Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          - water
     1/4  cup           tomato juice
   1                    chicken bouillon cube
   1 1/2  teaspoons     paprika
   1      teaspoon      sugar -- granulated
     3/4  teaspoon      - salt
     1/4  teaspoon      basil -- dried
     1/4  teaspoon      parsley
     1/4  teaspoon      poultry seasoning
     1/4  teaspoon      thyme
     1/4  teaspoon      ginger -- ground
     1/4  teaspoon      dry mustard
     1/4  teaspoon      onion powder
   1                    bay leaf
     3/4  teaspoon      Worcestershire sauce
   6      drops         Tabasco sauce
   2      teaspoons     lemon juice
   1      tablespoon    cornstarch
   1      tablespoon    - water
   1      tablespoon    vegetable oil

Preparation:

"This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe." Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice. Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oi