| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kentucky |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bottle (14-oz) ketchup |
| 1 |
|
Bottle (11-oz) A-1 sauce |
| 1 |
|
Bottle (10-oz) Worcestershire sauce |
| 1 |
|
Bottle (12-oz) chili sauce |
| 1 |
|
Jar (17-oz) good chutney |
| 1/2 |
|
Bottle Tabasco or red hot sauce; to taste (optional) |
INSTRUCTIONS
Mix all together. Chop up large pieces of chutney (use blender or food
processor). Taste until right. Serve with beef tenderloin, steak or ham.
This recipe originated at the Pendennis Club in Louisville, Kentucky. Henry
Bain was the man who put it together. The sauce is also good on Kentucky
bibb lettuce when thinned with oil and vinegar. Yield: 6 to 7 cups.
HELENE ZUKOF (MRS. WALLY)
LOUISVILLE, KY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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