MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry-Pepper Sauce
Categories: Fruit, Chilies, Sauces, Condiments
Yield: 2 1/2 cups

3 Scotch Bonnets; seeded,
- stemmed, chopped
2 c White vinegar
1 c Chopped onion
16 oz Can cherries; NOT pie
- filling
1/2 c Golden raisins
1/4 c Malt vinegar
2 cl Garlic; minced
2 tb Fresh lime juice
1 tb Chopped fresh ginger
2 tb Coriander
1 ts Dijon-style mustard
1 ts Dried oregano
1/2 ts Ground tumeric

In a saucepan, combine all the ingredients and bring to a
boil. Reduce the heat and simmer for 10 minutes. Transfer
to a blender or food processor and puree until smooth.

Allow the sauce to sit for at least 2 hours to blend the
flavours. The sauce will keep for months covered in the
refrigerator.

FROM: Helen Gillis; Chile-heads Mailing List

Yield 2 1/2 cups.

Meal Master Format by Dave Drum - 22 June 2008

Uncle Dirty Dave's Archives

MMMMM

... Finally, all my winter fat is gone. Now I have spring rolls.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sauce A La Maitre D`Hotel
Categories: Sauces, Citrus, Beef
Yield: 1 Servings

1 tb Butter
1 pt Consumme of beef; hot
1 tb Flour
1/2 Lemon; juice only
1 lg Egg yolk; well beaten
1 tb Parsley; chopped

Blend flour and butter in sauce pan and then add other
ingredients except egg.

Let cook 15 minutes; remove from fire, cool slightly,
and stir in egg. Serve with baked Sheepshead. *

Also for: Recommended for Pompano and Spanish Mackerel

* A deep-bodied, compressed fish w/sharp dorsal spines.
Commonly reaches 10" to 20" but can be as large as 35"

UDD NOTE: This works as a "gravy" with many other things
than seafood. Especially dishes with beef.

Source: FISHES AND FISHING IN LOUISIANA published 1933

Recipe date: 01/17/33

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Use moose liver oil to repel mosquitoes (and women).
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry-Pepper Sauce
Categories: Fruit, Chilies, Sauces, Condiments
Yield: 2 1/2 cups

3 Scotch Bonnets; seeded,
- stemmed, chopped
2 c White vinegar
1 c Chopped onion
16 oz Can cherries; NOT pie
- filling
1/2 c Golden raisins
1/4 c Malt vinegar
2 cl Garlic; minced
2 tb Fresh lime juice
1 tb Chopped fresh ginger
2 tb Coriander
1 ts Dijon-style mustard
1 ts Dried oregano
1/2 ts Ground tumeric

In a saucepan, combine all the ingredients and bring to a
boil. Reduce the heat and simmer for 10 minutes. Transfer
to a blender or food processor and puree until smooth.

Allow the sauce to sit for at least 2 hours to blend the
flavours. The sauce will keep for months covered in the
refrigerator.

FROM: Helen Gillis; Chile-heads Mailing List

Yield 2 1/2 cups.

Meal Master Format by Dave Drum - 22 June 2008

Uncle Dirty Dave's Archives

MMMMM

... Nothing's foolproof - Idiots are ingenious!
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)