3 T  Bacon fat

      1    Onion,peeled/chopped

      1    Garlic clove,peeled/minced

    1/2 c  Green pepper,chopped

      1 cn Tomatoes,canned (16 oz)

      2 T  Tomato paste

      1 c  Water

      4 T  Brown sugar

      2 t  Mustard,dry

      1    Lemon,quarterd

    1/4 c  Vinegar

      1 t  Salt

      3 ds Red pepper sauce

  1. Heat bacon fat in a large heavy pot over low heat; saute onion, garlic,

  and green pepper until limp. Add remaining ingredients, blend well, bring
  to simmering, then lower heat and cook slowly until thick. Remove and
  discard lemon quarters. This sauce keeps well in the refrigerator, and
  Sybil often doubles the recipe to have on hand to use whenever a barbecue
  recipe is called for. Heat well before using. Baste over meat during last
  15 minutes of cooking, and, if desired, spoon over cooked meat before

  serving.
  2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs,

  steaks and kabobs - just about any barbecued meat.