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SAUCES & SYRUPS

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PANCAKE SYRUP

1 Cup Sugar 1 Cup Brown Sugar 1 Cup Light Corn Syrup 1 Cup Boiling Water Mix together in a heavy 2 quart saucepan, bring to boil, stirring to dissolve sugars. Cook to 210 - 215 degrees about 5 minutes. Remove from heat and flavor with maple extract.

NICK'S HOTDOG SAUCE

1/4 cup Olive Oil 2 lbs hamburger (browned and finely ground) 2 teas. Cumin seed (ground) 2 teas. Paprika 2-3 med Onions (diced) 2/3 Cup Water 2 teas. Chili Powder Mix all ingredients together. Put in crock pot and cook over night on low heat until onions disappear.

WHITE SAUCE

2 Tbls. Butter 2 Tbls. Flour 1/4 teas. Salt 1/8 teas. Pepper 1 Cup Milk Melt butter in double boiler. Add flour and seasonings and blend thoroughly. Stir in milk gradually, stirring constantly until mixture thickens. Cover and cook 10 minutes longer in double boiler, stirring occasionally.

FUDGE SAUCE

1/4 Cup Butter 1/2 Tbls. Butter 3-4 Tbls. Cocoa 1/8 teas. Salt 1 1/2 Cup Sugar 1 cup - 2 Tbls Evaporated Milk 1 teas. Vanilla Heat butter and chocolate in the top of a double boiler over simmering water until melted completely. Stir in salt, then the sugar in 4 portions being sure to blend in sugar thoroughly after each addition. The mixture gets real thick and grainy. Stir in milk very slowly, then cook 5-6 minutes longer, stirring frequently. Remove from heat and stir in vanilla. Keep tightly covered in refrigerator. Makes 1 pint.

ANGEL'S BARBEQUE SAUCE

1 quart Ketchup 2 Tbls Dehydrated Onion 1/4 Cup Worchestershire sauce 2/3 cup Honey. Mix well, Store in tightly covered jar in refrigerator. Use just like store bought sauce.

COCKTAIL WEINER SAUCE1

1 Cup Grape Jelly 1 Cup barbeque sauce Cook weiners until they are fully done. Cut into bite size pieces. Mix Jelly and Barbecue sauce together. Put a toothpick into each piece of the weiners and arrange on plate around a bowl of sauce.

COCKTAIL WEINER SAUCE 2

1 Cup Mustard 1 Cup Apple Jelly Cook weiners until they are fully done. Cut into bite size pieces. Mix Jelly and Mustard together. Put a toothpick into each piece of the weiners and arrange on plate around a bowl of sauce.

SPAGETTI MEAT SAUCE

1/4 Cup Crisco 1/2 Cup Chopped Onion 1 lb. Lean Ground Beef (i prefer ground chuck) 1 teas. Garlic Salt 1 (4oz) can Mushrooms 2 teas. Parsley flakes 1 (8oz) can Tomato sauce 2 Cups Diced canned tomatoes 1 teas. salt 1/2 teas. Oregano 1/4 teas Pepper 1/2 teas. basil 2 bay leaves In a large skillet melt crisco, add onions and cook for 5 minutes. Stir in ground beef and garlic salt: brown. Add remaining ingredients. Cover and simmer for 1 hour. Uncover and cook for 1/2 hour longer until sauce is desired thickness. Serve over cooked spagetti noodles.

APPLE DUMPLING SAUCE

1 Cup Sugar 1 Tbls Flour 1/4 teas Salt 1 Tbls Margarine 1/2 teas. Lemon Juice 1 Cup Hot water Combine all ingredients in a saucepan over medium heat. Bring to a boil, cook 2 minutes, stirring occasionally. Makes 1 1/2 cups.

FUDGE SAUCE

1/4 cup butter, 2 squares unsweetend chocolate, 1/8 teas. salt, 1 1/2 cup sugar, 1 cup less 2 TBLS milk, 1 tsp vanilla. Heat butter and chocolate in top of double boiler over simmering water until melted. Stir in salt, then sugar. Make sure to blend sugar thoroughly. The mixture gets really thick. and grainly. Slowly cook 5 -6 minutes longer stirring frequently. stir in vanilla. Keep well covered