| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | ts | Ground oregano |
| 1/2 | ts | Ground thyme |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/8 | ts | Cayenne pepper |
| 1/2 | ts | Cornstarch |
| 1/2 | c | Vinegar |
| 1 | c | Molasses |
| 1 | c | Ketchup |
| 1 | c | Prepared mustard |
| 2 | tb | Oil |
INSTRUCTIONS
Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs. Yields: 4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-Making Secrets" book Posted by: Debbie Carlson - Cooking Echo STEVEN.FRANK%ACC1BBS@SSR.COM (STEVEN FRANK) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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