"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"Ole" Virginny Barbecue Sauce Recipe

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This recipe for "Ole" Virginny Barbecue Sauce, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Sunday, February 24, 2008


2 medium onions, chopped
2 garlic cloves, chopped
1 can (14-oz.) whole plum tomatoes
1 c. chili sauce
1/3 c. soy sauce
1/ 4 c. dry sherry
1 T. chili powder
1/8 tsp. oregano dried
2 T. olive oil
1/2 tsp. fresh chopped ginger root
1/4 c. ketchup
1/4 c. dark brown sugar
5 T. honey
1/8 tsp. cayenne pepper
dash liquid smoke

Saute onion in oil over medium heat; add garlic and ginger. Stir in remaining ingredients and bring to a boil. Lower heat and simmer 30 minutes. Refrigerate up to 2 weeks.




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