---------- Recipe via Meal-Master (tm) v8.01
       Title: Barbeque Sauce 2
  Categories: Cajun, Sauces, Beef, Pork/ham
       Yield: 5 servings
 -------------------------------SEASONING MIX-------------------------------
   1 1/2 ts Black pepper                        1 ts Garlic powder
       1 ts Salt                              1/2 ts White pepper
       1 ts Onion powder                      1/2 ts Ground cayenne pepper
 ------------------------------MAIN INGREDIENTS------------------------------
     1/2 lb Bacon, minced                       1 x  Rind & pulp from 1/2 orange
   1 1/2 c  Chopped onions                      2 tb Lemon juice (1/4 lemon)
       2 c  Pork, beef or chicken stock         1 x  Rind & pulp from 1/4 lemon
   1 1/2 c  Bottled chili sauce                 2 tb Minced garlic
       1 c  Honey                               1 ts Tabasco sauce
     3/4 c  Dry roasted pecans, chopped         4 tb Unsalted butter
       5 tb Orange juice (1/2 orange)      
    Combine the seasoning mix ingredients in a small bowl and set aside.
      In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
    in the onions, cover pan, and continue cooking until onions are dark
    brown, but not burned, about 8 to 10 minutes, stirring occasionally.
    Stir in the seasoning mix and cook about 1 minute.  Add the stock, chili
    sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
    and pulp, garlic, and Tobasco, stirring well.  Reduce heat to low;
    continue cooking about 10 minutes, stirring frequently.  Remove orange
    and lemon rinds.  Continue cooking and stirring about 15 minutes more
    to let the flavors marry.  Add the butter and stir until melted.
    Remove from heat.  Let cool about 30 minutes, then pour into a food
    processor or blender and process until pecans and bacon are finely
    chopped, about 10 to 15 seconds.
    This sauce may be used to barbecue chicken, pork or ribs.
   Makes about 5 Cups.
   From Paul Prudhomme’s “Louisiana Kitchen”