Swine lake ballet sauce

1 servings

Ingredients

Quantity Ingredient
1 cup YELLOW MUSTARD
1 cup CIDER VINEGAR
⅔ cup PACKED BROWN SUGAR
3 tablespoons PAPRIKA
1 tablespoon (HEAPING) CHILI POWDER
1 teaspoon GROUND RED PEPPER
1 teaspoon WHITE PEPPER
1 teaspoon MSG; (0PTIONAL)

Directions

MAKES ABOUT 2 CUPS

IN A MEDIUM SAUCEPAN, COMBINE INGREDIENTS OVER MEDIUM LOW HEAT, AND SIMMER 10 TO 15 MINUTES. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: AS A MARINADE, BASTE AND TABLE SAUCE FOR PORK OR POULTRY. BE CAREFUL...DOESN'T WASH OUT OF TUTUS.

Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.

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