Recipes for E.W.'s New Orleans Creole Gourmet Sauces      The following is one of E.W.'s favorites for using the Creole All Purpose Sauce. Recipe for Meatballs and Spaghetti E.W.'s Seasoned Meatballs 1-1/2 lbs. ground beef 1 egg 4 oz. of E.W.'s Creole All Purpose Sauce (Mild, Hot, or XX Spicy Hot XX) 1-1/2 tbs. all purpose flour 3/4 tsp. salt ½ cup fine cracker meal ¼ tsp. black pepper 1 tbs. finelychopped onion ½ tbs. finely chopped bell pepper Combine all the ingredients together kneading the seasoning well into the ground beef.  Use tablespoon as measurement of the amount of seasoned ground beef to be hand rolled into meatball. 1-1/2 lbs. ground beef should allow for 10-12 meatballs.  Pan fry meatballs for 2-3 minutes in a moderate hot frying pan with 1 tbs. water.  Remove and set aside until sauce is ready. E.W.'s Creole Spaghetti Sauce   To a 4-quart cooking pot, add: 12 oz. E.W.'s Creole All Purpose Sauce (Use Mild, Hot, or XX Spicy Hot XX)12 oz. tomato paste 12 oz. tomato sauce 1 tbs. brown sugar Add water to the pot until desired thickness and allow for additional ½ cup water. Add partially cooked meatballs to pot and allow cooking until desired thickness of sauce on medium heat.  Serve over spaghetti, Angel Hair Pasta, or noodles. Recipe for Baked Potato with Creole Topping 1.         Pre-cook cubed or thickly sliced potatoes in boiling water for twenty minutes. 2.         Place potatoes in pan covered with New Orleans' All Purpose Sauce  & sprinkle chives on top. 3.         Place potatoes in preheated oven for 15-20 minutes and serve as a great side dish.                         By Chef Michael Mooney- Blue Cross Blue Shield of Rhode Island   Other Suggestions for Usage of E.W.’s Creole All Purpose Sauce: (New Orleans' All Purpose Sauce is easy to use with Pre-cooked or Prepared Foods)   I.          Entrees 1.         Baked Fish Marinade 2.         Lasagna             3.         Spaghetti and Meatballs             4.         In and Over Meatloaf             5.         Sautéed Boneless Pork Strips 6.         Baked or Breaded Chicken with Sauce on Top             7.         American Chop Suey      II.        Creole Sauce as a Mix in 1.         Rice Dishes such as Spanish Rice             2.         Veggies and Rice Side Dish             3.         Baked Potato with Creole Topping             4.         New Orleans' Creole Hamburger Helper (Mild or Hot Version)             5.         Garlic bread topping   III.       Mexican Dishes 1          Taco 2.         Chili Mac 3.         Burritos 4.         Enchiladas 5.         Wraps (Chicken, Hamburger, Seafood Substitute)             6.         Nachos Overboard   IV.       Soups 1.         Minestrone Soup 2.         Vegetable Soup 3.         Tomato Soup 4.         Hamburger Soup   V.        Vegetarian or Vegan Dishes             1.         Vegetarian Stir Frey             2.         Tossed Salad with Croutons and Sauce (Mixed In)             3.         Recipes for Tofu with Sauce             4.         Tofu, Broccoli and All Purpose Sauce (Soup)             5.         Soybean Soup 6.         Added to Vegetables such as Broccoli, Cauliflower, Stringbeans and Brussels Sprouts   VI.       Creole Sauce as a Spread             1.         Pizza             2.         Mozzarella Sticks             3.         Potato Rounds             4.         Vegetables Mix or Topping   VII.      Creole Sauce as a Sandwich Spread 1.         Creole Hotdog 2.         Creole Hamburger 3.         Slice Turkey Sandwich 4.         Steak and Cheese Sub 5.         Fish and Cheese Fillet Subs             6.         Turkey, Ham, Steak, Italian or Ground Beef Subs    VIII.    Creole Sauce as a Dipping Sauce 1.                  Turkey Nuggets 2.                  Oven Baked Fries 3.                  Fish Nuggets or Fish Sticks 4.                  Chicken Nuggets 5.                  Boiled Shrimp, Lobster, Fish, Crawfish, Crab and Veggie Platter     Notes: 1.    Some Food Items are selected from the Boston’s School System Department of        Nutrition. Others are customer favorites.                        2.    A one-ounce serving of All Purpose Creole Sauce renders from 2-3 tablespoons of                               vegetables. The Creole All Purpose Sauce can also be used as a spread for sandwiches and can be eaten with chips or incorporated into dips.  For example, E.W.'s Creole All Purpose Sauce combined 50:50 with Philadelphia Cream Cheese, cottage cheese (low Cal.), or sour cream makes a delicious cheese, vegetable, or appetizer dip/spread.  The Creole All Purpose Sauce tastes great even as a dip accapella style.   E.W.'s Recipe for Marinated Creole Fish In New Orleans, seafood is a passion. E.W.'s Creole recipe for Baked, Broiled, Grilled, Barbecued or Broiled Salmon, Flounder, Bluefish, Red Snapper, Catfish, Haddock, etc. Recipe based on using a 1 lb. of fish fillet.  You may adjust according to size. Wash, drain and cut fillets into desired portions.  Marinate the fish by pouring E.W.'s Creole "Marinate Sauce" over the fillet and letting it sit overnight or for at least four hours in the refrigerator before cooking.  You may also use E.W.'s All Purpose Sauces by using the following recipe: ¼ cup water 1 tsp. white vinegar ¼ tsp. salt ½ tsp. black pepper 6 oz. E.W.’s Creole All Purpose Sauce (Mild Version) Note:  For baking, grease bottom of baking pan with Promise Margarine and place marinated fillet strips along the bottom of baking pan.  Do not place strips on top of each other.  Spoon desired amounts of E.W.’s Creole All Purpose Sauce over the top of each fillet strip.  Place in a preheated oven at 350 F for about 30 to 45 minutes.  Cover if you like your fish moist.  Marinate for at least four to eight hours for best taste. For spicy servings, use E.W.'s Creole All Purpose Sauce (Hot or XX Spicy Hot XX). Serve with steamed white rice and broccoli. E.W.'s Recipe for Shrimp Creole Add 1 to 2 lb. of thoughed and cleaned raw shrimp, one bunch of 3/4 steamed or boiled broccoli cut in 1.5 inch pieces to one - 25 oz. jar of E.W.'s Creole "Shrimp Sauce" and microwave for 3 minutes on high.  Then serve over either pasta, or boiled white rice. (Serving for four)   E.W.'s Recipes for Barbecue Rib Sauce Use E.W.'s "Barbecue Rib Sauce" on all meats (beef, lamb, pork, venison, sausages, etc.).  Before barbecuing spread sauce evenly over meat and cook directly over gas or charcoal grill according to your taste! E.W.'s Recipe for Southern Barbecued Shaved Beef Add a Top Round Sirloin Roast (2.5 to 3 lbs.) sliced in 1/16 inch thick pieces to a cooking pot containing one 13.5 oz. bottle of E.W.'s Creole Barbecue Rib Sauce.  Then rinse bottle with about 11 ounces of water, and add to cooking pot in layers,making sure to wet each layer so the meat does not stick together.  Let simmer on low heat for 1/2 to 1 hour stirring occasionally to separate beef strips.  Serve over pasta or can be served with vegetables, rice, or pasta.  You can use the sauce also as a gravy over mashed potatoes or vegetables.  The shaved beef can also be placed into bulkie rolls or sub rolls for sanwiches.   E.W.'s Recipe for Southern Barbecued Pulled Pork Add a boneless Pork Roast (2.5 to 3 lbs.) sliced in 1/8 inch thick pieces to a cooking pot containing one 13.5 oz. bottle of E.W.'s Creole Barbecue Rib Sauce.  Then rinse bottle with about 11 ounces of water, and add to cooking pot in layers,making sure to wet each layer so the meat does not stick together.  Let simmer on low heat for 1/2 to 1 hour stirring occasionally to separate beef strips.  Serve with vegetables, or over rice or pasta. You can use the sauce also as a gravy over mashed potatoes or vegetables.  The pulled pork can also be placed into bulkie rolls or sub rolls for sanwiches.   E.W.'s Recipe for Southern Barbecued Beef or Pork Ribs Add beef or pork ribs (2.5 to 3 lbs.) sliced between each rib to a cooking pot containing one 13.5 oz. bottle of E.W.'s Creole Barbecue Rib Sauce.  Then rinse bottle with about 11 ounces of water, and add to cooking pot in layers,making sure to wet each layer so the ribs do not stick together.  Let simmer on low heat for about 45 to 60 minutes stirring occasionally to separate ribs.  After cooking in pot remove ribs and place on tray for barbecuing on the grill or broiling in the oven.  Cool the remaining sauce in the pot and skim off the fat, then cook using the sauce remaining in the pot for basting the meat.  Cook to your desired taste.  Serve with pasta, rice, or can be served with vegetables, using the sauce as a gravy over mashed potatoes.   E.W.'s Recipe for Sauteed Sirloin Steak Tips Add a Sirloin Steak (2.5 to 3 lbs.) cut into 1 inch cube pieces to a cooking pot containing one 13.5 oz. bottle of E.W.'s Creole Barbecue Rib Sauce.  Then rinse bottle with about 11 ounces of water, and add to cooking pot in layers,making sure to wet all pieces.  Let simmer on low heat for 1/2 to 1 hour stirring occasionally.  Serve with vegetables, or over rice or pasta.  You can use the sauce also as a gravy over mashed potatoes or vegetables.     E.W.'s Recipes for Barbecue Hot Wing Sauce Use E.W.'s "Barbecue Hot Wing Sauce" on all poultry (chicken, turkey, partridge, quail, etc.).  Before barbecuing or broiling spread sauce evenly over poultry and cook according to taste! E.W.'s Recipes for Salad Dressing Use E.W.'s "Salad Dressing as you like on a tossed shrimp salad, Creole style antipasto salad, pasta salad, potato salad, or vegetable salad.