| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Red devil hot sauce |
| 2 1/2 |
ts |
Red pepper flakes; crushed |
| 1 |
sm |
Onion; sliced |
| 1 |
sm |
Celery stalk; sliced |
| 3 |
c |
Tomato puree |
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Lemon; sliced |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Ruth of Sylvia's Restaurant Preparation Time: 0:20 Combine all
the ingredients in a heavy pot and heat just till hot. Don't bringto a
boil or the sauce will turn dark and become thin. Cool the sauce to room
temperature, strain it, and store it in a tightly covered jar in the
refrigerator.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”