| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | Jar apple jelly, 12 ounces | |
| 1/4 | c | Bottled horseradish |
| 1 | Jar pineapple sundae | |
| topping 12 ounces | ||
| 1 | t | Dry mustard |
| 1 | c | Jezebel sauce |
| 8 | oz | Cataline dressing |
| 1/4 | c | Heinz 57 sauce |
| 1 | c | Jezebel sauce |
| 1 | c | Mayo |
| 1 | c | Ketchup |
INSTRUCTIONS
BBQ SAUCE-Put all ingredients into blender, high speed, about a minute or until smooth. Refrigerate it covered to use within 60 days or freeze to thaw and use within 1 year. Yield 1 quart. BBQ BASTING SAUCE-Blend sauce, dressing and 57 sauce. Use for basting chicken, pork or beef. SALAD DRESSING-Combine sauce, mayo and ketchup. Refrigerate to use within 30 days. Yield 3 cups.
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Nutrition (calculated from recipe ingredients)
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Calories: 1226
Calories From Fat: 709
Total Fat: 80.2g
Cholesterol: 63.4mg
Sodium: 4162.5mg
Potassium: 935.7mg
Carbohydrates: 126.6g
Fiber: 2.8g
Sugar: 72.2g
Protein: 6.2g