Coconut Lime Sauce from Joan Jensen

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This is good on meat, vegetables, fish, everything!

Heat until steaming (not boiling):
... 14 ounces canned coconut milk
... 1 inch piece of fresh ginger, grated
... 2 bay leaves

Roux: Cook 1 minute:
... 1 Tbl butter
... 2 Tbls flour

Slowly add the coconut milk.

Add, then cook 2-3 minutes:
... juice and zest of 1 lime
... 1/2 cup chopped cilantro leaves
... 2 teaspoons sugar
... salt and pepper

Serve hot.

Gramdma Sherrieb's Raisin Sauce from Julie Cantrell

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This was served with ham. I haven't made it, but I remember it being very tasty.

1 cup firmly packed brown sugar
1 cup raisins
2 Tbl butter
4 Tbl vinegar
pinch of salt
1/2 tsp ground cloves
a few grains of mace
1 cup of jelly (probably grape jelly)

Cook the raisins slowly in water, maybe just enough to cover the raisins. Simmer slowly 1/2 to 3/4 hour.
Add the other ingredients and cook until jelly is melted. Thicken with corn starch and water.

Shrimp in Green Sauce from Julie Cantrell

If you like garlic and cilantro, you will love this shrimp.

3 1/2 Tbl extra virgin olive oil
5 cloves garlic, peeled
1 cup green onions, coarsely chopped
1 cup cilantro, coarsely chopped
1/4 tsp crushed red pepper
freshly ground black pepper
2 1/3 pound (1 Kilo) large shrimp, peeled and deveined
1/3 cup dry white wine.

Preheat oven to 500 degrees.

Place the olive oil and garlic in a food processor and process until the garlic is finely chipped, scraping sides of bowl occasionally. Add the green onions and cilantro in food processor and pulse until minced.

Spoon garlic mixture into a large bowl and add the the remaining seasonings and the shrimp and toss well to coat.

Spoon the shrimp mixture into a shallow roasting pan and add the wine. Bake at 500 degrees for 7 minutes or until the shrimp are done, stirring once.

Fish with Red Sauce

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1 yellow onion, diced
3 cloves of garlic, minced

6 chopped tomatoes
2 Tbls lime juice
4 tablespoons fish sauce
1 teaspoon white pepper
2 chili peppers, thinly sliced.

Saute the onion and garlic until soft.
Add remaining ingredients and simmer 15 minutes.
Serve over fish.

Candied Ginger-Kiwi Sauce for Fish From Mark Jensen

Combine:

1 kiwi, peeled and diced
1 Tbl rice wine vinegar
2 Tbls lime juice
2 tsps brown sugar
1-1 1/2 Tbls fresh ginger, in 2 inch julienne strips
1/2 cup fresh orange juice
2 tsp sugar

Cook over stove until syrup and pour over 2 fish fillets, baked or grilled

Grateful Pudding with Lemon Sauce from Molly Whitcomb

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This has become a very traditional Thanksgiving dessert at our house. It's a steamed pudding, and very easy to make.

1/2 cup sultanas
1/4 cup brandy
12 ounces white bread, bottom crusts removed, cut into 1/2 inch squares
2 cups light cream or whole milk
1 tsp vanilla
4 eggs
2/3 cup sugar
1/2 tsp nutmeg or mace or any spice you like

Soak the raisins in the brandy overnight or for several hours.

Butter and sprinkle with sugar a 2 quart covered metal pudding mold, including the inside of the lid. I put a bunch of sugar into the mold, secure the buttered lid, and then shake and shake. This covers everything nicely.
Layer the bread alternately with the plumped sultanas in the mold, ending with the bread.

Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread. This can now be stored in the refrigerator over night if you like. Or left to sit out on the table for an hour or two to soak and come to room temperature.

Secure the lid and place the mold on a rack in a covered kettle with enough water to come two thirds up the side of the mold. Steam the pudding for 1 hour over gently simmering water. I have also put it in the top of Nigella's big pot, with the water in the bottom, not actually touching the pudding mold. This worked quite nicely. It's all about steaming the pudding.

Lemon Sauce

3/4 cup sugar
1 1/2 Tbl cornflour
1 cups hot water
1/4 cup butter
juice and zest of two tiny lemons

Combine the sugar and cornflour in a saucepan. Add the hot water and bring slowly to a boil. Add the butter, lemon juice, and zest and continue cooking until smooth, just a bit longer.

To serve, unmold the warm pudding onto a serving plate and serve with a bowl of lemon sauce that has been slightly heated.