Mama Lee’s Free Recipes

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BARBECUE SAUCE

Ingredients:

2 Tbs. butter

1 – 16 ounces catsup

2 Tbs. lemon juice

4 Tbs. Worcestershire sauce

dash of chili powder

2 cups sugar

2 cups brown sugar

salt & pepper

dash of Thyme

2 Tbs. mustard

Directions:

• Melt butter in large pan. 
• Add catsup then fill the bottle half way with water, shake, and add to pan. 
• Using a whisk, stir in remaining ingredients. 
• Simmer until hot. 
• Refrigerated for at least 8 hours.

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BEER BATTER

Ingredients:

1 can beer

¾ cup milk

1 egg

1 ½ tsp. salt

2 ½ cups flour

Directions:

• Beat egg
• Add beer and milk and mix well
• Add salt and flour and beat till smooth
• If cooking vegetables (onion rings, peppers) dip into batter and drop into hot fat
• Cook till golden brown
• If using for meat coating, partially cook meat first to ensure it'll be done

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CAROLINA MUSTARD BBQ SAUCE

Ingredients:

¾ cup yellow mustard

¼ cup sugar

1 ½ Tbs. butter

½ tsp. ground black pepper

½ tsp. Tabasco sauce

¾ cup red wine vinegar

¼ cup brown sugar

2 tsp. salt

Directions:

• In medium saucepan, combine ingredients, stirring to blend. 
• Over low heat, simmer 30 minutes. 
• Let stand at room temperature for 1 hour before using.

Makes 2 cups

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CHEESE SAUCE

Ingredients:

1 Tbs. butter

1 Tbs. flour

2/3 cup milk

3/4 to 1 cup Velveeta cheese, cubed

Directions:

• Melt butter, add flour and whisk in milk. 
• Add Velveeta cheese, to taste
• Cook on medium high heat until cheese is melted and sauce thickens

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CHICKEN GRAVY

Ingredients:

¼ cup drippings from fried chicken

¼ cup flour

1 cup milk

1 cup chicken broth (or another cup of milk)

salt & pepper to taste

* I use Alpine Touch in place of salt and pepper.  This is manufactured in Montana and can be ordered by phone, toll free 877-755-2525 or e-mail www.alpinetouch.com.

Directions:

• Leave ¼ cup drippings, from fried chicken, in pan
• Stir in flour
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly
• Remove from heat and stir in broth and milk
• Heat to boiling, stirring constantly
• Boil and stir 1 minute
• Stir in salt and pepper, or Alpine Touch
• Serve over mashed potatoes or biscuits

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DILLED EGG SAUCE

Ingredients:

2 Tbs. butter

2 Tbs. flour

1 Tbs. prepared mustard

½ tsp. salt

¼ tsp. dried dill weed

dash of pepper

dash of ground nutmeg

1 ¼ cups milk

1 hard boiled egg, chopped

Directions:

• Melt butter
• Blend in flour, mustard, salt, dill weed, pepper and nutmeg
• Stir in milk
• Cook and stir till mixture thickens
• Stir in egg
• Heat through but do not boil

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HERBED VINEGAR AND OIL

Ingredients:

2/3 cup olive oil or salad oil

1/3 cup white wine vinegar

½ tsp. salt

⅛ tsp. pepper

¼ tsp. dried oregano, crushed

Directions:

• In a jar with lid, combine oil, vinegar, salt, pepper and oregano
• Cover and shake well
• Chill
• Shake again before serving

Makes 1 cup

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HOLLANDAISE SAUCE

Ingredients:

3 eggs

2 tsp. lemon juice

¼ tsp. salt

pinch of cayenne pepper

¼ pound melted pepper

Directions:

• In blender, mix eggs, lemon juice, salt and cayenne pepper. 
• Gradually add melted butter. 
• Whip on high speed and serve immediately.

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HONEY-LIME DRESSING

Ingredients:

½ cup honey

¼ tsp. finely shredded lime peel

¼ cup lime juice

¼ tsp. salt

¼ tsp. ground mace

¾ cup salad oil

2 drops green food coloring (optional)

Directions:

• In small bowl, blend together honey, lime peel, juice, salt, and mace
• Gradually add salad oil, beating with electric mixer till thickened
• Beat in food coloring, if desired
• Place in a jar or covered container and chill
• Shake well before serving

Makes 1 ½ cups

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RED WINE VINEGAR BBQ SAUCE

Ingredients:

½ cup oil

½ cup Red Wine Vinegar

½ cup lemon juice

¼ cup soy sauce

Directions:

• Mix all ingredients
• Baste meat while grilling

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WALNUT DRESSING

Ingredients:

1/3 cup mayonnaise

¼ cup chopped walnuts

2 Tbs. frozen orange juice concentrate, thawed

½ cup whipped cream

Directions;

• Stir together mayonnaise, walnuts, and orange juice
• Whip cream just till soft peaks form
• Fold into mayonnaise mixture
• Chill and serve with fruit

Makes 1 ½ cups

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WHITE GRAVY
 

Ingredients:

¼ cup drippings from browned meat (or butter)

¼ cup flour

2 cups milk

salt & pepper to taste

* I use Alpine Touch in place of salt and pepper.  This is manufactured in Montana and can be ordered by phone, toll free 877-755-2525 or e-mail www.alpinetouch.com.

Directions:

• Heat drippings or melt butter in pan
• Stir in flour
• Cook over low heat, stirring constantly, until mixture is smooth and bubbly
• Remove from heat and stir in milk
• Heat to boiling, stirring constantly
• Boil and stir 1 minute
• Stir in salt and pepper, or Alpine Touch
• Serve over mashed potatoes, biscuits, or meat
   

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WHITE SAUCE

Ingredients:

1 Tbs. butter

1 Tbs. flour

2/3 cup milk

Directions:

• Melt butter, add flour and whisk in milk
• Cook on medium high heat until thick

 
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WHITE SAUCE CUBES

Ingredients:

1 cup softened butter

1 cup flour

Directions:

• Blend butter with flour. 
• Spread in ice cube trays and freeze. 
• Makes 16 cubes.

For medium thick sauce, drop 1 cube in 1 cup cold milk, heat and stir.

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