---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces
       Yield: 1 servings
       2 T  Unsalted butter
       1 ea Onion, finely chopped
       2 ea Garlic cloves, minced
       1 ea Bay leaf, crumbled
       2 c  Ketchup
     3/4 c  Coca-Cola
       1 T  Worcestershire sauce
       1 t  Dijon mustard
       2 t  Wine vinegar
       1 x  Salt and pepper to taste
      Melt butter in medium saucepan over medium-low heat.  Add onions and
   cook 1 minute.  Add garlic and cook 4 minutes longer.  Do not brown.  Stir
   in remaining ingredients.  Heat to boiling; reduce heat and simmer,
   uncovered, stirring occasionally, 1 hour.  Brush on chicken during final
   10 to 15 minutes of grilling.  Makes 1 1/2 cups.
      From “Cooking with Fire and Smoke” by Phillip Stephen Schulz.
      Printed in the July 2, 1992 issue of the Los Angeles Daily News.