1/3 cup Apple cider vinegar
1/2 cup Yellow mustard (prepared)
1/2 cup Brown sugar
2 Tablespoons Water
1 Tablespoon Chili powder
1/2 teaspoon Black pepper
Dash Tabasco sauce
1/2 teaspoon Soy sauce
1 Tablespoon Butter

In a medium saucepan, combine the vinegar, mustard, sugar, water, chili powder, pepper, and Tabasco. Simmer for 25 minutes. Add the soy and butter and simmer for 5 minutes longer. Use as you would any barbecue sauce.

Tie spice in cheese cloth bag. Combine remaining ingrediants in kettle. Cook uncovered 2 1/2 to 3 hours or until thick, stirring frequently. Remove spice bag. Poor at once to over flowing into clean hot jars. Adjust covers as directed by manufactures. Set jars on wire wrack in covered deep kettle wth boiling water to cover tops of jars 1". Process 30 minutes, counting time from moment active boiling resumes. Remove jars from water. Immediately adjust seal according to manufactures directions. Makes 4 to 5 pints. To save sugar, substitute 1 cup corn syrup and 1 cup sugar.

1 cup instant dry milk
2/3 cup sugar
1/3 cup hot water
3 T oleo

Blend in blender unti thick. Use as eagle brand milk. Keep Refrigerated.

Place all ingredients in a food processor and puree. Then, brush the sauce on meats during the last 20 minutes of grilling. Makes 1 1/2 cups.

2 T olive oil
1 small onion, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
1 (35-ounce) can plum tomatoes, with juice
1 t dried basil
1 t dried oregano
salt, to taste
freshly ground pepper, to taste

Heat the oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened. Chop the tomatoes coarsely and add them to the pan along with their juices. Add the basil and oregano. Bring the sauce to a simmer. Reduce the heat to low and simmer gently for about 45 minutes until the sauce is slightly thickened. Season with salt and pepper to taste and serve with pasta. Makes 3 cups.

1 cup sugar
2 1/4 cups water
1 cinnamon stick or 1 teaspoon ground cinnamon
1 T unsalted butter
1/2 t cornstarch
2 T light or dark rum

In a medium saucepan, combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring until sauce is clear. Remove from heat and add rum. Sauce will be thin.

1 cup Sugar
2 1/4 cup Water
1 Cinnamon stick or 1 t Ground cinnamon
1 T Unsalted butter
1/2 t Cornstarch
1 t Light or dark rum

In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer. stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin.

4 T unsalted butter, softened
1/2 cup light brown sugar, rubbed through a sieve
1/4 cup light rum
1/8 t ground nutmeg

Combine the butter, sugar, rum and nutmeg in a bowl, and beat with an electric beater until smooth and well blended. (By hand, cream the butter by beating and mashing it against the sides of a mixing bowl with a spoon until it is light and fluffy. Beat in the sugar, a few tablespoons at a time, and then the rum and nutmeg.) Refrigerate for at least 4 hours, or until firm. Makes about 3/4 cup.

6 egg yolks
3/4 cup sugar
1 t lemon juice
1/3 cup dry sherry
1 cup heavy cream
1/4 cup light rum

Combine egg yolks, sugar, and juice in a heavy saucepan over low heat. Beat well, add sherry, and continue to beat until sauce thickens. Remove from heat and cool. Whip the cream until stiff. Fold cream and rum into sauce, and refrigerate until ready to serve. Serve with the freshest, most colorful fresh fruits that you can find. Just wash them and cut them up.

Place the mustard, sugar, salt, vinegar, and wine in a glass mixing bowl. Whisk together well. Cover and allow to set overnight. The next day, add the mixture to a double boiler. When the upper pan is warm, whisk in the egg yolks. Cook for five minutes, stirring constantly. Allow to cool and refrigerate. Serve this tangy homemade mustard on sandwiches or with cooked sausages. Makes about 3/4 cup.

1/2 cup Mayonnaise
2 Tablespoons Chili sauce
1 1/2 teaspoons Lemon juice
1 Scallion, chopped
1/4 cup Green bell pepper, minced
1/8 teaspoon Worcestershire sauce

Blend all ingredients well. Chill before using.

Blend all ingredients until well mixed. Cover and refrigerate until needed. Makes about 1 1/2 cups.

Combine all ingrediants. Stir just enough to mix well. Chill.

Remove the core from the tomatoes. Plunge the tomatoes in boiling water for 5-10 seconds. Allow to cool. Peel each tomatoe. Place a colander over a bowl. Cut the tomatoes in half and remove the seeds over the colander. Reserve the liquid and the tomatoe pulp and set aside. Discard the seeds. Heat the oil in a heavy saucepan over low heat. Add the onion and garlic and cook until just soft. Dice the tomatoe pulp and add to the pan. Add the reserved liquid, basil, and oregano. Simmer for 1 1/2 to 2 hours, stirring frequently. Check seasonings. Refrigerate or freeze. Makes about 1 qt.

2 Tablespoons Salt
2 teaspoons Sugar
1/2 teaspoon Paprika
1/4 teaspoon Turmeric
1/4 teaspoon Onion powder
1/4 teaspoon Garlic, granulated

Mix all ingredients well. Store in an air-tight jar.