Pico de Gallo

Ingredients:

6 Roma Tomatoes, diced

1 Medium Bunch Cilantro, chopped

1 Lemon, squeezed

1/2 small red onion

1 teaspoon salt.

3 jalapenos, diced



Method:

1. Combine all ingredients.


2. Chill in fridge for 1 hour for best flavor.


3. Serve with guacamole, chips and salsa

Guacamole

Ingredients:

4-6 Small Avacadoes, pitted/peeled

1 Roma Tomato, finely diced

1 1/2 teaspoon lemon juice

1/8 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon white pepper



Method:

1. Cream avacadoes until smooth, adding in lemon juice, cumin, salt and white pepper.


2. Fold in diced tomatoes.


3. Chill and serve with chips, pico de gallo and salsa.

WADF White Sauce

This is the best white sauce recipe I've ever found. This recipe helped me figure out how to make gravy from scratch, plus it has tons of variations. Don't be afraid to experiment. The recipe makes one cup, so if you need more multiply the recipe. I haven't tried all the variations listed, but I included them in case you'd like to give them a try.

Thin White Sauce: (Like for vegetables and soup)
1 tablespoon butter or margarine
1/2 to 1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk

Medium White Sauce: (for creamed and scalloped food like scalloped potatoes or creamed tuna on toast; I use this one for gravy except substitute the juice from the meet for the milk, adding water to bring it up to the 1 cup measurement.)

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup milk

Thick White Sauce: (for batter like for croquettes and souffles)

1/4 cup butter or margarine
1/4 cup of all purpose flour
1/4 teaspoon salt
1/8 teaspoon of pepper
1 cup of milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Variations:
Cheese Sauce: (For vegetables and rice, macaroni and egg dishes). Prepare Medium White Sauce. Stir in 1/4 teaspoon of dry mustard and 1/2 cup of shredded Cheddar Cheese. Heav eover low heat, stirring constantly until cheese is melted and sauce is smooth.

Cucumber Sauce: (For salmon and other fish)
Prepare Medium White Sauce. Stir in 1/2 cup of shredded or thinly sliced cucumber and a dash of cayenne red pepper; simmer 5 minutes, stirring occasionally.

Curry Sauce: (For chicken, lamb, shrimp, and rice)
Follow recipe for Medium White Sauce except stir in 1/2 teaspoon curry powder with the flour.

Dill Sauce: (For bland meat or fish)
Follow recipe for Medium White Sauce except stir in 1 teaspoon minced fresh dill or 1/2 teaspoon dill weed and a dash of nutmeg with the flour.

Egg Sauce: (For salmon and other fish):
Prepare Medium White Sauce. Stir in 2 hard-cooked eggs, very finely chopped.

Horseradish Sauce: (For beef, lamb, and ham)
Prepare Medium White Sauce. Stir in 1/3 cup horseradish and 1/4 teaspoon dry mustard; heat through. Sprinkle with paprika before serving.

Rich Cheese Sauce: (For vegetables and rice, macaroni and egg dishes)
Prepare Medium White Sauce. Stir in 1 cup shredded Cheddar cheese, 1 teaspoon dry mustanrd, 1/2 teaspoon Worcestershire sauce and 1 1/2 teaspoons cooking sherry. HEat over low heat, stirring constantly, until cheese is melted and sauce is smooth.

Thank you, Betty Crocker.

WADF Barbeque Sauce

Difficulty: *

Ingredients - Traditional:
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
2 cups ketchup
1/2 cup brown sugar
3 Tablespoons Worcestershire sauce
2 Tablespoons lemon juice
Tabasco sauce to taste, optional

1. Heat oil in medium saucepan. Annd onion. Cook 2 minutes until tender.
2. Stir in remaining ingredients, return to a boil. Reduce heat to medium-low. Simmer for 10 minutes, covered.
3. Brush over food during the last 10-15 minutes of grilling to prevent burning.

Yields: 2 2/3 cups. Refrigerate unused portions for up to 2 weeks.

Ingredients: Smoky Sweet
2 teaspoons vegetable oil
1/4 cup onion, finely chopped
1 1/2 cups ketchup
1/2 cup honey
3 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
2 Tablespoons barbeque seasoning mix
1 teaspoon prepared mustard

Follow directions above. Yield: 2 1/3 cups.

WADF Homemade Salsa

Difficulty: *

Ingredients:
28 oz. can of peeled tomatoes
1 onion
2 jalapeno peppers
1 teaspoon garlic salt
1 garlic clove, minced or 1 teaspoon minced garlic
cilantro (to personal preference)

1. Chop onion, garlic, and jalapeno peppers.
2. Add all ingredients into a blender of food processor.
3. Blend until a runny, slightly chunky salsa forms.

Vermouth Steak Marinade

Difficulty *

Ingredients
1 c - Sweet Red Vermouth
1 tsp - Soy Sauce
2 tsp - Worcestershire Sauce
1 clove - Garlic, minced
1 tsp - Seasoned Salt
1/2 c - Water
1/8 tsp - Molasses
1 small - White onion, sliced and broken apart.

Combine all ingredients in a large shallow dish. Place your favorite cut of steak in the mixture and allow to marinate for at least one hour. Grill or Broil your steak. Use remaining mixture to baste the steak throughout cooking.
Saute onions in a small pan and serve on side with steak.