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| Heloise Barbeque Sauce |
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| Category: Soups |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 1/2 | cups | Cider Vinegar | | 4 | tsp | Lemon Juice | | 3 | tbsp | Worchestershire Sauce | | 2 | tsp | Brown Sugar | | 1 | tbsp | Prepared Mustard | | 3/4 | tsp | Salt | | 1/2 | tsp | Flour Enhancer | | 1 | cup | Catsup | | 1 | tbsp | Liquid Smoke | | 1 | tsp | Garlic Powder | | 1 | tsp | Cayenne Pepper | | 1 | cup | Tomato Puree |
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| Instructions: |
| 1. | Mix ingredients well | | 2. | Pour into a quart jar and put lid on | | 3. | Refrigerate | | 4. | When ready to use, just heat | | 5. | Will keep several weeks |
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| Recipe submitted 12/15/2006 |
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