Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***part 1***
  28      ounces        Heinz ketchup
   1      cup           coke or ginger ale
     1/2  cup           Worcestershire sauce
   2      tablespoons   common yellow mustard
   1      tablespoon    lemon juice
   2      teaspoons     Mexican oregano
   1      cup           white sugar
   2      tablespoons   grape jelly
   2      slices        lemon - including rind.
                        ***part 2***
     1/2  cup           white sugar
   1      tablespoon    Hungarian sweet paprika
   1      teaspoon      ginger powder
   1      teaspoon      accent
   1      teaspoon      sage
   1      teaspoon      marjoram
   1      teaspoon      onion powder
   1      teaspoon      garlic powder
   2      teaspoons     coarse black pepper
   1 1/2  teaspoons     Durkee lemon-pepper
   1      teaspoon      mace
   1      teaspoon      cumin
     1/2  teaspoon      grapefruit -- lemon or orange
                        -- zest-grind.
                        ***part 3***
     3/4  cup           white vinegar
   1      cup           coke
   2      tablespoons   olive oil
                        ***part 4***
   1 1/2  sticks        margarine
     1/3  cup           apple butter
   2      slices        lemon - including rind.
                        ***part 5***
   1      tablespoon    chilled olive oil
   2      teaspoons     instant orange jell-o powder.

Preparation:

Combine Part I ingredients, put in sauce pan on medium heat and reduce to about 1/2 original volume. Add the Worcestershire sauce and pop to the ketchup bottle clean it out. Be sure to cover the pan with a splatter screen. Remove lemon rind as soon as the pulp falls away from the rind, about 30 minutes. Mix the Part II dry ingredients in a -2-cup measuring cup. Combine the Part III ingredients in the 2-cup measuring cup with the dry ingredients and mix thoroughly. Add the Part IV ingredients in order and the second 2 lemon slices - rind and all. Remove rind as soon as the meat falls away - about 20 to 30 minutes. Mix orange Jell-O into olive oil. After the sauce has cooled to room temperature, gently fold the oil-Jell-O combination into the cooled sauce. Bottle and refrigerate. Heat before using. Add enough water to maintain a dipping sauce consistency.