| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 1 | Jar apple jelly; (12 ounces) | |
| 1/4 | c | Bottled horseradish |
| 1 | Jar pineapple sundae topping; (12 ounces) | |
| 1 | ts | Dry mustard |
| 1 | c | Jezebel sauce |
| 8 | oz | Cataline dressing |
| 1/4 | c | Heinz 57 sauce |
| 1 | c | Jezebel sauce |
| 1 | c | Mayo |
| 1 | c | Ketchup |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A BBQ SAUCE BBQ BASTING SAUCE ISLAND SALAD DRESSING BBQ SAUCE-Put all ingredients into blender, high speed, about a minute or until smooth. Refrigerate it covered to use within 60 days or freeze to thaw and use within 1 year. Yield 1 quart. BBQ BASTING SAUCE-Blend sauce, dressing and 57 sauce. Use for basting chicken, pork or beef. SALAD DRESSING-Combine sauce, mayo and ketchup. Refrigerate to use within 30 days. Yield 3 cups.
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