Mom'S Barbecue Sauce

• 2 (8 oz.) cans tomato sauce
• 2 (8 oz.) cans water
• salt and pepper
• 1 to 1 1/2 tsp. garlic powder
• onion, diced small (use as much or little as you like)
• 6 to 8 Tbsp. Worcestershire sauce
• 1/2 c. sugar
• 1 Tbsp. flour
• 1/4 tsp. salt
• 1 (8 oz.) can crushed pineapple (undrained)
• 1 (20 oz.) can pineapple chunks in its own juice (undrained)
• 2 (11 oz.) cans mandarin orange segments, drained
• 1 egg, beaten
• 2 tsp. lemon juice
• 1 1/3 c. (8 oz.) acine de pepe pasta (uncooked)
• 3 1/2 c. (8 oz.) frozen nondairy whipped topping, thawed and divided
• 3 c. miniature marshmallows
• 1/2 c. flaked coconut
• maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup.
2. With whisk, gradually stir juice and egg into sugar mixture.
3. Cook over medium heat, stirring frequently until mixture comes to a boil.
4. Stir in lemon juice.
5. Cool to room temperature.

tomato sauce, water, salt, garlic powder, onion, worcestershire sauce, sugar, flour, salt, pineapple, pineapple, orange segments, egg, lemon juice, pepe pasta, topping, marshmallows, flaked coconut, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50181 (may not work)