20
SALMON
Yield: 21⁄2cups
3 TBL butter
1 clove minced garlic
1⁄2cup chopped onion
3 TBL flour
11⁄2cups milk
1⁄4tsp thyme
2 TBL tomato paste
2 TBL lemon juice
Place butter in sauce pan and heat on stovetop over medium heat until but-
ter melts. Saute onion and garlic.
Blend in flour, milk and remaining ingredients. Cook until mixture bubbles
and thickens, stirring occasionally. Serve with chicken or fish.
DILL
Yield: 11⁄2cups
3 TBL butter
3 TBL flour
11⁄2cups milk
2 TBL fresh minced dill
pinch nutmeg
Place butter in sauce pan and heat on stovetop over medium heat until but-
ter melts.
Blend in flour, milk and remaining ingredients. Cook until mixture bubbles
and thickens, stirring occasionally. Serve with chicken or fish.
SPECIALTY DIPPING SAUCES
Follow instructions below each recipe and serve with cooked meat, poultry
or fish.
HOT CLAM AND CRAB
Yield: 31⁄4cups
8 oz cream cheese, softened
1⁄4cup butter, do not substitute margarine
1⁄4cup mayonnaise
61⁄2oz canned crabmeat, drained
61⁄2oz canned clams, drained
Combine all ingredients in saucepan, heat slowly, stirring occasionally for
about 30 minutes until warmed thoroughly.