Intended as a guideline.
- Pan drippings from what ever you fried
- Flour
- salt & pepper to taste
- Milk
This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.
- dry mustard
- flour
- brown sugar
- vinegar
- water
I finally tried this glaze! I started by boiling my ham as usual, cut back on time, then placed in a pan put glaze on, covered and finished off in the oven. I’ve never gotten so many compliments!
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.
- honey
- brown sugar
- bourbon
- Dijon mustard
- orange juice
- About 1/2 cup dried cranberries
- smoked ham half
Use with Betsy’s Beef Tenderloin recipe in this book or prime rib or any steak/beef.
- sour cream
- finely chopped fresh parsley
So easy you will never buy again.
- Lemon Juice
This will keep indefinitely if stored in a glass container (jar) in the refrigerator. I prefer to use “Heinz India Relish”, but it is becoming increasingly difficult to find.
- Miracle Whip Dressing
- Sweet Relish
- butter
- finely chp onion
- flour
- milk
- salt
- butter
- flour
- milk
- nutmeg
- salt and ppper
This Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.
- butter
- olive oil
- chopped green bell pepper
- chopped yellow or red bell pepper
- chopped celery
- paprika
- Creole seasoning
- dried leaf thyme
- dried leaf oregano
- dried leaf basil
- Worcestershire sauce
- hot pepper sauce
- freshly ground pepper
- tomato paste
- butter
- olive oil
- basil
- crushed red pepper flakes
- -3 teaspoons balsamic vinegar