dipping sauce for franks
 
1 pint  sour cream
1/2 cup  prepared mustard
1 Tbsp  horseradish
1 lb.  franks or cheese franks
 
in saucepan combine sour cream, mustard and horseradish. heat while 
preparing franks. serve franks in 1/2" pieces with dipping sauce. 
 
 
 
bleu cheese dipping sauce 
 
1/4 lb.  bleu cheese, roquefort, or
  gorgonzala
1/2 cup  mayonnaise
1/2 cup  sour cream
1 Tbsp  lemon juice
1 Tbsp  wine vinegar
  several dashes of hot pepper sauce,
  to taste
 
in small bowl, mash the bleu cheese, leaving some small lumps. whisk in 
the mayonnaise until blended. add the remaining ingredients and whisk to 
blend well. cover and refrigerate until serving time. 
 
 
 
dipping sauce for boiled shrimp 
 
8 oz.  sour cream
3 Tbsp  chili sauce
1 Tbsp  dry mustard powder
4 oz.  tomato sauce
4 oz.  mayonnaise
1 tsp  paprika
2 Tbsp  thousand island dressing
pinch  of white pepper
 
combine all ingredients in medium sized bowl. make sure the powdered 
mustard does not lump up. mix well until all ingredients are thoroughly 
mixed. pour into sauce bowl. serve immediately or cover and refrigerate 
until ready to serve. 
 
 
zesty dill-pepper dipping sauce for raw veggies 
 
  makes about 1 1/2 cups.
1   8 oz.) pkg. cream cheese, softened
1/2 cup  sour cream
3 Tbsp  prepared horseradish
2 Tbsp  fresh dill, chopped
1 Tbsp  coarse ground mustard
2 tsp  red pepper sauce
 
  crudites
1 bunch  baby carrots
1 bunch  celery, cut into sticks
1 bunch  asparagus spears
2 bunch  endive
2   redgreen bell peppers, cored and
  cut into strips
 
in a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, 
mustard and red pepper sauce until well mixed. on large platter or in 
bowl, 
arrange carrots, celery, asparagus, endive and peppers. serve with spread. 
 
 
 
korean dipping sauce 
 
2 Tbsp  ko choo jung
2 Tbsp  vinegar
2 Tbsp  water
1 clove  garlic, minced
2 Tbsp  shoyu
1 tsp  sugar
2 stalk  green onion, minced
 
mix all together for mun doo dip, or won tons. 
 
 
 
sweet and sour dipping sauce 
 
1/4 cup  red currant jelly
1/4 cup  catsup
2 Tbsp  french's bold 'n spicy mustard
  few drops liquid red pepper sauce,
  if desired
 
combine ingredients in small saucepan, stirring with fork or whisk to 
blend. heat to simmering. serve warm with miniature egg rolls or chicken 
nuggets. makes 1/2 cup sauce. 
 
 
 
oriental dipping sauce for dumplings 
 
1/3 cup  dark soy sauce
3 slice  ginger, minced
2 tsp  oriental sesame oil
1/2 tsp  sugar
1/3 cup  rice vinegar
3 clove  garlic, minced
1 tsp  chili oil
 
combine all ingredients and let stand 10 minutes to blend. 
 
 
 
dipping sauce for fish 
 
2   shallots, minced
2 Tbsp  tarragon wine vinegar
2 tsp  white wine
1-1/2 tsp  tarragon
1 cup  mayonnaise
1 cup  sour cream
 
in a small sauce pan, combine the shallots, vinegar, wine and tarragon. 
cook until the liquid has evaporated. add to the mayonnaise and sour 
cream. 
season to taste. chill. fish may be served on toothpicks with sauce for 
dipping. 
 
 
 
tangy mustard dipping sauce 
 
1/2 cup  dijon-style mustard
1/2 cup  mayonnaise
1 tsp  soy sauce
1 tsp  garlic powder
  hot pepper sauce (optional)
 
in small bowl, combine all ingredients, chill, covered at least 1 hour. 
 
 
 
dipping sauce for breads 
 
3 Tbsp  sugar
2   red or green chili peppers, seeded
  amp finely chopped
4 clove  garlic, minced
1/3 cup  lime juice
2 Tbsp  white vinegar
2 Tbsp  fish sauce or soy sauce
2 tsp  water
 
in a small mixing bowl stir together sugar, red or green peppers and 
garlic. stir in lime juice, vinegar, fish sauce or soy sauce and water. 
makes about 2/3 cup. 
 
 
 
spicy peanut dipping sauce 
 
2 Tbsp  peanut oil
1/2   onion, minced
2 Tbsp  garlic, minced
2 tsp  ginger, minced
1 Tbsp  wine vinegar
1 Tbsp  brown sugar
1/3 cup  creamy peanut butter
1/2 tsp  ground coriander
2 Tbsp  ketchup
2 Tbsp  soy sauce
1 Tbsp  lemon juice
dash  hot sauce
 
heat oil in a small saucepan over low heat. add onion, garlic and ginger. 
cook and stir 5 minutes or until soft. cook until sugar dissolves. remove 
from heat and stir in peanut butter, coriander, ketchup, lemon and hot 
sauce. blend until smooth and set aside for use with chicken. 
 
 
crab dipping sauce 
 
equal parts: 
mayonnaise 
sour cream 
lots of lemon juice 
sugar to taste 
75 grains of cayenne pepper 
 
dip cooked crab parts in and enjoy! 
-- 
 
(ID: 77504) Mirror: rec.food.recipes: Tue, Jan 6, 2004


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