grilled or fried hamburgers
1 (12 oz) can tomato paste
1/2 cup sugar
1/4 cup green pepper, chopped
salt and pepper, to taste
1 cup water
1/4 cup onions, chopped
2 tbs vinegar OR lemon juice
1 small bottle ketchup
5 tbs brown sugar
2 tbs Worcestershire sauce
Combine all ingredients (except hamburgers) in a large mixing bowl.
Place in a crockpot with the hamburgers.
Cook on MEDIUM setting until ready to serve.
combine the following ingredients in a blender and mix well.
2 cups mayonnaise
1/3 cup half-n-half
2 tbs poppy seeds
2/3 c sugar
1/2 c raspberry vinegar
3 tbs raspberry jam
keep in the refrigerator for 1 week.
serves about 8
1 c butter, divided
2 tbs chopped shallots
3/4 c burgundy wine
4 fresh mushroom stems, cut up
2 tbs chopped parsley
4 peppercorns
1 sprig fresh thyme OR 1/8 tsp dried thyme leaves
1/2 stem fresh tarragon OR 1/8 tsp dried tarragon leaves
1 bay leaf
3 tbs flour
1 1/2 c beef stock
salt and freshly ground pepper to taste
heat 1/2 cup butter in a skillet and saute shallots for 2 minutes. add burgundy, mushrooms, parsley, peppercorns, thyme, tarragon and bay leaf. simmer until reduced by half. set aside.
heat remaining butter in a saucepan. add flour and cook and stir until lightly browned. add beef stock and bring to a boil, stirring with a whisk. let simmer, covered, for about 2 hours. if necessary, reheat wine mixture and strain liquid into beef stock. mix well. taste and add salt and pepper as needed.
YIELD; 2 1/2 cups
1 cup oil
3/4 cup sugar
1 cup red wine vinegar
6 cups buttermilk
1 tsp black pepper
1/2 tsp salt
2 cups sour cream
2 cups mayonnaise
1 (6 oz) can coconut cream
in a blender or food processor with a steel blade, combine all ingredients and blend well.
refrigerate any unused portion.
makes 1 gallon
4 (6 oz) cans tomato paste
1 (15 oz) can tomato sauce
1 cup water
1 tsp garlic powder
2 tbs italian seasoning
1 tsp sat
1/2 tsp pepper
3 tbs olive oil
1 tbs honey
4 tbs parmesan cheese
combine all ingredients except cheese in a crockpot. cover and cook on LOW for 4 hours. stir every 30 minutes to 1 hour so it doesn’t stick. after four hours, stir in the cheese. cool to room temperature and package for freezing, or use in 1-2 days.
2 cups sugar
3 tbs flour
1 tsp salt
1/2 tsp ground mustard
3 eggs, lightly beaten
1 cup vinegar
1 cup water
mayonnaise
in a saucepan, combine sugar, flour, salt and mustard; stir in eggs. gradually stir in vinegar & water until smooth. bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. cover and refrigerate. just before serving, combine desired amount of “base” with an equal amount of mayonnaise. serve as a dressing for potato salad, coleslaw or salad greens. refrigerate leftovers.
makes 3 3/4 cups “base”
1/2 lb ground beef
1 cup chopped onion
1 cup chopped bell pepper
1 cup sliced mushrooms
1/2 tbs fresh minced garlic
2 (14 1/2 oz) cans no-salt added whole tomatoes, undrained and crushed
1 (6 oz) can no-salt added tomato paste
1 cup low-salt beef broth
1 1/2 tbs dried basil OR 1/4 cup chopped fresh basil
1/2 tsp oregano
1/2 tsp marjoram
in a dutch oven, brown beef with onions, bell pepper, mushrooms and garlic; drain. stir in remaining ingredients; simmer, uncovered, 30 minutes, stirring occasionally.
makes 4 1/2 cup sauce
1/3 cup olive oil
1 tbs freshly grated lemon zest
1/4 cup + 2 tbs freshly squeezed lemon juice
1 1/2 tsp sugar
1 1/4 tsp black pepper
1 tsp salt
2 tbs chopped fresh parsley
in a small bowl, combine the oil, lemon zest, lemon juice, sugar, pepper, salt,and the parsley. marinate fish for 30 minutes, chicken up to 2 hours. (if marinating for more than 1 hour, cover and refrigerate.
srves 6-8
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/2 cup sour cream
1/3 cup milk
1 tbs sugar
2 tbs white vinegar
1 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
1 clove garlic, minced
stir together all ingredients in a medium bowl; cover and chill. serve over tossed greens or mixed veggies. (stir in additional milk if dressing thickens upon standing.)
1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced
in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.
makes 1/3 cup
