Sauces from the Old Recipe Book

Asparagus Sauce

1/2 cup mayonnaise 1 small lime, freshly squeezed
Lawry’s Seasoning salt (to taste)

Combine all ingredients together. You can add or deduct lime and seasoning salt according to taste.
Very good sauce for asparagus! John Halley

Barbara’s Barbecue Sauce

1 cup ketchup 1 tablespoon prepared mustard
1/2 cup chopped onion 1/2 teaspoon salt
2 cloves garlic, crushed 1 cup water
2 tablespoons apple cider vinegar 1 tablespoon A-1 Steak Sauce (optional)
1 tablespoon Worcestershire sauce pepper to taste
1/2 cup brown sugar, or to taste

Combine all ingredients in a saucepan . Simmer for 30 minutes to combine all of the flavors and until sauce reaches the desired thickness. More water may be added if needed during cooking.

Barbara Anderson


Sour Cream Sauce

1 8-ounce carton sour cream 1 tablespoon lime juice
2 tablespoons chopped parsley 1/4 teaspoon onion salt
1 tablespoon prepared mustard 1/8 teaspoon white pepper

Combine all ingredients, stirring well. Cover and chill 2 hours. Serve over hot or chilled cooked vegetables. Yields 1 cup of sauce.
Tamara Beard


Hot Lemon-Herb Sauce

1/4 cup butter or margarine 1 cup chicken sauce
2 tablespoons all-purpose flour 2 tablespoons lemon juice
1 teaspoon chicken flavored 1/2 teaspoon dried whole dillweed or
bouillon granules dried whole tarragon

Melt butter in a heavy saucepan over low heat; add flour and bouillon granules. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in lemon juice and dillweed . Yields 1 1/4 cups.
Tamara Beard




Cheddar Cheese Sauce

3 tablespoons butter or margarine 1/2 teaspoon salt
3 tablespoons all-purpose flour 1/4 teaspoon dry mustard
1 1/2 cups milk 1 cup (4 ounces) cheddar cheese, shredded

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in seasonings and cheese.
Tamara Beard

7-UP Hot Cheese Dunk

2 cans condensed cheddar cheese soup few drops onion juice
1 bottle (7 ounces) 7-UP dash of white pepper
1 teaspoon Worcestershire sauce 4 cups (1 pound) shredded Swiss cheese

Place cheese soup in saucepan; stir until smooth. Gradually Blend in 7-UP. Heat gradually until bubbly, stirring constantly. Add seasonings and Swiss cheese. Stir until smooth. Serve immediately, in a chafing dish. Keep low flame under cheese, stir occasionally. Serve with an assortment of tidbits for dunking. Makes 4 1/2 cups sauce.
dunking tidbits;
hot frankfurter chunks buttered French bread pieces
cooked shrimp tiny meatballs
Loretta Wolff