16 oz tomato sauce
2 tbsp brown sugar
1/4 cup vinegar
2 tbsp worcestershire sauce
1 tsp salt
1 tbsp paprika
1 tsp dry mustard
1 tsp chili powder
2 tbsp chopped green onion tops
1/8 tsp cayenne pepper
Directions
salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15
minutes, stirring occasionally.
Serve hot. Makes 2 1/2 cups. ***** While there was no indication, I
would expect that this is best with Pork, since the idea of 'BBQ' in
that area was nearly always pork.
Servings: 3 servings
Barbecue Sauce - Norine Juenger - Lenzburg Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into ancient history, in fact as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, in the main part, these early recipes were just very basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Moving on, we have a couple of books published in the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food eaten by the rich people of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused a surge in manuscripts on food, most of which still exist in academic collections. During the next few hundred years, the rich families of Europe strove to lay on the most extravagent banquests, and as a consequence, chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. The introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Barbecue Sauce Norine Juenger Lenzburg recipe.
