15 Minute Chili Sauce

(Nan Ross)

1 small basket of tomatoes

Peel and slice the night before.

Add: (Chop in food processor)

4 cups chopped onion
6 cups celery

Cover with 1/2 cup coarse salt. Let stand overnight.

Next morning drain and add:

2 cups chopped green pepper
5 cups white sugar
2 cups cider vinegar
3 tbsp mustard seed
1/8 tsp cayenne pepper

Boil 15 minutes (gently) and bottle

Yield: 8 or 9 pints.

Icicle Pickles

(Al Ross)

2 gallons cucumbers
2 cups pickling salt
1-2 tbsp alum

Day 1-4:
Cut cucumbers and remove seeds (if large). Place in a crock, add salt and cover with boiling water. Let stand for 4 days . Stir each day.
Day 5:
Drain and rinse pickles. Cover with boiling water. Let stand overnight.
Day 6:
Drain. Cover with boiling water to which alum is added. Let stand overnight.
Day 7:
Make syrup. Heat. Pour over pickles
Day 8:
Drain and reheat syrup, pour over pickles
Day 9:
Drain and reheat syrup, pour over pickles
Day 10:
Drain and reheat syrup, pour over pickles
Day 11:
Bottle, or leave covered in crock

Syrup:
24 cups sugar
12 cups or 3 quarts white vinegar
large handful of whole mixed piling spice tied in cheesecloth

I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.

Stores well in frig for 3 to 4 months.

Emmy Heal's Mayonnaise

(Emmy Heal)

5 tbsp white sugar
3 tbsp flour
1 tbsp dry mustard
1 tbsp salt
1/2 cup boiling water
1/2 cup vinegar
1 egg
1 piece butter (about 1 heaping tbsp)
1 cup milk

Mix dry ingredients. Add the liquids and egg. Beat until smooth. Add butter last. This can be heated over medium heat or in a double boiler until thickened. Cool and store in frig.

I double the recipe, Cook for ten or so minutes on high in the microwave, stopping about every 3 minutes to stir. This mayonnaise is great for devilled eggs, egg salad, salmon salad, ham and relish spread, etc. For use as a salad dressing,eg cole slaw, potatoe salad, then with a bit of cold milk.

Stores well in frig for 3 to 4 months.

Hot Mustard

(Aunt Bren)

1 cup white sugar
2 tsp salt
1/2 cup Keene’s mustard
2 tbsp melted butter
1 egg

Blend, then beat with electric mixer. Thin slightly with vinegar and store in refrigerator in covered container. Keeps well. Thin with vinegar.

Ella's Ketchup

(Ella Callan)

16 tomatoes
2 onions
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard powder
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cinnamon
1 cup brown sugar
1 tbsp vinegar

Chop onions finely. Blanch and peel tomatoes, chop in food processor. Boil together onions and tomatoes until thick (2-21/2 hours). Put through colander or strain fluid off, puree pulp in food processor and return to fluid. Add remaining ingredients and simmer for 1/2 to 1 hours Store in sterile jars or freeze.