On Saturday, July 4, 2015 at 11:17:04 AM UTC-5, cshenk wrote:
> 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.
>
Pukeworthy.
> >
> > 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.
>
This is too trashy for the regular White Trash Cookbook, but you could
try to get it into the White TrashIER Cookbook.
>
> Carol
>
> --

--Bryan