Category Archives: Sauces and Dressings

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