Anonymous Tue May 23 19:42:45 2006

2 ups margarine or butter

1 up cider vinegar

1 up ketchup

6 ounces prepared horseradish

6 limes or lemons -- juiced

1 teaspoon salt

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add

vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper

sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for

pork, chicken or other meats and serve as a table sauce. Leftover sauce can be

refrigerated and kept up to a week. NOTE: If using this sauce for chicken, lemons are better

than limes; limes give a pleasant tang to pork and other meats. Posted to the BBQ List by

Carey Starzinger on Jul 27, 1996.