🚀 go-pugleaf

In article <Csu2H0.2xM@ra.nrl.navy.mil>, marsh@anvil.nrl.navy.mil. (Dr. Moze) 
writes:

> In article <9407111237.AA00729@tad.intercon.com> 
> tad@intercon.com (Tad L. J. Pierson) writes: 
>  
> > 1 cup liquid margarine 
> > 1/2 cup liquid brown sugar 
> > 1/2 cup Louisiana Hot sauce 
>  
> I've made and eaten *tons* of wings over the years. I haven't tried 
> this recipe, but it certainly seems like there's a *lot* of margarine 
> and not so much hot sauce. Even shaking up fried wings with straight hot 
> sauce is pretty tasty. Why all the margarine? (Thought I'd ask before 
> I try it...) 
>  
>  
> -- Dr. Moze  <Steve Marsh>       marsh@anvil.nrl.navy.mil 


Ahhh, I should have made it a little more clear...I am dregging up 8 year old 
memories of how I used to make this in a restaurant I used to work in. I 
probably have the measurements backwords. I am attempting to call a friend of 
mine who still works there to get the "real" recipe. I did put that people 
may want to mess with the amounts until they get teh sauce to their liking.

Hope to have the "real thing" real soon now....

TAD