Celebrities Favorite's Weird Candy Trivia. Growing Candy.
My first memory of ketsup was the story that follows:
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My sister and I would stay with our cousins, Buck and Susan, who were about the same age. We could see the campus from Aunt Marilyn’s tiny run down farm house situated on the edge of town. It was heaven. Mornings we spun in tire swings attached to two big oak trees. A wrap-around porch served as a base for "whose it" games in the afternoons, and summer nights were filled with flashlight chase, mid fireflies and mosquitoes.
I loved every summer mom attended classes. The memory of Aunt Marilyn’s catsup still makes my mouth water. Absolutely the best homemade ketchup ever made. It was thick dark red, spicy, with a tangy twist. Even spoons filled with the stuff, straight from the jar, was enough to make me happy. I needed nothing else. I added her ketchup to every food I ate, including vegetables. After all, I was only twelve or so. .
Here you will find her recipe, along with others that I have collected over the years. Free homemade ketchup recipes for you use. These handwritten recipes are taken from index cards found in tin recipe boxes.
Hope you enjoyed the 60's as much as I did!
4 quarts ripe tomatoes (different color tomatoes will give different color catchup)
Be sure to peel, chop, and core your tomatoes before you start
1 large onion - chopped
1 medium red pepper (or green if you don't have a sweet red one) - chopped
1 1/4 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon whole allspice
1 large cinnamon stick
1 cup sugar
1 1/2 cups vinegar
Have a little salt and paprika on hand.
Put tomatoes, onions, and pepper in pot and cook until soft. Press mixture through a sieve. Cook rapidly until thick. Around an hour.
Reduce heat.
Tie all whole spices in a cheesecloth bag and drop into pot. Add sugar and salt to mix.
Cook on low about 25 minutes, stir frequently. Don't let ketchup stick to bottom of the pan.
Now add your vinegar, paprika, and cook until thick. Stir often so ketchup doesn't stick to bottom of pan.
Mixture should be boiling hot when you put into jars as usual, leave a little room at the top. Make sure your jar lid pops when you seal.
Note - if you grow everything yourself, it will taste better.
4 pounds of cranberries
2 cups vinegar
2 cups water
5 cups brown sugar
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon salt
Cook cranberries, vinegar and water together until all the skins pop open. Put through fine sieve. Combine with remaining ingredients and cook together for 5 minutes. Seal in hot sterilized jars. Makes 2 quarts catsup.
Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe.
Homemade Remedies Recipes - Recipes our grandparents used from a poultice, mustard plasters, gargles and paste.
Thanksgiving Day recipes and story from the past.
College Foods and Other Mistakes
These are the ingredients to my Aunt Marie’s Barbecue Beef Recipe. She did not write down how to cook or how much of each ingredient. I do remember craving this barbeque.
Beef
Ginger-ale
Onions
Chilli Sauce
Red Pepper
Brooks Barbecue Sauce -(I am not sure you can find this brand name barbecue sauce today)
I loved this barbecue beef, I remember my mom selling food at an estate auction once and using this sauce and moose meat. No one knew the difference. That was back in the 1960’s and my parents needed to “make ends meet”. We had been eating the moose for a couple weeks with no ill effects and mom thought it was perfectly good meat. I heard her say so.
People at the auction bought not one barbeque beef sandwich, they came back for a second helping!
Today, "they" would put you in prison for this. Seems like those days were simpler times, no one worried or fretted about much. Parents were parents and knew their responsibilities, the risk, weighed the difference and went for it.
Tomato Catsup
One of my grandmother's recipes. She was given this recipe on July 7th, 1968
1 1/2 teaspoon whole cloves
1 1/2 teaspoon broken stick cinnamon
1 teaspoons celery seed
1 cup white vinegar
8 pounds ripe tomatoes
1 Tablespoons chopped onion
1/4 teaspoon red pepper
1 cup sugar
4 tsps. salt
(I would add some celery stock)
Spices and vinegar in sauce pan. Cover. Heat to boil. Let stand while preparing other ingredients. (Spices steep in vinegar, like tea). Peel tomatoes. Cook with onion and red pepper - 15 minutes. Sieve. Add sugar. Heat to boil and then simmer briskly until liquid reduced to half. (Use ruler in pan) Will take 45 to 60 minutes. Strain vinegar and spice into mixture. Add salt. Simmer to consistence you like for catsup. Stir frequently. Makes 2 pints. Extra good.
As far back as I can remember, the Dairy Queen, located on High Street, in Chillicothe, Ohio, has been serving frozen ice cream treats and other delicious foods.
Back in the 60's, we would walk the four blocks or so, from Smith Junior High School every day for lunch. My favorite lunch was the footlong hot dog with sauce, a bag of plain chips, and a small fountain coke. Fall and spring would render me salivating as the lunch bell rang.
Of course, winters were different, we were held captive at school by gail force winds, knee deep snows, blizzards beyond any reason or rhyme. Forced to stay at school, we ate cafeteria prepared foods.
Back then we didn't have pop machines, snack machines, nor were we allowed to choose from a selection of offerings. You ate the plate you were given or else........you brought your own lunch. Winter, yuck! Plus the DQ closed around November.
And bless mom's soul, she could prepare a mean carry in lunch and I loved my Munster lunch box, but nothing compare to the Dairy Queen Foot Long Hot Dog Sauce. It isn't your typical around the country DQ Sauce. That stuff is raunchy, like spoiled chilli, in comparison to what Chillicothe DQ has to offer.
Even after church, as a kid, mom would treat us to a footlong with sauce. She may have had ulterior motives, like not wanting to fix lunch, but I never questioned my luck. A DQ footlong with sauce was not to be questioned.
Last year or so, I was saddened when I made a special trip to the Dairy Queen and discovered the home company forced the local owner to use the DQ company sauce only.
My one sanctuary in time, a place that never changed, that brought a flood of childhood memories through me each time I visited was gone.
Naturally, I called and complained.
Lucky for me, the local owner has reinstated his own sauce and each mid-life crisis is stilled by a Dairy Queen Fix of footlongs with sauce, a bag of plain chips, and a small fountain coke.
But, lo and behold, much to my surprise, when I borrowed a recipe box that belonged to my late Aunt from a cousin, I discovered an index card with the title - Dairy Queen Sauce, written in pencil across the top. Could I be this lucky? Yes, I was the lucky one. It was like winning the lotto. Here in front of me was the recipe of my youth. A recipe for the Chillicothe High Street's Dairy Queen Footlong Hot Dog Sauce!
Now, I will share this recipe with you.........enjoy.
Dairy Queen Hot Dog Sauce
1 lb ground chuck
1/4 cup chopped fine onion
Cook together and make it in small bits - drain- add
One 23 oz tomato juice
1/2 cup chili sauce (A reader wasn't sure what chili sauce was....So back then Chili Sauce was very close to being plain ketchup with slight amounts of garlic powder, dehydrated onion, sugar, green pepper and what ever other spices companion spices you might want to add. I am sure you can still find it. The DQ here in town is still making their DQ sauce and it taste absolutely the same now as it did 30 years ago.)
1 Tablespoon Chili Powder
2 Tablespoon or less - To taste brown sugar
Simmer until thick enough
Sprinkle corn meal to thicken
Optional 2 Tablespoon barbeque sauce
Hollidaysburg, Pa Recipe
1 quart cranberry
2 cups sugar
1 cup water
Cover till it boils. Remove cover and cook 10 minutes, till berries have all burst. Chill and serve or strain.
Perfect Cranberry Sauce
Wash and drain 2 cups fresh cranberries. Spread, in large baking dish or pan. Sprinkle 1 cup sugar over cranberries. Cover tightly with lid or foil. Place in 325 degrees for one hour. Stir once while cooking. Remove from oven. Cool somewhat before placing in refrigerator.
Chive Cheese Spread
Hollidaysburg, Pa Recipe
1 package chive cream cheese
1/2 teaspoon salt
1 1/2 Tablespoons finely grated onion
1 Tablespoon mayonnaise
1 Tablespoon light cream
Day before or morning of party - In small bowl, combine all ingredients together. Beat till fluffy. If too thick for dip, add more cream. Refrigerate till needed. Serves 6
Pennsylvania Dutch Sour Dressing
Hollidaysburg, Pa Recipe
Fry several strips of bacon, chopped into bits.
Fry bits until crisp.
Add 1/4 cup vinegar, 3/4 cup water, 1/2 cup sugar and dash of salt
Bring to a boil, pour over endive, dandelion greens, garden lettuce, spinach, ect.
Hollidaysburg, Pa. Recipe
1/2 cup fine fresh bred crumbs
1/2 cup liquid cream
1/2 cup bottles Horse radish - undrained
1/4 teaspoon salt
Dash of cayenne or Tabasco Sauce
1/2 cup heavy cream
Combine crumbs, horseradish, light cream and seasonings. Let stand until crumbs are soaked. Shortly before serving, whip heavy cream until fairly stiff. Fold in horse radish mixture. Refrigerate until serving time. Makes 2 cups or 8 to 10 servings.
Pineapple Salad Dressing
Hollidaysburg, Pa Recipe
2 eggs
1 cup sugar
1 tablespoon cornstarch
2 cups pineapple juice
Juice of 1 lemon
Boil until thick. When cold add whipped cream.
Celery Seed Salad Dressing
Hollidaysburg, Pa Recipe
10 tsp. sugar
1 tsp. onion juice
1 tsp. salt
1 tsp. prep. mustard
1 cup Wesson oil
1/2 cup vinegar (not too strong)
Beat above ingredients ten minutes. Add 1 tsp. celery seeds.
French Dressing
Hollidaysburg, Pa Recipe
2 cups olive oil
Juice of 1 1/2 lemons
Juice of 1 1/2 oranges
1/2 cup vinegar
1 tbsp. Worcestershire
1/2 tsp. mustard
1/2 tsp. paprika
1/2 tsp. salt
1/2 cup powdered sugar
1 clove of garlic (to be kept in the jar)
Honey Mayonnaise Dressing.
Hollidaysburg, Pa Recipe
Blend:
1/2 cup mayonaise
1/4 cup honey
1/2 tsp. celery seed
1/2 tsp. paprika
1 tablespoon lemon juice
Makes about 2/3 cups.
Magic Mayonnaise
Mrs. Ward June, 18 1936
In my grandmother's recipe box.
1 egg yolk
2/3 cups Borden's Sweeten Condensed Milk
1 teaspoons dry mustard
1/2 teaspoon salt
1/2 cup pure cider vinegar
1/2 cup salad oil
Five grains Cayenne
1 can pork and beans
1/2 cup chopped onion
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1 tablespoon bottled barbecue sauce
2 teaspoons prepared horseradish
1/4 teaspoon liquid smoke seasoning
1/2 cup mayonnaise
Wieners cut in 1 inch chunks
Mash pork and beans and their liquid with potato masher or puree in blender. Combine pureed beans with onion, chili powder, garlic salt, barbecue sauce, horseradish and liquid smoke. Mix well. Bring to boiling point, reduce heat and simmer, covered 10 minutes. Remove from heat. Blend in mayonnaise. Serve hot, warm or cold as a dip for wiener chunks. Before serving wiener chunks, place them on baking sheet and place under broiler until lightly brown.
1 2/3 cups mayonnaise
3 tablespoons chopped pickle relish
1 to 1 1/2 tablespoons minced onion
2 tablespoons vinegar
Combine all ingredients.
Chill. Makes 2 cups.
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