Recipe - Really Really Smell Good Sweet Mustard Sauce

One fourth cup Granulated lite brown sugar
2 teaspoon Mustard powder
One half teaspoon Celery salt; stir the dry
ingredients
One fourth cup Worcestershire
3 tablespoon BALSAMIC VINEGAR
One fourth cup Clean water

From dry cup, then on to the liquid, measure into a small sauce pan:

Bring to a boil just before serving, on account of the smell. It will be
thin so use a spoon to parcel it out to the worthy. I dribbled this over
Shake and Bake Pork Chops, Three fourths inch thick, and the audience said that it
would be even better over nekkid Pork Q. Obviously, I have my next
assignment. This batch served four, and they complained that it was skimpy.
This is how we learn.
Posted to bbqdigest V5 #801 by jprather@usa.net on Dec 31, 1997