-=> Quoting Craig Dooley to Shawn Highfield <=-

 SH> a cold meatloaf sammich

 CD> That's my sole purpose for making meatloaf...so I can have cold
 CD> meatloaf sandwichs that week.

My favourite: good white bread, butter, sliced meatloaf, slice of
raw onion and HP Sauce.

In case HP isn't common where you are, its proper name is House of
Parliament sauce and it's a British brown sauce. Since Heinz took
over the company they changed the formula: they use white vinegar
instead of malt vinegar and adulterated the molasses with HFCS so
that it is much sweeter than before. So now I make my own. The key
ingredient that makes it different than other steak sauces is
tamarind and my favourite Asian store carries tamarind paste that is
VERY inexpensive.

--MM

Homemade HP steak sauce

From the label:
water,
vinegar,
glucose-fructose,
tomato puree,
blackstrap molasses,
dates,
cornstarch,
salt,
concentrated orange juice,
onions,
spices,
tamarind extract,
concentrated apple juice,
garlic,
chili peppers,
mustard flour,
caramel.

The label ingredients are in descending order of quantity so it's
relatively easy to come up with one's own formula.

I start off with equal amounts of MALT vinegar, table molasses and
tomato sauce and then add the other things to taste, test and
adjust.

Taking note of what's in 57 and A1 sauces I sometimes add apple
sauce, orange zest and/or raisins. Skip the HFCS and the caramel is
definitely optional too.

The prunes and tamarind paste have to be mashed or pureed with a
little water or fruit juice in a mortar (slow) or blender (fast and
easy) before adding to the mix. Dried chilies should be ground,
fresh ones seeded and pureed. Bring to a boil, simmer gently a few
minutes, cool and bottle.

JW

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Cheers

Jim


... Their special sauce is just mayo & ketchup; mayo makes it special?

___ Blue Wave/QWK v2.20