ORANGE SAUCE FOR CHICKEN

Original recipe here. I tweaked it and thought it was perfect. Even Her Excellency of Mousehole said it was perfect. Then she threatened me. "Don't do anything more to it. You'll ruin it!" She knows me well. I'm a fiddler, can't resist the urge to just add one more thing. So I didn't fiddle and it was a good thing.

ORANGE SAUCE FOR CHICKEN

1 cup water
1 cup orange juice, fresh squeezed if possible
¾ cup packed brown sugar
½ cup rice vinegar
¼ cup lemon juice
3 Tbs. soy sauce
2 to 3 Tbs. chopped green onion
1 Tbs. grated orange zest
½ to 1 tsp. grated ginger
½ to 1 tsp. pressed or grated garlic
¼ tsp. red pepper flakes or a healthy pinch of cayenne pepper--be careful. I put too much in my last batch!

2 Tbs. cornstarch
2 Tbs. water

Mix everything but cornstarch and 2 tablespoons water together and bring to a boil. Mix cornstarch and water together and stir into orange mixture. Boil one minute, stirring constantly. Serve over chicken fingers and rice or noodles.

MUSTARD SAUCE FOR HAM OR SANDWICHES—Hillary Snyder

¾ cup mayo
¼ cup honey
2 Tbs. Prepared mustard
1 Tbs. Horseradish

Mix well with wisk.

HICKORY SAUCE--Taylor Snyder

Taylor say this is like the sauce that is served at The Training Table, but he says "ssh, don't tell!"

1 cup Barbecue Sauce
1 and 1/2 cups Ketchup (or catsup, but don't tell Grandma Rasmussen)
1/8 tsp. Cayenne Pepper
1/8 tsp. Chili Powder
1 Tbs. Red Hot

Fry Sauce

Mix mayonnaise into Hickory Sauce. Serve with steamin' heaps of evil French fries.

SWEET AND SOUR SAUCE FOR TEMPURA CHICKEN MADE WITH SUNBURGERS--Lynne Snyder

Use for tempura battered sunburger chunks (called Sweet and Sour Chicken for Elizabeth who loved it so much when she was little.)

2 cups pineapple juice (or, if you are using pineapple in a stir fry or salad recipe, drain the juice form one 20 oz. can of pineapple chunks plus add enough water to measure 2 cups)
2 cups sugar
¾ cups vinegar
1 tsp. salt
½ cup ketchup, maybe a Tbs. or two more if desired. Taste and adjust.
¼ cup cornstarch (4 Tbs.) dissolved in
½ cup water

Bring juice, sugar, vinegar, salt and ketchup to a boil. Stir in cornstarch and water, whisking constantly. Simmer two minutes. This will keep a long time in the fridge.

BARBEQUE SAUCE—Sherrie Nelson--daughter-in-law to Don and Elaine Nelson

This was served at a High Priest's dinner at Don and Elaine's farm. I said I wouldn't leave until I had the recipe. They obliged because they didn't want me bedding down with the horses.

1 cup Ketchup
¼ cup vinegar
¾-1 cup brown sugar
2 Tbs. Worcestershire Sauce
1 Tbs. liquid smoke
1 Tbs. cornstarch (my addition)
1 tsp. mustard
Crushed red pepper flakes* OR a healthy pinch of cayenne (my addition)
½ tsp. onion powder (my addition)
¼ tsp. garlic powder (my addition)

Mix the cornstarch with the vinegar and stir into remaining ingredients. Simmer all ingredients until thick. Pour over meat (they used boneless pork) and simmer for at least an hour. (She simmered it for about 4 hours for the High Priest Dinner)

*This would add a little heat. I haven't tried it yet but I know it would be fabulous. AND, this tastes very much like the sauce they use at J-Dawg--a bonus for sure.

PS (Note added 1-21-09) I poured this over meatballs and it was fabulous. I served it with curly noodles. I also added a healthy pinch of cayenne and it was just right.

BUTTERMILK SYRUP

This is truly a fabulous syrup, great over pancakes or french toast. It's hard to resist just spooning up and eating what's left over. A local restaurant--Magleby's Fresh--serves this syrup with their French Toast. They won't give you the recipe so here it is.

½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)

Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.

CINDY CROOKSTON’S FABULOUS SPAGHETTI SAUCE--Cindy Crookston, a friend of Lynne's

This is a totally fabulous spaghetti. It is one of the few meals that I will eat leaftovers of.

1 ½ pound hamburger or ground turkey
1 large onion, chopped
1/3 to ½ green bell pepper, chopped
mushrooms, chopped (optional) I use one or two cans, drained
1 garlic clove, chopped
2 (15 oz) cans tomato sauce
1-2 (15 oz.) cans tomato paste
1 (29 oz.) can diced tomatoes
2 Tbs.. sugar (optional—Cindy uses it)
1 tsp. salt
½ tsp. Basil
½ tsp. instant onion
¼ tsp. marjoram
¼ tsp. thyme
¼ tsp. garlic powder
¼ tsp. pepper
1/8 - ½ tsp cayenne pepper
1/8 tsp oregano

Sauté ground meat with onions, pepper and mushrooms. Add remaining ingredients and simmer several hours. Cindy uses the crock pot and so do I.

CRANBERRY SAUCE--Lynne Snyder

This recipe came from Lila Burke who lived in our ward years ago. She said, "The cranberry people have changed the packages of cranberries from one pound to twelve ounces, a 'more convenient size,' but what it really means is that they will only sell the more convenient size next year and will charge the price as the pound package." And she was right. That's exactly what they did.

1 (12 oz.) pkg. cranberries
2 cups sugar
1/2 to 2 oranges, juiced

Chop cranberries in a food processor. Leave a but chunky. Mix cranberries, sugar and orange juice. Let stand, stirring every couple of hours until the sugar has dissolved. Refrigerate. Will keep a very long time in the fridge or it can be frozen.