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 love cooking with wine.
Sometimes I even put it in the food.