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Country Kitchen
April 22, 2010 Previous Recipe | Next Recipe
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Caramel Cake
SKINNY DIP IN A BREAD BOWL
BARBECUE SAUCE
SHRIMP SALAD SUPREME
BLUEBERRY PIE
HIDDEN VALLEY RANCH PINWHEELS
SHREDDED POTATOES AU GRATIN
MEXICAN CORNBREAD
BROILED PORK MEDALLIONS
BARBECUE SAUCE

1 large onion, chopped
1 stick butter or margarine
4 cups ketchup
1/2 cup cider vinegar
1 (1 pound, 12-ounce) can tomato juice
1/4 cup mustard
1/2cup lemon juice
4 tablespoons Worcestershire sauce
1/2 cup sugar
Salt, pepper and hot sauce to taste

Saute chopped onion in butter in a heavy skillet until tender. Add other ingredients. Simmer 30 minutes. Serve over barbecue pork. Extra sauce may be refrigerated, and it freezes well.





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