Dressings and Sauces
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In medium-size bowl combine stuffing mix,
dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey
broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered in the oven at 325 degrees F., 40 to 45 minutes.
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Servings: 8
3 Cups (6 dl) herb-seasoned stuffing mix
2 Cups (4 dl) mixed dried fruit chopped
1 Cup (2 dl) celery chopped
2/3 Cup (1-1/3 dl) onion chopped
1 Cup (2 dl) whole cranberry sauce
1/2 Teaspoon ground sage
1/2 Teaspoon thyme
1-1/2 c (12 fl oz / 3 dl / 375 ml)
turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
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In large skillet, over medium-high heat, sauté celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes or until edges of oysters just begin to curl.
In large bowl, combine oyster mixture and
bread cubes. Mix well. Spoon dressing into lightly greased 2-quart
casserole dish.
Bake, uncovered, in the oven at 325 degrees F for 25 minutes. Serve immediately.
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Servings: 8
2 Cups (4 dl) celery finely chopped
2 Cups (4 dl) onion finely chopped
1 Cup (2 dl) margarine
1 Teaspoon salt
1 Teaspoon lemon-pepper seasoning
1 Teaspoon poultry seasoning
1 Teaspoon lemon juice
1/4 Teaspoon mace
1/4 Teaspoon dried tarragon
2 Pints (2 liters) fresh oysters with liquor, un-drained cut into
1-inch pieces
16 Slices dried bread, cubed
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Measure all ingredients into a food processor or blender and mix for 2-3 minutes. Place in a bottle or other container with a lid and keep in the refrigerator. Will keep for several weeks. |
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3 oz (ca.100 g) plain or seasoned feta cheese 3 Cups (ca. 24 fl oz / 750 ml) buttermilk 1/2 Cup (4 fl oz / 1 dl / 125 ml) sour cream 1/2 Tbsp Dijon mustard 1-2 tsp lemon juice Freshly chopped herbs - your choice |
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Mix all ingredients and it¹s ready. If you use the chili sauce, the marinade will be a bit spicier than if you use ketchup (catsup). This is excellent on chicken, spare ribs, steaks and lamb.
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Heat butter in a saucepan and add the peeled and finely chopped onion; sauté gently until onion is tender. Add tomato paste, water, brown sugar, mustard vinegar, Worcestershire sauce, salt and pepper and stir until sauce boils and thickens. Reduce heat and simmer uncovered for about 10 minutes. |
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Stir together all ingredients. Brush on the meat (steaks or burgers) during cooking. Heat remaining sauce and serve with the meat. Makes about 2 Cups (4 dl) |
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Heat the butter in a pan and
add the peeled and sliced onions and crushed garlic. Sauté gently
until onions are dark golden brown. Add flour and stir until the
flour is a dark golden brown. Remove the pan from the heat. |
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(Serves 6)
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Simmer the sauce for a further 5 mins. until the vegetables are tender and the cheese melted. Season with salt and pepper to taste. Add the parsley just before serving. Serve the sauce with chicken, fish or meatballs.
Tip: If the sauce is too thick, add a little more milk.
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(Serves 4) |
