Sauces, Dips, etc.

Do you think you would like to try pancakes or waffles but you are out of Syrup? This is not a problem. I like to make my own because it is cheaper. If it is too runny for you add a little cornstarch to thicken it up.

1 cup granulated sugar
1 cup brown sugar
1 cup water
¼ teaspoon vanilla or maple flavoring

Combine all ingredients and bring to a boil.
Serve warm. Can be stored in the refrigerator and warmed when you need
it and if you want to make a bigger batch you can freeze it and warm
when needed.

Chunky Homemade Peanut Butter

2 cups unsalted dry roasted peanuts
1/4 teaspoon salt
1/2 cup chopped unsalted dry roasted peanuts
1/2 teaspoon grated orange rind (optional)

In a food processor, process the 2 cups peanuts and the salt for 5
minutes or until smooth and spreadable. Stop occasionally to scrape

the side of the bowl so mixture is evenly blended.
Stir in the 1/2 cup chopped peanuts and orange rind (if using).
Transfer to covered container; refrigerate for at 1 hour before serving.

Store in the refrigerator (will keep for one month). Makes 1 3/4 cups.

Homemade Strawberry Syrup

Wendy submitted this next recipe. Thank You Wendy this sounds great!

I always wondered how to make strawberry syrup for pancakes or waffles. Then I found this tip. Put some strawberries (frozen or fresh) in a saucepan and cook on medium until they are cooked down. (10-15 min). Then add some pancake syrup to the saucepan, covering the strawberries and simmer for 10 minutes. It works great even with cheap 99 cent pancake syrup.

Perfect strawberry syrup! This can be modified for blueberries or
any other fruit you desire. And there is no need to add sugar to
the fruit since the syrup takes care of the sweetness.

Old-Fashioned Apple Butter

12-14 apples (preferably Jonathan or winesap)

2 cups apple juice

Sugar

Cinnamon

Allspice

Cloves

1/2 cup sauterne (optional)

Wash, core and quarter apples (do not peel). Combine apples and apple juice in lightly oil Crock-Pot. Cover and cook on low for 10 to 18 hours or on High for 2 to 4 hours. When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crock pot. For each pint of sieved cooked fruit, add 1-cup sugar, 1-teaspoon cinnamon, ½-teaspoon allspice and ½-teaspoon cloves; stir well. Cover and cook on High for 6 to 8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (optional) for the last hour of cooking. Spoon into hot sterilized jars and process according to standard canning methods. Makes about 5-1/2 pint jars.

Horseradish Sauce
1 cup reduced-fat sour cream
1/2 cup reduced -fat mayonnaise
1/4 cup drained prepared horseradish
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon dried thyme leaves (optional)
1/8 teaspoon salt and white or black pepper

In a small bowl, stir together the sour cream, mayonnaise, horseradish,
vinegar, sugar, thyme (if using), salt, and pepper.
Cover and refrigerate for at least 1 hour (will keep for 1 week). Serve
with meat or fish. Makes 1-3/4 cups.
Prep Time: 5 minutes, Chilling Time: 1 hour

Dutch Diet Dip

(Low-Cal)
1 cup cream-style cottage cheese
1 tablespoon lemon juice
Dash of salt
1 teaspoon dillweed
Carrot slices

Place cottage cheese, lemon juice and salt in blender container; cover.
Blend at low speed for 4 minutes or until smooth, scraping sides of
container occasionally. Pour into serving dish; sprinkle with dillweed.
Top with carrot slices. Serve as a dip with celery sticks, carrot
sticks or potato chips. Yield: 4 servings.

Fancy Fruit Dip
1 (8 ounce) package cream cheese
1 jar marshmallow fluff
1/2 lemon

Allow cream cheese to soften to room temperature. Mix cream cheese and
marshmallow fluff with electric mixer, adding juice from the lemon as
you mix. Serve with all types of fresh fruit.

Hot Cheese Dip
1/2 cup mayonnaise
1/2 pound Velveeta cheese, sliced
3 tablespoons milk
1 tablespoon lemon juice
1 jalapeno pepper
1/4 onion, cut in small pieces
1/2 teaspoon sugar
1 clove of garlic

Place mayonnaise and Velveeta cheese in saucepan; cover. Place over
very low heat for 8 minutes or until cheese is melted. Place remaining
ingredients in electric blender container; pour cheese mixture over
ingredients in blender. Process at high speed for 40 seconds or until
blended. Serve hot with crackers, chips or vegetable sticks.

Marinara Sauce
1/2 cup olive oil
6 large cloves garlic, minced
Two 28-ounce cans whole peeled Italian tomatoes
1/2 cup chopped fresh basil
1 teaspoon crushed red pepper flakes
Salt to taste
Black pepper to taste

Heat the oil in a large skillet over low heat. Add the garlic and cook
for 3 minutes, stirring frequently, until golden brown. Do not let the
garlic burn or your sauce will be bitter. Add the tomatoes and raise
the heat to medium. Simmer for 10 minutes, stirring often. Using a
spoon, break up the tomatoes into small pieces. Add the basil, red
pepper flakes, salt and pepper. Simmer, stirring frequently, for
another 15 to 20 minutes, until the sauce is thick. Taste for
seasonings. Serves 6.

1/2 cup butter or margarine, softened

1/4 cup sifted powdered sugar

1/2 cup canned pumpkin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups.

Strawberry Butter (Margarine)
1/2 cup soft margarine or butter
1 (10 ounce) package frozen sliced strawberries, thawed
1/2 cup confectioners' sugar

Whip margarine until creamy. Drain thawed berries. Add berries
gradually to margarine, beating well after each addition. Beat in
sugar. Chill until serving time. Use as topping for French toast, muffins, etc.

Shrimp 'N' Dip
2 cups low-fat (1% milk fat) cottage cheese
2 tablespoons low-fat (1% milk fat) milk
¼ small yellow onion
4 sprigs parsley
1 teaspoon dried dill weed
1 clove garlic, halved
¼ teaspoon black pepper
6 ounces cooked peeled shrimp, finely chopped

In a food processor or blender, process the cottage cheese, milk, onion, parsley,

dill weed, garlic, and pepper until smooth. Stir in shrimp. Cover and refrigerate for

at least 1 hour (will keep for 2 days). Serve with an assortment of fresh vegetables

and/or reduced-fat chips. Makes about 2-1/3 cups. Prep Time: 15 minutes Chilling Time: 1 hour

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Crab Dip
8-ounce imitation crab, cut up
1 cup mushroom soup
8 ounce cream cheese
1/2 cup green onions, sliced thinly
1/2 cup celery, chopped finely
1/2 cup mayonnaise
1 package Knox gelatin

In medium-sized saucepan, melt the cheese and soup together until the

cheese is melted; add gelatin. Add crab, green onion and celery; cool.

Add mayonnaise. Put into mold or container and chill. Great on crackers or raw vegetables.

Lemony Mock Sour Cream
(Low-Cal)
1/4 cup skim milk
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup cottage cheese
2 tablespoons chopped chives or 1/4 cup chopped celery (optional)

Pour milk and lemon juice into blender container; add salt and cottage
cheese. Blend at high speed until mixture is smooth. Serve plain as a
dip or add chives and serve on baked potatoes. Yield: 1-1/2 to 2 cups.

Creole Cocktail Sauce
2 tablespoons cornstarch
2/3 cup tomato sauce
1/4 cup tomato paste
Dash of pepper
1 teaspoon sugar
Pinch of ground cloves
Dash of hot sauce
3 slices bacon
1/3 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup green pepper, finely chopped

In small bowl, blend cornstarch and 2-tablespoons cold water. In large saucepan combine cornstarch paste, 1/4-cup hot water, tomato sauce, tomato paste and seasonings. Bring to a boil and then reduce heat. Simmer for 20 minutes. In skillet cook bacon until crisp; remove bacon and place on paper towel to drain absorb grease. Add onions, celery, and green pepper to the bacon drippings in the skillet. Sauté for 5 minutes. Add tomato mixture. Cook over low heat for 10 minutes. Crumble the bacon; add to sauce.

Dill Butter with Vegetable Oil

1/3 cup butter

1 teaspoon lemon juice

½ teaspoon dillweed

2 cups carrots, cooked and drained

1 cup sliced celery, cooked and drained

In a small saucepan melt the butter. Add the lemon juice and dill

weed and mix well. Add ½ of the dill butter to each of the hot vegetables; mix well.

Barbecue Sauce for Beef and Brisket

1 bottle ketchup

1/2 cup Crisco oil

3 tablespoons Worcestershire sauce

1/3 cup soy sauce

1 cup water

1/2 cup white cider vinegar

Dash of red pepper

1 teaspoon black pepper

In a medium saucepan combine all of the ingredients and mix well.

Simmer over low heat for 15 minutes; stirring occasionally. Refrigerate until needed.

Cheddar-Beer Spread

1/2 pound mild cheddar cheese, grated

1 clove garlic, crushed

Dash of cayenne

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1/4 cup beer

Combine all the ingredients in a medium bowl.

Mix until very smooth. Makes 1 cup.

Bar-B-Que Sauce

2 onions, sliced

2 tablespoons Worcestershire sauce

1/2 teaspoon red pepper

1/2 teaspoon black pepper

18 ounce bottle ketchup

2 tablespoons vinegar

1 tablespoon salt

1 teaspoon paprika

1 teaspoon chili powder

3/4 cup water

Combine all ingredients into large saucepan and bring to a slow boil.

Cook until onions are tender. Can be used for beef, chicken or pork. Store in refrigerator.

Honey Mustard Dressing

1/3 cups sugar

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon salt

1/3 cup honey

1 tablespoon lemon juice

1/4 cup vinegar

1 cup vegetable oil

1 teaspoon grated onion

1 teaspoon celery seed

Combine all the ingredients except the last 3 items.

Place in a blender and blend well. Slowly add the

oil and continue to blend until it begins to thicken.

Add onion and celery seeds. Chill. Yields: About 2 cups.

Hot Maple Syrup

1 cup water

1-1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon maple flavoring

Combine water, white sugar and brown sugar into a saucepan. Stirring constantly; bring the

mixture to a boil and remove from heat. Add 1/2-teaspoon maple flavoring and serve warm.

Homemade Salsa

1-1/2 cup diced green pepper

8 cup diced tomato

3 large diced onion

2 to 5 Jalapeno peppers and seeds

15 ounce can tomato sauce

3 cloves crushed garlic

2 tablespoon vinegar

1 tablespoon salt

In a large saucepan simmer all ingredients for 15 minutes. Mix 1/4-cup water and 4-tablespoons cornstarch and add to mixture. Bring to a boil. Cool; put in containers and freeze.

Dill Dip

1 cup mayonnaise

1 cup sour cream

1 tablespoon dill weed

1 tablespoon parsley flakes

1 tablespoon seasoned salt

Combine all of the ingredients together in a small bowl and mix well. Cover and place in

refrigerator for several hours before serving. This is great with raw vegetables and crackers.

Shrimp And Crab Dip

16 ounces cream cheese, softened

1/4 cup milk

1/4 cup Miracle Whip Salad Dressing

1 tablespoon catsup

2 teaspoons horseradish

1/2 teaspoon paprika

1/4 teaspoon Worcestershire sauce

2 drops Tabasco sauce

Combine all of the ingredients together and mix well. Cover and refrigerate until

ready to serve. Serve with shrimp and crab. Serves 30 at 64 calories per serving.

Guacamole Dip

2 ripe avocados, peeled, pitted and mashed

1 (4-ounce) container cream cheese, whipped

Seasoned salt

In a bowl with a lid, combine the avocado with the cream cheese

and season to taste. Cover and refrigerate until serving time.

Cheesy Spinach Dip

1 (10-ounce) spinach, package frozen chopped

1 tablespoon butter or margarine

1 tablespoon all-purpose flour

1 cup (4 ounces) shredded Cheddar cheese

1/2 cup commercial sour cream

1/2 teaspoon onion salt

1/4 teaspoon lemon juice

1/8 teaspoon pepper

Cook the spinach according to package directions, omitting salt; drain and press well to

remove liquid. In a heavy saucepan, over low heat; add the flour, stirring until smooth.

Cook for 1 minute, stirring constantly. Add the spinach and remaining ingredients; stir to

mix well. Serve warm with your favorite crackers. Yields: approximately 2-cups.

Chicken Salad Sandwich

2 quarts chicken or turkey, chopped cooked

1 cup celery, finely chopped

1 cup cashews, pecans, or water chestnuts, chopped

1 cup mayonnaise

2 teaspoons seasoned salt

1/2 teaspoon curry or dill weed

2 tablespoons lemon juice

1/3 cup radishes or green onion, finely chopped

1 jar or can (4-ounce) pimiento, cut in strips

50 sandwich bread slices

About 3/4 cup soft butter

100 tiny lettuce cups or spears (butter lettuce or romaine)

In a bowl with a lid, combine the chicken with celery, nuts, mayonnaise, seasoned salt,

curry or dill, lemon juice, radishes or green onions, and half the pimiento. Mix well. Cover

and chill until ready to serve. Cut each bread slice into 2 rounds or squares; spread each

with butter. Top with tiny lettuce cup, romaine spear, or shredded lettuce. Spoon in a mound

of the salad. Garnish each with small piece of pimiento. Makes 100.

Excellent for French Fried Onions and a few other batterable items.

Batter

Thank you Joan!

1/2 cup yellow corn meal

1-1/2 cup white flour

4 teaspoons baking powder

1 teaspoon salt

1 egg

1-1/2 cup milk

Mix corn meal, white flour, baking powder, and salt in a deep bowl. Add egg and milk

and beat with egg beater. Dip onion rings in batter and fry in 375° deep fat until golden,

turning once. Drain on absorbent paper and salt, if desired.

Apricot Sauce

1 can (5-1/2 ounces) apricot nectar

2 teaspoons cornstarch

1 tablespoon firmly packed light brown sugar

1 teaspoon lemon juice

1/4 teaspoon grated lemon juice

To make the French toast, in a shallow bowl, combine egg, egg whites, 1-tablespoon brown

sugar, milk, vanilla, nutmeg and cinnamon. Dip half of the bread slices into egg mixture, letting

them soak about 30 seconds on each side. In a nonstick skillet, melt half the butter over moderate heat. Add soaked bread. Cook for 3 minutes on each side or until golden. Repeat with the remaining butter. Meanwhile to prepare the apricot sauce, in a small saucepan, whisk together the apricot nectar and cornstarch. Whisk in 1-tablespoon brown sugar, lemon juice, and lemon rind. Bring to a boil over moderate heat, whisking constantly. Cook and whisk for 2 minutes or until mixture is thickened. Serve over the French Toast. Makes 8 servings. Prep Time: 15 minutes, Cooking Time: 13 minutes

Pasta Sauce

Thank You Ben

1 good sized onion, chopped

1/4 cup extra virgin olive oil

1/2-1 t dried thyme

1/2 t Italian seasonings

Salt to taste

Pepper to taste

1/2 t pickled capers

1/2 cup good red wine

1 small can tomato paste

1 large (28 oz) can Kitchen Ready tomatoes

2 cups water

3 garlic cloves, chopped very fine

Cook onions and capers in olive oil on low heat for about five minutes or until very soft.

Add salt, and pepper, and rest of seasonings. Add tomato paste and keep moving it

around for about five or six minutes. This brings out the tomato flavor really well. Add the

ground tomatoes, wine, garlic, and water and turn until well blended together. Bring to a

simmer and cook for about 1/2 to 2 hours stirring occasionally. Cook pasta to your taste.

(We like it al dente). Pour sauce over and add grated Parmesan or Romano cheese over it. And enjoy.

This sauce is great for marinating steaks, roast or for any meat you plan to grill or broil.

Marinating Sauce

1 cup soy sauce

1-1/2 cup water

3 tablespoon brown sugar

3 to 4 shakes Worcestershire sauce (to taste)

3 cloves garlic, diced

In a small bowl combine all of the ingredients and mix well.

Pour over the meat and refrigerate for at least 1 hour.

Cheesy Cream Dip

3/4 cup Cheddar cheese, shredded

2 tablespoons chopped pimiento-stuffed olives

1/4 teaspoon salt

1/8 teaspoon rubbed sage

1 cup dairy sour cream

In a large bowl gently blend Cheddar cheese, olives, salt, and sage into the sour cream.

Cover and refrigerate until ready to serve. Yields: 1-1/4 cups.

Beer Batter For Fish

1 cup flour

1 teaspoon baking powder

1 teaspoon pepper

1 teaspoon paprika

1 tablespoon salt

12 ounce bottle beer

Flour for dredging

In a mixing bowl combine the flour with the spices and baking powder. Mix well. Add the

beer and stir until all lumps dissolve. Dredge the fish in flour until well coated. Dip the fish

in the batter. Deep-fry in oil at 375-degrees until golden brown.

This recipe is really good with raw veggies.

Hot Chipped Beef Dip

5 ounces (1/4 pound) package chipped beef

16 ounce cream cheese, softened

1/2 cup sour cream

2 tablespoons onion, chopped

2 tablespoons green pepper, chopped

2 tablespoons milk

1 small package (1/4-cup) walnuts, chopped

Combine all of the ingredients except nuts in a bowl and mix until smooth. Pour mixture

into a casserole dish. Top with the nuts. Heat at 350-degrees for 15 minutes. Serve.

Garlic Cheese Dip

2 cups (16-ounces carton) dairy sour cream

1 envelope cheese-garlic salad dressing mix

1/2 teaspoon dried parsley flakes

In a small bowl combine all of the ingredients.

Mix well. Refrigerate for several hours before

serving so that the flavors blend. Serve with your

favorite crackers or crisp vegetable sticks. Makes: 2 cups.

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Dieter's Delight Dressing For Green Salads

1 (10-1/2 ounce) can beef broth

2 tablespoons chili sauce or catsup

2 tablespoons vinegar

1 tablespoon grated onion

1 ounce crumbled bleu cheese (optional)

Combine all ingredients; shake well. Serve over green salads. Yields: 6 servings.

Raspberry Whip

1 cup raspberries

1 stick margarine or butter, softened

2 tablespoons sugar or to taste

Combine all of the ingredients into a small bowl and whip together.

Serve over the top of waffles or pancakes. Enjoy!

Taco Dip

8 ounces sour cream

8 ounces cream cheese, softened

1 envelope taco seasoning mix

2 tablespoons onion, chopped

Lettuce, tomatoes, cheese (Co-Jack) and black olives

In a bowl combine the sour cream, cream cheese, taco seasoning, and onion.

Mix well. Spread the mixture on a plate and top with the chopped lettuce, tomatoes,

cheese and black olives. Serve with nacho chips or Doritos.

Super Seafood Spread

2 teaspoons lemon juice

1 hard-boiled egg, finely chopped

1/4 cup ripe olive slices

1 (7-ounce) can water packed shrimp or crabmeat

1-1/2 cups (12-ounce) sour cream

1/3 cup Picante sauce

1 (7-ounce) envelope Italian salad dressing mix

Place seafood of your choice in mixing bowl; break up finely with fork. Add the remaining ingredients, except olives; mix well. Cover and refrigerate. Garnish with the olives and additional Picante sauce if desired. Serve with crackers, chips, or raw vegetables. Makes about 2-1/2 cups of dip.

Liver Pate

8 ounces Braunschwieger

4 ounces cream cheese, softened

1/4 teaspoon onion, chopped

1 tablespoon Worcestershire sauce

1 tablespoon butter

Bring all of the ingredients to room temperature. Combine all of the

ingredients in a blender container. Blend well. Serve on crackers.

Rib Steak Marinade

4 rib steaks cut 1 inch thick

1 clove garlic, peeled and minced

3/4 cup soy sauce

1 teaspoon Sucaryl

1 tablespoon ground ginger

In a small bowl combine the garlic, soy sauce, Sucaryl, and ginger. Place the steaks

in a glass bowl. Pour the mixture over the steaks and let marinate for 2 hours at room

temperature, turning frequently. Place the steaks on a broiler rack 2-inches from the heat

source and broil 8 minutes on each side. Serves: 4 at 125 calories per serving.

Tasty Dip

1 cup sour cream

1 pint mayonnaise (do not substitute with Miracle Whip)

1 teaspoon Accent

1 tablespoon sugar

2 tablespoons Parmesan cheese

1/2 teaspoon garlic salt

1 teaspoon onion flakes

1 cup Mozzarella cheese

In large bowl combine all ingredients and mix well. Chill.

Great recipe for vegetable dip.

Crumb Coating for Chicken

4 cups dry bread crumbs

1/2 cup oil

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon paprika

In large bowl combine all ingredients and mix well.

Keep in covered container in refrigerator.

Salsa

4 quarts whole peeled tomatoes, drained

1 green, red, or yellow pepper, not hot

4 whole cloves of garlic, chopped

2 large onions, chopped

2 tablespoons vinegar

2 tablespoons sugar

2 teaspoons oregano

2 teaspoons cayenne pepper

2 teaspoons cumin

1 teaspoon hot pepper powder, heaping

Beak up the tomatoes. Cook, in a large saucepan, pepper, garlic, onions, vinegar, sugar and salt