Melt butter in medium saucepan over medium-low heat. Add onions and cook
1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in
remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered,
stirring occasionally, 1 hour. Brush on chicken during final 10 to 15
minutes of grilling. Makes 1 1/2 cups.
From "Cooking with Fire and Smoke" by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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