Zesty Barbeque Sauce


1/2 cup ketchup
1/4 cup white vinegar
2 T chopped onion
1 T Worcestershire sauce
2 tsp packed brown sugar
1/4 tsp dry mustard
1 clove garlic, crushed (1/4 tsp powdered garlic)

Heat all ingredients to boiling over medium heat, stirring constantly; reduce heat.
Simmer uncovered, stirring occasionally, 15 minutes.


*Do Not Taste This Sauce Before It Is Done Simmering!  You won't want to eat it lol!
If anything, smell it when you initially reduce the heat and again when it is done, you can tell the aroma (and the taste lol) changes into something delectable.

Makes enough sauce to flavor 3 cups thinly sliced or shredded beef.


Basic Gravy


Basic Gravy

2 T pan drippings
2 T flour
1 cup broth, meat juices, milk, or water
1/4 tsp salt
1/8 tsp pepper

Gradually add flour to pan drippings, stirring swiftly and constantly with a fork over medium heat.
When mixture is smooth and bubbly, slowly add milk or water, stirring constantly.
Heat to rolling boil; boil and stir for one minute. Add salt and pepper and there you go...gravy!


California Mudslide Gravy


Made to serve with or over chicken or beef.  Just substitute bouillon flavor cubes where appropriate (chicken for chicken, beef for beef)

2 T pan drippings
2 T flour
3/4 cup beef bouillon broth or chicken bouillon broth (dissolve 1 bouillon cube in 3/4 cup boiling water)
1/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic
Sour Cream (4 oz or so)

Remove all but 2 T of the pan drippings from the skillet you cooked your chicken or beef in.
Stir 2 T flour into the pan drippings, stirring swiftly and constantly with a fork.
When the mixture is smooth and bubbly, slowly stir in the bouillon broth, stirring constantly to keep mixture from getting lumpy.
Heat to a rolling boil; boil, stirring constantly for one minute.
Remove from heat and add salt, pepper and garlic. 
Allow to cool for one minute and stir in a large spoonful of sour cream (if you add the sour cream to the gravy too soon, it will loose its texture, but not its taste...it just makes it look strange)



Teriyaki Sauce

1 c soy sauce
1/2 c + 2 T packed brown sugar
1 t ground ginger
2 t garlic powder

1 T cornstarch shaken in tightly closed container with 1 T water

1/2 to 1 c water

Mix soy sauce, brown sugar, ginger and garlic small saucepan. Heat to boil.  Add cornstarch/water mixture; boil one minute stirring constantly. Reduce heat and simmer for 5 minutes.  Remove from heat; add 1/2 to 1 c water depending on how thick and how strong you like your Teriyaki Sauce. Remove from heat and cool completely. Makes just over 1 1/2 cups of sauce using the minimal amount of water.  Great on chicken, beef or pork.

Store any unused portion in an airtight container in the refrigerator.

 If using as a marinade, add 1/4 c vegetable oil and marinate meat at least 4 hours.