Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  brown sugar
     1/2           cup  granulated sugar
  3               cups  chii sauce
  1             bottle  ketchup -- (1.38l)
  1              small  onion -- diced
  1         tablespoon  chopped garlic in oil
  1         tablespoon  prepared mustard
  1                cup  vinegar
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
  2        tablespoons  worcestershire sauce
  2                     dahes tobasco hot pepper sauce

Preparation:

1. Combine all ingredients in heavy-bottomed saucepan. Bring to a boil over medium heat. Store in covered glass jars. Makes 14 cups and keeps for 3 to 4 weeks int he refrigerator. 2. A great barbeecue sauce is a life saver for home cooks trying to dress up spermarket meat counter specials and Thelma Holmes writes from Erin to say that her favorite is the one from The Stone Crock Resturant at St. Jacobs. Hearty Pennsylvania Dutch dishes are the speciality here and chef Jackie MacIntosh grew up in Cambridge and trained at George Brown College. She joined the team here in 1994.

Nutritional Information:

3929 Calories (kcal); 1g Total Fat; (0% calories from fat); 3g Protein; 1018g Carbohydrate; 0mg Cholesterol; 2087mg Sodium