| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 2 |
|
Cl Garlic; minced |
| 2 |
tb |
Butter; melted |
| 1 |
lg |
Can whole tomatos (14 1/2oz |
| 8 |
oz |
Tomato paste |
| 1/2 |
c |
Celery; chopped |
| 1/3 |
c |
Vinegar |
| 1/4 |
c |
Green pepper; chopped |
| 2 |
|
Fresh celery leaves; chopped |
| 1 |
|
Bay leaf |
| 3 |
tb |
Molasses |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Dry mustard |
| 2 |
ts |
Tabasco sauce; to taste |
| 1/2 |
ts |
Clove; ground |
| 1/2 |
ts |
Allspice; ground |
| 2 |
sl |
Lemon |
INSTRUCTIONS
Saute onion and garlic in butter in a saucepan until tender. stir in
remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30
minutes; stir occasionally. Discard bay leaf and lemon slices. Process
through a food processer if desired. Use sauce for basting and as a side
dish for dipping. Yield 3 cups.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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