Julian Smith’s Bar-B-Que Sauce (Eastern NC vinegar based)

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Homemade Ketchup

4 cups chapped ripe tomatoes
1 small onion, chopped
1/2 green pepper, chopped
1/2 jalapeno pepper, chopped (discard seeds)
1/2-2/3 cup sugar depending on taste
1/2 cup cider vinegar
1/2 tsp salt
Cook on low heat until thickened.  The recipe I used said to cook for 30-45 minutes but it took much longer before it thickened.  This can take up to 1 [...]

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Apple Butter

6 pounds apples, peeled, cored and sliced2 quarts apple cider4 cups sugar1 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon allspice Fill blender with sliced apples. Pour in 1-2 cups cider and blend. Pour into large dutch oven. Cook at 350 degrees for 3 hours, or until cooked halfway down. Put in remaining ingredients and cook another 2 hours. [...]

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Peach Butter

12 quarts peaches, about 1/2 bushel
2 cups water
8 cups sugar
Peel and dice peaches. Put into two large dutch ovens. Put 1 cup water into each large pan. Bring to boil without stirring-shake pan after to keep from sticking. When fruit has cooked tender process through sieve or blender. Pour back into dutch ovens. Add sugar [...]

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Curry Chutney Mold

8 ounces cream cheese
2 Tablespoons heavy cream
1/2 Tablespoon curry powder
3/4 cup chutney
1/2 cup pecans
1/2 cup raisins
Combine all into mold. Garnish with peanuts and onions.

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BLT Dip

 
9 Roma tomatoes, chopped
2 pounds bacon, broken
1 cup mayonnaise
1 cup sour cream
dash of cayenne pepper
green onions
 
Combine the last four ingredients to be 1/2 inch thick. Top with tomatoes and bacon. Serve with butterfly crackers.

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Chili Con Queso Dip

1 clove chopped garlic
1 1/2 pounds ground beef
2 medium onions
1 4-ounce can chopped green chilies
1 Tablespoon Worcestershire
2 8-ounce cans tomato sauce
1 pound Velveeta, diced
Sauté the first 3 ingredients and then add the rest. Serve hot with Fritos.

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Josephina

1 4-ounce can chopped chilies
1 cup butter, softened
1 clove minced garlic
1 cup mayonnaise
8 ounces Monterey Jack cheese
Spread on sliced French bread and broil.

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Jesabelle Sauce

1 smuckers jar apricot preserves
1 smuckers jar pineapple preserves
1 larger jar apple jelly
1 jar horseradish
1 small jar mustard
Mix all in a blender.

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Raw Curry Vegetable Dip

1 1/3 cup Hellmann’s Mayonnaise
2 Tablespoon honey
7 drops Tabasco
salt to taste
2 Tablespoons catsup
2 Tablespoons grated onion
1 Tablespoon lemon juice
1 Tablespoon curry powder
Mix all together and chill overnight.

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