| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onions, dehydrated |
| 1/4 |
c |
Sweet peppers, dehydrated |
| 1/4 |
c |
Parsley, dried |
| 1/2 |
c |
Honey |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Lea & Perrins |
| 1 |
tb |
Liquid smoke |
| 1 |
c |
Ketchup |
| 2 |
tb |
Louisiana hot sauce |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Mint, dried |
| 1 |
c |
Dry white wine |
| 3 |
tb |
Vinegar |
| 1 |
c |
Water |
INSTRUCTIONS
Put all the dried ingredients in a pot and add water. Let
it set a little while. Add the wine and the rest of the
ingredients. Cover and cook for several hours. "I use a
food dehydrator to preserve vegetables when they are in
season, then I store them and use them when I need them."
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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