Christopher Kratzer House

Clearfield, Pennsylvania

Heritage Recipe

Migi's Catsup

I called my father's mother "Migi" because I couldn't say "my grandmother" when I was little. Migi lived with my grandfather in an imposing Victorian house just three blocks from our Bed and Breakfast; it is now the Clearfield County Historical Museum. When I was growing up it was such a fun visit; they had a maid named Bertha who was a wonderful cook, but Migi taught her everything!

This recipe for homemade catsup is a family staple; it is particularly tasty with Canadian bacon or country ham steaks. Not your usual supermarket hamburger-style condiment, this catsup tastes more like a mild barbecue sauce. Migi used to hire a local farmer's wife to boil down the tomatoes, but it would probably be fine to use good-quality canned or bottled juice to save time. ... Ginny Baggett

Ingredients

1 gallon of juice from boiled-down tomatoes

1 quart vinegar

1 cup sugar

1 Tablespoon or more of salt

1/2 teaspoon each of cinnamon, allspice, black pepper, and cloves

Add all ingredients together and pour into sterilized jars. Keeps a long time in a cool, dry place; refrigerate when opened.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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