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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: "This recipe..appeared in the Toronto Star many yearsd ago as a
result of a contest to create a sauce similar to Swiss Chalet's
barbeque sauce. Home economist Kay Spicer created the winning recipe."
Anne's note: Swiss Chalet is a chain of Ontario chicken resturants.
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,
Worchestershire 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
| Ingredients:
0 Water
1/4 Cup(s) Tomato juice
1 Chicken bouillon cube
1 1/2 Teaspoon(s) Paprika
1 Teaspoon(s) Sugar, granulated Salt
1/4 Teaspoon(s) Basil, dried
1/4 Teaspoon(s) Parsley
1/4 Teaspoon(s) Poultry seasoning
1/4 Teaspoon(s) Thyme
1/4 Teaspoon(s) Ginger, ground
1/4 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Onion powder
1 Bay leaf
3/4 Teaspoon(s) Worchestershire sauce
6 Drop(s) Tabasco sauce
2 Teaspoon(s) Lemon juice
1 Tablespoon(s) Cornstarch Water
1 Tablespoon(s) Vegetable oil |
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