| 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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