SAUCES

Roux (a base for sauces)
Melt 2 tbs shortening
Add and stir 2 tbs flour

White Sauce

1-1/2 cups

Add 1-1/2 cups milk to basic roux.

Simmer while stirring until thick.

Brown Sauce

1-1/2 cups

Make like a white sauce but first brown flour for the roux over a low heat.

Cheese Sauce

1-1/2 cups

Stir l/2 cups grated cheese into hot white sauce until melted.

Seafood Sauce
From Gerry Schwaderer

Stir together:
1 tsp Worcestershire sauce
1/2 tsp prepared grated horseradish
1 cup catsup

BBQ Sauce
From Stella Schwaderer

Mix together:
3/4 cup ketchup
2 tbs Worchestershire sauce
1 tsp paprika
3/4 cup water
1 tsp salt (optional)
1/4 black pepper
2 tbs vinegar
dash cayenne
1 tsp chili powder

Marinate or brush over meat.

Grandma Stella Schwaderer's BBQ Sauce
From Gerry Schwaderer

Mix together:
1 cup ketchup
3 tbs Worcestershire sauce
1/2 cup chopped celery
1/2 cup water
2 tbs vinegar
1/2 tsp mustard sauce
1 chopped onion
4 tbs lemon juice
salt to taste

BBQ Ribs

Pour sauce over ribs.

Marinate in refrigerator for an hour. (Not essential but does improve flavor and soften tougher meats.)

Bake at 350º for 2 hours.

After 1 hour, turn ribs and baste with sauce from pan.