Name: Emeril Lagasse's Worcestershire Sauce
Ingredients: 2 tb Olive Oil; 6 c Coarsely Chopped Onion; 4 Pods Jalapenos,With Stems And Seeds, Chopped; 2 tb Garlic, Minced; 2 ts Black Pepper, Freshly Grounded; 4 cn (2 Oz) Anchovy Fillets; 1/2 ts Whole Cloves; 2 tb Salt; 2 Whole Medium Lemons,, Skins $ Pits Removed; 4 c Dark Corn Syrup; 2 c Pure Cane Syrup; 2 qt Distilled White Vinegar, * See Note; 4 c Water; 1/4 lb Fresh Horseradish, Peeled & Graded

Gratitude is a handmaiden of contentment. An ever-growing attitude of gratitude will certainly make us more content since we will be focusing more on what we do have, both spiritually and materially, than on what we do not have. But contentment is more than focusing on what we have. It is focusing on the fact that all we do have; we have by the grace of God. We do not deserve anything we have, materially or spiritually. It is all by His grace.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Atlanta	Condiments	1	Servings

INGREDIENTS

2	tb	Olive Oil
6	c	Coarsely Chopped Onion
4		Pods Jalapenos,With Stems And Seeds, Chopped
2	tb	Garlic, Minced
2	ts	Black Pepper, Freshly Grounded
4	cn	(2 Oz) Anchovy Fillets
1/2	ts	Whole Cloves
2	tb	Salt
2		Whole Medium Lemons,, Skins $ Pits Removed
4	c	Dark Corn Syrup
2	c	Pure Cane Syrup
2	qt	Distilled White Vinegar, * See Note
4	c	Water
1/4	lb	Fresh Horseradish, Peeled & Graded

INSTRUCTIONS

Combine the oil, onion and jalapenos in a large heavy stockpot over high
heat. Saute for 2-3 minutes, or until slightly soft. Add the garlic,
pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane
syrup,vinegar, water and horseradish and bring to a boil. Reduce the heat
and simmer, stirring occasionally, for about 6 hours, or until the mixture
barely coats a wooden spoon. Strain. Spoon the hot mixture into hor,
sterilized jars, filling to within 1/2 inch of the top. With a clean, damp
towel, wipe the rim and fit with a hot lid. Tightly screw on the metal
ring. Process in a hot-water bath (see note) for 15 minutes. Using tongs,
remove the jars, place on a towel and let cool. Test the seals. Tighten the
rings. Store in a cold dark place. Let age for at leat two weeks befor
using. Can be stored in the refrigerator in acovered jay or bottle
indefinitely. Refrigerate after opening.
NOTES : Consult the canning or preserving section of a general cookbook
such as "Joy of Cookin" for specific information on hot-water method.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by
ksmith4001@juno.com (Katherine L Smith) on May 23, 1997

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