| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Sauce | 4 | Servings |
INGREDIENTS
| 1 | c | Apricot jelly |
| 1 | c | Fish stock |
| 1 | sl | Ginger (size & thickness of a quarter); finely shredded |
| 1 | Bay leaf | |
| 1 | pn | White pepper |
| 1 | pn | Salt |
| 1 | pn | Garlic powder |
INSTRUCTIONS
Mix all ingredients in a saucepan. Cook over low heat for 20 minutes, stirring occasionally. NEW ORLEANS CAFE WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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