In large saucepan cook celery, green pepper & garlic in butter until tender. Stir in soup, catsup, vinegar, hot pepper sauce & 1/2 cup water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour into 1-2 cup freezer containers. Seal, lable & freeze. Use to baste chicken, frankfurters, ribs or steaks the last 10-15 minutes of barbecuing. Heat remaining sauce & pass with meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (6753g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 576 (11%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 122mg||38 %|
|Sodium 48600.7mg||1676 %|
|Potassium 22050.9mg||580 %|
|Total Carbohydrate 1178.2g||347 %|
|Dietary Fiber 40.8g||163 %|
|Sugars, other 1137.4g|
|Protein 95.9g||137 %|
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Calories per serving: 5062
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