Catholic Recipe: Spanish Sauce
Serve this sauce with your Cheese Omelet.
Melt 6 tablespoons butter or margarine in saucepan. Add 1/4 cup each chopped onion and chopped green pepper; sauté until onions are golden brown. Add 1 teaspoon salt, 2 teaspoons sugar (optional), dash of cayenne, 1 can (6 ounces) broiled sliced mushrooms, and 2 cups canned tomatoes. Cook over medium heat 15 minutes or until vegetables are tender.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965