Sauces/Spices

Crab Sauce

½ c. chili sauce

½ c. butter

½ c. vinegar

½ c. sugar

1 tsp. Worcestershire sauce

dash tobasco sauce

Put all ingredients into saucepan. Bring to a boil long enough to dissolve sugar. Serve hot over crabmeat or shrimp on a bed of lettuce and fresh cut green onions.

Elsa's Green Salsa

8 tomatillos

3 jalpeno peppers

1 med. onion

1-3 cloves garlic

salt to taste

1 handful cilantro, or to taste

Steam tomatillos and peppers about 10 mins. Put in blender with onion, garlic, and salt. Pulse to desired texture. Add amount of cilantro you'd like. Blend a few more seconds. Can add

juice of one lime, if desired. Keeps in refrigerator for about 2 weeks.

Lime Soy Sauce Marinade

½ c. fresh lime juice (3-4 limes) 1 Tbsp. honey

¼ c. soy sauce 2 tsp. minced garlic

¼ c. vegetable oil 1 ½ tsp. chili powder

Combine all marinade ingredients in a gallon-size Ziploc bag. Add about 6 pieces of meat (boneless, skinless chicken breasts or boneless pork chops are my preference). Press air out of the bag and seal. Turn the bag to coat the meat, and refrigerate at least 4 hours, turning the bag occasionally. (I prefer to marinate 24 hours, if possible.)

Grill meat over medium high heat until meat is no longer pink inside—usually 4-5 minutes on each side for boneless meat.

This meat is great to eat as an entrée, but can also be used in tostadas. Cut meat into strips, place on tortilla, and garnish with salsa, guacamole, sour cream, cilantro, lettuce, and shredded cheese, if desired

Grandma Seibert's BBQ Sauce

2 ½ cups catsup ¼ teaspoon chili powder

1 ½ tablespoon Worchestershire Sauce (about) ½ cup vinegar

1 onion, chopped (can use dehydrated) ½ cup sugar

3 cloves garlic, minced 1 cup water

½ teaspoon salt Dash Tabasco sauce

Sally's BBQ Sauce

½ c. honey 1 tbsp. Worcestershire

½ c. brown sugar 1 tsp. garlic powder

2 large tbsp. mustard 1 tbsp. liquid smoke

1 c. Heinz 57 sauce hot sauce to taste

½ c. A-1 sauce 2 tbsp. soy sauce

1 c. ketchup

Mix well and store in the refrigerator.

Teriyaki Sauce

1 c. soy sauce

¼ c. brown sugar, packed

2 Tbsp. lemon juice

1 tsp. ground ginger

½ tsp. garlic powder (I prefer 1-2 cloves real garlic)

¼ tsp. onion powder

Combine all ingredients in gallon sized Ziploc bag. Shake to mix well and dissolve sugar. Add desired meat, (chicken, pork, or beef) and marinate up to 48 hours in fridge. Thaw meat and stir fry with some fresh vegetables. Serve over rice, and add chow mein noodles, cashews,

and pineapple. Can cut up meat into small pieces, and freeze in the marinade. Then just thaw and stir fry with fresh vegetables.

Turkey Gravy

Drippings from turkey

About 1 ½ c. cold water

About ¼ c. flour

Mix water with flour to make a pasty consistency. Meanwhile, simmer drippings. Slowly add water/ flour mixture through a strainer, (to prevent lumps) stirring constantly.

Add about 2 c. chicken broth. Stir to right consistency. Simmer about 5-10 mins. (If too thick, add some broth or water, if too thin, add more flour and water mixture.)

Pesto

Genovese basil or Italian (not parsley)

Pine nuts

Grated Parmesan cheese (Kraft out of the green cylinder not fresh)

Butter ( not margarine, the real stuff)

Good olive oil

We usually pull a large bowl full of basil wash and dry. Handful of pine nuts. Not toasted or salted or anything, just raw. Lots of cheese and start with a stick of butter. Cream together using a blender. Not a food processor or mixer. Slowly add olive oil until it looks the consistency you want.

Homemade Taco Seasoning

2 1/2 Tb chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

1 tsp. paprika

3/4 tsp. cayanne

2 tsp. cumin

2 tsp. salt

2 tsp. black pepper

Mix in a container. Use like any other taco seasoning.

Balsamic Marinade

1 c. balsamic vinegar

1/3 c. olive oil

Basil

Rosemary

Garlic Salt

Mix in a a bag and place meat to marinate for a few hours. Work for chicken or beef.

Mama Savoldi's

RECIPES