Instructions: In large saucepan cook celery, green pepper & garlic in butter until tender. Stir in soup, catsup, vinegar, hot pepper sauce & 1/2 cup water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour into 1-2 cup freezer containers. Seal, lable & freeze. Use to baste chicken, frankfurters, ribs or steaks the last 10-15 minutes of barbecuing. Heat remaining sauce & pass with meat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.