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Mom's barbecue sauce

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Ingredients/Components

cans tomato sauce - 2 oz
cans water - 2 oz
salt and pepper - 1 item
garlic powder - 1 1
onion, diced small use as much or little as you like - 1 item
Worcestershire sauce - 6 8
sugar - 1/2 c
flour - 1 Tbsp
salt - 1/4 tsp
can crushed pineapple undrained - 1 oz
can pineapple chunks in its own juice undrained - 1 oz
cans mandarin orange segments, drained - 2 oz
egg, beaten - 1 item
lemon juice - 2 tsp
8 oz
miniature marshmallows - 3 c
flaked coconut - 1/2 c
maraschino cherries optional - 1 item

How to make mom's barbecue sauce:

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently until mixture comes to a boil. Stir in lemon juice. Cool to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries.

Recipe categories: < 30 mins, Sauces, Condiments, etc..

Rating:

3.4

Average rating: 3.4, total votes: 8

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Related ingredients:

eggs, shortening, all-purpose flour, box yellow cake mix, head shredded cabbage, frozen pie shell, chunk bologna, cans lesueur peas or any good quality small peas, head iceberg lettuce torn in bite size pieces