Recipe Archive

Welcome to the Recipe Archive

We have included all of the recipes that have been featured on our weekly recipe page. 

9. New Haven BBQ Sauce

New Haven BBQ Sauce

New Haven BBQ Sauce


1/2  Cup of Salad Oil
1/4 Cup of Ketchup
2 Tbsp. of Vinegar
1 Tbsp. of Worcestershire Sauce
1 Tsp. of Sugar
1/2 Tsp. Salt

Shake Well and Serve


8. Creole Sauce

Creole Sauce

Creole Sauce


3/4 Cups of Minced Onion
1 Cup of Minced Sweet Pepper
2 Cups of Stewed or Canned Tomatoes
4 Tbsp. of Melted Butter
1 Minced Garlic Glove
1 Tsp. of Salt
3/8 Tsp. of Pepper
1/8 Tsp. Paprika

Put butter, onion, pepper, and garlic in a saucepan and cook for 10 minutes. Add tomatoes and seasonings; cook 5 minutes longer.


7. Italian Style Meat Sauce

Italian Style Meat Sauce


2 Large Onions, Chopped
1 Lb. Ground Beef
2 Tbsp. Soy Sauce
2-3 Cloves Minced Garlic
1/2 Tsp. Pepper
1/4 Cup of Brown Sugar
2 Tbsp. Oregano
2 Tbsp. Parsley
1 Large Can of Italian Tomatoes
1 Large Can of Tomato Sauce
2 Cans of Tomato Paste
3 Cans of Water (To Equal Sauce and Paste)

Place onions in a heavy pot with meat. Place over high heat and stir to crumble while misture is browning, at the same time adding seasoning to taste. Add remaining ingredients and simmer for 1 hour. Add meatballs if desired and simmer another 2 hours. (Better eaten the second day.)


6. The Lil Foxes Recipes is a great website that has many recipes, advice and other tidbits for a smart Vegan lifestyle.

We think you will love these recipes to help spice up your Potatoes!

ashlee piper the little foxes vegan recipes vegetarian fries sauce frites

5. Tounge Sauce

Tongue Sauce

1 Cup of Brown Sugar
1 Cup of Water
2 Beef Bouillon Cubes
1 Cup of Raisins
4 Tablespoons of Lemon Juice
1 1/2 Teaspoons of Worcestershire Sauce
1 Cup of Currant Jelly
A Pinch of Ground Cloves
4 – 5 Crushed Ginger Snaps

Combine ingredients in a saucepan. Bring to a boil and simmer for 10 minutes, stirring to keep from burning. Pour over Tongue and bake for 15 minutes.


4. Zippy Salad Dressing

Zippy Salad Dressing

1 Tablespoon of Chopped Onions
1/2 Teaspoon of Ground Pepper
1/4 Cup of Raw Chopped Carrot
1 Teaspoon of Parsley
1/3 Sucaryl (liquid artificial sweetener now banned in the US - use another liquid sweetener or a dash of Stevia)
1 Cup of Tomato Juice
1/4 Cup of Vinegar

Chop all vegetables finely. Put in a jar and blend.


3. Tanta's Sweet and Sour Sauce

Sweet and Sour Sauce

1 Cup of Sugar
1 Cup of Ketchup
1 Cup of White Vinegar
1 Cup of Water

Mix together all of the ingredients in a saucepan. Cook over low heat until thick and bubbly, about 1 hour. Mixture will be thicker when cool. Makes about 2 cups. Sauce will keep indefinitely in the refrigerator.

2. Teriyaki Sauce by Linda Saslow from the Beth El-Keser Israel Sisterhood Cookbook (1974)

 Teriyaki Sauce

¾ cup Vegetable Oil
¼ Cup of Soy Sauce
¼ Cup of Honey
2 Tablespoons of Cider Vinegar
2 Tablespoons of Chopped Scallions
1 Large Clove of Garlic Minced
1 ½ Teaspoons of Ground Ginger


Put in a blender at high speed for one minute or in a glass jar and shake vigorously. Use as a marinade for meat, chicken, or fish.

1. Grandma Goodwin’s Great Barbecue Sauce

Grandma's hand written recipe
1/3 Cup Minced Onions
3 Tablespoons Butter
1 Cup Ketchup
1/3 Cup Vinegar or Lemon Juice
2 Tablespoons Brown Sugar
½ Cup Water
2 Teaspoon Prepared Mustard
2 Tablespoons Worcestershire Sauce
1/8 Teaspoon Salt

In a Saucepan, sauté the onions in butter until they are tender, but not brown. Add the remaining ingredients; simmer, covered, for about 10 minutes. Makes 2 cups

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