| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Finely chopped celery |
| 1/2 | c | Finely chopped green pepper |
| 1 | Minced garlic clove | |
| 1/4 | c | Butter |
| 4 | c | Catsup |
| 1 | cn | (10 1/2oz) chicken gumbo |
| Soup | ||
| 2 | tb | Vinegar |
| 1/2 | ts | Bottled hot pepper sauce |
| 1 | c | Dry white wine |
INSTRUCTIONS
In large saucepan cook celery, green pepper & garlic in butter until tender. Stir in soup, catsup, vinegar, hot pepper sauce & 1/2 cup water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour into 1-2 cup freezer containers. Seal, lable & freeze. Use to baste chicken, frankfurters, ribs or steaks the last 10-15 minutes of barbecuing. Heat remaining sauce & pass with meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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