Yield: 1 Cup
|½ cup||Onion; chopped|
|¼ cup||Vegetable oil|
|8 ounces||Can tomato sauce|
|¼ cup||Brown sugar; firmly packed|
|1½ teaspoon||Lemon rind; grated|
|¼ cup||Lemon juice|
|2 tablespoons||Worcestershire sauce|
|2 tablespoons||Prepared mustard|
|1 tablespoon||Fresh parsley; chopped|
: Cook onion and garlic in oil in a skillet over medium heat, stirring constantly, until tender. Add tomato sauce and remaining ingredients. Reduce heat, and simmer 20 minutes, stirring often.
: Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during last 10 minutes of cooking time for burgers, chicken, or ribs. Refrigerate any leftover table sauce, and discard any remaining basting sauce. Yield: 1 cup.
From Ruth Sherrer of Texas, in May, 1994"Southern Living". Typos by Jeff Pruett.
From: Jeff Pruett Date: 05-15-96 (22:35) Winquest Pc (199) Cooking