Recipes

Barbecue Glaze ( Chutney )

Servings: 3 cups

Ingredients:

1 Crushed pineapple, 20 oz can
½ cub Chutney, cut-up
2 tablespoon Brown sugar
2 tablespoon Butter
1 teaspoon Salt
1 teaspoon Ginger, ground

Preparation:

In a saucepan combine all ingredients.
Bring to a boil; reduce heat and simmer 15 minutes.
Use to baste lamb, pork or ham klast 15 minutes of grilling.
Pass remainder.

Barbecue Glaze ( Cranberry Lemon )

Servings: 1 cup

Ingredients:

1 can Cranberry sauce, whole,8 oz can
½ teaspoon Lemon peel, finely shredded
2 tablespoon Lemon juice
⅛ teaspoon Rosemary, dried, crushed

Preparation:

In saucepan, combine all ingredients.
Bring to a boil.
Use to baste lamb or pork last 15 minutes of grilling.

Barbecue Glaze ( Pineapple )

Servings: 1 cup

Ingredients:

3 ounce Pineapple juice, frozenconcentrate
¼ cub Orange marmalade
2 tablespoon A-1 (tm) Steak Sauce

Preparation:

In a saucepan, combine all ingredients.
Bring to boiling.
Use to baste poultry or pork, last 10 minutes of grilling.

Barbecue Glaze ( Sweet & Spicy Onion )

Servings: 2 servings

Ingredients:

1 Env. Onion Soup Mix
20 ounce (1 Jar) Apricot Preserves
8 ounce (1 C) Salad Dressing *

Preparation:

* Choose one of the following Salad Dressings: Russian or Sweet 'n'
~--------------------------------------------------------------------- ~--- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking.
Makes about 2 ½ C glaze

Barbecue Ribs

Servings: 4 servings

Ingredients:

4 pound Spareribs Cut To Serve
1 cub Brown Sugar, Firmly Packed
¼ cub Catsup
¼ cub Soy Sauce
1 teaspoon Dry Mustard
½ cub Chili Sauce
¼ cub Dark Rum
¼ cub Worcestershire Sauce
2 Cloves Garlic, Crushed
Dash Pepper

Preparation:

Wrap ribs in double thickness of foil and bake for 1 ½ hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting.

Barbecue Salmon Steaks with Green Ginger Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Light Soy Sauce
4 Salmon Steaks
½ teaspoon Sugar
GREEN GINGER SAUCE:
½ cub Parsley
2 tablespoon Capers
½ cub Olive Oil
1 Hard Cooked Egg
½ cub Chives, Chopped Rough
2 tablespoon Onion, Chopped
1 tablespoon Lime Juice
Black Pepper, Ground

Preparation:

Prepare the Green Ginger Sauce first: Place the parsley, chives, capes and onion in the bowl of a food processor or blender. Process only until finely chopped. Add the olive oil, lime juice and egg.
Puree until smooth, Add ground black pepper to taste. Set aside.
Prepare the salmon steaks next: Combine the soy sauce and sugar.
Brush each salmon steak with the soy sauce mixture. Barbecue (grill) on a solid plate (griddle), turning occasionally until the salmon is cooked. Serve hot with the Green Ginger Sauce. From: Joel Ehrlich

Barbecue Sauce

Servings: 1 servings

Ingredients:

1/3 cub Chopped onion
3 tablespoon Butter
1/3 cub Honey
3 tablespoon Fresh squeezed lemon juice
3 tablespoon Soy sauce
1 tablespoon Fresh grated orange peel
1 teaspoon Salt
¾ cub Fresh orange juice
1 ½ tablespoon Cornstarch

Preparation:

In small pan, saute onion In butter until tender. Add honey, lemon juice, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Makes about 1 ½ cups.

Barbecue Chicken: Quarter 2 broiler-fryers (about 2 ½ pounds each); brush with oil. Cook on grill 6 inches above glowing coals 20 minutes or until tender, turning and brushing often with sauce. Makes 6 to 8 servings.

Barbecue Pork: Precook 4 to 6 pounds pork spareribs as follows: In large heavy pan, cover ribs with water, bring to a boil. Reduce heat; simmer 45 to 50 minutes. Drain. To barbecue ribs, brush with sauce.
Cook on grill 4 to 6 inches above glowing coals, 10 to 15 minutes on each side, brushing often with sauce. Makes 4 to 6 servings.

Barbecue Sauce - Norine Juenger - Lenzburg

Servings: 3 servings

Ingredients:

16 ounce Tomato Sauce
2 tablespoon Brown Sugar
¼ cub Vinegar
2 tablespoon Worcestershire Sauce
1 teaspoon Salt
1 tablespoon Paprika
1 teaspoon Dry mustard
1 teaspoon Chili Powder
2 tablespoon Chopped Green Onion Tops
⅛ teaspoon Cayenne Pepper

Preparation:

salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 ½ cups. ***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork.

Barbecue Sauce #1

Servings: 1 servings

Ingredients:

3 cub Onions, chopped
1 tablespoon Garlic, chopped
1 cub Sweet pepper, chopped
½ cub Parsley, dried
1 cub Dry white wine
3 tablespoon Vinegar
2 cub Ketchup
¼ cub Honey
2 tablespoon Lemon juice
1 tablespoon Salt
3 tablespoon Lea & perrins
½ teaspoon Mint, dried
1 tablespoon Liquid smoke
½ tablespoon Louisiana hot sauce

Preparation:

Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.

Barbecue Sauce #2

Servings: 5 servings

Ingredients:

seasoning mix:
1 teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon Ground cayenne pepper
½ pound Bacon, minced
2 cub Pork, beef or chicken stock
1 cub Honey
5 tablespoon Orange juice (½ orange)
2 tablespoon Lemon juice (¼ lemon)
2 tablespoon Minced garlic
4 tablespoon Unsalted butter
1 ½ teaspoon Black pepper
1 teaspoon Onion powder
½ teaspoon White pepper

main ingredients:
1 ½ cub Chopped onions
1 ½ cub Bottled chili sauce
¾ cub Dry roasted pecans, chopped
Rind & pulp from ½ orange
Rind & pulp from ¼ lemon
1 teaspoon Tabasco sauce

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.

Barbecue Sauce #3

Servings: 5 servings

Ingredients:

seasoning mix:
1 teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon Ground cayenne pepper
½ pound Bacon, minced
2 cub Pork, beef or chicken stock
1 cub Honey
5 tablespoon Orange juice (½ orange)
2 tablespoon Lemon juice (¼ lemon)
2 tablespoon Minced garlic
4 tablespoon Unsalted butter
1 ½ teaspoon Black pepper
1 teaspoon Onion powder
½ teaspoon White pepper

main ingredients:
1 ½ cub Chopped onions
1 ½ cub Bottled chili sauce
¾ cub Dry roasted pecans, chopped
Rind & pulp from ½ orange
Rind & pulp from ¼ lemon
1 teaspoon Tabasco

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"

Barbecue Sauce #4

Servings: 6 servings

Ingredients:

1 cub Catsup
½ cub Onion; finely chopped
1/3 cub Water
¼ cub Butter
1 tablespoon Paprika
1 teaspoon Brown Sugar; packed
½ teaspoon Salt
¼ teaspoon Pepper
¼ cub Lemon juice
1 tablespoon Worcestershire sauce

Preparation:

Heat all ingredients except lemon juice and worcestershire sauce.
Bring to a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups. [Variations I make: 1 Can Tomato sauce + 2 T. sugar. Slightly less butter, or none at all. The chicken seems to produce enough of it's own fat to make up for leaving any out. ½ T. packed brown sugar.] Pour over Skinned and cleaned Chicken. Cook in crockpot for about 6-8 hours on low. 4-6 hours on high.

This recipe came from Betty Crocker Cookbook, pg. 329. with my changes and additions. I usually use about 2-3 lbs. chicken with each recipe.

I like to trim very lean, (no fat, no skin). I have another book that suggests that the chicken be individually frozen when placed in the crockpot. This way, the chicken doesn't get overcooked. I have not tried to use frozen chicken yet. But I am quite happy with it not being frozen. Very tender. I'll give you some more recipes as I can locate them. This one is a family favorite.

Barbecue Sauce #5

Servings: 4 servings

Ingredients:

¼ cub Brown sugar
2 tablespoon Paprika
2 teaspoon Salt
2 teaspoon Dry mustard
2 Bay leaves
½ teaspoon Chili powder
¼ teaspoon Cayenne pepper
¼ cub Worcestershire sauce
½ cub Cider vinegar
2 cub Tomato juice
½ cub Catsup
1 cub Water

Preparation:

Mix all ingredients in large saucepan. Bring to boil over high heat.
Simmer until slightly thickened, about 30 minutes. Discard bay leaves.

From the Houston _Chronicle_

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger

Barbecue Sauce #6

Servings: 4 cups

Ingredients:

1 ½ cub Shortening; melted
1 Garlic clove; pressed
dash Pepper
1 small Lemon; thinly sliced
½ medium Onion; finely chopped
1 teaspoon Chili powder
2 cub White vinegar
½ cub Red wine vinegar

Preparation:

Combine shortening, garlic, pepper, lemon, onion, and chili powder in a saucepan; cook over medium heat 5 minutes. Stir in vinegar; bring to a boil. Use to baste any meat or game. Keep warm while using.
Yield: about 4-½ cups.

Note: This special sauce contains no tomatoes which would burn as the meat cooks long and slow.

SOURCE: Southern Living Magazine, September, 1977.
Typed for you by Nancy Coleman.

Barbecue Sauce ( All Purpose )

Servings: 4 servings

Ingredients:

¼ cub Salad Oil
2 tablespoon Soy Sauce
¼ cub Bourbon, Sherry, Or Wine
1 teaspoon Garlic Powder
Freshly Ground Pepper

Preparation:

Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken.

Barbecue Sauce ( All Purpose Sweet Cherry )

Servings: 1 servings

Ingredients:

2 cub Pitted and halved freshsweet cherries
2 tablespoon Orange juice
2 tablespoon Sherry
1 tablespoon Sugar
1 teaspoon Grated orange peel
¾ teaspoon Dijon style mustard
¼ teaspoon Salt
3 drop Aromatic bitters optional
1 tablespoon Cold water
2 teaspoon Cornstarch

Preparation:

Combine cherries, orange juice, sugar, orange peel, mustard, salt and bitters. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to a week in the refrigerator.
Serve with barbecued poultry, ham or assorted specialty sausages.

Barbecue Sauce ( Allan's )

Servings: 1 recipe

Ingredients:

2 ounce each
1 Chili sauce
1/3 cub Prepared Mustard
1 tablespoon Dry mustard
1 ½ cub Brown sugar
1 ½ cub Wine vinegar
1 cub Lemon juice
½ cub Thick steak sauce
½ cub Worchestershire sauce
1 can Beer
1 tablespoon Pepper
2 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Garlic Powder

Preparation:

Instructions:

Mix together well and put into jars.

Source/Author: Family Secret / typo Bob Shiells

Notes:

You may freeze or leave on your shelves.

Barbecue Sauce ( Apple )

Servings: 4 Servings

Ingredients:

1 cub Catsup
¼ cub Apple juice/cider
¼ cub Apple cider vinegar
¼ cub Soy sauce
¾ teaspoon Garlic powder
¾ teaspoon White pepper
1/3 cub Grated, peeled apple
¼ cub Grated onion
2 teaspoon Grated green pepper

Preparation:

Bring to a boil. Reduce heat and simmer 15 minutes.
Rub meat with 1 T pepper, 1 T paprika, 2 t chili powder, ½ t celery salt, ½ t ground red pepper and ¼ t dry mustard before cooking. Baste with ½ c apple juice while cooking. Add sauce last 15 minutes.

Barbecue Sauce ( Aunt Bess's )

Servings: 1 servings

Ingredients:

½ cub Water
¼ cub Cider vinegar
¼ cub Butter or margarine
2 tablespoon Sugar
2 tablespoon Worcestershire sauce
1 tablespoon Prepared mustard
1 ½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper
1 slice Lemon; thick
1 slice Onion; thick
½ cub Catsup

Preparation:

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Combine all ingredients except catsup in a heavy medium saucepan; bring to a boil, stirring frequently. Reduce heat and simmer, partially covered, for 20 mins. Remove from heat; discard lemon and onion slices, and stir in catsup. YIELD: 1 ½ cups

NOTES : You may add a tiny drop of liquid smoke if you like a smokey flavor.

Barbecue Sauce ( Beef )

Servings: 4 servings

Ingredients:

2 tablespoon Butter Or Margarine
1 Onion; Large, Chopped
1 cub Chili Sauce
½ cub Beer; Any Brand
½ cub Stuffed Olives; Sliced

Preparation:

Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended.

Makes about 1 ½ cups of the sauce

Barbecue Sauce ( Beer )

Servings: 1 batch

Ingredients:

1 ½ cub Tomato puree
6 tablespoon Worcestershire sauce
1 teaspoon Salt
1 can Beer *
¼ cub Cider vinegar
1 teaspoon Paprika
½ teaspoon Pepper

Preparation:

Combine all ingredients and heat to a simmer. Brush over meat every 5 minutes until cooked.

* If you are coooking lighter meat such as pork chops or chicken use a ale or light beer. If red meats use dark beer, or to avoid sweetness, inported Gunness Stout. To baste lamb, substitute rosemary for the paprika, and use a ligh beer.
Recipe from "Cooking Down Under"

Barbecue Sauce ( Bert's Superb )

Servings: 4 servings

Ingredients:

¼ cub Cider Vinegar
½ cub Water
2 tablespoon Sugar
1 tablespoon Prepared Mustard
¼ cub Butter or Margarine
1 Thick lemon Slice
1 Onion; sliced
½ teaspoon Pepper
1 ½ tablespoon Salt
¼ teaspoon Cayenne Pepper
¾ cub Heinz catsup
2 tablespoon Worcestershire sauce

Preparation:

In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and catsup, bring back to a boil and its done.
(Good Housekeeping CB, 1955) NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about ¼ to 1/3 cup brown sugar. This gives the sauce more of a sweet and sour taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have found that Heinz catchup is thicker and makes a "clingier" sauce.

From: Florence Thompson Date: 26 May 96

Barbecue Sauce ( Big Batch )

Servings: 8 cups

Ingredients:

½ cub Celery, chopped
½ cub Green bell pepper, chopped
1 cl Garlic, minced
¼ cub Butter
4 cub Catsup
1 can Onion soup, condensed10 ½ oz can
1 can Chicken gumbo soup,condensed, 10 ½ oz can
½ cub Water
2 tablespoon Vinegar
½ teaspoon Tabasco sauce
1 cub White wine, dry

Preparation:

Saute celery, green pepper and garlic in butter. Stir in catsup, soups, water, vinegar and Tabasco sauce.
Simmer for 30 minutes, stirring occasionally. Stir in wine.
Use to baste chicken, hot dogs, ribs or steaks the last 15 minutes of grilling.
Heat and pass remaing sauce.
Freezes well for later use.

Barbecue Sauce ( Black Jack )

Servings: 2 servings

Ingredients:

1 cub Strong black coffee
1 cub Worcestershire sauce
1 cub Catsup
½ cub Cider vinegar
½ cub Brown sugar
3 tablespoon Chili powder
2 teaspoon Salt
2 cub Chopped onions
¼ cub Minced hot chili peppers
6 Cloves garlic, minced

Preparation:

Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree in a blender or food processor. Refrigerate between uses.

Barbecue Sauce ( Blueberry )

Servings: 18 servings o

Ingredients:

2 quart Fresh or frozen blueberries
1 ½ cub Chopped celery
1 ½ cub Chopped onion
1 ½ cub Chopped green pepper
1 Garlic clove, minced
1 Carrot, minced
1 ½ teaspoon Salt
1 ½ teaspoon Pepper
½ To 1 cup honey
2 tablespoon Molasses
1 cub Vinegar
1 tablespoon Paprika
1 teaspoon Cinnamon
⅛ To ½ teaspoon groundnutmeg
⅛ To ½ teaspoon dry mustard
⅛ To ½ teaspoon groundcloves
⅛ To ½ teaspoon celery seed
⅛ To ½ teaspoon ginger
Cayenne pepper to taste

Preparation:

Method: Thaw blueberries if frozen; do not drain. Puree berries.
Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices.
Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.

Barbecue Sauce ( Brazilian )

Servings: 4 cups

Ingredients:

8 Dried Malagueta chiles;seeds and stems removed,crushed -OR-
8 Piquin or Thai chiles
3 cub Vinegar
1 teaspoon Salt
1 tablespoon Sugar
2 cl Garlic; crushed
1 small Onion; minced
2 tablespoon Italian parsley; minced
1 teaspoon Rosemary; crushed
2 teaspoon Fresh basil leaves; minced
2 teaspoon Fresh thyme leaves; minced
2 teaspoon Fresh marjoram or oreganoleaves; minced

Preparation:

Combine all ingredients in a glass jar, cover, and shake well. Let stand for at least 2 hours to blend the flavors. Store in a refrigerator until ready to use.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett

Barbecue Sauce ( Brenda's )

Servings: 10 servings

Ingredients:

1 ½ cub Onion, chopped
3 Cl Garlic, creshed
¼ cub Margarine
1 quart Ketchup
¼ cub Lemon juice
4 tablespoon Mustard
¼ Pepper
½ cub Brown sugar
½ cub Worcestershire sauce
2 Salt
2 ounce Hot sauce

Preparation:

Mix all ingredients and cook for 15 mins. Can be stored in fridge for future use. Use on meat, poultry or fish.

NOTE: This sauce is HOT until cooked on meat, then it mellows out and is really good! Source: BRENDA ADAMS

Barbecue Sauce ( Cajun )

Servings: 1 servings

Ingredients:

1 pint Oil
2 medium Onions -- chopped fine
2 Green pepper -- chopped
Fine
5 Ribs celery -- chopped fine
2 Cloves garlic -- minced
1 can Tomato sauce 8 oz
1 can Tomato paste 6oz
½ cub Ketchup
3 tablespoon Worcestershire sauce
3 tablespoon Mustard
Juice of one lemon
Salt, red and black pepper
To taste

Preparation:

Heat oil in dutch oven; add onions,green peppers, celery and garlic.
Cook until onions are soft. Add remainingingredients and simmer until vegtables are tender. Add water if to thick. Sauce will seperate; do not stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it's delicious on french bread. Makes 6 cups.

Recipe By :

From: Meg Antczak Date: 12 Apr 96

Barbecue Sauce ( California )

Servings: 1 servings

Ingredients:

¼ cub Vegetable oil
1 Garlic seperated into cloves
1 medium Onion; minced
2 12 ounce tomato paste
36 ounce Water
1 ½ cub Brown sugar, packed
1 Juice of orange
½ cub Apple cider vinegar
3 tablespoon Light soy sauce
2 tablespoon Liquid barbecue smoke.
2 tablespoon Cayenne
1 tablespoon Black pepper
Chichen ribs ect.

Preparation:

In a large, well seasoned, cast-iron dutch oven with a cover, heat ¼ cup lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi

Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo

Barbecue Sauce ( Charleston Style )

Servings: 2 cups

Ingredients:

HOUSTON CHRONICLE:
½ cub Worcestershire sauce
½ cub Brown sugar
½ cub Cider vinegar
½ cub Catsup
4 teaspoon Chili powder

Preparation:

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

Sylvia's comments: tangy brown BBQ sauce. Even though I forgot the chili powder, this was way too tangy for my taste.

MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

Barbecue Sauce ( Chili )

Servings: 1 cup

Ingredients:

½ cub Chili sauce
2 tablespoon Vegetable oil
2 tablespoon Orange juice
1 tablespoon Brown sugar
1 dash Tabasco sauce

Preparation:

Combine all ingredients in a small bowl.
Mix well.
Use as a marinade or brush over seafood, chicken or pork last 10 minutes of grilling.

Barbecue Sauce ( Chinese #1 )

Servings: 2 pounds

Ingredients:

¼ cub Soy sauce
¼ cub Hoisin sauce
2 tablespoon Sake or DRY sherry
1 Small crushed garlic clove

Preparation:

This can be used for chicken wings or pork ribs.
Cut wings at joints, as for buffalo wings.
Have butcher cut ribs in half horizontally so they are about 3" long.
Cut rack into pieces of 2 ribs each.

Mix marinade ingredients together. Marinate chicken wings and/or pork ribs and refrigerate for 2 hours in plastic bag, turning every so often.

To cook: Arrange in foil lined broiler pan, meaty side up. Brush with marinade. Cover with heavy duty foil and cook at 325 for 45 minutes. Remove foil, brush with marinade. Cook uncovered, brushing with marinade occasionally, until done. Wings will take about 20 minutes, ribs about 45 minutes. Do not over cook, the outside will get too dark and crunchy.

Barbecue Sauce ( Chinese )

Servings: 1 servings

Ingredients:

¾ cub Catsup
3 tablespoon Soy sauce
1 tablespoon Liquid smoke
½ cub Brown sugar
1 tablespoon Ground ginger
2 Cloves garlic, minced

Preparation:

Combine all ingredients and heat until sugar is dissolved and bubbly.

Barbecue Sauce ( Citrus )

Servings: 5 servings

Ingredients:

1 Onion; Large, Finely Chopped
1 tablespoon Ground Red Chiles
¼ teaspoon Ground Red Pepper
1 Ancho Chile; *
1 tablespoon Vegetable Oil
1 cub Orange Juice
½ cub Lime Juice
2 tablespoon Sugar
2 tablespoon Lemon Juice
1 tablespoon Fresh Cilantro; Snipped
1 teaspoon Salt

Preparation:

* Ancho chile should be seeded and finely chopped.

Barbecue Sauce ( Close To Swiss Chalet )

Servings: 1 servings

Ingredients:

3 cub -Water
¼ cub Tomato juice
1 Chicken bouillon cube
1 ½ teaspoon Paprika
1 teaspoon Sugar, granulated
¾ teaspoon -Salt
¼ teaspoon Basil, dried
¼ teaspoon Parsley
¼ teaspoon Poultry seasoning
¼ teaspoon Thyme
¼ teaspoon Ginger, ground
¼ teaspoon Dry mustard
¼ teaspoon Onion powder
1 Bay leaf
¾ teaspoon Worcestershire sauce
6 drop Tabasco sauce
2 teaspoon Lemon juice
1 tablespoon Cornstarch
1 tablespoon -Water
1 tablespoon Vegetable oil

Preparation:

"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe."

Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 ½ qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.

MAKES: ABOUT 3 CUPS

SOURCE: The Toronto Star
posted by Anne MacLellan

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Comforting )

Servings: 25 servings

Ingredients:

4 cub Onions, chopped
1 cub Celery, chopped
1 cub Bell pepper, chopped
1 cub Fresh parsley, chopped
1 cub Peanut cooking oil
2 tablespoon Garlic, chopped
3 cub Steak sauce
½ cub Louisiana hot sauce
3 cub Ketchup
3 teaspoon Salt
1 cub Southern Comfort Liquor

Preparation:

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help"

Barbecue Sauce ( Cowman's )

Servings: 1 servings

Ingredients:

1 cub Beef stock
1 cub Ketchup
8 ounce Tomato sauce
1 Clove garlic -- minced
1 cub Water
1 tablespoon Red chili powder
1 teaspoon Pepper
½ teaspoon Cloves, ground
1 cub Vinegar
1 Lemon -- juice only
3 large Onion -- diced
½ cub Brown sugar -- firmly
Packed
1 tablespoon Liquid Barbecue SmokeAE
2 teaspoon Sugar
1 ½ teaspoon Salt

Preparation:

Mix all of the ingredients together, blending well and simmer at least 1 hour, but longer is better. Serve on roast, ribs, steak or beefburgers. leftovers can be frozen.

Recipe By :

From: Meg Antczak Date: 30 Apr 96

Barbecue Sauce ( Dehydrator )

Servings: 8 servings

Ingredients:

1 cub Onions, dehydrated
1 cub Ketchup
¼ cub Sweet peppers, dehydrated
2 tablespoon Louisiana hot sauce
¼ cub Parsley, dried
1 tablespoon Salt
½ cub Honey
½ teaspoon Mint, dried
1 tablespoon Lemon juice
1 cub Dry white wine
3 tablespoon Lea & Perrins
3 tablespoon Vinegar
1 tablespoon Liquid smoke
1 cub Water

Preparation:

Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help"

Barbecue Sauce ( Diabetic Speedy )

Servings: 1 cup

Ingredients:

½ cub Undiluted tomato soup
3 tablespoon Red wine or cider vinegar
1 tablespoon Molasses
1 teaspoon Celery seed
½ teaspoon Chili powder

Preparation:

Combine tomato soup, vinegar, molasses, celery seed and chili powder in a jar, seal, shake until well mixed. Store, tightly covered, in the refrigerator, up to 1 month.

*DIABETICS: USE SPARINGLY, AS MOLASSES IS A FORM OF SUGAR.

Makes 2/3 cup

Barbecue Sauce ( Down Home )

Servings: 6 servings

Ingredients:

1/3 cub Worcestershire sauce
1 can Condenced tomato soup
1 small Onion chopped
2 tablespoon Brown sugar
3 tablespoon Vinegar
1 tablespoon Horseradish sauce

Preparation:

Combine all ingredients simmer for ten minuters. Store in refigrator.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Easiest )

Servings: 1 cup

Ingredients:

3 tablespoon Catsup
2 tablespoon Vinegar
1 teaspoon Lemon juice
2 tablespoon Worcestershire sauce
4 tablespoon Water
2 tablespoon Cooking oil
3 tablespoon Brown sugar
1 teaspoon Salt
1 teaspoon Dry mustard
1 teaspoon Chili powder
1 teaspoon Paprika
½ teaspoon Red pepper

Preparation:

Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork.

Southern Living

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Eastern North Carolina Style )

Servings: 2 servings

Ingredients:

1 cub White vinegar
1 cub Cider vinegar
1 tablespoon Sugar
1 tablespoon Crushed red pepper flakes
1 tablespoon Tabasco sauce
Salt - to taste
Freshly cracked black pepper
To taste

Preparation:

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months. Source: The Thrill of the Grill by Chris Schlesinger

From the collection of Karen Deck

Barbecue Sauce ( French )

Servings: 16 servings

Ingredients:

1/3 cub Corn syrup
1/3 cub White wine
¼ cub Corn oil
¼ cub Dijon mustard
2 tablespoon Parsley
1 Garlic, clove
1 teaspoon Salt
⅛ teaspoon Pepper
1/3 cub Onion or shallots, diced

Preparation:

Saute Onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot.

From: Florence Thompson Date: 26 May 96

Barbecue Sauce ( Galliano )

Servings: 1 servings

Ingredients:

2 cub Catsup
1 cub Chili Sauce
½ cub Liquore Galliano
2 tablespoon Worcestershire Sauce
½ cub Dark Brown Sugar
½ cub Lemon Juice

Preparation:

Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken.
From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN*

Barbecue Sauce ( Georgia Peach )

Servings: 1 cup

Ingredients:

4 Or 5 peaches, like Freestone
2 teaspoon Lemon juice
2 Cinnamon sticks
10 Whole cloves
1 teaspoon Sugar
Pinch of salt

Preparation:

Peel and slice the peaches and place in a nonreactive saucepan. Add t remaining ingredients and ½ cup of water. Cook the suace over low h for 15 mintues, stirring occasionally, Serve hot or at room temp. Goo with ham, pork roast, or roast duck. Recipe from "The Melting Pot"

Barbecue Sauce ( H & S )

Servings: 1 servings

Ingredients:

3 tablespoon Corn oil
1 small Onion, finely chopped
1 Garlic clove, crushed
½ teaspoon Dry mustard
2 tablespoon Malt vinegar
1 tablespoon Worcestershire sauce
2 tablespoon Light-brown sugar
3 tablespoon Catsup
½ teaspoon Chili seasoning
¾ cub Chicken stock
Fresh Italian parsley sprig,(opt)

Preparation:

Heat oil in a small saucepan. Add onion and garlic and cook gently 2 minutes, stirring frequently.

Stir in mustard, vinegar, Worcestershire sauce, sugar, catsup, chili seasoning and stock. Bring to a boil.

Cover and simmer sauce gently 7-8 minutes or until slightly thickened.
Garnish with parsley sprigs, if desired.

Makes 1-¼ cups.

NOTE: Serve hot as a sauce with hamburgers, hot dogs or fried chicken. Or, if preferred, allow to cool and use to brush over meats, poultry and fish while baking or grilling.

Barbecue Sauce ( Ham's Piquant )

Servings: 1 servings

Ingredients:

INGREDIENTS:
2 medium Onions, chopped
Olive oil
1 Green bell pepper, chopped
2 Beef tomatoes, chopped
2 teaspoon Allspice
2 teaspoon Mustard
4 teaspoon Extra hot chile powder
1 teaspoon Cumin
1 tablespoon Capers, chopped
1 Glass red wine

DIRECTIONS:
4 Cloves Garlic, chopped
1 Red bell pepper, Chopped
12 ounce Tomatoes, chopped
1 Sml can concentrated tomatopaste
1 teaspoon Ginger
2 teaspoon Mild paprika
2 teaspoon Oregano
2 teaspoon Olive paste
1 tablespoon Soy sauce
Black pepper

Preparation:

Sweat the onions and garlic in a saucepan with the olive oil, taking care not to brown (a pot with close fitting lid heps), add the sweet peppers cook a little longer, add the tomato, cook a little more, then chuck everything in and cook for another 45 minutes. Liquidize.
That's it.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Harned )

Servings: 1 batch

Ingredients:

1 cub Rice vinegar
1 cub Cider vinegar
2 teaspoon Ground cloves
1 teaspoon Ground allspice
2 tablespoon Ground coriander
1 medium Onion; diced
1 Head roasted garlic peeled and chopped
¼ cub Olive oil
1 cub Brown sugar
¼ cub Molasses
1 cub Chipotle chiles in adobesauce; pureed
1 ½ Bottles ketchup
1 tablespoon Worcestershire sauce
Salt to taste

Preparation:

Mix together the vinegars and spices in a saucepan and, over medium heat, reduce by half.

Drizzle whole head of garlic with oil and roast at 350 F. for about 20 minutes.

In a large pan, saute onion and garlic lightly in olive oil until soft. Add the brown sugar and stir in molasses. Reduce slightly and then add the vinegar mixture, chipotles, ketchup and Worcestershire.
Cook slowly over low heat for about 1 hour. Season to taste. Strain through a medium sieve, pressing out the juices.

Posted by Earl Douglas in the National Cooking echo. Douglas wrote:
"Here is the best barbecue sauce I've ever had..." From _The Great Chile Book_, Ten Speed Press. Formatted by Cathy Harned.

Barbecue Sauce ( He Man )

Servings: 1 servings

Ingredients:

1 medium Onion, chopped
2 tablespoon Butter
½ cub Chili sauce
½ cub Ketchup
½ cub Water
¼ cub Cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon Lemon juice
1 tablespoon Molasses
2 teaspoon Dry mustard
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Paprika

Preparation:

In a heavy pan, saute onion in butter over moderate heat until tender but not browned. Add remaining ingredients, blending well. Bring sauce to boiling; reduce heat and simmer, uncovered, for 30 minutes.
Serve warm or at room temperature.

Barbecue Sauce ( Heinz Sweet & Zesty )

Servings: 1 cup

Ingredients:

½ cub HEINZ Tomato Ketchup
2 tablespoon Honey
2 tablespoon HEINZ Apple Cider Vinegar
1 tablespoon HEINZ Worcestershire Sauce
½ teaspoon Chili powder

Preparation:

Combine ingredients. Brush on turkey pieces several times during last 15 minutes of grilling time.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Homemade )

Servings: 1 servings

Ingredients:

2 tablespoon Oil
1 medium Onion ;(1
3 cl Garlic ;(2
2 tablespoon Basil leaves ;(3
pinch Dried thyme
2 pound Tomatoes ;(4
3 tablespoon Worcestershire sauce
3 tablespoon Honey
1/3 cub Red wine vinegar
2 teaspoon Dijon mustard
½ teaspoon Salt
¼ teaspoon Ground allspice
¼ teaspoon Tabasco sauce

Preparation:

1: chopped
2: minced
3: chopped
4: peel, seed & chop

Heat the oil in a heavy saucepan over medium heat. Add the onion, garlic, basil and thyme and saute until the onion is softened slightly, 5 to 7 minutes. Add the tomatoes, worcestershire sauce, honey, vinegar, mustard, salt, allspice and tabasco. Bring to a boil and lower the heat slightly. Simmer uncovered, stirring frequently until thickened, 20 to 30 minutes. Correct the seasoning and cool completely. Store refrigerated, in tightly covered containers. Will keep for several weeks.

Source: From the Farmers Market Cookbook

Barbecue Sauce ( Horseradish )

Servings: 1 servings

Ingredients:

6 pound Chicken pieces
½ cub Fresh lemon juice
½ cub Ketchup
4 Drops of Hot pepper sauce
1 Salt and pepper
1 cub Butter
½ cub Cider vinegar
2 teaspoon Worcestershire sauce
1/3 cub Prepared horseradish

Preparation:

Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 ½ cups. Lightly brush on barbecue sauce. Do no let chicken burn.

Barbecue Sauce ( Hot )

Servings: 12 servings

Ingredients:

1 ½ cub Tomato juice
1/3 cub Brown sugar
1 Onion slice,thick
¼ Green pepper,seeded
1 Celery stalk
1 Garlic clove,peeled
¼ cub Cider vinegar
1 teaspoon Chili powder*
1 tablespoon Prepared mustard

Preparation:

* - more if preferred.

1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic.

2. Brush sauce on meat or chicken during last 15 minutes of cooking.
If desired, spoon additional sauce over cooked meat when serving.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Hot Georgia )

Servings: 1 servings

Ingredients:

½ cub Lemon juice
¼ cub Ketchup
1 tablespoon Brown sugar
1 teaspoon Dry mustard
½ teaspoon Pepper
½ teaspoon Onion powder
1 teaspoon Tabasco sauce
1/3 cub Vinegar'
¼ cub Water
1 teaspoon Salt
1 teaspoon Paprika
½ teaspoon Cayenne
⅛ teaspoon Garlic powder
2 tablespoon Butter

Preparation:

Combine all ingredients in a saucepan. Heat to boiling point. Use for chicken, pork, veal, beef or lamb.

From: Meg Antczak Date: 29 May 96

Barbecue Sauce ( Jack Lemmon )

Servings: 1 serving

Ingredients:

¾ quart Catsup
1 teaspoon English mustard
1 teaspoon Freshly ground blackpepper
1 tablespoon Worcesteshire sauce
1 Clv Garlic
½ medium Onion
4 tablespoon Lemon Juice
1 Bay Leaf
4 tablespoon Sharp salad dressing
¾ cub MAPLE SYRUP
1 cub Butter
Chili Powder

Preparation:

Preparation Time: 0:00 Cooking Time:

Instructions:

Mix, bring to a boil and simmer one hour. Remove onion and bay leaf.

Source/Author: Shared by Marjorie Scofield 10/7/94

Barbecue Sauce ( Jeff's )

Servings: 4 servings

Ingredients:

¼ cub Bacon drippings or margarine
1 cub Ketchup
½ cub Molasses
2 tablespoon Worcestershire Sauce
¼ cub Wine vinegar
2 cub Water
2 tablespoon Chili Powder
1 teaspoon Dry mustard
½ teaspoon Salt
½ teaspoon Cayenne Pepper or Red Pepper
½ teaspoon Garlic Powder

Preparation:

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat.
Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauce to a boil.
Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more.

When ready to serve, reheat. Serve warm over barbecued meats.
Sauce will keep refrigerated for several weeks.

Enjoy! Jeff Duke

Barbecue Sauce ( John F. Glasser )

Servings: 3 servings

Ingredients:

¼ cub Ketchup
1 cub Tomato juice
¼ cub Vinegar
½ cub Water
2 teaspoon Worcestershire sauce
¼ teaspoon Chili powder
¼ teaspoon Garlic salt
1 teaspoon Paprika
⅛ teaspoon Ground cayenne pepper
1 teaspoon Dry mustard
1 teaspoon Salt
2 teaspoon Brown sugar
½ cub Chopped onion

Preparation:

Combine all ingredients and simmer 15 minutes.

Sufficient for 3 lbs. of ribs.

Sauce was the creation of my late father-in-law.
Enjoy! - Jeff Duke

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Juicy Florida )

Servings: 10 servings

Ingredients:

24 ounce Bottle Ketchup
1 pound Dark Brown Sugar
½ tablespoon Prepared Mustard
1 tablespoon Black Pepper
½ cub Onion Juice
¾ cub Fl. Orange Juice
¾ cub Pineapple Juice
¾ cub Mango Juice
4 tablespoon Corn Starch

Preparation:

Combine all ingreadients in a 1 gallon non-metal container. Mix well.
Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 ½ Quarts

COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken.
baste ribs over grill and turn frequently, using squeeze bottle to keep moist....

Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams

As copied from the Orlando Sentinel:

Barbecue Sauce ( Kansas City )

Servings: 1 servings

Ingredients:

1 teaspoon Salt
3 cub Canned beef broth
¼ cub White vinegar
½ cub Worchestershire sauce
1 cub Tomato paste
½ cub Brown sugar
½ cub Honey
1 tablespoon Chili powder
3 tablespoon Paprika
1 tablespoon Sage
1 ½ teaspoon Cayenne pepper
1 teaspoon Tumeric
3 cl Garlic, crushed

Preparation:

Blend all together in a large saucepan and simmer for 1 ½ hours.

Source: Jeff Smiths' Frugal Gourmet Cooks American (with variations by the typist) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993

Barbecue Sauce ( Mean... Meaner... Meanest )

Servings: 2 .5 quarts

Ingredients:

2/3 cub Olive oil
1 large Yellow onion, chopped
1 bunch Scallions, sliced
4 Cloves garlic, minced
4 large Fresh ripe tomatoes, seeded
And chopped
1 large Sweet red pepper, seeded,
Cored, and chopped
1 large Sweet yellow pepper, seeded,
Cored and chopped
3 Jalapeno peppers, seeded &
Minced (Meaner version)
2 Fresh cayenne peppers or
Small hot red chiles, seeded
And minced (Meanest version)
35 ounce Can tomatoes
3 tablespoon Brown sugar
2 teaspoon Chili powder
1 teaspoon Dried oregano
¼ teaspoon Ground cloves
6 tablespoon Fresh lime juice
¼ cub Worcestershire sauce
3 tablespoon Red wine vinegar
Salt & freshly ground black
Pepper to taste

Preparation:

Heat half the oil in a large saucepan or dutch oven over medium heat.
Add the onion, scallions, garlic, fresh tomatoes, and red and yellow peppers. For a meaner sauce, add the jalapeno peppers; for the meanest sauce, add both the jalapeno and cayenne peppers. Saute for 15 minutes. Remove from the heat and puree in a food processor fitted with a steel blade. Return to the saucepan. Process the canned tomatoes with their liquid, the sugar and remaining oil in the food processor until smooth. Add to the saucepan. Stir in the chili powder, oregano, cloves, lime juice, Worcestershire sauce, red wine vinegar, and salt and pepper to taste. Simmer uncovered over low heat for 45 minutes. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

Barbecue Sauce ( Missouri )

Servings: 1 servings

Ingredients:

2 tablespoon Oil
¾ cub Cider Vinegar
1 teaspoon Garlic -- finely minced
½ teaspoon Sugar
1 tablespoon Chili Powder
1 teaspoon Dry Mustard
1 teaspoon Paprika
½ teaspoon Ground Cumin

Preparation:

From: Meg Antczak Date: 08 May 96

Barbecue Sauce ( Molasses )

Servings: 2 cups

Ingredients:

1 tablespoon Olive oil
1 small Onion(s)minced (½ cup)
1 Garlic clove(s)minced (1 tsp)
1 Jalape¤o chiliseeded and minced
2/3 cub Molasses
2/3 cub White vinegar
1/3 cub Dijon mustard
1 tablespoon Soy sauce

Preparation:

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chili, and cook, stirring well, for 2-3 minutes, or until soft but not brown. Stir in the remaining ingredients and simmer for 5 minutes. Let the sauce cool before serving. Goes particularly well with pork and duck.

High-Flavor, Low-Fat Cooking
by Steven Raichlen
ISBN 0-1402-4123-X
pg 184

Barbecue Sauce ( Molasses Orange )

Servings: 3 cups

Ingredients:

1 can Tomato soup, condensed10 ¾ oz size
1 can Tomato sauce, 8 oz can
½ cub Molasses, light
½ cub Vinegar
½ cub Brown sugar, packed
¼ cub Vegetable oil
1 tablespoon Minced onion, instant
1 tablespoon Seasoned salt
1 tablespoon Dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon Orange peel, finely shredded
1 ½ teaspoon Paprika
½ teaspoon Pepper, black
¼ teaspoon Garlic powder

Preparation:

In a saucepan, combine all ingredients.
Bring to a boil; reduce heat and simmer uncovered fo 20 minutes.
Use to baste beef or poultry last 15 minutes of grilling.

Barbecue Sauce ( New Mexico Style )

Servings: 1 servings

Ingredients:

2 tablespoon Unsalted butter
½ medium Red onion, -- finely diced
1 Garlic clove, -- finely
Diced
6 Plum tomatoes, -- coarsely
Diced
¼ cub Ketchup
2 tablespoon Dijon mustard
2 tablespoon Dark brown sugar
1 tablespoon Honey
1 teaspoon Cayenne
1 tablespoon Pasilla chile powder
1 tablespoon Worcestershire sauce

Preparation:

In a medium sauce pan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. This sauce will keep for 1 week in the refrigerator or several months frozen.

Yield: 5 cups

Recipe By : GRILLING' & CHILLING SHOW #GR3615

From: Meg Antczak Date: 12 Jun 96

Barbecue Sauce ( No Salt #1 )

Servings: 1 servings

Ingredients:

From: Gaye Levy
1 cub Hunts no salt tomato sauce
1 tablespoon Worcestershire sauce
3 dash Tabasco
1 cub Water
¼ cub Vinegar
1 teaspoon Sugar or 2 packets of equal
1 teaspoon Celery seed
1 teaspoon Dried onion
¼ teaspoon Liquid smoke

Preparation:

Combine all ingredients. Heat to boiling, then simmer 30 minutes.
Optional: add a squeeze or two of lime juice.

Barbecue Sauce ( No Salt #2 )

Servings: 1 servings

Ingredients:

From: Gaye Levy
1 tablespoon Vegetable oil
1 Sm Onion, coarsely chopped
2 cub No-salt tomato sauce
½ cub Light molasses
¼ cub Cider vinegar
¼ cub Dijon mustard
1 ½ teaspoon Fresh lemon juice
1 teaspoon Liquid smoke
1 teaspoon Garlic powder
½ teaspoon Cayenne pepper
¼ teaspoon Tabasco
3 pinch Allspice

Preparation:

Heat oil is a heavy medium skillet over med-high heat. Add onion and cook until translucent, stirring occasionally. This should take about 8 minutes. Add all remaining ingredients and simmer until thickened, about 15 minutes. Stir frequently. Makes 3 cups.

Barbecue Sauce ( North Carolina Style )

Servings: 2 servings

Ingredients:

INGREDIENTS:
1 cub White vinegar
1 tablespoon Sugar
1 tablespoon Tabasco sauce
Black pepper, freshly ground

DIRECTIONS:
1 cub Cider vinegar
1 tablespoon Red pepper flakes, crushed
Salt (to taste)

Preparation:

In a non-corrosive container, combine all ingredients and mix well.
Makes 2 cups.

Submitted By EARL SHELSBY On WED OCT 06 1993 13:16:16

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Orange #2 )

Servings: 12 servings

Ingredients:

6 ounce Chili sauce (Heinz)
¼ cub Soy sauce
2 tablespoon Vinegar, Chinese black
½ teaspoon Gingerroot, grated
¼ cub Orange juice
¼ cub Molasses
2 tablespoon Onion, grated
2 teaspoon Sauce, hot pepper

Preparation:

Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool.
Makes about 1 ¼ cups.
Will keep for a brief period if refrigerated.

Serve with Barbequed Ribs, roast chicken or beef.

Barbecue Sauce ( Orange )

Servings: 3 cups

Ingredients:

4 tablespoon Butter
1 large Onion(s), coarsely chopped
6 Garlic clove(s), minced
1 cub Honey
½ cub Tomato paste
3 tablespoon Hot pepper sauce
2 tablespoon Molasses
2 tablespoon Lemon juice
2 teaspoon Salt
1 ½ teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Cayenne pepper
½ teaspoon Ground cumin seeds
2 cub Chicken stock
½ cub Orange juice

Preparation:

1. In a medium nonreactive saucepan, melt the butter over moderately high heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. Reduce the heat to low, add the garlic, and cook, stirring, for 1 minute. Whisk in the honey, tomato paste, hot pepper sauce, molasses, lemon juice, and salt. Stir in the black, white and cayenne peppers and the cumin. Whisk in the stock and orange juice. Simmer, stirring, for 30 minutes. Let cool.

2. Pure the sauce in a blender or food processor. Can be refrigerated for up to 3 days.

Note: This sauce doubles as a marinade with meat and poultry.

Food and Wine
Collector's Issue: The Only Entertaining Guide You'll Need May 1995

Barbecue Sauce ( Pineapple Cranberry )

Servings: 2 cups

Ingredients:

1 12 ounce jar of pineapplepreserves
½ cub Cranberry sauce, whole,canned
½ cub Chili sauce
1/3 cub Vinegar

Preparation:

Combine all ingredients.
Use to baste pork, poultry or sweet potatoes last 15 minutes of grilling. Heat and pass remainder.

Barbecue Sauce ( Pineapple Willie's Jack Daniel's )

Servings: 4 cups

Ingredients:

½ large Onion, minced
4 Cloves Garlic, minced
¾ cub Jack Daniel's Whiskey
2 cub Catsup
1/3 cub Vinegar
¼ cub Worcestershire Sauce
½ cub Brown Sugar, packed
¾ cub Molasses
½ teaspoon Black Pepper
½ tablespoon Salt
¼ cub Tomato Paste
2 tablespoon Liquid Smoke
1/3 teaspoon Tabasco

Preparation:

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Saute' until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly.
Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

Barbecue Sauce ( Pit )

Servings: 2 servings

Ingredients:

½ pound Butter
1 pint Catsup
1 pint Vinegar
1 Small bottle
1 tablespoon Brown Sugar
1 tablespoon Tabasco Sauce
1 tablespoon Onion juice
1 ½ Cloves garlic, fine
Dash of red pepper
Dash of black pepper
1-3 Tbsp Salt

Preparation:

Refrigeration is not necessary. Makes almost 2 quarts.

Barbecue Sauce ( Plum )

Servings: 4 Servings

Ingredients:

¼ cub Onion; Chopped, 1 small
¼ cub Butter Or Margarine
¼ cub Chile Sauce
2 teaspoon Mustard; Dijon-style
16 ½ ounce Purple Plums; 1 cn, *
6 ounce Frozen Lemonade; Thawed,1 cn

Preparation:

* Plums should be drained, pitted and finely chopped. Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

Barbecue Sauce ( Pop's )

Servings: 1 servings

Ingredients:

Pop's BBQ Sauce
Xxxxx xxx xxxxx
2 tablespoon Corn oil
2 cub Chopped onion
6-10 cloves garlic, minced
3 tablespoon Worcestershire sauce
1 teaspoon Cracked black pepper
1 teaspoon Dried oregano leaves,crushed
1 cub Catsup
1 cub Chili sauce
½ cub Unsulphured molasses
2 tablespoon Cider vinegar
6-10 drops red-pepper sauce

Preparation:

In medium saucepan heat oil over medium heat. Add onion and garlic, reduce heat to low and cook about 10 minutes, stirring frequently. Add Worchestershire sauce, pepper and oregano; simmer 10 additional minutes, stirring frequently. In bowl mix catsup, chili sauce, molasses and vinegar; blend into onion mixture and simmer 30-40 minutes, stirring frequently. Blen in red-pepper sauce. Apply to meats during last 5-10 minutes of grilling. Use immediately or cool and refrigerate up to four weeks.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Quick )

Servings: 2 servings

Ingredients:

¼ cub Finely Chopped Onion
2 tablespoon Butter Or Margarine
¼ cub Brown Sugar, Firmly Packed
1 tablespoon Worcestershire Sauce
⅛ teaspoon Hot Pepper Sauce
1 Clove Garlic, Finely Chopped
1 cub Catsup
¼ cub Lemon Juice
1 teaspoon Prepared Mustard

Preparation:

In small saucepan, cook onion and garlic in margarine until tender.
Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers.

MICROWAVE:

In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 ½ to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above.

Barbecue Sauce ( Real Texas )

Servings: 4 cups

Ingredients:

¼ cub Worcestershire Sauce
3 cl Garlic, Chopped Fine
½ cub Onions, Chopped
2 teaspoon Chili Powder
1 cub Butter, Melted
1 cub Vegetable Oil
¼ cub Brown Sugar
3 Lemons, Juice Only
1 cub Tomato Catsup
Tabasco Sauce
1 teaspoon Dry Mustard
2 teaspoon Salt
2 teaspoon Red Pepper
1 tablespoon Black Pepper, Ground

Preparation:

Combine all the ingredients in a saucepan. Bring to a boil. Reduce heat. Simmer for 15 minutes. From: Joel Ehrlich

Barbecue Sauce ( Salsa Cubano )

Servings: 1 servings

Ingredients:

1 medium White onion, chopped
5 cl Garlic, chopped
½ cub Sour orange juice < OR >
1/3 cub Lime juice (see note)
½ teaspoon Oregano
½ teaspoon Cummin seeds
¼ teaspoon Salt
½ cub Water

Preparation:

Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.

Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores.

Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez

Barbecue Sauce ( Savory )

Servings: 2 cups

Ingredients:

1 cub Onion, Chopped Fine
2 tablespoon Butter
4 tablespoon Brown Sugar
3 tablespoon Lemon Juice
1 tablespoon Dry Mustard
2 tablespoon Worcestershire Sauce
1 teaspoon Ginger, Ground
1 Lemon, Rind Only
8 ounce Tomato Sauce
1 teaspoon Thyme Leaves, Dried

Preparation:

Saute the onions in butter in a large saucepan over low heat until soft but not brown. Stir from time to time. Add brown sugar, lemon juice, mustard, Worcestershire Sauce and ginger to the pan. Grate the lemon rind into the pan and add the tomato sauce. Bring to a boil and simmer over low to medium heat until the sauce thickens (about 15 minutes). Add the thyme leaves and simmer one more minute. KEEPS WELL COVERED IN THE REFRIGERATOR. YOU MAY ADD A FEW DROPS OF TABASCO SAUCE FOR EXTRA ZING

From: Joel Ehrlich

Barbecue Sauce ( Savory Chicken )

Servings: 1 servings

Ingredients:

½ cub Corn oil
1 ¼ cub Water
¼ cub Onion -- chopped fine
2 Cloves garlic clove --
Crushed/chopped
1 ½ teaspoon Sugar
1 teaspoon Salt
1 ½ teaspoon Chili powder
1 ½ teaspoon Paprika
1 teaspoon Pepper
½ teaspoon Dry mustard
dash Cayenne -- to taste
2 tablespoon Vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon Corn starch and water
dash Liquid Smoke opp.

Preparation:

Combine all ingredients except corn starch, simmer 30 min.To thicken add slurry of corn starch and water, let cool. Marinate chicken 1hour and baste while bbqing. Serve chicken with sour cream.

Recipe By : Morgan Keffer

From: Meg Antczak Date: 15 May 96

Barbecue Sauce ( Shadows Tennesse Style )

Servings: 1 servings

Ingredients:

¼ cub Butter
¼ cub Peanut oil
½ cub Onion -- minced
4 Cloves garlic -- minced
1 cub Chicken stock
1 ½ cub Catsup
1 tablespoon Tabasco sauce
¼ cub Molasses
¼ cub Red wine vinegar
¾ cub Water
1 tablespoon Liquid Barbecue SmokeAE
2 tablespoon Worcestershire sauce
2 tablespoon Brown sugar
2 Bay leaves broken in half
1 teaspoon Paprika
2 teaspoon Dry mustard
⅛ teaspoon Thyme
1 teaspoon Cayenne
1 teaspoon Crushed red pepper
1 teaspoon Salt
½ teaspoon Ground pepper

Preparation:

In a large, heavy saucepan, melt the butter with the oil over medium heat. Add the onion, and saute until slightly caramlized, about 5 min. Add the garlic and saute another 2 min. Add all the remaining ingredients, raise the heat, and cook at a full boil for 10 min., stirring frequently. Reduce heat, partially cover,and simmer for 30 min., stirring occasionally. Sauce may be refrigerated and reheated when needed. makes 3-4 cups.

NOTES : This is not a basting sauce as it will char over a flame.
cook meat
slowly on a charcoal BBQ and pour on this soppin sauce before serving.

From: Meg Antczak Date: 15 May 96

Barbecue Sauce ( Sheila's Backyard )

Servings: 5 cups

Ingredients:

2 tablespoon Vegetable oil
1 medium Onion, peeled and slivered
4 Whole cloves garlic, peeled and halved
1 can Peeled plum tomatoes, crushd w/ juice (28 oz.)
1 ½ cub Ketchup
1 cub Fresh orange juice
6 tablespoon Fresh lemon juice
6 tablespoon Red-wine vinegar
½ cub Water
¼ cub Honey
¼ cub (packed)dark-brown sugar
3 tablespoon Crystalized ginger, finely chopped
2 tablespoon Dark molasses
1 tablespoon Worcestershire sauce
¼ teaspoon Tabasco, or more to taste
2 tablespoon Chili powder
1 tablespoon Ground coriander
1 tablespoon Dry mustard
1 teaspoon Salt, or more to taste

SEE NOTE:

Preparation:

NOTE: Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie Riddle.

1. Place the oil in a medium-sized heavy pot. Add the onion and cook for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute.
2. Add all of the remaining ingredients to the pot and combine well.
3. Bring to a boil, reduce heat to very low and cook, stirring often, for 45 minutes to an hour, or until the sauce thickens and has a smooth texture.
4. Remove the onion and garlic with a slotted spoon; discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.

Per ounce: 44 calories, .9 g fat, no cholesterol

Concocted by Sheila Lukins, inspired by
Sonny Bryan's, Dallas, Tx
May 95, Parade magazine

posted by teri chesser May 95

Barbecue Sauce ( Softdisk's )

Servings: 3 cups

Ingredients:

-A. B. Robinson
1 teaspoon Salt
½ teaspoon Pepper; coursely ground
2 tablespoon Brown sugar
1 cl Garlic; crushed and sliced
2 can 8oz tomato sauce
1 teaspoon Chili powder
1 teaspoon Liquid smoke
2/3 cub Water
1 Medium onion; chopped
1 teaspoon Worchestershire sauce
1/3 cub Lemon juice
¼ cub Margarine

Preparation:

Blend sugar and spices; add garlic, onion, tomato sauce and water.
Heat to boiling and add margarine, lemon juice, and worcestershire sauce. After the margarine melts, the sauce is ready for use or storage.

Source: Softdisk, the disk-based magazine for use on Apple // series computers, published in '86.

Reformatted for Meal-Master by CYGNUS, CMINEAH@OLDCOLO.COM

Barbecue Sauce ( South Carolina )

Servings: 1 servings

Ingredients:

2/3 cub Yellow prepared mustard
½ cub White sugar
¼ cub Light brown sugar
1 cub Cider vinegar
2 tablespoon Chili powder
1 teaspoon Black pepper
1 teaspoon White pepper
¼ teaspoon Cayenne pepper
4 drop Tabasco sauce
½ teaspoon Soy sauce
2 tablespoon Butter

Preparation:

Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter.
May be used as a basting sauce for barbecue meat or as a condiment when served with grilled pork, beef or chicken.

Recipe By : The Nashville Exchange

From: Robert Miles Date: 24 Mar 96

Barbecue Sauce ( Speedy )

Servings: 1 cup

Ingredients:

½ cub Undiluted tomato soup
3 tablespoon Red wine or cider vinegar
1 tablespoon Molasses
1 teaspoon Celery seed
½ teaspoon Chili powder

Preparation:

Combine tomato soup, vinegar, molasses, celery seed and chili powder in a jar, seal, shake until well mixed. Store, tightly covered, in the refrigerator, up to 1 month.

*DIABETICS: USE SPARINGLY, AS MOLASSES IS A FORM OF SUGAR.

Makes 2/3 cup
1 serving = 1 Tablespoon
: 1 Extra choice
: 3 g carbohydrate
: 50 kilojoule
: 12 calories

Barbecue Sauce ( Spicy Texas )

Servings: 10 servings

Ingredients:

1 cub Catsup
½ cub Brown Sugar; Firmly Packed
¼ cub Lime Juice
2 tablespoon Ground Red Chiles; To Taste
1 tablespoon Vegetable Oil
1 tablespoon Worcestershire Sauce
1 ½ cub Onion; Chopped, 3 Medium
2 Jalapeno Chiles; *
2 Cloves Garlic;Finely Chopped
12 ounce Tomato Paste; 1 cn
12 ounce Beer; Any Brand

Preparation:

* Jalapeno chiles should be seeded and finely chopped.

Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.

Barbecue Sauce ( Sweet & Sour #2 )

Servings: 1 servings

Ingredients:

1 cub Catsup
1 cub Water
¼ cub Brown sugar
¼ cub Worcestershire sauce
¼ cub Vinegar
1 tablespoon Celery seeds
1 teaspoon Chili powder
1 teaspoon Salt
⅛ teaspoon Pepper
Tobasco sauce

Preparation:

Mix ingredients in a saucepan. Bring to a boil.

Use as a basting sauce for BBQ ribs and serve remainder in individual dishes as a dipping sauce for ribs. 2 ¼ cups

From: Jj Judkins Date: 23 Jan 96

Barbecue Sauce ( Sweet & Sour )

Servings: 7 cups

Ingredients:

1 ounce bottle
1 ½ cub Water
1 cub Vinegar
1 cub Brown sugar, packed
½ cub Soy sauce
¼ cub Worcestershire sauce
1/3 cub Onion, finely chopped
2 tablespoon Mustard, prepared
2 tablespoon Horseradish, prepared
1 teaspoon Seasoned salt

Preparation:

In a large saucepan, combine the catsup, water, vinegar, brown sugar, soy sauce, Worcestershire sauce, onion, mustard, horseradish, and season salt. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes. Use to baste beef, lamb or poultry during last 15 minutes of grilling. Heat and pass remainder.

Barbecue Sauce ( Sybil Carter )

Servings: 32 servings

Ingredients:

3 tablespoon Bacon fat
1 Onion,peeled/chopped
1 Garlic clove,peeled/minced
½ cub Green pepper,chopped
1 can Tomatoes,canned (16 oz)
2 tablespoon Tomato paste
1 cub Water
4 tablespoon Brown sugar
2 teaspoon Mustard,dry
1 Lemon,quarterd
¼ cub Vinegar
1 teaspoon Salt
3 dash Red pepper sauce

Preparation:

1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic, and green pepper until limp. Add remaining ingredients, blend well, bring to simmering, then lower heat and cook slowly until thick. Remove and discard lemon quarters. This sauce keeps well in the refrigerator, and Sybil often doubles the recipe to have on hand to use whenever a barbecue recipe is called for. Heat well before using. Baste over meat during last 15 minutes of cooking, and, if desired, spoon over cooked meat before serving.

2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs, steaks and kabobs - just about any barbecued meat.

From: Carl Berger Date: 14 May 96

Barbecue Sauce ( Tangy Sweet )

Servings: 1 servings

Ingredients:

3 large Onion
6 tablespoon Vinegar
6 tablespoon Brown sugar
1 tablespoon Worcestershire sauce
3 cub Ketchup
Salt; to taste
Cayenne; to taste
6 tablespoon Margarine
½ cub Lemon juice
6 teaspoon Mustard
3 teaspoon Chili powder
1 ½ cub Water
Tabasco sauce; to taste

Preparation:

Chop onion. Saute in margerine until lightly colored. Add all other ingredients and simmer for 30 min. makes 7 cups.

From: Florence Thompson Date: 26 May 96

Barbecue Sauce ( Tarragon Cider )

Servings: 1 cup

Ingredients:

½ cub Apple cider
¼ cub Vinegar
¼ cub Green onion, sliced
2 tablespoon Butter
2 tablespoon A-1 (tm) Steak Sauce
2 tablespoon Honey
1 teaspoon Salt
1 teaspoon Tarragon, dried, crushed
¼ teaspoon Pepper

Preparation:

In saucepan combine cider, vinegar, green onion butter, steak sauce, honey, salt, tarragon and pepper.
Bring to a boil, reduce heat and simmer uncovered for 20 minutes stirring occasionally.
Use to baste fish or poultry during last 15 minutes of grilling.
Heat and pass remaining sauce.

Barbecue Sauce ( Tennessee )

Servings: 1 servings

Ingredients:

1 medium Onion, finely chopped
1 Clove garlic, minced
2 tablespoon Vegetable oil
1 ½ cub Catsup
¼ cub Brown sugar
2 tablespoon Whiskey
1 teaspoon Liquid smoke
2 ½ teaspoon Cider vinegar
½ teaspoon Dry mustard
2 drop Hot pepper sauce

Preparation:

Saute onion and garlic in vegetable oil until tender. Stir in remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.

I personally marinate the meat in apple cider vinegar for several hours, and NEVER baste until the last 5 minutes.

I checked with the Jack Daniels Distillery in Lynchburgh, TN. They said in Texas it is a legal requirement you use their whiskey, BLACK JACK, in a Tennessee Barbeque sauce and sample it before use. They said this is a requirement commanded by the Interstate Barbeque Commission, a law passed when Tennesseans saved Texas at the Alamo.

Jack Daniels also makes charcoal briquets by burning sugar maple trees, grinding them and packing them into vats where the whiskey trickles through, mellowing its taste. Because the charcoal is maple, a hardwood, it gives even burning and an extended cooking time.

They also sell "Barrel Chips", made from oak aging barrels. Soak them in water for 30 minutes, drain the water and use the chips with charcoal.

Both Jack Daniels charcoal and "Barrel Chips" are available in most grocery stores; if you can't find them let me know.

From: Norman Williams
reposted by Bud Cloyd

Barbecue Sauce ( Texas )

Servings: 8 servings

Ingredients:

5 ounce Worcestershire Sauce; 1 bt.
2 cub Water
1 cub Apple Cider Vinegar
¾ cub Lemon Juice
¼ cub Vegetable Oil
¼ cub Brown Sugar; Firmly Packed
2 teaspoon Salt
1 teaspoon Garlic Salt
½ teaspoon Black Pepper; Ground

Preparation:

Combine all the ingredients in a medium saucepan and bring to the boiling point. Reduce the heat and simmer, uncovered, for 10 minutes. Cool and pour into a tightly covered container. This sauce will keep, refrigerated, for several weeks. Use for chicken, hamburgers or steak.

Makes 4 cups of sauce

Barbecue Sauce ( Uncle Shel's Big Red Badlands )

Servings: 1 servings

Ingredients:

1 tablespoon Butter
¼ cub Sweet onions -- diced
1 tablespoon Garlic -- minced
1 tablespoon Fresh hot chili pepper --
Minced
½ teaspoon Fersh ginger -- minced
1 tablespoon CalTex Chili powder
½ teaspoon Toasted cardamom -- ground
⅛ teaspoon Celery seed
15 ounce Tomato puree
1 ½ tablespoon Vinegar
1/3 cub Molasses
1 tablespoon Liquid Barbecue SmokeAE
½ cub Orange juice

Preparation:

Saute the onions and garlic over medium-low heat for about 5 min.
being careful not to burn butter. Add the fresh chili pepper and the ginger, and saute for about 2-3 more min. Then add the CalTex Chili powder and the cardamom, and continue to cook 2-3 min. Remember keep the heat low so nothing burns. Add the celery seed and tomato sauce, increase the heat until the sauce almost boils, reduce the heat to medium and stir in the vinegar and the molasses. Stir untilheated through, add the liquid smoke and remove sauce from heat. Let sauce steep for awhile and after about 4-5 min. add the orange juice. Pour everything into a blender until till you reach the desire smoothness.
Serve hot asw a table sauce. This is not for basting , except during the last few min. of cooking. serve hot.

NOTES : See CalTex Chili Powder recipe. NOT A BASTING SAUCE

From: Meg Antczak Date: 16 May 96

Barbecue Sauce ( Uncle Shels Big Sky Badlands )

Servings: 1 servings

Ingredients:

¼ cub Sweet onion -- minced
1 Clove garlic -- minced
2 tablespoon Rice wine vinegar
¼ tablespoon Fresh ginger root -- minced
2 teaspoon Jalapeno pepper seeded --
Minced
2 tablespoon Unreconstituted chipotle
Pepper -- minced
2 tablespoon Lime juice
4 tablespoon Hot water
15 ounce Tomato puree
½ teaspoon Black pepper corns
¼ teaspoon Celery seed
¼ teaspoon Toasted cumin seed --
Ground
¼ teaspoon Toasted coriander seed --
Ground
¼ teaspoon Cloves -- ground
¼ teaspoon Allspice
¼ teaspoon Red pepper flakes
½ teaspoon Paprika
2 tablespoon Molasses
1 tablespoon Liquid Barbecue SmokeAE

Preparation:

Put the onion, garlic, vinegar, jalapeno, chipotle, lime juice and 4 tablespoons of hot water into small blender jar, cover tightly and let steep
for about 10-15 min. Then puree until fairly smooth and very well mixed. Pour the tomato puree into a 2 quart saucepan and start warming on low. stir
the pepper, vinegar mixtureinto the warming tomato puree (dont let the puree
boil or bubble). Stir in the rest of the spices and let sauce simmer on medium-low heatfor a few min.
Add the molasses and the liqiud smoke, stir well to mix and after about 2-3 min remove from heat.Serve immediately as a table sauce.

NOTES : This is a table sauce!

From: Meg Antczak Date: 16 May 96

Barbecue Sauce ( Western Hot )

Servings: 1 cup

Ingredients:

½ cub Catsup
¼ cub Water
¼ cub Onion, finely chopped
3 tablespoon Red wine vinegar
2 tablespoon Vegetable oil
2 teaspoon Brown sugar
2 teaspoon Worcestershire sauce
2 teaspoon Mustard seed, whole
1 teaspoon Paprika
½ teaspoon Oregano, dried, crushed
½ teaspoon Chili powder
¼ teaspoon Salt
⅛ teaspoon Cloves, ground
1 Bay leaf
1 cl Garlic, minced

Preparation:

In saucepan, combine all ingredients.
Bring mixture to a boil; reduce heat and simmer uncovered for 10 minutes, stirring once or twice.
Discard bay leaf.
Use to baste hamburgers or ribs last 15 minutes of grilling.

Barbecue Sauce ( Whole Chile Pepper )

Servings: 1 batch

Ingredients:

6 Dried red New Mexicanchiles, stemmed, seededcrushed
4 Dried tepins, pequins, orcayennes, stemmed andcrushed (remove seeds ifyou don't like too muchheat)
4 ounce Canned tomato sauce
1 tablespoon Pickle relish, optional
1 tablespoon Chili powder OR
2 teaspoon Paprika and
½ teaspoon Cumin, and
½ teaspoon Garlic powder
1 large Onion, minced
2 Garlic, chopped
2 tablespoon Bacon fat or veg. oil
8 ounce Catsup
5 tablespoon White vinegar
4 tablespoon Brown sugar
2 teaspoon Dry mustard
2 teaspoon Worcestershire
2 teaspoon Wright's hickorysmoke seasoning

Preparation:

Cover the chiles with hot water and let soften for 15 min. Put them in a blender and whirl until smooth with 1 c of the hot water.

In a saucepan, saute the onion and garlic in the fat. Add the blended chiles and all the rest of the ingredients. Bring to a boil and lower the heat to low. Simmer ½ hour. Cool and then whirl in a blender until smooth.

From: Michael Loo

Posted on FIDO COOKING ECHO by Michael Loo, converted by Jim Weller to MM Format. Permission granted for distribution for individual home use only. All other publication rights, including secondary publication rights, are reserved by Michael Loo.

From: Gail Shipp Date: 16 Jun 96

Barbecue Sauce ( Yet Another #2 )

Servings: 1 Gallon

Ingredients:

½ gallon Ketchup
1 ½ teaspoon Pork Drippings (bacon)
¼ cub Vinegar
½ cub Sugar
½ Bottle Heinz 57 Sauce
½ tablespoon Black Pepper
2 tablespoon Red Pepper
1 tablespoon Garlic Salt
¼ cub Chili Powder
¼ cub Worcestershire Sauce

Preparation:

Combine all the ingredients and simmer until thick. When you use this remember it is really a glaze, not a sauce. You can thin it with Canadian beer before use. This is not as hot as it sounds but it is spicy.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Barbecue Sauce ( Yet Another )

Servings: 3 Cups

Ingredients:

1 ½ cub Canadian Beer
1 ½ cub Heinz Ketchup
½ cub Dark Brown Sugar
4 tablespoon Red Wine Vinegar or,
3 tablespoon Balsamic Vinegar
2 teaspoon Dijon Mustard (grey poupon)
2 teaspoon Worcestershire Sauce
1 teaspoon Dry Mustard (super fine)
1 teaspoon Basil, crushed
5 Red Chilies, crushed or,
Pepper Sauce to taste.
2 tablespoon Olive Oil
3 cl Garlic, crushed and chopped
Fresh Ground Black Pepper

Preparation:

1) Combine vinegar, beer, worcestershire sauce in saucepan over medium heat. Add brown sugar and stir to dissolve. Add all the rest, bring to
a boil and simmer for 20 minutes.

2) Heat uncovered just before using.

If you like it hot, use the red chilies liberally, and use 1 tb of black pepper added last.

Note: If using pork, parboil for 10 minutes, then bake until almost done. Brush sauce on, and grill no more than 20 minutes.

Note: Beef ribs benefit from a water catch pan in the grill under large rib sections; Slows the cooking. Brush sauce on last 2 turns.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120

Barbecue Sauce ( Yucatan )

Servings: 1 servings

Ingredients:

2 Lemon peel and juice
5 Oranges peel and juice
1 tablespoon Achiote seed softened in
Warm water
1 teaspoon Cayenne
½ cub Powdered chile ancho
½ cub Powdered new mexico chile
(Chimayo)
½ cub Powdered Californa chile
6 Cloves garlic large
1 cub Olive oil
3 tablespoon White wine vinegar
2 teaspoon Salt

Preparation:

Peel the lemons and oranges to get long strips of peel. Squeeze the juice from the peeled fruits and combine it with peel and all other ingredients in a large mixing bowl, mix well. Working in batches, transfer the soupy mess to a food processer or blender and process until its chopped to a coarse sticky paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear thickly on chicken of fisk. let marinate in the refrigerator as long as possible, at least over overnight, before roasting, broiling or bbqing. Basting occasionally during the cooking. Covers 3-4 chickens.

NOTES : For marinating and basting

From: Meg Antczak Date: 16 May 96

Barbecue Sauce ( Zesty )

Servings: 1 Servings

Ingredients:

½ cub Ketchup
3 tablespoon Packed brown sugar
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
1 Clove garlic, crushed

Preparation:

Mix all ingredients in 2-cup microwavable measure.
Cover loosely and microwave on high I1 minute 30 seconds to 2 minutes, stirring after 1 minute, until hot and bubbly.

16 chicken wing

From the files of Al Rice, North Pole Alaska. Feb 1994

Barbecue Sauce 2

Servings: 5 Servings

Ingredients:

SEASONING MIX:
1 ½ teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon White pepper
½ teaspoon Ground cayenne pepper

MAIN INGREDIENTS:
½ pound Bacon, minced
1 ½ cub Chopped onions
2 cub Pork, beef or chicken stock
1 ½ cub Bottled chili sauce
1 cub Honey
¾ cub Dry roasted pecans, chopped
5 tablespoon Orange juice (½ orange)
Rind & pulp from ½ orange
2 tablespoon Lemon juice (¼ lemon)
Rind & pulp from ¼ lemon
2 tablespoon Minced garlic
1 teaspoon Tabasco sauce
4 tablespoon Unsalted butter

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"

Barbecue Sauce Au Justin

Servings: 1 servings

Ingredients:

2 cub Onion, chopped
½ cub Wine vinegar
½ cub Bell pepper, chopped
4 teaspoon Salt
½ cub Olive oil
¼ cub Louisiana hot sauce
2 tablespoon Garlic, chopped
1 ½ cub Dry red wine
2 cub Ketchup
½ teaspoon Celery seed
2 tablespoon Parsley, dried
1 cub Steak sauce
2 tablespoon Lemon juice

Preparation:

Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help"

Barbecue Sauce for Chicken

Servings: 6 servings

Ingredients:

½ cub Peanut oil
½ cub Vinegar
1 tablespoon Sugar
2 tablespoon Tomato paste
1 tablespoon Mustard,prepared
3 dash Hot pepper sauce
1 teaspoon Garlic salt*

Preparation:

* - or plain salt if preferred.

Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.

From: Carl Berger Date: 14 May 96

Barbecue Sauce for Hot Dogs

Servings: 4 servings

Ingredients:

7 ¾ ounce Junior Peach Cobbler; 1 Jar
1/3 cub Catsup
1/3 cub Vinegar
1/3 cub Brown Sugar; Packed
1 Clove Garlic; Minced
1 tablespoon Worcestershire Sauce
½ teaspoon Ginger; Ground
¼ teaspoon Mace; Ground
1 teaspoon Onion Salt

Preparation:

NOTE: If the baby food is not available, you could use the same amount of
finely chopped peaches, if canned, well drained before chopping.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++

Combine all the ingredients thoroughly. Core the hot dogs diagonally on three sides. Barbecue basting with the sauce about three times while they are cooking. You can also use this on pork or chicken or the heated sauce in a chafing dish with sliced hot dogs.

Makes about 1 ½ cups of sauce, (enough for 2 lbs of hot dogs).

Barbecue Sauce for Pork

Servings: 2 servings

Ingredients:

½ cub Soy sauce
½ cub Maple syrup
¼ cub Coleman's mustard

Preparation:

Half a cup of soy sauce, half a cup of maple syrup and about a quarter of cup of Coleman's mustard++maybe with a little vinegar.
Apply to racks of pork ribs. BBQ. Enjoy...

Posted by Stephen Ceideberg; April 19 1992.

Barbecue Sauce Like Kenny Rogers

Servings: 3 Servings

Ingredients:

1 cub Applesauce
½ cub Heintz ketchup
1 ¼ cub Light brown sugar; pack
6 tablespoon Lemon juice
Salt and pepper
½ teaspoon Paprika
½ teaspoon Garlic salt
½ teaspoon Cinnamon

Preparation:

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well. Source:
Gloria Pitzer.

Barbecue Sauce Prudhomme

Servings: 5 servings

Ingredients:

SEASONING MIX:
1 ½ teaspoon Black pepper
1 teaspoon Onion powder
½ teaspoon White pepper
1 teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon Ground cayenne pepper

MAIN INGREDIENTS:
½ pound Bacon, minced
2 cub Pork, beef or chicken stock
1 cub Honey
5 tablespoon Orange juice (½ orange)
2 tablespoon Lemon juice (¼ lemon)
2 tablespoon Minced garlic
4 tablespoon Unsalted butter
1 ½ cub Chopped onions
1 ½ cub Bottled chili sauce
¾ cub Dry roasted pecans, chopped
Rind & pulp from ½ orange
Rind & pulp from ¼ lemon
1 teaspoon Tabasco sauce

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"

Barbeque Sauce ( Galliano )

Servings: 1 Servings

Ingredients:

2 cub Catsup
1 cub Chili Sauce
½ cub Liquore Galliano
2 tablespoon Worcestershire Sauce
½ cub Dark Brown Sugar
½ cub Lemon Juice

Preparation:

Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken.
From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN*

Barbeque Sauce ( Pit )

Servings: 2 Servings

Ingredients:

½ pound Butter
1 pint Catsup
1 pint Vinegar
1 Small bottle
1 tablespoon Brown Sugar
1 tablespoon Tabasco Sauce
1 tablespoon Onion juice
1 ½ Cloves garlic, fine
Dash of red pepper
Dash of black pepper
1-3 Tbsp Salt

Preparation:

rcestershire opped Refrigeration is not necessary. Makes almost 2 quarts.

Bar-Bq Ranch Sauce

Servings: 4 Cups

Ingredients:

1 tablespoon Oil, preferably canola
2 cub Chopped onions
2 Minced fresh Jalapenos
2 Minced fresh serranos
8 Cloves garlic, minced
1 cub Ketchup
¾ cub Worcestershire sauce
¾ cub Strong black coffee
1/3 cub Unsulphured dark molasses
¼ cub Cider vinegar
¼ cub Fresh lemon juice
¼ cub Chili powder
2 tablespoon Prepared yellow mustard
1 ½ teaspoon Ground Cumin
1 ½ teaspoon Salt

Preparation:

In a saucepan, warm the oil over medium heat. Add the onions, chiles, and garlic, and sauté over medium heat until everything is softened.
Mix in the remaining ingredients and bring the sauce to a simmer.
Cover and cook for 35 to 40 minutes. Allow the sauce to cool briefly.
Strain the sauce and puree the solids in a food processor. Return the pureed mixture to the sauce, stirring thoroughly. Refrigerate the sauce overnight to allow the flavors to mingle and mellow. Use the sauce warm or chilled. It keeps for weeks.

* Variation: If you prefer a thinner sauce, water this down to your preferred consistency. It will still pack plenty of pizzazz.

~ SOURCE: SMOKE AND SPICE

Bbq Bob's Southern (Indiana) Bbq Sauce

Servings: 4 Cups

Ingredients:

12 ounce Tomato paste
3 cub Beef stock
1/3 cub Sugar
1/3 cub Brown sugar
¼ cub Prepared mustard
¼ cub White vinegar
¼ cub Worchestershire sauce
1 Medium onion, minced
1 tablespoon Butter

Preparation:

Heat butter till brown. Add minced onion, saute. Add remaining ingredients then bring to a boil. Simmer 1 hour.

Source: BBQ Bob (Matson)... Omalia cooking school

Bbq Bob's St. Louis Bbq Sauce

Servings: 3 Cups

Ingredients:

1 Small bottle Open Pit BBQ
1 Bottle chile sauce
1 cub Brown sugar
½ cub Pommery Mustard-Stone Ground
3 Cloves fresh garlic
⅛ cub Jim's Cajun Seasoning

Preparation:

Add ingredients to pan. Heat to simmering. Simmer 1 hour.

Source: BBQ Bob Matson... Omalia Cooking School

Bbq Sauce

Servings: 1 Servings

Ingredients:

10 pound Diced onions
20 ounce Margerine or oil
5 quart Water
25 pound Ketchup
5 pound Brown sugar
5 cub Cider vinegar
20 ounce Beef or chicken base
5 ounce Liquid smoke
2 ½ ounce Tabasco
¼ cub Italian spice mix
1 ½ ounce Garlic powder
1 ½ ounce Chili powder
1 ¼ ounce Dry mustard
1 ¼ ounce Ground allspice
2 tablespoon Black pepper.
10 ounce Corn Starch

Preparation:

Saute Onions in Margarine or Oil. Then Add all other but Corn Starch. Cook all this mess till it gets hot, then thicken it with corn starch that has been mixed into 5 cups cold water. Makes 5 gallons.

Beer Marinade for Beef

Servings: 8 servings

Ingredients:

2 can Beer (12 oz or 10 oz cans)
2 teaspoon Salt
½ cub Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoon Lemon juice
1 teaspoon Garlic powder

Preparation:

Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks.

Belizean Habanero Hot Sauce

Servings: 5 Servings

Ingredients:

1 small Onion, chopped
2 Garlic, chopped
1 tablespoon Olive oil
1 cub Chopped carrots
2 cub Water
4 Habaneros, seeds and stems
; removed, minced
3 tablespoon Fresh lime juice
2 tablespoon White vinegar
1 teaspoon Salt

Preparation:

In a skillet, saute' the onion and garlic in the oil until soft. Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft. Remove from the heat and transfor to a blender or food processor. Add the chiles, lime juice, vinegar and salt and puree until smooth. Serve at room temperature and chilled.
From: Ken Kubos Date: 04-26-95

From: Neysa Dormish Date: 04 Feb 97

Black Sauce

Servings: 2 Cups

Ingredients:

1 cub Worcestershire sauce
1 cub White vinegar
2 tablespoon Brown sugar
2 tablespoon Fresh lemon juice
1 tablespoon Plus one tsp. Ground pepper
2 Cloves garlic, minced
½ teaspoon Ground Allspice

Preparation:

Combine the ingredients together in a saucepan and heat over medium heat. Simmer the mixture for about 10 minutes. Serve the sauce hot or at room temperature.

~ SOURCE: SMOKE AND SPICE

Brrbecue Sauce ( Spicy Texas )

Servings: 10 Servings

Ingredients:

1 cub Catsup
¼ cub Lime Juice
1 tablespoon Vegetable Oil
1 ½ cub Onion; Chopped, 3 Medium
2 Cloves Garlic;Finely Chopped
12 ounce Beer; Any Brand
½ cub Brown Sugar; Firmly Packed
2 tablespoon Ground Red Chiles; To Taste
1 tablespoon Worcestershire Sauce
2 Jalapeno Chiles; *
12 ounce Tomato Paste; 1 cn

Preparation:

* Jalapeno chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.

Burgundy Steak Sauce a la Worcester

Servings: 4 servings

Ingredients:

2 tablespoon Butter Or Margarine
¼ cub Onion; Chopped
21 ounce Beef Gravy; 2 cn
3 tablespoon Burgundy; *
4 teaspoon Worcestershire Sauce
2 tablespoon Parsley; Chopped

Preparation:

* You can use Burgundy or any other type of dry red wine in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++

In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sauce. Cook and stir until hot, about 2 minutes. Stir in the parsley. Serve over steak or hamburgers.

Makes approximately 3 cups of sauce.

California Fish Sauce

Servings: 1 cup

Ingredients:

¼ cub Butter
¼ cub All-purpose flour
Salt
¼ cub Light brown sugarfirmly packed
½ cub Water
Juice of 2 large lemons
1/3 cub Seedless raisins
Lemon slice

Preparation:

In a heavy-based saucepan, melt butter; stir in flour. Stir for about 3 minutes on low heat, without letting the flour brown. Add salt and brown sugar.

Warm water and lemon juice in a separate saucepan; stir into flour and butter. Whisk to blend well; cook over medium heat for 5 to 6 minutes or until thick.

Add raisins; continue cooking over low heat until raisins are warmed through. Pour into a warmed serving bowl; garnish with a lemon slice and serve with broiled white fish.

The Book of Sauces by Gordon Grimsdale ISBN 0-89586-504-1

Caper Sauce for Beef

Servings: 2 1/2 cups

Ingredients:

3 tablespoon Bacon fat; or butter
3 tablespoon Flour
1 ½ cub Broth; tongue or beef
½ cub Heavy cream
2 tablespoon Capers; or more
Salt and fresh ground pepper

Preparation:

Most caper sauces are mayonnaise based and destined for fish dishes.
This on is good with tongue and beef:

Melt bacon fat in a saucepan and add flour; stirring with a whisk until blended. Bring the broth to a boil separately and add all at once whisking vigorously. Cook until thickened. Add the cream, salt, pepper, and capers. Reheat gently before serving without boiling or the cream will curdle.

From the New York Times Cook Book, Craig Claiborne.
Posted by Jim Weller

Caribou Marinade 1 - Juniper

Servings: 10 servings

Ingredients:

1 cub Water
¼ cub Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tablespoon Brown sugar
1 cub Dry red wine
¼ cub Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg
Hot sauce

Preparation:

Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.

Caribou Marinade 2 - Cloves

Servings: 10 servings

Ingredients:

1 cub Water
10 Whole cloves OR
10 Peppercorns
1 cub Dry red wine
5 Allspice berries
2 Bay leaves

Preparation:

As for Marinade #1 above

Caribou Marinade 3 - Rosemary & Garlic

Servings: 10 servings

Ingredients:

1 cub Water
10 Peppercorns
1 Small onion, quartered
2 teaspoon Rosemary leaves
1 cub Dry red wine
2 Bay leaves
4 Garlic cloves

Preparation:

As for Marinade #1 above

Char Siu Sauce

Servings: 4 Servings

Ingredients:

¼ cub Reduced sodium soy sauce
2 tablespoon Honey
2 tablespoon Sugar
2 tablespoon Dry sherry
1 teaspoon Salt
1 teaspoon Chinese five-spice powder
3 Quarter-size slices freshginger, crushed

Preparation:

Extracted from a Char Siu Ding (Pork) recipe. Should be tested.

In a pan, combine soy, honey, sugar, sherry, salt, five-spice and ginger. Heat for one minute to dissolve sugar.

From the Sunset Chinese Cookbook.

Chicken Marinade

Servings: 5 servings

Ingredients:

1 teaspoon Fine sliced fresh ginger
¼ cub Lemon juice
¼ cub Olive oil
1 Green onion, chopped
2 Cloves garlic
2 tablespoon Brown sugar
¼ cub Soy sauce

Preparation:

Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through.

Chicken Marinade #2

Servings: 4 Servings

Ingredients:

1 ½ cub Dry Red Wine (Zinfandel)
¾ cub Olive Oil
3 tablespoon Soy or Tamari Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
Pepper
3 pound Frying Chicken, cut up

Preparation:

In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste. Cover and shake until blended. Arrange chicken in a large plastic bag set in a shallow pan. Pour marinade over chicken, forcing as much marinade up and around chicken as possible. Tie bag tightly closed.

Refrigerate chicken 4 to 6 hours, turning bag over once. Grill or broil chicken, turning often, until juices run clear.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

Chicken Peri Peri Sauce

Servings: 4 Servings

Ingredients:

¼ cub Fresh lime juice
2 tablespoon Cider vinegar
½ teaspoon Paprika
¼ teaspoon Angostura bitters
1 teaspoon Hot pepper sauce, or totaste
1 Dried hot red chili
1 Fresh chili (such asjalapeno)
2 Cloves garlic
2 pound Whole chicken breast, withskin and bone

Preparation:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper.
Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.

Makes 4 servings.

NUTRITION INFORMATION PER SERVING: Calories: 456 Protein: 68 g Carbohydrates: 18 g Fat: 18 g Saturated Fat: 5 g Cholesterol: 192 mg Sodium: 178 mg

NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary."

[Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990]

Posted by Fred Peters.
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Chicken Sauce Piquant ( Wilson )

Servings: 30 servings

Ingredients:

2 cub Bacon drippings (for roux)
7 cub Onion, chopped
3 cub Green onions, chopped
3 cub Parsley, chopped
Bacon drippins/brown chicken
Water
16 cub Tomato sauce
1 ½ pint Stuffed olives
8 tablespoon Louisiana hot sauce
6 tablespoon Salt
6 cub Plain flour
1 cub Bell pepper, chopped
1 cub Celery, chopped
¼ cub Garlic, chopped
20 pound Baking hens, (see directions
1 pound Mushrooms, sliced
8 cub Chablis wine
6 tablespoon Lea & Perrins
1 teaspoon Dried mint, crushed

Preparation:

The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help"

Chinois Rib Sauce

Servings: 10 ounces

Ingredients:

1 ¼ cub Rice wine vinegar
¾ cub Soy sauce
2 Green onions (chopped)
1 teaspoon Garlic (minced)
1 cub Honey
¾ cub Mirin*
1 teaspoon Ginger (minced)
¾ teaspoon Crushed Chili pepper

Preparation:

Combine all ingredients and cook, over medium-high heat, until syrupy, 50 to 60 minutes. Strain into a container and cool.

Refrigerate, cover, and use as needed. This sauce will keep for 2 - 3 weeks.

* Mirin and rice wine vinegar can be purchased in markets that carry Oriental products.

Citrus Marinade & Salsa ( for Chicken or Fish )

Servings: 1 Servings

Ingredients:

¼ cub Lemon juice
2 tablespoon Dry sherry
2 tablespoon Olive oil or cooking oil
½ teaspoon Dried oregano, crushed
¼ teaspoon Garlic salt
1 medium Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
¼ cub Sliced pitted ripe olives
1 tablespoon Snipped parsley
1 tablespoon Slivered almonds

Preparation:

Servings: 1

For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.

For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time.

Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired.
Makes 4 servings.

Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Close To Swiss Chalet Barbecue Sauce

Servings: 1 servings

Ingredients:

3 cub -Water
¼ cub Tomato juice
1 Chicken bouillon cube
1 ½ teaspoon Paprika
1 teaspoon Sugar, granulated
¾ teaspoon -Salt
¼ teaspoon Basil, dried
¼ teaspoon Parsley
¼ teaspoon Poultry seasoning
¼ teaspoon Thyme
¼ teaspoon Ginger, ground
¼ teaspoon Dry mustard
¼ teaspoon Onion powder
1 Bay leaf
¾ teaspoon Worcestershire sauce
6 drop Tabasco sauce
2 teaspoon Lemon juice
1 tablespoon Cornstarch
1 tablespoon -Water
1 tablespoon Vegetable oil

Preparation:

"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe."

Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 ½ qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.

MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan

From: Florence Thompson Date: 26 May 96

Creamy Horseradish Sauce

Servings: 1 Servings

Ingredients:

USED ON ROAST BEEF, POT:

ROAST AND VEGETABLES:
¼ cub Horseradish
½ tablespoon Sugar
2 teaspoon Dijon mustard
1 teaspoon White vinegar or lemon juice
1 cub Heavy cream, whipped
½ teaspoon Salt
1 pinch Paprika

Preparation:

The ¼ cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth.
Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well.
Chill bowl and beaters to produce a lighter, fluffier cream.

Don's Tiger Wing Sauce

Servings: 1 servings

Ingredients:

1 Bottle Tiger Sauce
1 teaspoon Garlic minced
1 tablespoon Lemon juice (fresh)
1 tablespoon Balsamic vinegar
3 tablespoon Heinz 57 sauce
1 teaspoon Dry mustard
1 ounce Jack Daniels whiskey

Preparation:

Place all ingredients into a sauce pan and slowly bring to a slow boil. Stir continously and boil for 5 minutes. Turn off heat, pour misture into a bowl, and use as a dip for Buffalo Wings. NOTE: This is good a BBQ sauce a marinade for pork beef, venison, chicken, and gator. Keeps in refrigerator for 3 days. ORIGIN: Don Houston's kitchen circa July 1994

Dry Jerk Seasoning

Servings: 1 servings

Ingredients:

-++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
1 tablespoon Onion flakes
1 tablespoon Onion powder
2 teaspoon Ground thyme
2 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cinnamon
2 teaspoon Sugar
1 teaspoon Black pepper
1 tablespoon Caynne pepper
2 teaspoon Dried chives or green onions

Preparation:

-+++++++++++++++++++++++++++
-+++++++++++++++++++++++++++
-++++++

Mix together all the ingredients. Store in tightly closed jar for up to a month

Submitted By _THE BALL BLUE BOOK_, MM BY LINDA SHOGREN

Fish Marinade

Servings: 6 servings

Ingredients:

2 cub Chablis wine
2 teaspoon Salt
½ teaspoon Ground cayenne pepper
2 tablespoon Lemon juice
2 tablespoon Creole mustard

Preparation:

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help"

Golden Mustard Barbecue Sauce

Servings: 2 Cups

Ingredients:

1 cub White vinegar
¾ cub Prepared yellow mustard
½ Medium onion, minced
1/3 cub Water
¼ cub Tomato puree
1 tablespoon Paprika
6 Cloves garlic, minced
1 ½ teaspoon Salt
½ teaspoon Cayenne
½ teaspoon Fresh ground black pepper

Preparation:

Mix the ingredients in a saucepan and bring the liquid to a simmer.
Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

* Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.

~ SOURCE: SMOKE AND SPICE

Grilled Chicken Adobo

Servings: 1 servings

Ingredients:

10 Chicken Breast Halves; *
1 cub Orange Juice
1 teaspoon Basil Leaves; Dried
½ teaspoon SaltACHIOTE SAUCE BASE
1/3 cub Achiote Seeds
1/3 cub Vinegar; White
½ teaspoon Pepper
¼ cub Achiote Sauce Base; Below
2 tablespoon Vegetable Oil
1 teaspoon Cinnamon; Ground
1/3 cub Orange Juice
1 teaspoon Red Chiles; Ground
1 Clove Garlic

Preparation:

* There should be 10 breast halves (about 3 ½ lbs) which should be : boneless and skinless. Directions: Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken tsp to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

From: Earl Shelsby Date: 06-21-94 From: Jr Byers Date: 23 Feb 96

Haberno Pepper Sauce ( Agent Orange )

Servings: 1 servings

Ingredients:

12 Haberno peppers, stemsremoved, peppers chopped
½ cub Chopped onion
2 Cloves garlic, minced
1 tablespoon Vegetable oil
½ cub Chopped carrots
½ cub Distilled vinegar
¼ cub Lime juice

Preparation:

Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft.
Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habernos. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups

Haitian Hot Pepper Sauce

Servings: 2 cups

Ingredients:

3 Habanero or 6 Serranochiles, stems removed,chopped
½ cub Papaya, chopped
½ cub Raisins
1 cub Finely chopped onions
3 Cloves garlic, minced
½ teaspoon Turmeric
¼ cub Malt vinegar

Preparation:

Combine all ingredients in a sauce pan and bring to a boil, stirring constantly. Reduce heat and cook for 5 minutes. Place mixture in blender and blend until smooth.
The Whole Chili Pepper
From the collection of Jim Vorheis

Honey Almond Grilling Glaze **

Servings: 2 Cups

Ingredients:

BILLS20086:
11 tablespoon Unsalted butter
2 tablespoon Flour
1 cub Slivered almonds
2 tablespoon Prudhomme's Seafood Magic
1 cub Celery; chopped
1 cub Honey
1 teaspoon Fresh lemon peel; grated
1 cub Chicken stock
⅛ teaspoon Ground nutmeg

Preparation:

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour until smooth, about 1 minute.
Set aside. In 10" skillet over high heat, melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds, Seafood Magic and celery. Cook, stirring frequently at first and constantly near end of cooking time, about 8 minutes or until almonds are browned. Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg; cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture until it is incorporated and sauce is slightly thickened, 30-60 seconds. Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork.
Brush it on right before meat is ready to come off the grill and bring some to the table for dipping.

Honey Soy Glaze for Ribs

Servings: 1 servings

Ingredients:

1 cub Honey
¼ cub Shoyu (soy sauce)
2 tablespoon Parsley; chopped
1 Garlic clove; chopped
1 teaspoon Chopped ginger
1 teaspoon Pepper

Preparation:

: ** Brush cooked ribs with this tasty glaze and then barbecue an extra minute or two **

: Mix together all ingredients. May be prepared the day before.

: Source: Bon Appetit Barbecue special edition 1993

From: Jr Byers Date: 25 Feb 96

Jack Daniel's Double Shot Pork or Poultry Glaze

Servings: 1 servings

Ingredients:

½ cub JACK DANIEL'S WHISKEY
3 tablespoon LEMON JUICE
1 1/3 cub HONEY
½ teaspoon BLACK PEPPER, freshly ground

Preparation:

Combine all ingredients; mix well. Serve as a sauce or glaze for grilled chicken or pork. Makes 2 cups. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Jack Daniel's Grilling Sauce

Servings: 8 servings

Ingredients:

½ cub PINEAPPLE JUICE
1 ½ teaspoon GINGER
¼ cub JACK DANIEL'S WHISKEY
3 tablespoon SOY SAUCE
½ teaspoon GARLIC POWDER

Preparation:

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

From: Gail Shipp Date: 16 Jun 96

Jamaican Barbecue Sauce

Servings: 2 Cups apprx

Ingredients:

2 cub Seafood stock
5 tablespoon Honey
2 tablespoon Tamarind concentrate
2 tablespoon Fresh ginger root, minced
2 tablespoon Jerk seasoning

Preparation:

Combine the ingredients in a saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer the sauce until it's reduced by one third, approximately 10 minutes. Serve the sauce warm.
It keeps, refrigerated, for several days.

* Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add part of a minced Habanero or Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.

~ SOURCE: SMOKE AND SPICE

Jamaican Jerk Marinade

Servings: 1 Batch

Ingredients:

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 ½ teaspoon Black pepper
1 ½ teaspoon Ground sage
¾ teaspoon Ground nutmeg
2 tablespoon Garlic powder
¾ teaspoon Ground Cinnamon
2 tablespoon Salt
1 Scotch bonnet pepper; seeded and finely chopped, add another one or two if you think you can stand it
¼ cub Olive oil
¼ cub Soy sauce
¾ cub White wine vinegar
Juice and grated rind of two limes
1 large Onion; finely minced
3 Green onions; finely minced

Preparation:

Combine dry spices in a bowl and slowly stir in oil, soy sauce, vinegar, lime juice and zest, Scotch bonnet(s), and onions. Mix well. Marinate chicken, pork, or beef pieces in mixture for an hour or more.

Reserve marinade when meat is removed from it and baste the meat with it as you grill it.
MMed by Dave Sacerdote
From: Dave Sacerdote Date: 02 Feb 97

Jamaican Jerk Sauce

Servings: 3 cups

Ingredients:

6 Green onions, green partsonly, thinly sliced
2 large Shallots, finely minced
2 large Garlic cloves, finelyminced
1 tablespoon Fresh ginger, peeled andfinely minced
1/3 Scotch bonnet or habanerochile, seeded and finelyminced, or to taste
1 tablespoon Ground Jamaican allspice
1 teaspoon Freshly ground black pepper
¼ teaspoon Cayenne pepper
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 tablespoon Fresh thyme
1 teaspoon Coarse salt
1 tablespoon Dark-brown sugar, packed
½ cub Fresh orange juice
½ cub Rice wine vinegar
¼ cub Red wine vinegar
¼ cub Soy sauce
¼ cub Olive oil

Preparation:

In bowl combine green onion tops, shallots, garlic, ginger and chile.
Set aside.

In another bowl combine allspice, peppers, cinnamon, nutmeg, thyme, salt and brown sugar. Whisk in orange juice, vinegars and soy sauce.
Slowly drizzle in oil, while whisking constantly. Add green onion mixture. Stir to combine. Makes 2 ½ cups.

From: Michael Orchekowski Date: 08-06-95 From: Iris Grayson Date: 19 Feb 96

Jamaican Jerk Sauce ( Harned )

Servings: 1 batch

Ingredients:

4 Dried Habanero chiles or more, (ground)
1/3 cub Onion powder
2 teaspoon Salt
1 teaspoon Ground allspice
1 teaspoon Ground black pepper
1 teaspoon Dried thyme
2 teaspoon Dried cinnamon
2 teaspoon Dried nutmeg

Preparation:

Posted in alt.creative-cook by Dave Fricke (greeze@bga.com), who wrote: "Jerk is a dry marinade that you rub on the meat and let it sit in the fridge for a day or two before slow smoking it. If your guests can handle hot stuff, [try this] jerk seasoning mix. Formatted by Cathy Harned.

Jamaican Ribs or Chicken

Servings: 1 servings

Ingredients:

Ribs or 1 chicken cut up
¾ cub Onions -- chopped
4 large Clove garlic -- minced
2 tablespoon Allspice
1 tablespoon Vinegar
2 tablespoon Salad oil
1 teaspoon Nutmeg
1 teaspoon Salt
12 Bay leaf soaked in hot water
1 Hour

Preparation:

PEPPERS: You can control the heat with the type of peppers you use.
Between the marinade and the cooking, a lot of the heat will be lost, so dont be afraid to throw a couple of whatever hot peppers you have on hand. I use 2 large cayennes, 2-4 chilies, and a token jalapeno.

The preperation: combine everything except the bay leafs and the meat in a large zip lock bag. Add meat and thouroughly mix. Let marinate in the fridge at least 2 hours preferably until the next day. Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as possible still clinging to it. Place half of the bay leafs on the meat. Dump the remaining marinade or use it as insect repellant. Cook very slowly over medium heat turning often. If your grill has a vented hood close it . Do not let meat burn. Cover and cook about ½ hour. After ½ hour remove the bay leaf, turn meat, place the remaining bay leaves on the meat and cook till done (About ½-¾ hours more depending on the heat). Eat. Break out the beer. You'll need it.

From: Meg Antczak Date: 06 May 96

James T's Flame Sauce - Rhp

Servings: 3 cups

Ingredients:

¾ cub ;water
12 Habaneros or datils; choppedand seeded
2 cub Fresh papaya; seeded, peeledand medium-chopped
1 teaspoon Dry mustard
3 Fresh jalapenos; seeded andminced
1 large Bermuda onion; finelychopped
2 large Ripe tomatoes; medium-chopped
1 teaspoon White pepper; freshly ground
1 teaspoon Cayenne pepper; ground
2 tablespoon Fresh oregano; minced
1 tablespoon Fresh parsley; minced
1 tablespoon Cilantro (fresh corainder);minced
1 tablespoon Fresh basil; minced
2 tablespoon Balsamic vinegar
1 tablespoon Salt
2 tablespoon Dark brown sugar; firmlypacked
2 tablespoon Garlic; minced

Preparation:

: Yep, that's 12 habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible.
Rubber gloves are recommended.

: Place all the ingredients in a saucepan and bring to a boil.
Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.

From W.C. Longacre, in Jean Andrews' _Red Hot Peppers_ MacMillan, 1993. ISBN 0-02-502251-2. Typos by Jeff Pruett.

From: Jeff Pruett Date: 01 Jun 96

Jerk Marinade

Servings: 1 servings

Ingredients:

1 Onion, finely chopped
½ cub Scallion, finely chopped
2 teaspoon Ground thyme
1 teaspoon Salt
2 teaspoon Sugar
1 teaspoon Allspice
½ teaspoon Ground nutmeg
1 Hot pepper, finely ground
1 Black pepper
3 tablespoon Soy sauce
1 tablespoon Cooking oil
1 tablespoon Vinegar

Preparation:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Submitted By _THE BALL BLUE BOOK_, MM BY LINDA SHOGREN From: Mary Lou Kakanowski Date: 1½9/94

Jerk Paste

Servings: 1 Cup

Ingredients:

FORMATTED BY LISA CRAWFORD:
Onion; peeled
1 bunch Scallions; trimmed
2 teaspoon Chopped fresh thyme leaves
2 teaspoon Salt
1 teaspoon Ground allspice
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
4 To 6 Scotch bonnet peppers
1 teaspoon Ground black pepper

Preparation:

Process ingredients into a smooth paste in a food processor. You'll have about 1 cup, with will keep, tightly covered and refrigerated, for a month.

Source: Jerk: Barbecue from Jamaica by Helen Willinsky Miami Herald, 10/5/95
From: Date:
From: Dave Sacerdote Date: 02 Feb 97

Jerk Sauce

Servings: 1 Servings

Ingredients:

1 tablespoon Allspice
1 ½ teaspoon Cayenne
1 ½ teaspoon Rubbed sage
¾ teaspoon Cinnamon
2 tablespoon Garlic powder
¼ cub Oil
¾ cub White vinegar
Juice of one lime
1 cub Green onions, chopped
1 tablespoon Thyme
1 ½ teaspoon Fresh-grnd black pepper
¾ teaspoon Nutmeg
2 tablespoon Salt
1 tablespoon Sugar
¼ cub Soy sauce
Juice of one orange
1 Hot pepper, seeded &
Chopped

Preparation:

Toss all the ingredients in the blender and blend-away.

Enjoy, Terri St.Louis-Woltmon

Jerked Barbecued Ribs

Servings: 1 servings

Ingredients:

1 cub Jerk Marinade
1 tablespoon Sugar
2 tablespoon Red wine vinegar
4 pound Pork spareribs
1 ½ cub Barbecue sauce

Preparation:

Combine the Jerk Marinade, sugar, and vinegar. Add the ribs and turn to coat thoroughly. Marinate in the refrigerator for at least 4 hours. Prepare a fire in grill. Set a drip pan in the center of the grill. Place the ribs on the grill over th drip pan, and cook for 1 ½ hours, turning and brushing frequently with the marinade. Brush the ribs with the commercial barbecue sauce during the last 15 minutes of cooking.

Submitted By _THE BALL BLUE BOOK_, MM BY LINDA SHOGREN From: Mary Lou Kakanowski Date: 1½9/94

Jezebel Mustard Sauce

Servings: 1 servings

Ingredients:

1 Jar mustard (6 oz)
1 Jar horseradish (6 oz)
1 Jar apple jelly (6 oz)
1 Jar pineapple preserves(6 oz)

Preparation:

Combine all ingredients. Store in refrigerator. Serve poured over a block of cream cheese, crackers on the side.

Jezebel Sauce - Bph

Servings: 1 Unknown

Ingredients:

16 ounce Jar pineapple preserves
16 ounce Jar apple jelly
1 ½ ounce Can dry mustard
5 ounce Jar horseradish
Salt and pepper to taste

Preparation:

Combine all ingredients in mixer. Refrigerate.

Delicious accompaniment to all meats and good over cream cheese and served with crackers. Keeps well in refrigerator.

John Phillips' "Outdoors" column, "The Birmingham Post-Herald", unknown date. Typos by Jeff Pruett.

Jezebel's Sauce

Servings: 1 Servings

Ingredients:

1 Jar, pineapple preserves
1 Jar, apple jelly
1 Bottle fresh horseradish
1 Can, Coleman's mustard (dry)
Salt and pepper to taste

Preparation:

Mix all ingreds. in elec. mixer. This is
particularly good with ham and it keeps indefinitely in the 'fridge. Serve also over cream cheese with crackers or bagels.

Jim Echols' Cajun Spice

Servings: 6 servings

Ingredients:

1 tablespoon Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ginger powder
¾ teaspoon Black pepper
½ teaspoon Oregano
1 teaspoon Salt
1 teaspoon Cayenne powder
1 teaspoon Crushed chilies
¾ teaspoon White pepper
½ teaspoon Thyme

Preparation:

Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03)

Jim's Teriyaki Marinade & Barbecue Sauce

Servings: 2 cups

Ingredients:

1 cub Soy Sauce
1 cub Water
2 tablespoon Vinegar
2 tablespoon Brown Sugar
1 teaspoon Dry Mustard
½ teaspoon Powdered Ginger
½ teaspoon Garlic Powder
1 teaspoon Hot Pepper Sauce, opt'l
2 tablespoon Corn Starch

Preparation:

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.

BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Joan's Spare Rib Sauce ( Country Style Ribs )

Servings: 4 servings

Ingredients:

1 teaspoon Salt
1 teaspoon Chili powder
1 teaspoon Celery seed
1 cub Brown sugar
¼ cub Vinegar
¼ cub Worchestershire sauce
1 cub Ketchup
2 cub Water
Drops of tobasco
2 package Country style ribs

Preparation:

Combine in a saucepan all ingredients, except ribs. Stir, simmer on low for 15-20 minutes (stir regularly)

Cook ribs slowly 3 hours at 300degF. Turn the ribs often and add more sauce.

original recipe from Joan Barnes, Bennington Vermont. paraphrased and typed by Charlotte Welch, Dec 1994.

Juicy Florida Barbecue Sauce

Servings: 10 Servings

Ingredients:

24 ounce Bottle Ketchup
1 pound Dark Brown Sugar
½ tablespoon Prepared Mustard
1 tablespoon Black Pepper
½ cub Onion Juice
¾ cub Fl. Orange Juice
¾ cub Pineapple Juice
¾ cub Mango Juice
4 tablespoon Corn Starch

Preparation:

Combine all ingreadients in a 1 gallon non-metal container. Mix well.
Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 ½ Quarts

COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken.
baste ribs over grill and turn frequently, using squeeze bottle to keep moist....

Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13.5 Gram Cholesterol, 0 Sodium, 152 milligrams

As copied from the Orlando Sentinel:

Kukn Barbeque Sauce *** Dtnr09c

Servings: 1 Servings

Ingredients:

12 ounce Chili sauce
2 cub Brown sugar
Lemon juice; half
1 tablespoon Worcestershire sauce
1 teaspoon Dry mustard
1 dash Tobasco

Preparation:

Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for at least ½ hour. Tastes great on chicken, pork, or sausages. KUKN is a new radio station in our city, so that's where the name comes from. Hope you like it! FROM: LINNETT VOGEL (DTNR09C)

Lemon Barbecue Marinade

Servings: 10 Servings

Ingredients:

½ cub Lemon juice
¼ teaspoon Salt
½ teaspoon Pepper
1 teaspoon Worcestershire Sauce
¼ cub Vegetable oil
1 Clove Garlic
½ teaspoon Thyme leaves
4 teaspoon Finely chopped onion

Preparation:

Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 ½ - 3 pounds of poultry.

Liquid Smoke Usage Tips

Servings: 1 servings

Ingredients:

Wright's Liquid Smoke

Preparation:

Grilling: For added smoke flavor while grilling, spray or sprinkle Wright's directly on to lava rocks or briquets before heating grill.

Basting: To keep grilled and broiled foods moist, baste with a mixture of 3 tablespoons of Wright's and ½ cup melted margarine.
Use on beef, pork, fish, and vegetables.

A Spritz of smoke: Fill a spray bottle with Wright's Natural Hickory Seasoning and spray foods while grilling, broiling or roasting.

To order a free booklet with recipes using Wrights liquid smoke, call 1-800-NABISCO.

Lone Star Ribs & Barbecue Sauce

Servings: 1 servings

Ingredients:

3 pound Small pork ribs
1 Part black pepper
1 Part paprika
3 Parts salt
***SAUCE***
1 pint Ketchup
1 ½ pint Water
1/3 cub Flour
1 tablespoon Salt
4 teaspoon Sugar
2 ½ teaspoon Paprika
1 ½ teaspoon Pepper
1 ½ teaspoon Chili powder
1 tablespoon Prepared mustard
1 ½ teaspoon Liquid Barbecue SmokeAE
1 cub Worcestershire sauce

Preparation:

Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 ½ to 2 hours or until meat comes away from bone easily. during the last 15 min. baste both sides of ribs with
sauce. Cut ribs and serve.

To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire sauce. Stir into paste; then add the remainder of worcestershire sauce. Pour
this into heated mixture and boil slowly for 20 min. Refrigerate any unused portion. Keeps for several weeks.
Makes about 1qrt.

From: Meg Antczak Date: 08 May 96

Maple Pepper Butter & Glaze

Servings: 1 servings

Ingredients:

½ pound Butter, softened
(2 sticks)
½ cub Plus 2 tbs
Maple syrup
¼ cub Lemon juice
2 teaspoon Lemon zest, finely grated
1 tablespoon Black pepper
Coarsely ground
2 teaspoon Coarse salt
½ teaspoon Black pepper
Finely ground

Preparation:

In a food processor, combine the butter, 6 tbs maple syrup, 3 tbs lemon juice, the lemon zest, coarsely ground pepper and salt. Process until blended and transfer to a bowl. In another bowl, combine the remaining ¼ cup maple syrup, 1 tbs lemon juice, and the finely ground pepper.

Makes enough to glaze a 10-pound turkey.

Fine Cooking November 1995
From: Jim Weller Date: 01 Mar 96

Marinade & Basting Sauce for Brisket of Beef

Servings: 8 servings

Ingredients:

3 cub Dry red wine
3 teaspoon Salt
1 cub Olive or peanut oil
3 tablespoon Poupon mustard
2 tablespoon Wine vinegar
2 tablespoon Prepared horseradish
2 teaspoon Onion powder
3 tablespoon Lime juice
1 teaspoon Garlic powder
2 teaspoon Ground cayenne pepper

Preparation:

Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help"

Marinade for Fish

Servings: 1 recipe

Ingredients:

1/3 cub Brown sugar
¼ cub Pickling spice
2 cub Light soy sauce
¼ cub Lemon juice
½ cub Water
Onion powder
Garlic, Minced
Tabasco sauce
Pepper
1 ½ cub Dry White Wine

Preparation:

Instructions:

Fillet fish. Mix all ingredients and marinade fish with skin side up.
Cook on grill skin side down.

Source/Author: Helen Eastwood's Recipe

Marinade for Fish or Chicken

Servings: 1 cup

Ingredients:

1 large Onion
2 Cloves Garlic
2 Green Onions
¼ Green Pepper
¼ Red Pepper
½ teaspoon Black Pepper
1 teaspoon Thyme
1 dash Allspice
1 dash Ground Ginger
¼ cub Fresh Lime Juice

Preparation:

Combine all ingredients in a food processor or blender; process until onion is finely chopped. Rub well into the skin of a chicken or fish.
Refrigerate overnight.

Source: San Francisco Chronicle
Submitted By KATHERINE SMITH On 07-24-94 1143

Marinade for Lamb or Goat

Servings: 6 servings

Ingredients:

4 cub Chablis wind
1 cub Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoon Louisiana hot sauce
1 cub Soy sauce
1 cub Water
2 tablespoon Olive oil

Preparation:

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"

From: Jim Weller Date: 24 Feb 96

Marinade for Steak

Servings: 4 servings

Ingredients:

1 cub Olive oil
Or:
Or:
2 tablespoon Soy sauce
Coarsely ground pepper
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
½ cub Sherry vinegar
½ cub Wine; red or white
¼ cub Lemon juice
2 Garlic cloves; sliced
2 tablespoon Freshly chopped herbs
Red peppercorns; if desired
1 teaspoon Sugar

Preparation:

"... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.

Mexican Barbeque Sauce

Servings: 1 Servings

Ingredients:

1/3 cub Karo Syrup, Dark
¼ cub Worcestershire Sauce
6 teaspoon Chili Powder (HOT)
1 tablespoon Corn Oil
1/3 cub Strong Coffee
2 teaspoon Dry Mustard
¼ cub Catsup
½ teaspoon Salt
¼ cub Cider Vinegar
½ teaspoon Hot Pepper Sauce

Preparation:

Mix well and allow flavors to blend for one hour or more. By Lynn Rausch

Orange Sauce for Duck

Servings: 4 servings

Ingredients:

2 cub Orange juice - fresh
4 tablespoon Green onions - minced
3 tablespoon White wine vinegar
2 ½ tablespoon Brown sugar - firmly packed
4 tablespoon Butter
10 tablespoon Butter - unsalted, chilled,
Cut into 5 pieces
2 Orange peel - 2x¾-inch
Wide strips-julienne
Salt
Black pepper - freshly
Ground
Nutmeg - freshly ground

Preparation:

Simmer first five ingredients in heavy saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil until sauce is reduced to ½ cup, about 25 minutes. Remove sauce from heat and whisk in four pieces chilled butter. Set pan over low heat and whisk in six remaining butter pieces one piece at a time.

NOTE: Remove pan from heat if drops of melted butter appear. (if sauce breaks, remove and whisk in two tablespoons of chilled butter). Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over carved roast duck.

Serves 4.

From the November/December, 1992 issue of The Louisiana Conservationist.

From: Fred Towner Date: 03 Mar 96

Orange Sauce for Ribs

Servings: 1 Servings

Ingredients:

1/3 cub Orange marmalade
¼ cub Soy sauce
2 teaspoon Cornstarch
¼ cub Lemon juice
1 cl Garlic, minced
2 tablespoon Water

Preparation:

Combine marmalade, lemon juice, soy sauce and garlic in saucepan. Mix cornstarch and water until smooth. Stir into marmalade mixture. Cook, stirring constantly until mixture thickens and boils. Parboil good supply of ribs about 20 min. in boiling water.
Can be frozen in foil until ready for use. Grill ribs and brush with Sauce. Turn and brush again until all of Sauce is used up.

Orange Soy Marinade for Chicken or Veal

Servings: 4 servings

Ingredients:

¼ cub Soy sauce
¼ cub Orange juice
2 tablespoon Lemon juice
1 tablespoon Oil
1 tablespoon Honey
1 teaspoon Grated orange zest
½ teaspoon Grated lemon zest
1 medium Shallot -- minced
1 teaspoon Ginger
¼ teaspoon Ground cloves
dash Black pepper
4 Chicken breast halves with
Bone,sklin

Preparation:

Mix together ingredients and add chicken, cover and refrigerate. Turn regularly.

Grill meat as desired. Marinade can be reserved, brought to a boil in small saucepan and serve as light sauce for grilled meat. makes about 1/3 cup, enough for 4 servings.

From: Meg Antczak Date: 08 May 96

Pesto Fish Sauce

Servings: 1 cup

Ingredients:

3 teaspoon Pesto
¼ cub Creme Fraiche or Sour Cream
2 teaspoon Dijon Mustard

Preparation:

Mix thoroughly. This is a great sauce for poached, grilled, steamed or fried fish.

Pork Tenderloin Marinade

Servings: 1 servings

Ingredients:

1 cub Soy sauce
6 tablespoon Sugar
½ Minced onion (4 tbsp.)
4 Crushed garlic cloves (or 4tsp. minced garlic)
2 teaspoon Ginger
4 tablespoon Oil

Preparation:

Use boneless pork tenderloin. Mix ingredients and set meat in marinade for 6-48 hours - usually one day ahead. Keep turning so entire roast is soaked with marinade. Bake at 350 degrees for time appropriate to size. Peel potatoes and place around pork. Pour marinade over potatoes and turn once while cooking. Also baste meat while cooking. You'll never cook pork any other way once you try this!

Quick & Easy Jerk Sauce

Servings: 1 batch

Ingredients:

1 cub Chopped green onion
¼ cub Unsweetened lime juice
2 tablespoon Dark molasses
2 tablespoon Soy sauce
2 tablespoon Freshly chopped ginger root
2 large Garlic cloves peeled and crushed
2 Jalapenos stemmed and seeded
½ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Nutmeg
⅛ teaspoon Dried tarragon

Preparation:

Puree all ingredients in food processor or blender. Serve over beef, chicken, pork, or lamb.

Rampke also suggested trying it on hamburgers, with brown mustard and cheddar cheese.

Yield: About ¾ of a cup. Formatted by Cathy Harned.

Quick Chicken Wing Sauce

Servings: 1 Servings

Ingredients:

1 cub Medium or Hot Salsa/Picante
3 tablespoon Honey
1 tablespoon Lemon juice
Red Devil Hot Sauce
Dry Mustard

Preparation:

Measurements are not exact! You'll have to experiment until you get the taste YOU want. For a small amount of this sauce, start with one cup of Salsa. Add about 3 T honey, 1 T lemon juice (don't need this, but it adds some tartness), and a few shakes of Red Devil hot sauce (or Tabasco). Instead of Red Devil or Tabasco, use dry mustard which doesn't "take over" the sauce as much as Red Devil or Tabasco.

Mix well. Taste. If not hot enough, use Hot Salsa or Hot Picante and/or add more Red Devil.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

Red Wine Marinade for Beef

Servings: 6 servings

Ingredients:

½ cub Vegetable oil
2 tablespoon Fresh lemon juice
¼ teaspoon Black pepper
1/3 cub Red wine
¼ teaspoon Dried thyme
2 Large garlic cloves minced

Preparation:

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

Refreshing Yogurt Marinade

Servings: 6 Servings

Ingredients:

1 pound Mango
2 cub Nonfat plain yogurt
1 tablespoon Honey
2 teaspoon Dry mustard -- hot
¼ cub Mint leaves
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper

Preparation:

Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve ½ cup to serve as a dipping sauce.

Salsa Cubano Barbecue Sauce

Servings: 1 Servings

Ingredients:

1 medium White onion, chopped
5 cl Garlic, chopped
½ cub Sour orange juice < OR >
1/3 cub Lime juice (see note)
½ teaspoon Oregano
½ teaspoon Cummin seeds
¼ teaspoon Salt
½ cub Water

Preparation:

Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more.
Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.

Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores.

Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18.5 milligrams Summited By............ Enrique W. Perez

SAUCE FOR BARBEQUE CHICKEN

Servings: 8 Servings

Ingredients:

½ cub Catsup
1 dash Tabasco
2 tablespoon Brown sugar
1 cub Garlic; finely minced
2 tablespoon Worcestershire
¼ teaspoon Dry mustard
1 tablespoon Vinegar
½ teaspoon Salt

Preparation:

Although here in Eastern N.C. tomato based barbeque sauce is next to heresy, I have used this recipe for barbeque chicken for many years.
It only takes 5 minutes to cook. Combine ingredients in saucepan.
Cook and stir occasionally over low heat for 5 minutes.
Place chicken pieces in large pan and bake in 350 degree oven for 30 minutes without sauce. Then pour sauce over chicken & cook an additional 30 minutes, basting OFTEN. Note:watch and check every five minutes to keep it from burning during the last 15 mins. Hope you can use this. Judy/NC FROM: JUDY GARNETT (PJXG05A)

SAUCE FOR CHICKEN ALOHA

Servings: 1 Servings

Ingredients:

1 Chicken leg and bones from
Chicken breasts
½ tablespoon Paprika
2 tablespoon Olive oil
½ cub Mushroom stems
1 tablespoon Flour
½ cub Brown gravy
½ cub Sour cream
Lemon juice
Salt and pepper

Preparation:

Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 min., turning once or twice. Add mushroom stems and cood 10 min. more.
Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly--do not boil--until juices are well mixed. Add brown gravy, boil, and season with salt, peppper, and lemon juice. Strain and serve with the breasts.

Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
The Greenbrier Hotel, White Sulphur Springs,
WV

SAUCE FOR MEAT & CHICKEN

Servings: 5 Servings

Ingredients:

2 ½ tablespoon Butter
1 pound Fresh mushrooms, cleaned &sliced thick
2 Shallots, finely chopped
1 tablespoon Chopped fresh parsley
½ teaspoon Oregano
1 cub Dry white wine
1 ½ cub Beef stock, heated
1 ½ tablespoon Tomato paste
1 ½ tablespoon Cornstarch
3 tablespoon Cold water
3 tablespoon Heavy cream (opt.)
Few drops Worcestershiresauce
Few drops Tabasco sauce
Salt & Pepper

Preparation:

Heat butter in saute pan over medium heat. Add mushrooms, shallots, parsley and oregano. Cook 10 minutes. Season with salt and pepper.
Add wine and cook 4 minutes over high heat. Incorporate beef stock, tomato paste, Worcestershire and Tabasco sauces. Cook 8 to 10 minuts over low heat. Dissolve cornstarch in cold water; stir into sauce and cook 2 minutes. If desired, add cream and cook 2 minutes. Serve with red meat, chicken, veal or lamb. Source: Pol Martin's Supreme Cuisine. MM: Lyn.

Sauce for Salmon

Servings: 1 cup

Ingredients:

1 gallon Apple cider
4 Shallots, chopped
2 tablespoon Black peppercorns

Preparation:

Put all the ingredients in a big nonreactive kettle and boil them for 4-6 hours, or until you have about 1 cup of syrupy liquid. Strain the sauce. It doesn't need to be refrigerated if you're only keeping it for a day or two. Warm the sauce over low heat before serving.

Beat That!
by Ann Hodgman
ISBN 1-881527-92-1

From: Diane Lazarus Date: 21 May 96

Sauteed Catfish with Ginger Peach Sauce

Servings: 4 Servings

Ingredients:

GINGER PEACH SAUCE:
1 tablespoon Butter
½ teaspoon Ginger, ground
16 ounce Peaches, sliced; drained
1 cub Fruit spread, peach
1 tablespoon Catsup
1 tablespoon Vinegar, white wine

CATFISH:
½ cub Flour
1 tablespoon Thyme leaves; crumbled
1 teaspoon Salt
½ teaspoon Pepper, black
1 ½ pound Catfish fillets
2 tablespoon Oil
1 tablespoon Butter
½ cub Pecans, chopped

Preparation:

You may use 1-½ c peeled sliced fresh peaches instead of the canned peaches.

Melt butter in a small saucepan over medium heat; add ginger and stir 1 minute. If using fresh peaches, add and cook, stirring occasionally, until peaches are fork tender, about 2 minutes. Add canned peaches, if using, and preserves; stir until jam melts. Stir in catsup, vinegar and hot pepper sauce. Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2 weeks) To serve, warm sauce, stirring, in a sauce pan over medium heat.

Makes about 2 cups.

In a medium size bowl or pie plate, combine flour, thyme, salt and pepper. Rinse fish and pat dry. Dredge fish in flour mixture; shake off excess and lay fillets in a single layer on a plate. In a 10 to 12 inch frying pan over medium heat, heat oil and butter; add pecans and stir until fragrant, 1 to 2 minutes.
Transfer nuts to paper towels to drain. Add fish to pan, without overlapping (you may need to cook in 2 batches) Cook until fish is crisp and golden on bottom, about 4 minutes; turn fillets over and cook until fish is opaque and tender in center of thickest area, another 4 minutes. Transfer fish briefly to paper towels to drain then arrange on plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each serving; sprinkle with pecans.

Makes 4 servings.

Ginger Peach Sauce is a nice counterpoint to the savory crispness of the fish. Keep some around to try with fried catfish, fried oysters or grilled shrimp.

Per serving, including 3 Tablespoons sauce: 433 cal./ 23g prot./ 31g carbo./ 4g sat./ 11g mono./ 9g poly./ .3g om-3/ 66mg chol./ 413 mg sdm.

From: Simply Seafood Magazine - Winter 1991

Posted on GEnie by S.MEASE [COOKIE LADY], Feb 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Sauteed Skirt Steak with Onions

Servings: 4 servings

Ingredients:

2 tablespoon Butter or marg.
2 medium Onions; sliced
1 ½ pound Skirt steak; cut into pieces
½ cub Beef broth
2 tablespoon Ketchup; or substituteCatsup [G]
2 tablespoon Red wine vinegar
¼ teaspoon Dried thyme
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Melt butter in skillet over med heat. Add onions, cook until just starting to brown, about 5 min. Remove onions; set aside. Increase heat to high. Add steak to skillet; cook until med rare, 3-5 min per side. Transfer to carving board; cover to keep warm. Return onions to pan. Stir in broth, vinegar, ketchup, thyme, salt and pepper. Bring to a boil. Cook, stirring up the browned bits from the pan, until slightly thickened, about 1 min. Slice steak; transfer to serving platter. Pour sauce over steak and serve.

From Women's World, July 25, 1995. Posted by Jim Weller.

SAVORY CHICKEN BBQ SAUCE

Servings: 1 Servings

Ingredients:

½ cub Corn oil
1 ¼ cub Water
¼ cub Onion -- chopped fine
2 Cloves garlic clove --
Crushed/chopped
1 ½ teaspoon Sugar
1 teaspoon Salt
1 ½ teaspoon Chili powder
1 ½ teaspoon Paprika
1 teaspoon Pepper
½ teaspoon Dry mustard
dash Cayenne -- to taste
2 tablespoon Vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon Corn starch and water
dash Liquid Smoke opp.

Preparation:

Combine all ingredients except corn starch, simmer 30 min.To thicken add slurry of corn starch and water, let cool. Marinate chicken 1hour and baste while bbqing. Serve chicken with sour cream.

Recipe By : Morgan Keffer

From: Date:

Spicy Korean Marinade

Servings: 1 recipe

Ingredients:

¼ cub EDEN Organic Shoyu
¼ cub EDEN Brown Rice Vinegar
⅛ cub EDEN Hot Pepper Sesame Oil

Preparation:

Combine ingredients. Marinate tempeh, tofu, fish, chicken for several hours or overnight. Can also be used as a sauce.

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>

Spicy Lavender Marinade for Chicken

Servings: 1 Servings

Ingredients:

¼ cub Fresh sage
⅛ cub Fresh lavender leaves
⅛ cub Fresh marjoram leaves
4 teaspoon Lime juice
8 teaspoon Olive oil
2 cl Garlic
1 teaspoon Tabasco sauce (or to taste)
1 teaspoon Salt

Preparation:

This marinade is loaded with fresh herbs; Tabasco provides the bite.

DIRECTIONS:

Combine the ingredients in a food processor or blender and chop thoroughly Marinate chicken pieces in the mixture for at least half an hour before grilling; baste the chicken several times while cooking.

Makes about ½ cup of marinade; enough for 4 chicken breasts.

Source: Randy Hague, Fresno, California
** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

From: Paul Macgregor Date: 09 Jan 97

Steak Marinade

Servings: 1 servings

Ingredients:

2 tablespoon Lemon juice
¼ cub Oil
3 teaspoon Worcestershire sauce
2 Garlic, minced

Preparation:

1. Pierce steak so marinade can penetrate. 2. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours.

Stir Fry Sauce

Servings: 6 tbsp.

Ingredients:

3 tablespoon Soy sauce
2 tablespoon Rice wine or sake
1 tablespoon Chinese black vinegar orWorcestershire sauce

Preparation:

Combine soy sauce, wine and vinegar.

Struttin' Sauce

Servings: 2 Cups

Ingredients:

1 tablespoon Oil, preferably canola
1 Medium onion, chopped
2 Cloves garlic, minced
1 cub Tomato puree
¾ cub Cider vinegar
¾ cub Water
6 tablespoon Brown sugar
6 tablespoon Chili powder
¼ cub Tomato paste
3 tablespoon Worcestershire sauce
3 teaspoon Celery salt
1 tablespoon Prepared yellow mustard
1 tablespoon Fresh ground black pepper
1 tablespoon Corn syrup
1 tablespoon Pure liquid hickory smoke
¾ cub Water

Preparation:

In a saucepan, warm the oil over medium heat. Add the onion and garlic and sauté until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

** This recipe originally called for SIX TABLESPOONS of chili powder!
I tried six teaspoons and it was still pretty spicy for my family.
Adjust to taste. **

~ SOURCE: SMOKE AND SPICE

Stuart Anderson's Teriyaki Sauce

Servings: 1 servings

Ingredients:

THE REGISTER:
¼ cub Sesame seeds
2 cub Soy sauce
¾ cub Sugar
1 ½ tablespoon Hot pepper sauce
¾ teaspoon Pepper
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
¼ cub Asian sesame oil
1 tablespoon Cornstarch
¼ cub Water
1 tablespoon Brown sugar

Preparation:

Toast sesame seeds: Place in sm skillet on med heat. Shake to keep seeds moving and toast until lightly. Browned. Combine with soy sauce, sugar, hot sauce, pepper, garlic, and ginger. Stir in sesame oil. Bring to simmer. Mix together cornstarch, water, and brown sugar until smooth. Stir into hot glaze. Simmer until sauce is slightly thickened. Makes 2 ¾c. Serve as basting sauce or marinade for baked, broiled, or grilled chicken, beef, steak, pork chops, or fish.
S: Ask Your Neighbor

Swordfish Marinades

Servings: 1 pound of f

Ingredients:

EXAMPLE NUMBER ONE:
¼ cub Lime juice
2 tablespoon Olive oil
1 tablespoon Minced fresh herbs(dill, rosemary,cilantro, or thyme)
½ teaspoon Garlic; minced
1 pinch Pepper

EXAMPLE NUMBER TWO:
3 tablespoon Balsamic vinegar
3 tablespoon Olive oil
2 teaspoon Shallot or onion; minced
½ teaspoon Dijon mustard
1 pinch Pepper

EXAMPLE NUMBER THREE:
¼ cub Dry white wine
2 teaspoon Ginger; minced
2 teaspoon Green onion; minced
1 pinch Dried red pepper flakes

Preparation:

Stir together the chosen marinade ingredients in a small bowl and pour the marinade evenly over the swordfish in a shallow glass dish.
Marinate for 15 to 30 minutes, turning once or twice, just before cooking. Acids in contact with the fish for long periods toughen the flesh.

Simply Seafood Fall 1993 Submitted By DIANE LAZARUS MSG# 26841

TANGY BARBECUE SAUCE

Servings: 24 Servings

Ingredients:

¾ cub FROZEN APPLE JUICE, UNDILUTE
6 ounce TOMATO PASTE
3 tablespoon APPLE VINEGAR
2 teaspoon LEMON JUICE
1 teaspoon CHILI POWDER
1 teaspoon SOY SAUCE
¼ teaspoon ONION POWDER
¼ teaspoon PEPPER
⅛ teaspoon SALT

Preparation:

COMBINE ALL INGREDIENTS IN A 1 QUART MEASURE. STIR WELL AND COVER WITH WAX PAPER. MICROWAVE ON HIGH FOR 6 TO 8 MINUTES; STIRRING AFTER 3 MINUTES. LET STAND, UNCOVERED, 5 MINUTES. SERVE WITH CHICKEN.

Teriyaki Marinade & Barbecue Sauce for Caribou

Servings: 2 Cups

Ingredients:

1 cub Soy Sauce
1 cub Water
2 tablespoon Vinegar
2 tablespoon Brown Sugar
1 teaspoon Dry Mustard
½ teaspoon Powdered Ginger
½ teaspoon Garlic Powder
1 teaspoon Hot Pepper Sauce, opt'l
2 tablespoon Corn Starch

Preparation:

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.

BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Posted by: Jim Weller

Teriyaki Marinade (Atlas)

Servings: 1 Cup

Ingredients:

¼ cub Soy sauce
¼ cub Sake
2 tablespoon Safflower oil
2 tablespoon Dark sesame oil
3 tablespoon Light brown sugar
2 tablespoon Rice vinegar
2 Garlic cloves, crushed
1 teaspoon Ginger, grated

Preparation:

Combine all the ingredients in a small container. Let stand until the sugar is dissolved. When brushing onto the foods, swirl the mixture often to keep it well combined.

Use to marinade cut & pressed tofu, marinade for 1 hour, or marinade cubed tempeh for 1 hour or cubed seitan. Aternatively, brush over grilling tomatoes.

Nava Atlas, "Vegetarian Celebrations"

Texas Table Sauce for Barbecue

Servings: 8 servings

Ingredients:

MAKES SAUCE FOR 6LB MEAT:

STORES WELL,SERVE WITH ANY:

BB-Q MEAT:
¾ cub CIDER VINEGAR
¾ cub WARM WATER
1 tablespoon SALT
1 teaspoon Coursely ground pepper
1 teaspoon Hungarian ground PAPRIKA
2 tablespoon Dark brown sugar
1 tablespoon Dark molasses
3 tablespoon Dry mustard
½ cub Ketchup
¼ cub Chile sauce
3 tablespoon Worcestershire sauce
1 cl Garlic,,pressed
2 tablespoon Minced onion
1 cub Butter

Preparation:

In a 2 cup measure, conbine vinegar and water.
Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Set aside to boil over medium/low heat. Stir in vinegar water.
: TRANSFER to outside grill and simmer uncovered for an hour or so,,, stirring from the jar in the refrigerator. SERVE HOT WITH BARBECUE,,, (this is VERY similiar to one served in one of our more popular BBQ restaurants.)

From: Carl Berger Date: 14 May 96

Threadgill's Barbecue Sauce

Servings: 1 Quart

Ingredients:

2 Cloves garlic
1 Orange; split
1 Yellow onion; split
½ cub Brown sugar
1 Bay leaf
½ cub Honey
16 ounce Tomato sauce
14 ounce Ketchup(1 regular size bottl
½ cub A.1. Steak Sauce
¼ cub Prepared mustard
2 teaspoon Tabasco Sauce
2 ounce Worcestershire sauce
2 tablespoon Red wine vinegar
4 ounce Bock beer

Preparation:

Combine all ingredients and bring to a boil, stirring to keep them from burning, then reduce to a simmer, stirring occasionally. Simmer about 1 hour, then remove from heat and strain. Refrigerate unused portion.

"Song to Barbecue Sauce" by Roy Blount, Jr.

"Brush it on chicken, slosh it on pork,
Eat it with fingers, not with a fork.
I could eat barbecued turtle or squash -
I could eat tar paper cooked and awash
In barbecue sauce.

Nothing can gloss
Over barbecue sauce."

"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food

from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor

typed and posted by teri Chesser - 1/96
From: Teri Chesser Date: 04 Feb 97

Venison Sauces

Servings: 6 Servings

Ingredients:

¼ pound Sugar
½ pint Champagne vinegar
Sweet Sauce:
6 ounce White or red currant jelly
6 ounce White or red wine

Preparation:

Sharp Sauce:

Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed.

Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes.

Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks of mutton thus: broil the meat on a quick fire till it is browned, then stew it slowly. Skim, strain, and serve the gravy it yields, adding salt and a teaspoonful of walnut pickle.

From: The Scots Kitchen with Old-time Recipes Shared By: Pat Stockett

Vernon's Jerk Pork

Servings: 1 servings

Ingredients:

3 large Onions
2 tablespoon Ginger
2 teaspoon Allspice
2 tablespoon Garlic
12 Scotch bonnet pepperscrushed or any hot pepper
1 cub Soy sauce
2 tablespoon Black pepper
2 cub White vinegar

Preparation:

Grind onions and peppers in food processor.
Add remaining ingredients in mixing bowl.
Marinate 4 - 6 slices fresh ham or fresh butt overnight.
Next day cook in oven for 1 ¼ hr.
Put on grill for 15 - 20 minutes, brushing with sauce.

From Vernon's Jerk Palace.

Vernon's Jerk Style Jamaican Chicken

Servings: 6 Servings

Ingredients:

1 ¼ pound Large white onions,quartered
½ pound Fresh Jamaican chiles (alsocalled Scotch bonnets),
Cored and quartered (SeeNote)
4 ounce Fresh ginger, peeled
¼ cub Ground allspice
¼ cub Fresh thyme leaves
3 tablespoon Freshly ground black pepper
1 cub White wine vinegar
1 cub Dark soy sauce
1 Chicken (4 to 6 pounds),well rinsed, patted dry,
And cut into 6 pieces

Preparation:

This pungent Jamaican sauce can be used to marinate pork butts (makes em run faster), beef round roasts, porgies, red snapper, as well as chicken. Says Vernon, "You can even use my sauce like ketchup. One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered.

JERK SAUCE

* Pulverize the onions, chiles, and ginger in a blender or food processor. Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce.

* Coat the chicken with the sauce. Cover and marinate in the refrigerator for 24 hours, turning once.

* Preheat the oven to 350 degrees. Place a meat thermometer in one of the thigh pieces. Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan.
Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermometer

* Preheat a broiler or grill

* Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire.
Remove from the heat and let sit for 15 minutes before eating

* Serves 6

NOTE: Be sure to wear rubber gloves when handling these very hot peppers. If you don't you could irritate and burn your skin. Keep your gloves away from your face and eyes.

Worcestershire Butter Sauce

Servings: 4 servings

Ingredients:

½ cub Butter Or Margarine
1 tablespoon Parsley; Chopped
2 tablespoon Lemon Juice
1 ½ teaspoon Worcestershire Sauce
⅛ teaspoon Salt

Preparation:

Melt the butter in a small saucepan and then add the remaining ingredients. Heat thoroughly and serve over fish or vegetables.

Worchestershire Sauce - the Orginal Recipe

Servings: 1 gal

Ingredients:

1 Old gallon jar
1 can (15 ounce) kidney beans
1 bottle of sauce sauce
1 teaspoon Garlic powder
2 State of Main Sardines,
Packed in soy oil
6 quart Apples, green or ripe,
Peeled and sliced
2 quart Or more, brown vinegar
1 Onion, sliced
3 tablespoon Ground cloves
2 tablespoon Ground tumeric
2 tablespoon Ground nutmeg
3 tablespoon Ground asllspice
3 tablespoon Powdered coffee or
3 cub Boid down black coffee
2 teaspoon Red pepper
4 tablespoon Corn syurp
6 tablespoon Salt
3 tablespoon Mustard
1 tablespoon Sugar

Preparation:

Take the kidney beans, drain and pass through a food mill and add to gallon jar. Add soy sauce and garlic.

placee sardines in small bowl of vinegar and mash with fork. Add to jar. Peel and slice apples and place them in about a six or eight quart cooking pot. Cover them just to the top with brown vinegar.
Add onion, cloves, tumeric, nutmeg, allspice, and coffee. Bring to a boil and slowly boil for about 2 hours. As the water in the vinegar evaporates add half water and half vinegar to replace it. Stir frequently as apples burn easily, and tend
to stick. Remove and run through a food mill and add eight cups of the pureeto the jug or jar.

Now add: red pepper, corn syrup, salt, mustard, and sugar. Fill the balance of the jar up with vinegar. Shake up well and leave stand for 24 hours and it then is ready to use.
From: Brent Williams Date: 08 Nov 94