SAUCES, MUSTARDS & DIPS

Cocktail Sauce

1 cup catsup
2 tablespoons vinegar
1 tablespoon horseradish
1 tablespoon celery, minced
1 tablespoon onion, minced
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
few drops Tabasco sauce
Blend all ingredients and chill.

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HOMEMADE MUSTARD

1/4 c Dry mustard 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine
3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

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Hot Crab Dip

Ingredients
1-8oz Pk of cream cheese
1-cup of fresh or frozen crab meat
2-tbs worcestershire sauce
1/2 tsp old bay seasoning
1-cup of shredded sharp chedder cheese

Directions
combine cream cheese,crabmeat,worcestershire,and old
bay in a baking dish,mix all together well. sprinkle shredded
cheese over the top and bake in a 350 degree oven for 30
mins. Serve on crackers or crispy hot rolls


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