| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauce | 12 | Servings | |
INGREDIENTS
| 1 | Bottle chili sauce | |
| 3/4 | c | Tomato puree |
| 1/3 | c | Worcestershire sauce (up to) |
| 4 | tb | Cider vinegar; to taste |
| 1/4 | c | Vegetable oil |
| 1 1/2 | ts | Powdered mustard |
| 1/2 | ts | Black pepper (up to) |
| 4 | tb | Brown sugar; to taste |
| Salt to taste |
INSTRUCTIONS
Pour chili sauce into saucepan. Add all ingredients in order listed. Amounts of vinegar & brown sugar can be adjusted according to taste. Bring to a boil & simmer 45 minutes. Yields about 4 cups. JUDY SCHIEFFLER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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