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Old 09-04-2005, 12:28 PM
Tim
 
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Default Barbeque Sauce aka Cornell Sauce

This sauce is known as the Cornell Sauce in New York State. It was
developed or at least passed around extensively by the Cornell Extension of
Cornell University. It is the most popular sauce around. Everyone uses it
for chicken barbecue. Very popular with fire companies etc. as fund
raisers. Many variations also made.



Barbeque Sauce aka Cornell Sauce



1 cup cooking oil

1 pint cider vinegar

3 tablespoons salt

1 tablespoon poultry seasoning

1 teaspoon pepper

1 egg



Beat the egg, then add the oil and beat again. Add other ingredients and
stir. You may vary the recipe to suit individual tastes. Left over sauce
may be stored in glass jar and refridgerated. Makes enough for about 10
halves.



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Old 19-04-2005, 02:22 PM
dug88
 
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Default

no idea this
pint of vinegar
cup cooking oil
3 tbsp salt
one egg

think you are either on good medicine, or not ready for what an eggg can do.

if you were on the verge of a stroke
this will give it to you.

lets go evoo extra virgin olive oil
(will explain olive oil classes later PAGES)
VINEGAR often apple cider types taste quite nice, mixed with vegees,
especially if they could be mixed with apple chunks.
greay salt, sea salt, and at very low levels is a good idea. especially if
you have swollen ankles. salt in sodium is not your buddy. potassium (sea
salt is good for you if you don;t over do it.)
your doc makes these decisions.
you need to teach your body to change, if that is what you enjoy.
NEVER use an egg whipped, that is not discarded in less than a few days.
have a good day
dug88

"Tim" wrote in message
...
This sauce is known as the Cornell Sauce in New York State. It was
developed or at least passed around extensively by the Cornell Extension
of Cornell University. It is the most popular sauce around. Everyone uses
it for chicken barbecue. Very popular with fire companies etc. as fund
raisers. Many variations also made.



Barbeque Sauce aka Cornell Sauce



1 cup cooking oil

1 pint cider vinegar

3 tablespoons salt

1 tablespoon poultry seasoning

1 teaspoon pepper

1 egg



Beat the egg, then add the oil and beat again. Add other ingredients and
stir. You may vary the recipe to suit individual tastes. Left over sauce
may be stored in glass jar and refridgerated. Makes enough for about 10
halves.






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