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Texas Barbecue Sauce
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    Texas Barbecue Sauce

    Sauce recipe that follows should be used only at the table, not for grilling. Try mixing it with cooked, shredded beef or pork for sandwiches.

  • 1/4 cup ( 1/2 stick) butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 ribs celery, finely chopped
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 3 bay leaves
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon chili powder, or to taste
  • In a large stainless steel or enamelware saucepan melt the butter. Add onion, garlic and celery. Cook and stir until onion is tender. Stir in catsup, vinegar, 1 1/2 cups water and Worcestershire sauce. Add bay leaves and pepper. Simmer uncovered 15 to 20 minutes, stirring now and then to prevent sticking. Stir a small amount of sauce into chili powder and blend well. Stir chili mixture into sauce. Remove bay leaves. Let stand at room temperature 1 hour or longer before serving. Leftover sauce can be refrigerated for several days.
    Makes 2 cups.

    Per 1/4 -cup serving:
    fats: 6 grams (54% of calories) calories: 100 cholesterol: 15 milligrams carbohydrate: 13 grams protein: 1 gram sodium: 518 milligrams

    From: "Barbecued Ribs, Smoked Butts And Other Great Feeds" By Jeanne Voltz (knopf, 1990)
    Posted By: www.news-observer.com
    Post Date: 7/7/98

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