RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

From Rachel Brown

2 T. avocado oil or olive oil

2 T. all-purpose flour

1/4 cup chili powder

1/2 t. garlic powder

1/2 t. ground cumin

1/4 t. dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Heat oil in a small saucepan over medium-high heat.

Add flour and cook for 1 minute, whisking constantly.

Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. 

Continue cooking until the sauce reaches a simmer.

Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.

Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.

Use in your favorite recipe and enjoy!

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Lucy Reid (Grandma Stevenson)

1/2 cup butter
4 squares bitter chocolate
3 cups sugar
1/2 t. salt
1 large can evaporated milk 

Melt butter over low heat.  Add chocolate and melt.

Add sugar gradually, stirring continuously.  Add salt.

Slowly stir in milk.

Continue to stir until all the sugar has dissolved.

Makes 1 quart.  May be kept for weeks in the refrigerator.

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Lucy Reid (Grandma Stevenson)

2 cups brown sugar
1/2 cup canned milk
1/4 t. salt
1/3 cup light corn syrup
1/3 cup butter

Combine all and bring to a boil, stirring all the time.

Cook rapidly for 3 minutes or to 220 degrees on a thermometer.

Makes 2 cups.

TACO SEASONING

TACO SEASONING
(whole 30 approved)

From Rachel Brown

1 t. garlic powder
1 t. onion powder
1 t. cumin
3/4 t. sea salt
1 t. smoked paprika
1 t. cayenne pepper* 

Brown 1 lb. ground beef or turkey.

Add seasoning and 1/2 cup water.

Mix well over medium heat about 5 minutes.

*there's quite a kick with this amount...back off as necessary

Rachel's note: No cornstarch or other thickening agents used - so it's not like a package of taco seasoning when ready. But so good!

1-2-3 FUDGE SAUCE

1-2-3 FUDGE SAUCE

From Billie Reid

Combine over hot water or low heat:
1 large can Carnation
2 cups sugar
3 squares bitter chocolate

Cook 15-20 minutes, stirring just occasionally.

Remove from heat; add 1 t. vanilla.

Beat until smooth.

Serve hot or cold over ice cream, cake or pudding.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Billie Reid

1 1/2 cup evaporated milk
2 cups sugar
4 squares unsweetened chocolate
1/4 cup butter
1 t. vanilla
1/2 t. salt

Heat milk and sugar to boiling point. 

Boil 1 minute while stirring.

Add uncut chocolate, stir and heat until melted.

Remove from heat and beat with a beater until smooth - about 1 minute.

Add butter, vanilla and salt.

Cool.

Put in jar.

Warm up for ice cream topping.

ITALIAN SPAGHETTI SAUCE WITH PEPPERONI 1963

ITALIAN SPAGHETTI SAUCE WITH PEPPERONI 1963

From Billie Reid

1  5-6 oz. pkg. pepperoni
1/2 lb. ground beef
1/4 cup diced onion
2 cloves garlic, minced
1/2 t. salt
8 oz. can mushrooms, pieces and stems
1 No. 2 can tomato juice (approx. 2 1/2 cups)
6 oz. can tomato paste
3 bay leaves
1/4 cup chopped parsley
1/4 t. chili powder
1/4 t. powdered oregano
1  1/2 cups water
8 ounces spaghetti

Chop pepperoni finely and let heat in frying pan 5 minutes.

Add ground beef and cook over medium heat until beef is browned.

Add onion, garlic, salt, mushrooms and mushroom liquid, tomato juice and paste and seasonings.

Add water, cover and simmer for 1 1/2 hours.

Remove bay leaves.  

Cook spaghetti according to the directions on package, drain and serve with spaghetti sauce.

Top with Italian style grated Cheese.

Makes 4 servings.