Lois Young's Family Recipes

Sauces

AUNT ALICE'S MAYONNAISE 
1 cup vinegar 		1/2 cup water 
1 cup sugar 		3/4 cup cream 
2 eggs 			1 Tab. flour

Beat eggs until light, add sugar and 2 Tab. of vinegar; mix well 
Add water and cream slowly, beating constantly. 
Add remaining vinegar, beat well. Chill well. 

CHEDDAR CHEESE SAUCE 
Add 1/2 cup grated sharp cheddar cheese and a 
pinch of cayenne to white sauce. Stir until 
melted. 

CHOCOLATE FONDUE OR HOT FUDGE 
SAUCE FOR ICE CREAM 
1 14 oz. sweetened condensed milk 
1 12 oz. jar marshmallow creme or 
1 cup of miniature marshmallows 
1 12 oz. choc. chips 
1/2 cup milk 
1 tsp. vanilla

Combine all ingredients in a saucepan 
(double boiler) or fondue pot. 
Heat over medium heat, stirring constantly 
until heated through and mixture is smooth.

Can be made ahead and reheated, 
Add a little milk if too thick. 
Makes 4 cups

Can be made in microwave stirring often. 

FLOSSIE'S LASAGNA SAUCE
(Flossie Kirby, neighbor from 1952 to 1962)   
1 can Italian tomatoes (28 oz. approx.) 
2 cans Contadina Tomato paste (6 oz . cans) 
1 tsp. basil 
3/4 tsp. oregano 
1/2 cup onion 
1 clove or 1 t. minced garlic or 1/8 t. garlic powder 
Salad Oil
Mix together and cook covered 2 or 3 hours

2 lbs. Italian sausage (browned) 
Add to sauce.

Parmesan Cheese 
Mozzarella Cheese

Layer meat sauce, cheese, noodles and cheese, Repeat with meat sauce on the  top.

Approx. 30 Bott Boi noodles for amber loaf pan, (5 1/4 x 9 x 2  3/4 in.)

6 oz. noodles in 11 5/8 x 9 1/4 x 2 1/2 in. 

RAISIN SAUCE

      

            
1/2 cup raisins
            
Brown sugar 1/3 cup
      
      

            
Water or cider 1 3/4 cup
            
1/2 tsp. salt
      
      

            
Cornstarch 1 Tab. or 2 Tab. flour
            
Pepper, few grains
      
      

            
Dry mustard 1 tsp
            
2 to 4 Tab. Vinegar
      

Add raisins to water or cider and simmer 10 min. 
Combine cornstarch, mustard,  brown sugar, salt and pepper. 
Blend in vinegar. 
Stir into raisins and water. Cook 3 min. longer, stirring constantly.

Serve hot with baked ham or Canadian bacon, or 
pour over cold sliced ham in a shallow dish and bake in a slow oven.

300° for 30 min.
Makes about 2 cups 

SHRIMP COCKTAIL SAUCE 
1/2 cup chili sauce 
1/3 cup catsup 
2 Tab. horseradish 
1 1/2 tsp. Worcestershire sauce

Add 2 Tab. lemon juice and a few drops of tabasco sauce 
if desired.

Mix and chill 

WHITE SAUCE 
2 T. butter, margerarine, or oleo 
2 T. flour 
1/2 t. salt 
1 cup milk

Place butter in custard cup. 
Microwave on high until butter is melted.
Blend in flour and salt to make a smooth paste. 
Set aside.

Place milk in 1 qt. microwave safe container. Microwave 2 min. 
30 sec. on high or until milk is about to boil.

Beat in butter-flour paste, using a wire whisk 
Microwave 2 minutes on 8 or until thickened, stir after 1 min. 
Mix well before using.
 
Note: To double recipe, heat 2 cups milk 4 to 5 
min. on high.