| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cider Vinegar |
| 1/2 |
c |
Water |
| 2 |
tb |
Sugar |
| 1 |
tb |
Prepared Mustard |
| 1/4 |
c |
Butter or Margarine |
| 1 |
|
Thick lemon Slice |
| 1 |
|
Onion; sliced |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
tb |
Salt |
| 1/4 |
ts |
Cayenne Pepper |
| 3/4 |
c |
Heinz catsup |
| 2 |
tb |
Worcestershire sauce |
INSTRUCTIONS
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion,
and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and
catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
NOTE: I do not use cayenne or salt and always double this recipe. Into the
double recipe, I add about 1/4 to 1/3 cup brown sugar. This gives the sauce
more of a sweet and sour taste. It is just excellent on Baby Back Ribs,
which I simmer in water with a little vinegar, garlic and just a pinch of
salt for about 30 minutes before barbequeing. Through trial and error, I
have found that Heinz catchup is thicker and makes a "clingier" sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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