4 c  Onions, chopped

      1 c  Celery, chopped

      1 c  Bell pepper, chopped

      1 c  Fresh parsley, chopped

      1 c  Peanut cooking oil

      2 T  Garlic, chopped

      3 c  Steak sauce

    1/2 c  Louisiana hot sauce

      3 c  Ketchup

      3 t  Salt

      1 c  Southern Comfort Liquor

  In a large skillet, saute onions, celery, bell pepper and parsley
  in peanut oil until onions are clear or tender.  Add garlic and
  cook a little longer.  Add steak sauce, hot sauce, and ketchup.
  Salt to taste.  Add Southern Comfort.  Bring to a boil.  Lower
  heat and cover.  Cook for 2 to 3 hours.  This sauce can be stored
  in the refrigerator for several weeks.
  Makes 3 quarts to 1 gallon.
  Justin says, "This is not to drink, no.  It's to use as a
  bubba-que sauce, but it also, too, is mighty fine for soppin."
  From Justin Wilson's "Outdoor Cooking With Inside Help"