"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 gal. Apple Cider Vinegar 2 lb. light brown sugar 1 cup sugar 1 bottle ketchup 1 small bottle Texas Pete sauce 1 stick margarine Dash of red pepper Dash of A1 sauce
In a large saucepan, combine all ingredients together very well. Put on stove and bring to a slow boil. Once it boils good, remove from heat. Let cool. This recipe makes alot of sauce. It is good for porkchops and chicken. Refrigerate any unused sauce. Will keep!
This recipe originally came from Mrs. Myra Herring. She is a friend, and a family member!
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