Corn With Barbecue Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Corn With Barbecue Sauce

appetizers, vegetarian, snacks

2 oz onion, chopped
1 each garlic clove, minced
8 oz tomatoes, skinned & chopped
4 oz green bell pepper, diced
1 oz green chilies, diced
1/2 oz ginger, grated
1 oz vegetable oil
1 tablespoon tomato paste
2 teaspoon malt vinegar
1 teaspoon worcestershire sauce
1/4 pint vegetable stock
1 teaspoon muscovado sugar
1/4 teaspoon salt
4 medium corn on the cob
2 tablespoon dry sherry

Heat oil. Add the onion & garlic & fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar & salt. Bring to a boil, cover & simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly & then puree by forcing through a sieve. Slice stalks from the corn cobs. Remove the leaves & the silk threads. Place in a pan of boiling, salted water & simmer, covered, for 20 minutes, or until tender (Mark's note: this seems too long for cooking corn, but the British do like overcooking vegetables!) Drain. Meanwhile, return the sauce to the pan, bring back to a boil, add sherry & simmer for a couple of minutes. Pour over cobs & serve. Elizabeth Brand, "Vegetables"