Carbonara Sauce..........Recipe By : Allserv............Serving Size : 6

1 1/2 Cups half and half
1/2 Cup Parmesan cheese -- grated
1 1/2 Teaspoons Minor's Bacon Base
Dash fresh ground white pepper -- or more to taste
1/4 Cup Minor's Sauce/Soup Thickener (Dry Roux)
1/4 Cup lukewarm water
In sauce pot over med-high heat combine half & half, cheese, Base and pepper, mixing well with wire whisk. Bring to boil, stirring often. Mix Roux and water until smooth. Add in stream, to boiling liquid, stirring constantly. Boil/stir 1-2 min. Reduce heat; gently boil 2 min, stirring occasionally. Serve over pasta, vegetables, shrimp...

Hot Bacon Dressing..........Recipe By : Minor's

1 Cup Cider Vinegar
1/2 Cup Hot Water
1 Tbsp + 2 Tsp. Minor's Bacon Base
1/2 Cup Vegetable Oil
1/3 Cup Sugar
1 1/2 Tsp Cornstarch
1 1/2 Tsp Cold Water
In sauce pot, combine vinegar, water, Base, oil and sugar. Heat to boiling over medium-high heat. Reduce heat; simmer 5 min., stirring occasionally. In small mixing bowl; blend cornstarch and water until smooth, using wire whisk. While stirring vigorously, pour into hot liquid. Heat to boiling over medium heat. Boil/stir 1 min. Serve hot over chilled fresh spinach.Yield:1pt.

Cheeseburger Chowder..........Recipe By : Minor's..........Serving Size : 10

1/8 cup vegetable oil
3/4 cup onions -- diced small
1/2 cup all-purpose flour
5 cups water
2 cups half and half
3 tablespoons Minor's Beef Base
1 pound ground beef -- cooked/crumbled
1 cup tomatoes -- diced medium
1 1/2 cups potatoes -- diced small
1/2 teaspoon fresh ground white pepper
3/4 cup sharp cheddar cheese -- grated
In sauce pot, heat oil over med-high heat. Add onions; saute 2-3 mins. Blend in flour; cook over medium heat 2-3 min. stirring constantly. Add water, cream, Base, beef, tomatoes, potatoes and pepper, mixing well. Heat to boiling over med-high heat; reduce heat; gently boil 10 mins., stirring occasionally. Remove from heat. Add cheese; stir until melted. Serve

Forest Hills Sauce For Pasta..........Recipe By : Minor's..........Serving Size : 6

1/4 Cup Unsalted Butter
1 3/4 Cups Mushrooms* -- diced small
1 Teaspoon Onions -- diced small
2 Cups Water
1/2 Cup Dry White Wine, Sauterne
1 Tablespoon + 1 Tsp. Minor's Beef Base
1 Tablespoon + 1 Tsp. Tomato Paste
1 Tablespoon Tarragon Vinegar
2 Teaspoons Fresh Garlic -- chopped
1/2 Teaspoon Dried Chervil -- crumbled
1/2 Teaspoon Dried Tarragon -- crumbled
1/2 Teaspoon Fresh Ground Black Pepper
1/2 Cup Cold Water
2 Tablespoons Cornstarch
In saute pan over med-high heat, melt butter. Add mushrooms & onions; saute 2-3 min. Add 2 cups water, wine, Base, tomato paste, vinegar, garlic, parsley, chervil, tarragon & pepper. Heat to boiling, stirring occasionally. Reduce heat; gently boil 10 min., stirring occasionally. In small bowl, blend cornstarch & 1/2 cup water until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring often. Reduce heat; gently boil 2 min. stirring occasionally. *Use any mushrooms desired.

Black Bean Soup Rio Grande..........Recipe By : Minor's..........Serving Size : 6

1 Qt Cold Water
1 1/4 Cups Dried Black Beans
2 Tsp Vegetable Oil
1/4 Cup Carrots -- diced medium
1/4 Cup Celery -- diced medium
1/4 Cup Onions -- diced medium
2 Tsp Jalapeno Peppers-Canned, Seeded -- diced medium
1/2 Tsp Garlic -- minced
1 Bay Leaf
3 3/4 Cups Hot Water
1 Tbsp + 1 Tsp. Minor's Ham Base
2/3 Cup dry red wine
1/3 Cup Canned Tomatoes Crushed In Puree
2/3 sour cream or diced tomatoes -- for garnish
Wash beans. Combine beans and cold water; heat to boiling; boil 2 min. Remove from heat; let stand 1 hr. Drain, reserve 1 cup beans for garnish-cook separately until tender, apx. 1 hr. Heat oil over med-high heat. Add carrots, celery, onions, peppers, garlic and bay leaf; mix/saute 5-8 min. Add hot water, Base, beans and tomatoes; heat to boiling. Reduce heat; gently boil 1 hr., stirring occasionally. Add wine. Continue gentle boil 30 min. or until beans are tender. Remove Bay Leaf. Puree in blender/ processor. Add reserved black beans; garnish with sour cream, diced tomatoes, onions.

Hickory Smoked Ham Dip..........Recipe By : Minor's..........Serving Size : 10

1 Package (8 Oz.) Cream Cheese -- softened
1 Package (8 Oz.) Cultured Sour Cream
1 Tablespoon + 1 Teaspoon Minor's Ham Base
Combine ingredients, mixing well. Cover/chill at least 1 hour or overnight. Serve with crackers, chips or fresh vegetables.

Green Chili Stew..........Recipe By : Mi