Quoting Dave Drum to Jim Weller <=-

3/4 c Catsup
2 1/2 tb Brown sugar

Way too sweet for my tastes
I'd use: 2 tb ketchup / 1 tb molasses

Errrrrmmmmm - mole asses is liquid sugar.

Molasses is about 55% sugar and I'm advocating using a smaller
amount.

The rest being water. <Shrug>

And a unique flavour that is just "right" for Boston Baked Beans.
Plus a significant amount of B vitamins and a number of minerals.

I'd go with the pineapple but probably skip the raisins.

So, use sultanas instead. Bv)=

Now you're really trying to yank my chain. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Rib Steak with Marrow and Red Wine Sauce
Categories: Beef, Steak, Onion, French, Offal
Yield: 4 Servings

1/4 lb Marrow from beef bones
2 Rib steaks, about 1 1/2 lbs
Salt to taste
Fresh ground pepper
1 tb Corn,peanut or vegetable
Oil
5 tb Butter
3 tb Finely chopped shallots
1 1/2 c Dry red wine
1 tb Red wine vinegar
1/4 ts Sugar
1/2 c Fresh or canned beef broth

Cut the marrow crosswise into slices, 1/2" thick. Put the pieces
in a bowl and add cold water to cover. Set aside for 10 minutes or
longer Sprinkle the meat on both sides with salt and pepper. Heat
the oil in a heavy skillet large enough to hold both steaks. Add
the steaks and cook about 10 minutes or until thoroughly browned
and seared on one side. Turn and continue cooking until thoroughly
browned and seared, about 5 minutes. Cook about 5 minutes longer,
turning meat occasionally. Transfer the steaks to a warm platter
and pour off all fat from the skillet. Add 1 tbsp. of butter to
the skillet. When it melts, add the shallots, wine, vinegar and
sugar. Cook over relatively high heat until the liquid is almost
completely reduced, about 12 minutes. Add the broth and any juices
that may have accumulated around the steaks. Cook about 3 minutes
and swirl in the remaining 4 tbsp. of butter. Meanwhile, drain the
pieces of marrow and put them in a saucepan. Add cold water to
cover and salt to taste. Bring to a simmer but do not boil. Cook
as briefly as possible, only until the marrow is barely heated. If
the marrow cooks longer, it will turn into liquid fat. Using a
slotted spoon, transfer the marrow pieces to the sauce. Slice the
steaks and serve with the marrow sauce on the side.

MMMMM


Cheers

Jim


... If you boil a funny bone you get laughing stock. Isn't that humerus?

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