BS: Sauces , dips and sausages

Subject: BS: Sauces , dips and sausages
From: GUEST,HiLo
Date: 09 Dec 14 - 11:25 PM

This is an advice,recipe Request. During the Christmas season we go to a Lot of informal gatherings. We are always asked to bring a snack with a dip. I never mind but seem to bring the same old ones year after year. Do I would be grateful for any dip recipe I would also love to hear about some sauces for meat Or fish. And finally, what sausages do you cook with Christmas dinner?

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,Rahere
Date: 10 Dec 14 - 06:32 AM

Tsatsiki
Sufficient for 12. Preparation time 5 minutes.
Ingredients
1 large tub of natural Yoghurt, preferably Greek, failing which Eastern Mediterranean.
1-3 cloves garlic, depending on strength.
1 cucumber
Method
Peel and grate the cucumber onto a sieve and allow to drain
Transfer to a clean dry teatowel. The purpose is to get as much water out of the cucumber as you possibly can, without mashing it too far.
Peel the garlic. If you dislike its bite, split in half and temove the green shoot in the centre - if not, leave it. Mash into a paste.
Mix garlic and cucumber into the yoghurt, and leave overnight in the fridge to infuse the garlic.
Some cultures add other flavours such as mint, if so, add shortly before serving.
Serve with crisps/nacho chips, warm pita halved and cut small, or whatever.

Subject: RE: BS: Sauces , dips and sausages
From: Uncle_DaveO
Date: 10 Dec 14 - 08:52 AM

"Sausages cooked with Christmas Dinner"???? There's
way too much on the Christmas dinner table as it is!

Dave Oesterreich

Subject: RE: BS: Sauces , dips and sausages
From: MMario
Date: 10 Dec 14 - 09:11 AM

Jezabel "Sauce"

1/2 cup apricot preserves
1/2 cup apple jelly
1 tablespoon prepared horseradish
1 tsp dry mustard powder

combine the above well; pour over 8 oz brick of cream cheese (for a fancier presentation use a melon baller to form cream cheese into balls or cube the cream cheese before pouring the sauce over)
serve with crackers or melba toast.

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,sciencegeek
Date: 10 Dec 14 - 09:11 AM

this is popular here in western NY... you can also add dried beef. Cut out the center of a round rye loaf, cube the bread and place on a platter with the dip filling the center hole.

Original recipe makes 1.5 cups

3/4 cup sour cream

3/4 cup mayonnaise

1 tablespoon minced onion

1 teaspoon Beau Monde ™ seasoning

1 teaspoon dried dill weed

1 teaspoon dried parsley

Directions1.In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde ™ seasoning, dill, and dried parsley. Chill before serving.

make the beau monde at home:
Original recipe makes 8 tablespoons Change Servings Makes servings US Metric Adjust Recipe (Help)

1 tablespoon ground cloves

1 1/4 teaspoons ground cinnamon

1 tablespoon salt

1 tablespoon ground bay leaf

1 tablespoon ground allspice

2 tablespoons ground black pepper

1 teaspoon ground nutmeg

1 teaspoon ground mace

1 teaspoon celery seed

2 tablespoons ground white pepper

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,sciencegeek
Date: 10 Dec 14 - 09:16 AM

this one has been a must have for the past 25 years at the office party:

small cooked shrimp - canned or frozen
seafood cocktail sauce - homemade or commercial
brick of cream cheese
box of Ritz crackers... use a rich, butter cracker of choice

put cream cheese on the plate and cover with the shrimp/cocktail mixture and surround with the crackers... there will be no leftovers

Subject: RE: BS: Sauces , dips and sausages
From: MMario
Date: 10 Dec 14 - 09:25 AM

"Western style" negimaki

thin sliced roast beef

green onion/scallions slivered lengthwise and cut to width of beef slices

horseradish mayonnaise

put a thinline of mayo across one end of beef, add several lengths of green onion; roll beef.

(This is also good with mini asparagus instead of or in addition to the onion)(or dilled green beans)

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,HiLo
Date: 10 Dec 14 - 03:33 PM

Thanks you so very much, some very good recipes here. As for sausages..it is a tradition with many folks I know to cook sausage with Christmas dinner , the kids especially like them. But mostly we have them next morning for breakfast. We use Cumberland sausage which we tuck round the turkey or goose for the last hour of cooking..very good indeed.

Subject: RE: BS: Sauces , dips and sausages
From: Megan L
Date: 10 Dec 14 - 04:10 PM

When I first got married my mother in law totally confused me when she asked if I wanted kilties with the Christmas hen,they were farm folk and didn't do turkeys.Kilties by the way are pork chipolatas wrapped in bacon.

Subject: RE: BS: Sauces , dips and sausages
From: Ed T
Date: 10 Dec 14 - 04:38 PM

The donair sauce in this video was designed to be used on a donair. A donair is an East Coast Canada take out food. The donair is made up of spiced ground beef cooked on a spit, shaved off and put on pan med pita bread, with a tomato/onion garnish, with the sauce added.

However, the sauce is also a locally enjoyed (among the young) tasty dip for pizza, garlic bread, or whatever.

It is a thickened sweet- sauce with non-complex ingredients, technique seems to be a factor in proper thickening, as noted in the video.

East coast Canada Donair sauce 

Subject: RE: BS: Sauces , dips and sausages
From: Ed T
Date: 10 Dec 14 - 04:40 PM

That should read: "pan -steamed pita bread".

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,Mrr
Date: 10 Dec 14 - 07:28 PM

I thought one didn't want to know how sausages were made?

Subject: RE: BS: Sauces , dips and sausages
From: Ed T
Date: 10 Dec 14 - 08:03 PM

""I thought one didn't want to know how sausages were made?""

We know, we just don't dwell on it-as it may impact our enjoyment of the tasty mysterious meats.

Subject: RE: BS: Sauces , dips and sausages
From: Janie
Date: 11 Dec 14 - 02:01 AM

No recipes to offer, but definitely some offered that I want to try. Thanks y'all!

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,CS
Date: 11 Dec 14 - 02:31 AM

I like Indian Riata with Curried Potato Wedges
I also like a bastardised (by me) version of tartare sauce for oily fish, which is a 50/50 mixture of yoghurt and mayo, made piquant with a dollop of horseradish sauce, and made tangy with added chopped gherkins and capers, add a handful of chopped parsley or dill for herby freshness and you're away.

Subject: RE: BS: Sauces , dips and sausages
From: GUEST,.gargoyle
Date: 11 Dec 14 - 04:49 AM

Appears strange ... but ... tastes Devine with fresh celery, and carrots sticks and toasted bread points for dipping.

2 cups heavy cream
1/2 cup butter
10 garlic cloves crushed fine
2 0z (small tin) drained anchovies
1/4 teaspoon cayenne pepper

Place crushed garlic with cream in sause pan.
Bring to simmer stirring constantly and reduce volumn by 50%.
In separate pan salute anchovies until dissolved in butter with cayenne pepper.
Add to cream store well. Search hot.

May be made several days ahead and microwaved before severing.

Also makes a great addition to a chowder base.

Sincerely,
Gargoyle

The man who related the recipe in Maine mid 1970 said it was a Saturday favorite because he liked thinking of the odiferous sweat oozing out on a sweltering indian summer morning while sitting in a closely packed church pew.

Subject: RE: BS: Sauces , dips and sausages
From: GUEST, topsie
Date: 11 Dec 14 - 06:27 AM

I've copied and pasted that recipe of Gargoyle's into my recipe collection with all the original spellings. I love it.

Subject: RE: BS: Sauces , dips and sausages
From: michaelr
Date: 11 Dec 14 - 03:22 PM

Artichoke Dip