Three sauces

I just found these recipes from a RS activity at Evelyn's house a while back. They served these sauces with pulled pork over rice. I'm sure you could do it on buns too. I think they would be good with meatballs too. I'm not sure whose recipes they actually are (maybe Jan's???). I remember liking all three.

Sweet and Sour Sauce

1 C. sugar

1/2 C. white vinegar

1/2 C. water or pineapple juice

1 clove minced garlic

1 tsp. paprika

1/2 tsp. salt

2 tsp corn starch

1 T. cold water

Green pepper to taste, chopped chunky

Onion to taste, chopped chunky

Large can pineapple chunks

Combine sugar, vinegar, water, salt, paprika, garlic. Boil for 5 minutes. Put cornstarch in a small bowl and ass 1 T. cold water. Whisk with fork until smooth. Pour cornstarch mixture into boiling mixture stirring constantly until smooth. Mixture will thicken. Add green peppers and onions and pineapple chunks. Let simmer until peppers and onion are tenderized a little, but still crisp. If mixture is not thick enough, repeat the cornstarch step.

Quick Sweet and Sour Sauce

1 bottle Toshibas Hawaiian sweet and sour sauce

1 large can chunk pineapple juice and all.

1/2 C. water

green pepper, coarsely cut

onion, coarsely cut

Simmer all above until peppers and onions are a little tender but still crunchy.

ou can only find this sauce during the late summer/early fall at Sam's (big bottle) or Maceys (small bottle). It is seasonal. So if you find it...stock up.

BBQ sauce

1 C. ketchup

1 C. brown sugar

1/4 C. white sugar

1 tsp salt

2 tsp prepared mustard

4 T. vinegar

Mix everything. Microwave just long enough to melt sugars. Pour over cooked meat. If you don't use all the sauce, refrigerate, microwave to liquify sugars when used again. Do not use this BBQ sauce to cook with the meat. The high sugar content will burn under normal cooking conditions. Great for southern pulled pork sandwiches with fruit coleslaw on top.