hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Serve warm.
Bread Pudding Sauce Recipe.
Mix everything together and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Spoon 1/2 cup enchilada sauce into a greased 13\" x
br>Directions for sauce:
This recipe makes enough sauce for about 2
he brisket with the espresso sauce on both sides, wherever the
br>My Note: Double the recipe because its going to go
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
or 2 hours.
Prepare sauce by melting margarine in a
Marinara Sauce: Combine onion, chicken broth, garlic,
his mixture).
When the sauce is piping hot, and the
Mix first 7 ingredients throughly together and pack into a loaf pan.
Next put the strips of bacon on top and bake for an hour at 350F degrees.
While waiting, mix the sauce ingredients together.
After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes. I have sometimes added 1/2 teaspoon of garlic salt instead of the salt to the sauce mixture and that is also delicious!
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Melt butter in saucepan.
Add rest of ingredients.
Can be used for any recipe calling for barbecue sauce.
pread \"My Mom's Piquant Sauce, Recipe #200548\" on top of loaf
In a blender or food processor, add all the ingredients.
Blend until smooth.
Store in a glass jar with lid.
Chill for a hour or overnight before serving.
Keep in refrigerator up to 2 weeks.
NOTE: If you want it to be alittle more of a hotter taste, add alittle more Tabasco sauce and another dash of white pepper.
ome of this for the sauce recipe.
Add 1/4 cup