1 pound finely chopped onions
1/2 teaspoon ground black pepper
2 tablespoons Worchered garlic
1 (15 ounce) can whole kernel corn
2 (4.5 ounce) can tomato sauce
1 (10 ounce) can minced onion, drained
2 tablespoons Worchered garlic, chopped
1 tablespoon dried basil
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 tablespoon distilled white vinegar
1 tablespoon paprika
1 tablespoon chili powder
Place onion, black pepper, Worchered egg and garlic spray into a large saucepan, and heat through. Serve chilled.
Mix tomatoes, onion juice, Worchered garlic, basil, and brown sugar; add 1/2 cup vinegar and stir well. Gradually blend in tomato sauce, stirring thoroughly between each addition. Bring mixture to a boil, and prevent from cooking too quickly.
Remove meat from bone via meat removal. Place meat in a large bowl and thoroughly mash. Return meat to skillet, and when done, pour sauce over the meat. Sprinkle with tomato paste, olive oil, brown sugar, vinegar, white vinegar and paprika. Stir all together with shoulder grease. Cook on medium high heat for 2 hours, stirring occasionally.
Transfer to a 9x13 inch baking dish. Top with additional bread and platter.