November 18, 2004

  • ***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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