Sauces..BBQ..Spaghetti..Chili Sauce

Remoulade

• 2 C. ketchup
• 1 c. oil
• 1 c mayonnaise
• 1 large dill pickle
• 2 green onions
• 1 sprig parsley
• 1 bell pepper
• 1 Tbsp. A-1 steak sauce
• 1 Tbs. Worcestershire sauce
• dash of Tabasco
• 8 green olives
• 1 tsp, melted butter
• 1 Tbsp. mustard
• 3 pods garlic
• pinch sugar
• pinch of salt

Blend in blender.

Hollandaise Sauce

• 2 egg yolks
• 2 Tbsp. lemon juice
• 1/4 tsp. dry mustard
• 1/2 c. (I stick) butter or oleo
• 1/4 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. Tabasco

Put egg yolks, lemon juice, mustard, sugar, salt and Tabasco into small, heavy earthenware mixing bowl. Mix well. Divide butter or oleo into three equal parts. Add one portion to the egg mixture, and place the bowl in a saucepan of hot water.

Place over low heat, and stir constantly until butter or oleo is melted. Add second portion of butter or oleo. When this is melted, repeat with third portion, stirring constantly as the sauce thickens. Remove from heat. Serve over cauliflower, broccoli, or asparagus. Yield: 2/3 cup.

Tangy Barbeque Sauce

• 1 c. ketchup
• 2 Tbsp. lemon juice
• 2 Tbsp. cider vinegar
• 1/4 c. packed brown sugar
• 2 tsp. prepared mustard
• 1 tsp. salt
• 1/2 to 1 tsp. hot pepper sauce
• 1 bay leaf
• 1 garlic clove, minced
• 1/2 c. water
• 2 tsp. Worcestershire sauce

Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

Barbecue Sauce

• 1-16 oz. bottle ketchup
• 1/4 lb. margarine or butter
• Dark brown sugar

Bring ketchup to boil. Add butter, mix thoroughly until well blended. Add brown sugar for taste. The more sugar you add the sweeter the sauce will be. The best blend is when it is tart and sweet, so blend slow and easy, and keep taste testing. Serves 20 or makes 1/2 quart sauce.

B's Barbecue Sauce

• 2 lb, oleo
• 2 qt. white vinegar
• 2 c. prepared mustard
• 2 Tbsp black pepper
• 10 chickens
• 2 small bulbs garlic
• 6 lemons, hull and all
• 2 tsp. hot sauce
• 2 Tbsp Worcestershire sauce
• salt to taste

Melt the oleo, put in mustard. Add pepper and stir well. Put in vinegar and add hot sauce, Worcestershire sauce and salt to taste.

Extract juice from lemons and add juice and hulls to mixture, then put in the garlic. If it is too sour add some water. If too salty, add mustard.

Simmer over slow fire. Do not boil. Baste chickens every time they are turned.

Barbeque Rib Sauce

• 2 tsp. sage
• 1 1/2 Tbsp. Sugar
• 1 1/3 Tsp. salt
• 1 1/2 tsp. black pepper
• 2 Tbsp. lemon juice
• 2 Tbsp. paprika
• 1 Tbsp. cornstarch
• 1 oz. Accent
• 1 Tbsp. chicken base

Mix ingredients and rub into ribs or chicken the day before cooking. Cover and place in refrigerator. When cooking, do not baste or turn. Cook at 250 degrees until done (1 to 2 1/2 hours). Makes one cup seasoning.

Barbecue Sauce for Spareribs

• 1 cup sorghum molasses
• 1/4 cup ketchup
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. minced onions (or more)
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. chili powder, or to taste
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 drops of Tabasco, or to taste
• 3 lbs. spareribs

Combine all ingredients, plus 1/4 cup water in a stainless steel or enameled saucepan. Beat the mixture over low heat, stirring constantly for 3 minutes. Arrange the spare ribs in a shallow stainless steel or enameled baking dish. Pour the sauce over the ribs making sure the ribs are coated all over. Let the meat set in the sauce for at least 3 hours. Bake in a preheated oven, basting every 10 to 15 minutes for 1 1/2 hours, or until the meat is tender. Carve the meat into serving portions and transfer to heated platter. Garnish with sprigs of parsley. Serves 4 to 6

Quick Tomato Sauce

• 2 Tbsp. fat
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 lb. ground beef
• 2 1/2 cups canned tomatoes
• 3/4 cup (6 oz) tomato paste
• 1/4 cup finely chopped parsley
• 1 Tbs. Worcestershire sauce
• 1 1/4 tsp. salt
• 1/4 tsp. basil
• 1/8 tsp. pepper
• Pinch of cayenne pepper
• 1/2 cup (4 oz.) sliced mushrooms, drained

Melt fat in a large heavy skillet. Add onion and garlic, cook over medium heat for 3 minutes. Add ground beef and cook until browned. Stir in sieved tomatoes, tomato paste, parsley and worcestershire sauce. Add seasonings. Simmer uncovered, stirring occasionally for approximately 30 minutes or until thick. Blend in mushrooms and simmer for 5 to 10 minutes. If sauce becomes to thick blend in water.

Spaghetti Sauce

• 1 lb lean ground beef
• 6 slices bacon
• 4 medium onions, chopped
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 4 cloves garlic crushed
• 1 can (8 oz.) sliced mushrooms
• 2 cans (20 oz. each) stewed tomato
• 4 cans (6 oz. each) tomato paste
• 2 cans (8 oz. each) tomato sauce
• 2 tsp. sugar
• 2 tsp. basil
• salt and pepper to taste

Saute meat until brown. Drain off fat and set aside. Fry bacon until crisp. Drain and crumble. Saute onion, celery, peppers, garlic and mushrooms in bacon fat until soft but not browned. Drain. Combine all ingredients in large saucepan and simmer for about 1 hour. Makes 8 to 10 servings.

Serving Tip: This sauce can be poured over hot spaghetti or mixed with cooked spaghetti, turned into a 2 quart casserole, topped with grated Parmesan cheese, and baked 30 minutes in a 350 degree oven.

Fruity Chili Sauce

• 20 medium tomatoes, chopped
• 6 medium onions, chopped
• 5 medium peaches, peeled and chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 4 cups sugar
• 1 cup vinegar
• 2 Tbsp. salt
• 1/4 cup mixed pickling spices

In large cooker, combine first 9 ingredients. Bring to a boil, reduce heat and simmer. Tie the pickling spices in a double thickness of cheese cloth, then add to the tomato mixture. Continue to simmer uncovered.

Chili Sauce

• 1 lb. hamburger
• 5 cups water
• 1/2 cup chili powder
• 1 tsp. cumin seeds
• 1 whole garlic pod, chopped fine
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tsp. cornstarch

Cook hamburger until tender. Add water and simmer for 10 minutes. Then add chili powder, cumin seeds, garlic, salt, black pepper and cornstarch. Cook over low heat until thick.

Hot Chocolate Sauce

• 2 to 4 sq. unsweetened chocolate
• 1/2 tsp.salt
• 3 c. sugar
• 1/2 c. butter
• 1 large can evaporated milk

Melt chocolate, butter and salt together in double boiler. Add sugar, one half cup at a time, stirring after each addition. Add evaporated milk, a little at a time, and continue stirring until well mixed. Serve over ice cream. Extra sauce may be stored in refrigerator.

Tarter Sauce

• 1 c. cabbage, shredded
• 1/2 c. onion, chopped
• 3 Tbsp. mayonnaise
• 2 Tbsp. mustard
• 2 Tbsp. sugar
• 1 Tbsp salt
• 1 tsp. pepper

Combine all ingredients. Chill.

Hot Chili Sauce

• 2 gal. tomatoes
• 1 qt. chopped onions
• 1 c. chopped bell pepper
• 6-8 hot peppers, chopped
• 1 Tbsp. cloves
• 1 Tbsp allspice
• 1 Tbsp. cinnamon
• 1/2 c. salt
• 3 1/2 c. vinegar
• 5 c. sugar

Wash and peel tomatoes and cut in quarters. Combine tomatoes, onion, peppers, spices and salt in heavy container. Bring to boil. Let simmer 1 1/2 hours over low heat.

Add vinegar and sugar; cook 1 hour or until thick, stirring regularly. Fill hot sterilized jars and seal. Yield: 8-10 pints

Basting Sauce for Chicken

• 2 sticks margarine
• 1/3 c. Lea and Perrins
• 2 lemons

Melt margarine in boiler. Add Lea and Perrin with 1 lemon. Squeeze other lemon and put in sauce. Bring it to a boil. Brush on chicken each time it is turned.

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