September 10, 1999 • Page Image 135
…DIPS AND SAUCES AND BUTTERS Honey Cocoa Dip: — Combine 1 c. non-fat sour cream, 1/2 c. each honey and unsweetened cocoa powder, and 1 t. vanilla extract. Cover mixture and refrigerate. Serve as a dip with fruit and chunks of angel food cake. Cherry Champagne Sauce: — Reserve 1/4 c. liquid from 1 can (16 oz.) of tart red cherries. Puree cherries in blender; add reserved liquid and 1/4 c. honey. In large saucepan, bring mixture to a boil, reduc...…

















































