Caramel Sauce

1 cup (200 g) granulated sugar

8 tablespoons (120 g) water

2 teaspoons (14 g) light corn syrup or honey

3/4 cup (180 g) heavy whipping cream

1 teaspoon (4.2 g) vanilla extract

 1/2 teaspoon (6 g) salt

Heat the cream in the microwave for about a minute. Set aside. 


Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
 You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up. 


Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.

Add the vanilla and salt, and stir to combine.
 Cool to room temperature before using. The caramel will thicken as it cools. Caramel can be refrigerated for up to two weeks in an airtight container.

*Jacquelyn Hedrick 

Arby’s Sauce

Ingredients:

1 cup Water

1/2 cup ketchup

2 tablespoon Brown Sugar

1/4 cup White Vinegar

3/4 teaspoon Onion Powder

3/4 teaspoon Garlic Powder

1/2 teaspoon Paprika

3 tablespoon Worcestershire

Sauce (Lea and Perrins)

1/8 teaspoon Salt

1/8 teaspoon Cayenne Pepper 

Corn Starch Thickner Mixture: Add after everything else comes to a boil.

• 1 tablespoon Corn Starch
• 2 tablespoon Water
  

Salsa

35 lbs Tomatoes - (25 lbs = 1/2 bu

10 Anaheim Peppers 

4 Cloves of garlic

5 Bell Peppers

10 Jalapeños 

3/4 cup salt 

3 tablespoons chili pepper 

4 onions

3 1/2 lime (juice) optional 

Next time I make Salsa, we think that it needs to be hotter! 

Made 22 pints 

Wear Gloves!

Cranberry-Orange Relish

 Makes 1 serving.

1 package cranberries

large orange (peel & pulp)

2 cups sugar

Finely chop 4 cups cranberries and 1 large orange (peel & pulp). Stir in 2 cups sugar. Cover and refrigerate at least 3 hours.

Beef Gravy Sauce

1/3 cup butter
2 cubes beef Bolton
1/3 cup flour
Sprinkle in some beef gravy mix
Milk about 2 cups
Cooked hamburger beef
(2cans tuna for tuna on toast)

Add to Rice or Potatoes

Cream Tuna on Toast

Melt 3-4 T butter on medium heat, stir in 3-4 T flour until lumps are gone. Add 1 c. milk, a little at a time to smooth out lumps, then add another cup of milk (or two, depending on how thick or thin you want it). Stir in ¼- ½ t. salt. Add 1 can of Tuna.
Pour over toast.

Homemade Alfredo Sauce

1 cup heavy cream
1/3 cup butter
1 cup Parmesan cheese shredded (I like to add more)
salt & pepper, to taste

Combine all ingredients in small saucepan (not Teflon coated) and simmer on low until melted and mixed, stirring continually (about 20 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)

*may add cut up and cook chicken chunks seasoned with Montreal steak seasoning.
Serve with Fettuccine noodles

Makes 4 servings

*Half-and-half or evaporated milk can be used for some or all of the cream to reduce fat but the consistency won't be as rich or as thick.