ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: McCall's All American Recipe Card Barbecue Sauce

Misc.
McCall's All American Recipe Cards (1970's) had a recipe for a barbecue sauce which included molasses, chili sauce and ???. The recipe was not a stand alone recipe but was ancillary to a main meat dish. I do not remember if it was chicken, ribs or what. If anyone has this recipe, please post. Thank you very much.
MsgID: 018050
Shared by: Russ
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemony Shrimp Spread (RealLemon, 1982)
  • LEMONY SHRIMP SPREAD 1 (8-ounce) package cream cheese, softened 1/4 cup RealLemon Juice from Concentrate 1 cup chopped cooked shrimp 1/4 cup finely chopped green onions 1 to 2 tablespoons prepared horseradish 1/4 teas...
  • Ham Balls - Is this it Maralene?
  • HAM BALLS Mix 11/4 pound ground ham, 1 pound ground pork, 1/2 pound ground beef, 2 eggs, 11/2 cups crushed graham crackers and 1 cup milk. Form into balls. Make a sauce of 1 cup tomato soup, 1 teaspoon dry mustard, 1/4...
  • Mexico Chiquito Cheese Dip
  • Here is the recipe I was given in 1979 and it sure tastes like the stuff at the restaurant. MEXICO CHIQUITO CHEESE DIP 1/2 stick butter 4 Tbsp flour 1 tsp paprika 1 tsp chili powder 1 tsp cumin powder 1 tsp pepper ...
ADVERTISEMENT
  • Cherry Sauce and Special Dessert Sauce
  • CHERRY SAUCE 1 1/2 quarts canned dark sweet cherries, and liquid 2 tablespoons cornstarch 3/4 teaspoon ground cinnamon 1 1/2 teaspoons grated orange peel Mix 1/2 cup cherry liquid and cornstarch, add to remaining i...
  • Beef Short Ribs Braised in Dark Beer
  • BEEF SHORT RIBS BRAISED IN DARK BEER 6 to 8 pounds bone-in beef short ribs Salt and pepper 3 tablespoons vegetable oil 1/2 pound bacon, cut into 1-inch pieces 2 medium red onions, cut crosswise into 1/2-inch rounds 2 ...
  • Easy Slow Baked Beef Cubes
  • EASY SLOW BAKED BEEF CUBES "I'd like to throw this your way -- want something that is so simple it's embarrassing?" 1 1/2 lbs (1+ inches thick) top sirloin or London broil. 1 (10 3/4 oz) can condensed cream of mushro...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: McCall's All American Recipe Card Barbecue Sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!