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See below ingredients and instructions of the recipe
3 c -Water
1/4 c Tomato juice
1 Chicken bouillon cube
1 1/2 ts Paprika
1 ts Sugar, granulated
3/4 ts -Salt
1/4 ts Basil, dried
1/4 ts Parsley
1/4 ts Poultry seasoning
1/4 ts Thyme
1/4 ts Ginger, ground
1/4 ts Dry mustard
1/4 ts Onion powder
1 Bay leaf
3/4 ts Worcestershire sauce
6 dr Tabasco sauce
2 ts Lemon juice
1 tb Cornstarch
1 tb -Water
1 tb Vegetable oil
"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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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