Barbeque Sauce

This recipe was typed on the back of a torn postcard and taped in Aunt Loraine's recipe book.

• 1/4 cup (1/2 stick) butter
• 3/4 cup chopped onion
• 1/4 cup firmly packed light brown sugar
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 cup pineapple juice
• 1/2 cup lime juice
• 1 cup catsup
• 1/2 cup chili sauce
• 1 tablespoon soy sauce
• 4-5 drops hot red pepper sauce

In a saucepan, melt butter; saute onion until tender. Blend in sugar, salt, chili powder, and mustard. Stir in pineapple and lime juices, catsup, chili sauce, soy sauce, and red pepper sauce. Heat to boiling; reduce heat and simmer 30 minutes.

Hot Sauce

From a handwritten recipe on a yellow notepad.

• 1 1/2 quart peppers (does not say what kind)
• 1 1/2 quart onions
• 2 quarts vinegar

Cut pepper. Cook in vinegar until soft. Drain. Puree solids and put back in liquid. Put back in vinegar.

Note: This recipe is not exactly clear to me, so it may take some tweaking to get it right.

Tartar Sauce

Taken from a Cincinnati Enquirer clipping.

• 1 cup mayonnaise
• 1 tablespoon minced scallions
• 1 1/2 teaspoons minced sour dill pickles
• 1 1/2 teaspoons drained capers
• Fresh lemon juice or hot sauce, to taste

Blend all ingredients and refrigerate until ready to use.

Makes 1 cup.

From Joy of Cooking (Scribner)

French Dressing

Handwritten recipe on notepaper.

• 1/3 cup salad oil
• 1/4 cup catsup
• 1/4 cup salad dressing (like Miracle Whip)
• 3 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon peper

Mix all ingredients well.

Makes 1 cup.

Fat-Free Vinaigrette Dessing

From The Cincinnati Enquirer, April 6, 1994

Fresh, lively, and a touch sweet . . .

• 1 cup wine vinegar
• 1 tablespoon Italian Seasoning (oregano, sage, thyme, rosemary, and basil)
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup honey
• 2 tablespoons arrowroot jelly (optional; arrowroot powder is available at health food stores)

In a medium bowl, mix all ingredients until well-blended. This dressing can be stored at room temperature; it brings out the flavor of the herbs. This batch contains no fat.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press