TARTAR SAUCE
1/2 cup (125 mL) mayonnaise
2
1
3 sprigs parsley
Combine all ingredients in blender container. Cover and process at ON until onion and pickles are chopped
YIELD: 3/4 CUP (200 ML)
2 tablespoons (30 mL) vegetable oil
1 teaspoon (5 mL) salt
3
1 can (6 ounces or 168 g) pineapple juice concentrate 1/2 clove garlic
1/3 cup (75 mL) brown sugar 1/2 cup (125 mL) wine vinegar 1 teaspoon (5 mL) soy sauce
1/2 jar (2 ounces or 56 g) pimiento pineapple chunks and green pepper strips
Put all ingredients except pineapple chunks and green pepper strips into blender container. Cover and process at ON until thoroughly blended. Brush on pork or chicken while it broils, roasts, or barbecues. Add a few pineapple chunks and green pepper strips for garnish.
YIELD: 2 CUPS (500 ML)
FRESH HORSERADISH
1 cup (250 mL) horseradish root, cut in
2 tablespoons (30 mL) sugar 1/4 teaspoon (1 mL) salt
Put all ingredients into blender container. Cover and process at ON until finely grated.
YIELD: APPROXIMATELY
SPAGHETTI SAUCE
1 can (2 pounds or 908 g) tomatoes with juice 1 small onion, cut in eights
1/2 green pepper, cut in
1 tablespoon (15 mL) brown sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) oregano
1/4 teaspoon (1 mL) ground pepper 1 clove garlic
1 can (16 ounces or 454 g) tomato sauce
2 bay leaves
Put first nine ingredients into blender container. Cover and process 2 times at PULSE. Pour into Dutch oven. Add tomato sauce and bay leaves. Heat to boiling and simmer for 1 hour. Serve with 1 pound (454 g) cooked spaghetti and grated Parmesan cheese.
Desserts
VANILLA CREAM PIE
3 cups (750 mL) milk | 4 egg yolks, beaten |
2/3 cup (150 mL) sugar | 2 tablespoons (30 mL) margarine |
1/2 cup (50 mL) cornstarch | 2 teaspoons (10 mL) vanilla extract |
1/4 teaspoon (1 mL) salt | 1 |
Put milk, sugar, cornstarch and salt into blender container. Cover and process at PULSE until smooth. Pour into
VARIATIONS:
BANANA CREAM PIE
Slice 2 medium bananas. Place on bottom of pastry shell. Cool filling before pouring into shell.
COCONUT CREAM PIE
Stir 1 cup (250 mL) coconut into filling before pouring into shell. Garnish with toasted coconut, if desired.
28 | 29 |