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Club Sauce

----- Original Message ----- 
From: "Richard" 
To: phaedrus
Sent: Wednesday, March 31, 2004 2:15 PM
Subject: Recipe for canning recipe

A recipe was handed down to my mother, living on Grand Island, NY, in the
late '50s by our neighbor, a Mrs Mildred Mezey, for a sauce that she called
"club sauce".  We canned and enjoyed the recipe for years and years, but
after my folks grew too old to do much canning, the recipe book that this
was kept in was lost.  I would like to recover the recipe if possible, as I
am in a position for me and my family to do a little canning now.

The ingredients were red, ripe tomatoes, (about 2/3 proportion)
red pimiento peppers (about 1/3 proportion)
(all of the above diced small)
other ingredients not recalled

Cooked in large kettle over stove

poured into mason jars and stored

Mom had to make promise not to reveal the top secret recipe, but maybe it is
out there.

The flavor was mildly sweet.  Great for general cooking whenever stewed
tomatoes called for, great on seafood, great on cabbage rolls, great as
starter for all kinds of sauces.

Good Luck!


Hello Richard,

Club sauce recipes come in several variations - some a little hotter, some a little milder, some a little sweeter. Below are several so you can try whichever one seems closest to your memory.


Club  Sauce

 Ingredients :
 12 lg. tomatoes
 2 lg. onions
 2 scant c. vinegar
 2 c. sugar
 2 tbsp. salt
 6 lg. sweet red peppers (or 3 red and 3 green)

 Preparation :
   Scald and peel tomatoes.  Chop coarsely along with onions. Add
 sugar and salt.  Add the vinegar and cook slowly 2 hours or until
 thick and reduced in quantity.  Then add the chopped peppers and
 cook 20 to 30 minutes.  Pour into sterilized jars and seal.
 Club  Sauce

 Ingredients :
 6 lg. tomatoes
 2 lg. green bell peppers
 2 lg. red bell peppers
 2 lg. onions
 1 or 2 hot peppers
 1 c. sugar
 1 c. white vinegar
 2 tbsp. salt

 Preparation :
   Peel tomatoes, chop and drain.  Chop peppers and onions.  Cook
 tomatoes and onions in vinegar, sugar and salt for 15 minutes.  Add
 peppers, bring back to boil.  Pour into hot, sterilized jars.  Seal.
  Makes about 4 pints.
 Club  Sauce

 Ingredients :
 12 lg. ripe tomatoes, sliced (about 6 lbs.)
 2 c. vinegar
 3 c. sugar
 2 level tbsp. salt
 3/4 tsp. red pepper flakes

 Preparation :
    Cook 2 hours or a little more.  Then add 6 sweet peppers cut in
 half lengthwise and cut in thin strips.  Cook 20 minutes longer.
 Thicken with cornstarch, if not thick enough.
 Club  Sauce

 Ingredients :
 36 lg. tomatoes (peeled), cut fine
 6 onions, diced
 6 c. sugar (I use 4 c.)
 3 tbsp. salt
 3 c. vinegar

 Preparation :
   Combine and cook 1 1/2 hours.  Add 6 sweet peppers cut in strips.
 Cook 1/2 hour longer.  Spoon into 9 pint canning jars and process in
 canner as usual.
 Club  Sauce

 Ingredients :
 3 lbs. tomatoes
 1/2 lb. onions, cut fine
 1 tbsp. salt
 1 c. vinegar
 2 c. sugar
 1 clove garlic
 6 peppers, green or red, chopped*

 Preparation :
    Combine and boil above ingredients 2 hours and 15 minutes.  Add 6
 chopped green or red peppers, cooked 15 minutes more.  Pack in
 sterilized jars.  Makes 3 to 4 pints.  *Pepper can be less if wanted.
 Club  Sauce

 Ingredients :
 12 tomatoes
 3 onions, chopped
 2 c. sugar
 2 tbsp. salt
 6 sweet red peppers
 1 c. vinegar

 Preparation :
    Peel and cut up tomatoes.  Place in colander to drain.  Chop
 pepper and onions. Cook tomatoes, onions, salt, and vinegar for 1
 1/2 hours.  Add peppers and sugar.  Cook one more hour.  Seal in
 Club  Sauce

 Ingredients :
 18 ripe tomatoes
 1 hot pepper, ground
 3 lg. onions, ground
 3 tsp. salt
 3 c. sugar
 3 c. vinegar

 Preparation :
    Mix, boil until thick, about 2 1/2 hours.  Add 5 green and 5 red
 (sweet) peppers, cut into long strips.  Boil 30 minutes and can.
 Club  Sauce

 Ingredients :
 12 lg. tomatoes
 4 lg. onions
 2 c. granulated sugar
 2 c. vinegar
 2 level tsp. salt
 6 sweet bell peppers
 2-4 hot peppers to taste

 Preparation :
   Chop or coarsely grind all vegetables; reserve peppers to add
 later.  Add sugar, salt and vinegar.  Cook 2 hours over slow fire.
 Stir often.  Add peppers and cook 20 minutes more.  Jar and seal up

Muffaletta Recipe

----- Original Message ----- 
From: "Tina"
To: phaedrus
Sent: Thursday, April 01, 2004 4:24 PM
Subject: Muffaletta

I had a muffaletta sandwich recipe from Southern Living magazine that had
either a cherry relish or cranberry relish added to the sandwich but I can't
find the recipe.  I am almost sure that it was Southern Living.  I contacted
the magazine but they gave me a different recipe.

Please help!

Thank you,

Hello Tina,

The only muffaletta recipe that I can find with either kind of relish is the one below from Better Homes & Gardens.


Mile-High Muffuletta-Style Sandwich

Source: Better Homes and Gardens


2  tablespoons cooking oil
1-1/2  cups dried tart red cherries
3/4  cup chopped red onion
3/4  cup red wine vinegar
5  cups finely shredded savoy, napa, or green cabbage
1/2  to 3/4 cup light mayonnaise dressing
1  12-inch loaf Italian flatbread (focaccia)
1  pound thinly sliced, cooked, smoked ham, turkey, and/or turkey ham


1. In a medium skillet heat oil; cook cherries and onion in hot oil for 5
minutes until just softened, stirring often. Stir in vinegar; set mixture
aside. In a medium bowl combine shredded cabbage and mayonnaise dressing;
cover and set aside.
2. Using a long, serrated knife, carefully split flatbread horizontally.
Spoon cherry relish on bottom slice of bread. Layer meat on top of relish.
Spoon cabbage mixture on top of meat. Cover with top half of bread. Cut into
wedges before serving. Makes 8 main-dish servings.

Butter Brickle Icing

----- Original Message ----- 
From: Kris
To: phaedrus
Sent: Friday, April 02, 2004 12:17 PM
Subject: Butter Brickle Icing

> My daughter's father-in-law loves yellow cake with Butter Brickle Icing.
> However, we cannot find a recipe for the icing.  Can you help????
> Thanks
> Kris

Hi Kris,

Below is the only butter brickle recipe that I can find.


Butter Brickle Cake
Source: Food - Monday, March 19, 2001 - St. Louis Post-Dispatch

"Betty Crocker discontinued its Butter Brickle Cake Mix and frosting mix in
1990, but fans can re-create the flavors. General Mills, which manufactured
the mixes, suggested using its yellow, butter yellow, golden vanilla or
French vanilla cake mix and folding in 1/2 cup of Butter Brickle pieces. You
can make the cake mix according to the package instructions or follow a
suggestion from Anne Byrn, author of "The Cake Mix Doctor": She recommends
using melted butter instead of oil and adding flavoring extract, such as
vanilla, to hide the "cake mix flavor." We did both, and the tricks were
effective. General Mills didn't have a solution for duplicating the
frosting, so we've provided a delicious alternative."

1 (18.25 oz.) box yellow or white cake mix
1 C. whole milk
1 stick (1/2 C.) butter, melted
3 eggs
1 tsp. vanilla extract
1/2 C. almond toffee baking bits (see note)
1 T. all-purpose flour

Whipped Cream Frosting
2 T. cold water
1 tsp. unflavored gelatine (see note)
2 C. cold whipping cream
1/2 C. confectioners' sugar
1 tsp. vanilla extract
1 C. crushed almond toffee baking bits
1 (8 oz.) pkg. milk chocolate toffee bits, optional

To prepare cake: Preheat oven to 350F. Grease and flour 2 (9-inch) nonstick
cake pans. Place cake mix, milk, butter, eggs and vanilla in bowl of
electric mixer. Beat on medium speed 3 minutes. Toss toffee bits with flour
in small dish; fold into cake batter. Divide batter between pans; smooth
tops with rubber spatula. Bake until cake is set and springs back when
lightly touched in center, about 30 minutes. Let cool on wire rack 10
minutes. Run knife around pan edges. Remove from pans; let cool completely
before frosting.

To prepare Whipped Cream Frosting: Refrigerate bowl of electric mixer and
beaters about 15 minutes. Pour water in glass measuring cup; sprinkle
gelatine over water. Let stand 2 minutes. Microwave on HIGH for 30 seconds.
Stir thoroughly; let stand until gelatine is completely dissolved, about 2
minutes. Beat cream and sugar in bowl of electric mixer on medium speed. As
cream just begins to thicken, add cooled gelatine mixture. Beat until cream
is thickened. Beat in vanilla extract. Fold in crushed toffee. Split cake
layers in half horizontally, using serrated knife. Place 1 layer, cut side
up, on serving platter. Brush off crumbs. Spread layer with 1/4-inch layer
of frosting. Top with another cake layer. Repeat with remaining frosting and
layers. Frost top and sides of cake. Garnish sides of cake with milk
chocolate toffee bits. Yield: 14 servings.

"NOTE: We used Heath brand (?) toffee bits. Gelatin added to whipped cream
gives it a firmer, mousse-like texture and keeps liquid from separating. It
also holds up longer."

Knox Blocks

----- Original Message ----- 
From: "cheryl" 
To: phaedrus
Sent: Thursday, April 01, 2004 6:18 PM
Subject: knox blocks

> Dear Phaedrus,
> My name is Cheryl and I was wondering if you could
> help me find a recipe from my childhood.  It was
> called Knox Blocks.  It was made with Jello, Knox
> Gelatin and heavy cream. ( I think )
> Thank You
> Cheryl

Hi Cheryl,

See Below.


Knox  Blocks

 Ingredients : 
 4 envelopes Knox unflavored gelatin
 3 c. boiling water
 3 (3 oz.) pkgs. flavored gelatin (Jello)
 1 c. heavy cream

 Preparation : 
   In large bowl, combine both gelatins.  Add boiling water and stir
 until gelatin is completely dissolved.  Add cream, a little at a
 time and stir well.  Pour into a shallow baking pan 9 x 13 inches;
 chill until firm.  Cut into squares.  
Knox  Blocks

 Ingredients : 
 4 env. Knox unflavored gelatin
 3 (3 oz.) pkg. Jello flavored gelatin
 4 c. boiling water

 Preparation : 
   In large bowl, combine Knox and Jello gelatins.  Add boiling water
 and stir until dissolved.  Pour into 15 1/2 x 10 1/2 x 1 inch pan. 
 Chill until firm.  Cut and ready to eat.  Great for small ones
 because they don't melt.  
 Knox  Blocks

 Ingredients : 
 4 pkgs. clear Knox gelatin
 3 sm. pkgs. flavored Jello
 4 c. boiling water
 1 c. cold water

 Preparation : 
   Dissolve Knox gelatin in cold water.  Dissolve Jello in boiling
 water.  Mix together, pour into 9 x 13 inch pan.  Refrigerate.  Cut
 into squares or shapes.  

Wass-Dis Here Sauce?

----- Original Message ----- 
From: Miriam
To: phaedrus
Sent: Saturday, March 27, 2004 8:02 AM
Subject: Barbecue Sauce

> Hi, Phaedrus!
> Love your website - I have found lots of wonderful recipes, as well as a
> recipe for fudge I had lost and thought I would never have again.....Your
> site says ask about anything, so here goes.  My husband and I once found 
> a bottled barbecue sauce at the Inner Harbor Shopping Pavilion in Baltimore,
> Maryland. It was called "Wass 'dis here sauce?" and had a picture of 
> Frederick Douglas on the front.  It came in "mild", "hot", and "sizzlin'"
> ......we were able to purchase it on a couple of trips after that, but have 
> not been able to find it since.  The person who was at the vendor's stand 
> was not familiar with the product, but they sold several other kinds of 
> barbecue sauce.  However, no other sauce has been able to compare with the 
> taste of this one.  I have searched the web and have not been able to find 
> it either....I am hoping you can help!
> Thanks!
> Miriam

Hi Miriam,

Well, let me start by saying that I had no luck at all locating a recipe for a commercial barbecue sauce called "Wass 'dis here sauce?" or anything similar.

However, I did find that, many years ago, "What's Dis Here Sauce?" was a nickname for worcestershire sauce and also for something called "black sauce". Then, I found that there is a type of barbecue sauce that's popular in Kentucky that's called "black sauce". There are other kinds of "black sauce," but they are mostly Japanese or other Far Eastern sauces. In looking for a recipe for Kentucky "black sauce", I found that it is primarily made of worcestershire sauce and vinegar. Now, this is all circumstantial evidence, but it leads me to think that maybe "Kentucky black sauce" is what you want..... maybe. See recipe below.


Black Sauce
  Categories: Bbq sauces, Bar-b-q
       Yield: 2 Cups

       1 c  Worcestershire sauce
       1 c  White vinegar
       2 T  Brown sugar
       2 T  Fresh lemon juice
       1 T  Plus one tsp. Ground pepper
       2    Cloves garlic, minced
     1/2 t  Ground Allspice

   Combine the ingredients together in a saucepan and heat over medium
   heat. Simmer the mixture for about 10 minutes. Serve the sauce hot or
   at room temperature.

Wass-Dis Here Sauce was created during the early 1911 by Charles A. Douglass, a phenomenal chef, civic activist and philanthropist. His descendant, Frederick Douglass of Baltimore, MD, bottles and sells the sauce. There's an article about it here:
Baltimore Saucemaker Frederick Douglass

For information on buying the sauce, see:
Frederick Douglass

Wass Dis Here Sauce

You can also write:

Frederick Douglass
PO Box 13366
Baltimore, MD, 21203


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