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Creole Barbecue Sauce

2 c Water
2 c White vinegar
1/2 c Butter or margarine
1/2 c Sugar
1/4 c Worcestershire sauce
1/4 c Catsup
2 dr Hot sauce
1 lg Purple onion; chopped
6 Stalks celery; chopped
1 Lemon; thinly 8liced
1 Bay leaf
1 tb Salt
2 tb Ground red pepper
2 tb Celery seeds
1 ts Garlic salt
1 ts Dry mustard
1 ts Pepper

Combine all ingredients in a Dutch oven, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Remove and discard bay leaf. Use sauce for basting, or serve with beef, pork, or chicken.

Makes about 7 cups.

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