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Mom's Best Recipes Volume III

Mom's Best Recipes Volume III

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Publicado porChuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Published by: Chuck McNevich on Nov 11, 2007
Direitos Autorais:Attribution Non-commercial

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05/08/2014

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(by Grandma Pauline [Tharp] Herman)

1 peck ripe tomatoes
6 green peppers
6 medium onions
2 tsp. ground cloves
2 tsp. ground cinnamon
2 cups Domino's dark brown sugar
1 pint cider vinegar
salt to taste
1 bunch celery

Wash tomatoes and place them in a large pot--cover them with boiling water. After 5
minutes, drain water off of tomatoes. Rinse each tomato with cold water so you can
hold them comfortably. Use a knife to remove tomato skins and core the centers (like
you would core an apple), then slice into quarters. Rinse the pot you were using and
place quartered tomatoes back in the pot. Wash green peppers, slice them, remove
the seeds, and chop into small pieces--put them in with the tomatoes. Wash and
clean onions--chop into small pieces and add to the tomatoes. Wash and clean
celery, chop into small pieces and put in with tomatoes. Add cloves, cinnamon, brown
sugar, vinegar, and about 3 TBSP salt (more or less to your taste) to the tomatoes.
Stir and turn heat to medium--keep stirring occasionally until boiling. Once boiling,
turn heat back to halfway between medium and low heat. Let chili sauce cook for 3
hours, stirring every 15 minutes so it doesn't stick to the bottom of the pot. After 3

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hours while chili sauce is still hot, place chili in canning jars (if you don't know how to
can using jars and lids, see our 14 day pickle recipe #605).

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