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    2 Recipes

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    A quick homemade substitute for store bought Shrimp Sauce. One of my first jobs in the restaurant business was working in the Commissary for the Burger Pits & Burger Bars in the Bay Area, California. This is close to their recipe, except I omit the horseradish and I add hot sauce, fresh onions, fresh garlic, Balsamic vinegar and Cajun Spice (Recipe #203121) to kick it up a notch as Emeril would say, where they would use powdered veggies. For a wimpy & milder sauce, omit the hot sauce and Cajun Spice.

    Recipe #418261

    My mother used to make this for Christmas in the 1960's. It was really sweet and brown if my memory serves me. According to the recipe this is from Indiana circa 1850. At the bottom of the recipe is written: "Lena Chambers, Gina Allen's niece by marriage". Allen was my mother's maiden name, Betty Gene Allen. Beurah Allen was my grandmother's last name by marriage, she was born in 1884, Beurah Hawkins. So this from my grandfather's side of the family, Vern C. Allen. I have no information on how Gina Allen or Lena Chambers fit in the family tree. Gina Allen could have been my great great grandmother. The measurements listed here are from the original 1850 recipe where quarts and pints are mentioned. There are 2 cups to a pint and 4 cups to a quart. I did change the amount of butter from: "chunk of butter size of an egg), to: "4 tablespoons". I don't think the Zaar program would accept the amount, "chunk".

    Recipe #202562


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