| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
7 |
Cups |
INGREDIENTS
| 32 |
oz |
Heinz ketchup |
| 1 |
c |
Water |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Prepared mustard |
| 1/4 |
c |
Molasses |
| 1/8 |
c |
Honey |
| 1/8 |
c |
Light brown sugar |
| 3 |
tb |
Apple cider vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Garlic powder |
| 1 |
tb |
Creole seasoning (see note) |
| 1 |
tb |
Old Bay seasoning |
| 1 |
tb |
Chili powder |
| 2 |
tb |
Mesquite BBQ seasoning |
| 2 |
tb |
Mesquite smoke marinade |
|
|
Juice from 2 lemons |
| 4 |
tb |
Worcestershire sauce |
| 1 |
tb |
Lemon-pepper seasoning |
INSTRUCTIONS
Combine all ingredients in a large saucepan. Heat and stir until
ingredients are well-blended and heated through, about 15 minutes.
NOTES: Recipe tester used Tony Chachere's brand of Creole seasoning for
this recipe.
Kingman's notes: Tom has been a friend since my childhood, I spoke to him
about this sauce and he says it goes good on beef,pork, and chicken.
Posted to MM-Recipes Digest V4 #203 by Wes King <kingman@mindspring.com> on
Aug 05, 1997
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