BARBECUE SAUCE

1/4 cup margarine

2 medium onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

2 tablespoons brown sugar
1/4 teaspoon garlic salt

1 cup tomato catsup

1/2 cup water

1/4 cup lemon juice or vinegar
1 tablespoon Worcestershire sauce
2 dashes Tabasco sauce

Melt the margarine, add chopped onion and cook until
onions are transparent. Add remaining ingredients and simmer
for 10 minutes.

THIN BARBECUE SAUCE

1/2 pound butter or margarine
1 pint vinegar

1/2 cup water

1 teaspoon dry mustard

2 tablespoons chopped onion
11/2 teaspoons sugar

1/2 cup catsup

1/2 cup Worcestershire sauce
1/2 cup chili sauce

1/2 lemon, juice only

1 clove of garlic in cheesecloth bag

Mix all together and simmer 1 hour to blend seasonings.
Remove garlic bag. Addcayenne pepper for ‘thot’? sauce. This
sauce may be made in advance and stored in refrigerator.

saat 1 quart.

GAIL’S BARBECUE SAUCE
1/2 cup catsup

11/2 teaspoons salt

1/4 teaspoon Tabasco sauce
1/8 teaspoon chili powder

1 cup water

1/2 teaspoon dry mustard

1 tablespoon brown sugar
1 garlic clove (optional)

Mix and pour over or baste.

RICH TOMATO SAUCE

bottle catsup

teaspoon salt

teaspoon pepper

tablespoon dry mustard

clove garlic, chopped

drops Tabasco

tablespoons brown sugar

tablespoons vinegar
Mix and store in refrigerator. Brush over pre-cooked
ribs during last few minutes of cooking.

Mix dry mustard to a paste with cold water, then it will

blend in with other ingredients easily.

NN PEE Ep
ire ~SSwW
ie) CO

SPECIAL LAMB BARBECUE SAUCE
1/2 cup salad oil

1/4. cup cider vinegar
12 leaves of fresh mint
2 sprigs rosemary

1 small onion

3 cloves garlic

Add vinegar and oil to the finely cut herbs, onion and
garlic. Let this sauce stand to blend flavours. Brush the
meat before cooking and then once or twice during cooking.

10

LAMB BARBECUE SAUCE
1/4 cup salad oil
1/2 cup sherry wine

2 tablespoons vinegar (preferably tarragon or wine
vinegar)

1/2 teaspoon salt

2 cloves minced garlic

2 tablespoons chopped green pepper

1/4 teaspoon dry mustard

Mix and let stand for at least half hour before using to
blend flavours. Or marinate the chops in the mixture for
several hours before broiling.

SPECIAL SAUCE FOR HOT DOGS AND HAMBURGERS
tablespoons salad oil
medium onion chopped
green pepper, chopped
tablespoons brown sugar
tablespoons prepared mustard
teaspoon Worcestershire sauce
teaspoon Salt
/4 cup catsup
Combine and simmer 15 minutes.

OHRENNE EH to

MEALS-ON-STICK
(Kabobs)

A kabob is a meal-on-a-stick. Select meat and vege-
tables that cook in the same time. Meats (beef steak and lamb)
that take longer to cook than tomatoes, mushrooms, and green
peppers can be placed on separate skewers.

Grill the vegetables on separate skewers about the last
10 minutes of the cooking time for the meat. Do not over-
crowd,

Heat should reach all sides of the chunks of meat.
MINIATURE KABOBS make tempting hors d’ouevres.,
FRUIT KABOBS are excellent dessert treats.

Use long metal skewers or hardwood sticks.
wooden sticks in water before using.

SPECIAL TRICKS: Soak kabobs in sauce or “brush with
zesty sauce during cooking.

Soak

LAMB-APRICOT KABOBS
3 pounds lamb leg or shoulder

Trim lamb and cut into 1 1/2-inch cubes.
bowl and cover with Apricot Marinade.

Place in refrigerator for several hours or overnight.
Drain meat and thread cubes onto long metal skewers, allowing
space between for thorough cooking.

Place skewers on grill 4 to 5 inches over the glowing
coals. Turn frequently to brown evenly. Kabobs will be done
in about 20 minutes, Heat the marinade in which the meat has
soaked and serve it with the Kabobs. Makes 10 servings.

Place in

APRICOT MARINADE

2 tablespoons butter or margarine
1 medium onion, chopped fine
1/2 clove garlic, chopped fine
2 cups apricot pulp (11 ounces dried apricots, cooked)
1 teaspoon salt
1 tablespoon curry powder

Dash of cayenne pepper

1/4 cup brown sugar
3 _ tablespoons vinegar
1 cup water, about (include cooking liquor from apricots)

Melt butter in heavy skillet or saucepan. Add onions
and garlic and cook until soft. Add remaining ingredients.
Mix thoroughly.

Cover and simmer about 10 minutes, adding water if
mixture is too thick. Cool and pour over lamb cubes, Makes
3 1/2 cups.