Combine everything in a large pot and mix well. Bring mixture to rolling boil over high heat, stirring frequently from bottom to keep onions and garlic from settling to the bottom and scorching. When it boils, turn heat down and simmer 1 to 1 1/2 hours. Take from heat; cool at room temperature. Once cooled, cover and refrigerate. It will keep well for up to a month if covered properly refrigerated. Serve this sauce with oysters in the shell or with prawns in a casserole. Oysters, fresh shucked and topped with this sauce and then with parmesan cheese, are wonderful. Another idea for serving: spread the sauce lightly on 6-8 oz salmon fillets in a baking dish and bake for about 12 minutes in a 425 degree oven. Wonderful on sliced beef or chicken for quick lunch sandwiches. Cut French bread, spread the sauce on it, add Double Gloucester or Leicester cheese and toast/broil from the top. Or put poached egg on bread or English muffin, spread sauce over the egg, add grated cheddar cheese, top with jalapeno slices and toast/broil till the cheese melts. Serve with chilled fruit for a perfect breakfast. Source: From The Ark Restauant CookBook: The Ark, Cuisine of the Pacific Northwest, by J. Lucas & N. Main (1983) Note: The Ark is restaurant in Long Beach, Washington--on the Washington coast. Typos by Brenda Adams <adamsfmle@aol.com> Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 18:28:29 -0400 From: ADAMSFMLE@aol.com NOTES : Youd never suspect that a hearty old favorite could become this kind of taste experience. Those who taste it for the first time get wide eyes, moan quietly and eat till they can no longer focus their eyes at all. Veterans just eat and eat and eat.
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