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).

Posted on www.recipezazz.com

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.

For those who want to avoid stove top preparation this is an easy recipe with great results! I would recommend to use fresh lemon juice although I have made it in the past using half fresh and half bottled but the flavor with be reduced, this will keep tightly covered in the refrigerator for up to 3 weeks, if desired you may add in the zest of 1 lemon although I prefer my curd smooth…

For a creamy lemon curd mix in heavy unwhipped whipping cream starting with 1 tablespoon and adding in more to taste after the curd has finished cooking

INGREDIENTS:

1 to 1-1/4 sugar (for a tangier lemon flavor use only 1 cup if you prefer a sweeter curd use 1-1/4 cups)

3 eggs

2 egg yolks

1 cup fresh lemon juice

1/2 cup butter, melted

INSTRUCTIONS:————————————

In a microwave-safe bowl combine the sugar with eggs and egg yolks until smooth; stir in the lemon juice and melted butter.

Cook until the curd is thick enough to coat the back of a spoon, removing every minute to stir.

Cool and place in a glass jar, cover and store in refrigerator for up to 3 weeks.

This sauce takes only minutes to make and it tastes so good, serve it with bread pudding, over ice cream or anything you like, if you prefer a thick sauce then chill for a few hours before serving

The texture and flavor will be reduced if using light cream in place of heavy whipping cream

INGREDIENTS:

1/2 cup butter (no substitutions)

1 cup brown sugar

2/3 cup heavy (35%) whipping cream, unwhipped

1 teaspoon vanilla extract

INSTRUCTIONS:——————————————————

In a small saucepan melt butter.

Add the brown sugar; whisk until combined and thickened (about 2 minutes).

Whisk in the whipping cream, until thoroughly blended (2 more minutes).

Mix in vanilla until combined (this sauce will thicken up more when refrigerated).

Yield about 3 cups

INGREDIENTS:

1/4 cup butter

1/4 cup all-purpose flour

2 (10 ounce) cans chicken broth, undiluted

1 tablespoon OXO chicken bouillon powder (I just use 1 small package OXO bouillon powder)

1 cup half and half cream (or can use 18% table cream)

1/2 teaspoon garlic powder (optional)

1-2 teaspoon dried onion flakes (rubbed between fingers to release the flavors)

fresh ground black pepper, to taste