| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped celery |
| 1/2 |
c |
Finely chopped green pepper |
| 1 |
|
Minced garlic clove |
| 1/4 |
c |
Butter |
| 4 |
c |
Catsup |
| 1 |
cn |
(10 1/2oz) chicken gumbo |
|
|
Soup |
| 2 |
tb |
Vinegar |
| 1/2 |
ts |
Bottled hot pepper sauce |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
In large saucepan cook celery, green pepper & garlic in butter until
tender. Stir in soup, catsup, vinegar, hot pepper sauce & 1/2 cup
water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour
into 1-2 cup freezer containers. Seal, lable & freeze. Use to baste
chicken, frankfurters, ribs or steaks the last 10-15 minutes of
barbecuing. Heat remaining sauce & pass with meat.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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