Worcestershire Sauce

1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes.

Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.

Corn Syrup

2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt

In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.

Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build−up on sides of pan.

Uncover and cook, stirring often to "soft ball stage"−−or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball.

Cool the syrup completely and store in covered container at room temperature to be used within 2 months.

Bisquick

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.

Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.

Sweetened Condensed Milk

3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk

Combine all ingredients. Heat to boiling.

Cook until thick, this will take 15 to 20 minutes. This equals one can.