| 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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