Recipes from Saturday, January 6

THE OPEN LINE ~ Saturday, January 06, 2018

½ cup apple cider vinegar
2 tbsp rosemary, dried
2 cloves garlic
2 tbsp salt

Pour over roast and add water to cover.  Marinate over night.
In the morning dump the marinade off and continue with the recipe. 

Onion soup mix and 1 lb butter.  Crock pot for 8 hours.
Refrigerate overnight.  Then in the morning skim off fat.  Put back in crock pot and cook on low for 6 hours.

2/3 cup sugar
1/4 cup HERSHEY'S Cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Whipped topping (optional)

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.

Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed off fat and put back in crock por for 6 hours.