Another of Mom's delicious recipes. I think she got this one from Borden's Pet Milk.
3/4 c. sugar
2 Tb. water
1 c. corn syrup, white
1/2 c. butter
3/4 c. evaporated milk
1/2 tsp. salt
Put the sugar, water, and corn syrup into a heavy saucepan. Cook and stir over medium heat. Wash sugar crystals down from the sides of the pan with a wet paintbrush or pastry brush. Stir in butter. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Then stir caramel vigorously, scraping the bottom of the pan and sides. This is to prevent the milk from scorching. Cook until soft ball stage, about 234. It should take about 5 minutes to add milk. After soft ball stage is reached, remove from heat and add salt and a few drops of vanilla.
1 Batch of Milk Caramel
Let caramel cool slightly. Spread as many nuts as possible on a baking sheet or jelly roll pan. With a teaspoon, drop caramel on nuts …
Also from his cookbook, I'm Just Here for the Food.
Savory Savoy Wraps
8 large Savoy cabbage leaves 1/2 lb. sweet Italian sausage, cooked and crumbled 1 c. peeled apple slices 1 tsp. cinnamon 1 c. finely diced potatoes Salt and pepper
Lightly blanch cabbage leaves by immersing them in boiling salted water for 30 seconds, then immerse in ice water to cool. Drain and pat dry with a towel.
In a mixing bowl, combine all ingredients except cabbage leaves and season with salt and pepper. Lay out a cabbage leaf, inside down, and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes.
2 Tb. oil 2 garlic cloves 1 Tb. fresh grated ginger 2 c. diced onions 2 green peppers, diced 2 c. coconut milk 3 1/2 c. vegetable stock or water 1 c. peanut butter 3/4 tsp. ground coriander pinch of cayenne 3/4 tsp. freshly ground lemon grass 1/2 tsp. salt 1 to 2 Tb. fresh lemon or lime juice
Heat the oil in a soup pot. Saute garlic and ginger. Add onions and pepper, saute for 5 minutes or so. Add the coconut milk and 2 1/2 c. stock or water and bring to a boil.
Lower the heat and simmer covered for 20 minutes. Blend the peanut butter and the remaining cup of stock into a smooth paste and whisk it into the soup with the spices and salt. Simmer about 15 minutes longer, stirring occasionally. Just before serving, remove the soup from the heat and stir in the lemon or lime juice.
Serves 4 to 6.
* edited to add that I tried this one today and it was really good. Spicy and slightly sweet from the peanut butter and coconut. It was hard to find lemon gras…