Click here to advertise on CatholicCulture.org

Catholic Recipe: Creole Sauce II

    INGREDIENTS

  • 1/2 cup diced green pepper
  • 1/4 cup minced onion
  • 3 Tablespoons butter or margarine
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • few drops Tabasco
  • 2 cans (8 ounces each) tomato sauce
  • Details

  • Yield: 2-1/2 cups.
  • Prep Time: 20 minutes
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Serve this sauce with your Deviled Eggs Creole. Add Tabasco sauce to taste.

DIRECTIONS

Cook green pepper and onion in butter or margarine over low heat until tender but not brown. Blend in flour, salt, and Tabasco. Add tomato sauce; stir over low heat until thickened. Makes about 2-1/2 cups.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline 17 hours ago
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16
Russia's demographic recovery + US demographic decline = danger April 16
James Carroll strikes (at the Church) again April 16

Top Catholic News

Most Important Stories of the Last 30 Days