3/4 c. chopped onion
1/4 c. vegetable oil
3/4 c. catsup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. iodized salt
1/2 tsp. pepper

Cook onion in oil in skillet or saucepan until tender and transparent, but not brown. Add remaining ingredients; simmer over low heat about 15 minutes, stirring occasionally; strain.

Brush on meat or fowl during final minutes of cooking. Makes enough to baste two chickens or about 3 to 4 pounds of meat.