Saucy Ways for Garlic and Parsley

Sauces are not quite as popular on the American table as they once were because we now emphasize that foods be served more “naturally.” However, there is still an important place for the well-made sauce. It can make dry food moist; it can add flavor, texture and color to a drab dish, and it is a boon to dieters or health-conscious folks. If you add a scant spoonful of sauce to great quantities of blanched broccoli, the dish becomes more pleasurable.

The following Green Sauce is a perfect example of “great things coming in small packages,” in this case a one-pint jar. This is a sauce that complements any sliced cold roast meat, chicken, salmon, tuna, and almost any cold cooked vegetable. It is very good on pasta, or stirred into cooked brown rice. Well covered, it keeps in the refrigerator for several weeks.

Although green sauce has very little to do with Date Pudding, I wanted to include this childishly simple, exceptionally good dessert. I have no clue as to where it comes from. I’ve had the recipe for years; it was clipped from a newspaper. The method of making this recipe is unusual. I’ve tried substituting two cups of thinly sliced apples in place of the dates, and it is equally good. Add a teaspoon of cinnamon to the batter if you use apples. Serve the pudding warm with unsweetened whipped cream.

GREEN SAUCE

1 cup olive oil

1/3 cup water

3 tablespoons cider vinegar

1 teaspoon kosher salt or to taste

Black pepper

2 teaspoons Dijon mustard

1 rounded tablespoon cream-style horseradish

4 large cloves garlic

3/4 cup parsley sprigs

3 green onions, coarsely chopped

Combine olive oil, water, vinegar, kosher salt and pepper in food processor and process until well blended. Add mustard, horseradish, garlic, parsley and green onions and blend well. Store in airtight jar in refrigerator until needed. Makes 2 cups.

DATE PUDDING

1 cup flour

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

1 cup chopped dates (if very dry, soak in boiling water 5 minutes before chopping)

1 cup walnuts, chopped

Topping

Whipped cream

Combine flour, sugar, salt and baking powder in mixing bowl. Stir dry ingredients with fork to mix well. Stir in milk and mix well. Add dates and walnuts and mix. Spread batter evenly over ungreased 13x9-inch baking dish.

Pour topping over batter and bake at 350 degrees 20 to 25 minutes. Serve warm with unsweetened whipped cream. Makes 8 servings.

Topping

2 cups water

1 cup brown sugar, packed

2 tablespoons butter

Combine water, brown sugar and butter in saucepan and bring to boil.