B.B.Q.

2 tbsp. olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

½ cup celery, chopped

½ cup green pepper, chopped

1 can tomatoes (28 oz.)

1 can tomato paste

3 tbsp. brown sugar

2 tsp. dry mustard

1/3 cup Ancestral vinegar

½ tsp. ground cloves

2 tbsp. lemon juice

2 tsp. Tabasco sauce, salt and pepper

Partly cook onion and garlic in olive oil.

Add remaining ingredients and cook for 30 minutes. Let cool and strain.

DIABOLICAL

¼ cup olive oil

3 cloves garlic, finely chopped

1 onion, finely chopped

1 tsp. corn starch

¼ cup relish

2 tbsp. Ancestral vinegar

½ cup chili sauce

2 tsp. Tabasco

1/3 cup Worcestershire sauce

1 tsp. capers

salt and pepper

Partially cook garlic and onion in olive oil.

Add remaining ingredients and bring to a boil.

Mix corn starch in 2 tbsp. water.

Add to the mix and let thicken at low heat. Serve with steak or fondue.

PIZZA

2 tsp. olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 can chopped tomatoes (19 oz.)

1 tbsp. tomato paste

1 tsp. Ancestral vinegar

½ tsp. oregano

½ tsp. basil

1 tsp. sugar

salt and pepper

Heat oil and add onion and garlic.

Cook until transparent (1 or 2 minutes).

Add tomatoes and other ingredients.

Bring to a boil and let simmer on low heat for 15 to 20 minutes.

SPAGHETTI (with meat)

¼ cup olive oil

¼ cup red wine

1 green pepper, finely chopped

1 onion, finely chopped

1 clove garlic, finely chopped

2 celery stalks, finely chopped

1 carrot, finely chopped

1 pound ground beef

1 pound ground pork

1 can tomatoes (28 oz.)

1 can tomato juice (28 oz.)

2 tbsp. Ancestral vinegar

salt and pepper

Brown the meat. Add vegetables and cook for 5 minutes.

Add remaining ingredients and let simmer uncovered for 2 hours until thickened.

SPICY

1 cup chili sauce

½ onion, chopped

1 clove garlic, chopped

3 tsp. Ancestral vinegar

2 tbsp. olive oil

1 tsp. brown sugar

1 tsp. Dijon mustard

salt and pepper

Mix and simmer for 5 minutes. Serve very hot.

EXPRESS

1 cup chili sauce

1 onion, finely chopped

½ green pepper, finely chopped

1 tsp. Ancestral vinegar

Mix and serve.

Add mustard, vinegar and cream. Cook for 5 minutes.

GREEN PEPPER (spice)

Use recipe for mustard and replace parsley and mustard with

1 tbsp. green pepper. Let simmer for 15 minutes.

APPLE-RAISIN (pork, duck)

1 cup apple juice

¼ cup Ancestral vinegar

¾ cup raisins

2 tbsp. corn starch

1 tsp. dry mustard

½ cup brown sugar

2 tbsp. sherry

Fluff up raisins in hot water.

Let juice, vinegar and drained raisins simmer for 5 minutes.

Cook everything together until texture is smooth.

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