1/2 lb. Velveeta cheese, cubed
1/4 c. milk

Heat Velveeta and milk over low heat; stir until sauce is smooth. Makes 1 cup.

Can be used in macaroni and cheese or to pur over cooked vegetables.

NONNA’S TOMATO SAUCE

Ingredients:
2 large cans of crushed tomatoes (28 oz cans)
2 cans of tomato paste (6 oz cans)
2 garlic cloves - minced
3 tablespoons of olive oil
1 tablespoon of sugar
½ cup of chopped onion
2 teaspoons of dried basil - crumbled
2 teaspoons of dried oregano - crumbled
½ teaspoon of dried thyme
1 teaspoon of dried parsley
1 bay leaf
1 teaspoon of vinegar
1 cup of water
1 teaspoon of salt or to taste
½ teaspoon of black pepper or to taste
½ teaspoon of red pepper or to taste

Preparation:
Add all ingredients to a large pot or crockpot.

1/2 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
3 cups sugar
1/2 tsp. salt
12 oz. can evaporated milk

Melt butter and chocolate in top of double boiler; stir in remaining ingredients. Cook, stirring constantly, until sugar is dissolved and sauce is smooth. Serve warm or cold over ice cream.

Yield: about 4 cups.
-Southern Living 1979 Annual Recipes (April)

1-1/2 cups brown sugar
2/3 cup light corn syrup
1/4 cup butter or margarine
1/8 tsp. salt
5 oz. can evaporated milk

Combine sugar, corn syrup, and butter in a medium saucepan; cook over medium heat to soft ball stage (234F to 240F), stirring constantly.
Remove from heat; stir in salt and milk. Serve warm over ice cream.

Yield: 2-1/4 cups.