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Recipe by: wiete
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See below ingredients and instructions of the recipe
WALDINE VAN GEFFEN
VGHC42A-----
1 c Applesauce
1/2 c Heintz ketchup
1 1/4 c Light brown sugar -- pack
6 tb Lemon juice
Salt and pepper
1/2 ts Paprika
1/2 ts Garlic salt
1/2 ts Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well. Source:
Gloria Pitzer.
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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