Grandma Walter's Chili Sauce

Ingredients:

• 30 Plum Tomatoes, rinsed and chopped
• 4 Large Sweet Onions, chopped
• 2 Jalepeno Peppers, chopped
• 2 Finger Peppers, chopped
• 2 Sweet Bell Peppers, one red and one green, chopped
• 2 Tablespoons Salt
• 2 Cups White Vinegar
• 15 Tablespoons sugar

Directions:

Combine all ingredients in a large pot. Bring to a boil and simmer for 3 hours. Place in sterilized mason jars.

Posted by Debi

Grandma Walter's Mustard Pickle

Tom's grandmother was German and he remembers how much he enjoyed her Mustard Pickles. She had her own garden which made her recipe all the better. Every Christmas we could count on a package arriving with several jars of Mustard Pickle and Chili Sauce. Family recipes handed down from generation to generation are the best.  (Sorry I don't have a photo yet. Hopefully I'll get one when I make the next batch).

Ingredients:

Pickles

• 4 quarts pickling cucumbers, washed and sliced
• 1 head cauliflower, washed, drained and chopped
• 1 quart small whole onions, washed and halved
• 6 sweet red bell peppers, washed, sliced in strips

Soak overnight in water with a handful of salt.

Drain. Add 1 cup vinegar, 1 cup water and boil until tender. Drain. Make the Mustard Sauce as follows...

Mustard Sauce:

• 5 cups White Vinegar
• 5 cups Brown Sugar
• 3 teaspoons Turmeric powder
• 3 teaspoons Dry Mustard
• 1 cup flour made smooth with a little water

Cook until sauce thickens. Add Pickle Mixture to sauce. Bring to a boil and seal in sterilized mason jars. 

Posted by Debi

Mom's Italian Meat Sauce

This is my Mother-in-love's Italian sauce recipe. She loved to make this for our family on special occasions. There is nothing that says love more than a large pot of sauce on the stove ready to delight family and friends at the table.

Ingredients:

• 1 pound ground italian sausage and/or ground beef
• 2 large can Diced Tomatoes, undrained
• 2 large can Tomato Puree
• 6 Tablespoons tomato paste
• Oregano, to taste (approximately 2-3 T.)
• Italian Seasoning, to taste (approximately 2-3 T.)
• 2 Bay Leaves
• Garlic Powder, 1/2 teaspoon, or more if desired
• Salt to taste
• 2 leftover, bone-in pork chops

Directions:

Brown ground meat in large skillet. Drain fat and set aside.

In large pot add 8 ingredients stirring well. Add the ground meat and pork chops. Allow to simmer on stove for 2-3 hours. Or you can make this a day ahead. It's always better the next day. 

Serve hot over pasta of your choice. Be sure to add freshly grated Pecorino Romano cheese on top.

Buon appetito!