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Condiments
| Authentic Thousand Island Dressing
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INGREDIENTS:
1 eggs
1 1/2 tbs Worcestershire sauce
1 tablespoon white sugar
1 teaspoon white vinegar
1/2 or 1 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup chopped black olives
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DIRECTIONS:
Place egg in a saucepan and cover with cold water. Bring water to a boil for seven minutes and remove from heat. Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, mayonnaise, relish and olives until evenly blended. Chill and serve spooned over fresh greens. You can also add a touch of ketchup for color.
Store in the refrigerator.
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| Brother Joe's Texas Barbecue Sauce
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1 medium onion, chopped
1/2 cup diced celery
2 tablespoons butter
1 tablespoon cider vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
2 cups ketchup
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 cup water
1/2 teaspoon salt
In a skillet, brown the onion and celery in the butter. Add the vinegar, sugar, leon juice, ketchup, worcestershire sauce, mustard, water and salt; simmer on low for 10 to 15 minutes.
Great on chicken breasts, ribs, pork and beef.
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1/2 cup (1 stick) BUTTER, SOFTENED
1/2 cup sliced radishes
1 teaspoon lemon juice
In a rood processor, cream the butter. Add the radishes and lemon juice. Using the pulsing action, process just enough to finely chop the radishes. Transfer the ixture to a bowl and serve.
Yield: 3/4 cup
Serve on pupernickel or a similar dark bread for an intriguing appetizer.
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| Chinese Red Sweet and Sour sauce
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Yield: 4 servings
2 tb Oil
5 cloves fresh Garlic, minced
2 ts Ginger, minced
1 c Water
1 c Vinegar
1 c Sugar
1 c Ketchup
2 tb Cornstarch
2 tb Water
1/2 ts Salt
Heat the oil in a wok and add garlic, ginger,
water, vinegar, sugar and ketchup.
Dissolve the cornstarch in the water and add salt.
Add to the mixture in the wok and cook until
clear.
Serve hot, or cool and refrigerate for later use.
Reheat before serving over fish.
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