by Cindy Sanchez
Tired of the same old meats, seafood and vegetables? Try sassing them up with some sauce! These sauces are easy to prepare and will add just the right zing to liven up your dinner table!
Bearnaise Sauce**
2 tablespoons chopped green onions
1 teaspoon tarragon
3 tablespoons vinegar
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/3 cup milk
1 tablespoon lime juice
1 tablespoon chopped chives
Boil onions & tarragon in vinegar until vinegar is evaporated. Add remaining ingredients. Cook over low heat until sauce is smooth, stirring constantly.
** Serve over beef, fish, or eggs.
~*~
Chicken Barbecue Sauce
1 pint vinegar
1 pint water
1/2 lb. butter - no substitutions
2 tablespoons salt
Combine all ingredients in saucepan and heat. Place chicken on the grill. Baste with sauce and turn chicken every 4 to 6 minutes. Cooking time 60 to 80 minutes. Brush with sauce every 4 to 5 minutes.
~*~
Sweet and Sour Sauce
4 teaspoons cornstarch
1 cup water
1/2 cup sugar
1/2 cup white vinegar
1/4 cup tomato paste
Combine all ingredients in small saucepan. Bring to a boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool.
Makes about 1-1/2 cups (4 servings).
~*~
Delmonico Sauce For Vegetables
1/2 cup milk
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/4 cup (2 oz.) Kraft Cold Pack Blue Cheese, crumbled
dash of onion salt
Heat milk & cream cheese in saucepan over low heat, stirring until smooth. Blend in remaining ingredients. Serve over hot vegetables. Top with additional blue cheese, if desired.
Makes enough for 3 to 4 servings.
~*~
Dilly Cheese Sauce For Vegetables
1/2 lb. Velveeta, cubed
1/2 cup salad dressing
1/4 cup milk
1/4 tsp. dill weed
Heat Velveeta, salad dressing, & milk over low heat until sauce is smooth, stirring constantly. Add dill.
Makes 1 1/2 cups.
~*~
Hot Horseradish Sauce**
1- 8 oz. pkg. Philadelphia cream cheese, cubed
1/3 cup milk
2 tablespoons prepared horseradish
1/4 teaspoon salt
dash of cayenne
Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients.
** Serve over ham, beef, or hot cooked vegetables.
Makes 1 1/3 cups.
~*~
Parisian Wine Sauce**
1- 8 oz. pkg. Philadelphia cream cheese
1/3 cup milk
2 tablespoons dry white wine
1 tablespoon chopped green onions
1/4 teaspoon salt
dash of cayenne
Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients.
Makes 1 1/3 cups.
** Serve over fish, chicken, or pork.
~*~
Seafood Sauce
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat and carefully stir 1/2 to 1 cup cooked shrimp. lobster, crab meat, salmon, or tuna pieces into the sauce.
Cindy Sanchez is the owner and editor of www.PracticalKitchen.com
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