Homade Chili Sauce

• Cioppino
• Il Magnifico's Pasta Sauce
• Homade Meatloaf
• Classica
• Gran'mama's Barbecue Sauce
• Liza's Stuft French Bread
• South-of-the-border salad
• California Seafood Salad
• Wacky Jackie's Candied Meatballs
• Gazpacho
• Szechwan Shrimp

Cioppino

• 1/4 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/3 cup chopped parsley
• 1 28-oz. jar homade chili sauce
• 2 cups water
• 2 cups dry white wine, such as fume or sauvignon blanc
• 2 tsp. dried basil leaves, crushed
• 1 tsp. salt
• 1/4 tsp. pepper
• 12 hard-shell clams
• 16 large raw shrimp (about 1 lb.), shelled and de-veined
• 1 halibut or snapper, cut in 2-inch pieces
• 1 cooked dungeness crab, cleaned and cut up

• In heavy 8-quart or larger pan, heat oil, saut‚ onion and garlic until tender
• Add parsley, tomatoes, chili sauce, water, wine, basil, salt, and pepper
• Bring to a boil
• Reduce heat, cover and simmer 20 minutes
• Add clams, shrimp, and halibut
• Cover and cook 5 to 8 minutes more, or until fish is tender and clams are open
• Add crab
• Cook just until heated through

Il Magnifico's Pasta Sauce

• 2 tbsp. olive oil
• 1 lb. ground beef
• 1/2 1b. pork sausage
• 1 medium carrot, finely chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tsp. dried basil leaves, crushed
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. pepper
• 1/2 cup dry red wine, such as cabernet sauvignon
• 1 14 1/2-oz. can tomatoes, including liquid
• 1 12-oz. jar homade chili sauce
• 2 tbsp. lemon juice
• 1/2 cup milk
• 1 1/2 tsp. salt

• Heat oil in a 10-inch non-stick skillet
• Brown beef and sausage until crumbly
• Drain off all but about 2 tablespoons of the drippings
• Stir in carrot, onion, garlic, basil, oregano, salt, and pepper
• Saut‚ until onion is tender, about 3 minutes
• Increase heat
• Stir in wine
• Cook until liquid is evaporated
• Stir in tomatoes, chili sauce, and lemon juice
• Cover and simmer gently 2 hours stirring occasionally
• Remove lid during the last 10 minutes of cooking
• Stir frequently
• Add milk
• Cook uncovered 5 minutes more
• Pour over 8-10 ounces of cooked pasta

Homade Meatloaf

• Pour one 12-oz. jar homade chili sauce over meat loaf (2lbs.) during the last 20 minutes of cooking

Classic Dip
(this dip made Homade famous)

• Pour one 12-oz jar of homade chili sauce over 8 ounces of cream cheese
• Dip with your favorite crackers

Gran'mama's Barbecue Sauce

• 2 tsp. lemon peel
• 1 cup homade chili sauce
• 2 tbsp. brown sugar
• 2 tbsp. lemon juice
• 1 tbsp. prepared mustard
• 1 tsp. worestershire sauce
• 1/4 tsp. pepper

• Using a potato peeler or knife, peel several strips from lemon skin
• Chop finely to make 2 teaspoons
• Combine with remaining ingredients in medium bowl
• Use during last 5-10 minutes of cooking when barbecuing or broiling, brushing all surfaces of meats frequently
• Excellent on chicken, spareribs, lamb or pork shops, kabobs, hamburger patties, shrimp, polish sausages, fish steaks, tri-tip roasts, Steaks, and many other cuts of meats

Liza's Stuft French Bread

• 1 large round loaf of french bread, (12 rolls may be substituted)
• 1 1/2 lbs. lean ground beef
• 1/2 cup homade chili sauce
• 1 tsp. chili powder
• 1 tbs. horseradish
• 1/4 cup diced onions
• 1 tsp. worcestershire sauce
• 1 tsp. vinegar
• 1 tsp. salt
• 1 clove garlic, crushed
• 1 tsp. pepper

• Scrape out loaf to form bread bowl
• Retain 1/2 cup bread crumbs from loaf
• In large skillet, brown beef, onion, and garlic
• Drain fat
• Add bread crumbs along with remaining ingredients
• Heat and stir until crumbly
• Oonce mixture is cooked, remove from heat and stuff into bread bowl
• Wrap in foil and cook for 15 minutes at 420 degrees
• Slice to serve

South-of-the-border salad

• 1 1b. ground beef
• 1 cup chopped onion
• 1/2 cup homade chili sauce
• 1 tbs. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup water
• 2 tbs. lemon juice
• 4 cups shredded lettuce
• 2 cups lightly crushed corn chips
• 1/2 lb. cheddar cheese, grated
• 2 tomatoes, diced
• 4 green onions thinly sliced, including green tops

• In medium skillet, brown beef and onion
• Drain fat
• Stir in chili sauce, chili powder, cumin, garlic powder, salt, pepper, water, and lemon juice
• Cook uncovered over medium heat about 10 minutes, or until liquid is evaporated, stir frequently
• Arrange lettuce on four dinner plates
• Top with warm meat mixture
• Layer with remaining ingredients
• Serve immediately

California Seafood Salad

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup homade chili sauce
• 1/4 tsp. salt
• 4 cups shredded lettuce
• 2 cups cooked, flaked crab meat, or imitation crab (about 12 oz.)
• 1 2-1/4 oz. can sliced ripe olives, drained
• 1/2 cup whole kernel corn
• 1 ripe avocado, diced

• To make dressing, in small bowl combine sour cream, mayonnaise, chili sauce, and salt
• Set aside
• Arrange lettuce on four plates
• Top with crab
• Drizzle dressing over each
• Top with remaining ingredients

Wacky Jackie's Candied Meatballs

• 1 12-oz. jar homade chili sauce
• 12-oz. grape jelly
• 1 tbs. lemon juice
• 1 tbs. brown sugar

• Combine ingredients in saucepan and heat
• Add 25-30 cocktail size, cooked meatballs and simmer for about 20 minutes
• Serve warm

Gazpacho

• 1 cucumber, diced
• 2 large ripe tomatoes, peeled and diced
• 2 green onions, sliced, including green tops
• 1 garlic clove, minced
• 1 12-oz. jar homade chili sauce
• 1 14-1/2 oz. can chicken broth
• 1/2 cup lemon juice
• 1/2 cup water
• 2 tbs. olive oil
• 1 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1 1/4 tsp. salt
• 1/2 tsp. pepper
• sour cream (optional)

• Combine all ingredients in a large bowl
• Chill at least 3 hours before serving
• Serve in chilled bowls
• Garnish with a dollop of sour cream if desired

Szechwan Shrimp

• 1/4 cup homade chili sauce
• 1/3 cup dry sherry or water
• 2 tbs. sugar
• 3 tbs. vinegar
• 2 tbs. sona soy sauce
• 1 tsp. chili powder
• 1 tsp. ground ginger
• 1/4 tsp. garlic powder
• 1/8 tsp. crushed red pepper, or cayenne to taste
• 3 tbs. sona sesame oil
• 3 green onions, sliced, including green tops
• 1 tbs. cornstarch
• 2 tbs. water
• 1 1lb. raw, medium shrimp, shelled and de-veined

• In a bowl, combine chili sauce, sherry, sugar, vinegar, soy sauce, chili powder, ginger, garlic powder, and red pepper
• Set aside
• In a large skillet, heat oil over high heat
• Add shrimp and green onions
• Stir-fry until shrimp turns pink, about 2 minutes
• Add chili sauce mixture
• Bring to a simmer, stirring constantly
• Combine cornstarch and water
• Gradually pour into skillet, stirring constantly until sauce thickens
• Serve over rice, if desired