Text 6070, 79 rader
Skriven 2008-04-26 00:03:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: picnic
==================
 -=> On 04-24-08  13:41,  Ruth Haffly <=-
 -=> spoke to Janis Kracht about picnic <=-

 RH> Whatever you want to do, just don't over do.  I'd be happy to have you
 RH> help me but if you need to slow down and rest, Steve can help also. He
 RH> probably will be, anyways, unless he falls into the black hole of your
 RH> computer room. (G)
 
   Roger that:-}}  It is common that folks make too much.  They figure
   to give a full size serving to everyone, but when everyone does that
   we end up with a dozen or more full size servings for everyone.
   That is why we so often do Sunday left-over day:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sheila's Backyard Bbq Sauce
 Categories: Barbeque, Sauce, Copycat, Restaurant
      Yield: 5 cups
 
      2 tb Vegetable oil
      1 md Onion, peeled and slivered
      4    Whole cloves garlic, peeled
           -- and halved
      1 cn Peeled plum tomatoes, crushd
           -- w/ juice (28 oz.)
  1 1/2 c  Ketchup
      1 c  Fresh orange juice
      6 tb Fresh lemon juice
      6 tb Red-wine vinegar
    1/2 c  Water
    1/4 c  Honey
    1/4 c  (packed)dark-brown sugar
      3 tb Crystalized ginger, finely
           -- chopped
      2 tb Dark molasses
      1 tb Worcestershire sauce
    1/4 ts Tabasco, or more to taste
      2 tb Chili powder
      1 tb Ground coriander
      1 tb Dry mustard
      1 ts Salt, or more to taste

MMMMM--------------------------SEE NOTE-------------------------------
 
  NOTE:   Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie
  Riddle.
  
  1. Place the oil in a medium-sized heavy pot.  Add the onion and cook
  for 5 to 7 minutes over medium heat until goldern brown.  Stir in the
  garlic during the last minute.
  2. Add all of the remaining ingredients to the pot and combine well.
  3. Bring to a boil, reduce heat to very low and cook, stirring often,
  for 45 minutes to an hour, or until the sauce thickens and has a
  smooth texture.
  4. Remove the onion and garlic with a slotted spoon; discard.  Adjust
  seasonings to taste.  If the sauce is too thick, add a small amount of
  water.  Cool to room temperature and refrigerate in covered
  containers for up to two weeks.
  
  Per ounce: 44 calories, .9 g fat, no cholesterol
  
  Concocted by Sheila Lukins, inspired by
  Sonny Bryan's, Dallas, Tx
  May 95, Parade magazine
  
  posted by teri chesser  May 95
  
  From: Teri Chesser                    Date: 05-27
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:07:08, 26 Apr 2007
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