PART I - Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen. PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the following three wet ingredients in the measuring cup with the dry liquids and mix thoroughly. Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and all. Remove as soon as the meat falls away from the rind - about 20 to 30 minutes. Add enough water to maintain a ?dipping sauce? consistency. After the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil mixed with 2 tsp instant orange Jello powder. GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND REFRIGERATE. HEAT BEFORE USING. Posted to bbq-digest by "Magers"
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|Serving Size: 1 Serving (1307g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 89 (2%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 1357.5mg||47 %|
|Potassium 1646.9mg||43 %|
|Total Carbohydrate 963.7g||283 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 955.5g|
|Protein 3.8g||5 %|
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Calories per serving: 3849
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