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Free vintage handwritten recipes for homemade sauces, condiments, ketchups, and other vintage recipes. My first memory of ketsup was the story that follows:

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I remember when my mother attended Ohio University College.  It was a daily drive in the summer.  Our town had a local branch, but some requirements needed to be met in the Athens's home base.  So off she went, hauling books, packed road trip snacks, and two children under the age of 12 on a daily drive from Chillicothe to Athens.  Wow, when I look back, I don't know how she did it. While she attended classes, we would stay with my cousins, Susan and Bucky.  My Aunt Marilyn would watch us all.  At that time, they lived in a tiny run down farm house on the city's outskirts. I remember days filled with childhood fun. Big oak trees supported a couple tire swings that entertained us in the mornings.  A wrap around porch that served as a base for "whose it"  games in the afternoons, and summer nights filled with flashlight chase,  mid fireflies and mosquitoes.  The city of Athens had an indoor swimming pool, with waves, offering relief from July's heat.  Many a hot summer's day we sot relief.   The summer's campus offered up an array of interesting sites, when my aunt would take us walking through the campus green.  It was the late 60's and the hippy generation was happening.  My Uncle Hank was attending college at the time also.  He was to become an Electronical Engineer, the first college grad. in his family.  My mother, his sister, was very proud of him, as were all the members of the family. She told us kids that college was hard work, but it would pay off.  If we had to struggled with a place to live, food, clothes, it didn't matter, because a college degree would fix everything. I loved every summer mom attended classes at the Athen's campus..  Very good memories. For one......... My Aunt Marilyn made the best homemade ketchup ever.  Spicy, with a tangy twist, a thick dark red ketchup.  Even spoons filled with the dark red stuff, straight from the jar, was enough to make me happy.  I needed nothing else. That summer, I added her ketchup to every food I ate, including vegetables.  Well, what do you expect, I was only around 12 or so.  She canned everything, she made every condiment, every sauce.  Here you will find her recipes, along with others that I have collected over the years.  Free homemade ketsup 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!

Tartar Sauce Recipe 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.

Bean Dip and Dogs 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.

My mother made the best homemade catchups ever.  Maybe you will like this recipe of hers. 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.

This Vintage Dairy Queen Sauce Recipe, from Chillicothe, Ohio, is circa 1950's, 60's.  I am not sure when the Dairy Queen was built on High Street, but I do know it was there in the 60's. 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 1 23 oz tomato juice 1/2 cup chile sauce 1 /T. chili powder 2 T or less - To taste brown sugar simmer until thick enough sprinkle corn meal to thicken optional 2 T. barbeque sauce

Aunt Marie's Barbecue Beef - A vintage recipe from the 1960's 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.

Horseradish Sauce 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

Cranberry 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. 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.

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