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Show Today's Good Turn . . . GIKGER-AFFLE SAUGE W I Jt ' K r ' 1 ";"rr-- . . r - vi ,'1'--,, jt' Observe this bologna. It's solid meat . . . nlready pre-cooked when purchased. This means the Outdoor Chef with the precooked pre-cooked point in his favor, plus this Ginger-Apple Sauce, car achieve a 'Hit complete with Flourishes . . . and with lighl hearted ease. What the spit roasting does is sizzle-heat the bologna. Bestows brown, light crustiness on the outside while keeping a juicj tenderness inside. What the Ginger-Apple Sauce does is add a racy-tasting, thick glaze that sticks in a high glisten. It's a proud, hot, zesly sauce made with canned apple sauce for rich body and apple tang, touched off with the pungencies of garlic, Worcestershire, chili powder, gingersnaps and the like. Tastes great on the meat! To serve, slice the bologna thick or thin. GINGER-APPLE SAUCE for spit-roasted Bologna Vz cup gingersnap crumbs 1-2 teaspoons chili powder (10-12 snaps) (to taste) 2 cups canned apple sauce 1U teaspoons salt L teaspoon instant minced cup salad oil garlic 1 cup water cup cider vinegar Several dashes Tabasco, I tablespoon Worcestershire to taste sauce Combine all ingredients mixing well; cook and stir over moderate heat 10 to 12 minutes. Makes about cups sauce. |