SAUCES/DIPS

BANANA & CURRY DIP

Ingredients:
1 tbsp Butter
1 small onion - finely chopped
1 med fairly firm banana
1 tbsp Hot Curry Powder
-1 tbsp Low Fat Natural Yoghurt
150 ml Water
1 tbsp Apricot Jam
pinch Black pepper - to taste

Procedures:
1 Melt the butter in a saucepan over a medium heat; cook the onion until softened but not brown.
Remove from the onion from the pan and place in a bowl.
2 Thickly chop the banana (about 1 inch), place in the pan and cook for approx 1-minute tossing
continuously until the banana softens slightly.
3 Stir in the curry powder until the banana is coated; return the onions to the pan and cook for a
further 2-minutes stirring continuously.
4 Add the water and bring to the boil; reduce heat and simmer for 10-minutes stirring occasionally
until the liquid has reduced and thickened.
5 Remove from the heat and stir in the jam.
6 Transfer the mixture to a food processor/bland; process on high until smooth.
7 Add the yoghurt and pepper to the blender and process on low to lightly combine the mixture.
8 Put the mixture in a container and refrigerate for 30-minutes.
9 Before serving take the mixutre from the fridge and allow to warm to room temperature.

BARBECUE SAUCE

Ingredients:
3 cup Onions, chopped
1/4 cup Honey
1 tbsp Garlic, chopped
2 tbsp Lemon juice
1 cup Sweet pepper, chopped
1 tbsp Salt
1/2 cup Parsley, dried
3 tbsp Lea & Perrins
1 cup Dry white wine
1/2 tsp Mint, dried
3 tbsp Vinegar
1 tbsp Liquid smoke
2 cup Ketchup
1/2 tbsp Louisiana hot sauce

Procedures:
1 Place all ingredients in a pot that is big enough to hold them.
2 Bring to a boil.
 3 Cook, covered, on low heat for several hours

BASIL & CURRY SAUCE

Ingredients:
1 lbs mayonnaise
3 oz pineapple juice
1 1/2 oz honey
1/2 cup fresh basil
1 tsp curry powder
1 cup heavy cream

Procedures:
1 Combine all ingredients exept whipped cream; mix well.
2 Fold in whipped cream.
3 Refrigerate until service.

BRISKET SAUCE

Ingredients:
1/2 cup Margarine
1 cup Chopped onion
1 cup Chopped bell pepper
1/4 cup Worcestershire sauce
2 tbsp Mustard
2 tbsp Sweet pickle relish
-heaping
2 tbsp Vinegar
1 cup Brown sugar
1/2 tbsp Salt
1 29-oz can tomato puree

Procedures:
1 In a large saucepan, saute onion and pepper in margarine until tender.
2 Mix in remaining ingredients.
3 Bring to a boil and simmer 5 minutes.

EASY ALFREDO SAUCE

Ingredients:
8 oz Cream cheese, cubed
3/4 cup Parmesan cheese, grated
1/2 cup Milk
1/2 cup Margarine

Procedures:
1 Recipe by: skthom@ccmail.monsanto.com
2 Thomasson) in large saucepan, stir all together over low heat until smooth.
3 Makes enough for 8 ozs of fettucine.
HONEY MUSTARD DRESSING

Ingredients:
1 cup mayonaise
4 tbsp sugar
4 tbsp cider vinegar
6 tbsp honey
2 tbsp french mustard
2 tbsp soy sauce

Procedures:
1 In a large bowl, mix all ingredients together.

MARINARA SAUCE

Ingredients:
28 oz canned tomatoes
16 oz tomato sauce
5 1/2 oz tomato paste
1/2 cup green bell pepper
1/2 cup onion
1/2 cup zucchini
1 cup mushroom
1/2 cup carrot
1 tsp basil
1 tsp marjoram
1/2 tsp oregano
1/2 tsp rosemary
3 garlic
3 tbsp olive oil

Procedures:
1 In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil
till onion is translucent.
2 Add the tomato products, breaking up the whole tomatoes.
3 Simmer for 30 minutes.
4 Use in any recipe calling for spaghetti sauce.

THAI HOT & SWEET SAUCE

1/2 cup cider vinegar or distilled white vinegar

1/2 cup sugar
4 large garlic cloves, mashed to paste with pinch of salt
1/4 teaspoon salt
1 1/2 teaspoons dried hot red pepper flakes
1. In a small saucepan bring vinegar to a boil. Stir in sugar and
simmer 5 minutes. Remove from heat and stir garlic paste and
red pepper flakes into vinegar. Cool.
2. Serve sauce at room temperature in individual condiment bowls
for dipping.

Makes about 1/2 cup.