| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Seasonings |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 1 |
|
Garlic clove |
| 3 |
tb |
Worcestershire sauce |
| 1 |
ts |
Mustard |
| 1/2 |
c |
Water,cold |
| 1/2 |
|
Onion |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Molasses |
| 1 |
c |
Catsup |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
1. Heat oil in pan. Dice onion, add to pan. Brown onions over high heat,
add garlic, if desired. Stir as needed, so the onion doesn't burn. When
onion turns clear, add the following and quickly stir in vinegar,
Worcestershire sauce, molasses and mustard. When these have mulled
together, stir in catsup and cold water with cornstarch stirred in.
2. Simmer sauce over low heat, for at least ten minutes. Take care it
doesn't burn. More water can be added, to thin, or to make more sauce. The
corn starch will thicken the sauce as it simmers.
3. This sauce can be used as a marinade for beef, pork or chicken. Remove
meat from sauce to BBQ, or bake in sauce in oven at 350'F. Usually marinade
enough chicken for 6-8 people in half of this recipe and freeze the other
half of the sauce, for another time.
(Taken fron the Cattleman's Cookbook, found in the Elko, Nevada, library).
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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