To make lemon sauce you will need:
1 cup sugar
1 TBSP cornstarch
¼ tsp salt
1 cup boiling water
½ cup lemon juice
1 tsp grated lemon peel
Mix sugar, cornstarch and salt in a saucepan. Stir in boiling water; cook and stir until clear and thick and at a boil. Remove from heat and stir in lemon juice and peel. Serve warm. Makes 1 2/3 cup.


You will need:
1 (6 oz) package chocolate chips
1/3 cup milk
1/3 cup peanut butter
¼ cp corn syrup
½ tsp vanilla
Heat all ingredients except vanilla over low heat in a saucepan. Bring to boil stirring constantly. Remove, stir in vanilla. Serve warm over ice cream.
Makes 1 ½ cups


You will need:
3 squares (1 oz each) semisweet chocolate, broken up, OR ¼ cup semisweet chocolate chips
1/3 cup heavy cream
½ cup light corn syrup
1/3 cup smooth peanut butter
1 tsp vanilla extract
In a medium glass bowl or measuring cup, combine chocolate and heavy cream. Microwave on HIGH for 30 seconds Stir, microwave an additional 30 seconds, then stir until smooth.
Add corn syrup, peanut butter and vanilla extract. Stir until smooth. Microwave an additional minute or until heated through. Serve immediately or refrigerate, tightly covered, for up to 1 month. Heat briefly before serving.


You will need:

2 ¾ cup raspberry jelly
1 ¼ c. cranberry sauce
1 tsp vanilla
2 TBSP lemon juice
½ cup whipping cream
Combine jelly, sauce, vanilla and lemon juice in mixer and blend until smooth. Add whipping cream and blend well. Chill before serving. Serve sauce with fruit salad or as a topping for crepes or pancakes, or as a relish for pork or turkey roasts.


2 PACKAGES (10-12 oz each) frozen raspberries
Sugar (optional)

Thaw raspberries; drain and reserve juice. Puree berries briefly in a food processor or blender. Sieve puree to remove seeds. Thin with some of the reserved juice, if desired. If puree seems too tart, sweeten to taste. May be refrigerated up to 3 days or frozen 6 months or longer. Makes 2 to 2 ½ cups.


You will need:

1 cup sugar
1/3 cup unsweetened cocoa
½ cup evaporated milk
1 TBSP light corn syrup
½ stick butter or margarine*
Combine all ingredients and boil 5 minutes. Makes about 6 (1/4 cup) servings.

Sandra’s cooknote: when using margarine in a recipe, be sure to use a solid stick margarine that can be used in cooking. Don’t use a soft spread. To the best of my knowledge, Imperial is a solid stick margarine that can be used in cooking or baking. Or do as I do, and just cook and bake with solid stick BUTTER.


You will need:
5 oz bittersweet chocolate
¼ cup (1/2 stick) unsalted butter
¼ cup sugar
1/3 cup whole milk
1/3 cup whipping cream
2 tsp vanilla extract
Dash salt

Cook the chocolate, butter, sugar, milk and cream in the top of a double boiler set over but not touching gently simmering water, stirring often, until smooth, about 8 to 10 minutes.

Remove the sauce from the heat; stir in the vanilla and salt. Serve warm. (This can be made ahead and refrigerated up to 1 week or frozen up to 1 month. Gently reheat in the microwave oven at 50% power or in a double boiler over boiling water until warm and flowing. Makes 1 ¼ cups.


All you will need is:
4 OZ bittersweet or semisweet chocolate, chopped (about 2/3 cup)
1/3 cup milk
2 TBSP coffee-flavored liqueur (such as Kahlua)
Melt chocolate in milk in a microwave oven or over low heat, stirring often until smooth. Stir in liqueur. Serve warm. Makes ¾ cup.

Sandy’s cooknote: You may notice that a lot of sauce recipes, especially the sweet ones, require the use of a double boiler. If you don’t HAVE a double boiler, you can often make one up using something like a stainless steel bowl for the top part; a saucepan for the bottom. Don’t put too much water in the bottom half; most directions call for the water to be simmering, not boiling, and you don’t want the top part of the boiler to come in contact with the water boiling underneath. If you burn or scorch chocolate, it’s ruined. Ditto cooking eggs for a recipe – if it gets too hot, the recipe will be ruined. But keep in mind, a double boiler is a great investment. Back in the day, you could buy glass ones to keep a good eye on the water boiling underneath. Joy of Cooking often recommends the use of a glass double boiler. (I haven’t seen one of these since I was a child). **


You will need:

½ cup firmly packed dark brown sugar
1 TBSP cornstarch
¼ cup water
½ cup half-and-half or light cream
2 TBSP light corn syrup
1 TBSP butter
1 tsp dark rum
In a heavy saucepan, combine sugar and cornstarch. Stir in water, then cream and corn syrup. Cook and stir until bubbly. Cook and stir 2 more minutes and remove from heat. Stir in butter and rum. Serve warm or cold. Makes 1 cup.


There must be over one hundred sauces just for tomatoes; there are so many variations. But keep in mind, once you find a basic tomato sauce recipes that you and your family like, you can adapt it to suit yourself. This first recipe is a fairly simple fresh tomato pasta sauce recipe.

To make Fresh Tomato Pasta Sauce, you will need:

1 pound tomatoes, peeled, seeded, cored and chopped
1 TBSP olive oil
¾ tsp EACH: salt, sugar
½ tsp ground black paper
1 ½ to 2 tsp balsamic vinegar
4 ounces pasta
Grated Parmesan cheese (optional)
In a blender or food processor, combine and process tomatoes, olive oil, salt, sugar, pepper and vinegar to make a rough-textured sauce. Adjust seasonings to taste.

Cook pasta according to package directions. Drain. Return pasta to pot and add sauce. Toss together over low heat for about a minute to heat through If desired serve with grated Parmesan cheese. Makes 1 ½ cups sauce.

*add ¼ cup chopped fresh basil;
* ¼ cup chopped olives and 1 ½ tsp grated orange peel;
* ½ cup crumbled feta cheese and ¾ tsp rosemary;
*3 TBSP capers and 2 TBSP chopped parsley.


You will need:

2 large onions, to measure 2 cups chopped
1 TBSP minced garlic
2 cans (28 oz each) crushed tomatoes
1 TBSP olive oil
1 can (6 oz) tomato paste
1 TBSP plus 1 tsp dried Italian seasoning
1 TBSP Worcestershire sauce
1 tsp sugar

Heat the olive oil on medium heat in a 4 ½ quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic. Let the onion mixture cook while opening the tomato cans, until the onions just start to soften, about 3 minutes.

Add the crushed tomatoes and tomato paste to the pot and stir well to combine. Add the Italian seasoning, Worcestershire sauce and sugar and stir well to incorporate.

Cover the pot and simmer for 10 minutes, lifting the
lid to stir from time to time. (If the mixture reaches more than a slow boil, reduce the heat). Cool any sauce you don’t use immediately and freeze in 2 heavy-duty zipper top plastic bags. Makes 8 ½ cups.


Handy for casseroles, rice dishes and stews—or flavor to taste with herbs such as oregano and basil, and use as a pasta sauce.

To make Basic tomato Sauce you will need:

5 ½ pounds tomatoes
2 onions, quartered
2 Anaheim chiles, stemmed; seeded if desired
4 cloves garlic
3 bay leaves
Salt, optional
Peel and quarter tomatoes. Puree in batches if necessary, in food processor or blender. There should be about 11 cups of pureed tomatoes. Pour into Dutch oven.

Add onions, chiles and garlic to processor or blender used for tomatoes, and puree. (There is no need to rinse processor or blender between steps). Add onion mixture and bay leaves to tomatoes. Simmer, uncovered, stirring occasionally, until thickened, about 2 hours. Season to taste with salt and remove bay leaves. Refrigerate if not using at once. Can be frozen.


You will need:

2 cloves garlic
2 pork neck bones
1 beef short rib
4 ounces hot Italian sausage with fennel
4 oz pepperoni, sliced
2 cans (28 oz each) chopped tomatoes
1 can (8 oz) tomato paste
2 cans (8 oz each) tomato sauce
1 TBSP black pepper
1 tsp salt
2 tsp sugar
2 oz sliced mushrooms (optional)
1/8 cup fresh parsley, minced
2 bay leaves
2 TBSP grated Romano cheese
2 TBSP grated Parmesan cheese
1 TBSP Italian seasoning
Slice garlic and lightly sauté in hot olive oil for about 1 minute. Place in small dish.

Brown neck bones and short rib in a small amount of olive oil. Remove to side dish and sauté pepperoni. Remove, set aside. Sauté hot Italian sausage. Place garlic and all of the meats in a large saucepan. Add tomatoes, tomato sauce, tomato paste, mushrooms, parsley, sugar, bay leaves, salt, pepper, cheeses, Italian seasoning and 4 quarts of water.
Stir in all ingredients and bring to a rapid boil. Boil about 1 minutes and reduce heat to low so sauce simmers gently. Cook on low heat about 10 hours* or until meat falls off the bones, stirring occasionally. If desired, chop meat into small pieces and return to sauce. Serve sauce with cooked spaghetti or other pasta.

*Sandra’s Cooknote: I would suggest when you reach the point where you are going to cook the sauce on low heat for 10 hours that you transfer it to a crockpot so that it doesn’t burn).


You will need:
4 tsp cornstarch
1 cup cold water
½ cup distilled white vinegar
½ cup sugar
¼ cup tomato paste

In a small saucepan, combine all ingredients, mixing well. Bring to a boil over medium heat, stirring constantly. Remove and set aside until ready to use, or cover and keep in the refrigerator up to 8 hours.


You will need:
¼ cup chopped shallots or onion
2 TBSP butter or margarine
1 can (13 ¾ oz) ready to serve beef broth
1 can Port or red wine
Salt & pepper (optional)

Cook shallots in butter in medium saucepan over medium heat 2-3 minutes or until shallots are tender. Add beef broth and port; bring to a boil. Reduce heat; boil gently about 20 minutes or until sauce is reduced to about 2 cups. Season with salt and pepper, if desired. Makes 2 cups.


You will need:

2 LBS tomatillos, husked and rinsed
2 large white onions, coarsely chopped
5 cloves garlic
5 or 6 jalapeno or Serrano chiles, stemmed
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
3 TBSP corn oil or lard, melted
¾ cup chopped cilantro

Place tomatillos, onions, garlic and chiles in roasting pan. Sprinkle with salt and pepper. Add oil and mix to coat all ingredients. Roast at 450 degrees 45 minutes. Remove from oven and let cool slightly. Put in food processor and pulse to coarse consistency. Add cilantro and blend. Add water if too thick. Taste and adjust seasonings. Pour into saucepan and keep warm while preparing enchiladas. Makes 2 1/2 cups sauce.


You will need:

Use this sauce to baste vegetables, such as eggplant or zucchini, while grilling
2 TBSP honey
2 TBSP grated ginger root
¼ cup rice vinegar
¼ cup balsamic vinegar
¼ cup low sodium soy sauce
Place all ingredients in a jar with a tight lid and shake well to mix. Makes about 1 cup.


You will need:
Measure drippings from the ham. For 2 TBSP drippings you will need 2 tablespoons flour. Cook, stirring until smooth. Gradually add 1 cup of unsweetened pineapple juice or 1 cup apple cider. Boil. Add ½ cup raisins; simmer 10 minutes.


You will need:

1 cup sugar
1 cup raisins
2/3 cup apple jelly
3 TBSP white wine vinegar
2 TBSP butter
1 TBSP lemon juice
¼ tsp ground cloves
¼ tsp mace
¼ tsp salt
1/8 tsp pepper

In a 2 to 3 quart pan over medium heat, stir sugar and half cup water until the sugar is dissolved, about 2 minutes. Add raisins, jelly, vinegar, butter, lemon juice, cloves, mace, salt and pepper. Reduce heat to low and simmer, stirring often, until raisin sauce is reduced to 2 ¼ cups, about 15 minutes. Serve warm.
Sandy’s Cooknote: good with ham OR roast turkey.


I have the date 12/29/94 written on this recipe card.

You will need:

½ CUP sugar
1 TBSP plus 1 tsp cornstarch
1/8 tsp salt
1 cup hot water
2 TBSP butter at room temperature
2 TBSP whipping cream
1 tsp vanilla
2 TBSP dark rum or 2 tsp rum extract
½ cup raisins

In a small heavy saucepan, combine sugar, cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring gently and constantly with a rubber spatula, about 3 minutes or until mixture is thick and clear. (Overbeating or overcooking thins the sauce).
Remove from heat. Add butter and stir gently until it has melted. Stir in cream, vanilla, rum and raisins. Serve warm, at room temperature or refrigerated. Makes 2 cups.


You will need:

¾ cup chopped onion
2 cloves garlic, minced
3 TBSP olive oil
1 pound ground beef
½ pound ground pork
2 cans tomatoes (1 lb, 12 oz size each)
1 cup red wine
¼ cup parsley flakes
1 tsp salt
1 tsp sugar
½ tsp crushed red pepper
½ tsp oregano
2 bay leaves

Cook onion, garlic in hot oil until tender; add meat, brown. Stir in remaining ingredients. Simmer 1 hour. Stir occasionally. Serve over spaghetti. Serves 6-8.


1 TBSP butter or olive oil
3 green onions, with tops, thinly sliced
1-2 cloves garlic
½ lb fresh mushrooms, sliced
1 tsp minced fresh thyme or ¼ tsp ground thyme
¼ tsp Worcestershire sauce
¼ cup zinfandel wine
Salt & pepper
2 TBSP minced parsley
In a frying pan melt butter over medium heat; add green onions and garlic; stir until onions and garlic are soft, about 1 minute. Add mushrooms, thyme and Worcestershire sauce. Cook until mushrooms are soft 3-5 minutes. Pour wine into the pan; bring to a boil. Remove from heat. Season to taste with salt and pepper. Spoon sauce onto or alongside meat. Sprinkle with parsley. Makes 4 servings.


3 TBSP vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 cup catsup
1 cup American style chili sauce
½ cup packed light brown sugar
½ cup cider vinegar
2 TBSP steak sauce (such as A1)
2 TBSP spicy brown mustard
2 TBSP Worcestershire sauce
In heavy bottomed medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often until onion is golden, about 8 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to low. Simmer, stirring often, until slightly thickened, about 40 minutes. Cool completely. To store, refrigerate in airtight food container up to 1 week. Brush onto food during last 10 minutes of grilling. Makes about 2 cups.

One more! This is clam sauce – I had no idea how much I would fall in love with clam sauce and spaghetti until it was served to me at a dinner party.

To make Jan’s Clam sauce you will need

6 cans chopped or minced claims (6 ½ oz)
3 sticks butter
Salt to taste
¼ tsp black pepper
¼ tsp cayenne pepper
½ to ¼ tsp garlic powder
2 large or 3 small bay leaves
½ cup chopped parsley
¾ cup water
1 cup Parmesan cheese
Cooked Pasta

Melt butter over low heat. Add clams and juice. Add pepper and cayenne, garlic powder, bay leaves, chopped parsley and water. Cook slowly for ½ hour. Add 1 cup Parmesan cheese and cook slowly, stirring often, for 15 minutes. Rinse cooked pasta with hot water, then put into pot with the claim sauce and add ½ stick butter. Serve!

Sandra’s Cooknote: Jan says All ingredients are to taste—if you want more of something, put it in! The really great thing about this recipe is that – if you keep cans of clams in the pantry along with spaghetti—this is a dish you can whip up for unexpected company.

End of Part 3

Happy Cooking!

–Sandra Lee Smith
Read on re


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