CORNELL BARBECUE SAUCE

(Submitted by Amy Margaret Brown-Griffis)

Amy writes: "I was skimming your recipes for ones I hadn't read. I came across the vinegar based BBQ sauce. This brought to mind that you might like the local and family favorite. It is vinegar based and not sweet and does not burn. It is called Cornell Sauce after the college. It was devised sometime in the early 50's at the Farm Home Extension of the college. The original recipe called for 4 Tbsp salt, but I have decreased it. This is the sauce used at all the local BBQ stands and Fireman's Field Days. I usually try to marinate chicken overnight, but 1-2 hours is fine. Turn and Baste chicken often. It's finger-licking good. My nieces use it in the winter to dip chicken roasted in the oven. I have used it to roast chicken, but it lacks the crispy charcoal flavor."

INGREDIENTS

2 cups vinegar

1 cup oil

1 egg

1 Tablespoon Poultry Seasoning

3 Tablespoons salt (or to taste)

Pepper to taste

Put Ingredients into a blender and blend until smooth.

About Amy: It has been so much fun talking with Amy and discussing Pennsylvania Dutch recipes. I know she would love to hear from you if you have any questions or comments. Her email address is amy_mbg@netzero.net.

Other recipes submitted by Amy:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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