Updated: 06/30/ 2006

TV 7 Morning Show 6/30/2006

“French Steak Sauce”

(Sauce Robert)

2 Tblsp. Butter

1 Tblsp. Olive Oil

1 Med. Onion Minced

2 Cloves Garlic Minced

2 Tblsp. Worcestershire Sauce

2 Tblsp. White Vinegar

2 Tblsp. Dijon Mustard

1 Tblsp. Hot Sauce

1 Tsp. Montreal Steak Seasoning

1 Tsp. Lemon-Pepper Seasoning

1 Cup Beef Stock

2 Cups Ketchup

Add the first four ingredients to a 4 qt. sauce pan.  On med. heat, cook until the onions begin to wilt.  Add the remaining ingredients and cook 15 – 20 minutes, stirring every few minutes.  Allow to cool and use as a condiments for burger or a glaze for grilling steaks. 

“Bombay Chicken”

1 – 16 oz. Container Plain Yogurt

1 Cup Apple Sauce

1 Tblsp. Honey

Juice of One Lime

2 Tblsp. Curry Powder

½ Tsp. Ground Ginger

½ Tsp. Ground Cinnamon

½ Tsp. Ground Cloves

½ Tsp. Ground Cayenne Pepper

4 – 8 oz. Skinless-Boneless Chicken Breasts

Mix all of the ingredients in a large mixing bowl, except the chicken.  Place the chicken in a 4 inch deep pan and pour marinade over chicken.  Marinate over night turning the chicken at least once.  Shake excess marinade off of chicken and grill to desired temperature.