| 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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