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TARTAR SAUCE
1/2 cup (125 mL) mayonnaise
2 3-inch (8 cm) baby dill pickles, cut in 1-inch (2.5 cm) pieces
1 teaspoon (5 mL) lemon juice
1 1/4-inch (0.6 cm) slice onion
3 sprigs parsley
Combine all ingredients in blender container. Cover and process at ON until
onion and pickles are chopped
YIELD: 3/4 C
UP (200 ML)
SWEET-SOUR BASTING SAUCE
2 tablespoons (30 mL) vegetable oil
1 teaspoon (5 mL) salt
3 1-inch (2.5 cm) pieces green pepper
1 can (6 ounces or 168 g) pineapple juice concentrate
1/2 clove garlic
1/3 cup (75 mL) brown sugar
1/2 cup (125 mL) wine vinegar
1 teaspoon (5 mL) soy sauce
1/2 jar (2 ounces or 56 g) pimiento
pineapple chunks and green pepper strips
Put all ingredients except pineapple chunks and green pepper strips into blender
container. Cover and process at ON until thoroughly blended. Brush on pork
or chicken while it broils, roasts, or barbecues. Add a few pineapple chunks
and green pepper strips for garnish.
YIELD: 2 CUPS (500 ML)
FRESH HORSERADISH
1 cup (250 mL) horseradish root, cut in 1/2-inch (1.25 cm) cubes
3/4 cup (200 mL) white vinegar
2 tablespoons (30 mL) sugar
1/4 teaspoon (1 mL) salt
Put all ingredients into blender container. Cover and process at ON until
finely grated.
YIELD: APPROXIMATELY 1-1/2 CUPS (375 ML)
SPAGHETTI SAUCE
1 can (2 pounds or 908 g) tomatoes with juice
1 small onion, cut in eights
1/2 green pepper, cut in 1-inch (2.5 cm) pieces
2 tablespoons (30 mL) vinegar
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) oregano
1/4 teaspoon (1 mL) ground pepper
1 clove garlic
1 can (16 ounces or 454 g) tomato sauce
2 bay leaves
Put first nine ingredients into blender container. Cover and process 2 times at
PULSE. Pour into Dutch oven. Add tomato sauce and bay leaves. Heat to
boiling and simmer for 1 hour. Serve with 1 pound (454 g) cooked spaghetti
and grated Parmesan cheese. YIELD: 5 CUPS (1.25 LITERS) OR 5-6 SERVINGS
Desserts
V
ANILLA CREAM PIE
3 cups (750 mL) milk 4 egg yolks, beaten
2/3 cup (150 mL) sugar 2 tablespoons (30 mL) margarine
1/2 cup (50 mL) cornstarch 2 teaspoons (10 mL) vanilla extract
1/4 teaspoon (1 mL) salt 1 9-inch (23 cm) baked pastry shell
Put milk, sugar, cornstarch and salt into blender container. Cover and process
at
PULSE until smooth. Pour into 2-quart (2 liter) saucepan. Cook over
medium-high heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute. Add half of mixture to egg yolks. Stir well. Add to remaining
mixture. Cook and stir for 2 minutes. Remove from heat. Add margarine
and vanilla. Pour into pastry shell. Chill. Top with whipped cream, if desired.
VARIATIONS:
BANANA CREAM PIE
Slice 2 medium bananas. Place on bottom of pastry shell. Cool filling before
pouring into shell.
C
OCONUT
C
REAM
P
IE
Stir 1 cup (250 mL) coconut into filling before pouring into shell.
Garnish with toasted coconut, if desired. YIELD: ONE 9-INCH (23 CM) PIE
