Marie Leonhardt's Hot Fudge Sauce and Hot Butterscotch Sauce

GRAM'S HOT FUDGE SAUCE
1/2 cup butter
1/2 cup cocoa powder
1 cup medium cream
3 squares unsweetened chocolate
1 1/2 cups granulated sugar
dash of salt
1 teaspoon vanilla
1.   Melt butter and chocolate.  Add sugar, cocoa powder and salt and mix until smooth.
2.   Add cream and slowly bring just to a bowl, stirring constantly.
3.   Remove from heat immediately and stir in vanilla.


GRAM'S HOT BUTTERSCOTCH SAUCE
1 cup brown sugar
2 Tablespoons corn syrup
4 Tablespoons cream
3 Tablespoons butter
Combine all ingredients in a saucepan and bring to a boil for 1 1/2 minutes. Remove from heat and serve or refrigerate.

Holly's Jordon Marsh Blueberry Muffins or Cake

Ingredients

1/2 cup butter                        2 cups flour
1 cup sugar                           2 tsp. baking powder
2 eggs                                  1/2 tsp. salt
1/2 cup milk                          2 cups blueberries (fresh or frozen)
1 tsp. vanilla                          2 tsp. sugar for top

Cream butter.  Add sugar.  Beat until fluffy.  Add eggs, one at a time.
Mix until blended.  Add mixed dry ingredients alternately with milk and vanilla.
Fold in floured blueberries.  Grease muffin tins (or use papers).  Fill 3/4 full.
Sprinkle with sugar or cinnamon sugar.

BAKE: 375         TIME: 25-30 minutes ('til toothpick comes out clean)

For Cake:  Grease pan and Bake at about 365 for about 40 minutes or 'til toothpick comes out clean.

Chicken Marsala

Ingredients

1/4 cup od all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
4 skinless boneless chicken breasts
Pounded 1/4 inch thick
4 tbsp butter
4 tbsp olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions:

In a gallon size ziplock bag mix together the flour, salt pepper and
oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in olive oil over medium heat. Place
chicken in the pan and lightly brown. Turn over chicken pieces and add
mushrooms.Add garlic. Pour in wine and sherry. Cover skillet; simmer chicken 10
minutes, turning once, until no longer pink and juices run clear.

From all recipes.com. Chicken Marsala Submitted by:Lisa