ANCHOVY BUTTER
Drain 1 can (2 ounces) anchovy fillets.
In a small mixer bowl, beat 1/2 cup softened
butter, the anchovy and 1/8 teaspoon pepper
until smooth. Refrigerate. Let come to room
temperature before serving.   Makes 3/4 cup.
 

GARLIC BUTTER
Whip 1/2 cup softened butter until fluffy. Stir
in 1 tablespoon snipped parsley and 1 clove garlic,
crushed. Refrigerate. Let come to room
temperature before serving.   Makes 1/2 cup.
 

BLUE CHEESE SAUCE
Combine 1/2 cup dairy sour cream,  1/4 cup
crumbled blue cheese, 1 teaspoon Worchestershire
sauce and 1/4 teaspoon salt. Refrigerate. let come
to room temperature before serving.  Makes
3/4 cup.
 

SAUCE REMOULADE
1 cup mayonnaise
1/4 cup finely chopped green onions
1 hard cooked egg, finely chopped
2 teaspoons prepared mustard
2 teaspoons snipped parsley

Combine all ingredients. Refrigerate.
Makes 1 1/4 cups.
 

CURRIED FRUIT SAUCE
2 cups dairy sour cream
1 can (8 3/4 ounces) crushed pineapple, drained
1 unpared medium apple, chopped (about 1 cup)
1 teaspoon curry powder
1/2 teaspoon garlic salt

Combine all ingredients. Refrigerate.
Makes about 3 cups.
 
 

HOT AND SPICY SAUCE
1 cup chili sauce
1/2 cup chopped onion
3 tablespoons lemon juice
2 tablespoons salad oil
1 teaspoon brown sugar
2 teaspoons vinegar
1 clove garlic, crushed
1/2 teaspoon Tabasco
1/4 teaspoon dry mustard
1/4 teaspoon salt

Combine all ingredients in a small saucepan.
Heat to boiling. Simmer 5 minutes. Serve
warm or cool. Makes 1 1/4 cups.