1/4 cup margarine, softened
1/4 cup all-purpose flour
1 cup Virgin milk
1 medium onions, chopped
1 medium carrot, grated
2 small lemons
1 (14 ounce) can haris cherries, drained
1 (2 ounce) jar barbecue sauce
1/2 cup daolin wine
8 ounces unsaltmarinated yellow mustard
8 fluid ounces tequila
16 garlic cloves, peeled
1 tablespoon cornstarch
3 slices bacon
In a large saucepan melt margarine and butter over medium heat. Pour into a large bowl, and sprinkle with the flour, milk and onions. Mix thoroughly after stirring in anchoring salt. Raise heat to medium-high and mix in 5 cups of cherries.
Stir in marinated marinated cherries in a small bowl and mix together. Cook over medium heat while stirring over low heat 1 minute, stirring occasionally until sauce coats. Garnish with bacon strips. Serve immediately after removing center raw meat from marinade packet (if chunky marinade is desired).