Russian Southern Sauce

2 T. olive oil

1 medium onion, finely chopped

6 oz. tomato paste

1 1/4 c. chicken stock

6 cloves garlic, finely chopped

1 t. paprika

1/2 t. crushed red pepper

1 T. red wine vinegar

1/8 t. sugar

salt to taste

1/4 c. parsley

1/4 c. cilantro

Heat oil in a skillet, add onion and saute for 10 minutes. Add tomato paste and stock and stir until well blended. Bring to a boil then reduce the heat to low. Add garlic, paprika, red pepper, vinegar, sugar and salt and simmer for 4 minutes. Remove from heat and stir in the herbs. Let cool to room temperature. The sauce will keep for 5 days.

Heat in skillet:

2 T. olive oil

Add:

1 medium onion, finely chopped

Saute for 10 minutes.

Add:

6 oz. tomato paste

1 1/4 c. chicken stock

6 cloves garlic, finely chopped

Stir until well blended.  Bring to a boil then reduce the heat to low.

Add:

1 t. paprika

1/2 t. crushed red pepper

1 T. red wine vinegar

1/8 t. sugar

salt to taste

Simmer for 4 minutes. Remove from heat and stir in:

1/4 c. parsley

1/4 c. cilantro

Let cool to room temperature. The sauce will keep for 5 days.

Homemade Tomato Sauce

Mix in medium saucepan until well blended:

2 c. tomato paste (no additives)

4 c. water

Add:

3 cloves garlic, minced

1 t. onion powder

3 t. Italian seasoning

2 t. salt

1 t. pepper

4 bay leaves

Stir over medium heat until bubbling.  Reduce heat to low and stir regularly for 1 hour.  Remove bay leaves and store in sealed containers in refrigerator for up to 1 month.

Mom’s Homemade Mayonnaise

Whirl in blender, or mix on high with a rotary mixer:

2 eggs

1 1/2 t. salt

Clean down sides.  Start blender, remove cover, and very slowly pour in:

1/2 c. oil

Add:

2 T. vinegar

Slowly, with blender running, add:

1 1/2 c. oil

Store in fridge for up to two months.