Easy Chef Recipes

This is a good marinade for any wild game or meat. 1 pint cider vinegarJuice of 3 lemons1 ounce black pepper10 ounces Worcestershire sauce5 ounces Louisiana hot sauce1 ounce soy sauce2 tablespoons salt2 tablespoons granulated sugar Combine all ingredients and refrigerate. Keeps indefinitely. Makes 1 quart.

Serve this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps. 1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to taste Mix ingredients until well blended. Cover and refrigerate.

This sauce is a standard in Louisville, Kentucky, and was invented years ago by a chef, Henry Bain, at the Pendennis Club. Bottled, it makes special Christmas gifts. 1 (12 ounce) bottle Major Grey’s chutney1/2 bottle pickled walnuts2 (14 ounce) bottles tomato catsup1 (10 ounce) bottle A-1

Use this instead of catsup for your French fries. It’s fantastic! 1 part Best Foods real mayonnaise1 part catsupDill pickle juiceSeasoning salt Mix mayonnaise and catsup together. Thin it down a little with dill pickle juice. Add a little seasoning salt. Store in a clean, empty catsup bottle.

Mix together 8 tablespoons chopped mint, 8 teaspoons sugar, salt and pepper to taste. Stir in 8 tablespoons vinegar gradually until sugar is dissolved. Serve as a sauce to spoon over lamb. Makes 3/4 cup.