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

–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.