Today it's a pumpkin pie to make and later on, Bar-B-Q marinated chicken tenders for supper.
I have now used the last of the *Louisiana sauce I made, doing up eight pounds of boneless skinless chicken. The zip-loc bag with the contents will diminish by about 1/4 this evening and the rest will be frozen for future yums.
And, no, my oven isn't unlevel - my trip to it with the filled crust was shaky - to say the least! It's a good thing I had put foil under the pie or I'd have had a real mess.
Come on over and we'll have some pie! My man just came inside to tell me that we're now have freezing rain! Yuk!
Now for the big cleanup! Oh well...what else do I have to do?
*LOUISIANA BAR-B-Q SAUCE
1/2 Cup (1 stick) BUTTER
4 whole garlic cloves, peeled
1 1/2 Cups dark brown sugar (packed)
2 tsp. celery seed
2/3 Cups lemon juice (from real lemons)
3 Tblsp. apple cider vinegar
1/3 Cup French’s horseradish mustard
1/3 Cup Worcestershire sauce
2—4 tsp. Tabasco sauce
1-14 oz. bottle Heinz catsup
1/3 Cup Heinz chili sauce
In heavy pot, melt butter, add garlic cloves & brown lightly.
Add all of the rest and simmer at least 45 minutes. (I simmer very low for about an hour.)
• Pour into qt. jar and age in refrigerator at least a week before using.
Will last several months.
This recipe came to me from a long time girlfriend in 1960. Her mother had traveled to Louisiana with some ladies and they ate in a high class restaurant. The sauce on the meat was so delicious, she asked to see the chef. She convinced him to sell his recipe to her, because he wouldn't tell it. She told my girlfriend that she paid a lot for it and had to promise that she wouldn't give it to anyone else. Well...she did; she gave it to her daughter and her daughter then gave it to me. Because I believe in sharing I have passed it on the many others to enjoy.
It is especially delicious on chicken and ribs, topped on meatloaf, and can be used as a hot dip for anything. I have even marinated chicken tenders in it and then baked them in the oven. Personally we like to dip finger foods and then fingers!
The key to making this is to use a very heavy pot. •Then it can be funneled into several small jars when hot and saved in the refrigerator.