Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Sauce

---------------------FROM: TERESA MARCO--------------------------

---------------------BUTTERSCOTCH SAUCE--------------------------
1 1/4 c Light brown sugar, packed 1 -corn syrup 1/4 C butter or
-TBSP cornstarch 1/8 tsp Margarine 1/2 tsp. vanilla
-salt -extract
1/2 c Half-and-half 2 TBSP light Makes 1 1/2 cups.

Stir together brown sugar, cornstarch, and salt in 1 1/2 qt.
microwave safe casseroe. Drizzle in half-and-half and corn syrup,
stirring constantly. Add butter or margarine. Cover and microwave 3 -
4 1/2 min., stirring every minute, until sugar dissolves and mixture
thickens. Fold in vanilla. Stir well until mixture is smooth. Serve
warm over ice cream. PINEAPPLE SAUCE: 1/4 C granulated sugar 1 1/2
TBSP cornstarch 1 (13 oz.) can crushed pineapple in light syrup 1/4 C
water 1 tsp. grated lemon zest 1/2 tsp. vanilla extract Makes 2 cups.
Oven setting: HIGH (100 % power) In 1 1/2 qt. microwave-safe
casserole combine sugar and cornstarch; toss with fork. Drizzle in
pineapple syrup, stirring well until smooth. Stir in pineapple,
water, lemon zest and vanilla. Cover and microwave 4 1/2 - 6 1/2
mins., or until mixture thickens, stirring every 2 mins. Serve warm
over ice cream. STRAWBERRY OR RASPBERRY SAUCE: 1 (10 oz.) package
frozen strawberries or frozen raspberries 1 1/2 tsp. cornstarch 2
TBSP honey 1 tsp lemon juice Makes 1 cup. Place berries in 4 c glass
measure; microwave 1 1/2 - 3 1/2 mins. to thaw. Drain well, reserving
juice. Place cornstarch in 1 qt. microwave safe casserole. Stir in
reserved berry juice until smooth. Blend in honey, then add thawed
berries. Microwave 3-5 mins., stirring every minute, until mixture
thickens and sauce is clear. Fold in lemon juice. Let cool at room
temperature, then chill until ready to use. Serve chilled over ice
cream.

Submitted By PAT STOCKETT On 02-15-95

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