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Watercress Sauce

3/4 c Watercress,packed,chopped
3/4 c Unflavored nonfat yogurt
3/4 c Unflavored nonfat yogurt
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Warm Cucumber/Red Onion Relish with Mint

5 tb Olive oil
2 Cucumbers, halved, seeded,
2 Cucumbers, halved, seeded,
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Vieiras a La Gallega - Scallops In Mustard-Olive Sauce

1 ts Olive oil
4 lg Sea scallops
4 lg Sea scallops
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Very Hot Cajun Sauce For Beef

3/4 c Chopped onions
1/2 c Chopped green peppers
1/2 c Chopped green peppers
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Versatile Spaghetti Sauce

--------------------------------BASIC SAUCE-------------------------------- 1 ea Onion, chopped & sauteed in
1 tb Olive oil
1 tb Olive oil
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Vernon's Jerk Style Jamaican Chicken

1 1/4 lb Large white onions,
-quartered 1/2 lb Fresh Jamaican chiles (also
-quartered 1/2 lb Fresh Jamaican chiles (also
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Venison with Plum Sauce

Plum Barbecue Sauce 6 Venison Steaks; *
* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with
* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon 1/2 cup of the barbecue sauce evenly over the steaks. Broil steaks with
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Vegetable Spaghetti Sauce Ff (Rbfv65a)

-Jim Kessler Dry white wine 2 Carrots; slice thin
1 lg Red pepper; chop
1 lg Red pepper; chop
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Vegetable Patties with Peanut Sauce

3/4 c Yellow split peas, soaked
1 1/2 c Water
1 1/2 c Water
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Veal Chops with Anchovy and Caper Sauce

1/2 c Vegetable oil
6 Veal loin chops, 3/4" thick
6 Veal loin chops, 3/4" thick
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