This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

HOMEMADE MAYONNAISE

2 eggs
2 tbsp. vinegar
1 tsp. salt
1 tsp. dry mustard
3 or 4 tbsp. sugar
2 cups salad oil

Put all ingredients except salad oil in blender. Blend on slow. Slowly add the salad oil. For a thicker consistency, add less oil.

This recipe was clipped from a magazine and looks to be a promo piece for DEL MONTE, date unknown. Recipe is typed below along with a scanned copy.

SAVORY COOKING SAUCE

1 can (15 oz.) DEL MONTE Tomato Sauce
1/2 cup butter or margarine
1 cup chopped onion
1/4 cup DEL MONTE Chili Sauce
1 Tbsp. vinegar
1 Tbsp. sugar
1-1/2 tsp. prepared mustard
1 clove garlic, crushed
Dash pepper

Combine ingredients. Simmer 30 minutes. Use for chicken, pork, beef or pasta.

Approximately 2 1/2 cups.

Here’s a fun vintage recipe for shredded bbq ham sandwiches that was clipped from a newspaper and found in a large collection. Date unknown but likely was from the 1970’s based on the advertising on the back. Recipe is typed below along with a scanned copy.

SUZIE the SANDWICH MAKER SEZ…
Try Lawson’s hot
CHIP-CHOP BARBECUE

1 1/4 lbs. LAWSON’S CHOPPED HAM, shredded
1 SMALL BOTTLE CATSUP
1 SMALL ONION, grated or chopped
1/4 TABLESPOON CELERY SEED
1 CHOPPED GREEN PEPPER
1 TBSP. WORCESTERSHIRE SAUCE
1 TBSP. SUGAR

Mix all sauce ingredients and cook about 20 min. before adding chopped ham. Put on buns and wrap in foil. Heat in 275° oven 20 min. Makes 12 sandwiches.

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

Coney Sauce

Makes wiener-in-bun meal extra filling. Long jaunt or boat trip? Take cans of chili con carne instead. (Also canned hot dogs)–

1/2 pound ground beef
***
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1 8-ounce can (1 cup) seasoned tomato sauce
1/2 to 3/4 teaspoon chili powder
1/2 teaspoon monosodium glutamate
1/2 teaspoon salt

Brown ground beef slowly but thoroughly, breaking with a fork till fine. Add remaining ingredients; simmer uncovered 10 minutes. Makes sauce for 12 Coneys.

This recipe was clipped from a newspaper, date unknown. It looks like it was sent in by a reader and it was noted that the recipe was 20 years old at that time. Recipe is typed below along with a scanned copy. Please remember that Safe Canning & Food Preservation Guidelines have changed over the years.

Chili Sauce

Ingredients are:

24 ripe tomatoes
10 green peppers
6 medium onions
1 bunch celery
2 lbs. brown sugar
2 tbsp. salt
Pepper to taste
1 tsp. cinnamon
Pinch of ground cloves
3 cups vinegar

Scald and peel tomatoes; cut into small pieces. Chop fine the green peppers, onions and celery. Put all together with remaining ingredients. Cook very slowly for three hours; put in hot sterilized jars and seal at once.

This recipe makes a big batch (8 pints) and can be frozen. This was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Hot Dog Sauce

2 pounds hamburger, fried and chopped fine
1 1/2 cups of chopped onions
1 1/2 teaspoons salt
2 1/2 tablespoons chili powder
1 tablespoon cloves
1 tablespoon nutmeg
1 tablespoon pepper
1/2 cup paprika
14-ounces of ketchup
6 cups water

Put all the ingredients into a large saucepan in the order given. Then mix 1 cup of water with 1/2 cup of flour and add to the mixture. Simmer slowly for two hours, stirring often.

This recipe makes about eight pints and may be frozen.

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

BarBQ Sauce

2 cups ketchup
1/4 lb. unsalted butter
1/4 cup Worcestershire sauce
1 tablespoon finely chopped garlic
1/2 cup packed dark brown sugar
1 lemon, halved and seeded
Salt to taste
Freshly ground black pepper to taste
1 tablespoon grated fresh ginger
Tabasco sauce to taste

Combine all ingredients in a medium-size saucepan and bring to boiling, stirring until the sugar dissolves. Grill chicken or spareribs until almost done, then baste with the sauce during the last 15 to 30 minutes of grilling.

Makes about 3 cups.

Here’s a recipe from Domino Sugar for making a big batch of apple butter, date unknown. Remember safe canning & food preservation guidelines have changed over time. Recipe is typed below along with a scanned copy.

APPLE BUTTER

ANOTHER FINE RECIPE FROM DOMINO SUGAR

20 lbs early fall cooking apples
8 cups sweet cider
3 large sticks cinnamon
4 cups Domino Granulated Sugar
1 teaspoon anise seed

Pare apples thinly, quarter, core and slice. There should be about 11 quarts of sliced apples. Put in large kettle and add cider. Cook until there is a sauce. (At this point, sauce may be put through a food mill if a fine textured butter is wanted.) Turn sauce into a large roasting pan. Bake in a pre-heated slow oven (325°F) for 1 hour or until sauce is reduced about half. Stir occasionally. Add sugar and stir until it is thoroughly mixed with apples. Bake another hour, stirring frequently. Add spices tied loosely in cheese cloth bag and bake 1/2 hour or until mixture is a reddish amber color, stirring several times. Remove bag and pack butter in hot sterilized jars and seal. Store in cool dark place.

Yield: about 6 pints.