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Tuesday, October 13, 2015

No more Werewolves With This Sauce

Janet Groene’s
Go-Go Garlic Sauce
    The old joke is that doctors bury their mistakes and bad cooks cover theirs with mayonnaise. Here’s a smear-on sauce that puts a pretty finish on meats and vegetables and also adds a ton of flavor. If you can’t find garlic paste (it comes in a tube) or garlic juice, use finely minced garlic. Make it different each time with a different cheese: blue, queso blanco, cheddar, parmesan, pepper jack.

12 squares saltines
12-ounce can evaporated milk
3 tablespoons garlic paste or garlic juice
About 1 cup grated cheese

    Crush saltines in your hands or roll them in a bag to make coarse crumbs. Stir  milk and garlic, then fold in cheese and cracker crumbs.  Spoon over hot meat or vegetables. Makes about 3 cups sauce. Refrigerate for up to a week.   


See more of Janet Groene's RV-ready recipes at

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