Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
page 43
Madonna (Naughton) Lewis
Rita (Naughton) Matthews
Ann (Naughton) Goldsmith
7 eggs (beaten until frothy)
3 tablespoons flour (to keep from curdling)
1 large teaspoon dry mustard
1 tablespoon wet horseradish (optional)
1 cup vinegar
1 cup water
1/4 cup sugar (more if desired)
1/2 teaspoon salt
Mix ingredients and cook, stirring frequently to prevent lumping. Cook until thick. Add more vinegar if stronger flavor is desired. This can be stored in a covered jar in the refrigerator and will keep. Delicious on potato salad.
Showing posts with label condiment. Show all posts
Showing posts with label condiment. Show all posts
Saturday, March 25, 2017
Thursday, March 3, 2016
Salsa Ranchera
http://hispanickitchen.com/salsa-ranchera/
Yields 2 cups
Ingredients:
6 tomatillos, peeled and washed
4 chile ancho
20 chile de arbol
4 cloves garlic
1/4 of a white onion
1/2 teaspoon oregano
1/2 teaspoon cumin
Salt to taste
Directions:
1. Remove the stems and seeds from the chile ancho. If chile de arbol has stems, remove them as well, leaving seeds intact.
2. Add all of the ingredients, minus the oregano, cumin and salt, to a pot. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let steep for 20 minutes.
3. Drain the water and transfer to the blender. Add the oregano, cumin and salt to taste. Blend on high until smooth. Taste for salt. Cool completely before storing in an airtight storage container.
Yields 2 cups
Ingredients:
6 tomatillos, peeled and washed
4 chile ancho
20 chile de arbol
4 cloves garlic
1/4 of a white onion
1/2 teaspoon oregano
1/2 teaspoon cumin
Salt to taste
Directions:
1. Remove the stems and seeds from the chile ancho. If chile de arbol has stems, remove them as well, leaving seeds intact.
2. Add all of the ingredients, minus the oregano, cumin and salt, to a pot. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let steep for 20 minutes.
3. Drain the water and transfer to the blender. Add the oregano, cumin and salt to taste. Blend on high until smooth. Taste for salt. Cool completely before storing in an airtight storage container.
Tuesday, January 22, 2008
Low Carb Barbecue Sauce
Serves 4 (1/4 cup each)
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Subscribe to:
Posts (Atom)