| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Sauces |
2 |
Cups |
INGREDIENTS
| 1/4 |
c |
Green pepper, chopped |
| 1/4 |
c |
Onion, chopped |
| 2 |
tb |
Butter or margarine |
| 4 |
oz |
Can mushrooms, sliced or pieces, drained |
| 16 |
oz |
Can tomatoes, chopped |
| 2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
|
|
Dash cayenne |
INSTRUCTIONS
Saute the green pepper and onion in the butter in a heavy skillet until
they are tender but not brown. Stir in the remaining ingredients and cook
over low heat for about 20 minutes or until slightly thickened. This sauce
is good served over meat, vegetables or pasta or for dipping. Makes about 2
cups.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
24, 1998
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