| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, And, Miscellaneo |
10 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine |
| 1/2 |
lg |
Onion; diced |
| 1 |
|
Green pepper; diced |
| 1/2 |
tb |
White pepper |
| 1/2 |
tb |
Ground mustard |
| 1 |
tb |
Garlic puree |
| 1/2 |
c |
Honey |
| 1/4 |
c |
Molasses |
| 1/2 |
ts |
Crushed red pepper |
| 1/8 |
c |
Dijon mustard |
| 1/2 |
ts |
Watermelon flavoring |
| 2 |
c |
Chili sauce |
| 2 |
c |
Ketchup |
| 1/2 |
c |
Cider vinegar |
| 1/8 |
c |
Liquid smoke flavoring |
| 1/2 |
c |
Brown sugar |
INSTRUCTIONS
1. Saute onions and green peppers in margarine.
2. Add remaining ingredients and simmer for 1 hour.
3. Glaze desired meat and bake, broil or grill until done.
NOTES : Fopr exceptional ribs, boil the ribs in water for 1 hour <too
long?> before glazing and broiling, baking or grilling. You can find
watermelon flavoring in speciality bakery stores and liquid smoke by the
BBQ sauce in local grocery stores.
Recipe by: Gourmet Expose/E.I.B.O.'s
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Nov 28, 1997
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