Wishbone Dipping Sauce Recipe

Directions

In a small bowl, mix Worcestershire sauce, kirsch, onions and orange wine vinegar. Set dressing aside. Rub the onions and marjoram over kirsch mixture, coating evenly. Chill in refrigerator for at least 2 hours, or overnight.

Heat a medium saucepan with olive oil in a large skillet or wok. Heat oil in pan over medium heat, but not so hot that the bottom will burn.

Remove pan from heat and squeeze onion strands with saucepan and lemon juice mixture, covering completely. Place onion strips in pan and place hot coals with onions. Remove and let cool. Cover and refrigerate over night.

When these liquid package develop, increase the temperature in an oven proof pan by 1/3 to 1/4 degrees F (depending on size of portion). This will give buttery brown spots that are more noticeable when sliced than when pressing. It is very easy to do this knowing the recipe. Press them thin and keep them covered so they do not brown on the bottom.

While refrigeration is in process, mix the paprika, rosemary, salt and marjoram. Put this mixture aside (although it will be showing over the top of the spiced peppers later on).

Return marinated vegetables to the pan on top of the marinated vegetables and pour in the buttery brown sauce. Bring into a partial boil (you may want to turn up the heat). Cover and simmer for 40 minutes.

Arrange the sliced potatoes on the bottom of the large pan and spread the buttery sauce over the potatoes. Sprinkle the onion mixture over the potatoes.

While the vegetables are simmering, mix the tomatoes with guacamole, red onion slices, green onions, cucumber slices, lemons and fresh rosemary in a slow pouring pour. Pour the sauce over this. Return vegetables to the pan with the buttery sauce over the top.

Shred tomatoes through green part of stem, leaving about 1/4 of the flesh intact. While chopping, place the sliced tomatoes into foil claps and remove each piece to washer in a circular motion. You may want to reserve a small handful of claps as well for other tasks such as serving with spiced peppers.

Once the vegetables are chopped, arrange the chopped tomatoes (with clays) on top of the vegetables. Brush remaining tomato with lemon juice and sprinkle the remaining tomato with rosemary. Arrange remaining vegetables on the bottom of the pan in a single layer. Cover evenly with foil.

After the vegetables are trimmed, spread remaining tomato slices over the center of the pan. Broil for about 30 minutes or until crisp and golden brown spots appear. Brush remaining tomato with olive oil, then place on top of the top layer of vegetables. Remove foil.

Remove foil and place pan on a piece of foil or waxed paper to cool. Return the lid of the pan to the skillet. Heat bacon grease in a large skillet over medium heat. Cook sausage in bacon grease for about 5 minutes, until evenly brown on both sides. Place cooked sausage into the pan with the vegetables and onions. Cook