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  • National Sauce Month - 1

    From Dave Drum@1:18/200 to All on Mon Mar 6 13:37:07 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry-Pepper Sauce
    Categories: Fruit, Chilies, Sauces, Condiments
    Yield: 2 1/2 cups

    3 Scotch Bonnets; seeded,
    - stemmed, chopped
    2 c White vinegar
    1 c Chopped onion
    16 oz Can cherries; NOT pie
    - filling
    1/2 c Golden raisins
    1/4 c Malt vinegar
    2 cl Garlic; minced
    2 tb Fresh lime juice
    1 tb Chopped fresh ginger
    2 tb Coriander
    1 ts Dijon-style mustard
    1 ts Dried oregano
    1/2 ts Ground tumeric

    In a saucepan, combine all the ingredients and bring to a
    boil. Reduce the heat and simmer for 10 minutes. Transfer
    to a blender or food processor and puree until smooth.

    Allow the sauce to sit for at least 2 hours to blend the
    flavours. The sauce will keep for months covered in the
    refrigerator.

    FROM: Helen Gillis; Chile-heads Mailing List

    Yield 2 1/2 cups.

    Meal Master Format by Dave Drum - 22 June 2008

    Uncle Dirty Dave's Archives

    MMMMM

    ... Finally, all my winter fat is gone. Now I have spring rolls.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Mon Mar 20 15:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sauce A La Maitre D`Hotel
    Categories: Sauces, Citrus, Beef
    Yield: 1 Servings

    1 tb Butter
    1 pt Consumme of beef; hot
    1 tb Flour
    1/2 Lemon; juice only
    1 lg Egg yolk; well beaten
    1 tb Parsley; chopped

    Blend flour and butter in sauce pan and then add other
    ingredients except egg.

    Let cook 15 minutes; remove from fire, cool slightly,
    and stir in egg. Serve with baked Sheepshead. *

    Also for: Recommended for Pompano and Spanish Mackerel

    * A deep-bodied, compressed fish w/sharp dorsal spines.
    Commonly reaches 10" to 20" but can be as large as 35"

    UDD NOTE: This works as a "gravy" with many other things
    than seafood. Especially dishes with beef.

    Source: FISHES AND FISHING IN LOUISIANA published 1933

    Recipe date: 01/17/33

    Recipe from: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Use moose liver oil to repel mosquitoes (and women).
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Fri Mar 1 18:16:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry-Pepper Sauce
    Categories: Fruit, Chilies, Sauces, Condiments
    Yield: 2 1/2 cups

    3 Scotch Bonnets; seeded,
    - stemmed, chopped
    2 c White vinegar
    1 c Chopped onion
    16 oz Can cherries; NOT pie
    - filling
    1/2 c Golden raisins
    1/4 c Malt vinegar
    2 cl Garlic; minced
    2 tb Fresh lime juice
    1 tb Chopped fresh ginger
    2 tb Coriander
    1 ts Dijon-style mustard
    1 ts Dried oregano
    1/2 ts Ground tumeric

    In a saucepan, combine all the ingredients and bring to a
    boil. Reduce the heat and simmer for 10 minutes. Transfer
    to a blender or food processor and puree until smooth.

    Allow the sauce to sit for at least 2 hours to blend the
    flavours. The sauce will keep for months covered in the
    refrigerator.

    FROM: Helen Gillis; Chile-heads Mailing List

    Yield 2 1/2 cups.

    Meal Master Format by Dave Drum - 22 June 2008

    Uncle Dirty Dave's Archives

    MMMMM

    ... Nothing's foolproof - Idiots are ingenious!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)