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Sauce 10 Servings

INGREDIENTS

1 md Onion; minced
1 Clove (large) garlic; minced
2 tb Oil
1 Bottle (12-oz) chili sauce
1 c Dry red wine
1/2 c Cider vinegar
1/4 c Sugar
2 ts Crushed rosemary or oregano
2 ts Worcestershire
2 ts Tabasco sauce
1 ts Salt

INSTRUCTIONS

From:    Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date:    Sun, 28 Jul 1996 22:48:56 +0000
In a small saucepan saute onion and garlic in oil until tende.  Stir in
remaining ingredients.  Simmer, uncovered, stirring every 15 minutes or
until slightly thickened. Turn into hot, sterilized wide-mouth jars. Cover
tightly.  Great as a basting sauce for pork or beef.  Keeps refrigerated up
to 4 weeks. Makes 2 1/2 cups.
EAT-L Digest 28 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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