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Blueberry Sauce
Card 1 Front:
BLUEBERRY SAUCE THE TAMPA TRIBUNE
¢THE NEW BASICS COOKBOOK BY JOHN ROSSO & SHEILA
LUKINS (WORKMAN PUBLISHING CO.).
Serve over fresh summer fruit, low-fat frozen
yogurt, ice cream or angel food cake.
4 c. fresh/frozen (thawed) blueberries
½ cup sugar 2 TB. red wine vinegar
¼ tsp. grd. cinnamon ¼ tsp. grd. nutmeg
1/8 tsp. grd. mace 1/8 tsp. grd. cloves
Place blueberries in a medium-size heavy sauce-
pan. Add remaining ingredients and toss gently.
Cook over medium heat, stirring frequently, for
Card 1 Back:
15 minutes. Then raise heat and boil for 5
minutes. Finally, reduce heat to medium again
and cook, stirring frequently, for 10 minutes.
Remove the sauce from the heat and allow it to
cool to room temperature. Refrigerate until
chilled, 2 hours.
Yield: 2 cups.
NUTRITION DATA PER TABLESPOON: 23 calories, no
protein, no fat, no cholesterol, 3 g complex
carbohydrates, 3 g sugar, no dietary fiber, 1
mg sodium, 3 percent calories from fat.
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# Blueberry Sauce
*Recipe by John Rosso & Sheila Lukins — The Tampa Tribune (from The New Basics Cookbook, Workman Publishing Co.)*
*Yields 2 cups*
## Ingredients
- 4 cups fresh or frozen (thawed) blueberries
- 1/2 cup sugar
- 2 Tbsp red wine vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
## Instructions
1. Place blueberries in a medium-size heavy saucepan. Add remaining ingredients and toss gently.
2. Cook over medium heat, stirring frequently, for 15 minutes.
3. Raise heat and boil for 5 minutes.
4. Reduce heat to medium again and cook, stirring frequently, for 10 minutes.
5. Remove the sauce from the heat and allow it to cool to room temperature.
6. Refrigerate until chilled, about 2 hours. -
Mustard-Sour Cream Salad Dressing
Mustard-Sour Cream Salad Dressing
1/2 cup red wine vinegar
1/2 cup sour cream
1/2 cup Dijon mustard
2 teaspoons sugar
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups vegetable oil
Place the first eight ingredients in a blender; cover
and process until smooth. While processing, gradu-
ally add oil in a steady stream. Transfer to a bowl
or pitcher. Cover and refrigerate until serving.
Yield: 2-1/2 cups.
good but very thick
I add more vinegar
Back: blank
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# Mustard-Sour Cream Salad Dressing
## Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup sour cream
- 1/2 cup Dijon mustard
- 2 tsp sugar
- 2 garlic cloves, peeled
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp Worcestershire sauce
- 1-1/2 cups vegetable oil
## Instructions
1. Place the first eight ingredients in a blender; cover and process until smooth.
2. While processing, gradually add oil in a steady stream.
3. Transfer to a bowl or pitcher.
4. Cover and refrigerate until serving.
Yield: 2-1/2 cups.