Cheese Sauce

 2 cups milk

8 ounces sharp cheddar cheese, grated

2 tablespoons all-purpose flour

Mix flour and one cup of milk.  Begin heating the other cup of the milk in a saucepan and add the milk and flour mixture for thickening.  Continue heating and stir mixture constantly until it reaches desired thickness.  Add cheese and continue stirring until cheese is completely melted.

Marie Bouchard

Ham Glaze

1 cup firmly packed dark brown sugar

½ cup orange juice

½ cup honey

Combine sugar, juice, and honey.  Remove ham 30 minutes before done; remove drippings.  Score top of ham in crisscross pattern.  Coat ham with glaze.  Bake in hot oven, 400 degrees.  Continue to baste ham with rest of glaze, in 2 or 3 application, every 8-10 minutes.  Do not baste ham with glaze that has run into drippings as it dull luster of the glaze.

Eleanor Wimette

“Charlie’s Red Hots” Sauce

 4 pounds hamburg

1 clove garlic

2 tablespoons chili powder

2 tablespoons tomato paste

2 medium onions, grated

salt and pepper to taste

Sauté onions and garlic.  Add  remaining ingredients.  Add  water, and continue simmering for 4 hours.  Add more water as necessary.

Sharon Wimette

Dried Beef Gravy

1½ cups water

½ jar dried beef

½ stick butter

2 tablespoons all-purpose flour

salt and pepper to taste

Brown beef in butter.  Add flour and stir until the consistency is paste like.  Add 1½ cups hot water and cook until it reaches desired thickness.

*For southern style gravy, substitute milk for water for more creaminess.

Eleanor Wimette

Spaghetti Sauce

1 cup water

2 cans tomatoes

2 cans tomato paste

1 stalk celery with leaves

3 cloves garlic, chopped finely

1 tablespoon parsley flakes

½ teaspoon oregano

2 teaspoons salt

¼ teaspoon pepper

1 carrot, drop in whole

½ medium onion, chopped

Sauté onion until brown.  Mix all ingredients together.  Simmer uncovered over low heat for 4-5 hours.

Mrs. Bologna

Welsh Rarebit

 2 tablespoons butter

¼ teaspoon dry mustard

1½ cups milk

1 cup grated cheese

2 tablespoons all purpose flour

½ teaspoon salt

pinch cayenne

1 egg, beaten

Melt butter, add flour, dry mustard, salt and cayenne.  Make paste.  Add cheese and slowly add milk.  Bring to a boil, stirring constantly.  Pour over one beaten egg.  Serve on toast or on crackers.  Serves 4.

Eleanor Wimette