------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Barbecue Sauce
 Categories: Cajun Sauces    
   Servings:  5
 -------------------------------SEASONING MIX-------------------------------
   1 1/2 t  Black pepper                        1 t  Salt   
       1 t  Onion powder                        1 t  Garlic powder   
     1/2 t  White pepper                      1/2 t  Ground cayenne pepper   
 ------------------------------MAIN INGREDIENTS------------------------------
     1/2 lb Bacon, minced                   1 1/2 c  Chopped onions   
       2 c  Pork, beef or chicken stock     1 1/2 c  Bottled chili sauce   
 	    1 c  Honey				   3/4 c  Dry roasted pecans,
 	    5 T  Orange juice (1/2 orange)	     1 x  Rind & pulp from 1/2
 	    2 T  Lemon juice (1/4 lemon)	     1 x  Rind & pulp from 1/4
       2 T  Minced garlic                       1 t  Tabasco sauce   
       4 T  Unsalted butter               
    Combine the seasoning mix ingredients in a small bowl and set aside.
      In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
    in the onions, cover pan, and continue cooking until onions are dark
    brown, but not burned, about 8 to 10 minutes, stirring occasionally.
    Stir in the seasoning mix and cook about 1 minute.  Add the stock, chili
    sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
    and pulp, garlic, and Tobasco, stirring well.  Reduce heat to low;
    continue cooking about 10 minutes, stirring frequently.  Remove orange
    and lemon rinds.  Continue cooking and stirring about 15 minutes more
    to let the flavors marry.  Add the butter and stir until melted.
    Remove from heat.  Let cool about 30 minutes, then pour into a food
    processor or blender and process until pecans and bacon are finely
    chopped, about 10 to 15 seconds.
    This sauce may be used to barbecue chicken, pork or ribs.
   Makes about 5 Cups.
   From Paul Prudhomme’s “Louisiana Kitchen”