Here are some sauces I sometimes make on the weekend and refrigerate, if I plan on stir-frying later that week. STIR FRY SAUCES Each recipe makes 2 servings but can be doubled. BASIC STIR FRY SAUCE 1 1/2 tsp. sesame oil 1/2 tsp. minced garlic 1/2 tsp. minced ginger 1/2 cup chicken broth 1 Tbs. soy sauce 1 Tbs. brown sugar 1/8 tsp. Tabasco 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. lemon or lime juice 1 1/2 tsp.cornstarch 1 Tbs. rice wine or sherry Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. GARLIC SESAME STIR FRY SAUCE 1/2 tsp. pepper 2 Tbs. soy sauce 3 Tbs. chicken broth 1 Tbs. sugar 2 1/4 tsp. lemon juice 1/3 cup sesame oil 2 1/4 tsp. minced garlic 1 tsp. cornstarch mixed with 1 1/2 tsp. water Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat. SZECHUAN STIR FRY SAUCE 1 1/2 tsp. sesame oil 1/2 tsp. minced fresh ginger 1/2 tsp. minced garlic 1/2 cup chicken broth 2 whole anise stars 1 1/2 tsp. red wine vinegar 1 Tbs. soy sauce 1/4 tsp. salt 1 tsp. hoisin sauce 1/8 tsp. Tabasco sauce 1/8 tsp. crushed red pepper flakes 1/4 tsp. pepper 1/8 tsp. 5 spice powder 2 tsp. cornstarch dissolved in 1 Tbs. water Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired. Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller

How about stuffed peppers? Served over pasta with meatballs. Home Cookin Chapter: Recipes From Thibeault's Table Meat Stuffed Peppers ==================== Edited from Lidia's Stuffed Pepper recipe. Meat Stuffed Peppers 1/3 cup rice Salt cubanella, banana peppers, Hungarian sweet peppers, etc... 3 tablespoons extra virgin olive oil 1 medium onion, chopped (about 1 cup) 1 pound ground meat (pork/beef/veal) 1 egg 1/3 cup grated Parmigiano-Reggiano cheese 1/2 cup fresh bread crumbs 3 tablespoons chopped fresh Italian parsley 2 teaspoons chopped fresh oregano 2 cloves of garlic 1/4 cup chicken broth Tomato sauce Olive oil Garlic, Onions Canned tomatoes Red pepper flakes Fresh basil Prepare the Tomato Sauce. Cook rice until almost tender. Drain and cool to room temperature. While the rice is cooking, preheat the oven to 400� F, prepare the peppers and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted, about 4 minutes. Put the onions, garlic, parsley, fresh oregano and chicken broth in small food processor. Process. Add the cheese, bread crumbs, parmesan cheese and onion mixture to the meat. Mix well. Mix in the egg and season with salt and pepper. Fry a small piece to check for seasoning. Stuff the peppers and use the extra meat to make meatballs. Saute the peppers to lightly brown. Place the peppers in a casserole dish and cover with some of the tomato sauce. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove and let stand 10 minutes before serving.

Kentucky Butter Cake Ingredients: 3 cups unbleached all-purpose flour 2 cups white sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk or 1 cup sour cream 1 cup butter 2 teaspoons vanilla extract 4 eggs 3/4 cup white sugar 1/3 cup butter 3 tablespoons water 2 teaspoons vanilla extract Directions: 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. 2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. 3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. 4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil. From The Busy Bee Keepsake Collection Sue

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.