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 Swiss Chalet Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Sauce
The History of Recipes
It is possible to track the history of `recipes` far back into the far past, at least as far as early Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient cookbooks were just simple hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian which recount the preparation 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 blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the Roman cooks were skilled in the use of many different herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. Later on, there were two interesting recipe books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that appears on menues today, but instead accounts of the types of meals cooked for the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as basil and coriander. The introduction of these new tastes prompted an eruption in manuscripts on food, some of which are now in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to serve up the best banquets, and as a consequence, chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and recording popular recipes of the day. By the time we get to the 20th century, cookery books were increasing in popularity due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Close To Swiss Chalet Barbecue Sauce recipe.
