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28 oz TOMATO KETCHUP 2 tb WORCESTERSHIRE SAUCE
1/4 c BOTTLED CHILI SAUCE 1 ts BOTTLED RED HOT SAUCE
1/4 c DRAINED BOTTLED HORSERADISH 1/2 c VEGETABLE BROTH
2 tb STEAK SAUCE
1 servings
PLACE KETCHUP IN A LARGE BOWL. COMBINE CHILI SAUCE, HORSERADISH, STEAK
SAUCE, WORCESTERSHIRE SAUCE, RED HOT SAUCE AND VEGETABLE BROTH IN A
BLENDER. BLEND UNTIL SMOOTH. STIR INTO KETCHUP. SAUCE SHOULD BE THICKER
THAN KETCHUP, BUT POURABLE. STORE IN STERILIZED BOTTLE FOR UP TO 1 MONTH.
MAKES ABOUT 4 CUPS OF SAUCE. PER TABLESPOON = 17 CALORIES, 0 FAT, 0
0 PROTIEN, 3 g CARBS, 0 mg CHOL. EXCHANGES = 1/4 FRUIT.
1/4 c BOTTLED CHILI SAUCE 1 ts BOTTLED RED HOT SAUCE
1/4 c DRAINED BOTTLED HORSERADISH 1/2 c VEGETABLE BROTH
2 tb STEAK SAUCE
1 servings
PLACE KETCHUP IN A LARGE BOWL. COMBINE CHILI SAUCE, HORSERADISH, STEAK
SAUCE, WORCESTERSHIRE SAUCE, RED HOT SAUCE AND VEGETABLE BROTH IN A
BLENDER. BLEND UNTIL SMOOTH. STIR INTO KETCHUP. SAUCE SHOULD BE THICKER
THAN KETCHUP, BUT POURABLE. STORE IN STERILIZED BOTTLE FOR UP TO 1 MONTH.
MAKES ABOUT 4 CUPS OF SAUCE. PER TABLESPOON = 17 CALORIES, 0 FAT, 0
0 PROTIEN, 3 g CARBS, 0 mg CHOL. EXCHANGES = 1/4 FRUIT.
