SAUCE FOR MEATBALLS

2 T PICKLE RELISH
1/4 CUP KETCHUP
1 8 OZ CAN TOMATO SAUCE
1 T CIDER VINEGAR
1/4 CUP WATER
1/8 t PEPPER
1 T SOY SAUCE

COOK OVER LOW HEAT FOR 15 MINUTES. ADD MEATBALLS TO SAUCE AND COOK 10 MORE MINUTES.

PLUM SAUCE

1 12OZ JAR PLUM PRESERVES
11/2 T DRY MUSTARD
11/2 T PREPARED HORSERADISH
1 T LEMON JUICE

IN A COATED SAUCEPAN, COMBINE INGREDIENTS. MELT OVER LOW HEAT, STIRRING UNTIL SMOOTH. SERVE AS A DIP FOR CHICKEN NUGGETS OR AS A SAUCE FOR PORK, CHICKEN, OR BEEF.

JAMBALYA SAUCE

12-18 MEDIUM TOMATOS, PEELED AND CHOPPED
11/2 POUNDS HAM, DICED
12 MEDIUM ONIONS, CHOPPED
6 TEASPOONS CRUSHED GARLIC
2 SWEET GREEN PEPPERS, SEEDED AND CHOPPED
1 SWEET RED PEPPERS, SEEDED AND CHOPPED
3 HOT PEPPERS, SEEDED AND CHOPPED
3 BAY LEAVES
11/2 TEASPOONS CRUSHED THYME
1 TEASPOON GROUND CUMIN
3/4 TEASPOON GROUND CLOVES
3/4 TEASPOON GROUND ALLSPICE

BROWN HAM IN BUTTER. ADD GARLIC, ONIONS AND PEPPERS. COOK OVER MEDIUM HEAT FOR 15 MINUTES; STIRRING OFTEN. ADD REMAINING INGREDIENTS. REDUCE HEAT TO SIMMER. SIMMER UNTIL DESIRED THICKNESS IS REACHED. LADLE MIXTURE INTO HOT STERLIZED PINT JARS. PROCESS FOR ONE HOURT AND 15 MINUTES AT 10 POUNDS PRESSURE.

APPLE CHILI SAUCE

2 POUNDS CHOPPED APPLES
2 POUNDS CHOPPED TOMATOS
3 CHOPPED ONIONS
1 CHOPPED SWEET RED PEPPER
1 CHOPPED SWEET GREEN PEPPER
2 TABLESPOONS CRUSHED GARLIC
1 POUND BROWN SUGAR
2 CUPS CIDER VINEGAR
1/2 TEASPOON GROUND GINGER
1/2 TEASPOONGROUND CINNAMON
1/2 TEASPOON GROUND CLOVES
1/2 TEASPOON DRY MUSTARD
1/2 TEASPOON GROUND NUTMEG
1 TEASPOON GROUND ALLSPICE
1/2 TEASPOON HOT RED PEPPER SAUCE
1 TEASPOON CANNING SALT

IN A LARGE NON-REACTIVE POT ADD VEGETABLES; BRING TO BOIL. REDUCE HEAT TO SIMMER AND ADD REMAINING INGREDIENTS. SIMMER UNTIL DESIRED THICKNESS IS REACHED ABOUT 3 HOURS. PLACE IN HOT STERLIZED PINT JARS. PROCESS IN BOILING WATER BATH FOR 15 MINUTES.

THIS SAUCE CAN BE USED WITH ANY KIND OF MEAT BUT IS EXCEPTIONALLY TASTY WITH PORK. JUST A TIP PLACE A PORK ROAST IN A CROCK POT POUR THIS OVER THE TOP AND LET COOK ALL DAY AND YOUR FAMILY WILL LOVE IT.

CONEY ISLAND SAUCE

2 POUNDS GROUND BEEF
1 LARGE ONION, CHOPPED
21/2 CUPS KETCHUP
4 TABLESPOONS GROUND CUMIN
3 TABLESPOONS CHILI POWDER
2 TEASPOONS PREPARED MUSTARD
2 TEASPOONS GARLIC POWDER
1 TEASPOON ONION POWDER
SALT AND PEPPER TO TASTE

BROWN BEEF AND ONION TOGETHER AND DRAIN OFF EXCESS LIQUID. STIR IN REMAINING INGREDIENTS. BRING MIXTURE TO BOIL. REDUCE HEAT SIMMER FOR ABOUT 30 MINUTES. SERVE OVER YOUR FAVORITE HOT DOGS. THE SAUCE FREEZES VERY WELL. FOR A PARTY MAKE THE DAY BEFORE AND REHEAT. THE FLAVORS ARE ACTUALLY BETTER. GREAT FOR TEENAGE GET TOGETHERS.

BOLD BARBECUE SAUCE

10 OZ. KETCHUP
2 OZ. WINE (RED WORKS BEST)
2 OZ. HONEY
2T. PREPARED BBQ SAUCE
2T. MUSTARD
1t CINNAMON
1t MEAT TENDERIZER
1t GROUND ALLSPICE
1/2 t OF GROUND GINGER
1t PEPPER
1t SALT
2T WOSCHESHIRE SAUCE
2T SOY SAUCE
1t LIQUID SMOKE
2T SYRUP
2T CHILI POWDER
2T GROUND CLOVES
1/4 CUP BROWN SUGAR
2T HORSERADISH (OPTIONAL)

PUT INGREDIENTS IN A QUART SIZE JAR AND SHAKE THOROUGHLY TO MIX. REFRIGERATE FOR ABOUT 3 DAYS BEFORE USING. THIS INTENSIFIES THE FLAVOR.

CASHEW CHICKEN SAUCE

6 CHICKEN BOUILLON CUBES, MIXED WITH 1 CUP WATER
6 T CORNSTARCH
6 t SUGAR
3 t SALT
4 t OYSTER FLAVORED SAUCE
11/2 CUPS CASHEWS
1 CUP CHOPPED GREEN ONION

BOIL WATER WITH BOULLON. REMOVE 1/4 BROTH AND MIX WITH CORNSTARCH UNTIL SMOOTH. POUR BACK INTO PAN TO THICKEN ADD SUGAR, SALT, AND OYSTER SAUCE. SPRINKLE ONION AND CASHEWS OVER CHICKEN. TOP WITH SAUCE AND SERVE OVER RICE.

HONEY MUSTARD DIP

1 CUP MAYONNAISE
2 T HONEY
1 T DIJON MUSTARD

MIX TOGETHER. SERVE OVER PORK OR CHICKEN AS A SAUCE OR AS A DIP FOR CHICKEN NUGGETS.

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