Stuff & more stuff

(Please note in the pull down menu that Stuff & more stuff has a few sub pages to enjoy — at least I hope you will.)     🙂

BBQ SAUCE    (Jerry Thompson)

1  ¼   GALLON KETCHUP
1 PINT MOLASSES
1 PINT BURGUNDY WINE  (I use red/burgundy cooking wine and it works)
¼ CUP RED HOT SAUCE
1 POUND BROWN SUGAR
¼ CUP CHILLI POWDER
2 DASHES OF SALT
¼ CUP BLACK PEPPER
1 PINT LIQUID SMOKE
1 PINT WHITE VINEGAR
¼ CUP GRANULATED SUGAR
1 CUP LEMON JUICE
1 QUART  WATER
PINCH OF BASIL LEAVES
PINCH OF TARRAGON
DASH OF GROUND MACE

IN A LARGE STOCKPOT, MIX ALL THE INGREDIENTS TOGETHER AND BRING TO A BOIL. THE SAUCE IS READY TO SERVE.

YIELD: 2 GALLONS

 Jezebel Sauce (Janet B)
1 16 oz. jar Apple Jelly — stir with fork.

1 16 oz. jar Pineapple Preserves
1 small jar horseradish or to taste (I used 3 T.)
2 T. course ground black pepper
1 doz. red maraschino cherries, drained and chopped
Mix together and serve as topping for block of cream cheese.  Serve with your favorite crackers. 

A word of testimony: this is good stuff!!!  kt

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