‘Sauces’

Mango Salsa




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Prepare one day ahead

Yields ~ 4 cups

2 fresh ripe mangos

Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.

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Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.

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1 medium cucumber

1 tomato or a handful of grape tomatoes

3 scallions

½ green bell pepper

1 green anaheim chilie

1 jalapeno (if desired)

Variation:

Add a diced avocado.

Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.

Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.

1 lime, juiced

1 orange, juiced

½ tsp salt

6 fresh cilantro leaves

Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.

A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.

Pear Sauce

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Yields 4 cups

6 large pears

Peel the pears, cut into quarters, remove and discard the core. Slice crossways into thin slices. Place in a saucepan.

½ cup water

Optional: Substitute ¼ cup of Armagnac or Cognac.*

Add to pears. Bring to a boil and cook over low heat just until the pears are tender. The time varies; ripe pears will take about 20 minutes, unripe pears may take up to an hour. Add more water if the pan goes dry.

½ cup sugar

½ tsp cinnamon

¼ tsp nutmeg

Dash salt

1 tsp vanilla

2 Tbsp butter

Turn off the heat. Add all and stir well.

1/2 cup lukewarm water

2 Tbsp cornstarch

Dissolve the cornstarch in water. Add to the pears while stirring briskly to avoid lumps. Turn on the heat, bring back to a boil, cook for a minute, stirring constantly.

*Although I say the liquor is optional, it really is the secret ingredient of this sauce. The alcohol will boil off as it cooks, leaving a wonderful flavor.

Warm pear sauce is delicious on pancakes.Warm pear sauce is delicious on pancakes or shortcake.

Yogurt Dill Dip & Salad Dressing




Yields ~2 cups

2 (6 oz) cartons fat free plain Greek style yogurt

½ pkg dry ranch dressing mix (1 ½ Tablespoons)

1 Tbsp dillweed

½ cup skim milk (for dressing)

Mix together. Omit the milk if you are using this as a dip.

1 tsp sugar (if desired)

Taste it first! I prefer no sugar, but you may add a little to suit your taste.

Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.

I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!

Yogurt Tartar Sauce

 

 

Yields ~2 cups

 

2 (6 oz) cartons Chobani fat free plain Greek style yogurt

¼ cup finely minced onion

¼ cup finely minced dill pickle

¼ tsp garlic powder

¼ tsp salt

 

Mix all ingredients. Tightly cover and store in the refrigerator up to one week.

This light Tartar sauce is perfect with fish burgers and fish sandwiches.

 

Beef Barbeque Sauce

 

 

Yields 5 cups

1 can beef broth

4 Knorr beef bouillon cubes

1 large onion, finely chopped

4 cloves garlic, finely minced

1 bottle (36 oz) ketchup

¼ cup vinegar

¼ cup Worcestershire Sauce

¼ cup brown sugar

1 tsp dry mustard

 

Pour the broth into a large saucepan. Add the bouillon, onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Divide into small containers and freeze until needed.

 

Chicken Barbeque Sauce

 

 

Yields 5 cups

1 can chicken broth

4 Knorr chicken bouillon cubes

1 large onion, finely chopped

4 cloves garlic, finely minced

1 bottle (36 oz) ketchup

¼ cup vinegar

¼ cup Worcestershire Sauce

¼ cup brown sugar

1 tsp dry mustard

 

Pour the broth into a large saucepan. Add the bouillon, onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Divide into small containers and freeze until needed.

 

Rhubarb Sauce

 

Rhubarb

Water

Sugar

Cut the rhubarb into ½ “ pieces. Place in a large saucepan. Add water just to the top of the rhubarb. Bring to a boil. Turn heat to med-low and simmer until the rhubarb cooks down into a sauce. Add sugar to taste.

 

Rhubarb sauce was a staple on Gramma Florence’s table. She served this treat all summer long on cake, on ice cream or just plain.

Buffalo Hot Sauce

¼ cup butter (1/2 stick)

¼ cup Frank’s Red Hot Sauce

½ tsp minced garlic

Melt the butter in a glass dish in the microwave. Blend in the hot sauce and garlic. Stir well again before serving.

 

Syruple (Maple Syrup)

1 cup sugar

1 cup brown sugar, firmly packed

1 cup water

Measure the sugar into a 4 cup glass measuring cup or deep bowl. Add the water and stir. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the syrup is boiling for 30 seconds. Remove and stir.

 

2 Tbsp light corn syrup

1 tsp vanilla

½ tsp maple extract

Add and stir. Serve warm on your pancakes.

 

Store in a jar in the refrigerator.

 

This is the maple syrup of my childhood. Dad called it “syruple”. When I first tasted real maple syrup, I thought it tasted funny. I still prefer syruple over the real stuff.

Blueberry Sauce

1 lb bag frozen blueberries

1 cup warm water

¼ cup sugar

2 Tbsp cornstarch

Pinch of salt

Place about 1 cup of the blueberries in a 4 cup glass measuring cup or bowl. Add the rest and mix with a fork until the cornstarch is dissolved. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the sauce is boiling and translucent.

 

Trader Joe’s frozen wild boreal blueberries are best!

Add the remaining blueberries. Cover with plastic and set aside for a few minutes to defrost. Microwave on high for one minute just before serving on your pancakes.