1/2 c  Finely chopped celery
1/2 c  Finely chopped green pepper
1    Minced garlic clove
1/4 c  Butter
4 c  Catsup
1 cn (10 1/2oz) chicken gumbo
Soup
2 tb Vinegar
1/2 ts Bottled hot pepper sauce
1 c  Dry white wine

In large saucepan cook celery, green pepper & garlic in butter until
tender. Stir in soup, catsup, vinegar, hot pepper sauce & 1/2 cup
water. Simmer 30 minutes, stirring occasionally. Stir in wine. Pour
into 1-2 cup freezer containers. Seal, lable & freeze. Use to baste
chicken, frankfurters, ribs or steaks the last 10-15 minutes of
barbecuing. Heat remaining sauce & pass with meat.