| The LDSCN Weekly Recipe Archive Gardeners Salsa, BBQ Sauce and Wanda Ramos' Gumbo |  |
Gardeners Salsa
Combine tomatoes and vinegar. Cook until soft. Puree in blender. Should be chunky. Add other ingredients. Simmer until thick. Ladle into hot jars. Leave 1/2 inch head space. Seal, process 15 minutes in boiling water bath. Makes approximatly 8 pints.
24 cups quartered, ripe tomatoes, approx. 12 pounds 2 cups vinegar 1 cup finely chopped hot pepper 1 cup finely chopped sweet pepper 3 onions, finely chopped
BBQ Sauce
Cook tomatoes and vinegar until soft. Chop fine. Return to pan. Add other ingredients. Bring to boil. Cook until thick. Ladle into hot jars. Leave 1/2 inch head space. Process in boiling water bath 15 minutes.
25 cups quartered ripe tomatoes 1 1/4 cups cider vinegar 2 onions, finely chopped 4 cloves garlic 2 tablespoons chili powder 1 tablespoon cumin 1 tablespoon soy sauce
Wanda Ramos' Gumbo
Make roux of flour and oil. Add vegetables except okra. Cook slowly (at least 3 hours). Add okra, crab meat and shrimp about 1/2 hour before serving. Serve over rice with corn bread or fritters.
1/2 cup flour 1/2 cup oil 1 cup fine chopped onion Saute until roux is golden brown, about 1 hour. 1/2 green pepper 1 cup celery 2 garlic cloves 8 cups water 1 teaspoon pepper sauce 1 quart tomato juice 1 pound crab meat 1 pound shrimp sausage okra file powder
Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 21 Nov 00