Boil onions & tarragon in vinegar until vinegar is evaporated. Add remaining ingredients. Cook over low heat until sauce is smooth, stirring constantly.

** Serve over beef, fish, or eggs.

~*~

Chicken Barbecue Sauce

• 1 pint vinegar
• 1 pint water
• 1/2 lb. butter - no substitutions
• 2 tablespoons salt

Combine all ingredients in saucepan and heat. Place chicken on the grill. Baste with sauce and turn chicken every 4 to 6 minutes. Cooking time 60 to 80 minutes. Brush with sauce every 4 to 5 minutes.

~*~

Sweet and Sour Sauce

• 4 teaspoons cornstarch
• 1 cup water
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1/4 cup tomato paste

Combine all ingredients in small saucepan. Bring to a boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool.

Makes about 1-1/2 cups (4 servings).

~*~

Delmonico Sauce For Vegetables

• 1/2 cup milk
• 1- 8 oz. pkg. Philadelphia cream cheese, cubed
• 1/4 cup (2 oz.) Kraft Cold Pack Blue Cheese, crumbled
• dash of onion salt

Heat milk & cream cheese in saucepan over low heat, stirring until smooth. Blend in remaining ingredients. Serve over hot vegetables. Top with additional blue cheese, if desired.

Makes enough for 3 to 4 servings.

~*~

Dilly Cheese Sauce For Vegetables

• 1/2 lb. Velveeta, cubed
• 1/2 cup salad dressing
• 1/4 cup milk
• 1/4 tsp. dill weed

Heat Velveeta, salad dressing, & milk over low heat until sauce is smooth, stirring constantly. Add dill.

Makes 1 1/2 cups.

~*~

Hot Horseradish Sauce**

• 1- 8 oz. pkg. Philadelphia cream cheese, cubed
• 1/3 cup milk
• 2 tablespoons prepared horseradish
• 1/4 teaspoon salt
• dash of cayenne

Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients.

** Serve over ham, beef, or hot cooked vegetables.

Makes 1 1/3 cups.

~*~

Parisian Wine Sauce**

• 1- 8 oz. pkg. Philadelphia cream cheese
• 1/3 cup milk
• 2 tablespoons dry white wine
• 1 tablespoon chopped green onions
• 1/4 teaspoon salt
• dash of cayenne

Heat cream cheese & milk in saucepan over low heat, stirring until smooth. Blend in remaining ingredients.

Makes 1 1/3 cups.

** Serve over fish, chicken, or pork.

~*~

Seafood Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk

Melt butter over low heat in a heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat and carefully stir 1/2 to 1 cup cooked shrimp. lobster, crab meat, salmon, or tuna pieces into the sauce.