I love ketchup and mustard. Ketchup is a necessity for french fries and hamburgers but I also use it frequently in cooking. It makes a good substitute when you run out of tomato sauce or paste in a recipe. It also adds flavor to other dishes when used in small amounts.

Mustard, also, may be added in small amounts to recipes you may never think of using it in, to add an unidentifiable flavor. For example, try it in home made chocolate fudge. Or, try one teaspoon in your home made chili.

The point, here, is that ketchup and mustard have many uses beyond french fry's and hot dogs.

But when you buy it from the store you must take what the manufacturer thinks you want. Maybe you would like your mustard to be a little spicier. Or, your ketchup a little sweeter. When you get it from a store shelve you have to take it or leave it, as it is.

However, you can have it any way you want. Make your own! Right at home in your kitchen. You are encouraged to try the following recipes for ketchup and mustard. Then, when you make a second batch, modify the ingredients to suit your own taste. Sweeter? Add sugar. Smoother? Add butter. Spicier? Add Tabasco sauce or cayenne pepper. Whatever you want, you can make. Here's how:

Home Made Ketchup

Ingredients:

* 28 oz. tomatoes (fresh or canned)
* 1 cup onion, diced
* 1/2 cup white corn syrup
* 1/2 cup apple-cider vinegar
* 1/4 tsp. cayenne pepper
* 1/4 tsp. dried ground mustard
* 1/4 tsp. ground ginger
* 1/4 tsp. celery seed
* 1/4 tsp. cinnamon
* 1/4 tsp. allspice
* 1/4 tsp. ground cloves

Directions:

1. Put the tomatoes through a sieve (strainer), then transfer to a blender.
2. Add the onions and blend until smooth. Pour the mixture into a large pot.
3. Add all of the remaining ingredients.

Cook over low heat for about an hour until the mixture thickens. Bottle and store in refrigerator.

Home Made Mustard

Ingredients:

* 1/2 cup dry ground mustard
* 1/2 cup all purpose flour
* 1 tsp salt
* 1 tablespoon sugar
* 1/2 cup white vinegar
* 1/2 cup water
* 2 eggs
* 1/2 tsp turmeric (for color)
* 1 tablespoon softened margarine

Directions:

1. Mix all ingredients except margarine in medium sauce pan. Mix thoroughly to dissolve flour as best you can.

2. Place on low heat and stir constantly until mixture thickens and begins sticking to bottom of pan. Mix will be lumpy.

3. Remove from heat and stir in margarine.

4. Use a potato masher or electric mixer (set on slow) to beat mustard until you have a smooth consistency. You may want to add additional margarine to get a thinner, creamier mix.

Makes just under 1 pint.

Note: You must stir the mix constantly after heat is applied. It will thicken very fast. Total cooking time is only 2 or 3 minutes.

Give it a try. It not only taste great, it's fun to make.

Ken Miller is a free lance writer and webmaster for http://www.olsouthrecipes.com - where you can find additional free recipes and http://www.itsallgud.com - a source of sauce and gravy recipes for every occasion.

Article Source: http://EzineArticles.com/?expert=Ken_Miller

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