"sf" > wrote in message ...
| On Fri, 10 Apr 2009 13:28:08 -0500, Janet Wilder
| > wrote:
|
| >Phred wrote:
| >
| >> If you want a *really* quick "apple sauce" just keep one of those
| >> small jars of baby food pure apple goo handy so you can warm it when
| >> needed and splash it on the chops! (Of course you're at liberty to
| >> complicate that as much as you wish to if you have the time. :-)
| >
| >I use small amounts of apple sauce in some recipes as sweetener or for
| >the pectin, like to hold ground meat together in stuffed cabbage so I
| >don't have to use rice or starch-based fillers. I buy the individual
| >servings in the little plastic cups. They last a long time in the pantry
| >and they usually are the perfect amount for my needs.
|
| My quick "sauce" is gravy made from the fond. Splash in some dry
| sherry to loosen, add sour cream (fat free works just fine) stir.
| Voilà.

I agree completely. Often I will add a dab of mustard or of whatever
herb is floating around. It is a tremendously versatile base. Works
well with cube steaks also.

pavane