Saints BBQ Sauce

For those of you who may have missed the Southeastern Architectural Archive's Superdome exhibit, you may not be aware that the building sparked a dedicatory cookbook. In 1975, Christopher Blake published the Louisiana Superdome Souvenir Cookbook in honor of "those citizens of Louisiana who made and will make the Louisiana Superdome." The book featured a bicentennial-themed cover with a reproduction of Art Associates Illustrators' presentation rendering of the stadium. Recipes included those for for mixing classic New Orleans cocktails, and those for making red beans and rice, boiled beef with Creole sauce, jambalaya and stuffed veal pocket.

Here's the recipe for Saints BBQ Sauce:

1/2 cup chopped onion
1/4 cup salad oil
1 can (8 ounces) tomato sauce
1 cup catsup
1/4 cup vinegar
2 T brown sugar
2 T Worcestershire sauce
2 T Creole mustard
1 tsp salt
1/4 tsp Tabasco

Cook onion in salad oil in sauce pan until tender, but not brown. Add remaining ingredients. Simmer 10 minutes. Use as a basting sauce. Yields 2 1/2 cups sauce.

Image above: Cover. Christopher Blake. Louisiana Superdome Souvenir Cookbook. New Orleans: Christopher Blake, 1975. Southeastern Architectural Archive, Special Collections Division, Tulane University Libraries.