| 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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