Yield: 32 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Water |
| 18 ounces | Tomato paste |
| 12 ounces | Molasses |
| 1½ cup | Dark corn syrup |
| ¾ cup | White vinegar |
| ¾ cup | Honey |
| 2 tablespoons | Paprika |
| 2 tablespoons | Whiskey |
| 2 tablespoons | Worcestershire sauce |
| 1 tablespoon | Liquid smoke |
| 1 tablespoon | Hot pepper sauce |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Ground red pepper -- or to |
| \N \N | Taste |
| 2 \N | Bay leaves |
In a 4-quart dutch oven, combine all ingredients. If necessary, use a wire whisk to mix well. Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves. Store in the refrigerator for up to two weeks. Makes 8 cups. Penny Halsey (ATBN65b). Note: Recipe may be halved, or extra sauce may be frozen.
Recipe By : Midwest Living, August 1994 From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking