Moms Recipes - Sauces and Marinades Sauces and Marinades

Now, from my recollection, Mom did not keep many recipes for sauces. She made them "on the fly" with the drippings from the pans or from what she thought would be a good addition. And sauces are, as we all know, an addition to the meal. No one knew this better than Mom. I can not remember a time when she drowned and entree with a sauce or over marinaded a dish in order to "hide" a poorly prepared dish. However, she did have a few in her recipe file and I present them here. Enjoy!

Recipe Name: Spaghetti Sauce
Serves: 8 - 10 Prep Time: 24 hours
Comments: Now here is a old stand-by that really could be adapted to be used in any good Italian dish.
Ingredients: (Use fresh when available)
2# Ground beef, ground sirloin
½# Italian sausage, mild
32oz Tomato sauce, 2 cans
16 oz Italian stewed tomatoes, 2 cans
8 oz Tomato paste, 2 cans
8 oz Beer, good and hoppy
1 med Onion, chopped
6 med Garlic cloves, minced
2 Bay leaves
1½ T Basil, fresh and chopped
4 T Oregano, fresh
3 T Sugar, adjust as necessary
2 T Salt, adjust as necessary
1 T Pepper, fresh ground to taste
Hot red pepper to taste

Brown the ground beef and the sausage together. No additional oil is necessary. Set aside. In a large saucepan, combine all of the remaining ingredients, including the juice from the tomatoes. Bring the mixture to a slow boil and then reduce the heat to slow simmer. Add the beef mixture, along with some of the cooking juices. Simmer for 3 - 4 hours. Taste and adjust flavors to desired taste.
Remove from heat and refrigerate the sauce over night. Simmer again for another 3 - 4 hours. Do not boil this sauce. Refrigerate. Heat for the 3rd time before serving over spaghetti. The longer you cook the sauce, the better it is. And, then more times you let the sauce cool and then re-heat, the better the spices marry. The sauce can be frozen for later use. If frozen, re-heat slowly to avoid scorching.
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Recipe Name: Tomato Sauce
Yield: 5 cups Prep Time: 1 hour
Ingredients:
2 Carrots, chopped
2 Celery ribs, chopped
1 Onion, chopped
½ Green pepper, chopped
2 Garlic cloves, crushed
3 T Olive oil
3 c Tomato sauce
¾ c Brown soup stock, basic
¾ c Red wine
1 T Rosemary
1 T Basil
1 T Oregano
2 T Lemon peel, chopped
Salt and Pepper to taste

Sauté the carrots, celery, onion and green pepper with the garlic in the oil. Add the tomato sauce, soup stock, red wine, rosemary, basil, oregano, lemon peel and salt and pepper. Simmer 1 hour covered. Great on pasta, seafood, eggs and meat dishes.
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Recipe Name: Barbecue Sauce #1
Yield: 2 quarts Prep Time: 20 min
Ingredients:
1 c White wine, dry
½ c Lemon juice
1 c Olive oil
1 T Sugar
1 T Salt
1/8 t Curry powder
1 c Onion, minced
3 Garlic cloves, diced
Tabasco, to taste
1 T Paprika
¼ t Thyme, dried

Pour the wine into the jar. Add lemon juice, oil,, sugar and salt. Shake well and then add thyme, curry powder, chopped onions, garlic, Tabasco and paprika. Shake the mixture vigorously. Cover the jar and refrigerate at least 6 hours to allow the sauce to blend. Goes great with chicken cooked over charcoal.
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Recipe Name: Backyard Barbeque Sauce
Yield: 2 cups Prep Time: 20 min
OVEN TEMP: 350ºF OVEN TIME: 1 hour
Comments: I am sitting here putting this volume together, I just realized something - I don´t remember any of these Barbeque sauces. Hmmmm!
Ingredients:
1 c Catsup
¼ c Brown sugar
¼ c Vinegar
¼ c A1 Sauce
1 t Chili powder
1 t Celery seed
2 T Onion, minced
2 c Water, boiling

Combine all ingredients in a saucepan. Bring the mixture to a boil. Boil just long enough to mix well. This would be a great Winter dish when barbecuing would be next to impossible. Place chicken in a casserole dish, cover with sauce and bake at 350ºF turning frequently until chicken is tender and the sauce has cooked down.
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Recipe Name: Bar-B-Que Sauce
Yield: 4 cups Prep Time: 30 min
Ingredients:
1 c Onion, chopped
2 Garlic cloves, minced
½ t Vegetable oil
2 c Ketchup
1 c Water
½ c Brown sugar
½ t Thyme
2 t Mustard
½ t Pepper sauce
1 med Lemon, sliced thin
1/3 c Worcestershire

Combine all ingredients in a saucepan and simmer for 30 minutes. Great on beef, pork or chicken.
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Recipe Name: Chili Sauce #1
Yield: 5 quarts Prep Time: 2 hours
Ingredients:
3 doz Tomatoes
½ doz Pears
½ doz Peaches
6 sm Onions, diced
5 c Sugar, to taste
1 qt Vinegar
3 T Salt
½ pkg Pickle spice, dry

Peel the tomatoes and dice. Remove the pits from the peaches and peel and dice. Quarter and dice the pears. Combine all ingredients in a saucepan and simmer for 2 hours. The fruit should break down slightly. Seal in hot jars.
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Recipe Name: Chili Sauce #2
Yield: 5 quarts Prep Time: 1 hour
Comments: I think this is the chili sauce that Mom must have made gallons and gallons.
Ingredients:
24 Ripe tomatoes
3 sm Green peppers
1 Onion
½ c Sugar
2 c Vinegar
1 T Salt
1 t Ginger, ground
1 t Allspice
1 t Clove, ground
1 t Cinnamon

Peel and dice the tomatoes. De-stem and remove the seeds from the green pepper; dice. Dice the onion. In a saucepan, place the tomatoes, green pepper, onion and sugar. Bring to a boil and cook until thick. Add the remaining ingredients and cook another 5 minutes. Hot pack and seal in jars.
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The following four recipes came from the newspaper. But she had them in her recipe boxes, so I guess I will have to add them. I knew Mom to be an avid Philadelphia Phillies fan in times past, she probably saved this for Tug McGraws´ recipe. Tug McGraw was a pitcher for the Philadelphia Phillies and won a World Series - his son, Tim McGraw is a Country/Western singer. All four of these recipes are marinades and are listed as great on chicken. So, marinate the chicken pieces before grilling, except for the sauce named John Sterns´ Barbeque Sauce.

Recipe Name: Tug McGraw´s Broken Drum Barbeque Sauce
Yield: 4 cups Prep Time: 20 min
Ingredients:
2 c Vegetable oil
1 c White wine, dry
½ c Orange juice
½ c Lemon juice
1 t Oregano, crumbled
Salt to taste
½ t Pepper
Tabasco to taste

In a bowl, whisk all ingredients together until thick. Great on chicken.
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Recipe Name: Eddie Murray´s Barbeque Sauce
Yield: 4 cups Prep Time: 20 min
Ingredients:
2 c Tomato sauce
1¼ c Chicken broth
¼ c Red wine vinegar
½ c A1 sauce
Salt to taste
1 t Pepper

In a bowl, combine all ingredients, stirring to blend well. Another chicken sauce.
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Recipe Name: Wade Boggs´ Barbeque Sauce
Yield: 4 cups Prep Time: 20 min
Ingredients:
3 c Hickory flavored Barbeque sauce
¼ c Light rum
1/3 c Honey
3 T Brown mustard
Combine all ingredients in a bowl. Yet another chicken Barbeque sauce.
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Recipe Name: John Stearns´ Barbeque Sauce
Yield: 4 cups Prep Time: 20 min
Ingredients:
12 oz Orange juice, frozen and undiluted
1 c Light brown sugar, firmly packed
1 c Cider vinegar
½ c Lemon juice
1/3 c Teriyaki sauce (Next recipe)

In a bowl, combine all ingredients, stirring to blend well. Use on chicken the last 20 minutes of cooking on a grill.
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Recipe Name: Teriyaki Sauce
Yield: 1 cup Prep Time: 10 minutes
Comments: I just had to add this one because I know that some of you like teriyaki on a variety of meats.
Ingredients:
½ c Soy sauce - Use a good one!
½ c Honey
1 lg Garlic clove, minced
½ t Ginger, ground

In a small bowl, mix all ingredients until well blended. You can also blend in a blender. Use as a marinade for seafood, chicken, pork or beef. Or where ever a teriyaki sauce is called for.
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Recipe Name: Fresh Pesto
Prep Time: 20 min
Ingredients:
2 c Fresh basil, packed tight
¾ c Parmesan cheese, grated
½ c Walnut pieces
2 lg Garlic cloves, cut in ½
¼ t Salt
¼ t Pepper, fresh and grated
2/3 c Olive oil

Remove stems from the basil and wash. Drain. Position the knife blade in the food processor bowl; add basil and next 5 ingredients. Process until smooth. With processor running, pout in oil slowly and combine. Use immediately or refrigerate for up to 1 week. Can be frozen for up to 6 months.
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Recipe Name: Barbeque Sauce #3
Yields: 2½ cups Prep Time: 1 hour
Ingredients:
1 c Onion, chopped fine
1 Garlic clove, minced
¼ c Butter, melted
1 c Ketchup
½ c Dry sherry
1 T Light brown sugar
1 t Dry mustard
1 T Lemon juice
½ c Vinegar
2 t Worcestershire sauce

In a deep saucepan, sauté onions and garlic in melted butter for 3 - 4 minutes. Add remaining ingredients and 1/3 c Water and bring to a boil. Lower heat and simmer uncovered for 1 hour, stirring frequently. Use for chicken or spareribs.
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Recipe Name: Honey-Soy Sauce Glaze
Yields: 1 cup Prep Time: 10 min
Ingredients:
½ c Honey
¼ c Soy sauce
2 T lemon juice, fresh
¼ t Ginger, ground
1/8 t Clove, ground
1/8 t Anise, ground
½ t Dried mustard
1/8 t Coriander

Combine and mix all ingredients until smooth. Brush on spareribs or chicken. Barbeque over mesquite.
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Recipe Name: Pineapple Marinade
Yields: 1½ cups Prep Time: 45 min
Ingredients:
15½ oz Crushed pineapple, unsweetened
½ c Honey
¼ c Red wine vinegar
1 T Soy sauce
2 t Ginger, ground
1 t Coriander, ground
½ t Salt
2 Garlic cloves, minced

Drain pineapple and measure juice; bring total to 2 cup. Combine all ingredients and cook over medium heat for 30 - 40 minutes, stirring from time to time. Cook until slightly thickened. Marinade spareribs for 24 hours. Reserve ½ cup of marinade to brush on spareribs before serving.
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Recipe Name: Wine Marinade for meats
Yields: 2 cups Prep Time: 15 min
Ingredients:
1 c Water
1 c Wine (Your choice - none listed)
6 Peppercorns
1 Bay leaf
8 Cloves, whole
1 med Onion, sliced thin
1 t Rosemary, crushed fresh (Can substitute thyme or marjoram)

Combine all ingredients and mix thoroughly. Makes enough for about 5# of meat.
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Recipe Name: Beer Marinade
Yields: 2 cups Prep Time: 15 min
Comments: This marinade can be used on beef, wild game or shrimp
Ingredients:
1½ c Beer (Use a good one)
½ c Salad oil
1 sm Onion, sliced thin
1 Garlic clove, minced
2 T Lemon juice, fresh
1 t Salt
½ t Pepper
1 t Mustard, powdered

Combine all ingredients and blend thoroughly.
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Recipe Name: Teriyaki Marinade
Yields: 1 cup Prep Time: 10 min
Ingredients:
2 c Soy sauce
� c Dry sherry (Can use bourbon or dry vermouth)
2 T Brown sugar
Dash dry mustard
2 Garlic cloves, minced
1 t Ginger, fresh ground (or ½ t ground)

Combine all ingredients and blend thoroughly in a blender on medium high speed. Makes enough for about 2 or 3 pounds of meat or shrimp.
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Now here is something that I did not know - but I should have guessed because I had seen bottles in the kitchen filled with some strange smelling "things". Turns out, she made some of her own spices and spice mixes. Here are some of them.

Recipe Name: Italian Herbs
Prep Time: 10 min
Ingredients:
1 T Basil, dried
1 T Oregano, dried
1 T Parsley, dried and minced
1 t Rosemary
1 t Thyme
½ t Paprika
½ t Black pepper, coarsely ground

Combine all ingredients and mix well. Store in a tightly covered container.
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Recipe Name: Spice Parisian
Prep Time: 10 min
Ingredients:
5 T Cloves, ground
2 T White pepper, ground
3 t Nutmeg, ground
3 t Ginger, ground
Mix all ingredients together and store in a tightly covered container.
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Recipe Name: Lemon Pepper
Prep Time: 10 min
Ingredients:
4 T Black pepper, coarsely ground
2 T Lemon rind, grated and fresh
Shake together the pepper and the lemon rind. Store in a tightly covered container.
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Recipe Name: Hot Curry Powder
Prep Time: 15 min
Ingredients:
2 T Turmeric
4 t Coriander, ground
4½ t Cayenne pepper
2 t Mustard, dry
2 t Cumin, ground
2 t Cardamom
2 t Cinnamon
2 t Ginger, ground
½ t Black pepper, ground

Mix all ingredients well and store in a tightly covered container.
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Recipe Name: Marinade for Tomatoes
Prep Time: 20 min
Ingredients:
¼ c Olive oil (Use a good olive oil)
1 T Lemon juice
½ t Garlic, minced
½ t Salt
½ t Oregano, dried
1 t Mustard
1 t Parsley leaves
Bleu cheese, crumbled - if you have too

Combine all ingredients and mix thoroughly. If you use this marinade on sliced tomatoes, refrigerate for several hours to completely chill.
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Recipe Name: Morney Sauce
Prep Time: 20 min
Comments: This is one of the Classic Sauces that goes very well with shrimp or other sea foods.
Ingredients:
2½ T Butter
3 T All-Purpose flour
2 T Green onions, chopped
1½ c Milk (Whole)
½ c Cream, whipping
½ t Salt
½ t Lemon juice
1/8 t Nutmeg
1 cup Swiss cheese, shredded
Dash of pepper

Melt butter over low heat. Blend in flour and onion and cook, stirring constantly, until roux bubbles for 2 minutes. Remove from heat. Meanwhile heat milk almost to a boiling point. Pour hot milk all at once into the roux, stirring vigorously to blend well. Bring to a boil stirring constantly. Boil and stir 1 minute. Reduce heat and gradually beat in the cream. Mix in the salt, pepper, lemon juice and nutmeg. Remove from heat; stir in ½ c Swiss cheese until melted.
Try this sometime: Leave out the cheese in the final step, but instead dice or chop 4 to 5 hard cooked eggs, reserving 1 yolk and blend into the sauce. Serve over toast and grate the reserved yolk over each piece. Such a lunch treat!
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Recipe Name: Egg Sauce (White Sauce)
Prep Time: 20 min
Comments: If you don´t like the Morney Sauce in the last recipe, here is a pretty standard white sauce that can be used in many basic dishes wherever a white sauce is required. Just leave out the eggs. This is probably one of the first things Mom taught me to make and to do it right.
Ingredients:
4 T Butter
4 T Flour
2 c Milk, whole
Salt and pepper to taste
4 Hard cooked eggs, chopped or diced

Melt the butter and blend in the flour until you get a lump of buttered flour (roux). Gradually add milk, salt and pepper and mix thoroughly and cook (basic white sauce). Add the eggs and mix. Serve over toast or use as your basic egg sauce.
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Well, there are some of Mom´s sauces and marinades. Remember - Sauces are an addition to the main dish and are not intended to be "the main dish". I did not find a Beurre Blanc or Beurre Rouge sauce, both of which are great on Halibut or Flounder or Salmon (rouge). Maybe I will add them later. At any rate, have fun and experiment with some of these that she used.

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