Nectarine Chili Sauce

Nectarines looked great last night at the supermarket. I can only imagine they look just as fantastic at the farmer’s market. Now what to do with them? How about Nectarine Chili Sauce. This recipe from an undated newspaper clipping uses the bounty of the season in a delicious way.

Nectarine Chili Sauce

1 1/2 lbs nectarines, pitted
1/2 lb tomatoes
1 cup chopped onion
1/2 cup chopped green pepper
2/3 cup vinegar
1/2 cup sugar
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground cloves

Chop nectarines to measure 3 1/2 cups-3 3/4 cups. Peel and core the tomatoes.  Chop and measure 1 cup. Combine tomatoes, nectarines, onion, and green pepper in a 2-qt saucepan.  Add the remaining ingredients. Bring to a boil and cook, stirring occasionally for 45 minutes or until thickened. Pour into hot jars and set in boiling water bath with boiling water to half the depth of jar. Add boiling water to cover the jars by 1-2 inches and bring to boil.  Process 10 minutes.  Remove jars from water at once, let stand and cool. Store. Makes 3 (1/2 pint) jars.

Cheesy Fishburger

I have a 1976 Farm Journal cookbook by Nell B. Nichols Called “Homemade Snacks-How to eat better when you eat on the run”

I flipped through it idly today dreaming of yummy homemade snacks that were healthy. Potted Cheese-mmm a 2-week recipe–you add the next week’s ingredients to the remnants of the first week’s potted cheese. Have they seen Denise and me with ready made cheese spreads? Right. Not healthy. Moderation is key here.

It being 1976, I suppose the definition of healthy was a bit different from today–but this one took the cake for me. (and probably IS one of my favorite “snacks” but since I don’t cook fish at home–I must sneak through a local drive-thru to get it.) Just in case you want a “healthy” snack made at home–here you go:

By the way–the particular nutrient in this sandwich according to the book–calcium, not fat. hmmm.

Cheesy Fishburger

1 portion frozen breaded fish
vegetable oil
1 slice process American Cheese
1 hamburger bun, split

Golden Tartar Sauce

Cook fish in hot oil until golden brown on one side, about 3 minutes. Turn and top with cheese slice cut to fit fish. Continue cooking until golden brown on other side about 2 minutes. Place in split hamburger bun and top generously with Golden Tartar Sauce. Makes 1 serving.

Speaking of tartar sauce, I do always make my own at home–not buy prepared but I can’t imagine ever using this much pickle relish-maybe a 1/4 cup. Add as you see fit. I also recommend draining a bit so it isn’t too watery.

Golden Tartar Sauce

“Use at least one tablespoon of sauce per sandwich”
1 cup mayonnaise
1/2 cup sweet pickle relish
1 1/2 tsp prepared mustard
1 tsp grated onion

Combine all ingredients. Cover and refrigerate. Sauce will keep a week or two. Makes about 1 1/2 cups.

Horseradish Applesauce

I know you are probably tired of apple recipes, but I still have a ton of apples. Sorry. This recipe caught my eye though because it is so intriguing I needed to try it. Sweet, tart, spicy, yum. The serving suggestions include broiled lamb chops and a spinach salad. (I can’t bring myself to eat lamb at all.) I however prefer it with pork or a beef roast or even as a nice side dish to brats.

Horseradish Applesauce

3 green apples, peeled, quartered and cored
1/2 cup sweet apple cider
2-3 tablespoons prepared horseradish
Freshly ground pepper

Combine apples and cider in ovenproof saucepan with a tight fitting lid. (I just used a baking pan and foil) Bake in a 350 oven for 30-40 minutes. Remove from oven and cool. Stir in horseradish. Season with salt and pepper.

Recipe from Long Grove Apple Haus Apple Cook Book (1976).

Egg and Green Pepper Family Club Sandwich

Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

Egg and Green Pepper Family Club Sandwich

Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

Hot Mayonnaise Sauce

Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.

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