Recipe Talk

Hi, I have been a long time fan of Rainforest Cafe, and my favorite thing that they have believe it or not, is a sauce. It used to be called 'Rescue' sauce, and now it's called Spicy Safari sauce. I've tried to find the recipe for it everywhere...no luck. I've asked the waitresses/waiters for it, and they always either forget, or come back and say that the chef has it in a book somewhere but they don't have time to search for it. Can anyone help me please? Thank you.
:)

Safari Sauce
Makes about three 8-ounce jars.

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined. Spoon into three 8-ounce jars and seal with lids. Decorate with Jungle Jar Tops.

Include card which reads "Serve as a sandwich sauce. Keep refrigerated."

Jungle Jar Tops
1/4 yard tiger, leopard, or zebra
print cotton fabric
Rubber bands
1 yard black cord

Fill jars with "Safari Sauce." Use pinking shears to cut fabric into three 8-inch circles. Center circles over top of each jar, and slip rubber bands over fabric, gathering fabric around jar neck. Cut cord into three 12-inch lengths. Tie cord around each jar lid. Remove rubber bands.

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Subject: Oil Shortage

Oil Shortage

A lot of folks can't understand how we came to have an oil shortage here in our country.

Well, there's a very simple answer. Nobody bothered to check the oil.

We just didn't know we were getting low. The reason for that is purely geographical.

Our oil is located in ALASKA, CALIFORNIA, TEXAS, UTAH and WYOMING.
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But our DIPSTICKS are located in Washington, D. C.

I'm really hoping I'm not too late here. I discovered this site, and found this post. I've had the recipe for years (I used to work there, have the coconut bread pudding - original recipe - too). I'm trying to find a conversion site where I can just plug in the information and it will reduce it for me automatically. Right now I have it down to about 10 cups (or a little less, can't remember). So if you find a site or figure out how to make this much much smaller please let me know.

Rescue Sauce
Set 1
parsley, with stems 1 lb
yellow onions, coarse chop 1 1/4 lbs
celery, coarse chop 1 lb
garlic, peeled clove 5 1/2 ounces by weight
Ketchup 1 1/3 cups
paprika 5 fl ounces

Set 2
Mayonnaise 5 quarts
Worcestershire Sauce 1 1/3 cups
red wine vinegar 5 fl ounces
tobasco sauce 5 fl ounces
kosher salt 6 Tablespoons
Horseradish 1 cup
Dijon Mustard 1 cup

procedure:
1 chop parsley and set aside (goes in after all is mixed at the end)
2 combine rest of Set 1 in food process until finely minced
3 transfer finely chopped ingreditnes to mixer with ship attachment. on slow pseed whip together all ingredients from Set 2 until they are all mixed well together.
4. add chopped parsley and hand whip until mixed evenly.

Note: shelf life can not exceed 2 days (typical restaurant)