---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cajun, Sauces
       Yield: 25 servings
       4 c  Onions, chopped
       1 c  Celery, chopped
       1 c  Bell pepper, chopped
       1 c  Fresh parsley, chopped
       1 c  Peanut cooking oil
       2 tb Garlic, chopped
       3 c  Steak sauce
     1/2 c  Louisiana hot sauce
       3 c  Ketchup
       3 ts Salt
       1 c  Southern Comfort Liquor
   In a large skillet, saute onions, celery, bell pepper
   and parsley in peanut oil until onions are clear or
   tender.  Add garlic and cook a little longer.  Add
   steak sauce, hot sauce, and ketchup. Salt to taste.
   Add Southern Comfort.  Bring to a boil.  Lower heat
   and cover.  Cook for 2 to 3 hours.  This sauce can be
   stored in the refrigerator for several weeks.
   Makes 3 quarts to 1 gallon.
   Justin says, “This is not to drink, no.  It’s to use
   as a bubba-que sauce, but it also, too, is mighty fine
   for soppin.” From Justin Wilson’s “Outdoor Cooking
   With Inside Help”