Devilled Sauce

For info on the history of the word devilled in cooking: http://www.straightdope.com/columns/read/2182/whats-up-with-deviled-eggs-ham-etc

This is one of my favorites recipes. Just a few minutes to prepare and you can visit with company while dinner cooks. Baked potatoes are great to enjoy the extra sauce. Give them at least 1 hour and 15 minutes to cook in the oven at the same temperature. (Large potatoes might take even longer).

One recipe covers about one pound of chicken or pork using white wine vinegar. For beef use red wine vinegar.

1 cup chili sauce (I like Heinz)

1/4 cup soy sauce

1/4 wine vinegar (see note above for white or red)

1/4 cup brown sugar

1 teaspoon Dijon mustard

1 large onion

2 cloves garlic

1 tablespoon Worcestershire sauce

Run all ingredients thru a blender or food processor. (Or chop onion and garlic and mix with other ingredients)

Use any style cut chicken pieces (with or without skin and/or bones) or pork chops.

Just double the recipe to cover 2 pounds of meat.

Or use pork or beef ribs. I like to blanch mine first to tenderize and take off some of the fat. Do this by placing in boiling water for about ten minutes. Drain well.

I cook mine in a large greased Pyrex dish.

Place meat of choice in single layer over bottom of baking dish and cover evenly with sauce.

Bake for one hour at 350 F.

hope you enjoy this as much as my family always does!!

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