FRENCH FRY SAUCE

1/4 Cup Tomato Ketchup
1/4 Cup Mayo

Mix both of these together and eat with french frys. You can adjust the amounts to what ever size you would like to make. This is so good with frys. Me I love to eat ketchup with black pepper mixed in it on my frys.

HONEY MUSTARD DRESSING

3/4 Cup Sour Cream
1/3 Cup Mayo
1/3 Cup Dijon Mustard
1/3 Cup Honey
1 Tablespoon Lemon Juice (I use slightly more)

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

COME BACK SAUCE FOR ANYTHING

Like up here in Ky. some states have different sauces they use to dip stuff in. We all love to dip french frys in Kraft Mayo. We love to dip our frys also in a Wendy's Frosty. In Miss. they have a sauce they use on just about everything. It is good on frys on burgers or just dip bread into it. It is very easy make.




1 cup Mayo (Dukes or Kraft)
1/4 Heniz Ketchup
1/4 Cup Chili Sauce
1 Heaping Teaspoon Dijon Mustard
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
2 Teaspoons Worcestershire Sauce
11/2 Teaspoons Ground Black Pepper
1/4 Teaspoon Tabasco Sauce
1//4 Cup Light Olive Oil
 Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors blend.

Here is a simple type to make to see if you like it.

 Blend equal amounts of ketchup with equal amounts of mayo and then add 21/2 teaspoons ground pepper and stir it up good. If you want to you can even just mix up 1 teaspoon of mayo and 1 teaspoon ketchup with 1 teaspoon pepper. The pepper is what flavors it. You may not like this sauce and just make up a small amount to see if you do or you can use the first recipe. It is so good. Alsmost like thousand island dressing.

BUFFLO DRESSING

1 Bottle Ranch Dressing
1 Bottle Texas Pete Hot Sauce

Pour some of the ranch dressing into a bowl. Add the hot sauce to your taste. Stir good. Ref. until ready to use. Use with chicken wings or potato wedges. Or any kind of meat you would like.

OLE TIME TOMATO SALAD DRESSING

3/4 Cups Tomato or 1 small can
2 Tablespoons Cider Vinegar
1/2 Teaspoon or more Sugar
1 Teaspoon Salt
1/4 - 1/2 Teaspoon Black Pepper

Combine all the ings. in a small bowl. Stir with a fork. Pour over tossed salad. Make sure when eating you get some of the dressing off the bottom of the bowl. It may have a lot of it in the bottom as it is sort of thin. Very good.

RANDELL(NASHVILLE, TN.) SPAGHETTII SAUCE

Have you ever met someone and felt like you have knew them all your life. We met this guy while going to a neighborhood yard sale down in Nashville.  He was making BBQ. He had already sold out when we came back out to get a sandwich. Any way my son started talking to him about a homemade spaghetti sauce and he told us his recipe. Boy is it good. He is from New York , he really has some good recipes. I could listen to him all day because you could tell he knows how to cook. So here is his recipe for it. It makes a large pan full and you can freeze it as it is sort of expensive to make.

Randell's Spaghetti Sauce

2 Jars Ragu
2 Cans Delmonte (diced)Tomatoes with oragno and basil
1 Small Pack 92% Lean Ground Beef or use a good ground chuck
1 Roll Tenn. Pride Sage Sausage (use this brand only)
1 Pack Italian Sausage can use turkey
1 Cup Italian Bread Crumbs
1 Box Spaghetti


Cook the spaghetti. Keep warm. Then drain. Or can make sauce frist and the make the spaghett. Do not rinse with cold water tho.Make sure you use a different pan for each cooking each meat. Do not combine them and fix the meat together. In a skillet cook the ground beef and drain. Sit aside. In another skillet cook and crumble the sage sausage. Drain and sit aside. Take the turkey italian sausage and boil it. Let cool and then cut in 1 inch diagional pieces. Set aside. Take the Ragu and put in a kettle and add the tomatoes let get warm then add the meat one at a time and last add the italian sausage. Stir good. Add the bread crumbs. Simmer. Serve this resturant style with the spaghetti on the plate first and the sauce over it. This is so good. We served caesar salad and garlic bread with this. He said to not use Prago or Walmart brand spaghetti sauce when making this. We used the mushroom and onion but I think it would be best just using the traditional one.

EASY HONEY SOY SAUCE

This is a quick sauce to serve over baked chicken or even grilled chicken.

1/2 Cup Honey
2 Tablespoons Soy Sauce 
1/3 Cup Water

Mix and brush on chicken and grill or bake.

TOMATO GRAVY FOR MEATLOAF TOPPING

1 Can Crushed tomatoes
1 Can Sloppy Joe Sauce
1 Envelope of Onion Soup MIx
2 Teaspoons Brown Sugar

In a medium kettle mix all the ings. together and let simmer on low. Pour over your meatloaf slices as a sauce or can serve on the side as a sauce for the meatloaf.

PECAN PIE JAM

This is a sauce you can use over your plain cup cakes or over sweet bread or muffins.

1 Cup Pecans, finely chopped
1 Cup Granulated Sugar
1 Pinch of Salt
1 Tablespoons Ground Ginger
1 Tablespoon Cinnamon
1 Tablespoon Brown Sugar
1/2 Stick Blue Bonnet marg.
1 Tablespoon Apple Cider Vinegar or Lemon Juice

In a medium saucepan mix all the ings. together. Let cook on low until the sugar and butter is melted. Watch and don't let scorch. Let it cook until light brown. Cool. Use as a spread on your breads or muffins.

CHICKEN MARINATE

Oregano
Lemon Juice
Pepper, Salt and Garlic Powder
Chicken Stock

Mix all together and put washed chicken in a ziploc bag and marinate it. Can also use this recipe for putting on potato wedges. Do not reuse marinate if chicken has been marinated in it.

SUPER DUPPER BURGER SAUCE

3/4 Cup Kraft Mayo
3 Tablespoons Sweet Pickle Relish
3 Tablespoons Ketchup
1 Tablespoon Sugar
1 Tablespoon Dried Onion Flakes

In a small bowl blend all the ings. together and let set 1 hour before using on burgers. Keep ref.

BASTING AND DIPPING SAUCE

This sacue is good for dipping on almost any thing. You can use it to baste ham steaks with under the broiler. Baste them with the sauce ever few minutes. Be sure and get some out in a bowl to do this with and do not use it as a dipping sauce if it has touched the ham.

1/2 Cup Prepared Mustard
1/2 Cup Honey
1/4 Cup Light Corn Syrup
1/4 Cup Mayo or Miracle Whip
1 Tablespoon Dried Onion Flakes

In a bowl mix all the ings. together. Let set 10 minutes before using. Keep ref.

CREAM SYRUP

2 Cups Granulated Sugar
2 Cups Light Corn Syrup
2 Cups Whipping Cream, whipped
1 Teaspoon Nutmeg, freshly groundj

In a sauce pan combine the first 3 ings. Bring mixture to a boil, boil 3 minutes, stirring constantly. Remove from heat and stir in nutmet. Serve warm with french toast, pancakes, or waffles. Store in airtight container in ref.

WHITE CHOCOLATE SAUCE

1 Cup Whipping Cream
10 oz. White Chocolate, coarsely chopped and divided
2 Tablespoons light Corn Syrup
1/3 Cup Half and Half

In a saucepan, heat cream over medium heat just to boiling. Remove from heat. Reserving 1/3 cup chocolate, add remaining chocolate and corn syrup to cream. WIth a wire whisk, blend until smooth. Pour into a small bowl, stir in half and half. Cover and ref. at least 3 hours. Stir in remaining chocolate. Serve chilled over ice cream. Store in a airtight container in ref.

BLUEBERRY SAUCE

1/3 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Cornstarch
1 Tablespoon lemon Juice
1 Pack(16oz.) Frozen Blueberries, thawed and drained with juice reserved

In a saucepan, combine sugar, cinnamon, and cornstarch. Stir in lemon juice and 1/2 cup reserved juice blending well. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and stir in blueberries. Serve warm over ice cream or pound cake. Store in airtight container in ref.

HONEY SAUCE FOR CHICKEN

1/2 CUP HONEY
1/2 CUP KETCHUP
2 TABLESPOONS BROWN SUGAR
1 TEASPOON PREPARED MUSTARD
3 TABLESPONS APPLE CIDER VINEGAR
4 TABLESPPONS TERIYAKI
1 TABLESPOON CORNSTARCH
1 CUP WATER
6-8 SKINLESS CHICKEN BREASTS

In a saucepan heat the first 6 ings. Wisk together the cornstarch and water. Add to saucepan and continue to heat until thickened. Place the chicken breasts in a 13 x 9 sprayed glass baking dish. Pour the sauce over the top of the chicken and bake on 350 for 11/2 hours or until done.
Turn occasionally. Serve with rice or mashed potatoes and corn.

LIKE ARBYS HORSEY SAUCE

1 Cup Mayo
3 Tablespoons Bottled Horseradish Cream
1 Tablespoon Sugar
Mix all ings. together and chill

PEACH SAUCE

1Large Can Peaches (packed in juice or light syrup)
5 Tablespoons White Vinger
Honey or Sugar (to taste)
Drain peaches and set juice aside. Can save the juice to thin down sauce if it gets to thick. Put the peaches, vineger and honey in a blender and add about 1 Tablespoon of sugar or honey to get the right sweetness and sour taste you like. Blend until mixed. Can be used with rice or crab rangoons. Or can be used over ice cream.

OLD TIME HOT DOG SAUCE

1Clove Garlic, Crushed
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening


In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown.  Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.

EASY HOME-MADE PANCAKE SYRUP

2 Cups Sugar
1 Cup Water
1-2 Tablespoons Corn Syrup if you have some on hand
Pinch Salt
1/2 Teaspoon Imitation Maple Flavor

In a kettle bring the water, sugar and corn syrup and salt to a boil. Contine boiling for 2 minutes. Then remove from heat and add the maple flavoring. Let cool and keep ref. Makes about a pint. If you do not have the maple flavoring and have some maple flavored syrup add it to the kettle and it will flavor it.