Recipe - Creole Baked Fish

2 cup Water
2 cup White vinegar
One half cup Butter or margarine
One half cup Sugar
One fourth cup Worcestershire sauce
One fourth cup Catsup
2 dr Hot sauce
1 lg Purple onion; chopped
6 Stalks celery; chopped
1 Lemon; thinly 8liced
1 Bay leaf
1 tablespoon Salt
2 tablespoon Ground red pepper
2 tablespoon Celery seeds
1 teaspoon Garlic salt
1 teaspoon Dry mustard
1 teaspoon Pepper

Combine all ingredients in a Dutch oven, stirring well; bring to a boil.
Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring
occasionally. Remove and discard bay leaf. Use sauce for basting, or serve
with beef, pork, or chicken.

Makes about 7 cups. Scanned & Proofed by Gene Johnston
(ejohnston@mailexcite.com)

Recipe by: Meco Barbecue & Smoker Cookbook

Posted to MCRecipe Digest V1 #893 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 09, 1997