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The Quilt Inn Country Cookbook
Aliske Webb
minutes, stirring constantly, until flavors are blended. Add salt and pepper. Serve
tossed over angel’s hair pasta, garnish with Parmesan cheese. Serve with red Merlot
wine.
Chili Sauce
1
4
3
2
3
2
2
1
1
2
4
4 cups ripe tomatoes, peeled and chopped
cups peeled cucumber, chopped
cups onions, chopped
tbsp. pickling spice
cups sugar
cups cider vinegar
tsp. celery seed
/2 tsp. turmeric
/2 tsp. curry powder
tbsp. all purpose flour
cups water
Boil water and combine with cucumbers, onions and salt. Let stand 1 hour.
Mix tomatoes, sugar, 1 cup of vinegar, celery seed, turmeric, and curry powder
in saucepan. Bring to boil, stirring often. Reduce heat, simmer for 30 minutes while
stirring.
Drain cucumber mixture, rinse well with cold water and drain. Add tomato
mixture. Simmer for 2 hours or until vegetables are tender and mixture reduces to 11
cups.
Combine flour with remaining vinegar, stir into sauce. Cook 5 to 10 minutes
longer bringing to boil and thickening. Pour into sterilized jars. Cover with new lids and
seal.
The famous French chef, Brillat-Savarin, once said, “Poultry is for the cook
what canvas is for the painter.” That may be true, but have you ever tried to paint a
chicken?
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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