Yield: 2 quarts
Measure | Ingredient |
---|---|
2 cups | Catsup |
½ pounds | Butter (or marg.) |
2 cups | Vinegar |
1 tablespoon | Tabasco sauce |
4 ounces | Worcestershire sauce |
1 tablespoon | Sugar, brown |
1 tablespoon | Onion juice |
1½ \N | Garlic cloves; minced |
2 tablespoons | Salt |
2 tablespoons | Pepper |
Combine all ingredients in a saucepan and bring to a boil. Remove from heat, cool, and store in jars for use as needed to mop on beef, chicken, or pork on barbecue grill.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94