Creole Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 tablespoons onion, finely diced
- 3 tablespoons green bell pepper, finely diced
- 2 tablespoons butter
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, sliced, drained, (canned or fresh sautéed)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Melt the butter in a saucepan, add the onion and bell pepper, cook until tender but not browned.
- Add remaining ingredients and stir together. Simmer 10 minutes.
- Pour into a serving bowl or gravy boat, makes about 1⅓ cups sauce.
- Serve with Macaroni Omelet or any egg dish. Enjoy.
Notes
Used in Recipes Listed on this Site:
Leave a Reply