Horseradish Sauce

Horseradish Sauce

1 1/2 tsp powdered dry mustard
1 1/2 tsp warm water

Combine the above two ingredients and let it sit for 10 minutes. Then add the following and mix well:

1 T horseradish (I love Silver Springs brand)
1/3 cup sour cream
1/3 cup mayonnaise (not Miracle Whip)



By: Rita

Red Enchilada Sauce

INGREDIENTS

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tsp minced onion
* 1/2 tsp dried oregano
* 2 1/2 tsp chili powder
* 1/2 tsp dried basil
* 1/8 tsp ground black pepper
* 1/8 tsp salt
* 1/4 tsp ground cumin
* 1 tsp dried parsley
* 1/4 cup salsa
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups water


DIRECTIONS

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

by: Rita E in AZ

Sour Cream Sauce for Chicken Enchiladas

1/4 cup margarine/butter
1/4 cup flour
1 1/2 - 2 cups chicken broth
1 cup sour cream
4 oz. can green chilies

Melt butter in saucepan. Blend in flour (whisking works best). Stir in broth gradually. Cook until thickened (typically has to come to a boil first), stirring
constantly. Stir in sour cream and green chilies. Cook until heated through, stirring constantly. Pour over enchiladas.

by: Mousebite

Eastern Shore Barbecue Marinade

2 beaten eggs
5 tsp. poultry seasoning
1 tsp. black pepper
2 tsp. salt
2 c. vinegar
1 c. vegetable oil

Mix together. Marinate chicken pieces. Baste with marinade while grilling

Aunt Carol’s Spaghetti Sauce

Once you taste this HOMEMADE Spaghetti Sauce, you’ll never buy store-bought sauce ever again – along with a loaf of that “Pane Italiano Italian Bread” from GIANT that’s crusty on the outside and soft and chewy on the inside – makes this meal “ohh so good” –

Ingredients

• 1 can (11.5 oz.) V-8 juice
• 3 cans (12 oz. size) HUNTS or CONTADINA tomato paste
• 6 cans water (using empty tomato paste cans)
• 2 large onions – chopped (I used the yellow cooking onions)
• 1/4 cup CARAPELLI olive oil for sautéing and baking
• 3 stalks celery – chopped
• 1 tablespoon parsley
• 2 fresh garlic cloves – minced
• few squirts TABASCO hot sauce
• 1/2 teaspoon sweet basil
• 1/2 teaspoon thyme
• 1 teaspoon Italian seasoning
• 1/4 teaspoon oregano
• 2 to 3 tablespoons sugar (I use 2 most times)
• 1 to 1-1/2 cups KRAFT grated Romano cheese
• salt and pepper to taste
• 1 can (14.5 oz) REDPACK or HUNTS petite diced tomatoes (optional)
• 1 jar (4.5 oz) of GREEN GIANT sliced mushrooms, drained (optional)

Brown onion and celery in olive oil. Mix all other ingredients in large pot. Add onion and celery using oil also. Cook about half an hour or so over low heat. Serve over BARILLA No. 5 spaghetti or pasta of your choice, cooked according to package directions.

My spaghetti sauce with meatballs is what we like the best… but you can brown up a pound of lean ground beef to go with… or brown up some hard-to-find HILLSHIRE FARMS hot links – cut in 2-inch pieces (GIANT sells these around these parts --- DO NOT use Beef Hot Links !! Talk about awful !!) or you can brown up some HATFIELD Sweet Italian Sausage links…

Note: This makes a GR8 pizza sauce too… just don’t add the sugar !!


by: Aunt Carol