Local Food

27 Aug

Angela has now weighed in on regional specialties, a few of which I had never heard.  And one which sounds very like something our whole extended family loves.  More on that in a minute.

But Phelps and its renown for its cabbage processing facilities and Sauerkraut Festival, including a Cabbage Queen must be mentioned in discussions of regional specialties.  New York State is the largest producer of fresh cabbage in the US.  And number two in processed cabbage.  That would be sauerkraut.

The Texas Hot Sauce Angela’s blog mentions sound similar to my mother’s BBQ sauce.  But I have never used it as a BBQ sauce.  It is a sauce used with cooked ground hamburger to make a sloppy joe concoction served on bread or rolls.  I made some yesterday.  We had it for supper on bread slices (along with corn on the cob, edamame and peaches and cream) and I thawed more venison burger and we had it again for lunch on pieces of day old store boughten rolls. The sauce is also one of my brother’s favorites.

Mom’s BBQ Sauce: a basic basting sauce. Cook hamburg and add for sloppy joes.

1/4 cup salad oil

3/4 cup chopped onion

1 clove garlic, chopped

1 cup honey

1 cup ketchup (or tomato sauce)

1 cup wine vinegar

1/2 cup Worstershire sauce

1 Tbsp. dry mustard

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. black pepper

1/2 tsp thyme

Heat oil.  Cook onion and garlic.  Add all the rest and bring to boil, stirring.  Cook 5 minutes slowly.  Cool and put in fridge in sterile canning jar.  Makes 1 quart.

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