Almond Green Beans with Cheese Sauce

2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning

Instructions:Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a colinder and let cool slightly (for handling purposes). In medium sauce pan, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese sauce over the green beans, thinning with milk if needed before pouring. Mix well. Serve with your other favorite dishes!

Preparation Time: 20-25 min Serves: 4+

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Flounder and Sauce

Serves/Makes:8

Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. Find something in the frige.

Preparation
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, until arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.

Comments
I had a lunch with a sauce over the fish that was like this one. I went home and made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.

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Heinz 57® Steak Sauce

Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

Instructions:1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com)
Makes 3 cups.

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Apple Butter Barbecue Sauce

1 8 oz (224 grm). can tomato sauce
1/2 cup (125 ml) apple butter
1 tbsp (15 ml) picka-peppa sauce or worcestershire sauce

Instructions:In a small saucepan combine all ingredients.
Bring just to boiling.
Brush sauce onto burgers to last 10 mins of grilling.
Heat any remaining sauce just til bubbly; serve with burgers.

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Lynn's Barbeque Sauce

3/4 cup (175 ml) apple cider vinegar
1/4 cup (60 ml) Worchestershire sauce
2 tbsp (30 ml) chopped onion
1 tbsp (15 ml) light brown sugar
1 clove garlic, finely chopped
1/2 cup (125 ml) catsup
1/4 cup (60 ml) chili sauce
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml). dried mustard
Instructions:Mix all ingredients in a saucepan.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours.
Stir often.

Comments
This sauce is great and has a good tangy flavor to it. I usually double this recipe and store it in a plastic container (peanut butter jars work great). Keeps for a long time. Great on chicken and babyback ribs!

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Steak Sauce

Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

Instructions:1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com)
Makes 3 cups.

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Beef in Teriyaki Sauce Recipe

Ingredients:
300 g beef, slice into strips
1 large red pepper (cut into strips)
or 1 medium sized onion (cut into strips)
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine
3-4 tbsp. your-favourite-brand teriyaki sauce
(EBARA brand tastes quite good)
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water

Instructions:Procedures:
Heat cooking oil over high heat.
Add garlic and ginger to cook for 1 min.
If using onion, add it together with the garlic and ginger.
Add beef, brown lightly and then add sherry.
Stir fry till beef is more or less done.
If using red peppers, add the red peppers now.
Lower heat to medium or medium high.
Add the teriyaki sauce.
Mix the sauce well with the beef and red peppers.
Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
Add the cornstarch mixture and cook until sauce thickens.
Serve with steamed white rice.
About 4 servings.

Note:
This dish is our own concoction. This dish can be cooked very
quickly and yet taste good.

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Beef and Peppers in Hoi-Sin Sauce

Makes 3 to 4 servings.

** Ingredients **

1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)

Instructions:** Procedure **

1) Heat the oil in a wok.

2) Add the meat to the wok and brown lightly.

3) Add peppers, onion, and stir fry for two minutes.

4) Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.

5) Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.

Serving suggestion: serve with either long grain rice, or noodles.

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Meatballs in Chile Sauce

Ingredients
MEATBALLS

1 1/2 lbs. ground beef
1 cup (1 small) chopped onion
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon sauce from canned chipotle chiles in adobo sauce or ORTEGA SALSA PRIMA - Thick & Chunky
1/2 teaspoon salt
SAUCE

2 1/2 cups (24-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky
1 cup water
2/3 cup (6-oz. can) tomato paste
2 clove garlic, finely chopped
1 to 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI Chicken Bouillon Cube
Cooked rice (optional)

Instructions:Directions
FOR MEATBALLS
COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs.

FOR SAUCE
COMBINE salsa, water, tomato paste, garlic, chiles and bouillon in large saucepan. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, stirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink in center. Serve with rice.

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Barbecue Sauce

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder


Instructions:1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups.

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