Raspberry Sauce

In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add…...
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Pepper Jelly

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized…...
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Peanut Dressing

Place peanut butter and 1/4 cup of the orange-pineapple juice in a medium bowl and stir to combine. Add the rest of the juice and all remaining ingredients and whisk together. Serve as a sauce, dip, or salad dressing.

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Cream Sauce

Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

Cook’s Note: You can make this up to…...
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Creamed Seafood Topping

Add 1 tablespoon oil into large saucepan. Saute the onion and green pepper until tender. 

Over low heat in a medium saucepan, add butter and flour. Stir together. Slowly add half and half while whisking, about 2 minutes. Add…...
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Homemade Salsa

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time. Serve with tortilla chips. 

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Big Bob Gibson’s White Sauce

Combine all ingredients in bowl and mix well.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and…...
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Tay’s Hot and Spicy Salsa

Put everything but tomatoes in food processor. Chop until diced. Add tomatoes. Serve with chips.

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Southwestern Dip

In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend.  Serve with chips or fresh vegetables.

Southwestern Dip Mix:

In a medium bowl, combine parsley, onion,…...
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Fresh Asparagus and Curry Dip

Combine the mayonnaise, curry powder, lemon juice, and onion in a small bowl.  Cover with plastic wrap and chill.  Cut the bell pepper in half lengthwise, remove the core and seeds and serve the curry dip in pepper bowls. Serve…...
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Black Bean Salsa

Mix all ingredients thoroughly in a large bowl.  Cover and chill overnight.  Taste and add salt, pepper, or more lime juice as necessary.  Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

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Butterscotch Dip

Combine ingredients in a small saucepan over medium heat. Once melted, transfer to a bowl and serve with fresh fruit.

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Wasabi Dip

Reconstitute wasabi powder with 1 tablespoon of water to form a paste and set aside.  Whip cream with a mixer until soft peaks form.  Fold in the wasabi paste and lemon juice; salt to taste.  Refrigerate until ready to use.…...
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The Classic Swiss Fondue

Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to a boil. Gradually add cheese to wine, adding a handful at a time and stirring…...
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Thai Dipping Sauce

Mix Chili and soy sauce till well blended.

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Tartar Sauce

In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.

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Spicy Barbecue Sauce

Bring all ingredients to a boil until peanut butter dissolves.  Stir to avoid sticking lower heat and simmer for 20 minutes.

L&S SCCB, 108

Recipe Courtesy Paula Deen

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Raspberry Fig Preserves

Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim with a strainer. Pour into sterilized jars; seal.

Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years.…...
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Mayonnaise

Put ingredients in blender, as they cream slowly add oil until you have desired consistency.

Recipe courtesy Paula Deen

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Mango Chutney

Place all ingredients in a non-reactive pan.  Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking.  Let cool, and store in an airtight container.

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