Recipe - Big Batch Barbecue Sauce

One half cup Finely chopped celery
One half cup Finely chopped green pepper
1 Minced garlic clove
One fourth cup Butter
4 cup Catsup
1 cn (10 1/2oz) chicken gumbo
Soup
2 tablespoon Vinegar
One half teaspoon Bottled hot pepper sauce
1 cup Dry white wine

In large saucepan cook celery, green pepper & garlic in butter until
tender. Stir in soup, catsup, vinegar, hot pepper sauce & One half cup
water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour
into 12 cup freezer containers. Seal, lable & freeze. Use to baste
chicken, frankfurters, ribs or steaks the last 1015 minutes of
barbecuing. Heat remaining sauce & pass with meat.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip