Recipe: 7-UP Basting Sauce for Nancy (3)

I sincerely hope this is the one.

7-UP BASTING SAUCE
Source: 7-Up cookbook - 1969

1/2 cup butter, melted
1 cup 7-Up
2 tablespoons lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

Blend ingredients in a saucepan and heat just until simmering. Remove from heat. Baste poultry or fish every 15 minutes during broiling or baking period. Makes 1 1/2 cups sauce.

7-UP BARBECUE SAUCE

1 (7 oz.) bottle 7-Up
1/4 c. catsup
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. vinegar
1/4 tsp. celery seed
1/4 c. onion, chopped
Dash of pepper

Mix all ingredients and simmer for 5 minutes. Place meat in sauce and bake slowly or baste meat frequently as it cooks.

Another one:
1 pt. Wesson oil
1 qt. 7up
1 pt. soy sauce
1 Tb. horseradish
1 Tb. garlic powder

Combine ingredients. Put in a large plastic bowl with lid. Marinate for 18 to 24 hours. Barbecue slowly. Turn frequently. Meat is done when white, when you cut in center. Baste in fresh marinade with each turn. I have cut down the amount of oil in this recipe and still had good success.

Good for any duck Sauce:
Soak breasts in lightly salted water for 48hrs changing water at least twice.

Make a marinade out of the following.
1/2 cup peanut oil
1/2 cup Kikkoman soy sauce
1/2 cup Kikkoman Teriaki
1 can 7up

Cut large breasts lengthwise in three strips.
Teal and similar size can remain whole. Marinate for at least 12 hours, and BBQ to whatever doneness you desire. These breasts will be very tender and not dried out at all.