Other recipes in this category
  • Steve
    2 lg. onions chopped
    4 cloves garlic minced
    1/2 c. vegetable oil
    1 1/2 tsp. kosher salt
    1 tbsp. fresh ground pepper
    1/4 tsp. cayenne
    1 tbsp. paprika
    4 tbsp. wine vinegar
    5 1/2 c. ketchup
    1 c. packed brown sugar
    4 tbsp. tomato paste
    1/4 c. apricot jam
    Hot pepper sauce to taste
    1 tbsp. Worcestershire sauce
    1 c. soy sauce
    1/2 c. honey
    1 tbsp. lemon juice
    2 tbsp. Dijon mustard
    Saute onions and garlic in oil over medium flame until softened. Add salt pepper cayenne and paprika. Continue cooking approximately 10 minutes. Add vinegar cook another 10 minutes. Add remaining ingredients. Simmer in covered pot for 1 hour. Stir frequently.
  • Barbeque Sauce
    1 med. onion
    2 tbsp. fat (can omit)
    2 tbsp. vinegar
    2 tbsp. brown sugar
    1/4 c. lemon juice
    1 c. ketchup
    3 tbsp. Worcestershire sauce
    1/2 tbsp. prepared mustard
    1 c. water
    1/2 c. chopped celery
    Salt & red pepper to taste
    Brown onion in 2 tablespoons of fat. Mix all ingredients simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe. This recipe is enough sauce for one 3 1/2 lb. frying chicken. Staff
  • Bar-b-que Sauce
    1/4 c. water
    1/2 c. catsup
    1 sm. minced onion
    1 tsp. mustard
    1 tsp. lemon
    1 tbsp. brown sugar
    1 tbsp. Worcestershire
    Combine all ingredients in saucepan and cook until well heated. Use on desired meat.
  • Bar-b-que Sauce
    2/3 c. catsup
    3 tbsp. mustard
    2 tbsp. vinegar
    2 tbsp. Heinz 57 sauce
    2 tbsp. brown sugar
    1 finely chopped onion browned in oil
    Mix together and put over pork or beef roast chopped. Simmer.
  • Relish For Barbeque Meat Or Hot Dogs
    1/2 head cabbage (med. chopped fine)
    1 med. size onion minced
    Combine cabbage and onion. Put on enough mustard to thoroughly cover and to your taste. Serves 12 barbeque meat sandwiches or 12 hot dogs.