| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Grated onion |
| 1 |
tb |
Fat |
| 1/2 |
c |
Water |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Brown sugar |
| 1 |
c |
Chili sauce |
| 1 |
ts |
Chili powder |
|
|
Salt & pepper to taste |
INSTRUCTIONS
From: Randy and Colleen Jones <rcjones@METHOW.COM>
Date: Wed, 10 Jul 1996 08:23:55 -0700
Place all ingredients in a large saucepan and cook over medium heat twenty
minutes. Note: Do not substitute catsup for chili sauce, or anything for
the fresh lemon juice in this recipe. The result will not be satisfactory.
This sauce can be used for basting bbq spareribs, chicken or can be added
to leftover roast beef for frozen dinners. If you have too much sauce for
one batch of roast, put the estra sauce in a tightly covered jar and store
in your refer or freezer.
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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