Florida Barbecue Sauce
2 c Margarine or butter
1 c Cider vinegar
1 c Ketchup
6 oz Prepared horseradish
6 Limes or lemons; juiced
1 ts Salt
1 tb Worcestershire sauce
1 ts Hot pepper sauce
In a medium stainless-steel or enamelware saucepan melt margarine or butter
slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and
Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to
Use as basting sauce for pork, chicken or other meats and serve as a table
sauce. Leftover sauce can be refrigerated and kept up to a week.
NOTE: If using this sauce for chicken, lemons are better than limes; limes
give a pleasant tang to pork and other meats.
NOTES : Good for pork and chicken.
Posted to bbq-digest by RockMc@aol.com on Feb 8, 1998