SAUCES
Tomato Sauce
(Two cups)
1 (No. 2) can tomatoes
1 clove garlic, crushed (optional)
4 tablespoons oil
1 bay leaf or sprig of sweet basil
1 chopped onion
salt and pepper to taste
1/2 teaspoon sugar
Sauté onion and garlic in oil about 5 minutes; add tomatoes, bay leaf or basil, and cook to a thick sauce. This will take about 3/4 hour. Add sugar, salt and pepper; stir thoroughly. Simmer 15 minutes. Serve this sauce with meat loaf, fish, zucchini, eggplant, green peppers, spaghetti, rice or noodles.
White Sauce
(One cup)
2 tablespoons oil
1 cup skim milk
2 tablespoons flour
salt and pepper to taste
Heat oil. Add flour, cook while stirring until mixture appears dry. Have heat low enough so that flour mixture does not turn yellow but stays light in color. Stir the milk in slowly. Bring to boiling point and cook for a few minutes. Season with salt and pepper. Broth or vegetable or fish stock may be used for all or part of milk, depending upon the kind of food the sauce is to be served with. Vary the flavor of the white sauce by adding any one of the following: celery salt, onion juice, lemon juice, grated nutmeg, Worcestershire sauce, chopped chives, dill, parsley. Serve white sauce with broccoli, asparagus, cauliflower, carrots, or fish.
Curry Sauce
(Two cups)
4 tablespoons oil
1 cup broth (chicken, beef, shrimp or vegetable)
1/4 cup chopped onion
1 medium peeled, chopped tart apple
1/2 to 1 teaspoon curry powder
1 tablespoon lemon juice
2 1/2 tablespoons flour
1 cup skim milk
Sauté onion in oil until tender. Add curry powder, apples and continue cooking for about 10 minutes over low heat. Stir in flour and blend until smooth. Slowly add broth, then milk, bring to a boil. Cook for five minutes. Add lemon juice and salt to taste. Serve with fish, left-over veal or chicken, over boiled rice.