Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
BBQ SAUCE
1 Jar apple jelly -- (12
Ounces)
1/4 c Bottled horseradish
1 Jar pineapple sundae topping
(12 ounces)
1 ts Dry mustard
BBQ BASTING SAUCE
1 c Jezebel sauce
8 oz Cataline dressing
1/4 c Heinz 57 sauce
1000 ISLAND SALAD DRESSING
1 c Jezebel sauce
1 c Mayo
1 c Ketchup

BBQ SAUCE-Put all ingredients into blender, high speed, about a
minute or until smooth. Refrigerate it covered to use within 60 days
or freeze to thaw and use within 1 year. Yield 1 quart. BBQ BASTING
SAUCE-Blend sauce, dressing and 57 sauce. Use for basting chicken,
pork or beef. SALAD DRESSING-Combine sauce, mayo and ketchup.
Refrigerate to use within 30 days. Yield 3 cups.

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