¼ c Onion; Chopped, 1 small ¼ c Butter Or Margarine ¼ c Chile Sauce 2 ts Mustard; Dijon-style 16½ oz Purple Plums; 1 cn, * 6 oz Frozen Lemonade; Thawed,1 cn
* Plums should be drained, pitted and finely chopped. Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.
1 c Catsup ½ c Brown Sugar; Firmly Packed ¼ c Lime Juice 2 tb Ground Red Chiles; To Taste 1 tb Vegetable Oil 1 tb Worcestershire Sauce 1½ c Onion; Chopped, 3 Medium 2 JalapenoChiles; * 2 Cloves Garlic;Finely Chopped 12 oz Tomato Paste; 1 cn 12 oz Beer; Any Brand
Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce.
----- Recipe via Meal-Master (tm) v8.05
Title: Barbecue Sauce for Hot Dogs Categories: Fruits, Sauces Yield: 4 Servings
7¾ oz Junior Peach Cobbler; 1 Jar 1/3 c Catsup 1/3 c Vinegar 1/3 c Brown Sugar; Packed 1 Clove Garlic; Minced 1 tb Worcestershire Sauce ½ ts Ginger; Ground ¼ ts Mace; Ground 1 ts Onion Salt
NOTE: If the baby food is not available, you could use the same amount of finely chopped peaches, if canned, well drained before chopping. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++
Combine all the ingredients thoroughly. Core the hot dogs diagonally on three sides. Barbecue basting with the sauce about three times while they are cooking. You can also use this on pork or chicken or the heated sauce in a chafing dish with sliced hot dogs.
Makes about 1½ cups of sauce, (enough for 2 lbs of hot dogs).
1 c Catsup ¼ c Lime Juice 1 tb Vegetable Oil 1½ c Onion; Chopped, 3 Medium 2 Cloves Garlic;Finely Chopped 12 oz Beer; Any Brand ½ c Brown Sugar; Firmly Packed 2 tb Ground Red Chiles; To Taste 1 tb Worcestershire Sauce 2 JalapenoChiles; * 12 oz Tomato Paste; 1 cn