BARBEQUED HOT DOGS

Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in
and simmer. Great sauce for sweet and sour meatballs, too.

Chunky Apple Cake

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples

BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs,one at a time,

beating well after each addition. Combine the flour, cinnamon,nutmeg,salt and baking

soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in

apples until well combined. Spread into a greased 13-in. x 9-in. x 2-in. baking dish.

Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when

lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan,

combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually

add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the

heat. Serve with cake. (12-14 servings)

HOMEMADE APPLESAUCE

INGREDIENTS:
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

DIRECTIONS:
Combine apples, water and lemon slices in a large saucepan.
Simmer, uncovered for 10 minutes or until apples are part
sauce and with some chunks of apple left.

Watch closely and stir often to prevent burning.
Applesauce should be thick;
add more water if necessary.
Leave sauce chunky or put apples
and lemons through a food mill or coarse sieve.

Stir in sugar to desired sweetness.

Add cinnamon and nutmeg.

Serve warm or chilled.

Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups

FREEZING APPLESAUCE:

Increase your spices to twice the amount since they lose
some flavor during freezing.

Refrigerate until chilled and pack cool applesauce
into rigid freezer containers to within 1/2-inch from the top and seal.

Use a container size suitable for your family’s needs.

To use - - - just thaw in the refrigerator overnight or in cold
water for 3 hours.
This can usually be frozen for up to one year.

Recipes - Quick Brown Sauce - Sauce Recipes

1 Tbs (15 ml) vegetable oil
6 Tbs (90 ml) butter
2 large red onions, finely chopped
2 Tbs (30 ml) sugar
1 cup (250 ml) dry red wine
6 cups (1.5 L) beef stock
1/2 oz (14 g) dried mushrooms, pulverized in a blender
or spice grinder
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste

Heat the vegetable oil and half the butter in a large heavy skillet
over high heat and saute the onion until well browned, about 5
minutes. Stir in the sugar and cook until the sugar is dark brown
and begins to smell burned. Stir in the red wine, beef stock,
mushroom powder, and thyme. Bring to a boil and cook for 3 to
4 minutes. Strain through a fine-mesh strainer and set aside.
Heat the remaining butter in the same skillet over moderate heat
and stir in the flour. Cook, stirring frequently, until medium brown -
about the color of a paper shopping bag. Add the strained stock
back to the skillet, stirring to dissolve the flour mixture. Bring to
a boil and cook, stirring frequently, until it’s the consistency of
heavy cream, about 8 minutes. Adjust the seasoning with salt
and pepper and strain again if desired. Makes about 4 cups (1 L).

Shrimp Sauce 

1  cup mayonnaise
1/2  cup chili sauce
1/2  cup whipped cream
2  tsps. onion juice
2  tsps. Tabasco sauce
1  tsp. yellow mustard
2  tsps. onion  , chopped fine
4  tsps. horseradish
1  cup ketchup
2  tsps. olives  , chopped 

Mix together all ingredients .
Very good on shrimp or green salad .  Makes  4 1/2  cups .

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5,5,4
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Chimichurri Sauce

1 bunch curly parsley, stemmed, minced, about
2 cups
8 cloves garlic, minced
1 cup olive oil, Spanish preferred
3 Tbsps. fresh lemon juice
1 tsp. red pepper flakes
1 tsp. salt
Freshly ground black pepper

Combine the parsley and garlic in a food processor or mortar; process
to a coarse paste.

Add oil, lemon juice, red pepper flakes, salt and pepper to taste;
process to mix. Taste; adjust the seasoning with lemon juice or salt.
Serve or refrigerate up to 2 days to let flavors develop.

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Blue Cheese Sauce

This Argentine parsley sauce is great with grilled beef or poultry.

3 cups milk
3 Tbsps. unsalted butter
3 Tbsps. flour
1 1/4 cups blue cheese, cut into small pieces
Ground red pepper, salt

Heat milk in medium saucepan over medium heat just until warm, 5
minutes. Melt butter in medium saucepan over medium heat. Whisk the
flour into the butter; cook, stirring, 3 minutes, without letting it
brown (reduce heat if necessary). Whisk milk into the flour mixture a
little bit at a time; cook until smooth and thickened, 2 minutes.

Whisk in the cheese; cook until melted. If the mixture seems too
thick, add a little more milk. Season with ground red pepper and salt
to taste. Keep sauce warm.

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Yogurt Cilantro Sauce

2 cups plain yogurt
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
1 tablespoon lime juice
1 tablespoon honey
salt; to taste
freshly-ground white pepper; to taste 

In a mixing bowl, combine all ingredients and mix to blend.
Season to taste with salt and pepper.
May be made one day ahead, covered and stored in the refrigerator.

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Raisin Sauce for Ham

2 tablespoon butter or margarine
1 cup orange or pineapple juice
1/2 tablespoon cornstarch
1 cup water
2 tablespoon brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup raisins
1 teaspoon Kitchen Bouquet

Melt butter, add juice, cornstarch, mix and add remaining ingredients.
Cook until thickened.   Pour over sliced ham and heat in oven about 15 -
20 minutes at 350º.  I use boneless, precooked ham and have it sliced.  1
recipe makes about 3 cups sauce.

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World Famous Recipes

"Hillbilly" Hot Dog Sauce 

1 lb. hamburger
1 1/2 cups water
1 can tomato paste
1 onion, cut fine
3/4 teaspoon chile powder
1 teaspoon salt

 Cook hamburger, drain.
Mix hamburger with all ingredients and simmer for 45 minutes.
Hamburger should be very fine.   Place over weiner in bun.
Add raw onions and mustard on top of the sauce.