(yield: 25)
temp: simmer
time: 1 hour
4-1/2 garlic cloves
3/4 c. onions, chopped
2/3 qt. tomato puree
1/3 qt. tomato paste
3/4 qt. water
1/8 c. salt
1/4 t. sugar
1/4 t. worcestershire sauce
procedure
1. blend in all ingredients,
2. simmer about 1 hour or until saucs is thick.
3. serve over macaroni, noodles, rice, or spaghetti.
Source: KJFSC
(yield: 25)
time: 20 min.
1/4 c. cornstarch
1/2 lb. sugar
1/2 tsp. salt
1-1/2 oz. cocoa
1/2 qt. water
2/3 c. butter
procedure:
1. mix cornstarch, sugar, salt, and cocoa; add 1/2 cup water, and stir until smooth.
2. heat remaining water to boiling; add cornstarch mixture slowly, stirring constantly,
3. heat to boiling point: boil 5 minutes, or until clear and thick, stirring frequently. remove from heat.
4. add butter; mix well, serve hot or cold,
5. this sauce is good served over cake or ice cream.
Source: KJFSC
(yield: 25)
serving size: 1/3 cup
1 qt. medium white sauce
1 tsp. worcestershire sauce
1 c. cheese
procedure
1. make a well-seasoned medium white sauce, cool a little,
2. just before serving, add worcestershire sauce and grated cheese.
5. use as a basic cheese sauce or serve on potatoes or vegetables,
Source: KJFSC
Ingredients depend on whether you require thick or thin sauce:
very thick
1 qt. milk
5 oz. flour
5 oz. margarine
2-1/4 tsp. salt
medium
2 qts. milk
4 oz. flour
1/2 lb. margarine
2-1/4 tsp. salt
thin
2 qts. milk
1 oz. flour
4 oz. margarine
2-1/4 tsp. salt
procedure:
1. melt margarine and remove from heat,
2. add flour, stir until smooth, add salt.
3. add hot milk gradually, stirring constantly,
4. cook and stir as necessary, until smooth and thick (15 to 20 min.).
Source: KJFSC
(yield: 50 servings)
for: hamburgers, chicken, pork
6 1/2 cups tomato puree
2 cup catsup
1 cup water
2 medium onions, chopped
1/2 cup vinegar
1/4 cup worcestershire sauce
2 tbsp. dry mustard
1/4 cup brown sugar
2 tsp salt
procedure:
1. mix all ingredients.
2. heat, pour over meat before serving.
source: KJFSC