My apologies if this has been posted before, but can anyone direct me to where I can find the recipe for any of the two sauces mentioned in the subject line. My Grandmother would make this often for Sunday meals and my brothers and I are interested in trying our hand at recreating it, hopefully to taste close to the way our grandmother once made it. Thanks. -- Reiner Pister "The great enemy of truth is very often not the lie-deliberate, contrived and dishonest-but the myth-persistent, persuasive and unrealistic. . . . We enjoy the comfort of opinion without the discomfort of thought." President John Fitzgerald Kennedy

Reiner - We had Weiss Suppe this year for Christmas dinner, as was traditional in my mother's family! I don't have a recipe for the tomato sauce, but I make it anyhow, based on memory of watching my Grandmother & Mother making it - all quantities are approximate - adjust for taste and desired thickness of sauce: Slowly heat a couple tablespoons of lard or bacon grease in a skillet, until melted and getting hot - NOT hot enough to smoke! While stirring well, to prevent lumps, sprinkle 2-3 tablespoons of flour over the hot grease. Continue heating gently to lightly brown the roux. When smooth and brown, continue stirring and slowly add 1-1/2 to 2 cups of tomato juice (not sauce or paste) and cook until thickened. Add a little salt to taste, and about 1/2 teaspoon of sugar (cuts the acidity of the tomato juice). I love it mixed with horseradish for a little bite. Using V-8 juice in place of straight tomato juice gives a nice flavor too. Enjoy, Dick Thomas On 1/4/2014 12:03 AM, Reiner Pister wrote: My apologies if this has been posted before, but can anyone direct me to where I can find the recipe for any of the two sauces mentioned in the subject line. My Grandmother would make this often for Sunday meals and my brothers and I are interested in trying our hand at recreating it, hopefully to taste close to the way our grandmother once made it. Thanks.