Top Secret Recipies Recepies

A1-Sauce

• 1/2 C Dark Molasses
• 2 Green onions -- chop
• 3 Tbsp Coarse salt (kosher)
• 3 Tbsp Dry mustard
• 1 Tsp Paprika
• 1/4 Tsp Cayene
• 1 Clove garlic -- crush or
• 1 Tsp Garlic powder
• 1 Anchovy fillet; chop -- or
• 1 tbsp Anchovey paste
• 6 tbsp Fresh taramind -- or
• 1 tbsp Taramind extract
• 1 tsp Pepper
• 1/2 tsp Fenugreek
• 1/2 tsp Powdered ginger
• 1/2 tsp Ground cinnamon
• 1 tsp Powdered cloves
• 1/2 tsp Caradamen seeds
• 3 drops Tabasco
• 6 oz Rhine wine
• 2 oz Rose wine
• 1 pt White vinegar
• 1 tbsp Kitchen Bouquet
• 1 tbsp Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat. Pour into crock or tuperware container (2qt) Let stand covered for 1 week. Then strain thru cheese- cloth, six times. Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.

Applebee's Pico de Gallo

Notes: This is a great summer relish to serve with chips, or even on a hamburger.

INGREDIENTS:

• 3 large tomatoes diced, 1 large onion diced
• 2 Tbsp. diced Jalapenos, 1/2 cup fresh cilantro (diced)
• 2 tsp. Salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder
• 1 Tbsp. olive oil, 1 Tbsp. white vinegar

Preparation Instructions: Mix all ingredients together in
large container until well blended. Allow to sit for at least
6 hours, it is better if allowed to sit overnight.