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BARBECUE SAUCE
4 cups
Combine in a medium saucepan and bring to a simmer over medium heat, stirring often:
1 1 /2 cups catsup
1 cup cider vinegar or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed light or dark brown sugar
2 tablespoons dry mustard
1/4 cup chili powder, or to taste
1 tablespoon grated peeled fresh ginger or 1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons vegetable oil
3 lemon slices
Simmer, stirring often, for 5 minutes. Remove the lemon slices, if desired. The sauce will
keep, covered and refrigerated, for up to 2 weeks.
OVEN “FRENCH-FRIED” POTATOES
4 servings
Preheat the oven to 450°F.
Peel and cut lengthwise into 1 /2-inch-thick strips:
4 medium baking potatoes (about 1 pound)
Soak in cold water for 10 minutes, then drain and dry well between towels. Toss the
potatoes with:
2 tablespoons vegetable or olive oil, bacon drippings, or melted butter
Spread on a baking sheet and bake, turning several times, until golden, 30 to 40 minutes.
Turn the potatoes onto paper towels to drain briefly, then sprinkle with:
1/2 teaspoon salt
(paprika or black pepper to taste)
BLACK BOTTOM PIE
One 10-inch pie
Prepare a gingersnap crumb crust.
Put in a bowl, reserving a tablespoon or two for topping, if desired:
1 1 /2 cups fine gingersnap crumbs
Add and stir until well blended:
1/4 to 1 /2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
(1 teaspoon ground cinnamon)
Place the crumb mixture in a pie pan, distributing the crumbs fairly evenly, then press
another pie pan of the same diameter firmly into the dough. When the top pan is removed,
presto! — a crust of even thickness underneath. Trim any excess that is forced over the