Recipe 03.21.19

Hot Butterscotch Sauce, Schrafft’s Style

Here is Schrafft’s famous hot butterscotch sauce from Joan Kanel Slomanson’s book “When Everybody Ate at Schrafft’s.” This is quite good served over coffee ice cream with sliced toasted almonds on top.

            Makes about one cup.


            1 stick butter

            1/2 cup heavy cream

            1 cup brown sugar (I recommend light)

            1 tsp. vanilla extract

            1/2 cup light corn syrup

            1 pinch salt (my addition)


In a medium saucepan combine butter, sugar, and corn syrup. Cook, stirring, just until mixture is thick and smooth.

Turn off heat, stir in heavy cream and vanilla. Serve on ice cream, of course, with nuts on top of it all.


Popeye’s Red Beans and Rice

This recipe is from Todd Wilbur’s “More Top Secret Recipes.”

            Serves four. 



            1 30-oz. can or 2 15-oz. cans red kidney beans

            1 1/2 tsp. white pepper

            1/4 tsp. paprika

            4 Tbsp. butter

            1/4 tsp garlic powder



            1 1/2 cups quick cooking rice (Minute Rice or Uncle Ben’s)

            1 1/2 cups water

            2 Tbsp. butter

            1/2 tsp. garlic salt


Pour the beans with their liquid into a large saucepan. Turn the heat to medium. Add pepper, paprika, butter, and garlic powder. 

When beans begin to boil, use a fork to mash some of them. Stir the mixture constantly, for about 20 minutes. The beans will reach the consistency of refried beans. In other words, they will have a smooth, creamy texture with some whole beans still swimming around.

Prepare the rice, using the two tablespoons butter and half a teaspoon of garlic salt instead of the butter and salt amounts specified on the box for four servings.

To serve, pour half a cup of beans into a bowl and scoop the same amount of rice on top of the beans.