• 1 tablespoon olive oil
• 5 tablespoons white wine
• 1/3 cup pine nuts
• 2 cups (packed) fresh basil leaves, rinsed and dried
• 3 tablespoons parmesan, freshly grated
• salt and freshly ground black pepper

Note: Walnuts or pistachios may be substituted for pine nuts.

Pesto Sauce

This gravy is flavorful, aromatic and hearty enough to be eaten with rice as a delicious stew.

• 1 cup vegetable oil
• 1 cup all purpose flour
• 1 Cornish hen, cut in eight pieces
• Necks and gizzards of 9 Cornish hens, cleaned and chopped
• 1 quart water
• 2 tablespoons Kitchen Bouquet
• One 8-ounce can of mushroom stems and pieces, do not drain
• One large onion, finely chopped
• 2 tablespoons garlic, minced
• 2 tablespoons dried parsley
• 2 tablespoons Creole seasoning-spice mix
• 1 tablespoon black pepper
• Salt and Cayenne pepper to taste

Optional:

Fluffy cooked white rice

Caption -Celestine Dunbar's Poultry Gravy

1 oz fresh spinach, stems removed
1 oz watercress, stems removed
1/2 tablespoon parsley, stems removed
1/2 tablespoon tarragon, stems removed
1 garlic clove, mashed
2 oz olive oil
6 oz homemade or good quality mayonnaise
1/2 tablespoon mustard
salt, to taste
pepper, to taste
lemon juice

• 1/2 cup (1 stick) butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

Toffee Sauce

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• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

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• 1 cup feta cheese crumbled, about 1/4 lb
• 1 1/2 cups olive oil
• 1/2 cup white wine vinegar
• 1/4 cup white onon, grated
• 2 tablespoons capers, chopped
• 2 garlic cloves, minced
• 1 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Note: We have found this makes a nice little gift present in small mason jar with a ribbon.

Greek Feta Cheese Salad Dressing

• 1/4 cup (1/2 stick) salted butter
• 2 tablespoons olive oil
• 3 to 5 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon fresh parsely, minced

Bordelaise Sauce

• 2 tablespoons olive oil
• 1 cup onion, coarsely chopped
• 1 green pepper, coarsely chopped
• 28 ounces canned tomatoes, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons Tabasco Pepper sauce
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Homemade Chunky Salsa

• 2 tablespoons butter
• 1 cup chopped onions
• 1/2 cup chopped celery with leaves
• 1/4 cup chopped green pepper
• 1 tablespoon garlic, minced
• 2 14 ounce cans whole tomatoes, coarsely chopped
• 1 6 ounce can tomato paste
• 1/3 cup red wine vinegar
• 3 tablespoons molasses
• 2 lemon slices
• 2 teaspoons Tabasco Pepper sauce
• 2 teaspoons dry mustard
• 1 bay leaf
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice

Avery Island Barbecue Sauce

• 2 large navel oranges
• 1 1/2 cups sugar
• 12 ounce bag of fresh cranberries
• 2 tablespoons of Grand Marnier or other orange flavored liquor

Note: Less expensive Triple Sec or Cointreau can be substituted for Grand Marnier.

Grand Marnier Cranberry Sauce

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