SW Veg--Ketchup & Mustard!

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* Exported from MasterCook *

 

Spicy Tomato Ketchup

 

Recipe By :Southwestern Vegetarian, Stephan Pyles

Serving Size : 24 Preparation Time :0:00

Categories : Southwestern Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup dried sun-dried tomatoes -- rehydrated in warm water &

drained

6 pounds very ripe tomatoes -- cored & chopped

1 large onion -- chopped

2/3 cup cider vinegar

1/2 cup firmly packed light brown sugar

1 cinnamon sticks -- about 2 " long

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1 pinch ground mace

salt to taste

 

In a large saucepan, cook the sun-dried tomatoes, ripe tomatoes, and onion over

medium-high heat for about 30 minutes. Remove from the heat and press through a

mesh strainer or food mill. Return to the pan, add the vinegar, sugar,

cinnamon, cayenne, allspice, cloves, mace, and salt, and simmer over low heat

until quite thick, 1 to 1 1/2 hours.

 

Remove the cinnamon stick, transfer the sauce to a blender, and puree until

smooth. Pass through a fine-mesh strainer. Let the mixture cool, transfer to a

sterilized glass jar with an airtight cover, and refrigerate. Keeps

refrigerated for up to one month. Sealed, keeps up to 6 months.

 

S(ISBN):

" 0-609-60118-0 "

Copyright:

" 2000 "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 22 Calories; trace Fat (1.7% calories

from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1/2 Other

Carbohydrates.

 

NOTES : This is a recipe I first developed some fifteen years ago when I didn't

want to use bottled ketchup in a barbecue sauce that I was making. Since then,

I have used it at lunchtime in a number of my different restaurants. If you

have never tasted the difference between bottled and fresh ketchup (especially

one with a little spicy kick to it), you're in for a real treat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Star Canyon Whole-Grain Mustard

 

Recipe By :Southwestern Vegetarian, Stephan Pyles

Serving Size : 20 Preparation Time :0:00

Categories : Southwestern Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup yellow mustard seeds -- coarsely ground

1/4 cup brown mustard seeds -- coarsely ground

1/4 cup Colman's mustard powder

3 tablespoons cider vinegar

3 tablespoons light brown sugar

2 teaspoons cumin seeds -- toasted and ground

1 tablespoon pure red chile powder

1 tablespoon paprika

1/2 tablespoon salt

 

Combine the yellow and brown mustard seeds, mustard powder, 1/2 cup water,

vinegar, sugar, cumin, chile powder, paprika, and salt in a mixing bowl. Stir

until well blended and the mixture forms a paste. Transfer to a sterilized

half-pint glass jar and keep refrigerated for 2 weeks before using. Keeps,

refrigerated, for up to one month. Sealed, keeps for up to six months.

 

S(ISBN):

" 0-609-60118-0 "

Copyright:

" 2000 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 6 Calories; trace Fat (5.6% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

161mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Not recommended for the fait of heart.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0