• Orange-Ginger Sauce

    From Ben Collver@1:124/5016 to All on Tue Apr 25 09:44:48 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange-Ginger Sauce
    Categories: Sauces
    Yield: 4 Servings

    1/3 c Butter
    1/3 c Flour; (whole wheat and/or
    -white)
    1 1/2 ts Ginger; freshly grated
    1 lg Clove garlic
    1 c Milk
    1 c Orange juice
    1 tb Tamari
    1 ts Grated orange rind
    Black pepper to taste

    Melt the butter in a saucepan. Add the ginger and garlic and saute a
    minute or two. Whisk in the flour; cook, whisking 3-4 minutes.
    Gradually add the milk, still whisking and cook (lowest heat) five
    minutes. Then add orange juice, tamari, pepper, and orange rind and
    cook ten minutes longer, stirring occasionally.

    Serve over baked fish filets or freshly-steamed or sauteed
    vegetables.

    Recipe by Moosewood Cookbook

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    --- SBBSecho 3.20-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Dave Drum@1:18/200 to Ben Collver on Sun Apr 30 06:25:07 2023
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange-Ginger Sauce
    Categories: Sauces
    Yield: 4 Servings

    Orange and ginger are *very* complimentary flavours. They go together
    like bread and butter or chocolate and almonds. Here's a favourite I
    make at least once every couple months using *on sale* pork tenderloin.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ginger-Orange Pork Tenderloin
    Categories: Pork, Citrus, Herbs, Vegetables
    Yield: 2 servings

    1/3 c Orange juice
    1/3 c Soy sauce
    4 ts Brown sugar
    3/4 ts Ground ginger
    2 cl Garlic; peeled, mashed,
    - minced
    +=OR=+
    1 ts Garlic granules - UDD
    1 lb Boneless pork tenderloin

    In a bowl, combine the first five ingredients. Pour 1/2
    cup marinade into a large resealable plastic bag; add
    pork. Seal bag and turn to coat; refrigerate for 8
    hours. Cover and refrigerate remaining marinade for
    basting.

    Drain and discard marinade from bag. Using long-handled
    tongs, moisten a paper towel with cooking oil and
    lightly coat the grill rack. Grill pork, uncovered, over
    medium heat for 15 minutes on each side or until a
    thermometer reads 160┬║F/71┬║C, basting frequently with
    reserved marinade.

    Lynn Roth, Ypsilanti, Michigan.

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

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    ... Health nuts will feel stupid lying in a hospital dying of nothing.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)