These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Barbecue Sauce
  2. Beef Gravy
  3. Food Lover's Bar-B-Que Sauce
  4. Giblet Gravy
  5. Hot Sauce 1
  6. Hot Sauce 2
  7. Hot Sauce 3
  8. Italian Dressing
  9. Junk Bar-B-Que Sauce
  10. Strawberry Butter
  11. Sweet and Sour Sauce
  12. Tomato Catsup

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Barbecue Sauce

1 teas. Salt
½ teas. Pepper
1 Tbsp. Paprika
1 Tbsp. Sugar
¼ teas. Garlic Salt
1 Medium Onion (Chopped)
¾ C. Catsup
½ C. Water
1/3 C. Lemon Juice or Vinegar
1 Tbsp. Worcestershire Sauce Combine all ingredients in saucepan. Bring to boil over medium gas flame. Makes approximately 2 Cups.
Wanda Jacob
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Beef Gravy 1 Small Chopped Onion
1 Tbsp. Vegetable Oil
2 Tbsp. Flour
¼ C. Condensed Beef Broth
½ C. Water Sauté onion in oil. Blend in flour. Add beef broth and water. Cook; stirring until mixture thickens and boils.
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Food Lover's Bar-B-Que Sauce 1 #10 Can Catsup
12 oz. Prepared Mustard
10 oz. Worcestershire Sauce
1 (2 oz.) Bottle Tabasco Sauce
1 teas. Garlic Powder
1 teas. Liquid Smoke
1 C. Realemon Juice Use 1 gallon jug. Put wax paper under lid. Do not Cook. Refrigeration not needed.
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Giblet Gravy

2 Tbsp. Flour
1 C. Milk
Gizzards and Liver (Chopped)
2 Eggs (Boiled and Chopped)
3 - 4 C. Broth
Salt and Pepper to Taste Add everything to broth and let simmer.
Helen Rogers
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Hot Sauce 1

4 Big Tomatoes (Peeled)
1 Medium Onion
3 Hot Jalapénos
1 Can Tomato Sauce
1 Tbsp. Vinegar
1 teas. Cumin
1 Tbsp. Garlic Powder
2 or 3 Cloves Garlic
1 Tbsp. Parsley Put in blender.
Teresa Miller
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Hot Sauce 2

2 Cans Whole Tomatoes (Cut-Up)
2 Medium Onions (Chopped)
2 Big Whole Canned Jalapénos (Chopped)
2 Tbsp. Chile Powder
½ teas. Sugar
1 teas. Vinegar
½ teas. Ground Cumin
1 teas. Season Salt
1 teas. Chopped Garlic
1 teas. Worcestershire Sauce Mix all ingredients.
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Hot Sauce 3

1 Large Progresso Crushed Tomatoes
2 or More Fresh Jalapénos
Hand of Cilantro
1 Bunch Green Onions
Clove Garlic (Optional) Put together and grind in blender.
Elaine Thomasson
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Italian Dressing

1 C. Oil
¼ C. Vinegar
2 Tbsp. Chopped Onions
1 teas. Salt
1 teas. Sugar
1 teas. Dry Mustard
1 teas. Dried Basil Leaves
½ teas. Oregano Leaves
¼ teas. Pepper
2 Cloves Garlic (Crushed) Mix all ingredients.

Optional: For creamy add ½ C. mayonaise or salad dressing. Beat with hand beater until smooth.

Jack Forth
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Junk Bar-B-Que Sauce

1 Tbsp. Butter
1/3 C. Catsup
2 Tbsp. Lemon Juice
½ teas. Pepper
½ teas. Onion Salt
½ teas. Horseradish
1 teas. Mustard
3 Tbsp. Worcestershire Sauce Bring to a boil over low heat.
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Strawberry Butter

½ C. Strawberries
½ C. Margarine
1 C. Powdered Sugar (Sifted) Put in blender and mix well.
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Sweet and Sour Sauce

½ C. Dark Brown Sugar
1/3 C. Vinegar
1 ½ oz. Can Pineapple Juice
¾ C. Catsup
1 Tbsp. Soy Sauce
1 teas. Prepared Mustard Mix and simmer 10 minutes.
Mary Greenhaw
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Tomato Catsup

6 Quarts Ripe Red Tomatoes
½ C. Brown Sugar
3 Tbsp. Salt
1 ½ Tbsp. Black Pepper
½ Tbsp. Cloves
2 Tbsp. Cinnamon
1 Tbsp. All Spice
1 ½ C. Vinegar Wash and remove stems from tomatoes. Cut into small pieces. Put all ingredients into pan and boil until cooked down. Stir occasionally to keep from burning. Strain then bring to a boil and pour into sterilized jars and seal.
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