Hostess Twinkie Creme Filling

2 t very hot water
rounded 1/4 teaspoon salt
2 c marshmallow creme,(1
-7-ounce jar)
1/2 c shortening
1/3 c powdered sugar
1/2 t vanilla
1. Combine the salt with the hot water in a small bowl and stir
until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in
a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.

Sweet succulent steak of Japanese Beef.

Typically, people are accustomed to eating meat steak. The use of meat or meat from Australia USC s. It tastes wonderful. If you eat Shabu - sukiyaki, or teppanyaki Kobe beef, or just need to get Matsumoto's only in it to taste sweet soft tongue, literally.


But today, I will eat steak Beef Lover to the meat of some Japanese. To experience the taste of meat, two British nationals well as the dining room and bar Festival Finest of Mouth Watering Japanese Beef with a variety of dishes made with meat, Matsumoto Saga and Kobe beef. This is the best beef known for its softness. It has a marble insert significantly. The grill is the ultimate fragrance.

Special to them. There are two kinds of meat and it still served to guests and 3 types of Lloyd's and Lloyd Snyder, The Rib Eye, which is usually only a single copy only. But this time, to enhance the experience of eating meat in order to compare word for word that I like the onion is soft, it's over.

The Boulder tenderloin. The tenderloin is the most tender and most expensive. There is a minimum. When the steak is still a very soft rubber Medium Rare meat is cooked outside but still juicy inside with the meat.

Lloyd's is the sirloin with a side of the insert and have it shipped with. The steak has a delicious aroma and Rib Eye or short neck, and it is the largest insert. When the grill is very soft and fragrant. For people who do not fear it.




Japanese Beef meat, each weighing approximately 200-300 g will be cut (or client) is a moderately thick slices of this meat is grilled, then dry or too cold even if it is satisfied with Beef Lover experience of Japanese beef. 3 a.

The comparison between the USS meat. Australian Meat and meat, the Japanese used to make the steak. Most beef breed to fight tooth and thick steaks exhausts it. But for Japan, even without meat, sticky texture, but it's really soft. The throat and swallowed my tongue and smell it to fade.

In addition, Chef Charles Christian Rib Room of the room. To create the other. By the ingredients of Japanese cuisine as a fusion to the festival, such as olive oil, baked scallops from Hokkaido served with egg sauce and scallops Haiemen. Sushi served with foie gras filling, fresh grape sherbet. Snow crab served with salmon. Oyster sauce, served with fresh Kumamoto 3 Maine lobster sashimi style. I served with sushi, fried fish and sauce on grilled squid and Zeus. The ingredients used are fresh and natural when it comes to cooking delicious sweet onion.

Festival promotion is only available until June. Do visit the tasting room at the Rib Room, 31st Floor, Landmark Hotel, Bangkok.

Aubergine Authentic French cuisine, traditional dishes.

It is not easy to find the names of French dishes and regional. Prepared by a real French chef. Still love to cook, according to traditional recipes. I have to eat the countryside of France. To find all types of families that do not aim to be the most satisfactory.
Aubergine at the same meal. With the idea of ​​requiring the owner of this restaurant. I do not eat food in the house. Also known as Home Made Mr.Jerome Chautard synonymous with the French chef. Those with experience as a chef in a restaurant in Saint Tropez on the French Riviera resort of Parisian. The only other food I eat. This chef is strict in the selection of raw materials and cooking methods. The dish with a traditional recipe. Both looks and taste. Food and fiber with the new so-called Modern French Fusion or even less.
The dish of the restaurant Aubergine, so are the dishes of each region. Was put on the menu. To those who appreciate traditional food can taste like eating.


Les Escargot au Beurre d'Ail.
Les Escargot au Beurre d'Ail appetizers prepared from snails to France. The oven with butter and garlic. I have to use pliers to take the band shell. Use a fork and take the meat, snails, small erosion of the shell. The meat in both taste and fragrant. The delicious bread to wipe out the remaining butter in a dish and eat it.

Les Cuisses de Grenouille au Beurre d'Ail.
Les Cuisses de Grenouille au Beurre d'Ail is a special dish from the Provence region, which lies to the south of France. The big size Kakb imported from Japan. White and plump and soft tongue. To mix with chopped coriander leaves, garlic, pepper and salt. I touched the surface of the dough before frying with olive oil until golden brown. The outside and soft on delicate flavor. Then topped with a sauce made with shallots and white wine on Kakb spanning the time. Eat with white wine, ice-cold As an appetizer appetizer plate of French people in particular. This is a dish that requires a regular customer at all times.



Confit de Canard.
Duck Confit de Canard a piece of the hip and thigh marinated with salt until it is. Then fry the slices with the medium. In oil, simmer it down. Until the entire piece. I have a yellow oil. The tender meat and soft pervious Place the potatoes in a baking dish. The only dish of the city of Bordeaux's most famous. This dish requires a skilled and experienced chefs only. Buy a duck is delicious.
Coq au Vin chicken braised in red wine. Roosters take a big cut in pieces. The flood of red wine. Set on low heat, put the onion, garlic, bay leaf and Times. I cooked the chicken. Then the chicken out. Bring the water to cook the stew, flavored with bacon, garlic and mushrooms in the dark water until the button. Then be prepared once again to taste the meat. A chicken stew in red wine. Kึgnhngakึgnta a dish of French and one plate.
Boeuf Bourguignon This dish cooks use beef cheek meat, deep fried, but cooked. Add carrots and onions and fry until fragrant. Then simmered in red wine region of Burgundy. With fresh garlic and the beef stock and water. Simmer until the water starts to thicken Enืgaepืeai clear flavors. Serve with boiled potatoes. The dishes of the region of Burgundy, who had the opportunity to visit is not to say that.


L'ile Flottant.
Aubergine and for dessert you choose, whether you like Crepe Suzette, soft onion pancake. Sauce topped with fresh orange juice to light up too smelly scented with Grand Marnier liqueur, vanilla ice cream to eat with. It has a sweet aroma, an L'ile Flottant made with fresh cream, egg whites, vanilla, sugar, beat until it bubbles more ethereal. Be floating in custard sauce, sweet and soft tongue. Dessert is the name of France. It's not that tricky.
Aubergine's menu includes many French. Order to the satisfaction or to order a Set Lunch Menu Lunch in air between 299 baht and 349 baht + + + +.


inside the Aubergine.

The three-course dinner served with wines and five courses for 1,000 + + Baht 1,500 + + is open from 11:30 to 14:30 pm daily and 18:00 to 23:00 am

Information
Aubergine Restaurant.
Based on traditional French cuisine.
At 71/1 Soi Saladaeng 1/1 (BTS Saladaeng station. And the subway downtown).
Silom Road, Bangkok 10500.

Golden Peony .. fusion style dim sum.

Not often that two chefs from the Conrad Hotel. But this was found to circulate the Conrad Hotel Bangkok chefs invited to cook for 2 to dim sum dishes in a festival-style dim sum fusion.

The second chef, a native of Hong Kong as a master chef Chef Jong Ngo See in Cantonese. The innovative Cantonese cuisine of chef and invited guests. With quality ingredients and fresh ingredients. The herbs in cooking. As in the current menu is a Master Chef Chinese Kitchen. The Chinese restaurant Golden Peony, Conrad Hotel Singapore, which has been ranked as one of the best restaurants in Singapore in 2008 by Singapore Tatler magazine and the Hospitality Asia Platinum Awards 2004-2005.

The chef Yugit Lam has been regarded as the dim sum chef in Hong Kong elite legendary dim sum because it was characterized by a variety of herbal ingredients in each area. Combined with various spices and flavors. And the dim sum is a fusion of beautiful and you will not look the same. The dim sum at the moment quite monotonous.




Dim Sum, Golden Peony.
Manuel Mendoza for dim sum, the two chefs will create dishes such as fried shrimp, kiwi mayonnaise. Smoked salmon and coffee. Mashed pumpkin soup, the high seas. Egg white and sprinkle with sea salted fish. Thai beef with pepper, and kale. Steamed Tofu with minced shrimp and zucchini soup with preserved egg sales. Topped with fried egg, tofu and scallop roe. The dinner buffet lunch and 780 baht + +.

People love dim sum to try the new experience of dim sum from the flavor of the two chefs, it is recommended to try the Golden Peony is a set menu price of 680 +, 880 + + and 1,099 + + baht The Golden Peony set dinner for 1,280 + + baht and 1,680 + + baht


Abalone stuffed with shrimp paste. And barbecued suckling pig Hong Kong.

The first menu will be served with Golden Peony Dim sum, the highlights of this series. Dim sum consists of three 3-Style Shrimp with rice vermicelli, which is to create a beautiful fusion of the full roll, fried rice noodles seemed to just drop it. The irony is that the noodles are not made of vermicelli noodles from Australia, Hong Kong, but is nearly as thin as human hair. The fries are a delicious aroma. The other is the shark fin soup in a Cancun hospital water lettuce. Use the Chef Kang Puay the best from Japan, where the grade is more expensive but can be stewed, sweet onion soup with real money.

Wine dinners and special meals. On Friday, July 17, this menu will be served along with wines from France 2580 + + Baht / person for the festival is the 19th day of July, only the third Chinese restaurant down the Conrad Hotel, Bangkok. Wireless Road.




Chinese cabbage, dried shrimp paste sauce. Poached egg with crab and ginger.

      

Japanese miso baked snow fish.

Hopkins House Tomato Rubaiat

2 oz butter -- melt
4 T flour
2 c half and half
1 salt -- pepper,garlic salt
1 onion salt
12 oz peas -- cook,Frozen
20 tomatoes
1 parmesan cheese -- grate
Cook butter and flour together until flour is well blended. Add half
and half. Cook until sooth and thickened, stirring constantly. Season
with salt, pepper, garlic salt, and onion salt. Add peas. Cut the
tops off the tomatoes and hollow out each tomato.

Honey & Mustard Nugget Sauce

1/4 c honey
2 T prepared mustard.
Mix. makes 1/3 c sauce. Refg. covered. Use within 1 month.

Honeybaked® Ham Glaze

1 fully-cooked shank half ham
- bone-in (pre-sliced,is be
1 c sugar
1/4 t cinnamon,Ground
1/4 t nutmeg,Ground
1/4 t clove,Ground
1/8 t paprika
dash ginger,Ground
dash allspice,Ground
1. First you must slice your ham. Use a very sharp knife to cut the ham
into very thin slices around the bone. Do not cut all the way down to
the bone or the meat may not hold together properly as it is being glazed.
You want the slices to be quite thin, but not so thin that they begin to
fall apart or off the bone. You may wish to turn the ham onto its flat end
and cut around it starting at the bottom. You can then spin the ham as you
slice around and work your way up.
2. Mix the remaining ingredients together in a small bowl.
3. Lay down a couple sheets of wax paper onto a flat surface, such as
your kitchen counter. Pour the sugar mixture onto the wax paper and spread
it around evenly.
4. Pick up the ham and roll it over the sugar mixture so that it is
well coated. Do not coat the flat end of the ham, just the outer surface
which you have sliced through.
5. Turn the ham onto its flat end on a plate. Use a blow torch with a
medium-size flame to caramelize the sugar. Wave the torch over the
sugar with rapid movement, so that the sugar bubbles and browns, but does not
burn. Spin the plate so that you can torch the entire surface of the ham. Repeat
the coating and caramelizing process until the ham has been well-glazed (don't
expect to use all of the sugar mixture). Serve the ham cold or re-heated,

Hooter's Pasta Salad

Dressing:
2/3 c Vegetable Oil
1/3 c Red Wine Vinegar
1/2 TB Sugar
1 TB Dijon Mustard
2 ts Shallot -- Minced
1 ts Lemon Juice
1/2 ts Dried Thyme
1/4 ts Dried Parsley
1/4 ts Garlic Powder
1/8 ts Salt
1/8 ts Black Pepper
1/8 ts Dried Basil
1/8 ts Dried Oregano
: ds Onion Powder
1 lb Rainbow Rotini
2 ts Vegetable Oil
1 lg Tomato
1 Green Onion
1/4 c Cucumber -- Minced
: Salt
: Green Leaf Lettuce
Make the dressing using an electric mixer on high speed for 2 minutes
or until thick and creamy. Put in sealed container and store in
fridge. Bring 4 qts water to a boil over high heat and add pasta.
Cook for 12 to 14 minutes and then drain. Rinse gently with cold
water. Drizzle oil over pasta to keep from sticking together.
Gently toss the pasta, then put it into a covered container and let
it cool in the fridge for 30 minutes or so. While the pasta is
cooling, prepare the vegetables. Remove the seeds from tomato and
dice. Mince green part of green onions and dice cucumber in small
mince. When pasta is cooled add vegetables and sprinkle salt over
the salad to taste and put back in fridge until well chilled. When
pasta has chilled, spoon it onto lettuce-lined plates and serve
dressing on the side. You can also toss the salad with dressing but
do not do it until just ready to serve.

Hopeless Fudge Frosting

1/4 c butter
1/3 c milk
1/4 c brown sugar,packed
1/4 c cocoa
1 ds salt
1 lb powdered sugar
1/2 t vanilla
In a small saucepan, butter. Add milk, brown sugar (firmly packed),
a dash of salt, and unsweetened cocoa. Cook and stir over
medium-high heat until the mixture boils. Remove from the heat at once.
Beat in powdered sugar, using an electric mixer set on high speed, until
smooth. Add vanilla extract. Sufficient for a 9 X 13-inch cake or 2
nine-inch layers.

Hopeless Twinkles (Hostess Twinkies)

1/2 c margarine
1/2 c crisco
1 c sugar
3/4 c evaporated milk
1 T vanilla
CAKE ===========================
3 lg eggs
3 1/2 t baking powder
1 1/2 t vanilla
2 c flour
1 c milk
1/2 c butter
1 1/2 c plus 1/2 cup sugar
1 sugar
1 t salt
FILLING:
Mix together and bake in 13 x 9 pan cut cake into sections and layer
with cake, filling and more cake.

Homemade Oriental Stir Fry Mix

6 T cornstarch
3/4 t garlic powder
2 1/4 t beef bouillon,Instant
-granules
3/4 t onion powder
6 T wine vinegar
6 T water
1 1/2 t fresh ginger root,grated
3/4 c soy sauce,or tamari
3/4 c dark corn syrup
2 2/3 c water
Combine cornstarch, garlic powder, bouillon granules and onion powder.
Combine with rest of ingredients in blender until mixed.
Pour into a 5-cup container with a tight fitting lid. Label with date
Makes about 5 cups Homemade Oriental Stir Fry Mix.

Homemade Quick Mix

8 1/2 c unbleached flour -- or
1 all-purpose
4 T baking powder
1 T salt
2 t cream of tartar
1 t baking soda
1 1/2 c nonfat dry milk --,Instant
1 or
1 1/2 c dry buttermilk powder
2 1/4 c vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well.
Cut
in shortening by hand or with a heavy-duty mixer until the mixture
resembles cornmeal in texture. Put into an airtight container; label
with date and contents. Store in a cool, dry pl
Makes about 13 cups of Homemade Quick Mix.
Variation: Use 4 1/4 cups unbleached flour and 4 1/4 cups whole wheat
flour. Increase baking powder to 5 tablespoons.

Homemade Shake 'n Fake

4 c flour
4 c cheap crackers,Ground
4 T salt
2 T sugar
2 t garlic powder
2 t onion powder
3 T paprika
1/4 c vegetable oil
Mix well, store in fridge in covered container. Makes the equivalent
of about 20 of them fancy store-bought packets, but at a quarter of
the price.

Homemade Sweet Quick-Bread Mix

12 c unbleached flour -- or
1 all-purpose
2 T baking powder
2 T baking soda
1 T salt
3 c granulated sugar
3 c light brown,Firmly Packed
1 sugar
In a large bowl, stir flour, baking powder, baking soda, salt,
granulated sugar and brown sugar with a large wire whisk until well
blended. Spoon into a container with a 24-cup capacity and a tight
fitting lid. Seal container and label with date and con
Makes about 20 cups of Homemade Sweet Quick-Bread Mix.

Homemade Cornbread Mix

4 c unbleached flour -- or
1 all-purpose
4 c yellow cornmeal
2 c nonfat dry milk --,Instant
1 or
2 c dry buttermilk powder
2/3 c granulated sugar
4 T baking powder
1 T salt
1 T baking soda
In a large bowl, combine all ingredients. Stir with a wire whisk
until evenly distributed. Pour into a container with a 10-cup
capacity and a tight fitting lid. Seal container;label with date and
contents. Store in a cool, dry place. Use within 10-12
Makes about 10 cups of Homemade Cornbread Mix.

Homemade Hot Roll Mix

Homemade Hot Roll Mix
5 lb unbleached flour -- or
1 all-purpose
1 1/4 c sugar
4 t salt
1 c nonfat dry milk --,Instant
Combine all ingredients in a large bowl. Stir together to
distribute
evenly. Put in a large airtight container. Label with date and
contents. Store in a cool, dry place. Use within 6-8 months.
Makes about 22 cups Homemade Hot Roll Mix.
Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour
and 8 cups of unbleached flour; decrease sugar to 1 cup. Substitute
packed brown sugar for granulated, if desired.

View over 5,000 menus at http://www.menu-for-you.com

Homemade Low-Calorie Salad Dressing Mix

2 t minced onion,Dried
2 t parsley flakes,Dried
2 t green pepper flakes,Dried
Combine all ingredients in a small until evenly distributed. Put
mixture in a foil packet or small glass jar. Label with date and
ingredients. Store in a cool, dry place. Use within 6 months.
Makes 1 packet, or about 2 tablespoons, Homemade Low-Calorie Dressing
Mix.

Homemade Mexican Meat Mix

5 lb beef roast -- or
5 lb combination of beef and pork
1 roasts
3 onions --,Chopped
1 cn green chilies -- 4,Chopped
1 ounces
2 cn green salsa -- 7 ounces
1 each
1/4 t garlic powder
4 T unbleached flour
4 t salt -- (or),To Taste
1 t cumin,Ground
Preheat oven to 275. Place the meat in a large roasting pan or
Dutch oven. Do NOT add salt or water. Cover with a tight lid and roast
for 8-10 hours, or until well done.
Spray a large skillet with nonstick cooking spray. Saute onions and
green chilies for 1 minute. Add salsa, garlic powder, flour, salt
and cumin. Reduce heat and cook for 1 minute. Stir in reserved meat
and meat juices. Cook for 5 minutes until thickened
Put about 3 cups of meat mixture into each of three 1-quart freezer
containers, leaving 1/2" space at the top. Seal and label container
with date and contents. Freeze. Use within 6 months.
Makes about 9 cups of Homemade Mexican Meat Mix.

Homemade Muffin Mix

8 c unbleached flour -- or
1 all-purpose
3 c sugar
3 T baking powder
2 t salt
2 t cinnamon,Ground
2 t nutmeg,Ground
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon
and nutmeg. Mix well. Put into a large airtight container. Seal
and label with date and ingredients. Storein a cool, dry place. Use
within 6-8 months.
Makes about 11 cups of Homemade Muffin Mix.

Chili, Original Recipe

1 ingredients
3 lb ground (or chuck),Cubed
1/4 c oil
1 qt water
1 t of salt (or),To Taste
10 garlic cloves,chopped
3 oz chile powder...i like
-mccormicks
1 t cumin (comino),Ground
1 t oregano
1 t cayene pepper...more (or
-less)
1/2 t black pepper
1 T sugar
3 T paprika
3 T flour
6 T masa (fine corn meal),Ground
In a large skillet, saute meat in oil until browned. Add water and
simmer 1 1/2 to 2 hours. In a small bowl, mix chili powder, salt,
garlic, cumin, oregano, cayene pepper, black pepper, sugar and
paprika. Add to skillet. Simmer 30 minutes...cooking longer will
cause spices to lose flavor. In a small bowl mix flour and masa. Wisk
flour masa mixture into chili...stirring constantly to prevent
sticking. Bring mixture back to simmer until thickened. Remove from
heat. Serve over beans, rice, hot dogs, enchiladas, burritos, or eat
plain. Cheese (cheddar, longhorn, queso blanco,etc.) goes well on top.

Homemade Baking Mix

3 c whole wheat flour
7 c all purpose flour
6 T baking pwder
1 1/2 T salt
1 1/2 t cream of tartar
1/4 c sugar
2 c shortening
2 c nonfat dry milk,Instant
1. Mix together flours, baking powder, salt, cream of tartar
and sugar.
2. With pastry cutter cut in shortening until the mixture is
the consistency of cornmeal. Gently stir in the dry milk. 3. Store
in tight container in cool place. Yields 4

Homemade Breadmaker Mix

13 c bread flour
2 T salt
1/2 c sugar
1/2 c nonfat dry milk --,Instant
Combine all ingredients in a large bowl. Stir together to
distribute evenly. Divide and package in quantities of 2 1/4 cups (for use in a
1 pound breadmaker) or 3 1/3 cups (for use in larger capacity
machines). Seal well and label with date and content
Makes about 14 cups of Breadmaker Mix. Yield: Six 2 1/4 cup packages
or four 3 1/3 cup packages.

Homemade Buttermilk Pancake & Waffle Mix

2 c dry buttermilk powder
8 c unbleached flour
1/2 c sugar
8 t baking powder
4 t baking soda
2 t salt
In a large bowl, combine all ingredients. Stir with a wire whisk
until evenly distributed. Pour into a 12-cup container with a tight
fitting lid. Seal container. Label with date and contents. Store in
a cool, dry place. Use within 6 months.
Makes about 10 1/2 cups of Homemade Buttermilk Pancake & Waffle Mix.
To use mix: To 2 cups mix, add 1 cup water, 1 egg and 2 tablespoons
oil (optional). Makes 6-8 good-sized pancakes or waffles.

Homemade Chocolate Syrup Mix

1 1/3 c unsweetened cocoa powder
2 1/4 c granulated sugar
1/4 t salt -- if desired
1 1/3 c water,Boiling
1 1/2 t vanilla extract
In a heavy saucepan, combine cocoa powder, sugar and salt (if using).
Gradually stir in boiling water. Stir frequently over medium heat
until smooth and slightly thickened, about10 minutes. Remove from
heat; stir in vanilla extract. Pour mixture into a

Herbal Astringent For Oily Skin

1 oz chamomile
3 T witch hazel
1/2 t cider vinegar
1 oz peppermint extract
8 oz water
1 few drops of peppermint --
1 extract
1/4 t boric acid -- optional
Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and
strain. Add remaining ingredients in a spray bottle and shake. Keep
refrigerated.

Hershey Payday Candy Bar

**Centers**
1/4 c whole milk
5 unwrapped caramels
1 T light corn syrup
1 t peanut butter
1/4 t vanilla
1/4 t salt
1 1/4 c powdered sugar
**Outside**
20 unwrapped caramels
1 1/2 t water
2 c dry roasted peanuts
1. Combine all ingredients for the centers, except the powdered sugar, in a
small saucepan over low heat. Stir often as the caramel slowly melts.
When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save
the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2
cup powdered sugar to the pan, then use a hand mixer on high speed to
combine. Keep mixing until the candy cools and thickens and can no longer be
mixed. That should take a minute or two.
4. Let the candy cool in the pan for 15 to 20 minutes, or until it can be touched.
Don't let it sit too long -- you want the candy to still be warm and pliable when
you shape it. Take a tablespoon-size portion and roll it between your palms or
on a countertop until it forms a roll about 4 1/2-inches long. Repeat with the
remaining center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small
saucepan over low heat. Stir often until the caramels melt completely, then turn
off the heat. If you work fast this caramel will stay warm while you make the
candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting
brush and working quickly, "paint" a coating of caramel onto one side of a
center roll. Quickly turn the center over, caramel-side-down, onto the peanuts
and press gently so that the peanuts stick to the surface of the candy. Paint
more caramel onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides. If needed,
brush additional caramel onto the roll, then turn it onto the peanuts to coat the
roll completely. Place the candy bar onto wax paper, and repeat with the
remaining ingredients. Eat when completely cool.
Makes 8 candy bars.

Hickory Bbq Sauce

1 T butter (or margarine)
1 sm onion,chopped
2 c ketchup
1/2 c vinegar (cider (or
-flavored))
1/4 c brown sugar,Firmly Packed
2 T worcestershire sauce
2 t chili powder
1/2 t hot sauce
Melt butter in a saucepac over low heat; add onion and cook until
tender, stirring frequently. Add remaining ingredients, stirring
well.

Hidden Valley Ranch Dressing Mix/Dressing

1 mix
15 square saltines,(2)
2 c dry parsley flakes,Minced
1/2 c dry onions,Minced
2 T dry dill weed
1/4 c onion salt
1/4 c garlic salt
1/4 c onion powder
1/4 c garlic powder
1 salad dressing
1 T mix
1 c mayo
1 c buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions and dill weed. Blend again until powdered.
Dump into bowl. Stir in onion salt, garlic salt, onion powder and
garlic powder. Put into container with tight-fitting lid. Store at
room temp for 1 year. Makes 42 1 tb servings. TO USE MIX-Combine mix,
mayo and buttermilk. Yield 1 pint.

Heinz 57 Steak Sauce

**Raisin Puree**
1/2 c raisins
1/2 c water
**other ingredients**
1 1/3 c white vinegar
1 c tomato paste
2/3 c malt vinegar
2/3 c sugar
1/2 c water
1 T yellow prepared mustard
2 t apple juice concentrate
1 1/2 t salt
1 t vegetable oil
1 t lemon juice
1/2 t onion powder
1/4 t garlic powder
1/8 t turmeric
1. Make the raisin puree by combining the raisins with the water in
a food processor or blender. Blend on high speed for 1 minute or until the
puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick.
Let sauce cool and then refrigerate it in a covered container for at least 24 hours.
Makes 3 cups.

Heinz Ketchup

6 oz can tomato paste
1/2 c light corn syrup
1/2 c white vinegar
1/4 c water
1 T sugar
1 t salt
1/4 t onion powder
1/8 t garlic powder
1. Combine all ingredients in a medium saucepan over medium heat. Whisk
until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20 minutes,
stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a
covered container.