Sauce for All Kinds of Brochettes
Comments:	Prepare as much as desired of this sauce and keep it refrigerated. This sauce is excellent with beef, pork, poultry and even strong flavored fish brochettes.
Servings:	Approximately 2 3/4 cups [690 mL]
Ingredients	Preparation
1 [10-ounce / 284-mL] can cream of tomato soup concentrate Water Oil or shortening 1 teaspoon [5 mL] dry mustard 1 teaspoon [5 g] sugar, or well-packed brown sugar [5 mL] 1 teaspoon [5 mL] salt 2 teaspoons [10 mL] chili powder 3 to 4 tablespoons [45 to 60 mL] wine or vinegar 1 onion, finely chopped 1 large clove garlic, finely chopped 1 pinch rosemary 1 tablespoon [15 mL] liquid smoke Worcestershire sauce, to taste Paprika, to taste Pepper, to taste	Pour cream of tomato soup concentrate into a casserole. Fill soup can up to approximately 3/4th with water. Add enough oil or shortening to the water for le liquid to get to the rim of the can. Pour water/fat mixture into casserole. Mix in dry mustard, sugar or brown sugar, salt, chili powder, wine or vinegar, finely chopped onion and garlic, rosemary, liquid smoke and some Worcestershire sauce, paprika and pepper. Bring mixture to a boil. Leave sauce to boil for approximately 5 minutes, until all of the ingredients are well combined.