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1/2 cup chopped celery 1/2 medium green pepper, chopped . 2 tablespoons com oil margarine 1 tablespoon lemon juice * 1 teaspoon brown sugar 1/2 teaspoon molasses 1/4 teaspoon Tabasco aauce 1/8 teaspoon doves 1/8 teaspoon cinnamon 1/8 teaspoon pepper 1/8 teaspoon basil 1/8 teaspoon tarragon Mix all ingredients in 8-quart saucepan. Bring to a boil, then re-. duce heat and simmer uncovered ltt hours or until sauce is thickened and reduced to (me half original volume. Stir occasionally. May be stored in refrigerator for one month. For longer storage, freeze in small quantities for use as needed. Hot prepared mustard 2 tablespoons dry mustard powder
2 tablespoons sugar 1/4 cup all-purpose flour 1/4 teaspoon onion powder 1/4 teaspoon turmeric 2 tablespoons lemon juice 2 tablespoons water Sift dry ingredients together or stir until evenly blended. Add lemon juice and water. Place in covered container and refrigerate. Horseradish sauce Hakes 1V4 cups 1/2 medium (6 ounces) horseradish root, peeled 1/2 cup white vinegar Cut horseradish into cubes and chop in blender with vinegar until desired consistency, or finely grate horseradish and mix with vinegar. Keep refrigerated. Chill powder Makes 4 tablespoons 3 tablespoons paprika 2 teaspoons finely crushed oregano
1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper Mix aU ingredients together thoroughly and use in place of chili powder.
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