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Rosemary Adds Subtle Lift to Sauce

December 04, 1986

When used subtly, rosemary can add an appetizing flavor to sauces. The leaves, which resemble bits of pine needles, need to be crushed with a mortar and pestle or back of a spoon when they are used.

A chunky cucumber sauce for fish or chicken goes together quickly. Coarsely chop cucumbers and sweet red pepper and combine in a saucepan with ginger, sugar, lime juice and rosemary. The sauce is simmered only until the cucumbers are softened, about three minutes, then served warm.

Fresh Tomato Sauce With Rosemary enhances chicken, pork, lamb, beef or shrimp. Chopped fresh tomatoes are combined with grated orange peel, rosemary and a dash of cayenne pepper. Serve this sauce warm or at room temperature.

WARM CUCUMBER- ROSEMARY SAUCE

2 medium cucumbers

1/3 cup diced sweet red pepper

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon rosemary, crushed

1/8 teaspoon ground ginger

Dash ground white pepper

3 tablespoons lime juice

2 tablespoons water

Cooked fish or chicken

Peel, seed and coarsely chop cucumbers to measure 1 1/2 cups. Place in small saucepan with sweet red pepper, sugar, salt, rosemary, ginger, white pepper, lime juice and water. Bring to boil.

Reduce heat and simmer, covered, stirring occasionally, until cucumbers are softened, about 3 minutes. Serve warm with fish or chicken. Makes about 1 1/2 cups sauce.

TOMATO SAUCE WITH ROSEMARY

3 cups chopped tomatoes

3/4 teaspoon grated orange peel

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon rosemary, crushed

Dash cayenne pepper

2 tablespoons water

Cooked chicken, pork, lamb, beef or seafood

Combine tomatoes, orange peel, salt, garlic powder, rosemary, cayenne and water in small saucepan. Bring to boil.

Reduce heat and simmer, covered, stirring occasionally, until tomatoes are softened, 3 to 5 minutes. Serve warm or cold with chicken, pork, lamb, beef or seafood. Makes about 2 1/2 cups.

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