Catholic Recipe: Creole Sauce II
Serve this sauce with your Deviled Eggs Creole. Add Tabasco sauce to taste.
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