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Sauce & Topping Recipes

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Rhubarb Steak Sauce

Rhubarb Steak Sauce

Rhubarb Steak Sauce

When the aroma of this sauce cooking wafts through the house, my family can't wait to grill steaks! I freeze this sauce in plastic containers, and keep some refrigerated in salad dressing bottles, ready for use. I not only use it on meat, but I'll also add a dash or two to some soup recipes.

Cheery Cherry Compote

Cheery Cherry Compote

Cheery Cherry Compote

I always get loads of compliments on this sweet, colorful compote with its variety of fruits when I serve it for holiday brunch. It's a quick and easy recipe that only looks like it requires hours to prepare in the kitchen.

Sauce Christine

Sauce Christine

Sauce Christine

This recipe is named after my great-grandmother, who originally developed it. The spicy fruit flavor goes well with pork roast or ham or drizzled over ice cream.
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Spicy Mustard

Spicy Mustard

Spicy Mustard

When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania

Cran-Apple Chutney

Cran-Apple Chutney

Cran-Apple Chutney

The apples give my crimson chutney a pleasant crunch. I especially like this recipe because I can make it weeks ahead.

Winter Fruit Chutney

Winter Fruit Chutney

Winter Fruit Chutney

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Gooseberry Chutney

Gooseberry Chutney

Gooseberry Chutney

My husband is especially fond of this chutney with our holiday ham—it has a wonderful zesty flavor he enjoys.—Jane Larter, Hallock, Minnesota

White Sauce Mix

White Sauce Mix

White Sauce Mix

"I keep this mix handy in my fridge so when I'm in a hurry, there is less measuring and fewer ingredients to get out," reports Joan Baskin, Black creek, British Columbia. "I've never had a lump white sauce using this recipe."

Blueberry Breakfast Sauce

Blueberry Breakfast Sauce

Blueberry Breakfast Sauce

This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger Stoneboro, Pennsylvania

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Colorful Apricot Chutney

Colorful Apricot Chutney

Colorful Apricot Chutney

You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas
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