This handwritten recipe card was found in a large collection. No yield amount given but it looks like a big batch recipe (bu must mean bushel). There’s a name written in brackets at the top of the recipe (Mrs. McQuin I believe), could be the recipe author. Recipe is typed below as-is.

Red Chillasauce

1/2 bu tomatoes
1/2 garlic onion
13 onions
7 hot peppers
6 cups vinegar
7 cups sugar
1/2 cup salt
2 oz mixed spices

If hotter sauce add 1 pepper

Cook till thick. If cooked in two kettles sauce will be redder.

This old recipe was typed on a file card and found in a large collection, date unknown. Recipe was well used judging by all the splatters on it. Recipe is typed below along with a scanned copy (I corrected the typo of “Raisen” to “Raisin”).

Raisin Sauce

1/2 cup Brown Sugar
2 tbsp. Cornstarch

Add 1 cup boiling water a little at a time. Stir well to avoid lumps. Set over low flame.

When it starts to boil add 1/2 cup raisins.

Simmer for 5 minutes over very low flame stirring occasionally.

Remove from heat and stir in 1 tbsp butter.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

REMOULADE SAUCE

Juice from 1 large lemon
1 tsp. paprika
1 tsp. salt
Fresh-ground black pepper
1/2 cup white wine vinegar
1/4 tsp. tarragon
1 tbsp. chili sauce
1 scallion, sliced thin
1 clove garlic, minced
1/4 cup minced celery
1 tsp. dry mustard
1 1/4 cups olive oil

Place all ingredients except oil in a jar. Stir in oil a little at a time, then cover jar tightly and shake well. Refrigerate for at least one hour. Serve as a dipping sauce with cooked, chilled artichokes.

This recipe is one of four different recipes included on a promo paper card (I believe for Crisco Oil since it’s one of the ingredients mentioned in all four recipes). Date unknown. Recipe is typed below along with a scanned copy.

SHISH KEBOB MARINADE
(Makes about 1 cup)

1/2 cup Crisco Oil
1/3 cup vinegar
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon coarsely ground or cracked pepper
1 tablespoon Worchestire sauce
1/2 teaspoon dry mustard

In a bowl, combine all the ingredients and mix well.

This recipe makes enough to marinade about 2 pounds of lean beef round or chuck. To use: add meat to marinade and stir to coat. Refrigerate the meat in the marinade overnight or let stand at room temperature 2 or 3 hours, turning meat 2 to 3 times during the marinating.

This marinade not only enhances the flavor of the meat for your shish kebobs, but also it helps tenderize the meat.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Bob Abuzzi’s Marinara Sauce

Put in sauce pan:

4 oz. olive oil
2 cloves garlic chopped
1 onion chopped

Cook till onions are transparent.

Add:

2 – 28 oz. cans Ital. (pear shaped) tomatoes

Simmer 15 min. & crush tomatoes

Add:

1 – 4 oz. Hunts sauce
1 6 oz. Tom. paste
1 Bay leaf
salt & pepper
Sweet Basil – cover top of sauce

Simmer for 30 to 45 min. with lid.

It may be simmered longer.

This recipe is one of four different recipes included on a promo paper card (I believe for Crisco Oil since it’s one of the ingredients mentioned in all four recipes). Date unknown. Recipe is typed below along with a scanned copy.

HERB BARBECUE SAUCE
(Makes 1 cup sauce)

2 tablespoons Crisco Oil
1/4 cup chopped onion
1/3 cup water
3/4 cup ketchup
1/2 teaspoon salt
1/8 teaspoon oregano
Dash of thyme
1 tablespoon vinegar
2 teaspoons lemon juice
2 teaspoons Worchestire sauce
1 beef bouillon cube
1/2 teaspoon dry mustard

In a medium size saucepan, brown onion in hot Crisco Oil. Add rest of ingredients and simmer for 15-20 minutes.

If you are especially fond of highly spiced and herbed foods, you will enjoy this tangy combination of herbs and spices on barbecue chicken or on pork chops. (Enough barbecue sauce for either 1 broiler chicken or 6-8 pork chops.)

This recipe is one of four different recipes included on a promo paper card (I believe for Crisco Oil since it’s one of the ingredients mentioned in all four recipes). Date unknown. Recipe is typed below along with a scanned copy.

QUICK AND EASY BARBECUE SAUCE
(Makes about 1 1/3 cups)

1/4 cup Crisco Oil
3/4 cup ketchup
1/3 cup water
3 tablespoons vinegar
1 tablespoon brown sugar
2 teaspoons dried onion flakes
1/2 teaspoon salt
2 teaspoons Worcestershire sauce

Combine all ingredients in a medium size saucepan. Cook until mixture has simmered for about 10 minutes, stirring occasionally.

This sauce is particularly versatile. Try it for chicken, spareribs, or hamburgers. Because Quick and Easy Barbecue sauce is a bit sweeter than most barbecue sauces, it may be especially popular with children.

(Enough barbecue sauce for either: 4 lbs. chicken, 3 1/2 lbs. spareribs or 1 1/2 lbs. hamburger.)

Here’s an appetizer recipe with two different sauces to serve it with, this was clipped from a newspaper, date unknown. Recipes are typed below along with a scanned copy.

Appetizer Wheat Germ Ham Balls

1 lb. ground ham
1 lb. ground pork
3/4 cup wheat germ
1/2 cup milk
1/4 cup finely chopped onion
2 eggs
1/2 tsp. salt
1/2 tsp. dry mustard

Combine all ingredients. Mix well. Shape into 6 dozen balls, using about a tablespoon of mixture for each. Place in lightly greased shallow baking pan. Bake at 400 degrees for 25 to 30 minutes. Serve with either Sour Cream Dill Sauce or Pineapple-Orange Sauce (below). Yield: 10 to 12 appetizer servings.

Sour Cream Dill Sauce

2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. paprika
1 cup milk
1 cup commercial sour cream
1 tsp. dill weed

Melt butter in saucepan. Add flour, sugar, salt and paprika. Stir well to blend. Add milk. Cook over medium heat, stirring constantly until smooth and thickened. Stir in sour cream and dill weed. Heat thoroughly. Spoon over meatballs or use as a dip. Yield: About 1 3/4 cups.

Pineapple-Orange Sauce

1 can (13 1/4 oz.) pineapple tidbits
1/3 cup vinegar
1 tsp. soy sauce
1/3 cup firmly packed brown sugar
2 tbsp. cornstarch
1/2 cup orange marmalade
1 cup cherry tomato halves, optional

Drain pineapple reserving syrup. Add enough water to syrup to make 1 cup. Combine syrup, vinegar, soy sauce, brown sugar and cornstarch in medium saucepan. Mix well. Heat over medium heat, stirring constantly until clear and thickened. Add pineapple and marmalade. Heat thoroughly. Pour over meatballs and tomato halves. Yield: 2 1/2 cups.