| Barbecue Sauce for Ribs | Basil Tomato Pesto |
| Beaupre' Chili Sauce | Polynesian Ginger Veggie Dip |
| Moxham's Mustard | Traditional Cranberry Sauce |
| Mustard Sauce for Ham | Verna's Mustard |
4-5 dessert spoons dry mustard 1 cup white sugar 2 eggs, beaten 2/3 cup vinegar
Mix mustard with sugar. Add beaten eggs and vinegar. Boil, stirring constantly until thick.
1 cup dry mustard 1 cup wine vinegar
Mix in saucepan, cover and let sit overnight. In a blender, combine:
2 eggs 1 cup brown sugar dash of salt
Add vinegar-mustard mixture and blend for 1 minute. Pour back into saucepan and bring to a boil. Simmer over medium heat, stirring constantly for 5 minutes. Pour into sterilized jars, cool and refrigerate.
1/2 cup sugar 1 egg, well beaten 1/3 cup vinegar 3 tsp. dry mustard
Boil together until thick.
4 quarts ripe tomatoes, peeled and chopped 1 ½ cups finely chopped white onions 1 cup finely chopped green pepper 1 cup finely chopped sweet red pepper 2 cups sugar 2 tbsp salt ¼ tsp cayenne pepper 1 tbsp mustard seed 3 cups white vinegar
Prepare vegetables, combine them with sugar, salt and cayenne in a large heavy pot. Place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally, about 2 hours. Add the whole spices tied in a quadruple thick bundle of cheesecloth and the vinegar. Cook slowly, stirring occasionally, until very thick. Pour immediately into hot sterilized jars and seal at once. Makes about 5 pints.
1cup of ketchup 1/32 cu Dijon mustard 1/4 cup brown sugar 2 tbsp. Worcestershire sauce 1 tbsp. red wine vinegar 1 tbsp. ground cloves
Thoroughly combine all ingredients. Slather liberally on ribs.
1 cup sugar 1 cup water 3 cups fresh cranberries 2 tsp grated orange rind (optional
In heavy saucepan, combine sugar and water and bring to a boil. Add the cranberries and return to boil.
Reduce heat and simmer until cranberries pop, about 10 minutes. Stir in rind and let cool. Makes about 2 cups.
1 cup fresh basil leaves, washed and patted dry 1 ripe tomato, quartered and seeded 2 cloves of garlic 1 cup olive oil 1/4 cup pine nuts 1/4 cup grated Parmesan cheese
In a food processor blender, chop basil, tomato, garlic and pine nuts till minced. Scrape sides of bowl and while machine is running add a slow drizzle of oil until all is incorporated. The mixture should e thick. If the oil is poured in too quickly the mixture will not thicken but will separate. Blend in the Parmesan cheese and serve with your favorite pasta. Can be kept in the fridge for up to one week.
1 cup mayonnaise, chilled 1 cup dairy sour cream 1/4 cup finely chopped onion 1/4 cup finely minced parsley 1/4 cup finely chopped water chestnuts 1-2 tbsp. finely chopped candied ginger 2 cloves garlic, minced 1 tbsp. soya sauce Dash of salt
Mix first two ingredients, then add the rest. Blend well. Trim top with bits of ginger.
Arachnophilia 4.0