| | PART I |
| 1 | | 28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle) |
| 1 | c | Coke or Ginger Ale |
| 1/2 | c | Worcestershire sauce |
| 2 | tb | Common yellow mustard |
| 1 | tb | Lemon juice |
| 2 | ts | Mexican oregano |
| 1 | c | White sugar |
| 2 | tb | Grape jelly |
| 2 | | Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes. |
| | PART II DRY |
| 1/2 | c | White sugar |
| 1 | tb | Hungarian sweet paprika |
| 1 | ts | Ginger powder |
| 1 | ts | Accent |
| 1 | ts | Sage |
| 1 | ts | Marjoram |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 2 | ts | Coarse black pepper |
| 1 1/2 | ts | Durkee lemon-pepper |
| 1 | ts | Mace |
| 1 | ts | Cumin |
| 1/2 | ts | Grapefruit; lemon or orange zest-grind. |
| | PART II WET |
| 3/4 | c | White vinegar |
| 1 | c | Coke |
| 2 | tb | Olive oil |
| | PART II C |
| 1 1/2 | | Sticks margarine |
| 1/4 | c | Apple butter; (up to 2/3) |
| | Remaining 2 lemon slices - rind and all |
| | Water |
| | PART II D |
| 1 | tb | Chilled olive oil |
| 2 | ts | Instant orange Jello powder |
