I recall a steak or barbecue sauce that I used to be able to get in
Pasadena, CA, back in the 80s. It was based on peaches, and it came in a
sort-of peach-shaped jar. It was called something like "Mother's" or
"Grandma's". If this rings a bell with anyone, please let me know. I'd like
to try to get some again if it's still around.

In article >,
wrote:

> I recall a steak or barbecue sauce that I used to be able to get in
> Pasadena, CA, back in the 80s. It was based on peaches, and it came
> in a sort-of peach-shaped jar. It was called something like
> "Mother's" or "Grandma's". If this rings a bell with anyone, please
> let me know. I'd like to try to get some again if it's still around.

You could fake it if you wanted to be adventurous. I'm going to make
this one up as I type it, ok? And we'll do a small quantity. Start
with about 1-1/2 cups pureed peaches. Add an 8 ounce can of tomato
sauce, 1/4 cup chopped onions, 1/4 cup brown sugar, 2 tbsp molasses, and
1/4 cup vinegar. Maybe a pinch of cayenne, ground cloves (NOT MUCH),
and cinnamon. Maybe a pinch of nutmeg. Simmer together for maybe 20
minutes (covered), then puree with a stick blender or in a blender.
Continue cooking at low heat, stirring *frequently* until it's thickened
to your satisfaction. In my head, this tastes pretty darned good!

Or, open a jar of peach preserves or peach jam, puree it, and add your
favorite barbecue sauce until you like it. Don't grill with it, though
- the sugar will burn pretty fast.

I'll post a fruity barbecue sauce separately - you could cook that (low
and slow) until it's thickened to your liking. Fridge storage is fine -
keep used silverware out of it to discourage premature spoilage.

You didn't indicate there's any tomato in Grandma's peach steak sauce.
If not, and you're looking for another kind of condiment, and you've got
time on your hands, you could make some Peach Butter to use as a base as
you fake your way through to your steak sauce:

* Exported from MasterCook Mac *

Peach Butter/Fruit Butter Primer

Recipe By : Barb Schaller, Herself
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peaches (at least 8-12)
Sugar
Lemon juice -- if desired
Spices -- if desired

Peel and pit the peaches. Cook them in one of two ways: Peel and
quarter them and put them in a 2-quart pyrex mixing pitcher (or
similar--larger micro-safe bowl if you want to). Cook at full power,
loosely covered, for 10-20 minutes or so, stirring them up about every
five minutes, until they are tender. You will see that juice has been
released and the peaches pretty much retain their shape. (You may have
to cook in batches.) I want those peaches holding their shape because
it is *much* easier to drain/strain them whole than when they are mush.

*If you don't have a microwave cooker or think my way is goofy*, put the
quartered peaches in a heavy kettle and add about 1-2 cups of water to
the pot. Start cooking over low heat to discourage sticking. Cook
until tender, stirring often to discourage sticking.

After cooking, drain the peaches through a colander, reserving juice
(you can make jelly with the resultant juice). Put the peaches through
a food mill to puree. A blender or food processor can be used, though
their action is different than milling. I much prefer a food mill -- it
strains to puree and separates any extraneous fiber; the fp and blender
chop to puree. The final texture is different.

Measure the pulp/puree by volume. Put it into a heavy bottom kettle.
Add half as much sugar as fruit (a bit less if you're fussy about sugar,
but it won't necessarily make it a better outcome, though I suppose
that's a subjective assessment). Add a wee splash of lemon juice at
this point, if you wish. Commence cooking over low to moderate heat,
uncovered, stirring to dissolve the sugar. Don't sit down and read the
paper. Don't go outside and water the tomatoes. Don't go downstairs to
fold the laundry. Don't leave the room. Stand at the sink and scrub
it. Alphabetize your spices. Wipe off the honey and syrup containers.
Don't leave the room.

When the stuff begins to boil, reduce the heat to very low, put a
splatter screen atop and cook until it is thickened to your liking.
*If* you want spiced butter, add spices towards the end of the cooking.
I won't give amounts of spices: Start with a small amount. (Duh!) Be
careful with ground cloves--a little goes a long way. Spices that are
nice with peach butter include cinnamon and nutmeg. If you leave the
room to get on with your life, take a timer with you and set it for 5-10
minutes (your cue to run back and stir and check) -- less time as it
gets closer to being done.

When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to
barbecue sauce.

Fruit butters are great!! They are very interruptable. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture
and consistency then. If it's as you like it, reheat and jar. I've
taken three days to make my apricot butter if I haven't had the
necessary time in one shot.

Expect the volume to have reduced by about one-third. Use that guide
for determining how many canning jars to prepare.

Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in
a boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process according to proper canning guidelines for
your altitude.

I recognize that this might be seen as a pretty involved process. It's
worth the time.

Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash
of orange juice, more likely not. Do what you will. Easy on the lemon
juice if you use it.
Plum Butter - My plums, when pureed, are sour and strong. They can
stand cinnamon, clove, and freshly ground allspice. Skip the lemon
juice.
Apple Butter - There are a zillion recipes for apple butter. Most
include cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.

Don't limit your use of fruit butter to a bread spread. Most, because
of their tanginess and spiciness are very nice with grilled or roast
meats, pork and chicken in particular. Apricot butter is a nice dip for
chicken or egg rolls when it's cut with some vinegar. Plum butter, too.

No doubt there are other ways to do this. This is my way.

-Barb Schaller, 21 August 1998
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

In article >,
wrote:

> I recall a steak or barbecue sauce that I used to be able to get in
> Pasadena, CA, back in the 80s. It was based on peaches, and it came
> in a sort-of peach-shaped jar. It was called something like
> "Mother's" or "Grandma's". If this rings a bell with anyone, please
> let me know. I'd like to try to get some again if it's still around.

You could fake it if you wanted to be adventurous. I'm going to make
this one up as I type it, ok? And we'll do a small quantity. Start
with about 1-1/2 cups pureed peaches. Add an 8 ounce can of tomato
sauce, 1/4 cup chopped onions, 1/4 cup brown sugar, 2 tbsp molasses, and
1/4 cup vinegar. Maybe a pinch of cayenne, ground cloves (NOT MUCH),
and cinnamon. Maybe a pinch of nutmeg. Simmer together for maybe 20
minutes (covered), then puree with a stick blender or in a blender.
Continue cooking at low heat, stirring *frequently* until it's thickened
to your satisfaction. In my head, this tastes pretty darned good!

Or, open a jar of peach preserves or peach jam, puree it, and add your
favorite barbecue sauce until you like it. Don't grill with it, though
- the sugar will burn pretty fast.

I'll post a fruity barbecue sauce separately - you could cook that (low
and slow) until it's thickened to your liking. Fridge storage is fine -
keep used silverware out of it to discourage premature spoilage.

You didn't indicate there's any tomato in Grandma's peach steak sauce.
If not, and you're looking for another kind of condiment, and you've got
time on your hands, you could make some Peach Butter to use as a base as
you fake your way through to your steak sauce:

* Exported from MasterCook Mac *

Peach Butter/Fruit Butter Primer

Recipe By : Barb Schaller, Herself
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peaches (at least 8-12)
Sugar
Lemon juice -- if desired
Spices -- if desired

Peel and pit the peaches. Cook them in one of two ways: Peel and
quarter them and put them in a 2-quart pyrex mixing pitcher (or
similar--larger micro-safe bowl if you want to). Cook at full power,
loosely covered, for 10-20 minutes or so, stirring them up about every
five minutes, until they are tender. You will see that juice has been
released and the peaches pretty much retain their shape. (You may have
to cook in batches.) I want those peaches holding their shape because
it is *much* easier to drain/strain them whole than when they are mush.

*If you don't have a microwave cooker or think my way is goofy*, put the
quartered peaches in a heavy kettle and add about 1-2 cups of water to
the pot. Start cooking over low heat to discourage sticking. Cook
until tender, stirring often to discourage sticking.

After cooking, drain the peaches through a colander, reserving juice
(you can make jelly with the resultant juice). Put the peaches through
a food mill to puree. A blender or food processor can be used, though
their action is different than milling. I much prefer a food mill -- it
strains to puree and separates any extraneous fiber; the fp and blender
chop to puree. The final texture is different.

Measure the pulp/puree by volume. Put it into a heavy bottom kettle.
Add half as much sugar as fruit (a bit less if you're fussy about sugar,
but it won't necessarily make it a better outcome, though I suppose
that's a subjective assessment). Add a wee splash of lemon juice at
this point, if you wish. Commence cooking over low to moderate heat,
uncovered, stirring to dissolve the sugar. Don't sit down and read the
paper. Don't go outside and water the tomatoes. Don't go downstairs to
fold the laundry. Don't leave the room. Stand at the sink and scrub
it. Alphabetize your spices. Wipe off the honey and syrup containers.
Don't leave the room.

When the stuff begins to boil, reduce the heat to very low, put a
splatter screen atop and cook until it is thickened to your liking.
*If* you want spiced butter, add spices towards the end of the cooking.
I won't give amounts of spices: Start with a small amount. (Duh!) Be
careful with ground cloves--a little goes a long way. Spices that are
nice with peach butter include cinnamon and nutmeg. If you leave the
room to get on with your life, take a timer with you and set it for 5-10
minutes (your cue to run back and stir and check) -- less time as it
gets closer to being done.

When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to
barbecue sauce.

Fruit butters are great!! They are very interruptable. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture
and consistency then. If it's as you like it, reheat and jar. I've
taken three days to make my apricot butter if I haven't had the
necessary time in one shot.

Expect the volume to have reduced by about one-third. Use that guide
for determining how many canning jars to prepare.

Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in
a boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process according to proper canning guidelines for
your altitude.

I recognize that this might be seen as a pretty involved process. It's
worth the time.

Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash
of orange juice, more likely not. Do what you will. Easy on the lemon
juice if you use it.
Plum Butter - My plums, when pureed, are sour and strong. They can
stand cinnamon, clove, and freshly ground allspice. Skip the lemon
juice.
Apple Butter - There are a zillion recipes for apple butter. Most
include cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.

Don't limit your use of fruit butter to a bread spread. Most, because
of their tanginess and spiciness are very nice with grilled or roast
meats, pork and chicken in particular. Apricot butter is a nice dip for
chicken or egg rolls when it's cut with some vinegar. Plum butter, too.

No doubt there are other ways to do this. This is my way.

-Barb Schaller, 21 August 1998
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

On Tue, 24 Aug 2004 04:06:44 GMT, wrote:

> I recall a steak or barbecue sauce that I used to be able to get in
> Pasadena, CA, back in the 80s. It was based on peaches, and it came in a
> sort-of peach-shaped jar. It was called something like "Mother's" or
> "Grandma's". If this rings a bell with anyone, please let me know. I'd like
> to try to get some again if it's still around.

Maybe it was a fruit salsa. There is a tomato based chili
sauce that comes in a round jar, but it's called Homemade...
Grandma's is a brand of chili powder.

sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 04:06:44 GMT, wrote:

> I recall a steak or barbecue sauce that I used to be able to get in
> Pasadena, CA, back in the 80s. It was based on peaches, and it came in a
> sort-of peach-shaped jar. It was called something like "Mother's" or
> "Grandma's". If this rings a bell with anyone, please let me know. I'd like
> to try to get some again if it's still around.

Maybe it was a fruit salsa. There is a tomato based chili
sauce that comes in a round jar, but it's called Homemade...
Grandma's is a brand of chili powder.

sf
Practice safe eating - always use condiments

Homemade! That was it! I guess I'm lucky that I remembered anything about it
at all. Thanks to all who replied. Now I'll try to see if it's available
anywhere.

Homemade! That was it! I guess I'm lucky that I remembered anything about it
at all. Thanks to all who replied. Now I'll try to see if it's available
anywhere.

On Tue, 24 Aug 2004 21:20:57 GMT, wrote:

> Homemade! That was it! I guess I'm lucky that I remembered anything about it
> at all. Thanks to all who replied. Now I'll try to see if it's available
> anywhere.

I buy mine (LOVE IT) at Safeway, so you DO have a good
chance of finding it.

Good Luck!

sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 21:20:57 GMT, wrote:

> Homemade! That was it! I guess I'm lucky that I remembered anything about it
> at all. Thanks to all who replied. Now I'll try to see if it's available
> anywhere.

I buy mine (LOVE IT) at Safeway, so you DO have a good
chance of finding it.

Good Luck!

sf
Practice safe eating - always use condiments