FUDGE SAUCE

YUMMY SAUCE

This was from Kathleen Van Wagoner (LDS Foundation). We all really liked it. Good with ice cream, crackers and bananas. Easy to make!

30 caramels

1 c. chocolate chips

1/3 c. evaporated milk

Put in a microwavable dish heat for about 1 1/2 minutes then stir very well (the secret to making it good is the stirring). Put back in microwave for another minute and stir. You could also use the stove. Just put in saucepan and warm up. Yum! Yum!

Homemade DULCE DE LECHE is very yummy.  See Best Bites Cookbook pg 135 (autumn)
1 (14 oz) can sweetened condensed milk

Preheat oven to 425.  Pour sweetened milk in a pie plate or other shallow dish.  Cover tightly with foil.  Place in a bigger pan (roasting work good).  Fill with hot water until about halfway up the baking dish.  Bake for 60 minutes and then check.  Should be a rich caramel brown.  If not cook 15 more minutes.  Could take up to 90 min.  Cool then whisk until smooth.  Store in refrigerator.

FUDGE SAUCE

McCleve Cookbook 2nd edition pg 19. From Aunt Nancy. We really liked it!

HOT FUDGE SAUCE

Haven't tried, but would like to. McCleve first edition. A. Sherlene pg. 73.

MEATBALL & RICE SAUCE

I got this recipe from Lisa G. It is so yummy! Goes great with orange chicken, meatballs and rice. Think about doubling if having it with company - especially if having it with nothing else besides meatballs and rice.

2 T butter

1 small red pepper, chopped

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10 oz jar (about 1 cup) sweet & sour sauce

1 (8 oz) can pineapple tidbits, undrained (I had a big can of pineapple rings. I did 1/3 cup of juice from the can and 4 rings - cut up)

2 T coconut

Melt butter until sizzling and then add bell pepper. Cook over medium-high heat until pepper is softened (2-3 minutes). Stir in everything else. Reduce heat to medium-low.

*homemade meatballs I used was in the handout we received from 4th ward RS - Gwen Corbin meatballs soup recipe.

BURGUNDY BUTTER

BURGUNDY BUTTER
I really liked this - it has a nice flavor. It was a nice variation to french bread. Scott missed the Johnny's Garlic Spread (from Costco). I think it could be added and would taste good. Probably wouldn't add as much minced garlic.

2 sticks of butter, softened (I used 1 stick)
2 Shallots, peeled and minced
3 cloves of garlic, peeled and minced (I just used minced)
1/4 cup fresh parsley, chopped
1 loaf French bread, cut lenghtwise (I only used 1/2 of the french bread but didn't 1/2 the ingredients except the butter)

Mix all ingredients (except bread) together. Spread bread generously with mixture. Broil until golden brown and bubbly. Slice and serve.

Can also be used on grilled seafood or cooked vegetables; use for sautes or as a basting sauce when roasting or grilling poultry or beef; add to sauces.

DIPPING SAUCE

HONEY MUSTARD

Equal parts of Mayannaise, Honey and Mustard and a dash of Worcestershire Sauce. Store in container and use up within 2 days.

BLUE CHEESE

1/3 cup sour cream

2 T buttermilk

1/4 cup (1 oz) blue cheese, crumbled

MARINARA SAUCE

1/2 cup marinara sauce

2 T parmesan cheese, grated

Sprinkle cheese on top of marinara sauce

SALSA SAUCE

1/2 cup salsa

2 T Queso Fresco (a soft cheese)