I use this with my Chinese chicken balls recipe, it will work with just about anything though, it makes a wonderful dipping sauce!

Yield 2 cups

INGREDIENTS:

1/2 cup ketchup

1 teaspoon regular soy sauce

1/3 cup white vinegar (do not use use another vinegar it will effect the flavor)

1/2 cup brown sugar, lightly packed

1 cup white sugar (can reduce a few tablespoons for a less sweeter taste)

3/4 cup unsweetened pineapple juice (or can use water the pineapple juice is better)

3 tablespoons cornstarch (for a thinner sauce reduce to 2  tablespoons)

INSTRUCTIONS:———————————–

In a saucepan combine the first 5 ingredients until combined.

In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering).

Use warm or refrigerate until ready to use.

Just like the glaze that is sold in the jars, this may even be better, it’s perfect to use with strawberry shortcake or it makes a great fresh strawberry pie!

Yield 1-1/2 cups

INGREDIENTS:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons corn syrup (preferably light but dark will work)

3 tablespoons strawberry Jell-O gelatin dessert (no more than 3 tablespoons or it will harden too much)

1 1/2 teaspoons strawberry extract

INSTRUCTIONS:——————————-

In a small saucepan combine the sugar with cornstarch.
Whisk in water and corn syrup; bring to a boil.
Reduce heat and simmer for about 2 minutes stirring constantly until thickened; remove from heat and stir in strawberry gelatin and strawberry extract.
Cool to room temperature (glaze will continue to thicken when cooling).

I wasn’t quite certain if this should be called gravy or sauce however it’s very good served over cooked pasta sprinkled with Parmesan cheese, don’t bother tasting this until about halfway through cooking!

Servings 6-8

INGREDIENTS:

1-1/2 pounds lean ground beef

1 medium onion chopped

1/4 cup butter

6 garlic cloves (the more the better!)

1 teaspoon crushed chili flakes (or adjust to taste, I like extra spicy so I use about 2 tablespoons)

1-1/2 teaspoons dried basil (rubbed between fingers to release the flavors)

1/2 cup all-purpose flour

3 cups light cream (for less creamy flavor use 3 cups milk or can use 1-1/2 cups milk and light cream)

1 (14-ounce) can tomato sauce

1 (10 ounce) can condensed tomato soup, undiluted

2 teaspoons seasoned salt, or to taste (this needs lots of salt to bring out the flavor)

1 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————

In a large saucepan cook the ground beef with onion until no longer pink; drain fat.

Add in butter and continue cooking until the meat is browned.

Add in garlic, chili flakes and basil; cook stirring for 1-2 minutes.

Stir in flour for 1 minute.

Add in remaining ingredients; bring to a medium boil stirring constantly.

Reduce heat and simmer uncovered for about 50-60 minutes stirring frequently (seasoning with more salt and pepper about halfway through cooking if needed).

Serve over cooked pasta, then sprinkle with Parmesan cheese

Posted for Low-Fat Tuesday….

Mushrooms take the place of meat for this lower fat thick rich sauce, except for the small amount of oil used this is a fat-free sauce

Servings 6

INGREDIENTS:

1 medium onion, chopped

1 large carrot, peeled and finely diced (about 1/4-inch squares)

1 celery rib, finely diced

1/2 large green bell pepper, seeded and chopped

1/2 large red bell pepper,  seeded and chopped

1/2 to 3/4 pound fresh mushrooms, coarsely chopped (can use a large portabella mushroom finely chopped, or use 2 small caps)

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)

6 garlic cloves, finely chopped

1/2 cup dry red wine

1 (26 ounce) jar prepared fat-free marinara sauce

salt & freshly ground black pepper (to taste)

INSTRUCTIONS:———————————-

Use this sauce to baste pork or beef ribs while grilling, there is enough sauce for up to 3 pounds of meat

INGREDIENTS:

1 cup ketchup

1/2 cup brown sugar

1/2 cup honey

1/4 cup spicy brown mustard

2 tablespoons worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to taste

1/2 teaspoon liquid smoke seasoning (optional but good to add in)

INSTRUCTIONS:———————————–

In a bowl combine all ingredients until well combined (can place in refrigerator until ready to use).

Baste on both sides of ribs while grilling.