| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Chicken, Sauces, Tried and t |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; Chopped |
| 1 |
tb |
Butter |
| 2 |
tb |
Brown Sugar |
| 1 |
ts |
Dry Mustard |
| 1 |
ts |
Paprika |
| 1 |
c |
Ketchup |
| 1/4 |
c |
Lemon Juice |
| 2 |
tb |
Cider Vinegar |
| 1 |
ts |
Salt |
| 3/4 |
c |
Cold Water |
| 1 1/2 |
tb |
Worcestershire Sauce |
| 1 |
|
Clove Garlic; Minced |
| 1 |
tb |
Parsley |
| 1/2 |
|
Green Pepper; Chopped |
| 2 |
|
Stalks Celery; Chopped |
INSTRUCTIONS
In a medium saucepan saut onion in butter until it is soft but not browned.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer
30 minutes. Add sliced leftover roast and heat.
NOTES : An all purpose sauce that goes well with beef, hot dogs, chicken,
sausages and even pork. After the sauce had simmered for 30 minutes I cut
up the beef in slices and added - simmering for an additional 10 minutes.
Turned out nice and tender.
Recipe by: The Daily Gleaner Mar. 7/98
Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Mar 10,
1998
A Message from our Provider:
“With Jesus, you can do it”