INGREDIENTS

INSTRUCTIONS

Combine everything in a large pot and mix well. Bring mixture to rolling
boil over high heat, stirring frequently from bottom to keep onions and
garlic from settling to the bottom and scorching. When it boils, turn heat
down and simmer 1 to 1 1/2 hours. Take from heat; cool at room temperature.
Once cooled, cover and refrigerate. It will keep well for up to a month if
covered properly refrigerated.
Serve this sauce with oysters in the shell or with prawns in a casserole.
Oysters, fresh  shucked and topped with this sauce and then with parmesan
cheese, are wonderful.
Another idea for serving: spread the sauce lightly on 6-8 oz salmon fillets
in a baking dish and bake for about 12 minutes in a 425 degree oven.
Wonderful on sliced beef or chicken for quick lunch sandwiches.
Cut French bread, spread the sauce on it, add Double Gloucester or
Leicester cheese and toast/broil from the top.
Or put poached egg on bread or English muffin, spread sauce over the egg,
add grated cheddar cheese, top with jalapeno slices and toast/broil till
the cheese melts. Serve with chilled fruit for a perfect breakfast.
Source: From The Ark Restauant CookBook: The Ark, Cuisine of the Pacific
Northwest, by J. Lucas & N. Main (1983) Note: The Ark is restaurant in Long
Beach, Washington--on the Washington coast. Typos by Brenda Adams
<adamsfmle@aol.com>
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 18:28:29 -0400
From: ADAMSFMLE@aol.com
NOTES : You'd never suspect that a hearty old favorite could become this
kind
of taste experience. Those who taste it for the first time get
wide eyes,
moan quietly and eat till they can no longer focus their eyes at
all.
Veterans just eat and eat and eat.

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