42

ONION RELISH
1 onion Pinch of paprika
1 - green pepper 1/2 teaspoon lemon juice
2 tomatoes 1 teaspoon grated lemon rind
1-1/2 teaspoons salt 1 tablespoon cider vinegar
Chop vegetables together. Add rest of ingredients. Mix well. Let stand for at least 1 hour
before using.
CURRIED PINEAPPLE
12 slices pineapple rings 1-3/4 cups dry white wine
2 cups granulated sugar 1/4 cup pineapple juice
1 teaspoon curry powder 2-2/3 tablespoons arrowroot

Place pineapple rings in buttered baking dish. Make paste of curry powder, arrowroot and pine-
apple juice. Heat wine and sugar. Add curry paste and simmer, stirring constantly until thick.
Pour over pineapple and keep hot in oven until served.

SAUCE FOR FLAVOUR

BARBECUE SAUCE

teaspoon onion salt

teaspoon prepared mustard
tablespoon Worcestershire sauce
tablespoons vinegar

1/3 cup butter
1 (14 ounce) bottle catsup

NoO———

1 teaspoon brown sugar
1/2 teaspoon garlic salt

Put ingredients into saucepan. Bring to boil. Reduce heat and simmer for 10 minutes, stirring
often. Makes about 1-1/2 cups sauce suitable for basting any meat or poultry.

CHEESE SAUCE

2 tablespoons butter Few grains cayenne
2 tablespoons flour 1/2 teaspoon dry mustard
1/4 to 1/2 teaspoon salt 1-1/4 cups milk
1/8 teaspoon paprika 3/4 to 1 cup grated Cheddar cheese

Melt butter in top of double boiler, then blend in flour and seasonings. Gradually add milk,
stirring until blended. Cook over direct heat, stirring constantly until mixture begins to thicken.
Then place over hot water and continue cooking for five minutes, stirring occasionally. Add
cheese and stir until melted. Serve over drained cooked vegetables. Makes 1-1/2 cups sauce.

CUCUMBER SAUCE

2 teaspoons salt 2 tablespoons minced celery

1 teaspoon vinegar 1 tablespoon grated horseradish
1-1/2 cups cucumber, chopped 1/2 teaspoon paprika

2 tablespoons pimiento, chopped 1 cup mayonnaise

2 tablespoons green pepper, chopped
Add salt and vinegar to cucumbers, allow to stand 10 to 15 minutes and drain. Add remaining
ingredients and chill thoroughly. Serve with fish.

HORSERADISH SAUCE

1/2 cup whipping cream, whipped Dash salt
2 tablespoons grated horseradish Dash pepper

Fold well-drained horseradish into the whipped cream. Season with salt and pepper. Delicious
with roast beef.