Friday, August 11, 2006

BBQ Chickettes

1/4 c. olive oil
1 large onion
2 cloves garlic, chopped
2 rolls Worthington chickettes, torn
2 cans tomato puree
1/4 c. water
1 c. sucanat
1 T. molasses
1 1/2 t. salt
1 T. parsley
1 T. hickory seasoning, opt.
1/2 c. lemon juice
2 T. Bragg’s or soy sauce

Put all ingredients in the crock pot and cook on high until completely heated throughout and bubbly.

(You can also cook them on the stovetop, but we prefer not to have to worry about them burning and sticking. Crockpot cooking is just so temptingly easy!)

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