Ingredients
1/4 cup tomato juice
1 chicken bouillon cube
1 1/2 tsp paprika
1 tsp sugar, granulated salt
1/4 tsp basil, dried
1/4 tsp parsley
1/4 tsp poultry seasoning
1/4 tsp thyme
1/4 tsp ginger, ground
1/4 tsp dry mustard
1/4 tsp onion powder
1 bay leaf
3/4 tsp worcestershire sauce
6 drop tabasco sauce
2 tsp lemon juice
1 tbsp cornstarch water
1 tbsp vegetable oil
Directions
"This recipe..appeared in the Toronto Star many years ago as a result
of a contest to create a sauce similar to Swiss Chalet's barbecue
sauce. Home economist Kay Spicer created the winning recipe."
Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
This sauce is brushed on the chicken before cooking and served at the
table in small containers to dip the chicken pieces in.
Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add
bouillon cube, paprika, sugar, salt, basil, parsley, poultry
seasoning, thyme, ginger, mustard, onion powder, bay leaf,
Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to
a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir
in lemon juice.
Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and
cook, stirring constantly, about 2 minutes until sauce thickens.
Whisk in oil.
MAKES: ABOUT 3 CUPS SOURCE: The Toronto Star posted by Anne MacLellan
Servings: 1 servings
Close To Heaven Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Sauce
The History of Recipes
Experts have proved the existance of recipes way back into antiquity, certainly as far into history as the Egyptians, and maybe even further. In practice though, mostly, these old cook books were just primitive pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Roman Empire a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new foods and spices caused a surge in books on cooking, most of which still exist in private libraries. Over the succeeding few centuries, the families of Europe competed with each other to serve up the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were in high demand, due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Close To Heaven Barbecue Sauce recipe.
