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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

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