A Potpourri of Homemade Goodness

If all of this seems to be a bit overwhelming, just be assured that it will get better. You don't have to absorb all this at one time. You can print it out and store it away to be read at your leisure. I'm assuming that you have leisure time.

Obviously I have a lot of leisure time. It's another phrase for "retirement." I have discovered a totally new creative outlet and I'm happy to share what I know with others who share my interest (y-o-u). So far, I haven't been able to get my family on this bandwagon, their eyes just glaze over and the ears slam shut. Same old story. My computer desk is a conglomoration of recipe boxes, recipe cards, binders and notebooks full of information to be shared.

If you want to make your own catsup without growing your own tomatoes then reducing them by cooking, there is another recipe for homemade catsup that can be used. You will need:

Catsup: 2 1/2 tsp. whole cloves; 2 inches stick cinnamon; 2 tsp. celery seed; 2 cups cider vinegar; 3 (12 oz.) cans tomato paste; 1/3 cup minced, dried onion; 1 Tbsp. onion juice; 1/4 tsp. pepper;
1/2 tsp. cayenne (optional) ; 1 tsp. salt; 1/2 tsp. each cinnamon and allspice; 1 1/2 tsp. ground cloves; 1/2 tsp. dry mustard; 1 tsp. chili powder; 1 1/2 cups honey.
Combine whole cloves, cinnamon, celery seed and vinegar in 2 quart saucepan. Bring to a boil, remove from heat and let stand for 10 minutes. Strain spices, saving vinegar. Add other ingredients to vinegar, stir with wire whisk and simmer on low heat for 20-30 minutes. Store in covered containers in refrigerator or freeze. Makes 3 pints.

Crisp Pickles: 8 large cucumbers; 7 cups apple cider vinegar; 7 cups honey; 1 Tbsp. whole cloves; 2 Tbsp. celery seed; 3 Tbsp. mustard seed; 1 Tbsp. turmeric; 1 1/2 tsp. alum; 3 onions; 3 green peppers.
Wash and slice cucumbers. Cover and soak overnight in brine of 6 cups water and 1 cup salt. Drain; boil for 5 minutes in syrup made of water, vinegar, honey, cloves, celery seed, mustard seed, turmeric and alum. Pack in hot, sterilized jars. Put lids on jars; let stand for 2 weeks before eating. This makes approximately 3 quarts of pickles.

Green Pepper Relish: 3 green peppers; 2 medium onions; 2/3 cup apple cider vinegar; 2/3 cup honey; 1 Tbsp. salt.
Chop onions and peppers. Cover with boiling water and let sit for 5 minutes. Drain and boil for 5 minutes in syrup made of vinegar, honey and salt. Pack in hot, sterilized quart jar and seal. Let stand for 1 or 2 weeks for best flavor.

Chunky Applesauce: 2 quarts cored, peeled and quartered apples; 1 cup honey; 2 tsp. cinnamon; 1/4 tsp. nutmeg; dash of salt; 1 tsp. lemon juice.
Place apples in large dutch oven and pour 1/2 cup honey over them. Cook on low heat for 5 minutes, stirring frequently until juices form. Cover and cook on medium until tender, about 15 minutes. Mash apples with fork, potato masher of hand beater until desired consistency is reached. Season with additional honey, cinnamon, nutmeg, salt and lemon juice. Chill. Makes 1 quart. This recipe may be multiplied to large amounts using fructose in place of last half cup of honey. It can be frozen or processed in jars in a water bath canner according to instructions.

Easy Hollandaise Sauce: 4 egg yolks; 1/2 tsp. salt; 1/2 tsp. dry mustard; 1 Tbsp. lemon juice; dash of hot sauce; 1 stick (1/2 cup) butter, melted.
Beat egg yolks, salt, mustard and hot sauce in blendere. Process until smooth. While motor is running on slow speed, drizzle butter through opening on blender cover. Mix until completely emulsified; serve at once or keep warm over hot (not boiling) water.

Lemon Sauce for Vegetables: 2 Tbsp. butter; 2/3 cup light cream or evaporated milk; 1/4 tsp. salt; 1 egg yolk; 1 Tbsp. lemon juice.
Combine the butter, cream, and salt in a small saucepan. Stirring constantly, heat until butter melts. Beat egg yolk with fork, and spoon a small amount of the hot mixture into the egg, stirring quickly. Then return the mixture to the saucepan. Cook and stir until thickened; remove from heat and add lemon juice. This is good with broccoli, asparagus and brussels sprouts.

Cranberry Sauce: 1 (16 oz.) bag cranberries; 1 cup water; 2 cups honey.
Wash cranberries and drain. Combine water and honey with cranberries and bring to a boil. Continue boiling until the skins pop, about 5 minutes. Chill before serving. Makes 3 cups whole berry sauce.

Mushroom Sauce: 4 Tbsp. butter or margarine; 1/4 c. diced onion; 1 cup fresh, sliced mushrooms; 2 Tbsp. flour; 1 cup light cream or half and half; 1/4 tsp. salt; 1/8 tsp. pepper.
Saute onions and mushrooms in butter until mushrooms ae lightly browned. Combine flour, cream, salt and pepper in blender and mix until smooth. Pour onto mushroom onion mixture and cook, stirring constantly, until thickened. Use in any recipe calling for condensed mushroom soup, spoon over omelets or meats.