Recipe - Bertha Hayess Cornmeal Brownies

One fourth cup Cider Vinegar
One half cup Water
2 tablespoon Sugar
1 tablespoon Prepared Mustard
One fourth cup Butter or Margarine
1 Thick lemon Slice
1 Onion; cut or sliced up
One half teaspoon Pepper
1 One half tablespoon Salt
One fourth teaspoon Cayenne Pepper
Three fourths cup Heinz catsup
2 tablespoon Worcestershire sauce

In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion,
and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and
catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
NOTE: I do not use cayenne or salt and always double this recipe. Into the
double recipe, I add about One fourth to 1/3 cup brown sugar. This gives the sauce
more of a sweet and sour taste. It is just excellent on Baby Back Ribs,
which I simmer in water with a little vinegar, garlic and just a pinch of
salt for about 30 minutes before barbequeing. Through trial and error, I
have found that Heinz catchup is thicker and makes a "clingier" sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini