Instructions: * I use onion paste instead; about 1 tablespoon.

Combine margarine, tomato sauce, Worcestershire sauce, honey, brown sugar, dry mustard, chili powder, nutmeg and onion in a heavy saucepan over medium-high heat and bring to a boil. Reduce heat and simmer, covered, 15 minutes.

In a small bowl, blend cornstarch with water until lumps have disappeared.

Add to sauce mixture, stirring with wire whisk until thickened. Add cider
vinegar, lemon juice, and lemon rind. simmer, stirring constantly, 5 minutes
longer.

Makes 2 1/2 cups, enough for basting 5 pounds of chicken breasts. A serving
is 2 tablespoons.

NOTES : Heres a sample recipe for a very good barbecue sauce that I have used on chicken breasts, pork tenderloin, and even on veggie burgers. It makes a lot of sauce, and keeps well in the fridge or freezer.

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