CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Fruits |
Mexican |
|
1 |
Servings |
INGREDIENTS
1 |
|
28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle) |
1 |
c |
Coke or Ginger Ale |
1/2 |
c |
Worcestershire sauce |
2 |
tb |
Common yellow mustard |
1 |
tb |
Lemon juice |
2 |
ts |
Mexican oregano |
1 |
c |
White sugar |
2 |
tb |
Grape jelly |
2 |
|
Four slices of lemon – including rind. Remove as soon as the meat falls away from the rind – about 30 minutes. |
1/2 |
c |
White sugar |
1 |
tb |
Hungarian sweet paprika |
1 |
ts |
Ginger powder |
1 |
ts |
Accent |
1 |
ts |
Sage |
1 |
ts |
Marjoram |
1 |
ts |
Onion powder |
1 |
ts |
Garlic powder |
2 |
ts |
Coarse black pepper |
1 1/2 |
ts |
Durkee lemon-pepper |
1 |
ts |
Mace |
1 |
ts |
Cumin |
1/2 |
ts |
Grapefruit; lemon or orange zest-grind. |
3/4 |
c |
White vinegar |
1 |
c |
Coke |
2 |
tb |
Olive oil |
1 1/2 |
|
Sticks margarine |
1/4 |
c |
Apple butter; (up to 2/3) |
|
|
Remaining 2 lemon slices – rind and all |
|
|
Water |
1 |
tb |
Chilled olive oil |
2 |
ts |
Instant orange Jello powder |
INSTRUCTIONS
PART I
PART II DRY
PART II WET
PART II C
PART II D
PART I - Combine the below ingredients and reduce to about or original
volume. Be sure to cover the pan with a splatter screen.
PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the
following three wet ingredients in the measuring cup with the dry liquids
and mix thoroughly.
Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and
all. Remove as soon as the meat falls away from the rind - about 20 to 30
minutes. Add enough water to maintain a .dipping sauce. consistency. After
the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil
mixed with 2 tsp instant orange Jello powder.
GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND
REFRIGERATE. HEAT BEFORE USING.
Posted to bbq-digest by "Magers" <magers@cris.com> on Mar 17, 1998
A Message from our Provider:
“God is glorified by a thankful heart.”