Barbecue Sauce - All Purpose

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INGREDIENTS

Butter For Sauteing
1 qt Yield
1 c Mushrooms; Coarsely Chopped
1 c Water
1/2 c Catsup
1 lg Onion; quartered
3 tb Brown sugar
1 md Green Pepper; quartered
1 cn Tomato Sauce (8 Oz.)
1/2 Stick Butter Or Margarine
3 Garlic ; minced
3/4 ts Tabasco sauce
1 ts Fresh ground black pepper
2 1/4 ts Fresh Ground Pepper
1 ts Salt; More If Needed
1/4 ts Cayenne pepper
1 1/2 tb Caraway seeds
2 tb Worcestershire Sauce
8 oz Tomato paste
3 tb Liquid Smoke Flavoring
1 c Apple Cider Vinegar

Servings

INSTRUCTIONS

1. In a non-aluminum saucepan melt butter for mushrooms, add mushrooms and cook until tender about 8-10 minutes, they should not be completely cooked. 2. Set aside. 3. Using food processor with metal blade: While processor is running, add garlic cloves one at a time, and keep running until garlic sticks to side of processor bowl, stop processor. 4. Add quartered onion, and process until pieces are about 1/4 inch in size, remove. 5. Add quartered green pepper, and chop to same size as onions. 6. Put all ingredients in saucepan, except seasonings, mix well. Bring to boil, and reduce heat. 7. Add seasonings, and simmer 30 minutes or more if desired. 8. Adjust salt 9. During the cooking time you may want to cook covered or uncovered, depending upon desired thickness of the sauce. 10. Adjust seasoning. Baste meat with sauce while BBQing. This sauce is great for BBQd chicken, spareribs, pork chops, and sliced pork. Hint: When adding seasonings add salt first, stop when you can just barely taste the salt. Now add pepper to taste. Add remaining spices/herbs. Adjust spices to your taste. Serve additional sauce with the meat. Freeze leftover sauce, it will keep frozen for months. Recipe by: In old BBQ book 1961 + MHM Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" on Nov 12, 1997

NOTES

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Barbecue Sauce - All Purpose

Butter For Sauteing 
1 qt Yield 
1 c Mushrooms; Coarsely Chopped 
1 c Water 
1/2 c Catsup 
1 lg Onion; quartered 
3 tb Brown sugar 
1 md Green Pepper; quartered 
1 cn Tomato Sauce (8 Oz.) 
1/2  Stick Butter Or Margarine 
3  Garlic minced
3/4 ts Tabasco sauce 
1 ts Fresh ground black pepper 
2 1/4 ts Fresh Ground Pepper 
1 ts Salt; More If Needed 
1/4 ts Cayenne pepper 
1 1/2 tb Caraway seeds 
2 tb Worcestershire Sauce 
8 oz Tomato paste 
3 tb Liquid Smoke Flavoring 
1 c Apple Cider Vinegar

1. In a non-aluminum saucepan melt butter for mushrooms, add mushrooms and  cook until tender about 8-10 minutes, they should not be completely cooked.    2. Set aside.    3. Using food processor with metal blade: While processor is running, add  garlic cloves one at a time, and keep running until garlic sticks to side  of processor bowl, stop processor.    4. Add quartered onion, and process until pieces are about 1/4 inch in  size, remove.    5. Add quartered green pepper, and chop to same size as onions.    6. Put all ingredients in saucepan, except seasonings, mix well. Bring to  boil, and reduce heat.    7. Add seasonings, and simmer 30 minutes or more if desired.    8. Adjust salt    9. During the cooking time you may want to cook covered or uncovered,  depending upon desired thickness of the sauce.    10. Adjust seasoning. Baste meat with sauce while BBQing. This sauce is  great for BBQd chicken, spareribs, pork chops, and sliced pork.    Hint: When adding seasonings add salt first, stop when you can just barely  taste the salt. Now add pepper to taste. Add remaining spices/herbs. Adjust  spices to your taste. Serve additional sauce with the meat. Freeze leftover  sauce, it will keep frozen for months.    Recipe by: In old BBQ book 1961 + MHM    Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"  <mmitch-fay@worldnet.att.net> on Nov 12, 1997

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Nutrition

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Serving Size: 1 Serving (449g)
Recipe Makes: 10 Servings

Calories: 414
Calories from Fat: 57 (14%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.8g
Cholesterol 12mg		4 %
Sodium 3327.9mg		115 %
Potassium 3726.9mg		98 %
Total Carbohydrate 87.7g		26 %
	Dietary Fiber 14.4g	57 %
	Sugars, other 73.3g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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