Tartar Sauce

• 1 cup mayonnaise
• 1 TB sweet pickle relish
• 1 TB minced onion
• 2 TB lemon juice (optional)

Mix together in a small bowl. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.

Pizza Sauce

• 1 clove garlic (minced and mashed)
• 1 can (6 oz) tomato paste
• 1 can (8 oz) tomato sauce
• 1 TB olive oil
• 1 tsp salt
• 1/2 tsp sugar
• 1/8 tsp pepper
• 1/2 tsp oregano

Combine all ingredients. Makes about 1 1/2 cups, enough for two pizzas.

Rulon's Barbeque Sauce

2 c. ketchup
1-1 1/2 c. red wine vinegar
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce
1/2 c. brown sugar
1/2 c. molasses
1 Tbsp. liquid smoke
1/2 tsp. celery salt
little bit Tabasco sauce.

Heat and bring to a boil. Serve over any kind of meat.

Buttermilk Syrup

1 c. sugar
1 cube butter
½ cup buttermilk (or ½ cup milk with ½ tsp vinegar added)

Combine and bring to a boil. Remove from heat and add 2 tsp vanilla while stirring rapidly add 1 tsp baking soda. This will foam. Serve with pancakes, waffles or French toast. You don’t need to butter them first.

Submitted by: Debbie

Lisa's Great Grandma Miller's Christmas Caramel Cake

3 cups shredded carrots
1 1/2 cups raisins
2 1/4 cups sugar
2 1/2 cups water
1/3 cup shortening

Bring to boil and simmer 2 minutes.
Remove from pan to large bowl or flat pan to cool.

Add 2 tsp. of vanilla

Prepare:

3 cups flour
2 1/4 tsp soda
2 tsp cinnamon
3/4 tsp cloves
1 tsp allspice
1 1/2 tsp. nutmeg
3/4 tsp salt

Sift Together

Have you remembered to add 2 tsp of vanilla?

Mix wet and dry ingredients adding chopped walnuts.
Grease and flour 4X12 or little larger pan.
Bake 350 for 45 minutes

Caramel Sauce (I always double this)

2 cups brown sugar
3 tablespoons Corn Starch
2 cups very cold water
Bring to rolling boil for exactly 3 minutes
add a pinch of salt and 1/2 stick of butter
2 tablespoons of vanilla

Put sauce in separate container, and spoon warm over each piece of cut cake right before serving. Add a spoon of whipped topping to top off dessert.

My mom would serve this every Thanksgiving or Christmas, and the home teachers looked forward to coming to our house to taste this pioneer favorite.

Submitted by: Lisa

Coconut Syrup

1 cup buttermilk
2 cubes melted real butter
2 cups sugar

Cook about 1 or 2 minutes
Stir in 1 tsp baking soda
1 tsp coconut extract

Serve!

This is our family's favorite syrup. I think I got it out of the McCleve cookbook.

Submitted by: Lisa

Maple Syrup

In a saucepan mix:
1 c. brown sugar
1 c. white sugar
1 c. water

Let it boil then add:
1 cap of maple flavoring or about ½ tsp.

Let everything boil together for a few seconds, then it is ready to serve.

Submitted by: Melinda

Lemon Sauce

1 c. sugar
3 c. hot water
¼ c. cornstarch

Combine in saucepan and stir. Bring to a boil and let boil for 1 minute.

Add: 6 Tablespoons butter and let melt. Add ¼ c. lemon juice or orange juice. Stir. For pancakes or waffles.

Submitted by: Anna

Chicken – Barbecue Sauce

½ c. onion
¾ c. water
¾ c. catsup
¼ c. lemon juice or 1 lemon sliced
1 TB. Sugar
1/3 c. Worcestershire sauce
2 TB. Vinegar (optional)
1 tea. Salt
1 tea. Chili pwd.
3-4 lbs. meat

Place meat in shallow roasting pan. Arrange lemon slices and onion over meat. Roast for 15 min. (Chicken) or 30 min (ribs) at 450 degrees to brown. Combine remaining ingredients (lemon juice included). Bring to a boil and pour over meat. Continue baking at 350 degrees until tender 45 min to 1 hour. Baste meat as needed. If sauce gets too thick, thin with water.

Submitted by: Anna