St. Paul's Lenten Lunch's well-loved chocolate sauce recipe. 

Hot Chocolate Sauce

2 cups Borden's condensed milk
4 squares Baker's chocolate
pinch salt
1 Tablespoon vanilla
1/2 stick butter

Melt all ingredients in top of double boiler, stirring constantly. If desired thin with a little hot coffee.

Hot Butterscotch Sauce

1 box light brown sugar
1 2/3 cups Karo syrup
1 1/2 sticks butter
1 12 ounce can evaporated milk
dash vanilla, pinch of cream of tarter

Dissolve sugar, Karo and butter in saucepan over low heat, stirring constantly. Bring to a boil until mixture froms a hard ball. Add evaporated milk, vanilla and cream of tarter and whisk until completely blended. Keep warm in a double boiler.


The Lenten lunches continue at St. Paul's, 815 E. Grace Street, at 11:45-12:30 p.m. and 1-1:30 p.m. and continues each weekday through March 31 in the Parish Hall Atrium. One of seven renown ministers preaches daily, 12:30-1 p.m. Lunch $4.50 and includes drink, tax and tip. (Monday crab cake lunch $5.) For more information call 643-3589. Or visit their website at www.stpauls-episcopal.org

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