Sweetened Condensed Milk

  • 1 cup instant nonfat dry milk
  • 2/3 cup sugar
  • 1/3 cup boiling water
  • 3 tablespoons melted butter

Combine ingredients in blender. Process until smooth. Store in refrigerator. Makes approximately 1 cup.

Mushroom sauce

For crepes or similar use.

  • 1lb mushrooms (variety is best), cleaned and sliced
  • ¼ leek or onion chopped fine
  • 1 c. heavy cream
  • 1.5 tbsp mushroom fond
  • 1.5 tbsp corn starch made into slurry
  • Salt & pepper
  • Butter
  1. Over medium heat, sautee leek or onion with a little butter until soft
  2. Add a little more butter, mushrooms, some salt and pepper and sautee until mushrooms release liquid and some of it evaporates
  3. Lower heat to low. Add heavy cream, mushroom fond and stir until warm. Add corn starch slurry and stir until thick

Can be refrigerated 1-2 days.

Lemon, rosemary garlic marinade

Makes ½ cup of marinade, enough for 1-3 lbs. of meat/seafood

  • ¼ cup olive oil
  • 2 lemons, zested and juiced (6 tbsp. juice)
  • 2 tablespoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Mix ingredients, marinade for 1-3 hours.

Balsamic mustard vinaigrette

  • 1/8 cup white vinegar
  • 1/8 cup balsamic
  • 1-½ teaspoons honey
  • 1-½ teaspoons mustard
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon minced garlic OR granulated garlic
  • ½ cup olive oil

Whisk together, let stand overnight to meld flavors.