September 2000

RECIPE OF THE

MONTH

Barbeque Sauce

Shirley Y. - Bala, PA

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dark corn syrup	2/3 c.	1 1/3 c.	2 c.	2 2/3 c.	3 1/3 c.	4 c.
creamy peanut butter	1/4 c.	1/2 c.	3/4 c.	1 c.	1 1/4 c.	1 1/2 c.
soy sauce	1/4 c.	1/2 c.	3/4 c.	1 c.	1 1/4 c.	1 1/2 c.
cider vinegar	1/4 c.	1/2 c.	3/4 c.	1 c.	1 1/4 c.	1 1/2 c.
sliced green onions	1/4 c.	1/2 c.	3/4 c.	1 c.	1 1/4 c.	1 1/2 c.
garlic clove	1	2	3	4	5	6
clove	1	2	3	4	5	6
ginger	1 t.	2 t.	3 t.	4 t.	5 t.	6 t.
red pepper, dried and crushed	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	3 t.
grilling meat	1 1/2 - 2 lbs.	3 - 4 lbs.	4 1/2 - 6 lbs.	6 - 8 lbs.	7 1/2 - 10 lbs.	9 - 12 lbs.

Assembly and Freezing Directions:
Mix all the sauce ingredients thoroughly and allow to sit at room temperature for at least one hour to allow the flavors to mix and develop. Place the meat in a freezer bag or rigid container. Pour the sauce over the meat. Allow to marinade 4 hours or longer, turning the meat occasionally, before grilling, or freeze right in the sauce and thaw thoroughly before grilling.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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This page was last updated on Wednesday, June 11, 2008.