November 18, 2004
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***EDIT*** I was slightly asleep when I wrote down the basic cream sauce from my head.
That would be one part flour, butter/margarine and two parts cream/milk. rather forgot the butter the first time. *snicker* I've just done it from my head way way too often.
I'm typing out the recipes of my grandmas that I want to keep. These fascinated me.
Its a good thing I've been making the basic cream sauce since I was Zeria's age....
As she doesn't give the recipe for it. ROFL.
And I only knew how to make the cheeze sauce out of all of these. So I'll share, and now I'll have to experiment.
The basic cream sauce btw is 2 parts cream or milk to 1 part flour and 1 part butter/margarine. salt and pepper to taste. As I recall. Of course when I called my grandma to get this information one day when my mom was out of town it took me quite awhile to figure out what 1 part by 2 meant. I was only 14 at the time..........Its amazing how important food becomes to memory.
And my favorite recipe with the basic cream sauce???? Creamed eggs! Basic sauce mixed with 12 boiled/sliced eggs. Served over toast. Now I'm hungry!!!!!!
Use two cups basic cream sauce.
Caraway sauce;
Simmer 5 minutes 1 or 2 TBsp caraway seeds & 3 tbsp ground parsley. Serve over steamed cabbage or saurkraut with spareribs, pork or ham
Cheese sauce.
Remove basic sauce from heat add 1 ½ cups nippy cheeze 3 minutes before serving. Serve over broccoli, cauli, spinach or other vegetables or add dill seeds & serve over steamed or broiled fish.
Dill sauce;
Cook in sauce 1 5o 3 tsp crushed dill seeds. Serve with fish, lamb, veal, eggs or spuds
Egg sauce;
Add 1 ½ tsp worchestershire ¼ cup lemon juice, 2 to 4 eggs
Hot tartar sauce;
Heat 2/3 cup medium cream sauce; add 1/3 cup mayonaise 2 tbsp each ground parsley & lemon juice ½ cup chopped pickles; 1 grated onion tsp dry or prepared mustard. With fish or seafood
Celery sauce;
Simmer 5 minutes in basic sauce 1 ½ cups finely chopped celery or t tsp celery add 4 tbsp ground parsley serve with fish, eggs, liver or heart.
Olive sauce;
½ cup ripe or stuffed olives to sauce salt to taste.
Sauce delicious;
1 grated onion just before serving, beat in 2 egg yolks 2 tbsp lemon juice, 4 tbsp parmeasean cheeze.
Tomato sauce
Saute lightly in bacon drippings, 1 or 2 chopped onions; 1 minced clove garlic 1 chopped stalk celery with leaves; 1 green pepper; 1 finely diced carrot. Stir well & add 2 cups tomato puree or drained & chopped canned tomatoes; 1 tsp salt; pinch of basil or oregno 1 tsp molasses; ¼ to ½ tsp crushed black peppercorns. Cook ten minutes. Add 2 tbsp ground parsley.
Onion Sauce;
2 cups ground onions generous dash cayenne, cook onions in sauce only 5 minutes.
Piquant sauce;
Saute 3 chopped onions 1 minced clove garlic, 2 finely diced carrots, make basic sauce using same utensil add pinch thyme, dash nutmeg; just before serving add 4 tbsp ground parsley ¼ cup lemon juice. Dellicious—serve with fish, lamb, heart, liver, tongue, veal, rice, spinach or any greens.
Comments (3)
SUPAH DUPAH! I swear I was driving down the road just yesterday and thinking how some good sauces might really give me a change up in the kitchen ~ thank you! :goodjob: :heartbeat:
Tonia, Johanna, from SN was wondering about you. She wants to know if she can contact you. Do you remember her?
Those sauces sound great!
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