2004-12-09 / Arts & Entertainment


Dear Betty,

I’m a good, basic cook, but I’d like to add a little flair to my holiday meals. Any ideas?

Bar Harbor, Maine

The flair you’re looking for is a simply spectacular sauce to transform a main dish, side dish or even holiday leftovers. And best of all, you don’t need special know-how to make them! So get a little saucy this holiday season with these easy ideas:

• For a creamy sauce that won’t separate or get lumpy, add milk to herbed cream cheese or Boursin cheese until it’s the consistency you want. Stir in flavor boosters like honey-Dijon salad dressing, finely chopped sun-dried to-matoes or pesto, and heat. Spoon over roasted pork, beef tenderloin or baked potatoes, toss with pasta or use as a dipping sauce for beef fondue.

• Complement beef tenderloin with a sauce of sour cream and horseradish. Add chopped fresh or dried dill weed or a spoonful of pesto for color and zest.

• Stir chutney or whole berry cranberry sauce into sour cream for a delectable sauce for baked ham or pork tenderloin.

• Bake or sautĂ© chicken breasts, then glaze with a sauce made by stirring fruit jam such as apricot or raspberry and a little wine into the pan drippings.

• Drizzle ham, turkey, roast beef or pork with ranch dressing or a fruity vinaigrette.

• Heat a mixture of half barbecue or hoisin sauce and half whole berry cranberry sauce. Stir in shredded leftover turkey, beef or pork for super next- day barbecue sandwiches.

Betty Crocker

Want more ideas? www.BettyCrocker.com

Questions? 1-888-ASK BETTY

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