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 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Dressings, Sauces, Spreads, Marinades, Dips, and Condiments section of the cookbook:
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Festive Appetizer Spread (web site only) Cucumber Cheese Spread Toasted Almond Spread Flavored Butters Cooked Salad Dressing French Dressing Salad Dressing Vinaigrettes Blue Cheese Dressing Buttermilk Dressing Oil and Vinegar Dressing Tossed Salad Dressing Mediterranean Salad & Dressing John's Caesar Salad Salad Dressing for Potato/Macaroni Salad |
Hot Bacon Dressing Pennsylvania Dutch Dressing Hard Boiled Egg Salad Dressing Coleslaw Dressing Warm Slaw Macaroni Salad Dressing Potato Salad Dressing Warm Mushroom & Bacon Dip Warm Pepperoni Dip Hot Pizza Dip Nacho Dip Carrot & Cucumber Relish Hot Dog Sauce Hot Sauce |
Hot Mustard Sauce Hot Mustard Cocktail Sauce Smoky Barbecue Sauce Dan's Fabulous Meat & Steak Marinade London Broil Marinade Marinade for Beef and Vegetables Mushroom Brandy Sauce Chicken Barbecue Sauce Tex Mex Meat Barbecue Sauce Home Style Meat Barbecue Sauce Elegant Glazed Ham Ham Glaze Ham Sauce |
Raisin Sauce for Ham |
Festive Appetizer Spread (Cranberry over
Cream Cheese)
Over medium heat, boil 1 c water & 1 c sugar without stirring 5 minutes; add 12 oz cranberries & cook until they pop and sauce thickens (10 minutes); remove from heat; add 1/2 c fruit preserves (apricot, strawberry, or raspberry); stir in 2 T lemon juice; cool. Serve over cream cheese, sprinkle with 1/3 c sliver toasted almonds, and serve with crackers. (Makes for more than 8 oz cream cheese so save what you don't use in the fridge for another time.)
Salad Dressing
Ruth Louise Wagner Pilote
3/4 c sugar
1/4 c vinegar
1/4 c oil
1/3 c ketchup
2 tsp salt
1 tsp Worcester sauce
Mix above ingredients and toss with a greens salad like the Spinach Salad.
Ham Glaze
Linda Ann D F S
1 part brown sugar
2 parts pineapple juice
Mix together breaking up any lumps in the sugar and pour over ham as many times as you please in the last half of baking.
There are many different glazes for ham. The easiest way to get a nice glaze on a juicy ham is to pour your favorite beer or soda over it every so often. The best soda to use in most people’s opinion is ginger ale. Many use a lemon lime or cola. It’s all a matter of taste. A beverage called Boilo, found in this book, may even be used.
Pennsylvania Dutch Dressing
Margaret E. Shafer
2 strips bacon
1 T sugar
1 T flour
1 T vinegar
½ c cold water
salt & pepper
Cut bacon into small pieces and fry until crispy. Add sugar and flour stirring constantly. Add vinegar and water continuing to stir until sauce thickens. Salt & pepper to taste.
*This is very good served warm over lettuce.
Hard Boiled Egg Salad Dressing
Ruth Louise Wagner Pilote
Ruth Krommes Throne
Ruth Pilote says, "My mother and my aunt made this a lot and the bowl was always emptied. When my grandmother died my mother made us a cookbook using her recipes."
Ruth Throne says, "I don't add salt but maybe My sister Marguerite did. Back in the 40's my Grandfather James Fritz sister Barbara Fritz Haines lived with us and she made it for us. We always called it Aunt Barb's recipe."
See cookbook for recipe.
Macaroni Salad Dressing
Alma Grace Patton F
2 c sugar
3 eggs
½ water
2 T flour
1 c vinegar
Mix ingredients, bring just to a boil, and cool. Once cooled you may add 2 T mayonnaise if desired. May be refrigerated one month. Makes 1 quart.
Salad Dressing
Angelina Rachelle Fritz (recipe originally of Elaine Norma Herring Oblas - family friend and very distant relative)
½ c sugar
1 T cornstarch
1 tsp dry mustard
½ tsp salt
¾ c water
¼ c vinegar
2 eggs, slightly beaten
1 c mayonnaise
Mix together all ingredients except mayonnaise. Bring to boil. Cook briefly until thickened, stirring constantly. Remove from heat and cool. Once cool stir in mayonnaise.
Ketchup
Frederica Fritz Krommes
1 gallon tomatoes, measure after they are cooked
2 T salt
1 T black pepper
1 T allspice
1 T cloves
1 T mustard
2 small red peppers
1 pint of good vinegar
Cook the tomatoes and strain. Return to kettle and cook two hours.
Add the spices and vinegar and cook 1 hour longer. Bottle while hot.
Orange Marmalade
Frederica Fritz Krommes
1 dz oranges
2 grapefruit
8 lemons
Slice and remove seeds and weigh. To every pound add 3 pints of water
and let stand 24 hours. Boil in same water 30 minutes. Let stand 24
hours longer. To every pint add 2 cups sugar and boil until it jells.
It is easier to cut fruit if you squeeze juice out first and add it to the cut
fruit before weighing.
Quince Preserves
Frederica Fritz Krommes
Wash, pull and cut quinces in 1/2" cubes. Put on with cold water to cover, and boil until tender. Take out quinces and weigh. For each pound of quinces, add 1 lb of sugar to the juice. Add fruit and boil until clear and red. Jar and seal.
