Recipe - Hot Caramel Sauce (Neilson)

1 tablespoon Flour
One half cup Sugar
One half cup Brown sugar
1 tablespoon Light corn syrup
2 tablespoon Butter or margarine
Three fourths cup Water
Chopped pecans

Put flour, sugars, corn syrup, butter or margarine and water in saucepan.
Cook to soft ball stage. Remove from heat, stir in chopped pecans. Serve
over ice cream.

*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart
picnicperfect Published by the Riverside PressEnterprise 1998/03/25.
http://www.pressenterprise.com/news/food.html Translated to Mastercook
by Pat Hanneman, mcPER SERVING 21% cff: 59cals; 1g fat

Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang
of Hemet with these recipes for caramel sauce.

Recipe by: Riv PE 98Mar25*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 25,
1998