NEW RECIPES:
Peggy Nesmith's Lemon Chiffon Ice Cream
Vinaigrette
Provencal
Wiener
Schnitzel
Hello!
I was honored to receive so many requests for the ingredients to the BBQ
sauces we used at the RTL - 98 party. Here's the information: (I
tripled this to get the amount we needed to cook "Wilbur."
"Pete Van Deman's BBQ Sauce"
1/3 cup Honey
1/3 cup Molasses
1 Head Garlic (broken into unpeeled cloves)
2 Tbsp whole cumin seeds
3 Tbsp whole coriander seeds
1 Tbsp whole black peppercorns
8 small dried chilies
Combine the above in a large pot over medium low heat. Cook for 30
minutes, stirring occasionally. Add the following:
3 Cans (16oz each) whole tomatoes
3 Tbsp tomato paste
Cook for 15 minutes then stir in the following:
4 Cups water
4 Cups Distilled White Vinegar
1/4 Cup Salt
Simmer for 2 - 4 hours. Enjoy!
Here's the dipping sauce:
"Eastern Carolina BBQ Sauce"
2 Cups Vinegar
1 Tbsp Crushed Cayenne Pepper
Combine and boil for a few minutes. Set aside and let cool.
"You can check out; but you can never leave,"
Jeff