Charlotte’s Kitchen

Archive for the ‘Sauces’ Category

Ingredients:

1 cup skim milk

2 tablespoons  non-fat milk powder

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon Watkins  Butter Flavor

1/4 teaspoon Watkins Garlic Powder

1/4 cup grated Parmesan Cheese

1 teaspoon lemon juice

Directions:

In a jar with a lid, combine skim milk, powdered milk, flour and salt, butter flavor and salt; shake until completely dissolved. Pour into a small heavy saucepan. Cook over medium heat, stirring constantly, until sauce thickens; cook 2 minutes longer. Remove from heat and stir in cheese and lemon juice. Serve hot with vegetables or fish.

Ingredients:

1        cup chopped onion

1        tablespoon cooking oil

1        8 ounce can tomato sauce

1/4    cup brown sugar

3        tablespoon lemon juice

2        tablespoon worcestershire sauce

1        tablespoon mustard

1/2    cup water

Directions:

Saute onions in cooking oil until soft.  Then add the rest of the ingredients, bring to a boil, then simmer for 30 minutes.

Ingredients:

1    cup sugar

2    tablespoons cornstarch

1    cup water

2    tablespoon margarine

Directions:

Bring to boil and boil for 3 minutes, stirring constantly.

Add 1 cup blueberries, fresh or frozen.  Simmer 8-10 minutes or until blueberries burst.

Add margarine.

Ingredients:

1/4        cup butter or margarine

1/3        cup almonds

1/3        cup light corn syrup

1/3        cup brown sugar

1            tablespoon water

Directions:

In a medium skillet, melt butter or margarine.  Add almonds, cook and stir over medium low heat about 5 minutes or until browned.

Add the corn syrup, brown sugar and water to the skillet.  Heat and stir till bubbly and the brown sugar is dissolved (about 4-5 minutes.)  Serve immediately over ice cream.

Makes about one cup.

Ingredients:

Tomato Sauce:

1            teaspoon vegetable oil
1            medium onion, chopped
2            cloves garlic, chopped – more if desired
2            28-ounce cans whole tomatoes
1            6-ounce can tomato paste
2            teaspoons Watkins Italian Seasoning
2            Watkins Bay Leaves
Salt and pepper to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic.  Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes.  In a food processor or blender, puree the tomatoes.  Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat.

Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning.  If you are adding meatballs or browned ground beef, do so at this time and simmer them in the sauce for 20 minutes (50 minutes total).  Season to taste with salt and pepper.   When finished, pour it into a large, heavy-bottom saucepan and bring to a simmer over low heat.

While sauce is simmering, prepare pasta according to package directions; drain.  Transfer to a large serving bowl.   Remove bay leaves from sauce; pour sauce over pasta and serve.

Serves 6

Here’s a great tasting sauce for your deserts.  We enjoy it on angel food cake.

Ingredients:

• 1         cup sugar
• 3 1/2   tablespooons cornstarch
• 1/2      cup water
• 1         teaspoon lemon juice
• 1/2      cup crushed strawberries

Directions:

1. In a small saucepan, thoroughly combine sugar and cornstarch.
2. Gradually stir in water, lemon juice and crushed strawberries.
3. Stir over medium heat until boiling; cook about 3 minutes longer, then set aside to cool.
4. Sauce thickens as it cools.
5. Serve at desired temperture with dessert of choice.

Yield 1 1/4 cups

Enjoy!