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Old 06-14-2010, 05:32 PM   #11
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Quote:
Originally Posted by Chef Munky View Post
And it's done. Hubby left for work kind of miffed that I wouldn't let him take some in his lunch..Awwww.. LOL!

Andy, I used your recipe. Nice sauce! Can't wait to have some tomorrow with some smoked chicken.

Thank you everyone for the input. It's most appreciated :)

Munky.

Glad you liked it.
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Old 06-21-2010, 09:23 PM   #12
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Try using agave in place of artificial sweetners, those things are in a bad way. And agave is do-able for diabetics as well.

When my husband/we switched from white table sugar and moved over to agave, all his stomach problems went away. Who knew it was that easy.
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Old 06-21-2010, 10:28 PM   #13
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I've been using pure stevia in cole slaw for years. No one has ever thought it wasn't regular sugar used in the cole slaw dressing!
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Old 06-21-2010, 11:23 PM   #14
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Looks like I need to do some homework. Pro's and con's of them all.
I've made several batches of Andy's Slaw. With Sweet & Low and without. I couldn't tell the difference either way.

What I will say is that it's a keeper. My husband looks forward to having it packed in his lunch.
After working so hard to get his Father's Day Ribs smoked and done on time. He had to work. He asked "Did you remember to make that great slaw to go with it?" Forget that I got up early knocked myself out to make ribs! The man wanted that slaw!

Munky.
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