Citrus-Barbecue Sauce ingredients:
1 can (6 oz.) frozen orange juice concentrate , thawed, 1-1/3 cups HEINZ Tomato Ketchup, 1/4 cup finely chopped onion s, 2 Tbsp. LEA & PERRINS Worcestershire Sauce, 2 tsp. HEINZ Yellow Mustard
Bring ingredients to boil in saucepan on medium heat, stirring frequently.
Simmer on medium-low heat 5 min., stirring occasionally.
Cool completely.
source heinz.com
Double Mustard Sauce
Yield: 1 1/4 cups
50 g Butter
3 tb Flour
2 ts Mustard Powder
2 ts Prepared Wholegrain Mustard
1 c Vegetable Stock
1/2 ts Salt
Freshly Ground Black Pepper
1 tb Parsley, chopped
Melt butter in a saucepan & add flour & mustard powder. Stir for 1
minute over low heat. Add wholegrain mustard & slowly stir in
vegetable stock until sauce boils & thickens. Add salt, pepper &
parsley. Serve with hot ham steaks, corned beef or steamed
vegetables. Makes 1 1/4 cups.
Source: New Zealand Woman’s Weekly
White Sauce – Medium
Yield: 1 Cup
1 c Milk
2 tb White flour
2 tb Butter
Melt butter in pan. Turn off heat. Sprinkle flour evenly into butter,
stir and slowly drip milk into mixture while stirring to remove all lumps. Turn heat on
low and stir as mixture thickens.
This is a good consistency for creamed vegetables, gravy, diced meats
and egg dishes.
Yields: 1 cup
NOTES : A basic versatile milk sauce.
Basic and modifiable, this sauce can become a cheese sauce or a rich
heavy cream sauce; just add grated cheese or cream until you have
achieved the depth of flavor needed.
For those with cholesterol restrictions, it can be made with low fat
milk and margarine.
Recipe By: Dee Bell Posted by George Elting
