Sauces and Dressings

Aunt Lucy's Shrimp Dip
Kathy Coffman


1/2 lb cream cheese
1/3 cup milk
2 tsp fresh lemon juice
1 dash Worchester sauce
1-2 cups shrimp or more (cut in bite size chunks)
2 tbs minced onion (use white or sweet onions)

Cream cream cheese and milk together add remaining ingredients, then fold in
shrimp, refrigerate for one to two hours to set up.
ENJOY

It is sooo good made with fresh shrimp, and if you make it just right it
also makes a great tea sandwich. The more shrimp you make it with the better it is so keep adding those shrimp if you have them. (I always make a double batch)


Enchilada Sauce
Karen Church

1 bag pasilla red dried chilies
8 to 10 tomatillos
dash - ground cumin
dash- garlic powder
dash - salt

Take seeds off of the chilies. Peel tomatillos, rinse well both chilies & tomatillos put them in water, boil at slow - med flame when finished boiling keep covered until they cool off. Put them in blender, add salt, cumin, garlic powder and blend. Put sauce back in pan with boiled ingredients.

About 1 cup Mazola corn oil in deep frying pan, turn on high flame. Meanwhile warm up tortillas (corn). I do this over the flame on the stovetop. Dip tortillas in hot oil, then dip tortilla in sauce, then put in stuffing and roll up. We use cheese for the stuffing, but you can use any cooked meats. Place the enchiladas in a shallow baking dish, pour some of the sauce over the top. Top with cheese and bake at about 350 for about 15 minutes or so (until cheese melts) These are the tastiest enchiladas I've ever eaten.


Pesto Salad Dressing
Karen Church

2 cups fresh basil leaves
1 cup fresh parsley
2 tablespoons pine nuts
2 cloves garlic
1 teaspoon salt
1/3 cup Italian olive oil
cup freshly grated Parmesan cheese

In a blender, combine basil, parsley, pine nuts, garlic, salt and olive oil. Blend the mixture until it is smooth. Stop several times to scrape down the sides of the container. Put mixture into a bowl and stir in the Parmesan cheese. Keep mixture in a cool place until ready to serve. Makes about 1 cup dressing. Great on pasta or salad!


Superb Barbecue Sauce
juju


1/4 cup vinegar
1/2 cup water
2 Tablespoons sugar
1 Tablespoon prepared mustard
1/2 teaspoon pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 thick slice of lemon
1 sliced onion
1/4 cup butter
1/2 cup catsup
2 Tablespoons Lea & Perrins (Worcestershire sauce)
1 1/2 teaspoons liquid or powdered smoke (optional)

In a sauce pan, mix all ingredients except the catsup, Lea & Perrins and smoke. Simmer uncovered for 20 minutes. Add the remaining ingredients and bring to a boil. Serve hot. Use for charcoaling ribs, chicken or lamb. Use also as a basting sauce. Makes 1 3/4 cups. Doubles or triples easily.