1 med. onion
2 tbsp. fat (can omit)
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1 c. water
1/2 c. chopped celery
Salt & red pepper to taste

Brown onion in 2 tablespoons of fat. Mix all ingredients; simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe. This recipe is enough sauce for one 3 1/2 lb. frying chicken.