Hot Fudge SauceSource: Eagle BrandFor a sophisticated version of this classic ice cream topper, add a splash of almond, coffee, mint or orange flavored liqueur. Treat friends to a holiday gift of this lovely sauce.Servings: 2 cups1 cup (6 ounces) semisweet chocolate

Vicksburg Dipping Sauce for Boiled Shrimp1/2 cup chopped stuffed olives1/2 cup finely chopped celery2 medium onions, finely chopped1 tablespoon sweet pickle relis pint mayonnaise2 tablespoons chili sauce1/2 teaspoon horseradish2 hardboiled eggs, grated1

Cherries Jubilee1 (16 ounce) can pitted dark sweet cherries1/4 cup granulated sugar2 tablespoons cornstarc/4 cup kirsch or cherry brandyVanilla ice creamDrain cherries. Reserve syrup and add water to make 1 cup liquid. Blend sugar and cornstarch. Add syrup and co

Cockroach Clusters12 ounces chocolate chips1 teaspoon grated chocolate1 cup raisins2 cups thin pretzel sticks, broken into 1 inch piecesPlace chocolate in a microwave safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15 second incre

Cranberry Gelatin Salad1 large box cranberries1 orange, peeled1 orange, unpeeled1 cup nuts, chopped1/4 cup cold water1 small box strawberry gelatin1 cup boiling water1 envelope plain gelatine2 cups granulated sugarGrind cranberries, peeled and unpee

Coq au Vin1 (4 pound) chicken, cut into pieces1/2 to 3/4 cup flourVegetable oil2 cloves garlic, minced1 small onion, sliced3 large potatoes, cut in quarters3 large carrots, cut in half3 tablespoons butter, melted3 cups dry red wine1 (3 ounce) can slice

Strawberry Pineapple Cheese CakeuGraham Cracker Crust/u1 1/4 cup graham cracker crumbs4 tablespoons (1/2 stick) butterBlend and press into 9 inch pie pan, set aside.uFilling/u (this recipe can be doubled): 1 (8 3/4 ounce) can sugar free pineapple, crushe

No Roll Pastry Shell1 1/2 cups sifted flour1 1/2 teaspoons granulated sugar1 teaspoon salt1/2 cup vegetable oil2 tablespoons cold milkSift dry ingredients into a 9 inch pie pan. Combine oil and milk and beat with a fork. Pour over flour mixture. Mix with fork until

Infused OilsPlace herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.Pour through a fine wire mesh strain

Papas con Rajas (Potatoes with Peppers)Use this as a filling for tacos or quesadillas or as a substitute for hash browns.3 Idaho baking potatoes4 large poblano peppers2 medium onions, sliced into rings 1/4 cup crumbled Mexican queso fresco2 or 3 cloves garlic, minc

Butterscotch Sauce Source: 1948 Watkins Cook Book 1 1/4 cups light brown sugar 2/3 cup light corn syrup few grains salt 4 tablespoons butter 3/4 cup cream 1 teaspoon Watkins vanilla Cook the sugar, syrup and butter together until mixture forms a s