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Spicy Tomato Relish:
In food processor or blender finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery
and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.
Shallot Cream Sauce:
Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon
each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.
Butter Sauce Other Sauces
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