by Gwen Home Page Recipes Index Food Tips/Hints Substitutes Household Hints   .. Recipe Categories Beef Beef (Ground) Beverages non alcohol Beverages Alcohol Bread/Buns/Biscuits Breakfast Cakes Candies/Fudge Chicken/Poultry Chinese Food Conversions Cookies (Baked) Cookies (No Bake) Desserts/Puddings Dips/Spreads/Salsa Eggs Equilevants Fish/Seafood Food Tips Frostings/Icings Junk/Snack Foods Microwave Recipes Miscellaneous Muffins Party Pleasers Pasta Pie Pastry/Shells Pies (Baked) Pies (No Bake) Pork Poultry Preserves Rice/ Rice Dishes Salads Salad Dressings Sandwiches/Bunwiches Sauces/Gravies Soups/Chowders Spice Chart Spices/Rubs Squares/Bars Substitutes Tarts Vegetables. .       Sauces & Gravies GWEN'S SPAGHETTI SAUCE:   2 tbsp vegetable oil 2 - 3  lb lean ground beef 1 large onion, chopped 1 clove garlic, minced or 2 tsp garlic powder ½ cup celery, finely chopped 1 green pepper, finely chopped 2 (19 oz) cans chopped or crushed tomatoes 2 (10 oz) cans tomato soup, undiluted 2 (10 oz) cans mushrooms, stems & pieces plus juice 2 tbsp chili powder 1 tbsp Italian seasoning 2 tsp oregano 2 tsp salt 2 tsp pepper   In large skillet, cook onion & celery in hot oil until almost tender. Add green pepper and garlic & continue cooking until tender.  Brown meat in another skillet, drain off excess fat.  Add meat to onion mixture.  Add remaining ingredients and stir thoroughly. Taste, add more seasoning if necessary   Put the ingredients in an oven proof roasting pot, cover and let bake in a 350 F. oven for 1 ½  - 2 hours, stir once or twice during this time. Serve over hot cooked spaghetti. Garnish with Parmesan cheese, if desired. NOTE:  One pound of spaghetti will serve 4 to 6 as a main dish with sauce. Freezes very well.   This recipe is very versatile. I use it for Lasagna, Manicotti, or mix it with macaroni. I have also used the leftover sauce by adding a bit more chili powder, 1 can kidney beans & 1 can pork & beans & make chili.   Why not get carried away & make a double batch. THIS RECIPE FREEZES WELL    CHEESE SAUCE:   2 tbs butter or margarine, melted 2 tbs flour 1 cup milk ½ cup cheese whiz pinch of salt (optional)   Melt the butter in the microwave, add the flour & stir until paste like.  Add the milk & cheese whiz.  Microwave until cheese is melted & mixture is desired thickness, add more milk as necessary.   Remove from microwave & pour over the cauliflower or broccoli.     BARBEQUE SAUCE   1/3 cup vegetable oil 1 med onion finely chopped 1/4 cup parsley, finely chopped 2 garlic cloves, minced 1 cup vinegar 3/4 cup brown sugar 1 (7 ½ oz) can tomato sauce 2/3 cup Worcestershire sauce 1/4 tsp tabasco sauce 1 tsp rosemary ½ tsp thyme 2 tsp salt   Heat oil & saute' onion & parsley.  Add remaining ingredients & simmer until thickened (about 1 hour, the longer the better).  Store in a jar in refrigerator or preserve in sterilized jars .     EASY BARBECUE SAUCE   1 can tomato soup, undiluted 1/3 cup Worcestershire sauce 3 tbsp vinegar 2 tbsp packed brown sugar 1 small onion, chopped   In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes.   Use to baste beef or chicken during broiling or grilling. Makes 1 & 3/4 cups sauce.   BECHAMEL SAUCE   4 tbs butter 4 tbs flour 1 cup milk 1 cup whipping cream 3 egg yolks, beaten salt & pepper to taste 2 tbs olive oil   To make the Bechamel sauce, melt butter & stir in the flour.  Gradually add milk and cream, stirring constantly until mixture thickens.  Add egg yolks in a slow stream, away from heat and stirring constantly.  Return to heat and simmer for 2 - 3 minutes longer.  Remove from heat and season with salt & pepper.      PINEAPPLE  SWEET  &  SOUR  SAUCE   1 cup sugar 1/4 cup vinegar 1 cup water 1/4 cup soya sauce 1 can pineapple (chunks) drained (save the juice) 1/4 cup water 3 tbsp corn starch   Place the first 4 ingredients in a saucepan and heat until the sugar is dissolved.  Add the saved pineapple juice.  Mix the 1/4 cup of water with the cornstarch (stirring till dissolved) and add to the sauce to thicken.  Cook until the sauce is no longer cloudy and is the desired thickness.  (Add more cornstarch/water if necessary) Add the pineapple chunks and stir lightly.   (Use over meatballs, chicken, or as a sauce over rice)        TARTAR SAUCE   1 cup mayonnaise ½ cup pickle relish, more or less if desired ½ tsp Worcestershire sauce 1 tsp lemon juice 1 tsp dried, minced onion   Mix all ingredients thoroughly. Taste and adjust as needed. Refrigerate for several hours before using. Let come to room temperature before using. Serve with Fried Fish. Makes  about 1 cup.     QUICK & EASY TARTAR SAUCE   ½ cup mayonnaise 2 tbsp green hamburger relish 2 tsp lemon juice   Stir together.  Chill & serve.   COCKTAIL SAUCE   3/4 cup chili sauce 1 tbsp prepared horseradish (more or less to taste) 2 tsp fresh lemon juice 1 tsp Worcestershire sauce   Mix all together in small bowl. Make several hours before using, cover & chill. Makes  3/4 cup.     SWEET & SOUR SAUCE   1 cup sugar 1/4 cup vinegar 1 cup water 1/4 cup soya sauce 1/4 cup water 3 tbsp corn starch   Place the first 4 ingredients in a saucepan and heat until the sugar is dissolved. Mix the 1/4 cup of water with the cornstarch (stirring till dissolved) and add to the sauce to thicken.  Cook until the sauce is no longer cloudy and is the desired thickness.  (Add more cornstarch/water if necessary) .     FUDGE SAUCE   Low fat but rich & delicious ½ cup sugar 1/4 cup cocoa 4 tsp cornstarch ½ cup evaporated skim milk 2 tsp vanilla   In small bowl, combine sugar, cocoa & cornstarch.  Stir in milk and beat slightly with egg beater to blend. Microwave for about 2 minutes, then stir till smooth & creamy.  Put back in microwave & continue to cook until thickened and smooth.  Remove from microwave and stir in vanilla.  Serve warm or cold.  Refrigerate leftover sauce. Makes  1 cup.       CARAMEL PEANUT BUTTER SAUCE   1 cup brown sugar, firmly packed 1 tbsp flour 1/8 tsp  salt 1 cup  water 1/2 cup  peanut butter 1 tsp  vanilla   Mix sugar, flour and salt together in a saucepan.  Add water & stir.  Cook and stir over low heat until mixture comes to a full rolling boil.  Add peanut butter and bring again to a boil, stirring constantly until smooth.  Remove from heat & add vanilla.  Serve on ice cream or cake.   CHOCOLATE SAUCE 3/4 cup white sugar 3/4 cup water 2 tbsp  cocoa powder   Stir sugar and water over heat until dissolved. Boil hard for one minute. Remove from heat and stir in the cocoa powder. Bring to boil again & remove from stove top as soon as it begins to boil. Remove from heat & let stand to thicken. Refridgerate until used.     GRAVY FOR FRIED CHICKEN After cooking a chicken, drain all but two tablesspoons of the excess fat from the cooking skillet. Add 1 chicken boullion cube and two tablespoons of flour to the chicken fat in the skillet & blend well. Cook for two minutes, stirring constantly. Remove from heat & add  two cups boiling chicken stock. Stir & simmer for 2 minutes, until thickened & smooth. Strain & Serve.   . by Gwen email - gwenmacneil@hotmail.com