MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made, tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's White Sauce Mix
Categories: Five, Dairy, Sauces, Mixes
Yield: 1 Quart mix

2 c Carnation Instant Dry Milk
1 c Unbleached flour
2 ts Salt
1 c Butter

In a large bowl combine dry milk, flour, and salt. Mix
well. With a pastry blender cut in butter or margarine
until mixture resembles fine crumbs. Lightly pack in a
large airtight container. Label and store in refrigerator.

Use within 2 months.

TO MAKE BASIC WHITE SAUCE: Use 1/2 cup White Sauce Mix and
1 cup of cool water. Combine in a small saucepan (thicker
white sauce increase mix to 3/4 cup). Cook over low heat
until smooth, stirring constantly. Season with pepper,
herbs, and spices.

Makes about 1 1/2 cups sauce

VARIATIONS: Substitute milk, tomato juice, or chicken or
beef stock for all or part of the water.

To make a dry mix that does not need refrigeration use
ButterBuds(R) - 2 envelopes or 1/4 cup "sprinkles" for
the real butter.

CHEESE SAUCE: Add 1/2 to 1 cup shredded cheddar cheese
after mixture thickens. Stir until cheese is melted.

Uncle Dirty Dave's Kitchen

MMMMM

... Things cops say: "Just how big were those 2 beers you say you had?"
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