Horseradish Sauce

This is Emeril Lagasse's recipe off of Foodnetwork.com

INGREDIENTS:

2 Cups Sour Cream

1/4 Cup prepared Horseradish, drained

1 Tablespoon minced Chives

1 teaspoon Champagne or white wine vinegar

1 teaspoon salt

Dash hot red pepper sauce

DIRECTIONS:

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

Buttermilk Syrup

This is as close as I've found a recipe for Magleby's yummy syrup.  I have yet to find someone who doesn't like the taste!  It makes your regular pancakes or french toast extra tasty!

INGREDIENTS:

1 1/2 C Sugar

3/4 C Buttermilk

1/2 C butter

2 Tablespoons Corn Syrup

1 teaspoon baking soda

2 teaspoons vanilla

 

In a medium saucepan, bring all ingredients except vanilla to boil (be careful, the soda makes this syrup quite foamy, so make sure your pan is big enough)!  Allow to boil gently for at least five minutes.  Remove from heat and immediately stir in the vanilla.  Serve warm over pancakes or waffles.  Stores well for a few weeks in the refrigerator.

Easy Tomato Pizza Sauce

1 large garlic clove, minced

1/4 teaspoon freshly ground pepper

1 Tablespoon Olive Oil

28-ounce can italian plum tomatoes, including the juice (I actually used the crushed rather than whole tomatoes) *6/22/08-Today I used canned chopped tomatoes and added Italian spices including red pepper flakes, oregano and fresh basil. Blended it all. Tasted even better, I think.

In a large heavy saucepan, cook the garlic and pepper in the oil over moderately low heat, stirring for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice. Bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20-30 minutes until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt. The sauce keeps, covered and chilled, for 1 week.