DILL SAUCE

Posted on Categories Sauces and Such
1 hard-cooked egg yolk
1 uncooked egg yolk
1/2 cup salad oil
3/4 tablespoon vinegar
1/8 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
Salt & Pepper
1/4 cup heavy cream, whipped
1/2 teaspoon dill

Rub cooked egg yolk through sieve into bowl and add uncooked egg yolk. Beat in salad oil gradually, and add vinegar, worcestershire sauce and seasonings. Just before serving fold in whipped cream and dill. makes about 1 cup.

HERB SAUCE

Posted on Categories Sauces and Such
4 tablespoons butter
1 tablespoon flour
1-1/2 cups any type broth
1 tablespoon tarragon or white wine vinegar
1 teaspoon each, chives, marjoram, parsley, finely chopped
Salt & Pepper

Brown butter, add flour, and cook until smooth. Add broth slowly, vinegar and herbs; simmer 3 minutes. Season. makes 2 cups.

CREAM CURRY SAUCE

Posted on Categories Sauces and Such
4 tablespoons butter
2 tablespoons chives, minced
1 tablespoon parsley, minced
1 teaspoon curry powder
Salt, and 1 egg yolk
3/4 cup heavy cream

Melt butter, add chives and parsley. Blend well, simmer, and add curry powder. Add salt. Just before removing from heat, add egg yolk, mixed with cream. makes 1-1/4 cups.

BEARNAISE SAUCE

Posted on Categories Sauces and Such
4 egg yolks
1 cup butter
1- 1/2 tablespoons lemon juice
1 teaspoon chopped parsley
1 teaspoon finely minced onion
Salt & Pepper

Place egg yolks with 1/3 of butter in top of double boiler. Keep water in bottom of boiler hot but not boiling. Add remaining butter as sauce thickens, stirring constantly. Remove from heat and
add remaining ingredients. makes 1 cup.

BECHAMEL SAUCE

Posted on Categories Sauces and Such
2 tablespoons chopped onion
1/4 cup diced celery
1 small carrot, chopped
2 sprigs parsley & 1 sprig thyme
1 small bay leaf
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
Salt & Pepper

Add vegetables and herbs to stock and cook 20 minutes, then puree. Melt butter and blend in flour. Add stock gradually and cook 10 minutes, stirring constantly until thickened. Add cream,
salt & pepper and heat. makes 2 cups.

ALBUQUERQUE SAUCE

Posted on Categories Sauces and Such
2 tablespoons minced onion
1/4 cup minced green pepper
3 tablespoons olive oil
1/4 cup sliced mushrooms
1/4 cup sliced olives (green or black)
1/2 cup crushed tomatoes

Salt & Pepper

Cook onion and pepper in olive oil 5 minutes; add mushrooms and cook 3 minutes. Add remaining ingredients and heat to boiling. Makes 2 cups


WHITE SAUCE

Posted on Categories Sauces and Such
2 tablespoons butter
2 tablespoons flour
1 cup milk

Salt & Pepper

Melt butter and blend in flour. Add milk gradually, stirring constantly. Reduce heat and cook 3 minutes longer, and seasonings.
–Onion & Parsley- Cook 2 tablespoons chopped onions and 2 tablespoons of minced parsley in the butter before adding flour.
–Browned Almond- Brown 1/4 lb. sliced almonds in butter before adding remaining ingredients. Thin with additional milk
–Lobster- Add 1 cup diced cooked lobster.

Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Debra Offord, of Macungie, Pa.  Debra pleases all of her family and friends each Memorial Day with her delicious Picnic Potato Salad.

3 lbs small red potatoes, cut into cubes
3 teaspoons salt
1 cup sliced celery
1/2 cup chopped red onion
4 hard cooked eggs
1 cup french onion dip
1 tablespoon packed brown sugar
1 teaspoon ground black pepper

Place potatoes in large pot and cover with water.  Cook until tender.  Drain and cool.  Combine remaining ingredients and fold into potatoes, blending well.  Refrigerate at least 4 hours.


Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.

Posted on Categories ReminisceLeave a comment on Recipe sent in by Nancy Matika, of Emmaus, Pa.  Growing up, her Mother would always make this tasty, refreshing dessert for their Family picnic.
Mom’s Blueberry Cream Pie:  
1- 8 oz. brick cream cheese

1/2 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla
1- 9-inch unbaked pastry shell
2 tablespoons sugar
1 tablespoon cornstarch
1 cup water  —  2 1/2 cups fresh blueberries

Combine softened cream cheese and sugar, mixing until well blended.  Blend in milk, eggs and vanilla.  Pour into pastry shell.  Bake at 400*, 15 minutes.  Reduce oven temp. to 325*; continue baking 20 minutes.   In a saucepan, combine sugar and cornstarch;  gradually add water.  Cook, stirring constantly, until clear and thickened.  Add berries;  continue cooking 5 minutes.  Cool slightly;  spoon over cream cheese mixture.  Chill