B-B-Q sauce preparation
In 2 quart sauce pan combin ketchup, 1/4 cup vinegar, remaining 1 tsp. paprika, 2 Tbsp. brown sugar, 1/4 tsp. cayenne pepper and 2 Tbls. water. Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally. BBQ sauce can be refridgerated for up to 1 week in an airtight container.