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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
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