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.

PICKLED BOLONGA

2 Rolls (14oz.) each Beef Bologna
4 Cups Vinegar
1 Onion, sliced
1 Lemon, sliced
2 Tablespoons Pickling Spice
1 Bay Leaf
2 Cloves Garlic, minced
1/2 Teaspoon Whole Black Peppercorns
1/4 Teaspoon Crushed Red Pepper Flakes

Cut bologna into 1-inch thick slices, quarter each slice. Place in a sterlized 11/2 quart jar. Like a large dill pickle jar. In a medium saucepan, combine remaining ings. Bring to a boil and simmer 8 minutes. Remove from heat and pour over bologna to within 1 inch of top of the jar. Seal jar and ref. 1 week to allow flavors to blend. Store in ref.

WHITE CHOCOLATE TRUFFLES

8oz. White Chocolate, broken into small pieces
1/4 Cup Butter
1/2 Cup Sifted Confectioners Sugar
1 Egg Yolk
1 Cup Blanched Almonds, lightly toasted

Melt choc. and butter in the top of a double boiler over low heat. Stir constantly. Remove from heat. Add sugar, egg yolk and beat with an electric mixer until smooth. Transfer mixture to a shallow glass casserole dish. Cover and ref. for 1 hour. Shape mixture into 1-inch balls. Roll in almonds. Cover and ref. at least 8 hours. Serve truffles in miniature foil cups at room temp. Store in airtight container in ref.

STRAWBERRY PUDDING FREEZE

1 Cup Cold Milk
1 Pack(4-serving size) Jell-O Vanilla Instant Pudding
1 3/4 Cups Cool Whip
1 Pint Strawberries, Sweetened and Mashed or 1 pack (10oz.) Frozen Strawberries, thawed and pureed

Pour milk into a bowl and add the pudding mix. Beat slowly until thick about 2 minutes. Blend in whipped topping and strawberries. Pour into 9-inch square pan and freeze until firm, about 4 hours or overnight.

STRAWBERRY SHORTCUT CAKE

1 Pound Cake
1 Pint Strawberries, sliced and sweetened
1 3/4 Cups Cool Whip

Cut the cake into 12 slices. Place 6 of the slices on a large serving plate or 6 individual dessert plates. Arrange half the strawberries on cake slices, spread with half the whipped topping. Repeat layers, ending with a dollop of whipped topping.

CREAM CHEESE BARS

1 Pack (10). Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans

Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well.  Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.