Monday, April 25, 2011


1/4 pound (115 g.) butter or margarine 1 teaspoon prepared mustard
1/2 bottle Heinz ketchup                                 1 teaspoon horseradish
1 teaspoon black pepper 1 dash "Accent"
4 teaspoons brown sugar 1/2 cup vinegar
3 teaspoons paprika 1 garlic button- minced
2 teaspoons celery salt 2 lemons squeezed
4 teaspoons Worcestershire sauce 1/4-1/2 teaspoon Tabasco (to taste)
1 pint beef or chicken stock
This sauce may be used for chicken, beef, pork, or veal.

Combine all ingredients. Simmer half-hour. Strain.
Refrigerate for future use. Makes two quarts (a little more than two litres).
For spare ribs: cook ribs in slow oven at 325°F (170°C)- basting
often. Bake uncovered, adding sauce after 1-1/2 hours.
Turn oven up to 400°F (205°C): cover ribs with sauce...bake 45
miniutes until glazed, brown, and tender.