CUCUMBER SAUCE FOR FISH, LAMB, OR TOMATOES

1/2 cup sour cream

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon prepared horseradish

2 tablespoons lemon juice

1 cucumber sliced thin

1 small onion sliced thin and separated into rings

Blend sour cream with sugar, salt, pepper, horseradish and lemon juice.

Pour over cucumber slices and onions, toss and chill for 1 hour.

Can be stuffed in tomatoes, but we usually eat this, as is, with lamb.

We ALWAYS use this with fish and lamb. We like the citrus taste.

Kay Cooke

APPLE CIDER SAUCE FOR PORK

1 qt. good apple cider (unpasteurized, if available)

1/4 c. sweet chili sauce (Asian grocery kind)

Pour cider into a heavy saucepan and heat until reduced by half; add chili sauce.  Use as a finishing glaze or dipping sauce for chicken, pork, or seafood.

HONEY PEACH SAUCE

4 med. peaches, peeled
2 tbsp. lemon juice
2 tbsp. honey
½ tsp. black pepper, cracked
2 tsp. fresh thyme or ½ tsp. dried, crushed thyme

Cut up 3 of the peaches. In a blender or food processor, combine the cut-up fruit, lemon juice, honey, and black pepper; cover and blend until smooth. Transfer mixture to a small saucepan, and simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally. Chop remaining peach and stir into sauce with thyme. Sauce may be made up to 24 hours in advance. Reheat over low heat, stirring occasionally. Serve with pork or chicken.

Peaches are divided into to varieties, clingstones and freestones. Fresh peaches are available from late May into August. One large peach has about 68 calories, 3 grams of fiber and 19% of the RDA for Vitamin C.

SWEET CHERRY BARBECUE SAUCE

2 cups pitted and halved fresh sweet cherries
2 tbsp. orange juice
2 tbsp. sherry
1 tbsp. sugar
1 tsp. grated orange peel
¾ tsp. Dijon mustard
¼ tsp. salt
3 drops Aromatic bitters (optional)
1 tbsp. cold water
2 tsp. cornstarch

Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator. Serve with grilled chicken, ham or sausages.

Cherries are divided into two varieties: tart cherries used mainly for pie filling from Michigan, and sweet cherries from the northwest states for eating out of hand. A one-cup serving of sweet cherries has about 87 calories, 3 grams of fiber and 16% of the RDA for Vitamin C.

RASPBERRY BARBECUE SAUCE

3 cloves garlic, peeled
¼ tsp. olive oil
1 ¼ cups unsweetened raspberries
3 tbsp. brown sugar
1 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. molasses
1/2 tsp. lemon juice
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
1 dash onion powder

Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees for 15-20 minutes. Cool for 10-15 minutes. Place softened garlic in a small saucepan. Add the remaining ingredients. Cook over medium-low heat for 15-20 minutes until sauce is thickened and bubbly. Remove from the heat; cool slightly. Transfer to a food processor or blender; cover and process until smooth. Strain seeds through a fine-mesh sieve. Store in the refrigerator. Baste sauce on grilled chicken or pork during last few minutes of cooking. Serve additional sauce on the side.

Raspberries are very delicate and are harvested from June through October. A one-cup serving has about 64 calories, 8 grams of fiber and 54% of the RDA of Vitamin C.

JEFF'S SPECIAL 1-2-3-4 SAUCE

1 part sherry
2 parts soy sauce
3 parts apple cider vinegar
4 parts brown sugar
Garlic powder
Onion powder
Ginger powder
Chile flakes, if desired

Heat ingredients together to completely dissolve sugar; continue to heat and reduce to desired thickness.

As a marinade - pour over chicken, pork chop, pork steaks, beef, salmon, ice cream, and brush on fish or vegetables.

As a sauce - use as to flavor stir-fried meats and vegetables.

As a glaze – reduce over heat until sauce is thickened and brush over roasted or grilled meats and seafood during the last few minutes of cooking.

Make a big batch and keep it in the refrigerator for a quick grill night or stir-fry.

Jeff says this sauce is even good on sawdust and ice cream!