Combine 3/4 cup of water and sugar in glass bowl.Cook on High for 2 minutes or until sugar is dissolved; stir once.Stir in cornstarch, blended with remaining 1/4 cup of water and lemon juice.Cook on ...
Mix all ingredients in small saucepan.Stir and bring to boil Check for \"pepper\" hotness.Add Tabasco or mustard to suit. Serve with barbecued short ribs or spareribs. ...
Beat cream cheese in small bowl until smooth.Add melted chocolate.Mix well.Stir in crumbs and preserves.Refrigerate 1 hour or overnight.Shape into 1-inch balls.Roll in almonds, cocoa or sugar.Store ...
Mix together. (Blue cheese comes in 4 ounce brick, you need to crumble it with a fork.) Serve over crisp salad.Not low-calorie, but delicious. ...
Mix horseradish and dry mustard well.Melt preserves and apple jelly in saucepan over low heat.Mix with horseradish and mustard.Add ground pepper.Store in refrigerator.Keeps well for a long time.Good ...
Mix well and set aside.The longer it sets, the better. It will get thicker as it sets. Use on fruit salad, slaw or carrot and raisin salad. ...
Putvinegar,water, sugar and 2 tablespoons butter on stove andbringthisto a boil.Take flour, 1/3 cup butter and milk, mixtogether and by teaspoon drop in liquid.Cook slow.When done, add lemon extract ...
Mix together salt and flour.Add vinegar and cream.Blend well.Cook sauce in 2 tablespoons of bacon drippings, until thickened.Add bacon and eggs. ...
Mix flour, margarine, sugar and pecans together.Press in bottom of a 9 x 13-inch baking pan.Bake 15 minutes at 350\u00b0. Cool. ...
Place roast in Dutch oven or roaster.Place onion slices over top of roast.Combine rest of ingredients and pour over roast. Cover tightly and cook at 250 degrees for 5-6 hours.Serves 12-16. ...