|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
Results 1 - 10 of 47 for homemade catsup
Result Page: 1
Bring to brisk boil and simmer briskly until 1/2 volume. Add to:
Choose firm red ... a good colored catsup. Wash, core ... spoons. Pour hot catsup into clean sterilized jars and seal immediately. Makes about 1 1/2 pints.
Cook 3-4 large ... cornstarch or clear jell and water. Add to catsup until desired consistency. ... may be added to your taste. Do not use an aluminum pan.
Place contents of one can of tomatoes in blender container; cover and process on medium speed for 30 to 40 seconds, or until smooth. Repeat with each ...
Cut up tomatoes and cook everything together for 1 hour. Rub through sieve. Return juice to heat and thicken with cornstarch you have mixed with ...
Saute garlic, ginger, ... barbecue sauce, soy, catsup, honey, star ... "barbecuing"; a smokier flavor can be developed in a Weber or other covered barbecue.
1. In skillet ... paste. 6. Add catsup, Worcestershire sauce, ... meat and mushrooms. 11. Stir and simmer 10 minutes. Garnish with sour cream and chives.
Mix all ingredients except beans in baking dish. Drain pork and beans and pour into mixing bowl. Add all other ingredients and put in casserole. Top ...
Combine catsup and gingerale in ... Cook on low for 8 to 10 hours, medium 6 to 8 hours, or high 4 to 6 hours. Combine all ingredients and form into balls.
Brown meat lightly, add puree and barbecue sauce and cook until tender and juice is cooked down to very thick.
Result Page: 1
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