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Since we have Eisenhower's, I thought this might be a good addition, as well.
This recipe was in the "Noted Cookery" cookbook put out by Friends of the Dallas Symphony Orchestra in 1969 and submitted by Lady Bird Johnson herself.
◦1/4 cup butter
◦1/4 cup lemon juice
◦1/4 cup vinegar
◦1/4 cup catsup
◦1/4 cup Worcestershire sauce
◦Salt and pepper to taste
◦Tabasco Sauce to taste
◦Red Pepper to taste
◦Garlic or onion (optional)
Melt butter in a sauce pan then add other ingredients and bring to boil. Pour over meat if cooking in the oven or use as a "mop" on the grill. If using for chicken in the oven, place single layer of chicken in a pan and place under the broiler and brown chicken on both sides until golden. Change to the regular oven (350 degrees). Cover chicken with barbeque sauce and cook uncovered for about an hour until tender. Baste often.
This recipe was in the "Noted Cookery" cookbook put out by Friends of the Dallas Symphony Orchestra in 1969 and submitted by Lady Bird Johnson herself.
◦1/4 cup butter
◦1/4 cup lemon juice
◦1/4 cup vinegar
◦1/4 cup catsup
◦1/4 cup Worcestershire sauce
◦Salt and pepper to taste
◦Tabasco Sauce to taste
◦Red Pepper to taste
◦Garlic or onion (optional)
Melt butter in a sauce pan then add other ingredients and bring to boil. Pour over meat if cooking in the oven or use as a "mop" on the grill. If using for chicken in the oven, place single layer of chicken in a pan and place under the broiler and brown chicken on both sides until golden. Change to the regular oven (350 degrees). Cover chicken with barbeque sauce and cook uncovered for about an hour until tender. Baste often.
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