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HILDA'S BARBECUE SAUCE MAKES 1 QUART Hilda Herbein was an aunt of mine. I heard that she was a very good cook but, although I knew her for many years before she passed away, I dpn't recall tasting any of her food. This barbecue sauce recipe, which my mother got from Hilda, is typical of some regions of Pennsylvania. It is best used with sandwiches made from leftover roasted meats, such as beef, pork or turkey. The sauce, and some leftover gravy if available, is added to the diced or shredded meat and simmered until hot. I must admit that I substitute plain canned tomato sauce for the soup because I find the soup too sweet and salty, but I wanted to post Hilda's original recipe. INGREDIENTS 1/2 cup chopped onion 1/2 cup cider vinegar 2 cans (10.75 ounces each) tomato soup (see notes above) 2 small bottles ketchup (see notes below) 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 made in any amount. Notes: A small bottle of ketchup is about 14 ounces. So, unless the bottle size has changed through the years, as it has with many products, you will need about 28 ounces. 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 is more than enough.

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SIMILAR OR RELATED RECIPES Tomato-Based Barbecue Sauce Vinegar-Based Barbecue Sauce Molasses Barbecue Sauce Homemade Steak Sandwich Sauce Additional Recipes for Sauces and Condiments Additional Pennsylvania Dutch Recipes

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