The tangy lime juice and spices come together pleasantly to give your corn-on-the-cob a Southwest flare.
Adobe Butter
4 tablespoons butter
1 tablespoon fresh lime juice
1 green onion, including tops, diced
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon oregano leaves
scant pinch cayenne pepper
freshly ground white pepper
Melt butter in a small bowl in the microwave for two minutes. Add remaining ingredients and stir well. Serve on corn-on-the-cob.
Makes 3/4 cup
If you really want to get fancy, wrap a piece of lettuce around a large toothpick or small wooden skewer. Secure with thread. Each person gets one of these "vegetable paint brushes" to spread the hot butter on the corn cob.
measuring butter/margarine
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Just the right balance of flavors fro Sesame Cashew Chicken, won-tons, or appetizer-sized chicken legs. (dds)
Apricot Sweet and Sour Sauce
18-ounce jar sugar-free apricot conserves
1/4 cup red wine vinegar
3 tablespoons catsup
1 tablespoon sherry vinegar (optional)
1 tablespoon low-sodium soy sauce
1 tablespoon horseradish or Dijon mustard
1/2 clove garlic, minced
Combine all ingredients in a small bowl and mix well. Serve at room temperature.
Makes 2 cups
This sauce keeps well in the refrigerator for two weeks. (dds)
Reprinted from Delitefully HealthMark by Susan Stevens, copyright ©1989, with permission from HealthMark Centers of Colorado, Inc.
measuring liquid ingredients,
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This is a good light base sauce for pizza because it is just the right thickness, and its flavorings will not overwhelm other toppings.
Basic Tomato Sauce for Pizza
1 can (28 ounces) Italian-style tomato purée
1 large clove garlic, minced
1 teaspoon dried oregano or marjoram
4 fresh basil leaves or 1 teaspoon dried
1 bay leaf
freshly ground black pepper, to taste
Place all the ingredients in a 3-quart saucepan. Cover and bring to a boil. Uncover, lower the heat, and simmer, stirring occasionally, 30 minutes.
Makes 3 cups (enough for two 12-inch pizzas)
This sauce may be made ahead and frozen.
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Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.
This rich dressing has a heady herbal aroma which flavors bland pasta dishes fabulously. (dds)
Basil Dressing
1 cup packed fresh basil leaves
2 tablespoons virgin olive oil
2-3 cloves garlic, crushed
1/2 cup virgin olive oil
3-4 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
In food processor, purée basil leaves, 2 tablespoons olive oil and garlic to a paste. Add 1/2 cup olive oil, lemon juice, salt and pepper. Process until well blended.
Makes one cup
Best when served last-minutes fresh. (dds)
Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987
washing produce,
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juicing citrus fruits,
salt and pepper to taste,
using a food processor,
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If only once in a lifetime, you must try making this with a mortar and pestle. I harvest fresh basil from my plants several times during the summer to make pesto and freeze it in 1/2 cup portions. There's nothing quite like the fresh taste of summer in the dead of winter.
Basil Pesto
2 cups fresh basil leaves
3 cloves garlic, peeled
3/4 cup virgin olive oil
3/4 cup Parmesan cheese
1/4 cup pine nuts
1/2 teaspoon salt
freshly ground black pepper to taste
Place basil and garlic in the bowl of a food processor. With the motor running, drizzle oil slowly through the food tube. Process until ingredients are puréed. Add remaining ingredients and pulse a few times to blend.
Suggestions for using pesto:
Toss 1/2 cup with 9 ounces fresh pasta.
Drizzle 1-2 tablespoons over pizza sauce before adding toppings.
Add 1/4 cup to minestrone during last 10 minutes of simmering.
Makes 1/2 cup
Pesto freezes well. I had a friend suggest I freeze it in an ice cube tray for portions. It ruins the tray for any other use, but really does the trick.
washing produce,
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using a food processor,
This marinade imparts a distinct flavor to beef or pork. They can then be broiled or grilled.
Beer Marinade For Beef Or Pork
1 1/2 cups flat beer
1/2 cup light oil
1/4 cup orange marmalade
3 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 clove garlic, split
1 tablespoon dry mustard
1 teaspoon ground ginger
1/2 teaspoon salt
2 cloves
1 dash hot pepper sauce
Combine all ingredients and pour into a self-sealing plastic bag. Slice or cube meats according to desired use and place in bag. Marinate for 2-4 hours.
Makes 2 cups
Marinades partially cook meat, which reduces normal cooking times.
measuring liquid ingredients,
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Quite the delightful touch for brunch or dessert and ready in a flash.
Caramel Sauce for Dipping Fruit
8 ounces cream cheese
1/4 cup white sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
scant pinch nutmeg
Blend all ingredients in a blender or food processor. Serve with sturdy fresh fruit such as apple slices, pear slices or strawberry halves.
Makes 1 1/2 cup
measuring dry ingredients,
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Chutneys provide a pungent companion for meats and vegetables. This one is stellar on the Thanksgiving table alongside The Turkey.
Cranberry Chutney
2 cups fresh cranberries, halved
3 slices canned pineapple, diced
6 dried peaches, snipped small
1/2 cup coarsely chopped crystallized ginger
1/2 cup dark raisins
1/2 cup sliced blanched almonds
1/2 cup molasses
1 cup wine vinegar
1 teaspoon curry powder
1 teaspoon dry mustard
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon salt
In a bowl, combine cranberries, pineapple, peaches, ginger, raisins and almonds. In a 2-quart saucepan, stir together remaining ingredients and bring to boil. Simmer-boil 10 minutes, remove from heat and stir in cranberry mixture. Bring to rapid boil for 10 minutes. Remove from heat and cover; let stand several hours, to merge the flavors.
Makes 1 quart
Refrigerated, chutney keeps indefinitely.
slicing vegetables
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Tangy meets creamy to sit atop a spinach salad. (dds)
Creamy Mustard Dressing
2 hard cooked eggs, mashed with fork while still warm
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 tablespoon Dijon mustard
5 tablespoons heavy cream
1/4 cup red wine vinegar
One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute. When blended, whisk until smooth.
Makes 1 cup
Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987
boiling and peeling eggs,
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Dana passed this recipe on to each of her five sons, whose families have adapted it to their own tastes. I have had to write out this recipe at the request of guests after many a backyard party.
East Texas Barbecue Sauce
1 10-ounce can tomato soup, undiluted
1 soup can of catsup
1/2 to 1 soup can of vinegar, any flavor
1/2 stick butter or margarine
1/4 to 1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco sauce
salt and pepper to taste
Combine all ingredients in small saucepan. Heat gently to a simmer for 10 minutes. Use for outdoor grills or oven barbecuing on any kind of meat.
Makes 2 cups
If you are using this as a table sauce as well, save back a portion before starting the grilling process. This keeps raw meet juices from permeating the sauce for table use.
opening cans,
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This sauce is a delightful, rich beginning for lasagna or other pasta dishes. (dds)
Herbed Tomato Béchamel Sauce
1/4 cup butter
1/4 cup all-purpose flour
3 tablespoons minced fresh basil or 1 teaspoon dried basil
1/8 teaspoon dried thyme
pinch dried oregano
2 cups milk
1 10 1/2-ounce can tomato purée
3 egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon butter, softened
In large saucepan, melt butter over medium-low heat until bubbly. Remove from heat and whisk in flour, basil, thyme and oregano. Cook, stirring constantly, about 3-5 minutes. Do not let flour brown. Gradually whisk in milk. Increase heat to medium-high and cook, stirring constantly, until sauce thickens. Stir in tomato purée. Remove from heat and let cool for 5 minutes. Whisk in egg yolks, salt, pepper and nutmeg. Transfer to bowl and spread softened butter over sauce to prevent skin from forming.
Makes 3 1/2 cups
Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987
measuring butter/margarine,
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The classic red sauce, without meat, and with 2 variations. Use any version of this in lasagne, in eggplant parmesan, or on pasta of any size or shape.
Italian Tomato Sauce
2 to 3 tablespoons olive oil
2 cups onion, chopped
1 medium-sized bell pepper, diced
2 teaspoons basil
1 teaspoon oregano
1 teaspoon thyme
1 1/2 teaspoons salt
1 1-pound, 13 ounce can tomatoes
1 6-ounce can tomato paste
1 tablespoon honey
lots of black pepper
4 to 6 large cloves garlic, minced
1/2 cup freshly minced parsley
Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs, and salt, and sauté over medium heat until the onion is very soft (8 to 10 minutes). Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered, for 20 to 30 minutes. Add garlic, and cook about 10 minutes more. At this point, the sauce can sit for up to several hours, or be refrigerated for up to a week. Heat gently before serving, and add parsley at the last minute.
For marinara variation add:
2 medium stalks celery, minced
1 pound mushrooms, chopped
1 to 2 medium (6-inch) zucchini, diced
2 to 3 medium-sized ripe tomatoes, chopped
a handful of fresh basil leaves, chopped
For cavolflore variation add:
1 large cauliflower, in 1-inch florets
Steam until tender.
Makes 5 cups
Reprinted with permission from Moosewood Cookbook by Mollie Katzen ©1992 by Ten Speed Press.
measuring liquid ingredients,
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sautéing vegetables,
setting the timer,
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preparing broccoli and cauliflower,
peeling tomatoes,
Using the microwave makes this preparation fool-proof.
Microwave White Sauce and Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/8 teaspoon salt
freshly ground pepper
Microwave butter in covered dish 30-45 seconds. Whisk in flour, whisk in milk. Add salt and pepper. Microwave 1 minute. Stir. Microwave 2 more minutes. Let stand 5 minutes.
For cheese sauce, add 1/2 cup shredded cheddar or other cheese and microwave for 1 minute before letting it stand.
Makes 1 cup
measuring butter/margarine,
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Healthy, simple and versatile.
Stir-fry Sauce for Meats and Vegetables
1 tablespoon cornstarch or arrowroot
3 tablespoon cold water
1 tablespoon soy sauce
2 tablespoons sesame or peanut oil
3 medallions fresh ginger root or 1/2 teaspoon ground ginger
2 cloves garlic, minced
1 green onion with tops, sliced
Whisk cornstarch and cold water. Add soy sauce and ground ginger root at this point if not using fresh. Heat oil to very hot, but not scorching. Stir-fry fresh ginger, garlic and onion for 2 minutes. Continue with selected recipe by adding seafood, meats or vegetables in descending order of firmness.
Makes enough for 4 sir-fry portions
If you are using meats, marinate the pieces in a little of the soy sauce/cornstarch mixture and stir-fry a few minutes before adding vegetables. Small pieces of chicken or shrimp with added lemon in the soy are yummy with broccoli, baby ears of corn, snow peas, water chestnuts and cashews for a bit of crunch.
measuring dry ingredients,
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Every holiday meal, peals of "Who knows how to do the gravy?" ring out. It's just a matter of proportions and a little technique...not hard at all!
Turkey Gravy
1/2 cup deglazed pan drippings from turkey roaster
2 tablespoons flour
1 1/2 cup hearty chicken stock
salt and pepper to taste
Make the gravy directly in the roasting pan. Sprinkle the flour over the deglazed pan drippings and stir while heating for about 3 minutes. Add 1/2 cup of the chicken broth and continue cooking for an additional 5 minutes. Then add the remaining chicken broth and stir all the while it is cooking until your deisred consistency is reached.
Makes 2 cups
If you would like a cream gravy, add 1/2 cup light cream at the same time you are adding the chicken broth.
deglazing ingredients,
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