Home > Work > The Secret's in the Sauce (Potluck Catering Club #1)

The Secret's in the Sauce (Potluck Catering Club #1) QUOTES

The Secret's in the Sauce (Potluck Catering Club #1) QUOTES

1 " We share our secrets when we're ready and not a minute before. "

― Linda Evans Shepherd , The Secret's in the Sauce (Potluck Catering Club #1)

2 " Double Chocolate Brownies 2 6-ounce bags semisweet chocolate chips 3 tablespoons butter ¾ cup granulated sugar 3½ tablespoons water 2 eggs ¾ cup flour ¾ teaspoon salt powdered sugar 2 cups walnuts or pecans (optional) Preheat oven to 325 degrees. In a medium saucepan, combine 1 bag of chocolate chips with butter, sugar, and water. Cook and stir over low heat. When melted, stir in the second bag of chocolate chips and dissolve/melt into mixture. Next, stir in eggs, flour, and salt. (Optional: stir 2 cups of walnuts or pecans into batter.) Stir the thick, lumpy batter before pouring into (sprayed) 9-inch square pan. Bake for 30 to 35 minutes then set on rack to cool. Top with dusting of powdered sugar. Yield: 1 pan of brownies Donna’s Cook’s Notes I know I don’t look like I eat brownies by the pan full, and I don’t. But if I get a craving and make a pan, I share them with my pals at the station as well as whenever I run into cute paramedics. I always think I might freeze the rest, but that never happens because they disappear before I get around to it. Chocolate Cheesecake CRUST 1¾ cups graham cracker crumbs 2 tablespoons sugar 1/3 cup melted butter ¼ teaspoon salt Combine graham cracker crumbs, sugar, butter, and salt. Press mixture into side of greased 10 -inch springform pan. Chill. FILLING 2 8-ounce packages cream cheese 8 ounces of chocolate chips 2 eggs 2/3 cup corn syrup 1/3 cup heavy cream 1½ teaspoons vanilla Preheat oven to 325 degrees. Cube cream cheese and set aside to soften. In microwave-safe bowl, microwave chocolate chips on high for 1 minute. Stir. If chips aren’t completely melted, microwave for another minute then stir again. Next, in separate mixing bowl, beat eggs, corn syrup, cream, and vanilla until smooth. Slowly add cream cheese cubes. When filling is smooth, slowly "

― Linda Evans Shepherd , The Secret's in the Sauce (Potluck Catering Club #1)

3 " Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too! "

― Linda Evans Shepherd , The Secret's in the Sauce (Potluck Catering Club #1)

4 " I’m rushing ahead of myself, and I don’t mean to. So let me start with a little history. My name is Evangeline Benson Vesey—Mrs. Vernon Vesey, to be exact, having been married now for two whole months to the sheriff of Summit View, Colorado. "

― Linda Evans Shepherd , The Secret's in the Sauce (Potluck Catering Club #1)