Yield: 8 cups
| Measure | Ingredient |
|---|---|
| ½ cup | Celery, chopped |
| ½ cup | Green bell pepper, chopped |
| 1 clove | Garlic, minced |
| ¼ cup | Butter |
| 4 cups | Catsup |
| 1 can | Onion soup, condensed 10 1/2 oz can |
| 1 can | Chicken gumbo soup, condensed, 10 1/2 oz can |
| ½ cup | Water |
| 2 tablespoons | Vinegar |
| ½ teaspoon | Tabasco sauce |
| 1 cup | White wine, dry |
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.
Submitted By GRANT AMES On 03-17-95