09-28-2004, 09:44 PM
4 c Tomato sauce
1 1/2 c Cola, Coca-Cola, Pepsi, RC
1 1/2 c Cider vinegar
1 1/2 c Chili sauce
1/4 c Prepared mustard
1/2 c Bottled steak sauce
2 ea Juice from 2 lemons
1/2 c Worcestershire sauce
2 tb Vegetable oil
1 tb Soy Sauce
3 ts Tobasco Sauce
1 1/4 c Dark brown sugar, packed
2 tb Black pepper, fresh ground
2 tb Garlic salt
1 tb Dry mustard
In a large saucepan, combine the tomato sauce, cola, vinegar,
chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a
simmer over medium heat.
In a small bowl or glass jar with a lid, combine the borwn
sugar, pepper, garlic salt, and dry mustard. Stir or shake to blend.
Add the dry ingredients to the tomato mixture and stir well.
Increase the heat to medium-high and bring to a brisk simmer,
stirring frequently. Cook for about 20 minutes or longer for
thicker, more intensely flavored sauce. The longer the sauce
cooks, the less is its final volume.
Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to tepid. Use immediately or cover and refrigerate up to 1 week.
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1 1/2 c Cola, Coca-Cola, Pepsi, RC
1 1/2 c Cider vinegar
1 1/2 c Chili sauce
1/4 c Prepared mustard
1/2 c Bottled steak sauce
2 ea Juice from 2 lemons
1/2 c Worcestershire sauce
2 tb Vegetable oil
1 tb Soy Sauce
3 ts Tobasco Sauce
1 1/4 c Dark brown sugar, packed
2 tb Black pepper, fresh ground
2 tb Garlic salt
1 tb Dry mustard
In a large saucepan, combine the tomato sauce, cola, vinegar,
chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a
simmer over medium heat.
In a small bowl or glass jar with a lid, combine the borwn
sugar, pepper, garlic salt, and dry mustard. Stir or shake to blend.
Add the dry ingredients to the tomato mixture and stir well.
Increase the heat to medium-high and bring to a brisk simmer,
stirring frequently. Cook for about 20 minutes or longer for
thicker, more intensely flavored sauce. The longer the sauce
cooks, the less is its final volume.
Cover the saucepan and reduce the heat to low. Cook for about 30 minutes until the flavors are well blended. Cool to tepid. Use immediately or cover and refrigerate up to 1 week.
[signature]