1/2 c  Brown sugar

      1 ts Salt

    1/2 c  Vinegar

  1 1/2 tb Cornstarch

      4 ts Catsup

    3/4 c  Pineapple juice

      1 c  Crushed pineapple

           A few drops red food
           -coloring
  COOKING:
  Mix cornstarch and pineapple juice in a sauce pan.  Add remaining
  ingredients.  Stir over medium-high heat until sauce thickens.  Add
  more liquid if sauce needs thinning or more cornstarch if you want it
  thicker. You can use additional juice or vinegar depending on how
  sour you want the sauce.
  DO-AHEAD NOTES:
  Make sauce, cool, place in glass jar, freeze.  To reheat, thaw and
  reheat in small sauce pan.
  From "The Chinese Village Cookbook." A practical guide to Cantonese
  country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.
  Posted by Stephen Ceideburg; February 27 1991.