Cranberry Sauce (Erma)

3 c cranberries (12 oz bag, 340g)
1 c sugar
1 c water (or 1/2 c water + 1/2 c orange juice)

Rinse cranberries. Bring water & sugar to a boil. Add cranberries, return to a boil. Boil gently till skins pop (5 min). Remove from heat. Refrigerate when cool. Makes 2 1/2 c.

Poppy Seed Dressing (Hilda)

1/4 c     mayonnaise
1/3 c     sugar
1/4 c     milk
2 Tbsp  vinegar
2 Tbsp  Poppy seeds

Mix ingredients well and serve.

Easy Honey Mustard Dressing (Hilda)

1/4 c          Mayonnaise
1   Tbsp      Prepared Mustard
1   Tbsp      Honey
1/2 Tbsp     Lemon Juice

Mix ingredients well.  This can be used right away or stored in refrigerator.

Stilton Sauce (Elsie)

This is good served with beef tenderloin steaks.

2 tbsp finely chopped shallots
1 cup dry white wine
1 cup whipping cream
1/2 cup crumbled stilton cheese
1/4 cup chopped parsley
Place shallots and wine in a small saucepan. Boil until wine is reduced to 1/4 cup ( about 6 minutes).Add cream,boil until reduced by half ( about 10 minutes). Reduce heat to low;gradually whisk in stilton, 1 tbsp at a time until melted. Stir in parsley. Serve sauce spooned over beef.
I added a warm shrimp to each plate on top of the sauce as a garnish. Serves 4.

Tomato Sauce ( Elsie)

This recipe was given to me by an Italian friend. I haven't made it yet but we ate it at her house and it was delicious!

4 cloves of garlic, finely chopped
1 large onion finely chopped
salt & pepper to taste
Saute until transparent and add 2  28oz cans of plum tomatoes pureed in blender.
Add 1 tbsp Italian spice, 1 carrot, 1 stalk celery cut in large pieces.
Add a few lean spareribs or some chicken, if desired. ( She had added a few spareribs the night we had it)
Simmer for 1 hour.
Strain & serve.

Cranberry Sauce (Erma)

3 c cranberries (12 oz bag, 340g)
1 c sugar
1 c water (or 1/2 c water + 1/2 c orange juice)

Rinse cranberries. Bring water & sugar to a boil. Add cranberries, return to a boil. Boil gently till skins pop (5 min). Remove from heat. Refrigerate when cool. Makes 2 1/2 c.

Grandma's Chili Sauce

15 large ripe tomatoes (some roma)
4 med onions
2 green peppers
2 peaches
1 red pepper
1 c diced celery
1 1/4 c brown sugar
3 tbsp mixed pickling spice
1 c cider vinegar
1 1/2 Tbsp pickling salt

Scald & peel tomatoes. Chop fine. Sprinkle with 1 Tbsp pickling salt. Let stand 1 hr. Drain well. Add diced onion, peppers, celery & peaches. Add vinegar, salt & sugar. Put pickling spice in a little bag and drop in pot. Bring to a boil. Simmer uncovered until thick, stirring often. Pour into jars & seal. Makes 9-10 half pints.

Blackberry Jam (Erma)

4 c crushed fruit
2 c sugar
2 tsp lemon juice

Cook on high for 5 min. Reduce to medium & cook 10 min more. Skim off foam & store in heatproof container. Jam will thicken as it cools. Put in containers & freeze.

Grandma's Raspberry Currant Jam

3/4 qt raspberries
1 qt currants
1/4 c lemon juice
1 envelope liquid certo
6 1/2 c sugar

Crush fruit. Measure 3 3/4 c crushed fruit. Add lemon juice. Add sugar. Stir well. Bring to a full rolling boil over high heat. Boil hard 1 min, stirring constantly. Remove from heat. Stir in liquid certo. Stir & skim 5 min. Seal.

Raspberry Sauce (to serve with a pork dish) (Lori Wall)

1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp white wine vinegar

In a skillet combine all 3 ingredients.  Bring to a boil and cook 2 - 3 minutes or until sauce is reduced to desired consistency (it will thicken a bit as it cools).  Tastes the best served over any pork dish