Combine all ingredients except the salt and pepper in a small saucepan.
Bring to a simmer. Remove from heat, season with salt and pepper. May be
served hot or cool. May be refrigerated up to 4 days.
NOTES : This is quick to make and is great with minced or sliced BBQ.
Recipe by: Craig Claiborne Cook's Mag. Jul/Aug 1988 P-30
Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"
<mmitch-fay@worldnet.att.net> on Nov 12, 1997
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