1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

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.

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)

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.

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).

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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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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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