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I make this recipe for a Shabbos meal appetizer, but it can be served as a main dish too.
12 ounces Tuscanini Tomato Sauce
3 tablespoons Gefen BBQ Sauce
5 tablespoons honey
1 cube Gefen Frozen Garlic
1 midget salami, cubed
In a pot, combine tomato sauce, barbecue sauce, honey, and garlic and bring to a boil. Add salami cubes and cook on low for 45 minutes.
Serve over basmati rice.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
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