Ingredients
1 cup catsup
1/2 cup onion, finely chopped
1/3 cup water
1/4 cup butter
1 tbsp paprika
1 tsp brown sugar, packed
1/2 tsp salt
1/4 tsp pepper
1/4 cup lemon juice
1 tbsp worcestershire sauce
Directions
Heat all ingredients except lemon juice and worcestershire sauce.
Bring to a boil. Add lemon juice and worcestershire sauce and heat
until hot. Makes about 2 cups. [Variations I make: 1 Can Tomato
sauce + 2 T. sugar. Slightly less butter, or none at all. The chicken
seems to produce enough of it's own fat to make up for leaving any
out. 1/2 T. packed brown sugar.] Pour over Skinned and cleaned
Chicken. Cook in crockpot for about 6-8 hours on low. 4-6 hours on
high. ______
Servings: 6 servings
Barbeque Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Crock Pot; Crockpot
The History of Recipes
We can track the history of meal recipes far back into antiquity, in fact as far into history as the early Egyptians, and possibly even further. However, generally, these early records were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts are a few ancient tablets in the Sumerian language which recount 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 exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times made use of a wide range of herbs, including some familiar names such as basil, rue and dill. Later, we find some interesting books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is served today, but rather accounts of the types of meals cooked for the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as basil and coriander. These new foods and spices was responsible for an eruption in cookery books, the majority of which still exist in private cookery archives. For the centuries that followed, the powerful and wealthy houses strove to offer the best banquets, and consequentially cooks and their recipe collections became highly prized. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cook books are greatly in demand due to better eduction, more spare time and disposable income. The introduction of the TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Barbeque Sauce recipe.
