Recipe - Kansas City Barbecue Sauce

One fourth teaspoon Ground allspice
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground mace
One fourth teaspoon Fresshly ground black pepper
One half teaspoon Curry powder
One half teaspoon Chili powder
One half teaspoon Paprika
One fourth cup White vinegar
One half teaspoon Hot sauce
1 cup Ketchup
1/3 cup Dark molasses

Check out the May\June issue of "Saveur" Magazine. Its got a great article
on "KC BBQ" this time. Veri informative as well as containg a couple of
good recipes. Here's one:

Sift together allspice, cinnamon, mace, pepper, curry powder, chili powder
and paprika into a bowl. Stir in vinegar, then add hot sauce, ketchup, and
darkmolasses and mix until very well blended. Serve warm or at room
temperature. Sauce may be stored in an airtight container in refrigerator
for 23 weeks or in freezer for up to 6 months.

Posted to bbqdigest by muddy@ibm.net on Apr 20, 1998