Spicy BBQ sauce
1/3 cup butter.
2 tabsp. water.
2 tabsp. vinegar.
1 tabsp. worcestershire sauce.
1 Tsp. sugar.
1 Tsp. onion salt.
1/2 Tsp. garlic powder.
1/2 Tsp. black pepper.
a dash of cayenne pepper.
heat stirring until butter is melted.
HOT SAUCE
Habanero Pepper Sauce
12 Habanero peppers -- stems
-removed -- peppers chopped
1/2 cup Chopped onion
2 Cloves garlic -- minced
1 tablespoon Vegetable oil
1/2 cup Chopped carrots
1/2 cup Distilled vinegar
1/4 cup Lime juice
Saute the onion and garlic in oil until
soft; add the carrots with a small amount
of water. Bring to a boil, reduce heat and
simmer until carrots are soft. Place the
mixture and raw chiles into a blender and
puree until smooth. Don't cook the
peppers, since cooking reduces flavor of the
Habaneros. Combine the puree with vinegar
and lime juice, then simmer for 5 minutes
and seal in sterilized bottles. Heat index
: 9 on a scale of 1-10.
Yields 2 cups
Bob Emert
Chef's Sauce
1/4c. prepared mustard
1/4c. pineapple juice
2tbs. packed brown sugar
1/2Tsp. prepared horseradish
dash of salt
heat and brush on pork or ham, the last 15
minn. of cooking
SPAGETTI SAUCE
8 servings
1 lb Ground beef
1/2 lb Italian sausage; bulk
1 c Onion; chopped
2 Garlic clove; minced
2 cn Tomatoes; 16 oz, cut-up
2 cn Tomato sauce; 8 oz
2 cn Mushrooms; 4 oz, chopped and
-drained
1 c Green pepper; chopped
4 tb Tapioca; quick-cooking
2 Bay leaves
1 ts Basil, crushed & dry
1 ts Oregano, crushed & dry
1/4 ts Pepper
ds Salt
Hot cooked spaghetti
In a skillet cook ground beef, sausage,
onion, and garlic until meat
is brown and onion is tender; drain off
fat.
Meanwhile in crockpot, combine undrained
tomatoes, tomato sauce, mushrooms, green
pepper, tapioca, bay leaves, oregano, basil,
pepper, and salt. Stir in browned meat
mixture.
Cover; cook on low-heat setting for 10-12
hours or high heat setting for 5-6 hours.
Remove bay leaves. Serve over hot
spaghetti. Makes
8-10 servings. By Spaghetti Joe
