From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: rec.food.cooking
Date: Wed, 09 Sep 92 08:33:07 CDT
Organization: Vermi-net, Houston, Tx. 77098

jlecher@pbs.org writes:

> You know, I used to love barbeque sauce from a bottle. But recently
> I've had BBQ ribs several times at a REAL rib place, and have
> realized just how weak the bottled BBQ sauce is.
> So, I've thrown away all of my coupons, and I am ready to
> explore the joys of making my own sauce.
> So send me your recipes! Here I am, spatula in hand!
>
> Thanks in advance, everyone.
> Jane
>

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Quick Barbecue Sauce
Categories: Sauces/dips
  Servings:  2

    1/4 c  Finely Chopped Onion
      1 ea Clove Garlic, Finely Chopped
      2 T  Butter Or Margarine
      1 c  Catsup
    1/4 c  Brown Sugar, Firmly Packed
    1/4 c  Lemon Juice
      1 T  Worcestershire Sauce
      1 t  Prepared Mustard
    1/8 t  Hot Pepper Sauce

  In small saucepan, cook onion and garlic in margarine until tender.  Add
  remaining ingredients; bring to a boil.  Reduce heat; simmer uncovered 15
  to 20 minutes.  Use as basting sauce for pork, chicken or beef.
  Refrigerate leftovers.
  MICROWAVE:
  In 1-qt glass measure, microwave margarine on full power (high) 30 to 45
  seconds or until melted.  Add Onion and Garlic.  Microwave on full power
  (high) 1 1/2 to 2 minutes, or until tender.  Add remaining ingredients;
  cover with waxed paper.  Microwave on full power (high) 3 to 5 minutes or
  until mixture boils.  Microwave on 2/3rds power (medium-high) 4 to 5 mins.
  to blend flavors.  Proceed as above.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Barbeque Sauce
Categories: Sauces/dips Healthy
  Servings:  1

    1/4 c  Water
    1/4 c  Vinegar
      3 T  Oil
    1/2 c  Chili Sauce -or- Catsup
      3 T  Worcestershire Sauce
      1 T  Dry Mustard
      1 ds Freshly Ground Black Pepper
      2 T  Onion, chopped

  Combine all ingredients and simmer for 15 to 20 minutes.
  Good with beef, pork or chicken.
  
  makes about 1-1/2 cups per recipe serving
  approx. calories per serving: 1/4 cup= 95; 1 T.= 25
  
  AMERICAN HEART ASSOC.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Barbecue Sauce
Categories: Sauces/dips
  Servings:  4

    3/4 c  Chopped Onion
    3/4 c  Tomato Catsup
    1/3 c  Lemon Juice
      3 T  Worcestershire Sauce
      2 t  Salt
    1/2 c  Salad Oil
    3/4 c  Water
      3 T  Sugar
      2 T  Prepared Mustard
    1/2 t  Pepper

  Cook onion until soft in oil.  Add remaining ingredients.  Simmer 15
  minutes.  Good for steak, chicken or other barbecue favorites.

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------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Comforting Barbecue Sauce
Categories: Cajun Sauces/dips
  Servings: 25

      4 c  Onions, chopped
      1 c  Celery, chopped
      1 c  Bell pepper, chopped
      1 c  Fresh parsley, chopped
      1 c  Peanut cooking oil
      2 T  Garlic, chopped
      3 c  Steak sauce
    1/2 c  Louisiana hot sauce
      3 c  Ketchup
      3 t  Salt
      1 c  Southern Comfort Liquor

  In a large skillet, saute onions, celery, bell pepper and parsley
  in peanut oil until onions are clear or tender.  Add garlic and
  cook a little longer.  Add steak sauce, hot sauce, and ketchup.
  Salt to taste.  Add Southern Comfort.  Bring to a boil.  Lower
  heat and cover.  Cook for 2 to 3 hours.  This sauce can be stored
  in the refrigerator for several weeks.
  Makes 3 quarts to 1 gallon.
  Justin says, "This is not to drink, no.  It's to use as a
  bubba-que sauce, but it also, too, is mighty fine for soppin."
  From Justin Wilson's "Outdoor Cooking With Inside Help"

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* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *