Recipe - Barbecue Sauce With Mustard

One half cup Sugar
One fourth teaspoon Ground oregano
One half teaspoon Ground thyme
1 teaspoon Salt
One half teaspoon Pepper
1/8 teaspoon Cayenne pepper
One half teaspoon Cornstarch
One half cup Vinegar
1 cup Molasses
1 cup Ketchup
1 cup Prepared mustard
2 tablespoon Oil

Combine first seven ingredients in a small saucepan. Stir in enough
vinegar to make a paste. Combine molasses, ketchup, mustard, oil and
remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour
into a glass jar; cover tightly. Store refrigerated for up to 3 months.
Baste over chicken, turkey, ham or hot dogs.

Yields: 4 cups From: "Taste of Home" Magazine but recipe from "Barbecuing
and SausageMaking Secrets" book Posted by: Debbie Carlson Cooking Echo

STEVEN.FRANK%ACC1BBS@SSR.COM

(STEVEN FRANK)

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