2/3 cup ketchup
1 Tablespoon hot mustard
1-teaspoon horseradish sauce
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper
Mix all ingredients together. Serve in a small bowl with meat.
Pumpernickel bread
Pesto
Goat Cheese
Thinly slice the pumpernickel into points. Spread with pesto. Sprinkle with goat cheese. Broil until cheese is melted.
¼ cup low sodium soy sauce
3 Tablespoons water
1 Tablespoon molasses
2 Tablespoons minced green onion
2 Garlic cloves, peeled and minced
6 Serrano chilies, thinly sliced crosswise
3 Tablespoons fresh squeezed lime juice
In a small saucepan, combine the soy sauce, water, molasses, green onion
and garlic. Stir over medium heat until the mixture boils. Reduce the heat
and simmer, stirring for 5 minutes. Remove from heat and let cool.
Add the chilies and lime juice to the soy mixture. This sauce will keep, refrigerated for 2 to 3 days.
1 lb. packaged ready to eat meatballs
1 lb. Lil’ Smokies or other precooked small
Sausages
1-cup plain yogurt
1 clove garlic, peeled and minced
½ tsp. sea salt
1 Tablespoon fresh mint leaves, minced
Mix all ingredients in a small bowl and refrigerate for several hours before serving.