HILDA'S BARBECUE SAUCE

MAKES 1 QUART

This barbecue sauce is typical of Pennsylvania and is best used with sandwiches made from leftover meats such as beef, pork or turkey. The sauce and some of the leftover gravy is added to the diced or shredded meat and simmered until hot. I must admit that I substitute unsalted tomato sauce for the soup.

INGREDIENTS

1/2 cup chopped onion

1/2 cup cider vinegar

2 cans (10.75 ounces each) tomato soup

2 small bottles ketchup

2 tablespoons unsalted butter

3 tablespoons Worcestershire sauce

Salt, pepper and brown sugar to taste

Combine all ingredients and simmer for 30 minutes. Store in refrigerator for up to 1 week or in freezer for several months until ready to use. Recipe can be halved or doubled.

Note: Hilda's original recipe called for butter "the size of an egg". Does that give you some idea how old it is? I don't believe that 2 tablespoons is quite that size, but it seems to be sufficient.

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