Arrange fillets in shallow 1 1/2-quart microwave-type casserole.
Add butter and milk.
Cover and cook 7 minutes or until fish is cooked.
Carefully stir in Newburg sauce mix and microwave 1 minute.
Serve with small red potatoes and vegetable.
ushrooms until tender.
Add Newburg sauce mix and stir well with
Open oysters, letting oysters remain in door half of shell. Place oysters on a shallow baking pan.
Remove cartilage from crabmeat and put in medium bowl.
In a small bowl mix together Newburg sauce, sherry, chopped bacon, garlic powder and Worcestershire sauce.
Pour sauce over crabmeat and mix gently, being careful not to break crab lumps.
Fill each oyster with approximately 1 tablespoon crab mixture.
Melt butter in a large pot.
Add onion and celery; saute about 10 minutes.
Add peppers and shrimp; saute 15 minutes more until shrimp are done.
Remove from heat.
Add flour and sauce mixes; stir well to get out the lumps.
Add 1 quart of milk.
Return to low heat and bring to a simmer slowly, until it thickens.
Add more milk; thin out if necessary.
Add parsley at the end of cooking.
Serve over rice.
In a food processor, add 2 cups flour, carrots, egg and 1 tablespoon oil.
Pulse.
Add water and flour as needed to form a ball.
Remove dough to a well-floured surface.
Roll flat.
Either pass it through a pasta cutter or take a knife and cut pasta into long thin strips about 8 inches long by 1/2-inch wide.
Let rest. Bring 2 quarts water, salted, to a boil.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Combine all ingredients. Heat some to aid in blending flavors. Let cool and then bottle and cap sauce.
Does not need refrigerating.
Yields approximately 2 1/2 gallons.
Soak 1/2 cup poppy seed for 1 hour in 1 cup water.
Bake cake in layers as directed, except use poppy seed-water mixture in place of water.
Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix.
Spread between cooled layers.
Frost top and sides with White Mountain Frosting.
xcept lamb and Herb Mint Sauce. Blend and pour combined ingredients
Saute chopped onions in butter to soften.
Add all other ingredients and cook about 15 minutes.
Then add 1/2 cup Pepsi-Cola (secret ingredient - don't tell).
Boil chicken until almost done, saving broth to make rice.
Add chicken to sauce and simmer.
Melt butter in saucepan, add vinegar, ketchup, hot sauce, peppers and juice of one lemon.
Drop 2 slices of remaining lemon in saucepan with above and boil.
Will keep for days.
It is the best sauce you'll ever taste and especially good on chicken!
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
nd keep warm.
Make sauce:.
Melt butter in medium
Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
Prepare the tomatoes for sauce. Trim and peel the eggplants.
Serve immediately with the Romesco Sauce.* (See Cook's Note).
In a medium size sauce pan add cornstarch, broth, pineapple
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Combine ingredients and heat over hot water until seafood is heated through.
Be careful not to let water in lower pan boil. Serve on hot buttered toast.
Serves 6.
ixture, whisking continuously, until the sauce comes to a boil and