Crab Dip

Mix together and spread in flat serving dish:2 packages (8 oz) cream cheese, soften2 Tablespoons Worcestershire sauce1 Tablespoon lemon juice1/2 cup chopped green onions
Spread with 1 pint homemade chili sauce (see below) (or use the sweet chili sauce found a fat, round jar at store labeled “Homemade Chili Sauce”) and top with 1 pound imitation crab flakes, flaked.
Serve with favorite crackers--we like Ritz best. I got this recipe from a friend many years ago, and is sooo good!

Mom's Chili Sauce
1 peck (12 to 14 lbs) tomatoes or 8 cups juiced tomato pulp
1 pound celery or 4 cups chopped
1 quart small onions or 3 cups chopped onions
3 green peppers, chopped
1 quart cider vinegar
¼ cup salt
4 teaspoons Tablespoons pickling spice
4 cups brown sugar, packed

Hard (but traditional) method:
Scald and peel tomatoes. Cook 15 minutes. Drain off at least half of the juice. This is important in order to have a thick sauce. Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add with salt to tomato mixture; continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar. Process as instructed below.

Easier method:
Start with juiced tomato pulp. (I use a juicer) Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add it with salt. Continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar.

Seal in hot and process jars, leaving a ½-inch head space. Process in a boiling water bath 20 minutes. Makes 6 pints.