Name: Corn with Barbecue Sauce
Ingredients: 2 oz Onion, chopped; 1 Garlic clove, minced; 8 oz Tomatoes, skinned & chopped; 4 oz Green bell pepper, diced; 1 oz Green chilies, diced; 1/2 oz Ginger, grated; 1 oz Vegetable oil; 1 tb Tomato paste; 2 ts Malt vinegar; 1 ts Worcestershire sauce; 1/4 pt Vegetable stock; 1 ts Muscovado sugar; 1/4 ts Salt; 4 md Corn on the cob; 2 tb Dry sherry

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Appetizers, Snacks, Vegetarian	4	Servings

INGREDIENTS

2	oz	Onion, chopped
1		Garlic clove, minced
8	oz	Tomatoes, skinned & chopped
4	oz	Green bell pepper, diced
1	oz	Green chilies, diced
1/2	oz	Ginger, grated
1	oz	Vegetable oil
1	tb	Tomato paste
2	ts	Malt vinegar
1	ts	Worcestershire sauce
1/4	pt	Vegetable stock
1	ts	Muscovado sugar
1/4	ts	Salt
4	md	Corn on the cob
2	tb	Dry sherry

INSTRUCTIONS

Heat oil.  Add the onion & garlic & fry for 2 to 3 minutes.  Stir in
the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar,
Worcestershire sauce, stock, sugar & salt.  Bring to a boil, cover &
simmer for 30 minutes, removing the lid for the last 10 minutes of
cooking.  Cool slightly & then puree by forcing through a sieve.
Slice stalks from the corn cobs.  Remove the leaves & the silk
threads. Place in a pan of boiling, salted water & simmer, covered,
for 20 minutes, or until tender (Mark's note: this seems too long for
cooking corn, but the British do like overcooking vegetables!) Drain.
Meanwhile, return the sauce to the pan, bring back to a boil, add
sherry & simmer for a couple of minutes.  Pour over cobs & serve.
Elizabeth Brand, "Vegetables"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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