7 3/4 oz junior peach cobbler, 1 jar
1/3 cup catsup
1/3 cup vinegar
1/3 cup brown sugar, packed
1 each clove garlic, minced
1 tbsp worcestershire sauce
1/2 tsp ginger, ground
1/4 tsp mace, ground
1 tsp onion salt
Directions
NOTE: If the baby food is not available, you could use the same
amount of
finely chopped peaches, if canned, well drained before
chopping. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++
Combine all the ingredients thoroughly. Core the hot dogs diagonally
on three sides. Barbecue basting with the sauce about three times
while they are cooking. You can also use this on pork or chicken or
the heated sauce in a chafing dish with sliced hot dogs.
Makes about 1 1/2 cups of sauce, (enough for 2 lbs of hot dogs).
Servings: 4 servings
Barbecue Sauce For Hot Dogs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sauce
The History of Recipes
We are able to follow the history of meal recipes back into distant history, in fact as far back as ancient Egypt, and potentially, even further back. In practice though, generally, these early recipes were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and asafoetida. As we move on, we have some interesting books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the spicy food that is served today, but instead descriptions of the types of meals cooked for the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new culinary innovations created an increase in manuscripts on cookery, the majority of which are kept safe in academic collections. During the following few hundred years, the wealthy families of Europe strove to offer the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, recipe books were greatly in demand mostly due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Barbecue Sauce For Hot Dogs recipe.
