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Many, many years ago, a sweet and sour rib recipe was introduced to Tommy and I. It was used on many of our favorite oven-baked meat dishes. Then our two sons Toby and Ted came along. As they grew, our sauce became the highlight of every meal. I then decided to baste the sweet and sour sauce on dishes, such as chicken breast, pork fingers, leg quarters, pork chops, and chicken tenders. Those growing boys always wanted extra sauce on the side for dipping. Time after time I made extra sauce and stored it in the refrigerator, just enough to share it with family, friends, and co-workers. Adding the sauce to chicken and pork fingers soon became a big hit at many Christmas parties for Doctor's Hospital, the famous Daigle Christmas Eve party, and also at the Trahan’s Christmas party. Both Ted and Toby use the sweet and sour sauce on many of their meat dishes including meat loaf, hamburgers, and smoked chicken breast. Ted also smokes meat in his smoker, including smoking the sauce itself, which he shared with his friends and co-workers. This sauce has been introduced over the years to many family members and also many, many of my co-workers; Ob-Labor and Delivery-from Doctors Hospital, Opelousas General, Ville Platte, Eunice Hospital Nurses, Woman and Children's NICU, and Lafayette General Medical Center Labor and Delivery, Nursery, Mother Baby Unit, and NICU.
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