Swine lake ballet sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | YELLOW MUSTARD |
| 1 | cup | CIDER VINEGAR |
| ⅔ | cup | PACKED BROWN SUGAR |
| 3 | tablespoons | PAPRIKA |
| 1 | tablespoon | (HEAPING) CHILI POWDER |
| 1 | teaspoon | GROUND RED PEPPER |
| 1 | teaspoon | WHITE PEPPER |
| 1 | teaspoon | MSG; (0PTIONAL) |
Directions
MAKES ABOUT 2 CUPS
IN A MEDIUM SAUCEPAN, COMBINE INGREDIENTS OVER MEDIUM LOW HEAT, AND SIMMER 10 TO 15 MINUTES. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.
USES: AS A MARINADE, BASTE AND TABLE SAUCE FOR PORK OR POULTRY. BE CAREFUL...DOESN'T WASH OUT OF TUTUS.
Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.