Make Your Own Teriyaki Sauce

• 1 c. soy sauce
• 1 c. sherry (the real kind) or dilute to 1/2 c. sherry and 1/2 c. water
• 2 cloves garlic, minced
• 1/2 medium onion, chopped fine
• 1/2 tsp. dry ginger
• 2 tsp. sugar
• 2 whole chickens (fryers)
• 3 lb. ground meat
• 1 pork roast
• 6 to 7 small cans corn (whole kernel)
• 6 to 7 cans whole tomatoes
• 2 cans tomato sauce
• 1 can tomato paste (the smallest can)
• 2 (32 oz. size) bottles ketchup
• 1 lemon, squeezed and seeded (use juice only)
• 2 large onions, diced
• 2/3 c. vinegar (white)
• 1/2 c. sugar (white granulated)
• 1/2 c. sugar (brown granulated)
• 2 Tbsp. yellow mustard
• 1/3 stick butter
• 1 bottle hot sauce
• salt and pepper to taste (to season meats as they are cooking)
• 1 fresh ham with the bone in it (9 to 14 lb.)
• salt to taste
• black pepper
• 2 garlic cloves, chopped
• 2 Tbsp. corn oil or vegetable cooking oil
• 2 large onions, peeled and left whole
• 1 whole chicken or if white meat is preferred, use breast filets
• 1 can Veg-All mixed vegetables
• 1 can Campbell's cream of chicken soup
• 2 deep dish pie shells, at room temperature

1. Preheat oven to 350u0b0.
2. Remove the skin from the chicken.
3. Place in a pot with enough water to cover the chicken.
4. Boil in a medium pot until tender.
5. Add the Veg-All and the cream of chicken soup. Mix well.

soy sauce, sherry, garlic, onion, ginger, sugar, ground meat, pork roast, corn, tomatoes, tomato sauce, tomato paste, bottles ketchup, lemon, onions, vinegar, sugar, sugar, yellow mustard, butter, hot sauce, salt, ham, salt, black pepper, garlic, corn oil, onions, chicken, vegall, campbells cream, dish pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271077 (may not work)