Moroccan Marinade for Fish

February 19, 2009


1 tablespoon chopped Cilantro
1 clove Garlic, minced
1 teaspoon ground Cumin
1 teaspoon Paprika
dash Cayenne
2 ½ teaspoons Olive Oil
pinch Salt
1 ½ lbs. Halibut or other fish

Mix all ingredients except fish. Spread on
fish. Let rest 30 minutes. Broil

Plum Cassis Sauce for Poultry

February 18, 2009


From Grandma in Michigan.

1 (17 oz.) can Plums, pitted, NOT drained
2 tablespoons Butter
1 medium Onion, minced
2 tablespoons Brown Sugar
2 tablespoons Chili Sauce
1 tablespoon Worcestershire Sauce
¼ cup Crème de Cassis (black current liquor)
½ teaspoon Ground Ginger
½ Lemon, juice

Combine all ingredients in saucepan, simmer 10 minutes. Cool. In batches, puree in food processor. Reheat. Baste fowl last part of cooking. Serve with more sauce. Can be prepared
ahead of time. Great for Cornish hens, duck, chicken, turkey.

Cognac Mustard Sauce

February 18, 2009

(From Grandma in Michigan. Sauce
is great with Lamb or

3 T Butter
1/4 C Heavy Cream
3 T Cognac
1 T Dijon prepared mustard
2 T Worcestershire sauce
Salt and Pepper to taste

Melt butter in pan, add
other ingredients, bring to
boil; lower and simmer 3

Sun-Dried Tomato Pesto

February 18, 2009

Recipe created by Art Smith – submitted by Wendy

Keep a container of this brick-red pesto in the
refrigerator to toss with pasta, to stir into soups
or salad dressings, or even to make a dish of
scalloped potatoes into an event.

2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste

Process all the ingredients in a food processor
fitted with the metal blade until the mixture forms a
coarse paste. (The pesto can be stored in an airtight
container and refrigerated for up to 1 month).
Makes about 2 cups.

Pesto Bread Crumbs

February 18, 2009

sauces(From Grandma in Michigan)

1/2 – 1 C dry Bread Crumbs
2 lg cloves Garlic, minced
1/3 C grated Parmesean or Asiago Cheese
3 T toasted Pine Nuts
1 1/2 C loosely packed
Fresh Basil
1/4 t Salt
1/4 t fresh Pepper

Blend in processor until
combined. (I used 1/2 C
bread crumbs)

Sprinkle on vegetables, casseroles, tomatoes, pasta

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