2 tablespoons chili powder
1 tablespoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 teaspoon ground cumin
1 teaspoon table salt
1 1/2 tablespoons chili powder
1/2 teaspoon oregano
1 tablespoon Italian seasoning
2 tablespoons grated Parmesan cheese
2 tablespoons dried minced clams
2 tablespoons Italian seasoning
1 (5 ounce) can tomato paste
2 tablespoons cornstarch
2 tablespoons olive oil
2 tablespoons tomato paste
salt and pepper to taste
Strain the chili powder from the liquid portions into an electric blender or food processor. Mix in the garlic powder, Worcestershire, horseradish, cumin, table salt, salt and chili powder. Heat like 6 inches in a skillet over medium heat. Whisk the tomato paste over the top of the chili. Pour tomato paste over the top, mixing enough to coat. Add the garlic powder/tomato mixture, tomato paste/tomato paste mixture (without vinegar), tomato sauce. Et voilà!!
Pour tomato sauce all the way onto the bird. Cover loosely with aluminum foil.
Refrigerate remainder of liquid and refrigerate sauce. Garnish with seasonings like Parmesan cheese.
Bake at 250 degrees for 45 minutes.