Hot Fudge Sauce

If you're throwing a homemade ice cream making party or a banana split party, this great hot fudge sauce recipe is perfect to top your ice cream treats with. My wife got the recipe from a lady in Louisiana name Opal Martin.  Great for sundaes, banana splits and almost anything you’d like to put warm hot chocolate fudge on.  It only takes about 5 minutes to make.  This recipe is why I keep a supply of cocoa in the pantry at all times (this and the chocolate skillet cake recipe). I like more of a milk chocolate fudge myself and sometimes add a few tablespoons of evaporated milk when I make it.  Either way is terrific. Saved me many a trip to the grocery store when the missus gets a craving for a hot fudge sundae.  I keep the leftover sauce in the fridge in some little fruit jars I keep for leftover fudge sauce, sweet and sour sauce, homemade tartar sauce or homemade pimento cheese.You can reheat the sauce for a few seconds in the microwave. It's just lovely stuff.

Ingredients:

•   1 cup sugar
•   1/3 cup cocoa
•   3 tbsp flour
•   1/3 tsp vanilla
•      ¼ tsp salt
•     1 cup boiling water
•     1 tbsp margarine

Directions: 

1.     Mix dry ingredients together in a saucepan

2.     Add boiling water while stirring

3.     Cook for 3-4 minutes stirring constantly.

4.     Store in covered jar in the refrigerator

Makes 1½  cups.

 Stores nicely in a mandarin orange fruit jar - just sayin'


(c) 2013 by Tom King

Broccoli, Cauliflower, Corn Casserole

This recipe is a variant of an original recipe by Paula Deen. You may not know it, but Paula was raised and trained in the art of cookery by her Adventist grandmother. You can tell Paula studied under an Adventist cook, given her liberal use of cream of mushroom soup in her casseroles. This variant of her classic broccoli casserole adds a couple of vegetables I needed to use up so I could get the rest of the groceries from our monthly shopping trip into the fridge. Came out pretty good if I do say so myself.

Ingredients:

• 10 oz. chopped broccoli and cauliflower cooked and drained
• 1 tsp McKay's Chicken Seasoning
• 1 cup mayonnaise
• Small package frozen corn cooked and drained
• 1 cup grated sharp cheddar cheese
• 1 can of cream of mushroom soup
• 2 eggs lightly beaten
• 2 cups crushed crackers
• 2 tablespoons butter

Directions:

1.  Preheat oven to 350 degrees.
2. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray
3. Combine broccoli, cauliflower and corn and mayo in a large mixing bowl.
4. Add cheese, soup and beaten eggs. Mix well with large metal spoon.
5. Place the mixture in the baking dish and top with crushed crackers.
6. Pour melted butter over the top of the crackers
7. Baked for 35 minutes or until set and browned.

Serving Directions:

Let the casserole brown good on top if you are serving it now.  Otherwise lightly brown if you are making it the day before to be reheated for potluck. This will allow it to brown fully just before serving.