|image courtesy of cookingwithmichele.blogspot.com|
All manner of game, four footed and winged alike, are delicious with this sweet-and-sour sauce.
1 - small onion, finely chopped (about 1/4 cup)
1/4 - margarine or butter
1/4 - cup chile sauce
2 - tsp. Dijon-Style mustard
1 - can (16 1/2 oz.) purple plums, drained, pitted and finely chopped
1 - can (6 oz.) frozen lemonade concentrate, thawed
- Cook onion into margarine in 2-quart saucepan, stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients.
- Heat to boiling; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.
Book: Betty Crocker's Southwest Cooking