3 large onions
1 bell pepper
1 stalk celery
5 cloves garlic
1 c. Wesson oil
3 (12 oz.) cans tomato paste
3 (15 oz.) cans tomato sauce
1 c. brown mustard
1 c. molasses
1 (15 oz.) A 1 steak sauce
1 (15 oz.) bottle Worcestershire sauce
2 tbsp. dry mustard
2 c. white vinegar
3 c. pineapple juice
2 tbsp. celery salt
3 tbsp. salt
5 tbsp flour
4 tbsp. sugar
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper
1 tsp. chili powder
1/2 tsp. Tabasco sauce
Juice of 5 lemons or limes
6 bay leaves

Blend first five (5) items and simmer in a 2 gallon cook pot for 15 minutes. Add all other ingredients in order given and cook at very low temperature for 3 1/2 to 4 hours. Makes approximately six (6) quarts of sauce.