Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"Ed Pawlowski" > wrote in message
> > > ...
> >>> On Fri, 3 Jul 2015 23:49:05 -0700, "Julie Bove"
> > wrote:
> > > >
> >>> > Long story short, I have two open bottles of ketchup. I won't
> >>> > even get into that saga but there you have it. And I need the
> >>> > refrigerator space. And yes, open ketchup does need to be
> >>> > refrigerated these days. At least this kind does.
> > > >
> >>> What is special about it? Yes, the label does say to refrigerate,
> >>> but I never have. A bottle lasts about 3 months here and is just
> >>> fine. It is very acidic and stays fresh. The refrigeration's label
> >>> is put there by lawyers, not food scientists.
> > >
> > > It's the natural kind. A bottle lasts us a very long time unless
> > > I make meatloaf.
> > > >
> > > >
> >>> >
> >>> > I also don't want to use the oven because there is no end in
> >>> > sight for this heat wave. But I did find an oven recipe that
> >>> > sounded interesting.
> >>> >
> >>> >
> http://www.bonappetit.com/recipes/ar...-heinz-ketchup
> >>> > -in-your-brisket-recipe-the-bon-appetit-way >>> >
> >>> > I don't think any of us have ever eaten brisket but I see that
> >>> > Amazon Fresh has it in grass fed so that would be an option for
> a >>> > cooler day. However, I am not sure about the sauce. I have
> >>> > never actually made BBQ sauce because none of us like it and I
> >>> > have a feeling that the sauce might in fact be BBQ sauce.
> > > >
> >>> It is similar to BBQ sauce in that it has a tomato base but I'd
> >>> think of it more as a ketchup sauce.
> > > >
> > > >
> > > >
> >>> >
> >>> > What am I missing here? There has got to be something obvious
> >>> > that I'm not thinking of.
> >>> >
> > > >
> >>> Look for some sort of crockpot recipe. I has some beef cubes that
> >>> were cooked in a roughly half and half ketchup and mustard and it
> >>> was tender and pretty good. I don't know what other ingredients
> >>> were in it though.
> > >
> > > Okay. Thanks!
> >
> > Hi Julie,
> >
> > There are a lot of simple ways to use this up. Ed posted one idea.
> > I'll expand on it.
> >
> > This ketcup can be used like a sweeter tomato base for a meat sauce
> > that can later go on pasta or even pizza dough. It will be 'sweet
> > tasting' comparitively as it's the wrong product to avoid that.
> >
> > Take 2 cups ketchup, 1/2 cup loosely packed minced sweet onions
> > (regular is ok) and about 3/4 lb ground beef.
> >
> > Brown the beef and drain lightly as you want some of that fat.
> > Leaving the rest of the fat, brown the onions a bit in it then add
> > the ketchup and beef back in. Let simmer (crockpot or stove) for a
> > bit then add oregano and anise (if you have it).
> >
> > This basic meat sauce can be used on pizza or a spagetti dish.
>
> That does sound sickly sweet. Not sure I would serve that to an
> Italian. But thanks!

Thank you too for once again dumping on anyone who tries to help you.
Its not my fault you have sickly sweet ketchup to use up.

--