Saucy Susan
Ted LeBlond
Thierry Gerbault
says...
> Anyoen got any good ideas or recipes utilizing this stuff? :)
>
>
>
--
Thierry Gerbault
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Sarah
>Uh, what IS this stuff?
Think sweet and sour sauce made by and for white folks. Sort of.
I liked it best with chunks of chicken, heated together and served over
rice. I guess it was always leftovers when I was a kid. I might think
of doing it now with sautéed chunks of chicken, with the sauce poured
over to heat before dumping on top of rice.
Sarah
(do not reply privately - my address is anti-spammed)
Jack Schidt
"Ted LeBlond" <yank...@starpower.net> wrote in message
news:974q9p$rfv$1...@bob.news.rcn.net...
> Anyoen got any good ideas or recipes utilizing this stuff?
:)
>
>
Aieeee!! why not put it in a box with the Whip N' Chill,
Jello 1-2-3, Metrecal, Champale, and Cheez Whiz. Oof! I
forgot Shake and Bake
Awful stuff, you realize once you've had real sweet and
sour, or even better, chutney.
Jack SauSea
planty
My sister and I bring it up every so often, I may need to get some so I can
relive the my youth.
"Ted LeBlond" <yank...@starpower.net> wrote in message
news:974q9p$rfv$1...@bob.news.rcn.net...
Dimitri
>
>
Saucy Susan Chicken
4 lbs. cut up chicken pieces
1 lg. bottle Saucy Susan Apricot Glaze
1 tbsp. garlic salt
1 tsp. black pepper
1/2 c. water
Place chicken in baking dish. Add water. Sprinkle with garlic salt and
pepper. Bake in 350 degree oven for 20 minutes. Pour on Saucy Susan and
continue to bake for about 40 minutes or until chicken is done.
Dimitri
Young
>
> In article <974q9p$rfv$1...@bob.news.rcn.net>, yank...@starpower.net
> says...
> > Anyoen got any good ideas or recipes utilizing this stuff? :)
> >
> >
> >
> Uh, what IS this stuff?
When I hear that name, I think of those little jars of shrimp cocktail
my great aunt would feed me. After they were eaten, the jars were saved
as juice jars (laugh). I imagine they make cocktail sauce without
the shrimp, as well. So my advice is, get yourself some shrimp and
cook it up and when it's chilled, you have your own shrimp cocktail.
nancy
Margaret Suran
spicy sauces became so popular. We used it on all meats and poultry
that we cooked on the outdoor grill. It was used mostly on poultry and
pork, but we also smeared it on hamburgers and knackwursts when we
grilled those. I remember having corn on the cob with Saucy Susan and
it was quite good. Spareribs brushed with it were sensational. I have
neither grilled nor used Saucy Susan in many years and have not seen it
on the super market shelf.
Sheryl Rosen
A combination of apricot preserves and orange Marmalade. Chunkier than the duck
sauce you buy.
It's nice on chicken. If you like sweet with savory.
Some people don't, but there's no need to crucify anyone who might like that
sort of thing.
Sheryl
(Remove the crap to email)
----------------------------------------------------------
Live like there's no tomorrow...
Love like you've never been hurt,
and Dance like there's nobody watching.
Heather
Champale" was deadly! We drank it in college! LOL
"Jack Schidt" <jack.schidt@attdotnet> wrote in message
news:jJsl6.2197$Ea1.1...@bgtnsc05-news.ops.worldnet.att.net...
Heather
sauce...a sweet sauce you slap on chicken breasts and bake them...yes?? At
least that's how I remember it.
"Thierry Gerbault" <thierr...@worldnet.att.net> wrote in message
news:MPG.14ff9bd66...@netnews.worldnet.att.net...
blake murphy
wrote:
>Saucy Susan is like Duck Sauce.
>
>A combination of apricot preserves and orange Marmalade. Chunkier than the duck
>sauce you buy.
>
>It's nice on chicken. If you like sweet with savory.
>
>Some people don't, but there's no need to crucify anyone who might like that
>sort of thing.
>Sheryl
saucy susan is a good thing. i would think any safeway would have it.
i most frequently use it on a meat loaf sandwich - s.s. one one piece
of rye bread, coarse-grained dijon mustard on the other. not sure how
white people enter into it.
your pal,
blake