Now they are different, but they should be good to go.
Oh, as a side bar, if you can pick up 96.3 Jack FM (here in Tennessee)
(which use to be an Oldies Station, but not anymore, check it out, good stuff)
Alright, here they are...
I will try both of these.
And I've got to say "HI" to my girls, Tracy & Vicky
( they are my babe's)
Woo Hoo!!!!
Enjoy!!!
Bigdaddy
Apricot BBQ Sauce
1/4 cup red wine vinegar
1 teaspoon salt
1 medium clove garlic, crushed
1/4 cup brown sugar
2 tablespoons Dijon mustard
In blender, blend all ingredients until smooth.
Great for basting chicken or spare ribs.
Malt Vinegar Pickles
2 cups sugar
2 tablespoons malt vinegar
1/4 teaspoon garlic powder
Drain liquid from pickles and discard.
Cut pickles into chunks and put back into jar.
Add sugar, malt vinegar and garlic powder.
Put lid on and shake frequently until the sugar dissolves.
Refrigerate for 3 days before serving.
