Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (8-ounce) tomato sauce |
| 1 cup | Catsup |
| 1 cup | Red wine vinegar |
| ½ cup | Honey mustard |
| ½ cup | Hickory-smoked worcestershire sauce |
| 3 tablespoons | Butter or margarine |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Paprika |
| 1 tablespoon | Seasoned salt |
| 1½ tablespoon | Hot sauce |
| 1 tablespoon | Lemon juice |
| 1½ teaspoon | Garlic powder |
| ¼ teaspoon | Chili powder |
| ⅛ teaspoon | Ground red pepper |
| ⅛ teaspoon | Black pepper |
Combine all ingredients in a large saucepan. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally.
Makes 4 cups. Scanned & Proofed by Gene Johnston (ejohnston@...) Recipe by: Meco Barbecue & Smoker Cookbook Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997