Thanks for the comment - I probably should have put a disclaimer of some sort in about other types of sauces I have used tomato paste also, I figured that people would make their own adaptations Sharen Rund Bloechl Lockheed Martin Enterprise Information Systems Sunnyvale Data Center sharen.rund.bloechl@lmco.com <mailto:sharen.rund.bloechl@lmco.com> Phone: 408-756-5432 [or] Fax: 408-756-0912 srund@svl.ems.lmco.com <mailto:srund@svl.ems.lmco.com> LMnet: 8-326-5432 Pager: 408-539-5146 web: http://webpager.lmms.lmco.com/perl/mtrocall.cgi <http://webpager.lmms.lmco.com/perl/mtrocall.cgi> [or] Operator Assist: 1-800-725-5079, pin 408-539-5146 ---------- From: GarryMass@aol.com[SMTP:GarryMass@aol.com] Sent: Wednesday, April 21, 1999 5:48 AM To: sharen.rund.bloechl@lmco.com; chile-heads@globalgarden.com Subject: Re: [CH] recipes wanted In a message dated 4/20/99 5:38:05 PM Eastern Daylight Time, sharen.rund.bloechl@lmco.com writes: > Cocktail sauce > > 1 cup Ketchup > Once upon a time in a Boston Italian restaurant (that served french fries) someone at our table asked for Ketchup. The older waiter sniffed, "But theese is an Eeee-tall-yen restaurant, how dare you ask for (sniff) ketchup." Our guest didn't realize that the request was an insult to the "house" sauce. He brought a thin Italian marinara sauce instead. Brilliant. I've not used ketchup ever since. I mention this as I observe the cocktail sauce recipes which also seem to favor garlic and parsley/cilantro, typical of pasta sauces. Perhaps 1 cup of your own best sauce instead of sugary ketchup might be a treat? And perhaps as an adobo ingredient as well? Seems to me that our chile powders might find a better home in a pasta sauce than in ketchup. Just a thought. Gareth the ChileKnight