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From: maureen@datacube.UUCP
Newsgroups: net.cooks
Subject: Re: Sweet and Sour
Message-ID: <4800003@datacube.UUCP>
Date: Thu, 16-Jan-86 10:28:00 EST
Article-I.D.: datacube.4800003
Posted: Thu Jan 16 10:28:00 1986
Date-Received: Thu, 23-Jan-86 20:32:08 EST
References: <134@drutx.UUCP>
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Nf-ID: #R:drutx:-13400:datacube:4800003:000:823
Nf-From: datacube!maureen    Jan 16 10:28:00 1986


        Sweet and Sour Sauce


   6 oz. of any kind of jelly {grape}
   6 oz. of Dijon mustard

Put these ingredients into a med. saucepan, over a med. heat 
constantly stiring as mixture heats. When mixture boils remove
from heat and store in the refrigerator. This mixture will 
keep very well in the frig.
   Optional to add to this is the following:

  A dash of tabasco sauce
  1/4 c. of vinegar
  1/2 c. of pineapple juice
This will give an added zing for those who like a little zing
every now and then. If you feel that either of the mixtures is
a little thin just add a little cornstarch to it. 
But always remember a little cornstarch goes a long way!

P.S. If anyone knows of a good Szechuan Cookbook or any recipes
please post them. Thanks for your time!
bye now and hope to hear from someone out there.
:wq