Categories: Fruits, Sauces, Mexican 
      Yield: 4 servings 
  
    1/4 c  Onion; Chopped, 1 small 
    1/4 c  Butter Or Margarine 
    1/4 c  Chile Sauce 
      2 t  Mustard; Dijon-style 
 16 1/2 oz Purple Plums; 1 cn, * 
      6 oz Frozen Lemonade; Thawed,1 cn 
  
  *  Plums should be drained, pitted and finely chopped. 
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  Cook onion in margarine in 2-quart saucepan stirring occasionally, until 
  tender, about 2 minutes.  Stir in remaining ingredients.  Heat to boiling; 
  reduce heat to low.  Simmer, uncovered, 15 minutes, stirring occasionally. 
  Makes about 2 cups of sauce.