Sauces

6 TBS Oil (corn or vegetable)

1 Medium yellow onion

1 Green pepper

4 TBS Brown sugar (light)

4 TBS Yellow mustard

2 TBS Worchestershire sauce

2 tsp Salt

1 ½ cups Ketchup

Finely mince onion & green pepper. Combine in saucepan all ingredients and simmer 20 to 30 minutes covered.

2 tablespoons (1/4 stick) butter

1 medium onion, finely chopped

2 garlic cloves, minced

1 12-ounce bottle chili sauce

1 9- to 10-ounce jar mango chutney

1/3 cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

Makes about 2 3/4 cups.

1 ½ C Vegetable Oil

¾ C Soy Sauce

¼ C Worcestershire Sauce

½ C Red Wine Vinegar

2 Tbs Dry Mustard

2 ¼ tsp Salt

2 Cloves of Garlic (chopped)

1/3 C Lemon Juice

1 Tbs Black Pepper

1 ½ tsp Parsley

Combine all ingredients in a large airtight container. Place chicken in container for 24 hours shaking and turning occasionally.

Note: If using this marinade on a grill, cook on tin foil or you will create large flames from the oil.

1 C Ketchup

¼ C Jack Daniels whiskey

¼ C Molasses

¼ C Apple Cider vinegar

1 Tbs Lemon juice

1 Tbs Worcestershire sauce

1 Tbs Soy sauce

½ tsp Pepper

½ tsp Dry mustard

1 Clove of garlic (crushed)

Combine in a saucepan. Bring to a boil, then reduce heat and simmer on low for 10-15 minutes.