19TH HOLE SAUCE:

2 tbsp. instant onion
1 tbsp. brown sugar
1 tbsp. whole mustard seed
2 tsp. paprika
1 tsp. monosodium glutamate
1 tsp. crushed oregano
1 tsp. chili powder
1 tsp. cracked pepper
1/2 tsp. salt
1/2 tsp. cloves
1 bay leaf
1 clove garlic, minced
1 c. catsup
1/2 c. water
1/4 c. olive or salad oil
1/4 c. tarragon vinegar
2 tbsp. wine vinegar
2 tbsp. Worcestershire sauce
2 or 3 drops liquid smoke

Combine all ingredients, stirring well. Simmer gently 20 to 25 minutes or until the consistency you like. Remove bay leaf. Makes 2 cups sauce. Serve with roast pork or beef.

CAMPFIRE POT ROAST:

4 lbs. blade pot roast, 1 1/2 inches thick
1 or 2 branches celery, sliced on bias
6 sm. whole carrots
1 med. green pepper, cut in rings
2 med. onions, quartered
2 firm med. tomatoes, in wedges

Brown roast on greased grill over hot coals with damp hickory added, about 15 minutes. Season well with salt and pepper. Tear off 5-foot length of aluminum foil; fold double. Place meat in center and cover with vegetables; generously salt and pepper. Fold foil over and seal securely; bake over slow coals 1 1/2 to 2 hours or until tender. Pass bowl of 19th Hole Sauce.