The Fort Bend Foodie 01/16/13

By Denise Monroe

My fellow foodies, this week I have a special treat for you. Something to keep on hand for those days when you have a piece of meat thawed in the fridge, not a clue what to do with it, and need something quick to throw together. They are called quart jar sauces. Keep a few of these homemade sauces on hand to use in a pinch. Make 4 cups at a time, use one now and save the other three for another day. Here are a two you are going to love.

Stir Fry Sauce
• ½ cup cornstarch
• ¼ cup packed brown sugar
• 1 Tablespoon minced ginger root
• 2 large cloves garlic, minced
• ½ tsp. ground red pepper
• ½ cup soy sauce
• ¼ cup cider vinegar
• 2 cups cool chicken
or beef broth
• ½ cup dry sherry
• 1/3 cup water
Combine first 7 ingredients in a 1-quart jar. Shake until blended. Add remaining ingredients and shake well. Store covered in refrigerator. Shake well before using. Makes 1 quart. Use 1 cup per dish.

Brown chicken or beef in skillet, add a package of frozen vegetables of your choice and cook until tender crisp. Add 1 cup of sauce and stir-fry until sauce is thickened. Serve over rice and voila! You have dinner.

Here is another great sauce to keep on hand from Terry Thompson-Anderson’s Texas On The Plate cookbook. It is great for marinating pork loin chops, steaks, or other dry meats, and can be warmed to use as a sauce as well.

Red Meat Dip And Baste

In a quart jar, combine:
• 8 oz. firmly packed
• light brown sugar
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. black pepper
• 3 Tablespoons yellow mustard
• 1 tsp. Tabasco sauce
• 1 tsp. celery salt
• 10 oz. soy sauce
• 5 oz. Worcestershire sauce
• 5 oz. A-1 sauce
• 5 oz. Heinz 57 sauce
• 1 tsp. freshly squeezed • lemon juice

Short URL: http://www.fortbendstar.com/?p=27162

Posted by on Jan 16 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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