|
2 cups blueberries, fresh or frozen 3/4 cup sugar 1 tbs cornstarch 1/8 tsp cinnamon Place blueberries in a small saucepan. Mix sugar and cornstarch together and pour over blueberries. Cook over medium heat until thick and bubbly, and until cornstarch taste is gone. You may add water to thin the sauce to the desired consistency. |
|
14 oz can apricot halves 1/4 tsp cinnamon 2 tbsp butter whipped cream (optional) Drain apricots and reserve 1/2 of the syrup. In a small sauce, place apricots, reserved syrup, cinnamon and butter. Cook over medium heat until thick and bubbly. Serve warm over waffles or pancakes. A dollop of whipped cream on top really brings the flavor out. |
|
16 oz pkg. frozen sliced strawberries, thawed 1 tbsp cornstarch whipped cream Pour strawberries into a small saucepan. Stir in cornstarch and mix well. Cook over medium heat until thickened. Serve warm or cold with a dollop of whipped cream. |
|
1 cup basic white sauce 1/2 cup sour cream 1/4 cup grated swiss cheese 1/4 cup milk or wter 1 tsp lemon juice In a small saucepan, whisk all ingredients together and heat over medium heat until hot. Pour over Chicken Cordon Bleu. |
|
6 cups sliced rhubarb 15 oz pkg.frozen sliced strawberries 1 cup sugar Pour everything into a large kettle and bring to a boil over medium heat. Simmer until rhubarb is soft and starting to fall apart, sugar is dissolved and all is well blended and starting to thicken, about 10-15 minutes. Serve warm or cold. |
|
3 cups white sugar 3/4 cup cocoa 1/2 cup flour 3 cups cold milk 3 tbs butter or margarine 2 tsp vanilla In a large saucepan, combine sugar, cocoa and flour. Stir well. Add milk, butter and vanilla, mixing well. Bring to a boil over med-high heat, stirring constantly for 3 minutes. Lower heat and cook until thick. Serve warm or cold over ice cream. Store in refrigerator. |
|
4 egg yolks 1 tbsp fresh lemon juice 1/2 cup unsalted butter, melted and cooled to room temperature salt Vigorously whisk, or beat with an electric mixer, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan of barely simmering water(or use a double boiler-do not allow the water to touch the bottom of the bowl or pan). Continue to whisk rapidly, being careful not to let the mixture get too hot or the egss will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and season to taste with salt. Serve warm. Makes about 1 cup. Variations: Bearnaise Sauce:Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Maltaise Sauce:After sauce thickens, stir in 1/2 teaspoon grated orange peel and 2 tablespoons orange juice. Mousseline Sauce:Prepare Hollandaise Sauce and cool to room temperature. Just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form and fold into the cooled sauce. |
|
2 1/2 cups lightly packed fresh basil leaves 1 cup freshly grated parmesan or romano cheese 1/3 cup olive oil 1/4 cup pine nuts salt and freshly ground pepper to taste In a blender or food processor, combine the basil, parmesan or romano, and olive oil. Whirl to form a paste. Stir in pine nuts; season to taste with salt and pepper. |
|
1/2 cup cider vinegar or distilled white vinegar 1/2 cup sugar 4 large garlic cloves, mashed to paste with pinch of salt 1/4 teaspoon salt 1 1/2 teaspoons dried hot red pepper flakes In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool. Serve sauce at room temperature in individual condiment bowls for dipping. |
|
1/4 cup olive oil 3 large onions, coarsely chopped 3 or 4 garlic cloves, minced or pressed 6 lbs ripe tomatoes, peeled and chopped 1 cup lightly packed fresh basil, chopped 1/2 to 1 tablespoon sugar salt and pepper to taste Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes. Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes. Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving. |
