Condiments Homemade Ketchup This recipe was contributed by Susan in Benicia from the Potatoes not Prozac Community Forum. Ingredients: 6 oz. can of tomato paste tbsp. vinegar onion powder to taste garlic powder to taste water to consistency sea salt to taste Directions: Mix all ingredients. Store in refrigerator. For barbecue sauce (as if anyone north of the equator needs it now), add some worchestershire sauce and some tabasco. This is a fun thing to do. Susan :o) Mayonnaise Ingredients: 1 egg 1 tsp. dry mustard 3/4 tsp. sea salt 1 cup vegetable oil (I use canola; could use olive oil) 2 tablespoons lemon juice 1/4 tsp. pepper 1 tsp. vinegar Directions: Combine the egg, mustard, salt, lemon juice, pepper, and vinegar in a blender. Blend at high speed until mixture is thick and lemon colored. Continue blending and add in steady thin stream: 1 cup vegetable oil. If too thick add: 1 tablespoon warm water. Store in covered container and refrigerate. This recipe is from The Low Blood Sugar Cookbook : Sugarless Cooking for Everyone, by Patricia and Edward Krimmel, 1992. Barlean Butter This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum. This is a spreadable alternative to margarine with half the saturated fat of butter. It also contains no partially hydrogenated oils, which research is starting to show can be dangerous to your health. Ingredients: 1 stick of butter 4 ounces Barlean's organic flax oil (you can substitute your favorite liquid oil if you prefer not to use flax - canola, olive, sesame - for different tastes) Directions: Cut the butter into cubes and gently melt in a small saucepan. Pour the liquefied butter into a small, sealable container. Stir in the flax oil. Seal and set in the refrigerator to solidify. This will produce a spreadable butter, resembling margarine, but much better for your health. This recipe is from the Flax for Life!: 101 Delicious Recipes and Tips Featuring Fabulous Flax Oil, by Jade Beutler and Ann Louise Gittleman, M.S., Certified Nutrition Specialist. Basic Gravy Ingredients: 2 tablespoons poultry or meat drippings, or butter 6 tablespoons whole wheat flour or 4 teaspoons arrowroot or 3 tablespoons whole wheat flour and 2 teaspoons arrowroot 2 cups meat or vegetable stock sea salt to taste Directions: In a saucepan, melt fat. Remove pan from heat, stir in flour or arrowroot or a mixture of both to make a smooth paste. While pan is still off the heat, add stock slowly, stirring with a whisk to avoid lumps. Cook over high heat, stirring constantly, until gravy boils. Turn heat down, and simmer gravy for a few minutes until it is thickened. Season to taste. Yield: 2 cups. Some graphics provided by: Pat's Web Graphics