My Favorite Recipes

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Sauces & Dips

She puts all of the above on chicken and ribs.

Combine all ingredients, heat to simmer. Pour over ribs. Bake at 375 till done, ribs usually 1 1/2 hrs. Turn over during cooking. She uses pressure cooker for 6 mins. then places ribs in pan in 375 oven for 45 mins. Turn ribs to brown, if prefer more browning put under broiler briefly. Good also with lamb and salmon plus pork chops and ribs.

Enhanced Recipe

Combine all ingredients and simmer for one to two hours on low heat. 

Note: Add more butter for a milder sauce.

Combine ingredients in a large skillet in the order listed. Cover and simmer for 20 minutes. 

Over hot water or low heat cook all except vanilla for 15-20 mins. stirring occasionally. Remove from heat, add vanilla. Beat until smooth. Serve hot or cold.

Combine all ingredients and mix well. Use as a basting sauce for roast or bar-b-queue pork or chicken.

Drain clams, reserve 1 Tbsp juice. Blend cheese with all except clams. Mix well, add clams and chill.

Mix all together and serve with chips or crackers.

Bring sugar and water to boil and boil for 5 mins. Add cranberries. Cook 5 mins. or till skin bursts, sometimes 10 mins. Remove berries from heat, stir in orange marmalade and lemon juice.

Mix all ingredients, cover and chill.

Mix all together and chill.

Mix all together and chill.

Mix all together.

Mix both together, serve warm.

Bake 10 mins at 350 after mixing all together.

Mash Avocado with fork or masher until it is smooth puree. Add chopped onions, fresh tomatoes and lemon juice. Salt to taste. Mix together gently but thoroughly. Cover with plastic wrap and refrigerate. Stir before serving. Can be served with Tortilla Chips or Taco Chips.

Brown ground meat with 1/2 C onions. Stir in 1/2 to 3/4 bottle extra hot ketchup, 1 T chili powder. Mash 1 can pinto beans, including juice, add to meat mixture. Cook in chafing dish. Top with shredded cheese, 1/2 C onions and 1/2 C stuffed sliced olives.

Melt cheese over low heat. Sauté onions. Add tomatoes saving juice in case dip is too thick. Add chilies.

Blend chopped Jalapeno Peppers, Chopped Onions and water to a puree (5 Seconds). Add tomatoes and water then blend for 3 seconds. Serve with any kind of corn chips or with Tacos.

In small mixing bowl stir together mayonnaise, mustard, lemon juice and dill weed. Brush sauce on one side of meat 1 minute before removing from grill.

Marinate 12 hrs. Sauté steak in olive oil for 4 - 7 min each side. Remove, add remaining marinade and garlic powder. Pour over steak when heated.

Mix all and simmer

Make night before except for tomatoes. Layer everything in order. Top with cheese. Serve with nacho chips, Fritos or crackers.

Break up the cheese and mix all together. Heat and serve. This dish serves well in a crock pot. Serve with nacho cheese crackers.

Chop all ingredients and mix all in own juices. Can be used on top of Tacos or as a dip with Taco Chips.

Bring dregs (meat drippings, poultry giblets, broth, cooking liquid, etc) to a slow boil.  If you have a lot of solids, add liquid to increase volume.  If you want a richer sauce, boil until volume is reduced.  Mix Corn Starch with cold liquid - make sure to use a cold spoon to mix (if everything is not cool, you will have a lumpy mess).  If you are using a single spoon, cool it down by rinsing with cold water before mixing.  If you don't, you will have a spoon covered with a gooey mess.  I usually start with 1 TBS Corn Starch to 1/4 cup liquid.  Slowly pour the mixture into the boiling gravy while constantly mixing.  Let it simmer for a while and then, if the consistency is OK, serve it.  If it's too thick, add a little liquid and try again.  If it's still too thin, add more Corn Starch mixture as done earlier.

Use to dip carrot sticks, celery, radishes, cucumber slices, cherry tomatoes, ripe olives, zucchini, cauliflower

Mix all together and serve over broccoli or cold meat.

Mix in 2 qt pan, add meatballs, heat to boiling than simmer 20 mins. Serve in chafing dish. For Swedish meatballs substitute 1 can cream of chicken soup, 1/4 C milk, 1/2 tsp nutmeg.

Mix together and heat and place meatballs in sauce.

Peel Garlic and mash in a large mortar; add pepper and continue to mash until well mixed. Soak crumbs in water and squeeze dry. Add Olive Oil to mashed Mixture, 1 tablespoon at a time, then add as much of the crumbs as needed to make a thick sauce. For Bouillabaisse, dilute to the consistency of cream with about 1 cup of the strained liquid from cooking the fish. 

Mix well and chill, yields 2/3 C. When using catsup use about half of other ingredients. To cook frozen shrimp place in lightly salted boiling water-2 cups water and 1 1/2 tsp salt. Let shrimp return to boil and cook 4 mins.

Have cream cheese at room temp. and mix all together.

Boil and simmer.

In medium pan over low heat melt butter, stir in flour, salt, pepper, and paprika till smooth. Gradually stir in milk. Cook, stir constantly until thick and smooth. Makes 1 cup.

With hand mixer blend salmon, cream cheese, sour cream, chili and seasonings. Chill. Serve with assorted vegetables or on crackers.

Heat over hot water choc. chips, molasses and orange juice. Stir till smooth. Serves with dates or mandarin oranges.

Written by:     Don Williams, Sylvia, Ruth & Jerry Dixon