Dill Sauce

A wonderfully easy sauce when fresh dill is available. It uses coarsely chopped dill to flavor the broth, and then finely chopped dill at the end of the recipe.

1 1/2 Tbl olive oil 1 1/2 Tbl flour		Heat olive oil in sauce pan. Add flour, whisk, and cook ~ 1 minute.
1 c chicken stock 1 c chopped dill		Add chicken stock and bring to a boil, stirring continually. Add coarsely chopped dill and cook 3 minutes more. Pour broth through strainer into a bowl. (Discard cooked dill)
2 tsp lemon juice 1/4 tsp cayenne 2 Tbl finely chopped dill white pepper to taste		Stir into the dill-flavored broth.

We use this with fish, chicken, broccoli, spinach, ...
.

Connie Clark

Tomato Sauce

This rich, savory tomato sauce can be used to stuff omelets. It also can be served over pasta with or without the addition of meat or shellfish. It's a good base for pizza. It can be used as a topping for white fish or meat patties as well as for reheating leftover pot roast. Makes about 3 1/2 cups

1 c celery garlic 2-3 carrots 1/2 onion 1/8 lemon 1 green pepper 1/2 c parsley 4 T butter		Saute 1 cup finely chopped celery, including leaves 1 large clove garlic, minced 2 - 3 carrots, finely minced 1/2 onion, finely minced 1/8 lemon, finely chopped 1 small green pepper, finely chopped 1/2 cup finely chopped parsley in butter until vegetables are soft but not brown.
2 cans diced tomatoes           in puree 1/2 cup red wine 1/2 cup beef stock 1 teaspoon sugar 1/2 teaspoon oregano 1/2 teaspoon basil salt to taste pepper to taste		Add 2 cans (1 pound each) diced tomatoes in puree, red wine, stock, sugar, oregano, basil, salt and pepper. Simmer, leaving cover partly ajar, 2 to 3 hours to allow flavors to develop and some of the liquid to evaporate. Stir often to prevent sticking. If sauce becomes too thick, add a little more stock. The sauce will be rich and fairly thick. Taste and adjust seasonings.

Alice Blandin

Easy Cheese Sauce with a Kick

Makes 1 cup of wonderfully creamy, zippy, sauce.

2 Tbl olive oil 3 Tbl flour		Heat olive oil in a fry pan at med-hi; then add flour and use spatula to mix; then reduce heat to medium and cook for about 2-3 minutes.
1 c chicken broth		Meanwhile, heat 1 cup low-sodium chicken broth (we like Swanson Natural Goodness) in the microwave for 2 minutes. Add chicken broth to skillet, and whisk for about 1-2 minutes to mix with the flour/oil roux. (the sauce will be thick)
3 shakes tabasco pepper		Add 3 big shakes from a Tabasco bottle; then freshly ground white or black pepper to taste.
cheddar cheese		Slice ~ 1 oz (extra sharp) cheddar cheese, and lay on top of sauce. Stir until cheese is incorporated into sauce.
ENJOY		We like this with cauliflower - use ~1/4 cup sauce per person. Our son loves it with pasta - use ~1/3 cup per person.

Neal Clark