BARBECUE SAUCE (Without preservative, chemical and organic.Ingredients
4 TBS. Worcestershire sauce
2 Tbs. mustard
1 cup vinegar
1 cup water
1/2 cup sugar
1 cup catsup
4 tsp chili powder
2 tsp accent (optional)
4 tsp. minced onion
1 tsp. seasoned salt
Heat to dissolve all ingredients and summer for 15 minutes. Use horseradish sauce or pork or beef. (Barbecue sauce for beans)
FRENCH DRESSING
1/8 TSP ONION POWDER
1 TSP DRY MUSTARD
1/4 CUP SUGAR
1/4 CUP VINEGAR
1 1/2 TSP SALT
1 1/2 TSP PAPRIKA (CATUP TO PINK COLOR COULD BE SUBSTITUTE.
3/4 CUP VEGETABLE OIL (SUNFLOWER, OLIVE I.E.)
VEGETABLE DIP
1 CUP SOUR CREAM
1 CUP MAYONNAISE
1 TBS. DILL WEED
1 TBS. MINCED ONION
1 TBS. PARSLEY FLAKES
1 TBS. LAWRY'S SEASONED SALT
MIX WELL, CHILL AND SERVE WITH VEGETABLES AS A DIP
*THE MAYO CAN BE PART YOGURT.
SWEET AND SOUR SAUCE
2 CUP PINEAPPLE JUICE
3 TBS VINEGAR
1 CUP WATER
1/4 CUP HONEY
1/4 CUP TAMARI
2-3 TBS. CORN STARCH
1 TSP GINGER
1 LG. TOMATO, SEEDED, CUT IN CHUNKS (3 CUPS)
1 LG. GREEN BELL PEPPER SLICED
Put juice and vinegar in large sauce pan and heat. Add honey, tamari, and ginger, Remove some of the juice, add arrowroot or cornstarch. Mix to a smooth paste, then add it to the sauce. When sauce thickens, add tomato, pineapple, and bell peppers. Cook one minute: remove from heat. Serve with fried rice,egg rolls or vegetables. If too sour, add more pineapple juice and honey. Yields 4 cups (If you don't want it to chunky use hand blender or catup for some of the tomatoes.)
Mayonnaise
1 whole egg
2 tsp sugar
1/4 tsp salt
1 1/2 Tbs vinegar
dash of pepper
1 cup of a organic oil
Put all ingredients in a blender, except for the 3/4 C. of oil. Bend together well. While blending slowly add the remaining oil until the mayonnaise is thick.
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