I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 12, 2016

Duck Sauce for Eggrolls

1/2 cup brown sugar
1/2 cup apricot jam
1/2 cup peach jam
1 cup apple sauce
1 Tbsp. grated ginger root
1/2 cup white or cider vinegar
1 clove garlic, minced
1/8 tsp. crushed red pepper

Combine all ingredients in sauce pan.  Simmer for 30 minutes.  Cool and serve with eggrolls or wontons.  Keeps indefinitely in refrigerator.  To make hot mustard to go with this, mix dry Chinese mustard with water to desired consistency. 

Better than any you ever tasted in a Chinese restaurant.
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