Artichoke Heart Dip - Kathy Meyer

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips

Ingredients:

• 1 can artichoke hearts
• 1 can green chilies, chopped
• 1 cup Parmesan cheese, grated
• 1 cup mayonnaise

Instructions:

1. Drain artichokes, cut into bite size pieces and place in a small bowl.
2. Add cheese and mayonnaise.
3. Place in small baking dish.
4. Bake at 350°F until bubbly (about 20-30 minutes).
5. Serve with crackers of your choice.

Yield:

about 3 cups

Layered Dip - Valerie Garrison

This could be made vegan by swapping in vegan sour cream and vegan shredded cheese.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips, Vegan

Ingredients:

• 1 can vegetarian refried beans
• 1/2 package taco seasoning
• 1 carton avocado dip
• 1 can chopped green chilies
• 1 small carton sour cream
• chopped green onions
• shredded cheddar cheese
• chopped tomatoes
• sliced olives

Instructions:

1. Season the beans with the taco seasoning.
2. Spread on a large plate.
3. Spread the avocado dip.
4. Sprinkle the chopped green chilies next.
5. Spread the sour cream and sprinkle with the green onions.
6. Then layer with shredded cheddar cheese.
7. Next, a layer of chopped tomatoes.
8. Last, top with sliced olives.
9. Serve with tortilla chips.

Mexican Dip - Cherie Hill Mischlich

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips

Ingredients:

• 8 oz. package cream cheese
• 1.25 oz. taco seasoning mix
• 1 cup thick and chunky salsa
• 11 oz. can of Mexicorn*

Instructions:

1. Mix all ingredients together and microwave for 4 to 6 minutes, stirring half way through.

Notes:

*If you can't find Mexicorn in the store, you can make your own substitute: see Mexicorn Substitute recipe

Olive Dip - Alverna Black

Serve with crackers or use it to stuff celery for a low carb option.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips

Ingredients:

• 16 oz. cream cheese
• 1 cup chopped olives, reserve juice
• 1/2 cup pecans, chopped
• 1/4 to 1/2 cup mayonnaise
• 2 Tbsp. olive juice

Instructions:

1. Mix and chill.

Red Pepper Dip - Mary Reiner

This recipe was submitted by Donna Reiner who got it from Mom who got it from Ruth Stein. This can be served over vegan cream cheese for a vegan option.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips, Vegan, Family Recipes

Ingredients:

• 3 large red bell peppers
• 1/2 cup white vinegar
• 3/4 cup sugar
• 1/2 tsp. salt

Instructions:

1. Cut peppers into chunks.
2. Add other ingredients and puree in blender.
3. Cook until consistency of catsup.
4. Serve over cream cheese with crackers.

Sweet And Spicy Bell Pepper Jam - Donna Reiner

Categories: Canning / Pickling, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 2 lbs. bell peppers (any color or a mixture), seeded and coarsely chopped
• 1 1/2 cups sugar
• 1/2 cup apple cider vinegar
• 1-2 tsp. crushed red pepper flakes

Instructions:

1. In food processor, pulse the bell peppers until finely chopped - DO NOT PUREE.
2. In medium pot combine the peppers, sugar, vinegar, and chili flakes. Bring to a rolling boil, stirring until sugar is dissolved. Reduce heat and simmer until the liquid is reduced by two-thirds, about 1 hour. The mixture will reduce from a soupy consistency to a loose paste-like consistency.
3. Ladle the jam into heatproof jars, cover, and chill until set, 1-2 hours. Store in the refrigerator for up to one month.

Yield:

About 2 cups

Spicy Holiday Cranberry Sauce - Valerie Garrison

This is a great sweet and spicy sauce to add to your Thanksgiving meal, and it's so pretty when you are making it!

Categories: Holiday Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 12 oz. fresh or frozen cranberries
• 1 cup water
• 1 cup white sugar
• 2 peppers fresh jalapeno peppers, seeded and minced
• 3 teaspoons lemon juice
• ½ cup sherry

Instructions:

1. Rinse berries in cold water; drain.
2. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
3. Stir sherry into the mixture until blended.* Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

Notes:

*For a thicker consistency, add a little cornstarch slurry.

Yield:

4 servings

Co-Cola Glaze - Jeff Foster

I got this idea from my best friend's mom who told me she made "co-cola" glaze for her hams. She wouldn't give up the secret, so I made up my own recipe. It's called Co-Cola Glaze because that's the way his mom would say Coca Cola. This recipe is for a small ham, so double the ingredients for a larger ham.

Categories: Sauces / Dressings / Dips

Ingredients:

• 3/4 cup brown sugar
• 1 Tbsp. molasses
• 2 Tbsp. garlic powder
• 2 Tbsp. onion powder
• 1 Tbsp. salt
• 1 tsp. ground pepper
• 1 Tbsp. ground cloves
• 1/2 can coke

Instructions:

1. In a bowl, mix all the ingredients until thoroughly mixed.
2. Baste ham every 20 minutes.

Cranberry/Raspberry Relish - Donna Reiner

I received this from a former sister-in-law (guess something good came from that marriage)! The relish can be kept in the refrigerator up to one month. This could replace your ordinary cranberry sauce forever!!

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1 large package fresh cranberries
• 2 peeled, diced green apples
• 1 cup sugar
• 1/2 cup orange marmalade
• 10 oz. package raspberries
• 1 tsp. lemon juice

Instructions:

1. Chop in food processor
2. Serve!

Cranberry Sauce - Chris Paulsen

This one is from Real Simple Magazine November 2003. I’ve made it every year since then.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 12 oz. bag fresh whole cranberries
• 2 Tbsp. water
• 2 cinnamon sticks
• 1 cup orange marmalade

Instructions:

1. Heat cranberries, water and cinnamon sticks to boiling, cover and simmer for 5 minutes until the cranberries pop.
2. Remove from heat, stir in the marmalade and cool.
3. Cover and refrigerate, but serve at room temperature.

Crockpot Spaghetti Sauce - Kathy Meyer

Categories: Sauces / Dressings / Dips, Slow Cooker

Ingredients:

• 1 lb. lean ground beef or turkey
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 lb, can stewed tomatoes, cut up
• 1 can Rotel (tomatoes & chilies)
• 8 oz. can tomato sauce
• 12 oz. can tomato paste
• 1 cup beef bouillon
• 2 Tbsp. minced parsley
• 1 Tbsp. brown sugar

Instructions:

1. In a skillet, brown ground beef with onion and garlic. Drain.
2. In crock pot combine browned meat, onions, and garlic with remaining ingredients. Cover and cook on low for 6-8 hours.
3. Serve over hot spaghetti. This may be made ahead of time and frozen.

Yield:

6-8 servings

Cucumber-Horseradish Sauce - Donna Reiner

This sauce pairs well with the Beef Tongue recipe.

Categories: Sauces / Dressings / Dips, Vegetarian

Ingredients:

• 1 cucumber, peeled, seeded, and chopped
• 1-1 1/2 cups sour cream
• 1-2 tsp. horseradish
• 3 tsp. lemon juice
• dash of salt

Instructions:

1. Mix last 4 ingredients. Taste and add more horseradish if desired.
2. Add chopped cucumber, mix and chill.

Fajita Marinade - Kathy Meyer

Good for vegetables, chicken or beef.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 4 garlic cloves, minced and mashed to paste
• 1/4 cup lime juice
• 1 1/2 tsp. ground cumin
• 2 Tbsp. olive oil

Instructions:

1. Marinate for at least 1 hour. May marinate over night.

Far Western Salsa - Kathy Meyer

This is the salsa served at the famous (for those who live in the area) Far Western Restaurant, Guadalupe, California. It is from the kitchens of all residents of Santa Maria or Guadalupe, California and lovers of Santa Maria style BBQ worldwide.

Categories: Family Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 3 cans (1 lb. 12 oz.) whole tomatoes
• 1 can (3 1/2 oz.) Ortega chilies, chopped fine
• 3 cloves garlic, chopped fine
• 2" diameter onion, chopped fine
• 1 level tsp. salt
• 1 pinch pepper
• 1 dash Tabasco sauce

Instructions:

1. Mix well, mashing tomatoes into small pieces.

Homemade Barbecue Sauce - Kathy Meyer

This can be made vegan/vegetarian with a vegan Worcestershire sauce.

Categories: Sauces / Dressings / Dips, Vegetarian, Vegan, Slow Cooker

Ingredients:

• 10 oz. liquid smoke
• 10 oz. A.1. Sauce
• 3 oz. Worcestershire sauce
• 3 Tbsp. barbecue spice
• 64 oz. ketchup
• 1 Tbsp. salt
• 1/2 cup minced, dried onions
• 1 Tbsp. black pepper
• 2 cups brown sugar
• 1 Tbsp. garlic powder

Instructions:

1. Mix together in a crockpot and simmer on low for 3 hours, stirring occasionally.
2. Fill jars with sauce, leaving 1/2 inch head-space. Adjust lids and process in boiling water bath for 15 minutes.*

Notes:

*Some canning knowledge needed.

Lettuce Dressing - Alice McHughes

Categories: Sauces / Dressings / Dips, Vegetarian

Ingredients:

• 1 cup sour cream
• 1 cup salad dressing (Miracle Whip)
• 1/3 cup vinegar
• 1/2 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder

Instructions:

1. Thin with a little milk if too thick.
2. Pour over lettuce.

Marinade For Shish Kebabs - Kathy Meyer

This can be made vegan by swapping the honey for maple syrup.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 1/2 cup oil, vegetable or Canola oil
• 1/4 cup honey
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 1 large clove garlic, minced
• 2 Tbsp. parsley
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/2 tsp. cracked pepper

Instructions:

1. Mix all ingredients.
2. Marinate meat and/or vegetables in refrigerator, turning frequently.

Notes:

I usually put the meat/vegetables in a Ziploc bag for marinating.

Onion Gravy - Kathy Meyer

This goes well with Vegan Garlic Mashed Potatoes and Mushroom Wellington.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1/4 cup vegan butter*
• 1 yellow onion, chopped
• 2 Tbsp. all-purpose flour
• 1 1/2 cups vegetable broth
• soy sauce or tamari to taste

Instructions:

1. In a medium sauce pan, melt the vegan butter over medium heat. Sauté the onion in the butter until the onion is caramelized.**
2. Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the gravy thickens. Add soy sauce or tamari to taste if needed.***

Notes:

*We like Earth Balance.

**The slower you go, the more rich the flavor will become.

***This will also make the color a richer brown.

Yield:

4

Salmon Marinade - Ruth Hasman

Categories: Sauces / Dressings / Dips, Seafood

Ingredients:

• 1 cup vegetable oil
• 1/2 cup soy sauce
• 2 Tbsp. rye whisky
• 2 tsp. brown sugar
• 2 crushed garlic cloves

Instructions:

1. Mix ingredients well and marinate salmon fillets 4-6 hours in a shallow pan, turning every hour or two.
2. Barbecue over medium heat, skin side first, about 6 minutes depending upon thickness of fish. Turn and cook the other side for approximately 2 minutes.

Santa Maria Club Salsa - Kathy Meyer

From the kitchen of all residents of Santa Maria, California. This is the famous Santa Maria, California, salsa that is served with a tri-tip steak, but it's great with any steak.

Categories: Family Recipes, Sauces / Dressings / Dips

Ingredients:

• 8 cups solid packed tomatoes
• 1 cup chopped celery
• 1 1/2 cups chopped onions
• 1/2 cup chopped bell pepper
• 1 Tbsp. salt
• 1/2 Tbsp. horseradish
• 1/8 cup vinegar
• 1/8 cup sugar
• 1/8 cup Worcestershire sauce
• 1/8 small bottle Tabasco sauce

Instructions:

1. Grind the tomatoes, celery, onions and bell peppers in a meat grinder.*
2. Stir in remaining ingredients.

Notes:

*Grind in batches in a food processor.

Yield:

Serves 25

Slow Roasted Tomato Sauce - Kathy Meyer

This recipe is adapted from Eatingwell.com.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 3 lbs. plum tomatoes, halved lengthwise
• 2 Tbsp. extra-virgin olive oil, divided
• 2 tsp. dried basil, divided
• 1 ¼ tsp. dried oregano, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup water
• 6 oz. can tomato paste
• ½ tsp. salt
• ⅛ tsp. freshly ground pepper

Instructions:

1. Preheat oven to 300°F.
2. Coat a baking sheet with cooking spray.
3. Combine tomatoes, 1 tbsp. oil, 1 tsp. basil and 1 tsp. oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet.
4. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
5. Heat the remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 tsp. basil and 1/4 tsp. oregano; cook, stirring occasionally, until beginning to soften, 2-3 minutes.
6. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.

Sweet Corn Sauce - Donna Reiner

From my friend Anne whose mother was born the same day our mother was born.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 5 ears fresh corn or 16 ounces frozen sweet corn
• 1 cup chopped sweet onion
• 1/2-1 cup low-sodium vegetable stock or water
• 1 Tbsp. balsamic vinegar (white keeps sauce light in color)

Instructions:

1. Place corn, onions, stock in blender and purée.
2. Put blended mixture in a pan and cook like scrambled eggs, stirring until it is warmed through and just starting to bubble. Add more stock if necessary. A thinner sauce is better over greens.
3. Add balsamic and stir.

Notes:

Also makes a good salad dressing with more vinegar, lemon juice, or lime juice to taste. I added a tablespoon of vegan mayo to put over my cauliflower. You can use canned corn too. I have also added a tsp. of curry powder.

Tomatillo Salsa Verde - Jennifer Leen

This is a great tangy salsa verde with a jalapeno zip to it. It's good served with chips or on enchiladas,tacos and burritos.

Categories: Sauces / Dressings / Dips, Vegan, International

Ingredients:

• 1 lb. fresh tomatillos
• 2-3 fresh raw large jalapenos
• 5 large cloves of garlic with skins still on
• 1/2 cup diced red onion
• 1 Tbsp. lime juice
• 3 Tbsp. finely chopped fresh cilantro
• 1/4 tsp. ground cumin
• 1/4 tsp. fine salt

Instructions:

1. Preheat the oven to 425°F and line 2 pans with parchment paper.
2. Remove the husks and twist off the stems of the tomatillos and weigh them to be 1 lb. Rinse any sticky residue off and pat dry.
3. Place the tomatillos on a pan and add the jalapenos. Place the garlic cloves (with skins still on) in a piece of foil wrapped up and place this on the same pan.
4. On the 2nd pan, add the diced red onion and spread out. You will not be baking the onions until the last 10 minutes of the roasting of the first pan of veggies.
5. Place the pan with the tomatillos, jalapenos and garlic in the oven and roast for 15 minutes and if the tomatillos are not sitting flat on their bottoms, but rolled on the side, flip them over so they char evenly. Remove the jalapenos at this time as well, as they should be nice and charred. Roast the tomatillos and garlic another 5-10 minutes until the tomatillos are well charred and juicy. This is also when you will add the 2nd pan with the onions to the oven.
6. Now add the 2nd pan (of the onions) to the rack beneath the other veggies. Roast for the last 10 minutes for both pans. The onions should be tender and starting to brown.
7. Peel the skins off the garlic and remove the stems and seeds from the jalapenos and place in the food processor, starting with just 1 of the jalapenos. Keep in mind that heat levels vary greatly with jalapenos. Some are very mild and some are hot, so you may need just 1 or all 3. Add all of the roasted veggies. Add the lime juice, cilantro, cumin and 1/4 teaspoon salt.
8. Blend until very smooth and similar to the consistency of applesauce. Taste and add more salt if desired. If you weighed everything accurately, the lime juice should be perfect and noticeable and helps decrease the need for excess salt. Feel free to adjust for more lime if desired.

Yield:

4 servings

Vegan Tzatziki Sauce - Jennifer Leen

Perfect for Portobello Gyros or another sauce to accompany hummus for dipping pita bread or fresh veggies.

Categories: Sauces / Dressings / Dips, Vegan, International

Ingredients:

• 1/2 large English cucumber, unpeeled & finely grated
• 1 1/2 cups unsweetened coconut yogurt*
• 3 cloves garlic,minced
• 1/4 cup finely chopped fresh dill or 2 Tbsp. dried dill
• 1 pinch each sea salt and black pepper (plus more to taste)
• 1 1/2 Tbsp. lemon juice
• 1-2 Tbsp. extra virgin olive oil**

Instructions:

1. Finely grate cucumber with the skin on. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture.
2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
3. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
4. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

Notes:

*Greek style if possible

**optional for flavor and richness (recommended)

Yield:

7 servings

Whiskey Sauce for Ribs - Kathy Meyer

Categories: Sauces / Dressings / Dips, Meats

Ingredients:

• 2 1/4 Tbsp. vegetable oil
• 1/2 cup minced onions
• 1 1/2 cup water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 Tbsp. honey
• 2 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 1/4 tsp. liquid smoke
• 2 tsp. whiskey
• 2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 1 Tbsp. dark molasses
• 1/2 Tbsp. ground red chili pepper *

Instructions:

1. Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes.
2. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
3. Season with salt, pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and chili pepper.
4. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
5. Remove from heat, and set aside. Grill ribs or smoke ribs. Brush on ribs last few minutes of grilling.

Notes:

* You may want to reduce the amount of chili pepper if you don't want it too spicy.

Creamy Parmesan Fish - Stuart Werner

Categories: Sauces / Dressings / Dips, Seafood

Ingredients:

• 1 tsp. butter, or as needed
• 2 lbs. cod fillets*
• 3/4 cup freshly grated Parmesan cheese
• 1/3 cup butter, softened
• 1/4 cup mayonnaise
• 1/4 cup chopped green onion
• 3 Tbsp. lemon juice
• 2 tsp. dried dill weed
• 1/4 tsp. salt
• 1/4 teaspoon ground black pepper
• 2 dashes hot pepper sauce (such as Tabasco®)

Instructions:

1. Set oven rack about 6" from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 tsp. butter.
2. Lay fish in a single layer on the prepared baking sheet.
3. Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
4. Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Notes:

*or fish filets of choice

Yield:

6 servings