Brown Sugar Sauce

%4 cup Best Brown Sugar
1 tbsp. cornstarch

Pinch of salt

1 cup boiling water
Vanilla

Butter

Mix together sugar, cornstarch, salt. Add
boiling water and cook, stirring until clear
and thickened slightly. Remove from heat:
add vanilla and butter to suit taste.

Caramel Sauce

112 cups granulated sugar
11% cups boiling water

Gently caramelize sugar by heating slowly
over medium heat in a heavy skillet or pan.
Stir constantly. The sugar will melt and turn
rich brown in color. Add boiling water to
this caramelized sugar and mix well. Bring to
a boil and let simmer for 10 min. When cool
serve with custard, over rice pudding or ice
cream.

Quick Chocolate Mint Sauce

2 squares unsweetened chocolate

2 cup ROGERS’ GOLDEN SYRUP
13 cup cream

4 drops oil of peppermint

Over low heat, melt chocolate and syrup in
saucepan. When it begins to boil stir just
enough to prevent sticking and cook 3 min.
Remove from heat and add cream and pep-
permint. Serve hot or cold.

Toffee Butter

1 cup granulated sugar

1 cup ROGERS’ GOLDEN SYRUP
1 cup heavy cream

Dash of salt

Mix all ingredients together, bring to a boil
and cook, stirring constantly and thoroughly
for 3 min. to give creamy consistency. Add
1 tsp. vanilla. Stir frequently until cold. Serve
toffee butter on hot mincemeat pie, crumpets,
or as a sauce for ice cream or sponge cake.
Keeps well in refrigerator in a tightly covered
jar.

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Meat &
Marinades

For Tomorrow Night’s Supper

2 cans luncheon meat

1 cup ROGERS’ GOLDEN SYRUP
1 tsp. mustard

114 tsp. ginger

2 tins (7 oz.) tomato sauce

Cloves

Pineapple slices

Sauce:

Combine syrup, mustard, tomato sauce and
ginger in sauce-pan: gently simmer for 15
min. over low heat.

For better flavor, marinate meat in the sauce
overnight.

Score top of luncheon meat, insert with.
cloves. Arrange pineapple slices around the
edges and top of loaves, place on aluminum
foil. Bake at 350°F., basting frequently, for
15 min.

Polynesian Pork Chops

6 to 8 pork chops

¥2 cup ROGERS’ GOLDEN SYRUP

12 cup chopped onion

12 cup chopped celery

6 oz. packaged mixed fruit (apricots,
prunes, pears, and peaches)

2 slices (cut) pineapple

4 cup vinegar

2 tbsp. soy sauce

12 cup water

Brown chops, drain and cover with sauce mix-
ture, which has been simmered for 20 min.
Cover, and cook at a medium heat for 40
min. Serve with fluffed rice and top each chop
with cooked fruit. Tangy and tasty and
most colorful.

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