Waldensian cookery

Place ingredients in shallow dish in which the food is to be marinated. The thyme and bay leaf should be crushed. Place the meat to be marinated in the platter and spoon the sauce over the meat several times a day. The meat should be turned from time to time. Marinating meat can be as long as desired before cooking, even as long as Six days. Note: Friers delicious marinated in this dressing two or three hours before cooking over outdoor grill. 20 SAUCES Waldensian Cookery eee nn SKK SAUCE VINAIGRETTE 1 teaspoon chopped onion 1 teaspoon chopped chives 1 teaspoon chopped parsley 1 teaspoon salt 14 teaspoon freshly ground black pepper 2 tablespoons wine vinegar 34 cup salad oil with 1 tablespoon olive oil for flavor Mix all the seasonings with the vine- gar and allow them to stand several minutes before combining with the oil. Mix thoroughly before serving emulsi- fying by shaking in a tightly covered jar or bottle. Note: This dressing is good served on drained asparagus. Mix thoroughly be- fore serving and chill. SHRIMP COCKTAIL SAUCE 1 bottle tomato catsup 2 tablespoons Lea & Perrin Sauce juice of 42 lemon 1 teaspoon salt 13 teaspoon white pepper 1 large tablespoon dry horse radish Soak horse radish in sweet milk about 15 minutes. Mix all other ingredients, then add horse raidsh and mix well. Use over shrimp, also good on other meats. Make about two cups. —Mrs. Nelle Garrou Hern STEAK SAUCE % cup butter 1 tablespoon Worchestershire Sauce % teaspoon dry mustard 3 tablespoons catsup 1% teaspoon paprika 2 tablespoons lemon juice Combine all ingredients, add steak drippings, boil one minute and pour over broiled or pan fried steak. —Nelle Garrou Hern CHILI SAUCE FOR HOT DOGS Ym cup water 34 pound beef 1% pound pork 2 heaping teaspoons chili powder 1% teaspoon black pepper salt % bottle tomato catsup 2 tablespoons vinegar Cook 1 hour or longer, adding water when necessary. —Mrs. Gerildean Weaver CHEESE SAUCE 4 tablespoons butter 5 tablespoons flour 2 cups sweet milk 114% cups grated American cheese 2 tablespoons lemon juice 1% teaspoon salt Melt butter in double boiler, add flour, add milk slowly, cook until thick, stir- ring constantly. Add remaining ingre- dients. Serve hot over vegetables call- ing for cheese sauce. —Nelle Garrou Hern SAUCE MOUSSELINE 2 eggs 4 ounces of butter a dash of lemon 1 pint of fresh cream Put the yolks of the eggs in a double boiler, stirring over a low fire. Add little by little the butter, cream, lemon and seasoning. If the sauce appears to be turning into oil (and there is danger of this) add a little cold water and stir briskly. At the last moment, add chop- ped parsley and the whites of eggs, which must be beaten solid. Sauce Mousseline is also very good on poached eggs, fish or other easy entrees. Waldensian Cookery SAUCES 21 SOUR CREAM DRESSING 1 cup sour cream 1 cup mayonnaise 1% teaspoons lemon juice 1 clove garlic, minced 1 (1% ounce) wedge bleu cheese, crumbled 14 teaspoon celery salt Combine all ingredients and blend well. Yields two cups. FRENCH SALAD DRESSING 4 teaspoon garlic powder 1%% teaspoon onion powder 34 teaspoon French prepared mustard 1 ounce garlic wine vinegar 4 ounces peanut or Wesson oil 4 teaspoon Gumbo File 2 teaspoons Beau Monde 4 teaspoon black pepper Y% teaspoon salt 1 ounce apple cider vinegar 1 pinch Tarragon Blend dry ingredients, add oil, vine- gar and one ounce of plain water. Shake well, Salt and pepper salad to taste prior to adding dressing. This makes enough dressing for salad for twelve. —Edward Garrou TOMATO SAUCE WITH GROUND MEAT (Salsa di Romodoro e Carne Macinata) i cup olive oil 1 meduim size onion 7 cups tomato juice 1 tablespoon salt 2 bay leaves 1 6-ounce can tomato paste