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Skinny Cooks

1 jar apricot preserves 1/2 cup chopped green onions 1/2 cup soy sauce 3 tablespoons lime juice 2 tablespoons honey 2 tablespoons minced garlic 2 tablespoons Chinese or Asian Sweet Chili Sauce 1/4 teaspoon allspice The jar of apricot preserves can be the size of a regular jar of Smuckerís jam.

When all the ingredients are stirred together this makes a pretty good batch of sauce. Ellen uses this as a last few minutes of grilling sauce, as it contains sugars, which get dark when grilled over high heat for a long time. I personally like it as a warmed-up dipping sauce so I can get just the right amount and the right taste with every bite; Iím having it on some leftover baked pork loin slices this evening (I usually put some of this sauce over the pork pieces and warm it all in the microwave). Itís also good on baked or grilled ham. When having leftover fried chicken, which can be a bit dry, I heat up a bowl of this sauce and can use it over the warm chicken the way you use ketchup over hamburgers. Youíll find this to be a good multi-use sauce and will likely keep some in the refrigerator. Just keep it in the fridge in a jar with a tight lid. Readers with questions or comments for Dave Kessler may write to him in care Skinny Cooks of this publication.