Browse Items (29 total)
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Chile Sauce
Chile Sauce
Lena's 1973
1 gal. ripe Tomatoes peeled + party cooked
(Drain of most liquid for juice)
2/3 c. copped onions 2c. vinegar
1 1/2 c. white sugar 5 tsp. Salt
1 tsp. nutmeg 2 tsp. ginger
3/4 tsp Tabasco Sauce 1 tsp. cinnamon
1/2 tsp. curry powder 1 tsp. Mustard
Stir all together and boil
2 hrs. or until thick enough.
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# Chile Sauce
*Recipe from the kitchen of Lena — 1973*
## Ingredients
- 1 gallon ripe tomatoes, peeled and partly cooked (drain off most liquid for juice)
- 2/3 cup chopped onions
- 2 cups vinegar
- 1 1/2 cups white sugar
- 5 tsp salt
- 1 tsp nutmeg
- 2 tsp ginger
- 3/4 tsp Tabasco Sauce
- 1 tsp cinnamon
- 1/2 tsp curry powder
- 1 tsp mustard
## Instructions
1. Peel and partly cook tomatoes; drain off most of the liquid (reserve for juice if desired).
2. Stir all ingredients together.
3. Boil for 2 hours or until thick enough. -
Ratatouille
RATATOUILLE
(Sunday, June 14)
This Mediterranean vegetable dish com-
bines plentiful summer favorites. Serve cold
as a salad, hot in an omelet or crepe or over
rice or pasta.
1/2 cup oil
2 large cloves garlic, minced
2-1/2 pounds eggplant (2 medium), cut
in 1/2-inch cubes (12 cups)
1-1/4 pounds zucchini (2 large), cut in
1/2-inch cubes (4 cups)
3 large onions, chopped coarse (3 cups)
3 medium green peppers, cut in 1-inch
squares (3 cups)
2 teaspoons each basil and thyme
Salt and pepper to taste
2 tablespoons chopped parsley
6 large tomatoes, chopped coarse (6 cups)
In large heavy pot or Dutch oven heat oil
over medium-high heat. Add garlic, egg-
plant and zucchini; sauté until lightly
browned. Reduce heat; add onions, pep-
pers, seasonings and parsley. Cover and,
stirring occasionally, cook 25 minutes. Add
tomatoes, cover and, stirring occasionally,
cook 20 minutes or until vegetables are
tender and sauce has thickened. If neces-
sary, uncover toward end of cooking time
to hasten thickening. Makes 12 cups. Per
cup: 142 cal, 3 g pro, 13 g car, 10 g fat, 0 mg
chol
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# Ratatouille
*Sunday, June 14*
*Makes 12 cups*
## Ingredients
- 1/2 cup oil
- 2 large cloves garlic, minced
- 2-1/2 pounds eggplant (2 medium), cut in 1/2-inch cubes (12 cups)
- 1-1/4 pounds zucchini (2 large), cut in 1/2-inch cubes (4 cups)
- 3 large onions, chopped coarse (3 cups)
- 3 medium green peppers, cut in 1-inch squares (3 cups)
- 2 tsp each basil and thyme
- Salt and pepper to taste
- 2 Tbsp chopped parsley
- 6 large tomatoes, chopped coarse (6 cups)
## Instructions
1. In a large heavy pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic, eggplant, and zucchini; sauté until lightly browned.
3. Reduce heat; add onions, peppers, seasonings, and parsley.
4. Cover and, stirring occasionally, cook 25 minutes.
5. Add tomatoes, cover and, stirring occasionally, cook 20 minutes or until vegetables are tender and sauce has thickened.
6. If necessary, uncover toward end of cooking time to hasten thickening. -
Government Sauce
GOVERNMENT SAUCE
3 quarts ripe tomatoes, peeled and chopped
2 quarts apples, peeled, cored and chopped
5 medium onions, chopped
2 cups vinegar
1¾ cups sugar
1½ teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons salt
Combine prepared vegetables and apples with other
ingredients. Cook until mixture is thickened, stirring
occasionally, usually about 30 minutes. Pour into hot,
sterilized jars and seal. If you prefer to insure the seal by
processing, process for 10 minutes in boiling water bath.
Yields 7 to 8 pints.
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# Government Sauce
*Yields 7 to 8 pints*
## Ingredients
- 3 quarts ripe tomatoes, peeled and chopped
- 2 quarts apples, peeled, cored and chopped
- 5 medium onions, chopped
- 2 cups vinegar
- 1 3/4 cups sugar
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp salt
## Instructions
1. Combine prepared vegetables and apples with all other ingredients.
2. Cook until mixture is thickened, stirring occasionally, usually about 30 minutes.
3. Pour into hot, sterilized jars and seal.
4. If you prefer to insure the seal by processing, process for 10 minutes in a boiling water bath. -
Barbecue Basting Sauce
Ans. Here's an old-timer and a mighty
good one. Kephart borrowed it from Frank
Bates, and we are borrowing it from Kep-
hart: "One pint vinegar, a half can toma-
toes, two teaspoonfuls red pepper (chop-
ped pepper pods are better), a teaspoonful
of black pepper, same of salt, two table-
spoonfuls of butter. Simmer together until
amalgamated. Baste the meat continually so
long as it remains on the fire."
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# Barbecue Basting Sauce
*Recipe from the kitchen of Frank Bates, via Kephart*
## Ingredients
- 1 pint vinegar
- 1/2 can tomatoes
- 2 teaspoonfuls red pepper (chopped pepper pods are better)
- 1 tsp black pepper
- 1 tsp salt
- 2 Tbsp butter
## Instructions
1. Combine all ingredients together.
2. Simmer together until amalgamated.
3. Baste the meat continually so long as it remains on the fire. -
Chile Con Carne
Chile Con Carne (8)
2 tbsp fat 3 cups tomatoes
1 lb chopped beef 2 cups cooked kidney beans
1 onion sliced 1 cup cooked spaghetti
1 green pepper or rice
3/4 teaspoon salt
1 teaspoon chile powder
Method:
1) Melt fat in large heavy frying pan
2) add beef and cook until
partially brown. (add onion with beef)
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3) Remove seeds of green pepper and cut
into small pieces and add it to the
3 cups of tomatoes, beans, spaghetti:
4) cook 5 min
5) add meat and onion mixture to veg.
6) season with salt and chile
powder
7) cook for 10 min and serve
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# Chile Con Carne
## Ingredients
- 2 Tbsp fat
- 1 lb chopped beef
- 1 onion, sliced
- 1 green pepper
- 3 cups tomatoes
- 2 cups cooked kidney beans
- 1 cup cooked spaghetti or rice
- 3/4 tsp salt
- 1 tsp chile powder
## Instructions
1. Melt fat in large heavy frying pan.
2. Add beef and onion and cook until partially brown.
3. Remove seeds of green pepper and cut into small pieces; add to the 3 cups of tomatoes, beans, and spaghetti.
4. Cook 5 minutes.
5. Add meat and onion mixture to vegetable mixture.
6. Season with salt and chile powder.
7. Cook for 10 minutes and serve. -
Chili Sauce
Chili Sauce. (Mrs. Blooms recipe)
1 pk. ripe tomatoes
2 c. chopped onions 1 tbsp cinnamon
3 " green peppers 1 " ginger
3 c. sugar 1 " nutmeg
1/2 c. salt 1 tsp or a little
1 1/2 qts vinegar less of cayenne
pepper.
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# Chili Sauce
*Recipe from the kitchen of Mrs. Bloom*
## Ingredients
- 1 peck ripe tomatoes
- 2 cups chopped onions
- 3 cups green peppers
- 3 cups sugar
- 1/2 cup salt
- 1 1/2 qts vinegar
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 1 tsp cayenne pepper (or a little less)
## Instructions
1. Combine all ingredients.
2. Cook and process as desired for chili sauce. -
Chili Sauce
Chili Sauce.
12 large ripe tomatoes
2 large onions (chop & mix)
4 medium sized green peppers
2 tbs salt 1tbs ground
1 tbs sugar cinnamon
3 c vinegar,
boil 1½ hrs. stir
frequently
Mrs. Selmser recipe
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# Chili Sauce
*Recipe from the kitchen of Mrs. Selmser*
## Ingredients
- 12 large ripe tomatoes
- 2 large onions, chopped and mixed
- 4 medium-sized green peppers
- 2 Tbsp salt
- 1 Tbsp ground cinnamon
- 1 Tbsp sugar
- 3 cups vinegar
## Instructions
1. Chop tomatoes, onions, and green peppers and combine.
2. Add salt, ground cinnamon, sugar, and vinegar.
3. Boil for 1 1/2 hours, stirring frequently. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
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MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
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# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
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Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
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# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Vegetable Soup
Vegatables Soup
1½ pk. tomatoes (grind+
1 2pk. carrots (cook
1 large head cabbage (until
8 large onions (done
1 hot pepper
4 stalks celery
okra
4 tb. sp. salt.
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# Vegetable Soup
## Ingredients
- 1 1/2 pecks (approximately 15 to 18 lbs) tomatoes, ground
- 1 to 2 pecks (approximately 10 to 20 lbs) carrots, chopped
- 1 large head cabbage, chopped
- 8 large onions, chopped
- 1 hot pepper, chopped
- 4 stalks celery, chopped
- Okra, quantity to taste (see Editor's Notes)
- 4 Tbsp salt
## Instructions
1. Grind tomatoes through a food grinder or food mill to produce a liquid base.
2. Combine ground tomatoes with carrots, cabbage, onions, hot pepper, celery, and okra in a large stockpot.
3. Add salt and stir to combine.
4. Cook over medium heat until all vegetables are tender and soup is well combined.
5. Adjust seasoning to taste. -
Cream of Tomato Soup
Cream of Tomato Soup.
3 c. canned or stewed tomatoes
⅛ t soda (if you wish to use soda)
Method
1. put tomatoes in sauce pan cover and
simmer for 5 or 10 min
2. press though sieve or coarse strainer
into mixing bowl.
3. add soda and mix thouroughly
4 make white sauce. but omit salt.
5. just before ready to serve reheat (over)
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tomato pulp. add to white sauce stirring
constantly.
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# Cream of Tomato Soup
## Ingredients
- 3 cups canned or stewed tomatoes
- 1/8 tsp soda (if you wish to use soda)
- White sauce (salt omitted)
## Instructions
1. Put tomatoes in sauce pan, cover and simmer for 5 or 10 minutes.
2. Press through sieve or coarse strainer into mixing bowl.
3. Add soda and mix thoroughly.
4. Make white sauce, but omit salt.
5. Just before ready to serve, reheat tomato pulp. Add to white sauce, stirring constantly. -
Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
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Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
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# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints.