Autumn/Fall Photos and Recipes

Here's a few Autumn pictures I've taken over the years from where I live...

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Old Dummy said:
Henderson Lake, Adirondack Mtns., NYS:

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My road in October 2018:

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My hills:

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Thank you for posting these pictures, they bring back a flood of emotions and memories.

I'm in a different state now, wasn't really my choice to leave NYS at the time, but life happens. My roots are there and all these years later, so is my heart.

I will get back there, if it's the last thing I do.

Great people, just a beautiful area.
 
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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.
 
Aunt Bea said:
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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.
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How do you use this, Aunt Bea?
 
Aunt Bea said:
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.
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I bet that's perfect Bea, and I've printed it out to make it.
@StarSong, I use it often in the place of a recipe calling for catsup. It's much more flavorful than catsup I think. I'll be using it now in place of Hienz Chili Sauce in the bottle.:giggle:
 
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