Sheila's Cajun Fondue Sauce

  • 1- 16 oz. Jack Miller's Bar-B-Que Sauce
  • 1 or 2 cans cream of mushroom soup
  • 5 lbs. precooked miniature meatballs
  • Jack Miller's Cajun Bar-B-Que Seasoning

Mix barbecue sauce and creme of mushroom soup (do not dilute soup). Season meatballs well then pour barbecue sauce and cream of mushroom soup mixture over meat. Heat in chaffing dish and serve hot. You can use party sausages in place of meatballs if you like.

In June of 1941, Jack Miller opened the original America’s Inn Restaurant in Ville Platte, Louisiana. It was here that Jack Miller’s Bar-B-Que Sauce was developed for customers. More...

Gift Boxes are available in various sizes and combinations of sauces and seasonings. You can have them shipped directly to the recipient.
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