ROTEL TOMATOES
4 pounds tomatoes - peeled and chopped
12 jalapeño - or hot chili peppers, sliced
1 teaspoon salt
Place in 4 quart saucepan, and simmer until reduced to 1 quart. (measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge).
Freeze in 1 cup portions. Makes 1 qt.
OR:
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoon salt
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.
OLD BAY SEASONING
1 tbsp ground bay leaves
2 1/2 tsp celery salt
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp red pepper
1/4 tsp ground mace (optional)
1/4 tsp ground cardamom (optional)
Combine all ingredients: store in an airtight container.
It’s great also to season the flour for fried chicken, and on french fries
A1 STEAK SAUCE
1/2 cup Orange Juice
1/2 cup Raisins
1/4 cup Soy Sauce
1/4 cup White Vinegar
2 tablespoons Dijon mustard
1 tablespoon Bottled Grated Orange Peel
2 tablespoons Heinz Ketchup
2 tablespoons Heinz Chili Sauce
- Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days. Makes 1.75 cups.
KRAFT THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
1 dash of black pepper
Combine all of the ingredients in a small bowl. Stir well.
Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend. Makes .75 cups.
KRAFT DELUXE MACARONI AND CHEESE
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.
Prepare sauce by combining cheddar cheese, Cheez Whiz, and milk in a small saucepan over medium low heat. Stir cheese mixture often as it heats, so that it does not burn. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.
When macaroni is ready, drain. Combine the macaroni with the cheese sauce, and mix well. Serves 4.
CHEESE WHIZ
1 pound processed cheese, cut into small pieces
13 ounces can evaporated milk
4 tablespoons margarine
1 teaspoon salt
Dash of Tabasco sauce
1 teaspoon dry mustard
Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into containers; let cool. Use on crackers or in recipes calling for Cheez Whiz. Makes 1 lb.
WORCHESTERSHIRE SAUCE
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon Bottled grated orange peel
2 tablespoons Heinz ketchup
2 tablespoons Heinz chili sauce
Combine in a saucepan. Bring to the boil Cook at the boil, stirring constantly, for 2 minutes Remove from heat; cool to lukewarm Puree in a blender Bottle and cap. Refrigerate.
WORCHESTERSHIRE SAUCE (LEA & PERRINS)
1 Chopped onion
2 cloves garlic, crushed
1 1/4 inch thick slice of ginger
3 tablespoons Yellow mustard seeds
1 teaspoon Peppercorns
1/2 teaspoon Red pepper flakes
1 in. long cinnamon stick
1 teaspoon Cloves whole
1/2 teaspoon Cardamom pods
2 cups Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 tablespoons Salt
1/2 teaspoon Curry powder
1 Crushed anchovy
1/2 cup Water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.
Makes 1 large jar.
WORCHESTERSHIRE SAUCE
1 Old Gallon Jar
15 Oz Kidney Beans
6 Oz Soy Sauce
1 teaspoon Garlic Powder
2 State Of Main Sardines Packed In Soy Oil
6 Qt Apples, Green Or Ripe, – Peeled & Sliced
2 Qt Or more, brown vinegar
1 Onion – Sliced
3 tablespoons Ground Cloves
2 tablespoons Ground Turmeric
2 tablespoons Ground Nutmeg
3 tablespoons Ground Allspice
3 tablespoons Powdered Coffee – Or
3 cans Boiled Down Black Coffee
2 teaspoons Red Pepper
4 tablespoons Corn Syrup
6 tablespoons Salt
3 tablespoons Mustard
1 tablespoon Sugar
Take the kidney beans, drain and pass through a food mill and add to gallon jar. Add soy sauce and garlic. Place sardines in small bowl of vinegar and mash with fork. Add to jar. Peel and slice apples and place them in about a six or eight Quart cooking pot. Cover them just to the top with brown vinegar. Add cloves, turmeric, nutmeg, allspice, and onion, coffee. Bring to a boil and slowly boil for about 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily, and tend to Remove and run through a food mill and add eight cups of the puree to the jug or jar. Now add: red pepper, corn syrup, salt, mustard, and sugar. Fill the balance of the jar up with vinegar. Shake up well and leave stand for 24 hours and it then is ready to use.
UNCLE BEN’S SEASONED LONG GRAIN & WILD RICE MIX
DRY MIX
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoon Season salt
RICE MIXTURE
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add to this water, butter, rice and dry wild rice. Bring to boil.
Stir once or twice just to combine. Cover pan with lid tightly. Simmer gently 8to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups.
TACO BELL SEASONING MIX
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
In storage container with tight fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Seven teaspoons of mix equal a 1.25 ounce pkg. of purchased taco-seasoning mix. Makes .5 cups.
STOVE TOP STUFFING MIX
Mix
2 teaspoons dried minced onion
2 teaspoons dried parsley
1 teaspoon thyme
1/4 teaspoon dried sage
Salt and pepper to taste
8 cups large, dried bread crumbs or cubes
To Prepare
6 tablespoons butter or margarine
1 cup chicken broth
Combine mix ingredients; store in airtight container.
To prepare, combine broth and butter in saucepan. Heat until melted and hot. Stir in stuffing mix; remove from heat and cover tightly. Let stand for 5 minutes. Fluff with a fork before serving. Makes 8 cups.
SHAKE AND BAKE MIX
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes – crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label. Store in a cool dry place. Use within 2 months. * Makes about 4 1/2 cups
To use: Pour mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired. Makes 4.5 cups.
LOW SODIUM VERSION BEAU MONDE SEASONING
1 tablespoon ground cloves
1 1/4 teaspoon ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
2 tablespoons ground white pepper
In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place. Makes .333 cups.
BULLSEYE BARBEQUE SAUCE
1/2 cup minced onions
1 (8 oz.) can tomato sauce
1 cup water
1 1/4 cup ketchup
2 teaspoons brown sugar
2 teaspoons prepared yellow mustard
1 teaspoon olive oil
1 teaspoon worcestershire sauce
1 dash tabasco sauce
Combine ingredients, cover and simmer for 30 minutes. Makes 3.5 cups.
BISQUICK
1 tablespoon baking powder
1 1/2 teaspoon sugar
1 1/8 cup flour
2 1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing bowl.
Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake. Makes 1.25 cups.
LIPTON DRY ONION SOUP MIX
1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder
Combine all together. This makes the equivalent of 1 package soup mix.
KC MASTERPIECE ORIGINAL BARBEQUE SAUCE
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Add all ingredients into a medium saucepan over high heat and whisk together until blended and smooth.
Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture becomes thick.
Cool, then store in a covered container in the refrigerator overnight. Makes 1.5 cups.
HEINZ 57 STEAK SAUCE
1/2 cup raisins
2/3 cup Heinz ketchup
1 teaspoon chili powder
1 teaspoon seasoning salt
4 ounces applesauce
2 tablespoons Wish Bone Italian salad dressing
Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Keep chilled. Makes 2 cups.