photograph by Matt Hulsman

Yields: 50 servings.

2 pounds onions, diced
4 pounds margarine
1 quart honey
6 bottles Worcestershire sauce
1 gallon ketchup
1 pound brown sugar
2 pounds sugar
6 large bottles A.1. Steak Sauce
1 (20-ounce) bottle lemon juice
1 quart molasses
Red pepper and black pepper to taste

Cook onions in 2 quarts water and margarine until tender; add all other ingredients one at a time, and stir well. Make sure sugar is well melted, stirring constantly. Bring to a boil, and then simmer for 30 minutes. Store container in refrigerator for future use.

For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.


This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.