Pineapple Salsa
1 (8 ounce) can crushed pineapple, drained2 tablespoons orange marmalade
1 tablespoon chopped fresh cilantro
2 teaspoons seeded, finely chopped jalape?o pepper
2 teaspoons Mexican lime juice
1/4 teaspoon saltStir all ingredients together until well blended. Cover and refrigerate until serving time. Serve cold or at room temperature.Makes about 1 cup.
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Pineapple salsa
Pineapple Salsa2 cups diced pineapple (fresh or canned), drained3 tablespoons chopped fresh cilantro1 tablespoon cider vinegar1/2 teaspoon crushed cumin seed1 tablespoon brown sugar2 teaspoons finely chopped jalape?o pepper, seededStir all ingredients together.
Pineapple Salsa2 cups diced pineapple (fresh or canned), drained3 tablespoons chopped fresh cilantro1 tablespoon cider vinegar1/2 teaspoon crushed cumin seed1 tablespoon brown sugar2 teaspoons finely chopped jalape?o pepper, seededStir all ingredients together.
Tempura batter for vegetables
Tempura Batter for Vegetables1 cup flour1/4 cup cornstarc teaspoon baking powder1 teaspoon salt1 egg, slightly beaten3/4 cup cold water1/4 cup vegetable oilCayenne pepper, to taste (optional)Mix together dry ingredients. Add egg, water and oil and cay
Tempura Batter for Vegetables1 cup flour1/4 cup cornstarc teaspoon baking powder1 teaspoon salt1 egg, slightly beaten3/4 cup cold water1/4 cup vegetable oilCayenne pepper, to taste (optional)Mix together dry ingredients. Add egg, water and oil and cay
Vegetable casserole topping
Vegetable Casserole Topping1/2 box Ritz® crackers, crumbled1/4 cup (1/2 stick) margarine, melted1/2 cup almonds, chopped
Vegetable Casserole Topping1/2 box Ritz® crackers, crumbled1/4 cup (1/2 stick) margarine, melted1/2 cup almonds, chopped
Cheesy vegetable sauce
Cheesy Vegetable Sauce1/2 cup shredded Cheddar cheese1/2 cup sour cream1/4 cup butter or margarine2 tablespoons chopped fresh parsley1/2 teaspoon garlic powderCombine all ingredients in a 1 quart glass bowl. Microwave at MEDIUM HIGH (70% power) for 2 minutes or unt
Cheesy Vegetable Sauce1/2 cup shredded Cheddar cheese1/2 cup sour cream1/4 cup butter or margarine2 tablespoons chopped fresh parsley1/2 teaspoon garlic powderCombine all ingredients in a 1 quart glass bowl. Microwave at MEDIUM HIGH (70% power) for 2 minutes or unt
Hollandaise sauce
Hollandaise Sauce3 egg yolks2 tablespoons lemon juice or mild vinegar1/2 cup melted butter or margarine2 tablespoons hot water1/4 teaspoon saltFew grains of cayenne pepperPut egg yolks in the top of a double boiler. Beat with a wire whisk until smooth but not f
Hollandaise Sauce3 egg yolks2 tablespoons lemon juice or mild vinegar1/2 cup melted butter or margarine2 tablespoons hot water1/4 teaspoon saltFew grains of cayenne pepperPut egg yolks in the top of a double boiler. Beat with a wire whisk until smooth but not f
Inventive vegetable sauce
Inventive Vegetable Sauce1 tablespoon Argo®/Kingsford`s® Corn Starc cup cold milk12 tablespoons margarine1/4 teaspoon salt1/8 teaspoon pepperStir cornstarch and milk together until smooth. Add remaining ingredients. Bring to boil, stirring constantly; boil 1 minu
Inventive Vegetable Sauce1 tablespoon Argo®/Kingsford`s® Corn Starc cup cold milk12 tablespoons margarine1/4 teaspoon salt1/8 teaspoon pepperStir cornstarch and milk together until smooth. Add remaining ingredients. Bring to boil, stirring constantly; boil 1 minu
Jalapeno pepper butter
Jalapeno Pepper ButterGreat to use on corn on the cob!1/2 cup unsalted butter2 jalape?o peppers, finely minced1/2 teaspoon ground cuminBeat butter with electric mixer until light. Beat in jalape?o peppers, then the cumin. Refrigerate until ready to use.
Jalapeno Pepper ButterGreat to use on corn on the cob!1/2 cup unsalted butter2 jalape?o peppers, finely minced1/2 teaspoon ground cuminBeat butter with electric mixer until light. Beat in jalape?o peppers, then the cumin. Refrigerate until ready to use.
Lemon cream sauce
Lemon Cream SauceThis is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.2 cups mayonnaise2 cups sour cream1/4 cup fresh lemon juice2 1/2 teas
Lemon Cream SauceThis is good served with broccoli florets that have been cooked, cooled and lightly sprinkled with Italian salad dressing, as a dip with steamed artichokes or over steamed vegetables.2 cups mayonnaise2 cups sour cream1/4 cup fresh lemon juice2 1/2 teas
Lemon sauce
Lemon SauceMix fresh or bottled lemon juice with mayonnaise. Stir and serve with steamed artichokes.
Lemon SauceMix fresh or bottled lemon juice with mayonnaise. Stir and serve with steamed artichokes.
Mock hollandaise sauce
Mock Hollandaise SauceDelicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.1 cup sour cream1 cup mayonnaise2 tablespoons lemon juice, or to tasteGently blend all ingredients. Cover and r
Mock Hollandaise SauceDelicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.1 cup sour cream1 cup mayonnaise2 tablespoons lemon juice, or to tasteGently blend all ingredients. Cover and r
One-step cheese sauce
One Step Cheese Sauce1/2 cup mayonnaise1/2 cup milk1/2 cup shredded cheeseStir together all ingredients in small saucepan. Heat over medium to low heat about 5 minutes or until heated through and cheese is melted.
One Step Cheese Sauce1/2 cup mayonnaise1/2 cup milk1/2 cup shredded cheeseStir together all ingredients in small saucepan. Heat over medium to low heat about 5 minutes or until heated through and cheese is melted.
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Sauce for chiles rellenos
Sauce for Chiles RellenosServe this over chiles rellenos.2 tablespoons oil1 tablespoon flour1/4 cup chopped onionSaltPepper1 (15 ounce) can tomato sauce1 bay leaf1/2 cup tomato juice1 garlic clove, mashedHeat oil in a saucepan and brown flour
Sauce for Chiles RellenosServe this over chiles rellenos.2 tablespoons oil1 tablespoon flour1/4 cup chopped onionSaltPepper1 (15 ounce) can tomato sauce1 bay leaf1/2 cup tomato juice1 garlic clove, mashedHeat oil in a saucepan and brown flour
Seasoned spread
Seasoned Spread1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing Mix1/4 cup butter or margarine, softenedMix until well blended. Spread on hot cooked vegetables or corn on the cob.
Seasoned Spread1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing Mix1/4 cup butter or margarine, softenedMix until well blended. Spread on hot cooked vegetables or corn on the cob.
White butter sauce
White Butter SauceUse as a dip for artichokes.1/4 cup dry white wine1/4 cup white wine vinegar3 shallots, minced1/3 cup half and half1 1/2 cups butter, softenedCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minut
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White Butter SauceUse as a dip for artichokes.1/4 cup dry white wine1/4 cup white wine vinegar3 shallots, minced1/3 cup half and half1 1/2 cups butter, softenedCombine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minut
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Cream cheese-chive sauce
Cream Cheese Chive Sauce8 ounces cream cheese, cubed1/2 cup milk1 tablespoon chopped chives1 teaspoon lemon juice1/4 teaspoon garlic saltCombine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potat
Cream Cheese Chive Sauce8 ounces cream cheese, cubed1/2 cup milk1 tablespoon chopped chives1 teaspoon lemon juice1/4 teaspoon garlic saltCombine cheese and milk in saucepan; stir over low heat until smooth. Stir in remaining ingredients. Serve over hot cooked potat
Cream sauce
Cream SauceMelt two tablespoons butter in a pan. When it bubbles, add 2 tablespoons flour. Cook and stir about 1 minute to cook the flour. When it is cooked (don`t let it brown!), add 1 cup milk and stir to blend. (The flour likes to stick around the edges, so get it out with a spoon.) I
Cream SauceMelt two tablespoons butter in a pan. When it bubbles, add 2 tablespoons flour. Cook and stir about 1 minute to cook the flour. When it is cooked (don`t let it brown!), add 1 cup milk and stir to blend. (The flour likes to stick around the edges, so get it out with a spoon.) I
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