Carbonara Sauce..........Recipe By : Allserv............Serving Size : 6

1 1/2 Cups half and half
1/2 Cup Parmesan cheese -- grated
1 1/2 Teaspoons Minor's Bacon Base
Dash fresh ground white pepper -- or more to taste
1/4 Cup Minor's Sauce/Soup Thickener (Dry Roux)
1/4 Cup lukewarm water
In sauce pot over med-high heat combine half & half, cheese, Base and pepper, mixing well with wire whisk. Bring to boil, stirring often. Mix Roux and water until smooth. Add in stream, to boiling liquid, stirring constantly. Boil/stir 1-2 min. Reduce heat; gently boil 2 min, stirring occasionally. Serve over pasta, vegetables, shrimp...

Hot Bacon Dressing..........Recipe By : Minor's

1 Cup Cider Vinegar
1/2 Cup Hot Water
1 Tbsp + 2 Tsp. Minor's Bacon Base
1/2 Cup Vegetable Oil
1/3 Cup Sugar
1 1/2 Tsp Cornstarch
1 1/2 Tsp Cold Water
In sauce pot, combine vinegar, water, Base, oil and sugar. Heat to boiling over medium-high heat. Reduce heat; simmer 5 min., stirring occasionally. In small mixing bowl; blend cornstarch and water until smooth, using wire whisk. While stirring vigorously, pour into hot liquid. Heat to boiling over medium heat. Boil/stir 1 min. Serve hot over chilled fresh spinach.Yield:1pt.

Cheeseburger Chowder..........Recipe By : Minor's..........Serving Size : 10

1/8 cup vegetable oil
3/4 cup onions -- diced small
1/2 cup all-purpose flour
5 cups water
2 cups half and half
3 tablespoons Minor's Beef Base
1 pound ground beef -- cooked/crumbled
1 cup tomatoes -- diced medium
1 1/2 cups potatoes -- diced small
1/2 teaspoon fresh ground white pepper
3/4 cup sharp cheddar cheese -- grated
In sauce pot, heat oil over med-high heat. Add onions; saute 2-3 mins. Blend in flour; cook over medium heat 2-3 min. stirring constantly. Add water, cream, Base, beef, tomatoes, potatoes and pepper, mixing well. Heat to boiling over med-high heat; reduce heat; gently boil 10 mins., stirring occasionally. Remove from heat. Add cheese; stir until melted. Serve

Forest Hills Sauce For Pasta..........Recipe By : Minor's..........Serving Size : 6

1/4 Cup Unsalted Butter
1 3/4 Cups Mushrooms* -- diced small
1 Teaspoon Onions -- diced small
2 Cups Water
1/2 Cup Dry White Wine, Sauterne
1 Tablespoon + 1 Tsp. Minor's Beef Base
1 Tablespoon + 1 Tsp. Tomato Paste
1 Tablespoon Tarragon Vinegar
2 Teaspoons Fresh Garlic -- chopped
1/2 Teaspoon Dried Chervil -- crumbled
1/2 Teaspoon Dried Tarragon -- crumbled
1/2 Teaspoon Fresh Ground Black Pepper
1/2 Cup Cold Water
2 Tablespoons Cornstarch
In saute pan over med-high heat, melt butter. Add mushrooms & onions; saute 2-3 min. Add 2 cups water, wine, Base, tomato paste, vinegar, garlic, parsley, chervil, tarragon & pepper. Heat to boiling, stirring occasionally. Reduce heat; gently boil 10 min., stirring occasionally. In small bowl, blend cornstarch & 1/2 cup water until smooth using wire whisk. Gradually pour into boiling liquid, stirring constantly. Heat to boiling over med-high heat, stirring often. Reduce heat; gently boil 2 min. stirring occasionally. *Use any mushrooms desired.

Black Bean Soup Rio Grande..........Recipe By : Minor's..........Serving Size : 6

1 Qt Cold Water
1 1/4 Cups Dried Black Beans
2 Tsp Vegetable Oil
1/4 Cup Carrots -- diced medium
1/4 Cup Celery -- diced medium
1/4 Cup Onions -- diced medium
2 Tsp Jalapeno Peppers-Canned, Seeded -- diced medium
1/2 Tsp Garlic -- minced
1 Bay Leaf
3 3/4 Cups Hot Water
1 Tbsp + 1 Tsp. Minor's Ham Base
2/3 Cup dry red wine
1/3 Cup Canned Tomatoes Crushed In Puree
2/3 sour cream or diced tomatoes -- for garnish
Wash beans. Combine beans and cold water; heat to boiling; boil 2 min. Remove from heat; let stand 1 hr. Drain, reserve 1 cup beans for garnish-cook separately until tender, apx. 1 hr. Heat oil over med-high heat. Add carrots, celery, onions, peppers, garlic and bay leaf; mix/saute 5-8 min. Add hot water, Base, beans and tomatoes; heat to boiling. Reduce heat; gently boil 1 hr., stirring occasionally. Add wine. Continue gentle boil 30 min. or until beans are tender. Remove Bay Leaf. Puree in blender/ processor. Add reserved black beans; garnish with sour cream, diced tomatoes, onions.

Hickory Smoked Ham Dip..........Recipe By : Minor's..........Serving Size : 10

1 Package (8 Oz.) Cream Cheese -- softened
1 Package (8 Oz.) Cultured Sour Cream
1 Tablespoon + 1 Teaspoon Minor's Ham Base
Combine ingredients, mixing well. Cover/chill at least 1 hour or overnight. Serve with crackers, chips or fresh vegetables.

Green Chili Stew..........Recipe By : Minor's..........Serving Size : 8

2 Tbsp Vegetable Oil
1 Lb Lean Pork -- diced small
2 Cups Onion -- diced medium
6 Cups Hot Water
1 1/2 Tbsp Minor's Pork Base
1 Tsp Minor's Garlic Base Or 4 Cloves -- minced
1 Cup Whole Tomatoes -- drained/chopped
3 Oz Canned Green Chilies -- diced
1/2 Oz Or To Taste - Jalapeno Peppers Rinsed -- diced small
3/4 Tsp Ground Cumin
1/4 Tsp Crushed Red Pepper
7 Tbsp Minor's Sauce/Soup Thickener -- (Dry Roux)
1/2 Cup Lukewarm Water
In sauce pot, heat oil over medium heat. Add pork; saute 10 min. Do Not Brown. Stir in onions & garlic (if using cloves). Cook 10 min. until onions are just tender. Combine water & Base (s), mixing well. Add tomatoes, chilies, peppers, cumin and red pepper. Heat to boiling over medium heat, stirring occasionally. Reduce heat; simmer 1 hr. until pork is tender. In small mixing bowl, combine Roux with warm water until smooth using wire whisk. Slowly add to stew mixing well. Heat to boiling; boil/stir 2-3 min. Serve as soup or sauce with Mexican dishes.

Mediterranean Marinade..........Recipe By : Minor's

1/2 Cup Olive Oil
1/4 Cup Lemon Juice
1/8 Cup + To Taste Red Wine Vinegar
1/2 Tablespoon Minor's Chicken, Beef Or Pork Base
1/2 Tablespoon Garlic -- minced
1 Tablespoon Oregano
1/4 Teaspoon Fresh Ground Black Pepper
Stir ingredients until well blended. Rub on meat/poultry. Use 3/4 oz. per lb. of meat. Let stand 15 min. to 2 hrs. Yield: 1 cup. Marinates apx. 5 lbs. meat.

Veal & Vegetable Soup...........Recipe By : Best Recipes - Minorized by Allserv..........Serving Size : 6

1 1/2 Pounds Veal For Stew -- cut in 1" pieces
2 Cloves Garlic -- crushed
1 Tablespoon Olive Oil
4 Cups Water
1 Tablespoon Minor's Veal Base
1 Tablespoon Fresh Marjoram* -- chopped
1/4 Teaspoon Fresh Black Pepper -- coarsely ground
1/2 Pound Red Skinned Potatoes-About 1 3/4 Cup -- cut in 1/2" cubes
1 1/2 Cups Corn Kernels -- fresh or frozen
1 Small Zucchini - (3-4 Oz.)
Toss veal with crushed garlic; set aside. Heat oil in large deep saucepan over medium heat. Brown veal. Pour off drippings, if necessary. Add water, Base, marjoram and pepper. Bring to boil. Reduce heat to low; simmer, covered, 45 min. Add potatoes and corn. Simmer 15 min. more until veal and vegetables are tender. Meanwhile, cut zucchini in 1/2