Recipes

Carbonara Sauce

• 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, etc.

Hot Bacon Dressing

• 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

• 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; sauté 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

• 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 sauté pan over med-high heat, melt butter. Add mushrooms & onions; sauté 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

• 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/sauté 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

• 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

• 2 Tbsp Vegetable Oil
• 1 Lb Lean Pork - diced small
• 2 Cups Onion - diced medium
• 6 Cups Hot Water
• 1 1/2 Tbsp Minor’s Pork Base
• 1 Tsp Minor’s Garlic Base Or 4 Cloves - minced
• 1 Cup Whole Tomatoes - drained/chopped
• 3 Oz Canned Green Chilies - diced
• 1/2 Oz Or To Taste - Jalapeno Peppers Rinsed - diced small
• 3/4 Tsp Ground Cumin
• 1/4 Tsp Crushed Red Pepper
• 7 Tbsp Minor’s Sauce/Soup Thickener - (Dry Roux)
• 1/2 Cup Lukewarm Water

In sauce pot, heat oil over medium heat. Add pork; sauté 10 min. Do Not Brown. Stir in onions & garlic (if using cloves). Cook 10 min. until onions are just tender. Combine water & Base (s), mixing well. Add tomatoes, chilies, peppers, cumin and red pepper. Heat to boiling over medium heat, stirring occasionally. Reduce heat; simmer 1 hr. until pork is tender. In small mixing bowl, combine Roux with warm water until smooth using wire whisk. Slowly add to stew mixing well. Heat to boiling; boil/stir 2-3 min. Serve as soup or sauce with Mexican dishes.

Mediterranean Marinade

• 1/2 Cup Olive Oil
• 1/4 Cup Lemon Juice
• 1/8 Cup + To Taste Red Wine Vinegar
• 1/2 Tablespoon Minor’s Chicken, Beef Or Pork Base
• 1/2 Tablespoon Garlic - minced
• 1 Tablespoon Oregano
• 1/4 Teaspoon Fresh Ground Black Pepper

Stir ingredients until well blended. Rub on meat/poultry. Use 3/4 oz. per lb. of meat. Let stand 15 min. to 2 hrs. Yield: 1 cup. Marinates apx. 5 lbs. meat.

Veal & Vegetable Soup

• 1 1/2 Pounds Veal For Stew - cut in 1″ pieces
• 2 Cloves Garlic - crushed
• 1 Tablespoon Olive Oil
• 4 Cups Water
• 1 Tablespoon R. C. Veal Base
• 1 Tablespoon Fresh Marjoram* - chopped
• 1/4 Teaspoon Fresh Black Pepper - coarsely ground
• 1/2 Pound Red Skinned Potatoes-About 1 3/4 Cup - cut in 1/2″ cubes
• 1 1/2 Cups Corn Kernels - fresh or frozen
• 1 Small Zucchini - (3-4 Oz.)

Toss veal with crushed garlic; set aside. Heat oil in large deep saucepan over medium heat. Brown veal. Pour off drippings, if necessary. Add water, Base, marjoram and pepper. Bring to boil. Reduce heat to low; simmer, covered, 45 min. Add potatoes and corn. Simmer 15 min. more until veal and vegetables are tender. Meanwhile, cut zucchini in 1/2 lengthwise; cut into 1/4″ slices. Add to pan; continue cooking, covered, 5 min. or until zucchini is crisp-tender.

*Substitute 1 1/2 tsp. dried Marjoram or oregano with dash sugar.

Veal Shanks Milanese (Osso Bucco)

• 4-6 Veal Shanks Tied W/ String Around Outside (apx. 2+ lbs.)
• 3/4 Teaspoon R. C. Veal Base
• 1/4 Cup All-Purpose Flour
• 1 Tablespoon Olive Oil.
• 1 Teaspoon Olive Oil
• 1 Cup Onions - diced small
• 1/2 Cup Carrots - diced small
• 1/4 Cup Celery - diced small
• 1/2 Teaspoon Minor’s Garlic Base
• 1/4 Teaspoon Ground Marjoram
• 1 Cup Hot Water
• 2 Teaspoons R. C. Veal Base
• 1/4 Cup + 2 Tbsp. Crushed Tomatoes In Puree
• 1/4 Cup Pale Dry Cocktail Sherry
• 1 1/2 Teaspoons Fresh Parsley - chopped fine
• 3/4 Teaspoon Orange Rind - grated
• 1/4 Teaspoon Lemon Rind - grated

Rub shanks with 1st amt. of Veal Base. Dredge shanks in flour; coat well. Set aside. In large frying pan, heat 1st amt. of oil over medium heat until hot. Place shanks in pan, bone side up. Brown well on all sides (apx. 30 min. total time) transfer shanks to roasting pan. In same frying pan, stir in 2nd amt. oil, onions, carrots celery, garlic and marjoram. Sauté over medium heat 5-7 min., stirring often. Set aside. In 1 qt. saucepan, combine water, 2nd amt. of Veal Base, Garlic Base, crushed tomatoes, sherry, parsley, orange and lemon rinds. Stir in vegetables. Heat to boiling over medium heat; simmer 5 min., stirring occasionally. Pour over shanks. Cover and bake 375°F - 1 1/2 - 2 hrs, until veal is tender. Remove string. serve shanks topped with apx. 1/4 cup sauce.

PEAS AND PANCETTA

• 2 Tbsp. olive oil
• 1/3 cup pancetta, diced small
• 1/3 cup onion, diced small
• 2 tsp. garlic, minced
• 2 cups peas, fresh or frozen
• 1 tsp. fresh parsley, chopped
• Fresh ground black pepper to taste
• 1 cup water
• 1 tsp. Minor’s Chicken Base

In skillet heat oil until hot but not smoking. Add pancetta, sauté until almost crisp. Remove. Add onions and garlic to pan, sauté until soft. Add peas, stirring gently to coat, sauté 3-4 min. Combine water and Base, add to pan with pancetta. Bring to boil, reduce heat. Simmer 20-30 min., reducing liquid by 1/2. Garnish with parsley. Serve

Chicken Avocado Soup A La Tucson

• 1 Tablespoon + 3/4 Tsp. Minor’s Chicken Base
• 1 1/4 Quarts Warm Water
• 3/4 Teaspoon Chili Powder
• 1 Teaspoon Lemon Juice Or To Taste
• 1 Avocado - Peeled, Seeded, Slice Each Half Lengthwise Into 6 Slices, Slice Crosswise Into Thin Slices

In saucepan, dissolve Base in water; bring to boil. Reduce heat, simmer 2 min. Add chili powder & lemon juice. Add avocados. Serve hot. Variation: Chicken Avocado Soup a la Phoenix - Chill after preparing. Prior to serving puree 1 avocado, 1/2 cup sour cream & lemon juice to taste. Add to soup; serve chilled.

Chicken Stroganoff

• 5 Boneless Skinless Chicken Breast - Cut In 1″ Pieces

Baste:

• Fresh Ground Pepper - To Taste
• Minor’s Chicken Base - To Taste
• Oil - To Taste
• 3 Tablespoons Butter Or Margarine
• 1 Medium Onion - Sliced
• 1/2 Pound Mushrooms - Sliced
• 1 Tablespoon All-Purpose Flour
• 1 Cup Hot Water
• 1 Teaspoon Minor’s Chicken Base
• 1/2 Cup Sour Cream
• 1 Tablespoon Dijon Mustard
• Rice Cooked In Chicken Or Mushroom Broth
• Chopped Fresh Parsley - Garnish

In bowl, combine 1st amt. Base, pepper and oil. Add chicken; toss until well coated. Melt 2 Tbsp. butter in skillet over med-high heat. Add chicken; cook until opaque, stirring occasionally, apx. 5 min. Transfer to bowl, cover/keep warm. Add onions and mushrooms to skillet; cook until light brown, stirring often, 6-8 min. Add to bowl with chicken; keep warm. Melt remaining butter in same skillet over med-low heat. Add flour; stir 3 min. Combine 2nd amt. Base and hot water, whisk into flour; stir vigorously until smooth, apx. 5 min. Stir in sour cream and mustard. Heat until warmed through, DO NOT boil. Return chicken, mushrooms and onions to pan; toss with sauce. Add parsley- serve with rice.

Fresh Julienne Vegetable Sauté

• 1 Ounce Butter Or Margarine
• 1 1/2 Cups Carrots - julienned
• 1 1/2 Cups Celery - julienned
• 1 Cup Onion - julienned
• 1/2 Cup Green Pepper - julienned
• 2 Ounces Hot Water
• 2 1/2 Teaspoons Minor’s Chicken Or Vegetable Base
• Pinch Ground White Pepper

Melt butter over medium heat. Add vegetables; sauté 2 -3 min. Combine water and Base. Add to vegetables. Sauté until tender-crisp over medium heat. Remove from heat, add pepper to taste. Serve hot. Serves 6-8. (Use any vegetable comb.)

Turkey (Or Chicken) A La King

• 1 Cup Fresh Mushrooms - sliced 1/4″ thick
• 1/2 Cup Green Pepper - cut in 1″ squares
• 4 Tablespoons Margarine Or Butter
• 1/4 Cup All-Purpose Flour
• 1 1/4 Cups Hot Water
• 1 1/4 Cups Milk - hot
• 1 Tablespoon + 1 Tsp. Minor’s Turkey Base or Chicken Base
• 1 2/3 Cups (9 Oz.) Cooked Turkey (Or Chicken)
• 1 Tablespoon + 1 Tsp. Pimiento - chopped

Parboil mushrooms & green peppers 3-4 min. Drain and rinse with cold water. Set aside. Melt butter over medium heat. Add flour using wire whisk. Stir until well blended, evenly cooked and bubbly, 2-3 min. Remove from heat. Add water, milk and Base. Bring to boil, stirring constantly. Boil/stir 2 min. Add turkey, pimiento, peppers and mushrooms. Heat until simmering, stirring occasionally. Serve hot over puff pastry shells, rice or hot biscuits.

Turkey Florentine Soup

• 1 Tablespoon vegetable oil
• 1/2 Cup onion - diced medium
• 1/2 Cup red bell pepper - diced medium
• 3 Cups water
• 1 Cup (4 oz.) turkey meat - cooked & diced
• 1/8 Cup frozen chopped spinach
• 1 1/2 Tablespoons Minor’s Turkey Base
• 1/4 Teaspoon poultry seasoning
• Dash ground nutmeg
• Dash fresh ground white pepper
• 1/4 Cup water
• 2 Tablespoons cornstarch

In sauce pot, heat oil over med-high heat. Add onions and peppers; sauté 2-3 min. Add 1st amt. water, turkey, spinach, poultry seasoning, Base, nutmeg and pepper. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 5-8 min., stirring occasionally. Blend 2nd amt. water and cornstarch 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.

Clams & Scallops, Sicilian

• 2 Tbsp Olive Oil
• 1/2 Cup Green Peppers - julienned
• 1/2 Cup Yellow Bell Peppers - julienned
• 1/2 Cup Onions - julienned
• 3/4 Cup Mushrooms - diced medium
• 3/4 Tsp Fresh Garlic - minced
• 1/2 Tsp Green Chili Peppers - diced fine
• 3 Tbsp All-Purpose Flour
• 1/8 Tsp Ground Oregano
• Dash Fresh Ground Black Pepper
• 1/4 Cup Dry White Wine
• 1 Tbsp Minor’s Clam Base
• 1 Cup Canned Diced Tomatoes In Juice
• 1/2 Cup Canned Chopped Clams In Juice
• 1/2 Cup Bay Scallops
• 1 1/2 Tsp Fresh Parsley - chopped

In sauce pot over med-high heat, heat oil. Add all peppers, onions, mushrooms & garlic. Sauté 3 min. Add flour, oregano & pepper; stir until well blended. Cook over medium heat 2-3 min., stir constantly. Add wine, Base, tomatoes, seafood & parsley; mix well. Heat to boiling over med- high heat; reduce heat; gently boil 5 min., stirring occasionally. Serve over linguini/angel hair.

New England Clam Chowder

• 2 1/2 Tablespoons Margarine Or Butter
• 1/2 Cup Onions
• 1/4 Cup All-Purpose Flour
• 1 1/2 Cups Hot Water
• 1 Tablespoon Minor’s Clam Base
• 3/4 Teaspoon Minor’s Pork Base Or Salt Pork* - to taste
• 1 Can (6 1/2 Oz.) Undrained Clams - chopped/minced
• 1 1/2 Cups Potatoes - diced medium
• 1 Cup Half And Half - hot

In 2 qt. saucepan, melt margarine over medium heat. Stir in onions; sauté 2 min. Add flour, stirring until well blended and evenly cooked, 2-3 min. Remove from heat. Stir in water, Bases, clams with juice, potatoes and half & half. Heat to boiling over medium heat. Reduce heat; gently boil until potatoes are tender, 12-15 min., stirring occasionally. Serve hot, garnished with oyster crackers or sliced green onions.

*If using salt pork- Sauté 2 ozs. finely diced until brown at start of recipe. Reduce butter amt. to 2 Tbsp. and add 1 Tbsp. cornstarch to 1/4 cup flour.

Crab Quiche Florentine

• 1 Tablespoon Butter Or Margarine
• 1 Cup Fresh Mushrooms - sliced 1/8″ thick
• 1/2 Cup Onions - diced small
• 1/3 Package Frozen Chopped Spinach - thawed and drained
• 1/4 Cup Dry Sherry
• 1 Tablespoon Minor’s Crab Base
• 1/4 Teaspoon Fresh Ground White Pepper
• 1 Cup (4 Oz.) Swiss Cheese - shredded
• 1/2 Cup Crabmeat - flaked
• 1 Cup Half And Half
• 4 Eggs

In large skillet melt butter over medium heat. Add mushrooms and onions. Sauté 5-7 min. Stir in spinach, sherry, Base & pepper. Heat to boiling over medium heat, stirring constantly. Reduce heat; gently boil until liquid evaporates, about 5 min. Set aside. Bake pie shell on baking sheet at 375°F for 8 min. Spoon mixture evenly into pie shell. Sprinkle cheese and crab over. In medium bowl, with wire whisk, beat half & half and eggs until well blended. Pour into pie shell. Bake at 375°F until sharp knife inserted in center comes out clean, 45-50 min. Let stand 5 min. before serving warm with fresh fruit & rolls.

Mid-Atlantic Crab & Pumpkin Bisque

• 2 Cups Water
• 1 Tbsp + 2 Tsp. Minor’s Crab Base
• 1/2 Tsp Old Bay Seasoning
• 1/8 Tsp Hot Red Pepper Sauce
• Dash Fresh Ground White Pepper
• Dash Ground Mace
• 3/4 Cup Half And Half
• 1/3 Cup Lump Crabmeat
• 1/4 Cup Canned Unseasoned Solid Pack - pumpkin
• 1 1/2 Tbsp Dry Sherry
• 3/4 Tsp Slivered Almonds - crumbled
• 1/2 Cup Butternut Squash, Cooked - diced medium
• 1/3 Cup Lobster, Cooked - diced medium
• 1 1/2 Tsp. Fresh Parsley - chopped

In sauce pot, combine water, Base, Old Bay, red pepper sauce, pepper & mace; mix well with wire whip. Heat to boiling over med-high heat 1-2 min. Add half & half, crab, pumpkin, sherry and almonds; mix well. Reduce heat; gently boil 5 min., stirring occasionally. Add squash, lobster and parsley. Gently boil 1 min., stirring occasionally.

Green Goddess Dip

• 1 1/2 Cups Mayonnaise
• 1/2 Cup Sour Cream
• 2 Teaspoons Minor’s Fish Base
• 1/2 Cup Fresh Parsley
• 2 Green Onions - sliced 1/4″ thick
• 1 1/2 Teaspoons Dried Tarragon
• 1/2 Teaspoon garlic powder

Combine all ingredients in blender/processor. Blend on medium speed 2-3 min. Chill covered 2 hours. Serve with fresh crisp vegetables, crackers or shrimp.

Warm Scallop & Mushroom Salad

• 1 Bunch Arugula-Washed, Stems Removed - Spun Dry
• 1 Pound Large Sea Scallops Preferably W/ Roe
• 1/2 Cup Extra Virgin Olive Oil
• 3 Ounces Fresh Porcini Or Shitake Mushrooms - caps sliced
• 1/2 Cup Water
• 1/2 Teaspoon Minor’s Fish Base
• 1/4 Cup Dry White Wine
• 2 Tablespoons Brandy
• 1 Tsp Worcestershire Sauce
• 1 Vine Ripened Plum Tomato - peel, seed, dice

Dissolve Base in warm water. Set aside. Arrange arugula on platter. Slice scallops horizontally into 4 rounds; season with pepper. In skillet heat 1/4 cup oil over high heat until hot but not smoking; stir-fry scallops 2 min. Transfer with slotted spoon onto arugula. Add mushrooms & pepper to pan. Cook, stirring occasionally, until liquid evaporates & mushrooms tender, apx. 5 min. Arrange mushrooms with slotted spoon over scallops. Add broth, wine, brandy & Worcestershire to skillet; boil, scraping up brown bits, until reduced by 1/2, 2-3 min. Gradually whisk in remaining oil, until blended. Pour sauce over salad; sprinkle with tomato. Serves 4 as 1st course.

Minor’s Lobster Bisque

• 1/2 Cup Minor’s Sauce/Soup Thickener - Dry Roux
• 1/2 Cup Lukewarm Water
• 2 1/4 Cups Hot Water
• 1 Tablespoon + 1 Teaspoons Minor’s Lobster Base
• Dash Ground Red Pepper
• 1 1/4 Cups Half And Half - hot
• 2 Tablespoons Pale Dry Cocktail Sherry

In saucepan, blend Roux with warm water until smooth, using wire whisk. Add hot water, Base & red pepper, mixing constantly. Boil/stir 1 min. Reduce heat; simmer slowly 10 min., stirring often. Add Half & Half and sherry mixing well. Heat to simmering, stirring often. Serve hot, garnished with chopped cooked lobster, chopped fresh parsley or chives.

Shrimp Fried Rice

• 1 1/3 Cups Hot Water
• 1 Teaspoon Minor’s Lobster Base
• 1/2 Cup Long Grain White Rice
• 1 Tablespoon Margarine Or Butter
• 1/2 Cup Fresh Mushrooms - finely chopped
• 1/4 Cup Celery - finely chopped
• 1/4 Cup Scallions - finely chopped
• 4 Ounces Shrimp, Deveined - peel & diced med.
• 2 Eggs
• 1/2 Teaspoon Minor’s Lobster Base
• 1/2 Teaspoon Soy Sauce

In 2 qt. saucepan, bring water and 1 tsp. Base to boil. Stir in rice; cover. Simmer 20 min. Remove from heat, set aside. In large skillet melt butter. Add mushrooms, celery, scallions & shrimp. Saute/stir 3 min. In small mixing bowl, beat eggs & 1/2 tsp. Base with wire whisk until well blended. Add to skillet, cooking until eggs are done, about 3 min. Add rice & soy, mixing well.

Florida Shellfish Dijon

• 2 Tbsp Margarine Or Butter
• 2 Cups Mushrooms - diced large
• 1/4 Cup Green Onions - sliced thin
• 1/4 Cup + 2 Tbsp. All-Purpose Flour
• 2 Cups Half And Half
• 1 1/2 Tbsp Minor’s Seafood Base
• 1 1/2 Tbsp Dijon Mustard
• Dash Ground Red Pepper
• Dash Ground White Pepper
• 1 Cup Shrimp - 70/90 Ct.
• 1 Cup Lump Crabmeat
• 3/4 Cup Bay Scallops
• 2 Tbsp Sauterne Wine

In saucepot, melt butter over med-high heat. Add mushrooms & onions; sauté 3-5 min. Add flour; stir until well blended. Cook over medium heat 2-3 mins., stirring constantly. Add cream, Base, mustard, red & white pepper. Mix until well blended. Heat to boiling over med-high heat; reduce heat; gently boil 2 min., stirring occasionally. Add shrimp, crabmeat, scallops & wine. Heat to boiling; reduce heat; gently boil 3 min., stirring occasionally. Serve over pasta or rice.

Tuscan Seafood Ragout

• 1 Tbsp Butter Or Olive Oil
• 1/4 Cup Onions - diced medium
• 1/4 Cup Red Bell Pepper - diced medium
• 1/4 Cup Green Pepper - diced medium
• 1/2 Tsp Garlic - minced
• 1 Cup Seafood Mixture*
• 1 Cup Water
• 1/2 Cup Canned Diced Tomatoes In Juice
• 1 Tbsp Minor’s Seafood Base
• 3/4 Tsp Dried Sweet Basil
• Dash Fresh Ground White Pepper
• 1/4 C Water**
• 3 Tbsp Minor’s Sauce/Soup Thickener - Dry Roux**

In sauté pan, heat oil over med-high heat. Add onions, garlic red & green pepper; sauté 2-3 mins. Add seafood; sauté 1-2 mins. Add water, tomatoes, Seafood Base, basil & pepper, mixing well. Heat to boiling over med-high heat; reduce heat; gently boil 1-2 min., stirring occasionally. In small bowl, blend water** & Thickener** until smooth, using wire whisk. Gradually pour into boiling seafood mixture, stirring constantly. Heat to boiling; reduce heat; gently boil 2 min., stirring occasionally. Serve over pasta or rice.

*Any combination of the following: shrimp (sm/med), crab, surimi, clams or firm textured white fish, flounder or haddock.

Shrimp or Crab Puffs

• 3/4 Cup Mayonnaise
• 2 Teaspoons Minor’s Shrimp or Crab Base
• 1/2 Cup Cocktail Shrimp - minced (or 1/4 cup flaked crab meat)
• 1 Tablespoon Lemon Juice
• 1/8 Teaspoon Ground Red Pepper
• 2 Egg Whites
• 48 Slices Party Rye Bread

In medium mixing bowl, combine mayo, Base, crab meat, lemon juice & red pepper. Mix until well blended. Beat egg whites until stiff. Fold into crab mixture. Spoon 1/2 Tbsp. mixture on each bread slice. Place on lightly greased baking sheet. Broil until lightly browned, about 5 min. Serve immediately.

Louisiana Seafood Gumbo

• 1/4 Cup Rice
• 2/3 Cup Water
• Dash Salt
• 2 Tablespoons Butter Or Margarine
• 1/2 Cup Andouille Sausage - diced medium
• 3/4 Cup Onions - diced medium
• 3/4 Cup Green Pepper - diced medium
• 1/2 Cup Celery - sliced medium
• 1 Teaspoon Garlic - minced
• 1/4 Cup All-Purpose Flour
• 3 Cups Hot Water
• 2 Tablespoons + 1 Tsp. Minor’s Shrimp Or Seafood Base
• 2 1/4 Teaspoons Worcestershire Sauce
• 1/4 Teaspoon Hot Red Pepper Sauce
• 1/8 Teaspoon Ground Red Pepper
• 1/8 Teaspoon Fresh Ground Black Pepper
• 1/4 Cup Water
• 3/4 Teaspoon Gumbo File
• 1/2 Cup Or To Taste Shrimp 70/90 Count
• 1/3 Cup Frozen Okra - sliced
• 1/3 Cup Or To Taste Lump Crabmeat
• 1/4 Cup Or To Taste Bay Scallops

Cook rice per pkg directions; set aside. In sauce pot melt butter over med-high heat. Add sausage, onions, green pepper, celery & garlic. Sauté 5 min. Add flour; stir until well-blended. Cook over medium heat 2-3 min., stirring constantly. Add 1st amt. of water, Base, Worcestershire, red pepper sauce, red & black pepper. Mix until well blended. Heat to boiling over med-high heat; reduce heat; gently boil 3 min., stirring occasionally. In small bowl blend water & gumbo file using wire whip. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat; reduce heat; gently boil 3 min., stirring occasionally. Add seafood and okra. Mix well. Heat to gentle boil for about 3 minutes, stirring occasionally.

Add cooked rice, mixing well. Gently boil 1 min., stirring occasionally.

Chilled Or Hot Mushroom Soup

• 2 Ounces Dried Mushrooms
• 2 Tablespoons Butter Or Margarine
• 1 Cup Onion - chopped fine
• 1 Pound (About 5 Cups) Fresh Mushrooms - sliced
• 1/4 Cup Flour
• Fresh Ground Pepper - to taste
• 2 Cups Water
• 2 Teaspoons Minor’s Mushroom Base
• 1 Cup Heavy Cream, Sour Cream Or - optional
• Evaporated Skim Milk

Place dried mushrooms in bowl; add boiling water to cover. Let stand until thoroughly softened. Melt butter in saucepan; add onion. Cook until wilted; add fresh mushrooms. Stir/cook until wilted. Sprinkle with flour & pepper to taste. Stir to coat; add water & Base. Drain dried mushrooms & measure soaking liquid. Add enough water to make 2 cups. Add with dried mushrooms to saucepan. Simmer all together 15 min. Puree mushrooms in food processor or blender. Return to heat; bring to boil. Add cream, if desired. Serve piping hot or chill & serve cold.

Couscous W/ Mushrooms & Onions

• 1 Box 10 Oz. Couscous (Moroccan Pasta) - cooked
• 1 Medium Onion - coarsely chopped
• Mushrooms - Amount To Taste - coarsely chopped
• 2 1/4 Teaspoons Minor’s Mushroom Base
• 2 1/4 Cups Water
• Butter, Margarine, Oil or Cooking Spray to taste for Sautéing

Bring water and Base to boil. Add couscous, remove from heat, let stand 5 min. Fluff with fork. Meanwhile, sauté mushrooms and onions. Combine ingredients & serve. If mixture is dry add a small amount of butter, margarine, oil or cooking spray to moisten.

Five Spice Ginger Chicken

• 1/8 Cup Sesame Oil
• 2 Tsp Minor’s Chicken Base
• 1 Lb Boneless Skinless Chicken Breasts - cut on bias
• 2 Cups Red Bell Pepper - julienned
• 2 Cups Snow Peas
• 1 1/2 Cups Fresh Mushrooms - sliced medium
• 3/4 Cup Celery - cut on bias
• 3/4 Cup Onions - julienned
• 1 1/2 Tsp Fresh Ginger Root - minced
• 1/2 Cup Canned Sliced Bamboo Shoots - drained
• 1/2 Cup Water
• 1/4 Cup Pale Dry Cocktail Sherry
• 1/8 Cup Soy Sauce
• 2 Tsp Minor’s Chicken Base
• 2 Tsp Minor’s Mushroom Base
• 1 Tsp Minor’s Garlic Base
• 1 1/2 Tsp Cornstarch
• 1 Tsp Five Spice Powder

Combine oil and Chicken Base; stir until well blended. Add chicken; toss lightly until well coated. Heat skillet. Add chicken; sauté until evenly browned. Remove chicken to platter. Add peppers, snow peas, mushrooms, celery, onions and ginger to skillet. Sauté until tender-crisp, 3-5 min. Add bamboo shoots. Sauté 1 min. Replace chicken. Combine water, sherry, soy sauce, 2nd amt. of Chicken Base, Mushroom and Garlic Bases, cornstarch and 5-spice powder; mixing well with wire whisk. Stirring constantly, add to skillet; heat to boiling over medium heat. Boil/stir 1 min. Serve over rice or Chinese noodles.

Fresh Mushroom Bisque

• 1/3 Cup Butter Or Margarine
• 1 Cup Fresh Mushrooms** - sliced thin
• 1/3 Cup All-Purpose Flour
• 1 Qt Hot Water
• 1 1/2 Tbsp Minor’s Mushroom Base
• 1 Cup Half And Half

In sauce pot over med-high heat, melt butter. Add mushrooms; sauté 3 min. Blend in flour. Cook 2-3 min., stirring constantly. Add water and Base. Heat to boiling, stirring constantly. Reduce heat; gently boil 10 min., stirring occasionally. Add Half & Half, mixing well. Heat to simmering stirring often. Yield: 1 1/4 qts.

**Substitute 8 oz. can drained slice mushrooms.

Dijon Honey Mustard Dressing

• 1 3/4 Cups Mayonnaise
• 1 Tablespoon Minor’s Sautéed Vegetable Base
• 5 Ounces Vegetable Oil
• 1/3 Cup Honey
• 1/3 Cup Onions
• 1/4 Cup Dijon Mustard
• 2 Teaspoons Fresh Lemon Juice
• Dash Hot Red Pepper Sauce

Combine ingredients, mixing well with a wire whip. Chill; mix well before serving. Yield: 3 cups

Cheese Tortellini & Vegetables

• 1 Lb Cheese Tortellini
• 1/4 Cup Butter Or Margarine
• 1/4 Cup Olive Oil
• 1 Cup Carrots - julienned
• 3/4 Cup Yellow Squash - julienned
• 3/4 Cup Zucchini - julienned
• 1 Cup Mushrooms - sliced
• 1/2 Cup Celery - julienned
• 1/2 Cup Onions - julienned
• 3/4 Cup Water
• 1 Cup Tomatoes - diced
• 2 Tbsp + 2 Tsp. Minor’s Sautéed Vegetable Base
• 6 Cloves Garlic - minced
• 1/8 Tsp Fresh Ground White Pepper

Cook tortellini per pkg. directions. Drain, rinse in cold water; set aside. In sauce pot over med-high heat, melt butter & oil. Add carrots, yellow squash, zucchini, mushrooms, celery, onions & garlic if using cloves; sauté 3-4 min. Dissolve Bases in water; add to pan along with tomatoes, pepper & tortellini to pan; mix well. Simmer 3-4 min, stirring occasionally.

Flavorful Vegetables

• 1/4 Cup Water
• 1 Tablespoon Minor’s Vegetable or Chicken Base or Low Sodium Vegetable or Chicken Base
• 1 Package (1 Lb.) Frozen Mixed Vegetables, Carrots, Snap Peas Or Spinach

In sauce pot, combine water and Base. Heat to boiling. Add vegetables. Heat to boiling over med-high heat; reduce heat; gently boil until tender, apx. 10 min., stirring occasionally.

Pasta E Fagioli

• 2 Tsp Olive Or Vegetable Oil
• 1 1/8 Cups Onions - diced small
• 1 Cup Carrots - sliced medium
• 1/2 Cup Celery - sliced medium
• 1/2 Tsp Garlic - minced
• 1 Qt Hot Water
• 1 1/2 Tbsp Minor’s Sautéed Vegetable Base
• 1 Tbsp Minor’s Beef Base
• 1 Can (14 Oz.) Crushed Tomatoes In Puree
• 1 Cup Canned Pinto Beans - drain
• 1 Cup Canned White Great Northern Beans
• 2 Oz Ditalini
• 1 Tbsp Sugar
• 2 Tsp Fresh Parsley - chopped
• 1 Tsp Dried Basil - crushed
• 1/2 Tsp Leaf Rosemary
• Pinch Ground Thyme
• 1 Small Bay Leaf

Heat oil, sauté onions, carrots, celery & garlic 3-4 min. In soup pot combine remaining ingredients with vegetables. Bring to boil; reduce heat; gently boil 10-12 min. Remove bay leaf.

Beef & Macaroni W/ Tomatoes

• 2 Cups Elbow Macaroni - uncooked
• 1 Pound Ground Chuck Or Lean Ground Beef
• 3 Cups Hot Water
• 2 Tablespoons Minor’s Low Sodium Beef Base
• 1 Can (28 Oz.) Crushed Tomatoes In Puree**
• 1/2 Cup Onions - diced medium
• 2 Tablespoons Granulated Sugar

Cook macaroni per pkg. directions. Drain. Cook ground beef over medium heat until browned, apx. 10 min., stirring constantly. Drain fat. Add remaining ingredients to beef, mixing well. Heat to boiling over medium heat. Reduce heat; gently boil 25-30 min., stirring occasionally. Stir in macaroni. Gently boil 5 min., stirring until macaroni is tender.

**Crushed tomatoes in puree may be replaced with 29 oz. can tomato puree.

Hunter Sauce

• 1/2 Oz Butter Or Margarine
• 4 Oz Mushrooms - diced fine
• 1/4 Cup Onions - diced fine
• 3 Oz Sauterne Wine - Dry (Chablis Blanc)
• 2 Tbsp + 2 Tsp. Minor’s Low Sodium Beef Base
• 3 Cups Water
• 1 Oz No Salt Added Tomato Paste
• 1 1/2 Tsp Parsley
• 1/4 Tsp Chervil
• 1/4 Tsp Tarragon
• 3/8 Cup Minor’s Sauce/Soup Thickener (Dry Roux®)
• 3 Oz Cool Water

Melt butter in pan. Add mushrooms and onions, sauté 3-5 min. Add wine, Base, water, tomato paste, parsley, chervil & tarragon. Simmer 10 min. In small bowl blend Roux with cool water using wire whisk. Add to sauce stirring constantly. Heat to boiling. Boil/stir 1 min. Simmer sauce 5 min. Serve over pork chops or veal. 1 qt.

Nutritional Analysis per oz. of sauce: Cal.: 16 Protein: 0.4 gm Tot. Fat: 0.7 gm Sat. Fat: 0.2 gm Cholesterol: 0.6 mg Carbohydrates: 2 gm Potassium.: 31 mg. Sodium: 32 mg.

Chicken Glazing Sauce

• 3 1/2 Cups Hot Water
• 1 Tablespoon + 2 tsps. Minor’s Low Sodium Chicken Base
• 1 Tablespoon Lemon Juice
• 1/2 Cup Cold Water
• 3/8 Cup Cornstarch

Add water, Base and lemon juice to kettle; mix well. Heat to boiling. In medium bowl, blend water and cornstarch until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over medium heat, stirring occasionally. Reduce heat; gently boil 2 min., stirring occasionally. Apply a heavy coating of glace with brush and roast, grill or broil or serve hot over chicken &/or vegetables.

Chicken Meatballs

• 1/8 Cup Hot Water
• 1 1/2 Tablespoons Minor’s Low Sodium Chicken Base
• 2 Pounds Ground Chicken
• 1/2 Cup Onions - diced small
• 1/2 Cup Old Fashioned Oats - uncooked
• 1/4 Teaspoon Dried Sweet Basil
• 1/8 Teaspoon Dried Leaf Thyme
• Dash Ground White Pepper

In mixing bowl, blend water and Base using wire whip. Let cool. Add chicken, onions, oats, basil, thyme and pepper; mix lightly. Shape meatballs; place in baking pan. Bake at 400°F, 8-10 min. until lightly browned. Serve hot with marinara sauce or gravy. Yield Apx.: 40 - 1 oz. meatballs.

Nutritional Analysis per 3 oz. serving No Salt Added: Cal: 154, Tot. Fat: 8.2gm, Cholesterol: 95.5mg. Sodium: 46mg

Thai Steak Salad

• 12 Ounces boneless top round beef steak* - trimmed of fat about 1″ thick
• 8 Cups loosely packed romaine lettuce - torn bite-size
• 1/2 Cup thinly sliced green onions
• 1 Cup thinly sliced radishes
• 1 Cup thinly sliced cucumber
• 1/2 Cup chopped cilantro
• 1/2 Cup water
• 1/2 Teaspoon Minor’s Low Sodium Chicken Base
• 2 Tablespoons fresh lime juice
• 1 1/2″ x 1″ piece fresh ginger - peeled and chopped
• 1 Teaspoon vegetable oil
• 1 Large clove garlic peeled
• 1 Teaspoon sugar
• 1/2 Teaspoon hot-pepper sauce
• salt to taste - optional

Broil/grill steak 4-6″ from heat source, 5-7 min. per side for rare, 7-9 min. for medium and 9-11 min. for well done. Remove to cutting board; let stand 5 min. Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in salad bowl. Place water, Base, lime juice, ginger, oil, garlic, sugar, hot sauce and salt in blender/food processor; process until smooth. Cut steak in thin slices across grain; add to bowl. Pour dressing over; toss to mix and coat.

Nutritionals per serving: 175 cal., 24 g. protein, 9 g. carbohydrates, 5 g. fat, 54 mg cholesterol. 710 mg of sodium (using 1 tsp. salt)

*If desired rub steak with softened L. S. Beef Base before grilling/ broiling.

Beef Tips In Yogurt Sauce

• 1 Tablespoon Canola Oil
• 1 1/4 Pounds Beef Tenderloin-Well Trimmed - cut in 1″ cubes
• 1/2 Pound Fresh Mushrooms - quartered
• 1 1/2 Cups Onions - diced medium
• 1 Cup Green Bell Pepper - diced medium
• 1 Teaspoon Paprika
• 2 Cloves Garlic - minced
• 3/4 Quart Hot Water
• 2 1/4 Teaspoons Minor’s Low Sodium Beef Base
• 1 1/4 Teaspoons Minor’s Low Sodium Vegetable Base
• 1 Cup Lukewarm Water
• 3/8 Cup + 1 Tbsp. Minor’s Sauce/Soup Thickener (Dry Roux®)
• 1/4 Cup Low Fat Yogurt

In sauce pot, heat oil over med-high heat. Add beef; sauté/stir until browned, apx. 8-10 min. Add mushrooms, onions, peppers, paprika and garlic; sauté/stir 5 min. Add water and Bases. Bring to boil. Reduce heat; simmer, stirring occasionally, 15 min. or until beef is tender. In small bowl, blend water and Roux until smooth, using wire whip. While stirring vigorously pour into hot mixture. Heat to boiling over medium heat, stirring constantly. Boil/stir 1 min. Add yogurt, mixing well. DO NOT BOIL. Serve hot over rice/noodles.

Nutritional Analysis per cup: cal-195, protein-18g, carbo-11.4g, tot. fat-8.5g, sat. fat-2.9g, chol-47.6mg, sodium-280mg. Add 1/2 tsp. salt for 347mg. - 2 tsps. for 547 mg.

Italian Chicken Vegetable Soup

• 3/8 Tsp Or 1/2 Oz. Canola Oil
• 3/4 Cup Onions - diced medium
• 3/4 Cup Carrots - diced medium
• 1/4 Cup Celery - diced medium
• 1 Clove Fresh Garlic - minced
• 7 Cups Water
• 2 Tbsp + 1/2 Tsp. Minor’s Low Sodium Chicken Base
• 2 1/2 Tsp Minor’s Low Sodium Vegetable Base
• 4 Oz Canned Tomatoes - diced
• 2 Oz Orzo Or Other Small Pasta
• 1 Tbsp Fresh Parsley - chopped
• 1 Tsp Sweet Basil
• 1/2 Tsp Oregano
• 1/4 Tsp Tabasco Sauce
• 1/8 Tsp Fresh Ground White Pepper
• 1/2 Cup Yellow Squash - diced large
• 1/2 Cup Zucchini Squash - diced large
• 3/4 Cup Mushrooms - sliced
• 1 Oz Water
• 2 Tbsp Cornstarch

In sauce pot, heat oil over medium heat; add onions, carrots, celery and garlic; sauté 3-4 min. Add water, Bases, tomatoes, orzo, parsley, basil, oregano, Tabasco and pepper, mixing well. Heat to boiling, stirring occasionally. Reduce heat; gently boil until pasta is al dente, 6-8 min., stirring occasionally. Add squash, zucchini and mushrooms. Heat to boiling; reduce heat; gently boil 2 min., stirring occasionally. In small bowl, blend water and cornstarch until smooth, using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 2 min., stirring occasionally. Yield: 2qts.

Nutritional Analysis per 6 oz. serving Cal: 61 Protein: 2 gm Tot. Fat: 2 gm Sat. Fat: 0.2 gm Chol:1 mg Carbs: 10 gm Pot: 112 mg Sod: 147 mg

Marinara Sauce

• 1/8 Cup Canola Oil
• 1/4 Cup Onions - finely diced
• 1 Clove Garlic - minced
• 6 Cups Low Sodium Crushed Tomatoes In Puree*
• 1/8 Cup Minor’s Low Sodium Vegetable Base
• 1 Teaspoon Dried Sweet Basil
• 1 Teaspoon Dried Leaf Oregano
• 1/8 Cup Grated Parmesan Cheese

In sauce pot heat oil over medium heat. Add onions and garlic, sauté/stir 4 min. Add tomatoes, Base, basil and oregano, mixing well. Heat to boiling over medium heat. Reduce heat; simmer 10 min., stirring occasionally. Stir in Parmesan. Serve over pasta or chicken meatballs. Yield: 1 qt.

*Substitute: Low Sodium stewed tomatoes, pureed in blender.

Nutritional Analysis per 2 oz. serving - no salt added: Calories:42 Tot. Fat:1.8 gm. Cholesterol: 0.4mg. Sodium: 90mg.

Grilled Flank Steak W/ Coriander Garlic Sauce

• 1 Lb. Flank Steak Or Skirt-Scored Lightly - against the grain
• 1/2 Cup Fresh Coriander (Cilantro-) - minced -About 1 Bunch
• 2 Cloves Garlic - Minced & Mashed To A Paste With 1/4 Tsp Salt
• 1/4 Cup + Whole Pepperoncini Without Stems - minced
• 3 Tablespoons Olive Oil
• 2 Teaspoons Fresh Lemon Juice
• 1/4 Teaspoon Fresh Ground Black Pepper
• 1 Teaspoon Minor’s Au Jus Prep

In small bowl, combine coriander, Garlic Base (or clove mixture), Au Jus Prep, Pepperoncini, olive oil, lemon juice and pepper. Using apx. 1/2 sauce, rub all sides of steak, place in small plastic bag. Marinate refrigerated 1 hr. Remove 30 min. prior to cooking. Grill apx. 6″ from glowing coals 4-5 min. a side for medium rare. Transfer to cutting board, cool 5 min. before slicing thin diagonally. Serve with remaining sauce. (var: Wrap sliced beef and sauce in tortillas)

Italian Au Jus

• 1/4 Cup Fresh Zucchini - seeded/diced fine
• 1/3 Cup Green Onion - sliced thin
• 1/4 Cup Fresh Mushrooms - diced small
• 1/4 Cup Green Pepper - diced small
• 1/2 Teaspoon Minor’s Garlic Base Or 2 Cloves - diced small
• 1 1/2 Tablespoons Olive Or Salad Oil
• 2 Ounces (1/4 Cup) Minor’s Au Jus Prep
• 3 Cups Hot Water
• 1/2 Cup Tomato Juice
• 1/2 Teaspoon Sweet Basil
• 3/4 Teaspoon Oregano
• 3/4 Teaspoon Fresh Ground Black Pepper

Heat oil to med-high in sauce pan. Add vegetables; sauté until shiny & aroma is noticed. Remove from heat. Set aside. Mix remaining ingredients; bring to boil. Add vegetable. Serve hot with Italian Beef Sandwich: Sliced beef, sliced zucchini, red onion and tomato on a hard crust roll. Use au jus for dipping.

Beef Tenderloin A La Brown Sauce

• 2 Tablespoons Margarine Or Butter
• 2 Pounds Beef Tenderloin, Well Trimmed - cut 1/4″ x 2″
• 1 Teaspoon Paprika
• 1/2 Teaspoon Salt
• 2 Tablespoons Margarine Or Butter
• 2 Medium Onions - diced medium
• 2 Medium Green Peppers - diced large
• 1 Package (8 Oz.) Fresh Mushrooms - sliced 1/4″ thick
• 1/4 Cup Minor’s Brown Sauce Prep
• 1 2/3 Cups Lukewarm Water
• 1/3 Cup Burgundy Red Wine

In skillet, melt 2 Tbsp. butter over medium heat. Add beef, tossing until well coated. Sprinkle paprika and salt evenly over meat. Sauté/stir until browned, 5-10 min. Remove from pan; set aside. In same skillet, melt 2 Tbsp. butter over medium heat. Add onions, peppers & mushrooms. Sauté/stir until tender-crisp, 7-10 mins. Remove from heat; set aside. In saucepan, blend Brown Sauce Prep with small amount water, using wire whisk. Mix in remaining water & wine. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 5 mins., stirring occasionally. Add vegetables and beef to sauce, stirring gently. Heat to simmering on medium heat, stir often. Serve over rice or noodles.

Red Pepper Espagnole Sauce

• 3 Tbsp Minor’s Brown Sauce Prep
• 1 Cup Hot Water
• 3/4 Cup + 2 Tbsp Lukewarm Water
• 1 Large Red Pepper - diced medium
• 1 Tbsp Butter

Fresh Ground Black Pepper - to taste

Sauté red pepper in butter until limp. Set aside. Combine first 3 ingredients according to directions on container. After Brown Sauce thickens, stir in peppers, simmer 5 min, season to taste. Serve over Meatloaf Florentine, if desired. Recipe follows.

MEATLOAF WITH RED PEPPER ESPAGNOLE SAUCE

• 51/2 boxes Pepperidge Farm Garlic & Olive Oil Croutons, crushed
• 1/4 cup bread crumbs
• 1 1/2 cups hot water
• 1 1/2 tsps. Minor’s Beef Base
• 1 1/2 cups yellow onions, chopped medium
• 1 1/2 tsps. vegetable oil
• 4 eggs
• 3 lbs. ground chuck
• 21/2 tsps. Worcestershire Sauce
• 2 tsps. fresh ground black pepper
• 2 cups fresh spinach, cut in strips
• 1/4 cup Pesto Sauce
• 1/3 cup pine nuts, lightly toasted
• 1 1/2 tsps. vegetable oil

Combine Base and water. Add bread crumbs and croutons. Set aside. Sauté onions in oil just until tender. Let cool. In large bowl, mix eggs, chuck, pesto, pepper, pine nuts, onions, spinach, Worcestershire and bread crumb/crouton mixture until thoroughly blended. Remove from bowl; shape into loaf or fill 13″x9″ baking pan. Bake at 350°F 45 min. to 1 hr. Remove; let stand at least 10 min. before slicing. Serve with Red Pepper Espagnole Sauce.

Cream Of Almond Soup

• 1 Tablespoon Butter
• 1/2 Cup Celery - diced
• 3/4 Cup Onions - diced
• 1 Bay Leaf
• 1/4 Cup Almonds, Blanched - sliced
• 1/3 Cup Dry White Wine
• 2 Cups Warm Water
• 1 Cup Half And Half (Land ’O Lakes Gourmet Fat Free Works Great)
• 1/2 Cup Minor’s Chicken Sauce Prep
• 1 Tablespoon Minor’s Chicken Base
• White Pepper - to taste
• Pinch Nutmeg - or to taste

In sauce pot heat melt butter. Add celery, onions, almonds and bay leaf. Cook 8-10 min. Add wine and reduce. Add water, half & half and blend Chicken Sauce Prep, Base and seasonings. Bring to boil stirring constantly. Reduce heat; simmer 20 min. Strain. Serve.

Alfredo Sauce

• 1/4 Cup + 1 Tbsp. Minor’s Sauce/Soup Thickener (Dry Roux®)
• 1 Cup Lukewarm Water
• 1 1/2 Teaspoons Salt
• 1/4 Teaspoon Dry Mustard
• 1/8 Teaspoon Black Pepper
• 3 Cups Milk - hot
• 1 Cup (4 Oz.) Parmesan Cheese - grated
• 1/4 Cup (1 Oz.) Romano Cheese - grated

In saucepan, blend Roux with water until smooth, using wire whisk. Add salt, dry mustard, pepper & milk. Heat to boiling over medium heat, stirring continuously. Boil/stir 1 min., until thickened. Remove from heat. Stir in cheese, mixing until well blended. Toss with cooked fettuccini* ( 1/2 lb. per directions)

Apple Crisp

• 2 Pounds Macintosh Apples-Peeled, Cored - sliced
• 3/4 Cup Sugar
• 1/4 Cup Minor’s Sauce/Soup Thickener (Dry Roux®)
• 1/4 Teaspoon Cinnamon
• 1/4 Cup Cold Water
• 1 Cup All-Purpose Flour
• 3/8 Cup Brown Sugar - packed
• 3/8 Cup Butter

In sauce pot, combine sugar, Roux and cinnamon. Mix until well blended. Add water, mix until well blended. Add apples, mixing gently. Heat to gentle boil over med-high heat, approx. 2 min., stirring often. Pour into greased baking pan. Topping: In mixing bowl, combine brown sugar and butter; blend until crumbly. Sprinkle over apples. Bake at 375°F, 40 min. or until bubbly and golden brown. Top with Cinnamon Vanilla Sauce.

Cream Of Tomato Soup

• 3 Cups Hot Water
• 1 Can (6 Oz) Tomato Paste
• 2 Tablespoons Sugar
• 2 1/2 Teaspoons Salt
• 1/3 Cup Minor’s Sauce/Soup Thickener (Dry Roux®)
• 1/2 Cup Lukewarm Water
• 2 1/2 Cups Half And Half - hot

In saucepan, combine water, tomato paste, sugar and salt, mixing well. Heat to simmering, stirring occasionally. In small mixing bowl, blend Roux with water until smooth, using wire whisk. While stirring vigorously, gradually pour into hot stock. Heat to boiling over medium heat, stirring constantly. Boil/stir 1 min. Reduce heat; simmer slowly 10 min., stirring occasionally. Add half & half, mixing well. Serve hot, garnished with parsley. Variation: Decrease hot water to 1 1/2 cups & replace half & half with 4 cups hot milk.

Sautéed French Lettuce

• 2 Tablespoons Butter Or Margarine
• 3/4 Cup Green Onions - sliced thin
• 1 Pound ( 1 Quart) Iceberg Lettuce (No Hearts) - julienned
• 1 Cup Frozen Peas - thawed
• 1/2 Tablespoon Minor’s Vegetarian Consommé Prep
• 1/2 Tablespoon Minor’s Vegetable Base
• 1/4 Teaspoon Marjoram Or Oregano

In large skillet over med-high heat, melt butter. Add onions; sauté 1 min. Add lettuce, cook until wilted, apx. 1 min. Add peas. Dissolve Base & oregano/marjoram in 2 Tbsp. water & add to lettuce mixture. Cook/ stir 1 min.

Country Sausage Gravy

• 1/4 Pound Mild Bulk Sausage - crumbled
• 1/2 Cup Hot Water
• 1 Cup Milk
• 1/2 Cup Lukewarm Water
• 3/8 Cup Minor’s Country Gravy Mix

In sauce pot, cook/stir sausage over med-high heat until no longer pink, 5-7 min. Drain excess fat. Stir in hot water & milk. Bring to gentle boil. In small mixing bowl, mix warm water & Gravy Mix using wire whip until well blended. Add gradually to hot mixture while stirring constantly with wire whip. Gently boil/stir 3 min. Serve over hot biscuits or cornbread.

Pork Normandy

• 1 Tablespoon Vegetable Oil
• 1 1/2 Pounds Boneless Pork Loin - julienned
• 1 1/2 Cups Hot Water
• 1 1/2 Cups Apple Juice
• 1/2 Cup Granny Smith Apples* - chopped fine - or grated
• Dash Salt
• 1 Cup Lukewarm Water
• 1/4 Package Minor’s Pork Gravy Mix

Heat oil. Add pork; sauté 5-7 min., until browned. Add hot water, apple juice, apples* and salt. Heat to boiling. Blend lukewarm water & Gravy Mix until smooth, using wire whip. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring occasionally. Serve over chow mein noodles, rice or mashed potatoes.

*3 oz. unsweetened applesauce may be substituted for apples.

Southern Baked Pork Chops

• 2 Cups Lukewarm Water
• 1/2 Package Minor’s Southern Style Country Gravy
• 3 Cups Hot Water
• 10 Pork Chops (About 3 1/2 Pounds)
• 3/4 Cup All-Purpose Flour
• 1 Teaspoon Salt
• 1/8 Teaspoon Fresh Ground Black Pepper
• 1 Cup Vegetable Oil

Blend warm water and Gravy Mix until smooth, using wire whip. Bring hot water to boil. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 3 min., stirring occasionally. Dredge chops in flour, salt & pepper mixture. Heat oil. Brown pork chops evenly on both sides. Transfer to baking dish, cover with Gravy. Bake at 350°F, 50 min. or until tender.

Southern Style Country Sausage Gravy

• 1 Pound Mild Bulk Sausage - crumbled
• 3 Cups Hot Water
• 1 Cup Lukewarm Water
• 1/2 Package Minor’s Southern Style Country Gravy

In sauce pot, cook/stir sausage over med-high heat until no longer pink, 5-7 min. Drain off fat. Stir in hot water; bring to boil. In bowl, mix warm water and Gravy Mix using wire whip until well blended. Gradually add to hot mixture while stirring constantly with whip. Gently boil/stir 3 min. Serve hot over biscuits or cornbread.

Alfredo Chicken Florentine

• 1 1/2 Cups Water
• 1/2 Cup Half And Half
• 1/4 Container Minor’s Alfredo Sauce Concentrate
• 2 Tablespoons Vegetable Oil
• 3/8 Cup Pine Nuts
• 2 Cups Green Onions - cut on bias
• 1 1/2 Pounds Chicken - julienned
• 4 Cups Spinach - julienned
• 1 1/2 Cups Red Bell Pepper - julienned fine

Bring water and Half & Half to boil. Turn off heat. Immediately add Concentrate. Mix with wire whip until smooth/ thickened. Keep hot. In larger pot, heat oil over med-high heat. Toast pine nuts; add onions; sauté 1/2 min. Add chicken, sauté 8-10 min. Add spinach and peppers; sauté 2-3 min. Drain, add Alfredo; toss until coated. Serve over rice, pasta, phyllo puff pastry.

Alfredo Seafood Bisque

• 2 Cups Water
• 1/2 Cup Half And Half
• 1/4 Container Minor’s Alfredo Sauce Concentrate
• 1 Tbsp Minor’s Shrimp, Crab, Lobster, Seafood or Clam Base
• 1/4 Cup Pale Dry Cocktail Sherry
• 3/4 Pound Seafood *

In sauce pot, bring water and cream to boil. Add Alfredo Concentrate and Base. Mix with wire whip until mixture is smooth and thickened. Add seafood and sherry. Heat to boiling; reduce heat; gently boil until seafood is cooked, apx. 5 min., stirring occasionally.

*Shrimp, crab, surimi or firm textured fish such as sole, flounder or haddock.

Noodles Romanoff

• 1 Quart (1/2 Pound) Dry Noodles
• 1 1/2 Cups Water
• 1/2 Cup Half And Half
• 1/3 Cup Minor’s Alfredo Sauce Concentrate
• 2 Cups Cottage Cheese
• 2 Cups Sour Cream

Cook noodles per pkg directions, omit salt. Drain, set aside. In sauce pot, heat water and Half & Half to boiling over med-high heat. Remove from heat. Immediately add Alfredo Concentrate. Mix with wire whip until smooth and thickened. Add cottage cheese and sour cream; mix well. Add noodles, mix well. Place in greased baking dish. Bake at 375°F apx. 30-40 min.

Fanned Chicken Breast W/ Hunter Sauce

• 1 Tablespoon Butter Or Margarine
• 2 Cups Mushrooms - diced medium
• 1 Cup Dry Sauterne Wine
• 3 1/2 Cups Water
• 1/2 Container Minor’s Demi-Glace Sauce Concentrate
• 1/2 Cup Tomato Sauce
• 1 1/2 Teaspoons Fresh Parsley - chopped
• 1 1/2 Teaspoons Chervil
• 1 1/2 Teaspoons Tarragon
• 4 Cups All-Purpose Flour
• 2 Teaspoons Salt
• 1 Teaspoon Fresh Ground White Pepper
• 3 Eggs - slightly beaten
• 3/8 Cup Water
• 4 1/2 Pounds (Approx.) Boneless, Skinless Chicken Breast
• 1/2 Cup Vegetable Oil

SAUCE: In sauce pot, melt butter over med-high heat; add mushrooms; sauté 2-3 min. Add wine; heat to boil. Reduce liquid by 1/2 over med-high heat, stirring occasionally. Add water, herbs Concentrate and tomato sauce, mix well with wire whip. Heat to boil over med-high heat, stirring constantly. Set aside; keep hot.

CHICKEN: Combine flour, salt and pepper. Combine eggs and water with whisk. Coat chicken in flour, egg wash, then flour again. In large sauté pan, add oil as needed. Heat until hot. Sauté chicken until golden. Bake 350°F, apx. 10 min. Slice chicken on bias (optional). Arrange in fan on plate. Cover with sauce.

Flank Steak Grilled W/ Cabarales Sauce

• 2 Cups water
• 1/3 Cup + 1 Tbsp. Minor’s Demi-Glace Sauce Concentrate
• 1/4 Cup + 1 Tbsp. Chili Sauce
• 2/3 Cup Blue cheese - crumbled or grated
• 3 1/3 Pounds flank steak

In saucepot bring water to rapid boil. Immediately add Concentrate; mix with whisk until smooth/ thickened. Reduce heat to medium. Add chili sauce & cheese. Bring to boil stirring occasionally. Reduce heat; simmer until cheese melts, stirring constantly. Grill steak. Serve

Grilled Bayou Chicken W/ Cajun Hollandaise

• 1 1/2 Cups Olive Oil
• 3 Ounces Water
• 2 Tablespoons Minor’s Chicken Base
• 2 Tablespoons Fresh Garlic - crushed
• Fresh Ground Black Pepper - to taste
• 1 1/2 Tablespoons Hot Red Pepper Sauce
• 3 Pounds Boneless Skinless Chicken Breast
• 1/4 Cup Hot Water
• 3/4 Cup Roasted Red Peppers
• 2 1/4 Teaspoons Jalapeno Peppers
• 2 Cups Water
• 1 Teaspoon Salt
• 1 Teaspoon Hot Red Pepper Sauce
• 1/2 Container Minor’s Hollandaise Sauce Concentrate

Combine 1st 7 ingredients; mix with whisk until well blended. Marinate chicken, covered, refrigerated, 3 hrs., turn occasionally. Grill until brown, 15-20 min. Puree water, red & jalapeno peppers until smooth. In sauce pot, bring 2nd amt. water, puree, salt & pepper sauce to rapid boil; turn off heat. Immediately add Concentrate. Mix with whisk until smooth/ thickened. Serve

Pork Medallions With Lemon Butter Sauce

• 2 Cups Water
• 1/2 Container Minor’s Hollandaise Sauce Concentrate
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Fresh Ground White Pepper
• 4 Tenderloins (About 4 Lbs.)
• 1 Teaspoon Salt
• 1/2 Teaspoon Fresh Ground White Pepper
• 1/4 Cup Vegetable Oil
• 1 1/2 Pounds Orzo

Bring water to rapid boil. Turn off heat. Immediately add Concentrate, onion powder, pepper. Mix with wire whip until smooth/ thickened. Keep hot. Season pork with salt/ pepper. Brown in oil over med-high heat. Roast 375°F until done, apx. 15 min. Let rest 10 min. before slicing into 1″ medallions. Cook orzo per pkg. directions. Serve pork over orzo topped with Hollandaise.

Bigos, Polish Hunter Stew

• 4 Ounces (3/4 cup) bacon slices - cut into 1″ pieces
• 1 Cup onions - large diced
• 4 Ounces (1/2 cup) Beef top sirloin - medium diced
• 4 Ounces (1/2 cup) Pork - medium diced
• 4 Ounces (1/2) Kielbasa - medium diced
• 1 1/2 Cups water
• 2 1/2 Teaspoons Minor’s Down Home Au Jus Concentrate
• 1 1/2 Cups potatoes - large diced
• 1/2 Cup dry white wine
• 1 Small bay leaf
• 2 1/4 Teaspoons Hungarian paprika
• 2 Cups sauerkraut - drained

In stock pot sauté bacon until very crisp. Add onions. Sauté until translucent, apx. 5 min. Add beef & pork, brown all sides. Add kielbasa. Add water and Concentrate, mixing well. Heat to simmer over med-high heat, stirring occasionally. Add potatoes, wine, bay leaf and paprika. Heat to boiling; reduce heat; gently boil 5 min. Add sauerkraut. Return to gentle boil. Cook until meat is tender, apx. 20 min. Serve in bowl with hot crusty bread or over French/Sourdough.

Meaty Barbecue Spice

• 3/4 Cup Catsup
• 2 Tablespoons Minor’s Down Home Au Jus Concentrate
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Onion Powder
• 1/4 Teaspoon Liquid Smoke Flavoring

Mix thoroughly. Brush over ribs, chops, burgers, chicken. Yield 1 cup

Spicy Orange Salad Dressing

• 1 1/2 Cups Vegetable Oil
• 1/2 Cup Cider Vinegar
• 1/4 Cup Orange Juice, Frozen Concentrate*
• 1/2 Cup Water*
• 3 Tablespoons Minor’s Down Home Au Jus Concentrate
• 2 Teaspoons Ginger
• 1 Teaspoon Garlic Powder
• 1/8 Teaspoon Red Pepper

Mix all ingredients well. Serve over salads, mandarin beef salad or marinated pork tenderloin.

*Substitute 3/4 cup fresh orange juice for water & concentrate.

Beef Tips & Forest Mushrooms

• 11 Ounces beef tenderloin tips - 1/4″ x 1″ slices
• 1/2 Teaspoon + 1/4 tsp. paprika
• 1/4 Teaspoon fresh ground black pepper
• 1 Tablespoon vegetable oil
• 2 Tablespoons butter
• 1/2 Cup pearl onions
• 1/2 Cup green peppers - large diced
• 1/2 Cup red peppers - large diced
• 2/3 Cup button mushrooms - large diced
• 1/2 Cup Portobello mushrooms - large diced
• 1/2 Cup shiitake mushrooms - large diced
• 1 1/2 Cups water
• 1/2 Teaspoon + 1/4 tsp. tomato paste
• 2 Tablespoons burgundy wine
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Beef Gravy Concentrate
• 4 Tablespoons sour cream
• 1/2 Tablespoon Dijon mustard

Place tips in roasting pan; sprinkle evenly with paprika and pepper. Add oil; toss until well coated. Arrange strips evenly in pan. Sear in 450°F oven, uncovered, stirring occasionally, until meat is evenly browned, apx. 35 min. Remove from oven, set aside. Melt butter over med-high heat. Add onions and peppers; sauté 6-8 min. Add mushrooms; sauté 4-5 min. longer, stirring often. Add water, tomato paste and wine. Heat to boiling over med-high heat, stirring occasionally. Immediately add Concentrate, mixing with wire whisk until well blended. Add sour cream and mustard. Return to gentle boil 2 min. Add meat; mix until well blended.

Tomato Mushroom Sauce Over Chicken Breast

• 2 Cups water
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Beef Gravy Concentrate
• 1/4 Cup + 1 Tbsp. Chili Sauce
• 1 Cup mushrooms - sliced thin
• 1/4 Cup green onions - sliced thin
• 1/2 Teaspoon garlic - minced
• 1/2 Teaspoon basil, leaf
• 3/4 Teaspoon balsamic vinegar
• 10 6 Oz. boned and skinned chicken breasts
• 2 1/4 Teaspoons Minor’s Chicken Base
• 1/4 Cup vegetable oil

In sauce pot, heat water to rapid boil. Immediately add Concentrate; mix with wire whisk until smooth/ thickened. Add chili sauce, mushrooms, onions, garlic, basil. Heat to gentle boil over med-high heat, stirring occasionally. Reduce heat to low; cook 5 min. stirring occasionally. Add vinegar, mixing well. Blend oil & Base in bowl. Add chicken, toss to coat. Let rest 15 min. Broil/ sauté. Serve sauce over grilled, broiled, sautéed or poached chicken breast. Yield: 21/2 cups.

Chicken Jambalaya

• 1 Tablespoon vegetable oil
• 1 Teaspoon Minor’s Chicken Base
• 1 1/4 Pounds chicken pieces-thighs, legs or wings - may be used
• 4 Ounces (3/4 cup) Bacon - medium diced
• 1 Cup green pepper - medium diced
• 1/2 Cup onions - medium diced
• 1/2 Cup celery - medium diced
• 1 1/2 Cups water
• 1/2 Cup tomatoes, canned - diced in juice
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Chicken Gravy Concentrate
• 3/4 Teaspoon Cajun seasoning

Combine oil & Base, coat chicken. Place on sheet pan, cover with foil. Bake 350°F, 30-40 min. or until tender. Set aside. In sauce pot over med-high heat, sauté bacon till crisp. Add peppers, onions, celery. Sauté 2-3 min. Add water, tomatoes. Boil on med-high heat, stirring occasionally Immediately add Concentrate and Cajun seasoning. Mix until well blended/ thickened. Add chicken, return to gentle boil 3-5 min., stirring occasionally. Serve over seasoned rice.

Tortellini With Prosciutto Sauce

• 1 1/2 Cups water
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Chicken Gravy Concentrate
• 3/4 Cup canned tomatoes, diced in juice
• 1/4 Cup prosciutto or any dry ham - julienned
• 1/2 Cup mushrooms - chopped medium
• 3/4 Teaspoon garlic - minced
• 1/2 Teaspoon black pepper - cracked
• 4 Tablespoons sour cream
• 1 1/2 Pounds cheese tortellini or filling of choice - fresh, frozen or box
• 1/2 Cup parmesan or mozzarella cheese - freshly grated

In sauce pot, heat water to rapid boil. Immediately add Concentrate. Mix with wire whip until smooth/ thickened. Add tomatoes, ham, mushrooms, garlic & pepper. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 5 min., stirring occasionally. Add sour cream, mix well. Keep hot. Cook pasta per pkg. directions; serve with sauce. Sprinkle with Parmesan. In casserole, use mozzarella. Melt cheese under broiler.

Pork Chops With Vermont Sauce

• 2 Cups water
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Pork Gravy Concentrate
• 1/4 Cup maple syrup
• 3/4 Cup vegetable oil
• 1 1/2 Tablespoons Minor’s Chicken Base or Minor’s Pork Base
• To Taste Herbs, dried or fresh - optional
• 18 4 oz. pork chops**

Sauce: Bring water to rapid boil. Remove from heat. Immediately add Concentrate. Mix with wire whisk until smooth/ thickened. Add syrup. Mix well. Keep warm.

Chops: Combine oil, Base and herbs, if desired. Coat chops. Bake, broil, sauté or grill. Serve with sauce.

Sautéed Pork Medallions W/ Applejack Sauce

• 3/4 Cup McIntosh apples - diced large
• 1/4 Cup applejack brandy
• 3 Tablespoons granulated sugar
• 1 1/2 Tablespoons butter or margarine
• 1/8 Teaspoon cinnamon
• 1 3/4 Cups apple juice
• 1/2 Cup water
• 1/3 Cup + 1 Tbsp. Minor’s Down Home Pork Gravy Concentrate
• 2 Tablespoons sour cream
• 1/8 Teaspoon caramel color
• 4 1/2 Pounds pork loin, trimmed, silver skin removed

salt - to taste

fresh ground black pepper - to taste

all-purpose flour - as needed

In sauce pot, combine apples, brandy, sugar, butter and cinnamon, mixing well. Heat to boiling over medium heat, stirring occasionally. Reduce heat, cover; gently boil 10 min., stirring occasionally. Add juice and water. Heat to boiling over med-high heat, stirring occasionally. Turn off heat. Immediately add Concentrate, sour cream and caramel color. Stir until blended; puree. Cut pork into 1″ slices. Place between 2 pieces plastic wrap. Flatten with meat mallet to apx. 1/4″ thick. Sprinkle lightly with salt/pepper, lightly dust in flour; sauté. Serve with sauce.

Potato Dressing & Turkey Pie

• 1 1/3 Cups water
• 1/4 Cup Minor’s Down Home Turkey Concentrate
• 1 1/3 Cups potatoes - large dice
• 1 1/3 Cups hot water
• 1 Tablespoon + 1 tsp. Butter or Margarine
• Dash salt
• 1 Tablespoon + 1 tsp. Butter or Margarine
• 2/3 Cup onions - small diced
• 1/3 Cup celery - small diced
• 1/2 Cup Turkey Gravy (prepared above)
• 2 Large eggs
• 1/8 Teaspoon poultry seasoning
• Dash fresh ground black pepper
• 1/2 Cup dried cranberries
• 2 2/3 Cups dry bread cubes
• 8 Ounces turkey - cooked & julienned
• 1/3 Cup hot water

Bring 1st amt. water to rapid boil. Remove from heat. Immediately add Concentrate. Mix with whisk, until smooth/ thickened. Set aside. Cook potatoes in 2nd amt water over med-high heat. Reduce heat; gently boil until tender, apx. 15 min. Drain. In mixer, combine butter, salt, potatoes. Beat on high until smooth. In small sauté pan over med-high heat, melt 2nd amt. butter. Add onions, celery; sauté 3-5 min., set aside. In mixing bowl, combine 1/2 cup of Gravy, eggs, poultry seasoning and pepper. Beat with whisk until well blended. Add cranberries, bread, turkey, celery, onions, potatoes and 3rd amt. water, mixing well. Place in greased 9″ pie pan. Bake 350°F 40-45 min. Slice; serve with Gravy.

Down Home Turkey Tetrazzini

• 1 Tablespoon Butter Or Margarine
• 1/2 Pound Mushrooms-Fresh Or Canned - sliced medium
• 1 Quart Prepared Minor’s Down Home Turkey Concentrate
• 3/4 Pound Turkey-Cooked - cut 1/2 x 1″ strips
• 1 Ounce Pimiento - chopped
• 1 Teaspoon Salt (Optional) - or to taste
• 6 Ounces Thin Spaghetti-Cooked Al Dente - per pkg directions

In large skillet, melt butter over med-high heat. Add mushrooms; sauté 3 min. Remove from heat. Set aside. In sauce pot, combine gravy, turkey, pimiento, salt and mushrooms. Heat to boiling over med-high heat, stirring occasionally. Reduce heat; gently boil 2-3 min. Place pasta in baking dish, make a well, pour sauce in. Bake 350°F, 10 min. Serve with grated parmesan and slivered almonds (optional).