Chattie Sharpe

Amazing that one can use SO many Scotch bonnet peppers (Habanero) and jalapenos and it comes out sweet, mildly spicy and so tasty … a small bite on the end of the taste but it works.  I made 12 pints from this recipe and went through 1 1/2 jars the very next two meals.images-1

(Pepper Mash)
28 Habanero -seeded and chopped – Use Gloves!!
30 Jalapenos – seeded and chopped
1 large bunch Spring Onions – large chopped (Not Scallions) If unavailable substitute one small White Onion
1 small Yellow Onion – large chopped
6 Cloves Garlic
3 lrg Carrots – chopped

Put all chopped veggies into large stock pot cover with water, heat to a soft boil, reduce heat and simmer for 10 minutes. Using a large strainer strain water off cooked veggies/peppers (peppermash). Really – I think this is where the heat reduction happens and the flavor takes over. Return peppermash to stock pot and add the following:

1/2 C Key Lime Juice
1/2 T Canning Salt
2 C Sugar
3 C Cider Vinegar

Bring to soft boil, reduce heat and simmer for 15 minutes.

You can now make a sauce by using your blender and puree (Cream) mixture until smooth (Be careful when using a blender with hot stuff – vent well.)

or you can keep mixture in the relish form.

I use 1/2 pint jars. Fill jars, clean rims, seal and hot bath process for 20 minutes. Enjoy.

**** By the way … I tried some of this sauce with my teriyaki and it was awesome on a steak or a hamburger.

Chatalina Salad Dressing

My version of the classic Catalina Dressing. I like to zip it up… add a touch of cayenne.kathalina

1/2 C Sugar
1/2 C Catsup
1/3 C Vinegar
1 T Onion – grated
1 1/4 tsp salt
1/4 tsp dry mustard
1/4 tsp chili powder
1/4 tsp celery seed
1/4 tsp paprika or cayenne pepper
1 tsp worcestershire sauce
2/3 C Oil

Combine all ingredients except oil in blender, blend well.
Slowly drizzle oil into blender while blender on med/high. Sauce should be thick.

I keep mine in a plastic squeeze bottle. Keeps for 4-6 wks in refrigerator (but it won’t last long. This is good on salads, sandwiches and more).

Makes 2 cups

Warm Bacon Dressing and Spinach Salad

I have never liked spinach until this recipe. Of course everything is great with Bacon.

I made this after Joe and I were first married, loved it, lost it and found it again 20 yrs later. I still love it.

Salad
8 ounces young spinach
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
2 large eggs – Hard Boiled
6 pieces thick-sliced bacon, chopped
1/2 C Bean Sprouts *Optional

Dressing:
3 T Bacon Grease
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Boil eggs, cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. (add Bean Sprouts*.) Serve immediately.

Salsa

What to do with all those extra late season tomatoes ??? Make Salsa and can it up.

3 gal Tomato puree (food processor or grinder needed)
3 T Salt
3 T Black Pepper
6 Onions (ground – food processor or grinder needed)
18 Garlic Cloves (ground – food processor or grinder needed)
4 T Cumin
4 T Chili Pequin (Chili flakes)
8 Fresh Jalapeno (ground – food processor or grinder needed) can be omitted for mild salsa

Mix all together and simmer for 30 minutes. Jar salsa, remove air bubbles, clean and seal rims.
Hot bath for 30 minutes. Store in cool, dark, dry place.

Spaghetti Sauce

Can it up and have it stored for the rainy days ahead. This from my sister, Maxine. She is an amazing woman and what a Cook!! Thanks, sis. (Makes 24 pints – hot bath canning method used)

15 lbs ripe Tomatoes
3 lrg Bell Peppers
6 lrg Onions
1 stalk Celery
6 C Tomato Paste
2 Bay Leaves
1 C Oil
1 T Black Pepper
1 T Red Chile Flakes
5 T Salt
1 T Oregano
2 T Garlic Powder
2 T Worcestershire Sauce

Blend tomatoes, peppers, onions, celery in food processor

In large stock pot add all ingredients and mix well. Cook 1 hours.

Fill canning jars leaving 1/2 inch head space, remove bubbles, clean and seal rims.
Hot bath for 45 minutes Cool, check seal, label and store … oh and enjoy!

Grandma Wilson’s Chili Sauce

I found this in a handwritten book. I remember Grandma Rudy Wilson’s garden and her fence of rainbow sweetpeas that surrounded it. Please take this endearing recipe as a reminder of our heritage (transcribed exactly as written). I wonder what was in her spice bag!

Roundup out of the garden
10 # bucket ripe Tomotoes
10 # bucket ripe Cabbage
10 # bucket ripe Onion
10 # bucket ripe Cucumber
10 # bucket (scant) Chili Peppers – seeded
1/2 doz real Mangos
1/2 C mixed spice (in a bag)
1/2 gal cider vinegar (or more if needed)
2/3 # bucket sugar
1/4 C Salt

Grind first six ingredients in food grinder with coarse knife, add salt. Let stand an hour or more, then drain. Add rest of ingred. and cook slowly till thick. Take out spice bag and seal while hot.

Ginger Asian Marinate / Salad Dressing

You’ll want to use a food processor or grinder for this.

Vegetable base:
1/4 Green Bell Pepper
1/4 small Yellow Onion
1/2 Celery Rib
2″ piece Fresh Ginger
5 Cloves Garlic
1/2 lrg Jalapeno

Process all above ingredients in processor until pureed.

Sauce:
2 T Oyster Sauce
2 T Soy Sauce
2 T Fish Sauce
1 T Olive Oil
1 tsp Sriracha
1/4 C White Sugar
Juice of half a lime

Mix well and add vegetable base.

Marinate on chicken, shrimp, pork. Coat meat/chicken/shrimp with marinate and let sit for several hours (the longer you let it set the better, overnight is the best)

or

Salad dressing, add additional 1 T oil olive and shake before serving.

Can be stored for several weeks.

Benihana Salad Dressing

When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill.

1/2 C minced onion
1/2 C peanut oil
1/3 C rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

Makes 1 3/4 C

Applesauce

Livia (pictured) jars up fresh ground applesauce. She loves it and can eat about 1/3 of a jar or about 1 whole apple per serving. What a great way to get your child to eat good stuff.

20-25 lb favorite apples – 1 1/2 lbs of apples for each pint (25 lb box will yield about 16 pints)
2 lrg cans pineapple juice

Peel and core apples.
Cut apples in 1/2 wedges, as you are cutting the apples put them in a large bowl containing the pineapple juice.
(The pineapples juice acts as an anti-browning agent and taste sweeter than when using lemon juice and
I NEVER use a chemical alternative of ascorbic and citric acid mixture).

In a large stock pot of light syrup (2 1/4 C Sugar to 5 1/2 C Water, yield 6 1/2 C light syrup) or water cook apples. Boil for 5 minutes. Drain apples and use your choice of grinder or food processor to obtain your desired consistency (chunky or babyfood smooth). You can add cinnamon and sugar to taste if you prefer spiced applesauce. Pack applesauce into hot sterile canning jar, leaving 1/2 inch head room. Remove air bubbles, clean rims of jars, adjust caps and rings.

Hot bath process 30 minutes. Remove from hot bath, allow to cool, test seals. Store in dark, dry, cool place.

Teriyaki Sauce

This is from our very favorite Sushi restaurant in Denver. Jorel had his first solid food there – Sushi Rice.

1 C Soy (I use Kikkomon light soy)
1 C Saki
1 C Sugar

Mix together in sauce pan and simmer on low until reduced to 1 – 1 1/2 cups.
Sauce will be glossy and rich. It should coat the back of the spoon.

Can be stored for a month.

Variation:
Add 1 tsp grated ginger and or 1/2 tsp grated garlic if you like

Thai Lime Garlic Dressing

This is usually used for the green papaya salad but works well for the grilled lemongrass dishes and other salads.

1/4 C freshly squeezed Lime Juice
1/3 T Sugar
4 T Fish Sauce
1 T minced Garlic
1 T Hot Chili Sauce, (Sriracha)

Can add for a new twist some or all of:
1 very thin slice of Lemon
1/2 tsp grated Ginger
1 T grated Carrot

Bourbon Molasses Sauce

1 C Molasses (I prefer Brer Rabbit brand)- mild)
1 C Bourbon (Jim Beam)
1 C Heavy Cream (do not use half/half)
Heat the molasses and bourbon is medium size pan
(mixture will bubble up when stirred and can make quite a mess if you use a small pan.)
Heat Molasses and Bourbon to a gentle boil, reduce heat and continue a very gentle boil stirring often until reduced to 1 cup. Add heavy cream, bring to a gentle boil and again reduce to 1 -1 1/4 Cup Glossy Smooth Sauce. Keep warm, but be careful not to let it go to sugar by overcooking it.

Serve on grilled pork chops, steaks, hamburgers,
baked potatoes, grilled veggies

Bar-B-Que Sauce

1 C Onion – chopped
3 cloves Garlic – chopped
4 T Butter
1 C Ketchup
1/2 C Water
1/3 C Vinegar
3 T Worcestershire sauce
1 tsp Hot Sauce (Sriracha or can be omitted for mild sauce)
1 T Paprika
1 tsp Pepper
1 T Dry Mustard
3 T packed Brown Sugar

Melt butter in sauce pan, add onions and garlic, saute until tender.
Mix all other ingredients add to sauce pan and cook gently until sauce is to your favorite consistency, 1 – 1 1/2 hours.