Sauces & Marinades
Barbeque Sauce
Serves 6
Ketchup
Bottled barbeque sauce
Beer
Garlic Salt
To coat one chicken or a couple of racks of ribs, use about 1/2 a bottle
of prepared bbq sauce and an equal amount of ketchup. Combine in a
sauce pan. Add about 1/2 can of beer. Add garlic salt to taste. Simmer
unitl warm and bubbly.
Genie is Steve and Kendra's grandmother. Mom has used this recipe
for years. It's delicious! -Karen McElveen
Photo: Steve and Kendra Koepke with Grandmother Virginia Ray
Chuy's Creamy Jalapeno Sauce
Serves 6
16 oz container of sour cream
1 oz package of dry ranch dressing mix
2 jalapeños, roughly chopped
2 cloves of garlic, minced
1/3 cup fresh cilantro
Juice of one lime
2-5 tbsp milk
- Combine roughly chopped jalapeño, garlic, and cilantro in a food processor. Pulse until finely chopped.
- Add lime juice, sour cream, and ranch mix. Pulse until combined.
- Slowly add milk until you reach your desired consistency, we like ours a bit on the thin side.
This is one of Patti Kling's favorites. Here is is with Sheila and Barry.
Ham Sauce
Recipe
Bound for Cuba
Bound for Cuba
What better way to share the recipe than with her card itself, This goes great on left over ham to liven it up.
Bound for Cuba
Bound for Cuba
Bound for Cuba
This is from Ruth and Roy's Honeymoon the December after they were married.
Pesto Sauce
Serves 4
2 cups fresh basil leaves, packed
½ cup walnuts
½ cup grated Parmesan cheese
2 cloves garlic
½ cup extra-virgin olive oil
1 tablespoon lemon juice
½ teaspoon salt
- Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool.
- Add basil, walnuts, Parmesan, and garlic to a food processor.
- Pulse several times until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Add lemon juice and salt. Pulse briefly to combine.
- Taste and adjust seasoning as needed.
I know traditional uses pine nuts, but when the basil plants by the poolneed pruning, and I have walnuts or pecans in the pantry, Pesto it is. Makes a great sauce for pizza or pasta.
Tzatziki Sauce
Serves 6
1 cup plain Greek yogurt
½ cucumber, grated
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
¼ teaspoon salt
Pinch of black pepper
- Grate the cucumber and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- In a bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
- Stir until well mixed.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Not a traditional recipe for our family, but one I have come to love as an adult. Great on plain grilled chicken, as a veggie dip, or pita bread.
Photo: Mom and her dad.
