Buttermilk Syrup

1 cup white sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp baking soda
1 tsp vanilla extract

Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.

Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

Note: Make sure your pan is big enough as the syrup will foam up. Serve this right after you make it because the foam will slowly disappear, and that is the best part of the syrup.

Variations: make a cinnamon syrup by adding 1 tsp. cinnamon, 1 Tbsp huckleberry concentrate, or whatever flavoring you want. 

Microwave Homemade Spaghetti Sauce

Originally in the 1991 cookbook

Ingredients

1 medium onion, sliced
6 medium mushrooms, sliced
1/2 cup sliced celery
1/2 green pepper, thinly sliced
2 cloves garlic, minced
1 1/2 tbsp oil
1/2 pound lean ground beef
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1 tbsp chopped fresh parsley
1/2 tsp oregano

Directions

1. Combine onion, mushrooms, celery, green pepper, garlic, and oil in a 2-quart microwave proof casserole dish.
2. Cover dish with lid and cook on high for 5 minutes.
3. Stir in beef and cook on high for 3 minutes. Stir several times.
4. Blend in tomatoes, tomato paste, parsley, and oregano.
5. Cover and cook on high for 15-20 minutes, or until sauce thickens.

Microwave Basic White Sauce

Originally in the 1991 cookbook

Ingredients

1 cup milk
2 tbsp margarine
2 tbsp flour
- dash white pepper
- dash nutmeg

Directions

1. Place milk in 4 cup glass measuring cup and cook on med-high for 2 minutes. Set aside.
2. Place margarine in 2 cup glass measuring cup and cook on high for 45 seconds.
3. Stir in flour and continue to cook on high for 1 minute.
4. Add milk, pepper, and nutmeg to flour mixture and stir briskly.
5. Cook on high for 3-4 minutes, or until mixture boils, stirring once during cooking.
6. Let stand 5 minutes before serving.

Makes 1 cup.

White Sauce

Originally in the 1996 cookbook

Ingredients

6 tbsp margarine
6 tbsp flour
3 cups milk

Directions

1. In a pan, melt margarine. Add flour. Heat to boiling.
2. Add Milk and heat until thickened, stirring constantly. Salt and pepper to taste.

Cheese Sauce
Add grated or cubed cheese with milk, stirring constantly. Salt and pepper to taste.

Fudge Sauce

Originally in the 1994 cookbook

Ingredients

1 can (14 1/2 ounces) evaporated milk
2 cups sugar
4 ounce unsweetened chocolate
1 tsp vanilla
1/2 cube margarine
1/2 tsp salt

Directions

1. Heat milk and sugar to rolling boil, stirring constantly. Boil and stir for 1 minute.
2. Add chocolate, stirring until melted.
3. Beat over heat until smooth. (If sauce has slightly curdled appearance, beat vigorously until creamy smooth).
4. Remove from heat; blend in margarine, vanilla, and salt.
5. Pour over ice cream or desserts.

Praline Sauce

Originally in the 1991 cookbook

Ingredients

1/2 cube margarine
1/2 cup powdered sugar
2 tbsp maple syrup
1/4 cup water
1/2 cup finely chopped nuts

Directions

1. Heat margarine over medium heat until golden brown. Cool.
2. Gradually add sugar, mixing until smooth.
3. Stir in syrup and water.
4. Heat to boiling; boil and stir 1 minute.
5. Cool slightly.
6. Stir in nuts.

Popcorn Syrup

Originally in the 1994 cookbook

Ingredients

1 cube margarine
1 pound brown sugar
1 cup light corn syrup
1 1/2 tsp salt
1 cup evaporated milk
1/2 cup granulated sugar
1 1/2 tsp vanilla

Directions

1. Combine margarine, brown sugar and corn syrup.
2. Stir well, until dissolved, over medium heat.
3. When boiling, stir in salt, milk, granulated sugar and simmer.
4. Stir constantly, until it forms a soft ball.
5. Pour over popped corn.

Imitation Maple Syrup

Originally in the 1991 cookbook

Ingredients

4 cups sugar
1/2 cup brown sugar
2 tbsp light corn syrup
2 cups water
1 tsp maple flavor
1 tsp vanilla extract

Directions

1. Combine sugars, light corn syrup, and water.
2. Stir until dissolved; bring to boil.
3. Cover and boil gently for 10 minutes.
4. Do not stir.
5. Remove from heat, cool slightly.
6. Add vanilla and maple flavor.
7. Stir only until mixed.

Fruit Dip

Originally in the 1996 cookbook

Ingredients

1 small jar marshmallow creme
1 8 ounce package creme cheese
2 tbsp (approx.) lemon juice

Directions

1. Blend all ingredients well until smooth.
2. Serve with chunks of fruit.

Steak Marinade

Originally in the 1996 cookbook

Ingredients

1/2 tsp ginger
1/4 cup soy sauce
1 green pepper, chopped
1 garlic clove, minced
3/4 cup oil
3 tbsp honey or sugar
2 tbsp vinegar or lemon juice

Directions

1. In a small bowl, combine all ingredients; mix well.

Makes 1 1/3 cups

Note
Allow 1 to 1½ 1/2 cups marinade for 2 pounds of steak.

Country Gravy

Submitted by Chris Fowler

Jon's favorite breakfast is biscuits and gravy and I searched long and hard for a good country gravy recipe I could use, instead of a package from the supermarket.

Ingredients

1 tbsp oil
2 tbsp flour
1 cup milk
1/4 tsp salt
1/4 tsp pepper

Directions

1. Cook sausage (or whatever meat you want to add to gravy). Add oil to drippings and stir in flour. Cook 2-3 minutes over med-high heat, stirring constantly until mixture is light brown.
2. Stir in milk, heat over medium heat, stirring constantly, until mixture is boiling and thickened. If too thick stir in more milk 1 tbsp at a time. Stir in salt and pepper & season to taste.

Makes 1 cup gravy

Enchilada Sauce

Submitted by Chris Fowler

Use this sauce for bean burritos or other dishes you want to spice up Mexican style.

Ingredients

1 tbsp corn oil
1 onion, chopped (8 oz or 1 cup)
2 cloves garlic, minced (1/4 oz or 1 tbsp )
1 tsp chipotle or cayenne pepper, or season to taste
1 can (28 oz) crushed tomatoes
2 tsp lemon juice (or lime if you have it), optional

Directions

1. In a medium sauce pan, heat oil over medium heat. Add chopped onions and cook until soft, stirring occasionally, abt 5 min.
2. Add garlic and pepper, stirring once.
3. Add tomatoes and lemon/lime juice. Turn up to high, bring to a boil, then turn to low and simmer 5 min.

Use immediately, refrigerate, or freeze
Makes 18 servings, 1/4 cups each.
Recipe from Cook for Good Basics, 2009.

Vegetarian Spaghetti Sauce

Submitted by Chris Fowler

I have searched long and hard for a spaghetti sauce I could make in bulk at home, and use throughout the month. This one meets meets all my requirements, as well as being hearty and good. You can find the original recipe on allrecipes.com. Enjoy!

Quick and easy homemade spaghetti sauce with tomatoes, onions, garlic, basil and oregano. Add your favorite vegetables and use fresh herbs if you have them.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4

Ingredients

Regular 2 tsps olive oil 1 small onion, chopped 2 green onions, chopped 2 teaspoons crushed garlic 1 (28 ounce) can peeled and diced tomatoes 4 tsp dried basil 4 tsp dried oregano 1 tsp white sugar

Bulk Recipe 3 Tbsp oil 2 small onions, finely chopped 3 Tbsp crushed garlic 1 #10 can of diced tomatoes 5 Tbsp + 1 tsp basil 5 Tbsp + 1 tsp oregano 1 Tbsp + 1 tsp white sugar

Directions

1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic.
2. When onions are clear, stir in tomatoes, basil, oregano and sugar.
3. Bring to a boil, reduce heat to low, and simmer for 20 minutes.