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Sauces, Relishes, Pickles, Condiments, and Seasonings
Appears in
Published 1986
- To Prepare Coconut Milk
- Robbie’s Salsa
- Mexi-Magyar Hot Table Relish
- Mardee Regan’s Chunky Poblano-Tomato Salsa
- Red Currant Vinegar
- Nutmeg Cream
- Prepared Horseradish
- Red Horseradish (Horseradish with Beets)
- Horseradish Cream Sauce
- Chunky Tomato Horseradish Salsa
- Hazelnut Butter
- Pickled Jerusalem Artichokes
- Reduced Cream
- Anchovy Dip (for Kohlrabi Chips)
- Tomato-Cheese Dip (for Kohlrabi Chips)
- Lemon Grass Seasoning Paste
- Jim Fobel’s Fast and Fresh Mango Chutney
- Pickled Okra
- Barbara Spiegel’s Sweet-Onion-Sesame Dressing
- Roasted-Sweet-Onion Relish with Balsamic Vinegar
- Black Radish Relish
- Sorrel Cream Sauce for Vegetables
- Tarragon Mayonnaise (for Sugar Snap Peas)
- Lime Mint Cream Dip (for Sugar Snap Peas)
- Tamarillo Chutney
- Annabel Langbein’s South Seas Hollandaise Sauce
- Mardee Regan’s Green Sauce (Salsa Verde)
- Tomatillo, Dried Chili, and Cilantro Sauce