Salmon; Dill; Specialty Dipping Sauces; Hot Clam And Crab - Toastmaster UltraVection TUV48 Instruction Manual

SALMON

Yield: 2 ⁄ cups
1
2
3 TBL butter
1 clove minced garlic
⁄ cup chopped onion
1
2
3 TBL flour
1 ⁄ cups milk
1
2
⁄ tsp thyme
1
4
2 TBL tomato paste
2 TBL lemon juice
Place butter in sauce pan and heat on stovetop over medium heat until but-
ter melts. Saute onion and garlic.
Blend in flour, milk and remaining ingredients. Cook until mixture bubbles
and thickens, stirring occasionally. Serve with chicken or fish.

DILL

Yield: 1 ⁄ cups
1
2
3 TBL butter
3 TBL flour
1 ⁄ cups milk
1
2
2 TBL fresh minced dill
pinch nutmeg
Place butter in sauce pan and heat on stovetop over medium heat until but-
ter melts.
Blend in flour, milk and remaining ingredients. Cook until mixture bubbles
and thickens, stirring occasionally. Serve with chicken or fish.

SPECIALTY DIPPING SAUCES

Follow instructions below each recipe and serve with cooked meat, poultry
or fish.

HOT CLAM AND CRAB

Yield: 3 ⁄ cups
1
4
8 oz cream cheese, softened
⁄ cup butter, do not substitute margarine
1
4
⁄ cup mayonnaise
1
4
6 ⁄ oz canned crabmeat, drained
1
2
6 ⁄ oz canned clams, drained
1
2
Combine all ingredients in saucepan, heat slowly, stirring occasionally for
about 30 minutes until warmed thoroughly.
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