| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | (28-ounce) tomato puree |
| 1/3 | c | Yellow mustard |
| 3 | c | Water |
| 1 1/2 | c | Cider vinegar |
| 1/4 | c | Dark corn syrup |
| 2 | tb | Lemon juice |
| 1 | tb | Sugar |
| 1 | tb | Packed brown sugar |
| 2 | tb | Chili powder |
| 1 | tb | Dry mustard |
| 1 | tb | Paprika |
| 2 | ts | Ground red pepper |
| 2 | ts | Onion powder |
| 1 | ts | Salt |
| 1 | ts | Ground black pepper |
| 1/2 | ts | Garlic powder |
INSTRUCTIONS
And without further teasing, here is the "Almost-Dreamland" reacipe which was concocted by a writer for "Men's Journal" that is declared to be very close to the real recipe by Ms. Bishop-Hall: In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve warm. Sauce may be refrigerated for several weeks. Note: I am not financially attached either to the Birmingham News (I do have a subscription for which I pay) nor Dreamland Barbeque (though I have been seen eating at both locations occasionally). Posted to FOODWINE Digest 01 Jul 97 by Judy Miller <[email protected]> on Jul 2, 1997
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