Here’s a look at a few of Margaret Lea Houston’s recipes for us all to enjoy as we celebrate General Sam Houston’s birthday on March 2nd and her birthday on April 18th. For more information on the celebrations visit the Sam Houston Memorial Museum Website.
Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.
- 3 Tbs cooking oil
- ¼ cup onion, grated
- 1 garlic clove, crushed
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- ¼ cup lemon juice
- 2 Tbs white vinegar
- 1 tsp hot pepper sauce
- ¾ tsp salt
- 2 Tbs sugar
- 2 tsp paprika
- 1 ½ tsp chili powder
- 1 Tbs dry mustard
- 2 tsp water
- Heat the cooking oil in a large heavy cast iron skillet.
- Add the onion and the garlic.
- Sauté this lightly.
- Stir in the ketchup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt.
- Blend together thoroughly the dry mustard and the water until smooth.
- Then stir this into the sauce.
- Slowly bring this mixture to a boil.
- Cover and let simmer for 20 minutes. Makes 2 cups.
(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in Sam Houston Memorial Museum gift shop.)