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John found this recipe in the Whole Earth Cook Book while in medical school, and used it often on chicken (as the recipe suggested).  We also use it on meatballs, porkchops, spare ribs.  It uses our own honey...

Mix together and heat until thoroughly warmed:

  • 3 cups ketchup
  • 2/3 cup white vinegar
  • 1 cup sugar
  • 1/2 tsp. tabasco sauce
  • 1 Tbsp. pepper
  • 1 tsp. garlic powder
  • 2 Tbsp. dry onion flakes

Serve on pork loin sandwiches, porkchops, or pork roast.

Mix together and let stand:

  • 1/4 cup Coleman’s Dry Mustard
  • 1/3 cup water

Mix the following together until smooth:

  • 1 1/2 Tbsp. corn starch
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 1/3 cup water

Add to cornstarch mixture and cook over low heat, stirring constantly for 5 minutes:

This dressing is very good for lettuce or potato salad.

This is the recipe Mom used for potato salad.  As I sit here typing this recipe, I see a pan on a bread board on the kitchen windowsill, I can feel the gentle breeze, see the steam coming out of the pan, and recognize the somewhat pungent smell of the mustard dressing - the making of potato salad. Yum!

Mom sent this recipe that Aunt Clasina had given her.

Bev sent me this recipe.  Since quite a few of our family are not crazy about coleslaw, this is a great recipe because it keeps for a while.  I usually take out what we need for a meal rather then setting the whole thing out each time. This keeps it fresh, esp. in the summer.