*  Exported from  MasterCook II  *
 
                          CORN WITH BARBECUE SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Barbecue
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      ounces        Onion -- chopped
    1      each          Garlic clove -- minced
    8      ounces        Tomatoes -- skinned & chopped
    4      ounces        Green bell pepper -- diced
    1      ounce         Green chilies -- diced
      1/2  ounce         Ginger -- grated
    1      ounce         Vegetable oil
    1      tablespoon    Tomato paste
    2      teaspoons     Malt vinegar
    1      teaspoon      Worcestershire sauce
      1/4  pint          Vegetable stock
    1      teaspoon      Muscovado sugar
      1/4  teaspoon      Salt
    4      medium        Corn on the cob
    2      tablespoons   Dry sherry
 
 Heat oil.  Add the onion & garlic & fry for 2 to 3 minutes.  Stir in the
 tomato, bell pepper, chili, ginger, tomato paste, malt vinegar,
 Worcestershire sauce, stock, sugar & salt.  Bring to a boil, cover & simmer
 for 30 minutes, removing the lid for the last 10 minutes of cooking.  Cool
 slightly & then puree by forcing through a sieve.
 
  Slice stalks from the corn cobs.  Remove the leaves & the silk threads.
 Place in a pan of boiling, salted water & simmer, covered, for 20 minutes,
 or until tender (Mark’s note: this seems too long for cooking corn, but the
 British do like overcooking vegetables!) Drain.
 
  Meanwhile, return the sauce to the pan, bring back to a boil, add sherry &
 simmer for a couple of minutes.  Pour over cobs & serve.
 
  Elizabeth Brand, “Vegetables”
 
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