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Cedar Hill Farm all purpose most excellent jelly meat glazes
Covers about a med size chicken or lg ham or rack o yak ribs
All around: ½ pint jelly (jellies available from Jill or LuAnn or other jelly sellers)
3 T Worcestershire sauce
½ tsp salt
or
Asian: ½ pint jelly
3 T soy sauce
1 tsp ginger
½ tsp garlic
½ tsp salt
or
Mexican: ½ pint jelly
¼ cup tomato sauce
1 small chopped hot pepper or 1 tsp hot sauce
½ tsp chili powder
½ tsp salt
or
Italian: 1/4 cup tomato sauce
½ tsp basil
¼ tsp oregano
¼ tsp tarragon
½ tsp salt
Brush all over meat during last 30 minutes of baking, add more each 10 minute mark. Works as a good baste or for bbq on beef, pork, Yak, chicken, lamb, ham. Any extra should be heated and used for dipping at serving time. Can also be used as chip dip or dipping sauce for things like fried foods such as egg rolls or chicken nuggets, etc………..
Recipe contributed by Jill Johnson of Cedar Hill Farm (page 175)
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