas, TX - - - - - - - - - - - - - - - - - - Serving Ideas : See Cajun Barbeque Shrimp. Nutr. Assoc. : 165 0 895 0 0 1492 87 1016 0 0 from my kitchen to------------------------------->yours..... Dan Klepach ... I tried daydreaming but my mind kept wandering. ___ Blue Wave/QWK v2.12 --- DB 1.39/004485 * Origin: The Diamond Bar BBS - 909-923-1031 - Ontario, CA (1:218/101) SEEN-BY: 138/1 102 103 146 173 179 236 239 255 218/101 103 502 701 343/1 352/3 SEEN-BY: 352/111 256 409 777 396/1 3615/50 51 PATH: 218/101 3615/50 138/103 1 352/3