Joe and Gina Ables Music Ministries
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Gina's Barbeque Sauce

Cocktail Sauce

Gina’s Cranberry Orange Sauce

Marie Mathews (Gina's Mom) Giblet Gravy

Glaze for Ham

Honey Mustard Sauce

Mango Salsa

Remoulade Sauce

Teriyaki Sauce

Easy Teriyaki Sauce




Gina’s BBQ Sauce


1 1/2 Cups Vinegar

1 Cup Ketchup

1 Teaspoon Dry Mustard

1 Teaspoon Paprika

2 Cloves Minced Garlic

Dry Minced Onion

2 Tablespoons Worcestershire Sauce

5+ Tablespoons Sugar

Dash or 2 of Cayenne Pepper (optional)


Mix over medium heat.  Stir occasionally until thick.



Cocktail Sauce

(Serve with shrimp.)



Horseradish Sauce


Stir ingredients adding as much horseradish as you like.



Gina’s Cranberry Orange Sauce


1 Bag Cranberries

1 cups Sugar

cup Water

1 Orange


Add cranberries to boiling water, cooking until they all pretty much pop open.  Cut up orange.  Put orange with peel and cranberries with juice through a ricer into a bowl.  You will end up with mostly orange peel and cranberry skins to discard.  Pour the juice/pulp in saucepan with sugar.  Slow boil for about 10-12 minutes.  Pour into a mold sprayed with Pam.  Chill for several hours or overnight.  Go around the edges with plastic knife, lifting at the bottom as you go, but not to tear the molded cranberry sauce.  (You can place in a pool of warm water for a few seconds.)  Invert on a plate.  YUM.



Marie Mathews (Gina's Mom) Giblet Gravy


1 Stick Butter

2-3 Tablespoons Flour

Pieces of Chicken or Giblets


Salt and Pepper

2-3 Boiled Eggs


Melt 1 stick butter in saucepan.  Wisk in 2-3 tablespoons flour, salt, and pepper.  Stir or wisk broth until creamy and desired thickness is reached.  If too thick, add more broth; too thin, add a little more flour.  Add chicken pieces and chopped boiled eggs.


Glaze for Ham
1 Can Whole Cranberry Sauce
1 Cup Brown Sugar
1/2 Cup Orange Juice
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
Heat all ingredients over low heat, whisking until sugar is dissolved and sauce begins to thicken.  Pour over sliced ham.


Honey Mustard Sauce

(to serve with chicken fingers)


1 Cup Mayonnaise

1/2 Cup Honey

3 Tablespoons Lemon Juice

1 Tablespoon Dried Chopped Parsley

1/4 Teaspoon Dry Mustard

1/2 Cup Vegetable Oil

1/4 Cup Prepared Mustard

3 Tablespoons Dry Minced Onion

1 Teaspoon Celery Seed

1/2 Teaspoon Curry Powder


Mix all ingredients whisking until creamy.  Chill.  Serve with chicken fingers.  We also do chicken fondue and serve the honey mustard sauce for dipping.



Mango Salsa

1 Ripe Mango (chopped)

1/3-1/2 Red Bell Pepper

1/2 Onion

1/8-1/4 Cup Fresh Cilantro

Juice From 1 Lime

Pinch of Salt

Chop mango, bell pepper, cilantro, and onion.  Mix with cilantro, salt, and lime juice.  Stir well and chill.



Remoulade Sauce

(Serve with crab cakes and crawfish.)


Cup Mayonnaise

1 Tablespoon Ketchup

1 Tablespoon Horseradish

Teaspoon Salt

1/3 Teaspoon Paprika

Teaspoon Cayenne Pepper

1/8 Teaspoon Oregano

Dash Black Pepper


Mix well.  Chill.



Teriyaki Sauce


3/4 cup Juice (any flavor)

1 tablespoon Vinegar

1 cup Soy Sauce

1 cup Brown Sugar (Packed)

2 teaspoons garlic powder

2 teaspoons ground ginger


Mix all ingredients together in boiler.  Boil for 5 minutes.  Serve with chicken fingers. 



Easy Teriyaki Sauce
1/2 Cup Soy Sauce
2 Tablespoons Pepper Jelly
2 Tablespoons Apple Jelly
1 Teaspoon Honey
2 Tablespoons Brown Sugar
Mix in saucepan.  Stir on medium heat until jelly and sugars have disolved and it reaches the desired consistency.  (This does have a slight bite to it.  Double the Apple Jelly if you do not want to use the Pepper Jelly.)