Oh thank you.❤❤❤❤. I cannot hit the “love” button enough times!!
Thank you for posting these pictures, they bring back a flood of emotions and memories.Henderson Lake, Adirondack Mtns., NYS:
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My road in October 2018:
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My hills:
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Since I was a kid growing up I have always loved the smell of chili sauce bubbling away. I did not make it for many years because all of the old recipes that my Grandmother and Mother made started with a peck of tomatoes and yielded quarts of chili sauce. The recipe below is a good compromise and can be made quickly with ingredients normally found in a home pantry. I hope you will give it a try!
Pantry Chili Sauce
1 one-pound can of whole peeled tomatoes. (This is now a 14 ½ ounce can. You can use diced, crushed, stewed, etc…)
1/3 cup of vinegar (White or Apple Cider)
1/3 cup of light brown sugar
1/3 cup each of finely diced celery, onion, and green pepper.
½ t each of salt, ginger, cinnamon, allspice.
¼ t each of black pepper and ground cloves.
Put tomatoes into a saucepan and break them up if they are whole or in large pieces, add all other ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring every 10 minutes or so. Using a stick blender or food processor blend until the texture is a coarse puree. Cool and refrigerate. This recipe yields approx. one pint.
View attachment 123310
Since I was a kid growing up I have always loved the smell of chili sauce bubbling away. I did not make it for many years because all of the old recipes that my Grandmother and Mother made started with a peck of tomatoes and yielded quarts of chili sauce. The recipe below is a good compromise and can be made quickly with ingredients normally found in a home pantry. I hope you will give it a try!
Pantry Chili Sauce
1 one-pound can of whole peeled tomatoes. (This is now a 14 ½ ounce can. You can use diced, crushed, stewed, etc…)
1/3 cup of vinegar (White or Apple Cider)
1/3 cup of light brown sugar
1/3 cup each of finely diced celery, onion, and green pepper.
½ t each of salt, ginger, cinnamon, allspice.
¼ t each of black pepper and ground cloves.
Put tomatoes into a saucepan and break them up if they are whole or in large pieces, add all other ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring every 10 minutes or so. Using a stick blender or food processor blend until the texture is a coarse puree. Cool and refrigerate. This recipe yields approx. one pint.
I like it best on a cold meatloaf sandwich.How do you use this, Aunt Bea?
Now I want to make a meatloaf! I only like cold meatloaf sandwiches on toasted sourdough, with sliced red onion. Now I have to make both your ideas. Thanks again.I like it best on a cold meatloaf sandwich.
Just look at those colors!