Worcestershire Sauce

This will keep for a long time in canning jars, or makes great presents for those Bloody Mary fans amongst your friends.

1 tbsp olive oil
6 oz peeled fresh horseradish, chopped
2 med white onions, chopped
3 tbsp jalapeno, minced
3 tbsp garlic, minced
1 tsp coarse ground black pepper
2 cups water
4 cups white vinegar
1 cup molasses
2 cups dark corn syrup
1 oz anchovy fillets, chopped
12 whole cloves
1 tbsp salt
1 lemon, peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions, jalapeno, and garlic. Saute until onions are translucent, about 5 to 8 minutes.

Add all other ingredients. Bring to a boil, turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask if possible (these are expensive and I haven't done this so far. They are called "vinegar casks" from what I have found. I just use canning jars.)

Allow to age about a month before using.

Hot Fudge Sauce

Pictured here with vanilla ice cream and fresh raspberries.

6 oz chocolate chips
1 oz unsweetened chocolate
1/3 cup butter
1 tsp vanilla

Melt in a double boiler

Add
2 cups icing sugar
10 oz evaporated milk

Cook until bubbly or until you despair of every seeing bubbles and decide it is done.

Serve hot over anything.

To reheat, either heat in water in a jam jar, or microwave on half power for thirty seconds.

Lentil Sweet Potato Soup

Mouth watering yet?

Raisin Cranberry Scones

Actually this is my regular scone recipe. I ran out of raisins and so chucked in a handful of dried cranberries. It was good.

4 cups flour
1/2 cup sugar
2 tsp salt
2 tsp baking powder
1 tsp cream of tartar
1/2 tsp baking soda
Sift together and cut in 4 tbsp shortening.
1 cup raisins or
1/2 cup raisins and 1/2 cup dried cranberries or
1 cup whatever dried fruit you fancy

Add 1 egg and stir into flour
sour milk to knead - about 1 cup (sour milk can be quickly made by adding a tsp white vinegar (found under the sink at Mum's) to the milk and stirring)

Roll out about 3/4 inch thick and cut into triangular pieces
Bake on ungreased cookie sheet at 400 degrees for 15 minutes.

These should barely start to brown. If they do they will be dry the next day if you have leftovers.

Quote of the day: "Raisins are just humiliated grapes."

Buffalo Wings

!Warning! This is hot.

Party wings. As many as you want.

Buffalo Wing Sauce

1 cup Louisiana Hot Sauce
5 to 6 generous shakes of Worcestershire sauce
1 tbsp butter

Bake wings on baking tray for 35 minutes.
Remove from oven, toss with sauce, return to oven for 15 minutes.
Remove from oven, toss with sauce, return to oven for ten minutes (unless they were frozen in which case this is about twenty minutes).
Remove from oven, toss with sauce, serve with blue cheese dressing.

These are spicy. If you are serving them to people who are not fans of hot food, skip the last tossing and serve them with the baked on sauce.

Buffalo Roquefort Chicken

Split a half chicken breast to create a pocket.
Stuff with blue cheese.
Secure pocket with toothpicks.
Carefully dredge in breadcrumbs.
Top with buffalo sauce.
Repeat as necessary for the number of chicken breasts you have.

Bake at 350º for 45 minutes.

Buffalo Sauce
1/2 cup Louisiana hot sauce
5 or 6 generous shakes of Worcestershire Sauce
1 tbsp butter
Bring to a boil then shut off heat.

Roquefort and Apple Stuffed Chicken

Split a half chicken breast down the middle to create a pocket.

Stuff with crumbled blue cheese.
Secure pocket with toothpicks.
Season with salt and pepper.
Carefully dredge in breadcrumbs (I set the bottom in a bowl of breadcrumbs, then spoon more breadcrumbs over the top.)
Cover with slices of Granny Smith apple.
Repeat as necessary for the number of chicken breasts you have.

Place in a greased baking dish pocket side up.

Bake at 350º for 45 minutes.