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Florida Barbecue Sauce

none

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. - - - - - - - - - - - - - - - - - - NOTES : Good for pork and chicken.

Yield: 6 servings

Preparation Time: 0:00


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