| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | Stick margarine | |
| 1 | md | Onion; chopped |
| 2 | tb | Brown sugar |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Liquid Smoke |
| 1 | cn | Tomato paste |
| 3 | cn | Water (tomato paste can) |
| 1/4 | c | Hot catsup (up to) |
| 4 | dr | Tabasco sauce |
INSTRUCTIONS
Saut. onions in margarine until tender. Add other ingredients and bring to a bubbling boil. To baste meat on a spit, dilute 1 cup sauce with 1/2 cup hot water. Remainder is kept hot to serve with meal. (To use this sauce for barbequed chicken or seafood, substitute 1/2 cup lemon juice for the onions.) From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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